What is the general process of rice noodle?

I'm from Guilin, so I'll tell you about our Guilin rice noodles. To push the originator of fast food, Guilin rice noodle should be deserved! Counting the history of Guilin rice noodle, you can imagine. More than two thousand years ago, the opening of the spiritual canal, the northern Qin troops Lingnan, because the northern people are not accustomed to the southern rice food, so I do not know which old ancestors came up with the rice milling powder into noodles to eat, so that the Guilin rice noodles appeared. In addition, Lingnan more humid, and Guangxi is rich in a variety of spices, so people learned to add spices in this rice noodles made with rice noodles to eat brine, and gradually formed the Guilin rice noodles fragrant and refreshing traditional characteristics. Guilin rice noodles from the pre-powder to eat before the seasoning, each procedure, each process, are very careful, some processes and specific regional factors, especially the later seasoning, but also with a lot of traditional subjective mystical color, let a person feel incredible! In the first stage, after many procedures in the rice flour factory, the rice is milled, steamed, molded into long thin strips, and then finally hand-disked into two big two big balls, which can be boxed and shipped out of the factory. In the process of making powder, Guilin's water quality plays a big role, practice has proved that only the water in this area of Guilin, to make long and continuous, good tendon on the rice noodles, if the same process to other places to make, it is difficult to work, simply absolute. Now, the production of Guilin rice noodle production, through the Guilin Rice Vermicelli Factory, which has a traditional process and the combination of modern scientific and technological research results of the production method, has been the Guilin rice noodle smooth, color, aroma and so on, blended with more in line with the contemporary health needs of the people. Fresh rice noodles have been made, mostly in the early morning at five or six o'clock to the city's large and small rice noodle store, to the guests to eat when the ball-shaped rice noodles in a pot of boiling water shabu-shabu hot and bubbling, filtered dry into a bowl, and then add a carefully prepared brine and vegetables, and then with green onions, garlic and chili peppers and so on, so that a bowl of spraying, hot, hot rice noodles can be eaten. Guilin rice noodles have a lot of categories, and the most representative, is the brine powder, as the name suggests, brine powder is a bowl of rice noodles with refined brine, generally with brine beef or pork, these brine beef or pork are in the pot of the most mysterious Guilin brine brine out. When you use the brine very carefully cut into neat slices, and then covered in the bowl of rice noodles, so that the brine meat with white rice noodles, and then sprinkled with minced green onions, chili peppers, it is really fragrant and nice to see, eating brine powder should be fishing mixed with food, without soup, so that you can eat the Guilin rice noodles of the kind of pure fresh and fragrant true flavor. After you finish eating, you can also serve a bowl of free bone soup prepared by the store for the guests, slowly drink it down, then, you will feel refreshed and smooth. Nowadays, some shopkeepers also give free soybean milk to drink after eating the rice noodles. The strong flavor of the brinjal noodles with the light soybean milk will produce a wonderful taste. Usually, people also love to eat is the brisket powder, which is a strong flavor of the beautiful braised beef brisket soup dishes with rice noodles to eat, brisket soup dishes is to choose the best beef tendons and tripe, plus some spices, first fried and then boiled, and then stewed for several hours out of the production of the long rice noodles immersed in a thick yellow brisket soup, the side of the soup with the rice noodles to eat down, it is really hard not to eat ah! In addition, there are also fresh meat soup noodles, horse meat rice noodles, fried noodles, snail noodles and so on, all of which have their own specialties, each with special ingredients and textures. In Guilin, rice vermicelli is both a fast food staple and a flavorful snack. Looking at the large and small rice vermicelli stores throughout the city, it's a case of each having its own style and each having its own flavor. But ultimately decide which of the rice noodles is flavorful, whether it can long stay customers, it depends on the brine modulation of the effort. The production of brine are selected traditional spices, such as grass nuts, ginger, anise, fennel and so on, some masters with more than a dozen, some more dozens of species, each has its own reasoning, in addition, there is a large pile of beef or pork bones, Guilin three flowers of wine, tofu milk, Luo Han Guo, rock sugar and so on. How to make this pile of raw materials into a wonderful brine is the master of each master's trick, a variety of spices how much collocation, join the pot in the order of succession, the control of the fire, these are all decided to be made of brine made of the flavor of the end. But the success of the brine must be fragrant, into the taste of the United States, it will make the rice noodles to eat fresh and crisp, endless aftertaste, after eating let a person clear the air, gastrointestinal relief, unforgettable for a long time. Guilin rice vermicelli, vermicelli thick round. The rice is first ground into slurry, boiled into half-ripe powder, then rubbed and squeezed into round powder, then boiled, and finally rinsed into the water. After this process, the vermicelli is soft and flavorful. With the addition of special ingredients and