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如今吃米线、粉面的人越来越多，有些食客却分不清其区别，将其混淆。 为帮大家更好的分辨，这就详细地介绍下米线、面线、米粉的区别！ 一碗米线自农田、到工厂、至餐桌，需要经历非常繁杂、精细、标准的过程， 每一个环节对于米线的口感与品质都起着决定性的作用，每一道工艺与流程都不可忽视。 云南米线是米食的一种，与云南 饵块、卷粉并称为米食三姐妹。 在云南，米线是各族人民喜爱的风味小吃，真可谓风靡全省，遍及城乡。 米线细长、洁白、柔韧，加料烹调，凉热皆宜。 云南人把米线的 吃法 发挥到了极致：烹调方法有凉、烫、卤、炒、煮。
如今吃米线与米粉的人越来越多，有些食客却分不清米线和米粉的区别，将其混淆。 为帮大家更好的分辨，这就详细地介绍下米线与米粉的区别！ 过桥米线由米线、高汤和拼盘三大部分组成。 米线选用蒙自草坝的优质大米制作，具有晶莹剔透、细腻滑爽的特质。 高汤采用鸡、猪骨熬煮。 再配以生的猪里脊肉片、鸡脯肉片、乌鱼片以及各种蔬菜，如豌豆尖、韭菜等，使口感更加丰富。 今天我就教你们一个简单的方法，先准备一盆冰水，然后把米线放进去浸泡一会，这样可以防止米线粘连在一起。 接着起锅烧水，加入一点盐来增加米线的韧性，待水烧开以后就可以下入米线了，大概煮个两分钟左右就可以捞出了。
这首民谣表现了云南人对米线的喜爱。 米线，汉族传统风味小吃， 云南 称做米线，中国其他地区称为米粉。 在今天的昆明街头随处可见各式各样的米线店。
米线（米粉条）又名米粉、米丝或米面，是以新鲜大米为原料，经过除杂、水洗、浸泡、碾磨、糊化、成型、冷却等一系列十多道工序所制成的一种条状的米制品。 云南的米线种类繁多，大致分为 粗米线（酸浆米线）、细米线、红米线 三类。 其中酸浆米线制作工艺中发酵时间比较长，发酵后产生了微孔，便于米线吸收汤汁，既保留了稻米的清香，也使得米线更加入味。 香辣米线做法 1.葱、姜、蒜、肉，分别切末备用。 2.锅中烧水，水开后，下入米线，煮软后赶紧捞出，放入凉水中备用。 因为后面还要煮，不要煮太久。 另外如果是买的鲜米线的话，可以不用提前煮。 3.锅中热油，放入葱…
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