What is the difference between Guojiang rice noodles and Guoqiao rice noodles? What are the nutritional values ​​of Guoqiao rice noodles?

A serving of cross-bridge rice noodles can basically meet the nutritional needs of the body for lunch or dinner, and the nutrition is relatively comprehensive. It is enough to see that its nutrient content is relatively comprehensive and balanced. It is characterized by high carbohydrates, low protein, low fat, low inorganic salts, and very few vitamins. At the same time, it is very delicious. Do you like it?

Contents of this article

1. The difference between Guojiang Rice Noodles and Guoqiao Rice Noodles

2. What are the nutritional values ​​of cross-bridge rice noodles?

3. Sesame oil in cross-bridge rice noodles

The difference between Guojiang rice noodles and Guoqiao rice noodles

Guojiang Ersi originated from Weishan County in Dali Prefecture, and Guoqiao Rice Noodles originated from Mengzi County in Honghe Prefecture. Guojiang Ersi is made by putting the cooked Ersi and braised meat and other condiments into two soup bowls. When eating, use chopsticks to put the Ersi little by little into the bowl of braised meat. Guoqiao Rice Noodles is served in a large casserole with chicken soup or pork bone soup, and rice noodles and other ingredients are placed in another container. When eating, mix the two to make a bowl of steaming and nutritious rice noodles.

Yunnan Bridge Noodles:

Cross-bridge rice noodles are a unique snack in the southern part of Yunnan Province. They belong to the Yunnan cuisine. The dish originated in Mengzi area and is made of soup, seasoning, raw pork tenderloin slices, chicken breast slices, mullet slices, and half-cooked pork loin slices, tripe slices, and water-soaked squid slices. The auxiliary ingredients include pea tips, leeks, coriander, scallion shreds, grass sprout shreds, ginger shreds, magnolia slices, and blanched tofu skin; the fourth is the staple food, which is rice noodles that have been slightly scalded with water. The cover is covered with goose oil, and the soup is boiling, but not steaming. From April 1, 2019 to September 30, market supervision departments at all levels in Yunnan Province will standardize and rectify the cross-bridge rice noodle catering service operators that have obtained the "Food Business License" in their jurisdiction in accordance with the requirements of classified supervision. From October 1, 2019, classified supervision will be fully implemented for the cross-bridge rice noodle catering service operations in the province.

What are the nutritional values ​​of cross-bridge rice noodles?

The nutritional value of cross-bridge rice noodles is many

First of all, rice noodles have a high water content, and their nutrient content is high in carbohydrates, low in protein, low in fat, low in inorganic salts, and very little vitamins.

Secondly, the side dishes in cross-bridge rice noodles are characterized by high quality protein, high dietary fiber, moderate fat, low carbohydrates, and relatively rich inorganic salts and vitamins.

Furthermore, high fat and high salt are the main ingredients in broth.

The nutritional components of the soup mixture made by mixing the three ingredients complement each other, and the nutrient content is relatively comprehensive and balanced. A serving of cross-bridge rice noodles can basically meet the body's nutritional needs for lunch or dinner, and the nutrition is also relatively comprehensive.

Sesame oil in cross-bridge rice noodles

Sesame oil is sesame oil. Generally, black sesame is edible and white sesame is used to press oil. It is a fatty oil extracted from the seeds of sesame, a plant of the Hu family. It is also called sesame, oil sesame, giant sesame, fat sesame, and sesame oil.

Sesame oil has been regarded as a delicious food by the people in the northwest and Shangdang areas of Shanxi Province since ancient times. Whether it is used to make snacks or pancakes, as long as it is processed with sesame oil, it is considered a top-grade product. There are three types of sesame oil in Shanxi: one is produced in the northwest, called sesame oil; the other is produced in Changzhi, which is called Lu'an Prefecture in ancient times; and the other is the oil squeezed from sesame seeds grown in central Shanxi, which is yellow in color, while sesame oil is much darker in color.

Sesame oil is very popular in the south of the Yangtze River. In addition to pastries, sesame oil is essential for summer salads. There are two types of sesame oil in terms of production process: machine-made sesame oil and hand-made small-milled sesame oil. Due to the difference in sesame quality and production process, it is divided into three grades: high, medium and low.