Raw materials: 3 kg of high-quality rice, fresh pork 1.5 kg, raw onion 1 kg, lettuce 1 kg, sauerkraut 1 kg, perilla half a catty, soy sauce half a catty, oil half a catty, monosodium glutamate 5 yuan, salt 1 2.

Method of making rice noodles: soak rice for 1 day and drain. Store for 1 day, wash, grind, and dry to form grapefruit. Cook in a pot for 20 minutes until the skin is ripe like grapefruit skin, then store and ferment, add the original pulp and mix well until it doesn't stick to your hands, put it in a press, squeeze it into a boiling water pot, cook it, take it out, and add ingredients to serve.

Ingredients: stir-fry pork, sauerkraut, perilla and lettuce, and thicken with broth, salt, monosodium glutamate and raw flour.

△ The inheritor Huang is guiding the two to make Nanning raw rice noodles.

Representative inheritor of Nanning raw pressed rice noodles

Huang, female, Han nationality,1born in February 1967, has a high school education. Since1June 1980, I have been working in Tian Tian raw rice noodle shop in Shuijie, Nanning. Senior pastry chef in Guangxi, deputy director of snack Committee of Guangxi Cuisine Association, and vice president of Nanning Shuijie Food Association. For more than 30 years, he has been engaged in the production, cooking, management, promotion and "mentoring" training of raw rice noodles in Nanning. The raw rice noodles she cooked in Nanning are recognized as "famous snacks in Guangxi". In the Guangxi Traditional Food Competition jointly sponsored by the Department of Commerce of the Autonomous Region and the Guangxi Cooking and Catering Industry Association, the raw rice noodles she cooked in Nanning were rated as "Guangxi snacks".