Is this still edible? Have you seen these "fancy" practices of rice noodles?

There is no doubt that Yunnan people love rice noodles, but have you ever eaten rice noodles made into desserts, cold dishes and appetizers? Recently, students of Kunming University Tourism College "Wang Yong Spring City Chief Technician Studio" made a new design for rice noodles.

The last slice, the next slice, and the thin cucumber slices are intertwined, which seems to be completely incompatible with rice noodles. What is this new trick? Don't worry, the main event is behind.

Cooking and Nutrition Education, Tourism College, Kunming University 1 Class 202 1 Chen Xingpei: This is made of salted egg yolk and sour rice noodles, and the green beans on the second floor are mixed together. Mixing, filtering, and mixing with white sour rice flour. This is pure sour rice flour, white.

Chen Xingpei's work is Tricolor Frozen Rice Noodles. After the rice noodle pastes of different colors are cooled, the beautiful frozen rice noodles are ready. In addition, Chen Xingpei also blended Dai lemon sprinkles, a layer of beef jerky, a layer of rice flour, and cucumber salad dressing. Finally, a plate of creative rice noodles with rich flavor was made from western-style cooked bamboo tube shrimp.

It is also frozen rice noodles, which are handled differently in Pan Lei.

Pan Lei, a cooking and nutrition education major in Kunming University Tourism College, said: "The first floor is rice noodles, and the second floor is pigskin jelly."

The skin is frozen well, poured with thick pepper juice, decorated with potato chips and edible flowers and plants, which is quite chic.

Pan Lei, Class 3, Cooking and Nutrition Education Major, School of Tourism, Kunming University: "There are few ways to present cold noodles in the market. It is a single style, that is, cold skin and the like, so I thought of a different style to present it. "

Wang Qiang made a dessert with rice noodles. Add basil olive oil and other simple seasonings to the colored rice noodles, roll them into a round shape and put them into a tower shell, with a cooked prawn.

Wang Qiang, Class 2, Cuisine and Nutrition Education Major, Tourism College, Kunming University: "The colorful rice noodle shrimp rolls are combined with Yunnan elements and served with Dai-style Qingnan rice sauce."

There are also colored rice noodle bean jelly, topped with sweet and sour raspberry sauce to stimulate appetite. Of course, creative rice noodles are indispensable in the last battle.

Class 2, Cuisine and Nutrition Education, Tourism College, Kunming University, 202 1 Wang Qiang: "It is to mix the fried ham shreds with wild hyphae and shrimps."

Carefully cut the puffs mixed with bamboo charcoal powder into cold salad, fill in a thick layer of mixed three silk, and a mini version of the small hamburger will be baked. How's it going? Does this dish of creative rice noodles make you feel excited?

Ma Xiao chose to use rose yam cheese with colored rice noodle Tata. Steamed yam is shaped with rose juice, cheese slices with green beans, and most importantly, colorful rice noodle Tata.

Ma Xiao, Class 3, Cooking and Nutrition Education, College of Tourism, Kunming University: "A molecular ball made of stewed beef soup is spheroidized by molecular gastronomy, which shows that rice flour must be matched with soup. This is the feeling of eating soup and not seeing soup. "

Xu will make traditional rice noodles into a snack "Flower Lotus Soup Rice Noodles" with taro paste as the base material and lotus root sauce.

Xu, Class 3, Cooking and Nutrition Education, School of Tourism, Kunming University: "After the rice noodles are put away, add a boiled passion fruit syrup to make it have a bottom taste."

Add chopped nuts and flower film in turn, then put the prepared rice noodles on the lotus root starch and taro paste, and draw lessons from the creative lotus root starch rice noodles so far.

Wang Yong, a master of cooking and nutrition education in Kunming University Tourism College, said, "Creative rice noodles. From the studio's point of view, it is necessary to innovate Yunnan local ingredients, and then redefine them and integrate them into western food methods to make our Yunnan cuisine more refined and meticulous. "

The undergraduate specialty of cooking and nutrition education in Tourism College of Kunming University is the earliest undergraduate specialty of cooking in western China. For three consecutive years, it was awarded the "Peach and Plum Fragrance Award" by the China Cuisine Association and the "Cooking Education Achievement Award" by the China Cuisine Industry Federation of the World. Many graduates promote creative Yunnan cuisine in restaurants in first-tier cities.