marinade, the flavor is somewhat unique. Guilin Rice Vermicelli is famous for its delicate and pliable vermicelli, delicious and aromatic marinade, and crunchy and refreshing meat and vegetables. Guilin Rice Vermicelli has a long history. As far back as the Xuantong period of the Qing Dynasty, there was a famous rice noodle store in Guilin called "Xuancha Zhai". The flavor of this store's rice noodle is "stir-fried slices". The so-called "fried slices" are fresh beef roasted on a bamboo cover, then put into a pot and simmered in water, and then sliced and fried after simmered. This not only maintains the sweet flavor of beef, but also has the characteristics of soft and chewy, coupled with the stewed fried slices of brine flavor with sweet, which makes the "Xuancha Zhai" rice noodles have their own characteristics. There is also a famous rice noodle store, called "will Xian Zhai". Its rice noodles have a famous name, called "the bottom of the bowl see white". That is to say, each bowl of rice noodles, put the amount of marinade just mix the rice noodles, just right, not a drop left. Originally, "Huixian Zhai" put effort in the brine. Its brine, add Luo Han Guo as a seasoning, so that the brine has a unique flavor, after eating, the aftertaste of the aftertaste of the aftertaste of the aftertaste of the aftertaste of the aftertaste of the aftertaste of the aftertaste of the aftertaste. The freshness and deliciousness of Guilin rice noodle is not in the rice noodle itself, but in the refined brine. When it comes to the brine of Guilin rice noodles, the ingredients used are different. The rice noodles themselves can be listed as original soup rice noodles, bubbling hot rice noodles, lettuce rice noodles, beef brisket rice noodles, horse meat rice noodles, and dozens of others. In fact, flour is more commonly categorized as: vegetarian flour, marinated vegetable flour (divided into pork and beef vegetables), soup flour, and stir-fried flour. Historically, the more famous one is "Xuan Cha Zhai", and nowadays, it is "Wei Xiang Guan". Guilin Rice Vermicelli has a history of more than 300 years. Its unique production process, color, aroma and taste are all complete, and it is one of the best traditional local flavors in Guilin. Whether it's early in the morning or late at night, when you stroll through the streets and alleys of Guilin, a burst of rice noodle aroma will come to your nose. Whether you are a Guilinese or a foreigner working, living or traveling in Guilin, you will be entangled in the strands of rice noodles and develop a "rice noodle complex". Guilin men, women and children, almost can not eat rice noodles a day, even to foreign business trips, after returning home, the first thing to eat Guilin rice noodles. In some areas of Guilin, rice flour is still a love affair between men and women. Outsiders tasted it. It is also unforgettable. Bai Chongxi's son, Taiwan's famous writer Bai Xianyong, a few years ago returned to his hometown in Guilin, is also particularly fond of rice noodles, when he was about to leave Guilin, a meal was even eaten three bowls of ...... Guilin Guilin rice noodle appearance of white and bright, fine, smooth, pliable, high-quality rice noodles are often a group of only one. Its production method is to use pure Li River water, Guilin high-quality rice soak up, grinding into pulp and filtered dry, put into a powder ball cooked, and then pressed into the root of the rice flour, and then in the water into a ball into. Because it has been kneaded over and over again, it has a tight structure and excellent tensile strength. The rice noodles themselves are light and tasteless, but the key is to mix them with the thick and fragrant brine, so that they appear to be thick and light, and have a beautiful taste and fresh color. The best rice noodles in Guilin are those made in Mutianli (also known as Dunmu Village) in Xiufeng District's Kashan Township. The best thing about it is that it is so well made that it is so tasty that it stays the same from morning to night without getting sour. Guilin restaurants have their own special techniques for making the marinade. Generally with black beans, star anise, cinnamon, licorice, grass nuts, cumin and other spices in the pot, put people pork, pork bones, beef, water, etc., while adding a variety of ingredients such as three flowers wine, Luo Han Guo, the first martial arts fire, and then carefully simmered with the fire. Fire is also very delicate, light with the fire, the flavor will quickly run away; light with the fire, the flavor is difficult to come out. So it is very important to master the fire. After carefully simmered brine, aroma, flavor, pure beauty, rich in nutrients, and rice noodles and mix, is the meal in the beauty of the good look. There are many ways to eat Guilin rice noodles: brine noodles, lettuce noodles, three fresh noodles, rice noodles in soup, beef brisket noodles and fried noodles, etc., accompanied by fried peanuts or soybeans, green onions, coriander, garlic, chili peppers, the taste is very good. Brisket Vermicelli is one of Guilin people's favorites. It is firstly to hold the rice noodles in a net spoon to bubble well in boiling water, strain the water, and invert it in a bowl, and then supplement the rice noodles with thin as cicada wings of pot roast, yellow throat, white liver, Liantian (the spleen of pigs or cows), beef ba, Baiba tripe, etc., and then drizzle with marinade and sesame oil, accompanied by deep-fried peanuts, chopped scallions, coriander, minced garlic, and chili peppers, which is so beautiful and touching as Guilin landscape, which will make your mouth watering. When you understand the Guilin rice noodles, eat that love will be stronger, that flavor will be more beautiful.