In the north of Mi Nan, sticky rice flour products in the south are absolutely dominant. Shura rice flour in Guangxi is known as "a must in China", and Shahe rice flour in Guangdong may not be known to most people, but the famous dish of dry fried Niuhe is made of Shahe rice flour. Dry and wet rice noodles have been widely used for thousands of years and occupy a dominant position in consumption. Noodles are a minority here, and it seems that only bamboo noodles survive.

The production technology of the two kinds of rice noodles is basically the same. Specially selected glutinous rice, washed and soaked for several hours, broken by a twist of the hand, and entered the next process for pulping. In the past, it was manually operated by a large stone mill, but now it is operated by a machine, which is fast and saves time and effort.

Then there is the "slurry collision", in which a proper amount of rice slurry is scooped out, poured into boiling water, stirred into a paste while pouring, then poured into other rice slurry and stirred evenly, and then added with a proper amount of clear water to adjust the consistency. Boil a pot of boiling water, spoon the rice slurry into the tool, the thickness is about 3 mm, and steam it in the pot for 5 minutes.

Seeing the rice slurry solidified, it bulged in the middle and began to change its identity. Rename wet powder, uncover it and hang it on a bamboo pole to cool. It's rice noodles folded directly and cut into strips. Drying (baking) after cooling, and then cutting the dried rice noodles into strips.

When making rice noodles, you should understand that they are cooked originally, but they are made into dry goods for easy storage and transportation, and do not need to be cooked for too long. Put the rice noodles in a pot with cold water, boil and add seasoning. Eat it while it is hot, or the rice noodles will keep expanding and become more and more.

Moreover, not counting all kinds of snacks made of sticky rice noodles around the country. On our side, fried onion cake stalls can be seen everywhere in the streets and alleys. Set up the pot, first cut the fat pork into pieces and put it in the pot to boil lard. At this time, cut the chopped green onion, pour the sticky rice noodles into the pot and add water to make a slurry. Add salt, baking powder, monosodium glutamate, allspice powder and chopped green onion and mix well.

At this time, the oil also boiled. Take out the oil residue and take two special tools, which are similar to the previous soy sauce measuring tool, but the height is only one horizontal finger. Soak the tool in the oil pan first, then take it out, scoop it into the rice slurry, spread it out, fry it in oil, and then take another tool and do the same.

After frying for one or twenty seconds, the scallion cake (scallion cake, scallion seedling cake) will float to the oil surface, leave it alone for the time being and continue to operate. When there are five or six scallion cakes on the oil surface, pause, first turn the scallion cakes floating on the oil surface, fry them, and then take out the oil control. After all, start the second wave of operation.

This time it's not scallion cake, it's fried peanut cake. The rice paste is the same, except that raw peanuts are added. Coagulation of rice slurry, peanut flavor, oil control. Then fry sweet potato slices, peel and cut into large pieces, wrap them in rice paste, and fry them in a pan until they are crispy outside and waxy inside.

There is also an "oil plug" shaped like a cork of a hot water kettle. I don't know what it's called elsewhere. First, put a tool similar to scooping loose wine into the oil, heat it, take out the remaining oil, scoop in the rice slurry and pour it out, which is equivalent to spreading the egg skin. Here is rice pulp skin. Then put the stuffing in and compact it (lotus root granules or shredded radish, salt, spiced powder, etc. ), pour a layer of rice paste and seal it, and fry it in the oil pan until it is crisp.

Some scallion cake stalls will also stir-fry ginkgo, stir-fry, salty stir-fry and sand pile. Ginkgo method: Mi Dou is cooked and seasoned, sticky rice flour is kneaded into three colors with clear water, then wrapped in Mi Dou like a steamed stuffed bun, and fried in an oil pan until it is crispy outside and waxy inside. Deep-fried, stuffing-free, white sesame sticks to rice flour balls, and fried several times to swell and hollow. Salted fried is also without stuffing, not to mention sesame seeds, but also fried to hollow, salty and sweet. Sandpile is to fry glutinous rice balls thoroughly and sprinkle with white sugar powder.