How to make rice noodles?

Rice noodles, also known as rice noodles, refer to strip-shaped and filiform rice products made from rice by soaking, cooking, layering and other processes, rather than powdered substances made from rice by grinding. The texture of rice flour is flexible and elastic, and it does not paste soup when cooked, and it is not easy to break when fried. They are cooked or fried with various dishes or soups, which are smooth and delicious, and are deeply loved by consumers (especially those in the south). There are many kinds of rice noodles, which can be divided into row rice noodles, cube rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, generally: rice-elutriation-soaking-pulping-steaming powder-tabletting (shredding)-re-steaming-cooling-drying-packaging-finished products.

In the south of China, because rice is rich and popular, southerners are used to eating rice, and dry food is hard to swallow, so rice noodles are generally made into noodle soup.

How to eat rice noodles and the preparation of ingredients are different in different parts of South China. The rice noodles in Guizhou are quite spicy, and the soup is almost red.

Guilin rice noodles and rice noodles produced in Hsinchu, Taiwan Province are both famous.

Rice flour is a favorite food of Jiangxi people. There are almost no banquets without rice noodles.

There are three specific ignition methods.

Cooking; Soup powder; Cold salad;

Anyi rice noodles in Nanchang have the longest history and are the most famous.

The quality of Zongshanlong rice noodles in Huangzhou Town, Anyi County is the best in Nanchang. According to "Annals of Anyi County" written in the tenth year of Tongzhi in Qing Dynasty, "There are many sources of rice flour, and Shan Zong is the best", which enjoys a long reputation in Jiangxi. Shan Zong rice noodles are handmade and have a long history. According to Zong Shanlong's genealogy, "In the early years of the Northern Song Dynasty, Yang, assistant minister of the Ministry of Industry, one of the four sages of the Northern Song Dynasty, abandoned his official position and returned to his hometown to start making rice noodles, which was inherited by his family." After being passed down from generation to generation, it gradually formed a special product with unique local flavor, "Shan Zong Rice Noodle". Rice noodles are made of local pure natural high-quality rice and underground spring water through a series of manual processes such as soaking, grinding, filtering, boiling, kneading, squeezing and drying. Exquisite and meticulous process, without anti-corrosion additives. Its remarkable characteristics are: white color, soft and smooth, easy to cook (easy to make water), good at absorbing the flavor of condiments, pleasant taste, unique flavor, suitable for cooking and frying, and it is a good product for banquets and gifts to relatives and friends.

Hutou in Anxi County is the best rice noodle. Hutou rice noodle workshops are all over the country. Only 80% farmers in Fushou and Tangtou villages make rice noodles for a living. The production of tiger head rice noodles is different from others. The first is water, with langxi Ganquan; Secondly, choose high-quality white rice; The threshing floor again, with long sunshine time and strong radiation, basked in the sun and the beach, and steamed on both sides.

Fushou Village's "Fushou Rice Noodle" made of well water is authentic. White as crystal ice, smooth as moss, tough as rubber spring, powder as trivia, and not rot after cooking. It can be boiled, fried, stewed and distilled, and the oil is not greasy or astringent.

In the 21st year of Emperor Kangxi of Qing Dynasty (1682), Michelle Ye, the sage of Qing Dynasty, decided to celebrate his 29th birthday by putting down the "San Francisco Rebellion". After the news reached Anxi, Li Guangdi discussed with his cousin and uncle Li how to add luster to Shengping. At that time, the mountains and rivers in Hutou Mountain were high and the forests were dangerous, and there were also many cottage kings. The life of the people is extremely difficult, and there is nothing to congratulate. When Li Guangdi was a child, he was captured by Lin Risheng, king of Yongchun Mao ding cun, and saved by Dehui monk of Dongyue Temple in Anxi County. Before returning home, Li Guangdi studied gouache at Dongyue Temple. At this time, it suddenly occurred to Li Guangdi that the rice noodles made by Tiger Head Spring have a flexible and delicate taste. It is better to make gouache into thick strips, then dry them and take them to North Korea, and then perform them in public. Cousins and uncles say it's very good, but northerners like to eat dry food, so it's difficult for the court to make watertight soup. It is suggested that shredded bamboo shoots and mushrooms in the lake be fried together, and the taste will be more distinctive.

In this way, Li Guangdi turned tiger-headed rice noodles into tributes. He fried shredded pork, shrimps and mushrooms, fried a proper amount of meat and bone soup with rice flour, quickly lifted the pot and poured it into a porcelain plate. It turned out to be a Quanzhou local specialty food for ministers, academicians and heroes in Emperor Kangxi's "Shengping Yan Jia".

Ingredients: rice flour, shredded mustard tuber, shredded pork, salt, monosodium glutamate, soy sauce, miscellaneous bone soup, dried pepper, chopped green onion and cooked lard.

Methods: ① Shredded pork, pickled mustard tuber, stir-fry, adjust the taste, add mixed bone soup and stew for later use. ② Put salt, monosodium glutamate, soy sauce and dried pepper into a bowl.

, miscellaneous bone soup, cooked lard, chopped green onion for use. ③ Boil boiling water in a pot, add rice flour, blanch it, remove it and put it in a bowl, then pour in shredded pork.