Fried rice noodles is a traditional snack in Guangzhou, Guangdong Province, China, which belongs to Guangzhou snacks. It was first popular in Shahe, Guangzhou, and later spread to all parts of Guangdong. It is a Cantonese dish. Fried rice noodles are common in Guangdong, Hainan, Guangxi, Fujian, Jiangxi and other places. The raw materials are rice noodles, pork, eggs and various vegetables.
When frying, stir-fry with fire, and if it takes too long, it will poke the river powder; If there are many rice noodles, it is difficult to disperse them with a spatula. It is best to use chopsticks to help, hold chopsticks in your left hand and spatula in your right hand, and stir-fry the rice noodles after dispersing them.
Stir-fried rice noodles are best seasoned with soy sauce or savory juice, without adding salt. If there are many side dishes, you can fry them separately. Side dishes can be fried with salt and then mixed with rice noodles.
Extended data
River powder is rich in carbohydrates and is an important substance that constitutes the body; Store and provide heat energy; Energy necessary to maintain brain function; Regulate fat metabolism; Provide dietary fiber; Save protein; Detoxification; Enhance intestinal function.
The raw material of rice noodles is rice, which is washed and ground into powder, mixed with water to make paste, steamed into sheets in a cage, cooled and cut into strips. Handmade pink and white rivers. Recently, some shopkeepers have added various vegetable juices or fruit juices to make colorful river noodles.
In recent years, the mechanized production of rice noodles has been realized, and a large number of self-produced rice noodles have appeared in Guangzhou. Some manufacturers even added borax to old rice, which affected food safety. In 2004, Guangzhou Municipal Government considered applying for the protection of rice flour as a "regional product of origin" in the name of "Guangzhou Shahe Powder", in order to strengthen the management of rice flour manufacturing industry and increase the publicity and protection of rice flour origin culture.
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