Basic introduction Chinese name: Main raw materials of Hsinchu rice flour: Does rice flour contain preservatives? No side effects: no introduction of specialties, specialty classification, historical evolution, origin, development, production procedures, cooking methods, materials, practices, specialty introduction Hsinchu rice flour is a well-known ingredient in Hsinchu, Taiwan Province Province. Rice flour with rice as raw material was originally introduced from Fujian, China. Because of the strong winds all the year round in Hsinchu, the unique climate and environment are very suitable for making rice noodles, so it has gradually developed into a local specialty. Classification of special products In terms of classification, Hsinchu rice flour can be divided into "gouache" and "cooking powder". Among them, coarse rice flour, so-called gouache, is short in shape and is the prototype of rice flour. The most common practice is to cook rice noodle soup with meat. Today, as we all know, fine rice flour called cooking powder is pressed into filaments, then steamed in a steamer, and then air-dried to facilitate storage. After the rice harvest season in Hsinchu area, the northeast monsoon blows from 5438+00 in June to 12 in February. Because of less rainfall and strong wind, it is suitable for drying rice noodles and the season with the best quality of rice noodles. In Taiwan Province Province, common rice noodles are cooked like noodle soup (such as Gongwan rice noodle soup), and rice noodles fried first and then poured with soy sauce and gravy are also common table dishes. The main producing area of Hsinchu rice flour is the most famous area in Photinia, and it is also the earliest producing area of Hsinchu rice flour. Before 1960, this area was densely covered with paddy fields and was rich in rice, so it became an important town for producing rice noodles. Because of this, Da is often called "rice noodle Liao". Hsinchu rice noodles are especially suitable for fried rice noodles. Rice noodles don't need to be cooked. Just soak it in water for a while and you can fry it directly. The origin of historical evolution It is said that during the May 4th Movement, northerners moved south. Because I miss the taste of my hometown, some people try to make noodles with rice instead of flour. After continuous evolution and improvement, it has become the "rice noodle" we see today. The rice noodle makers in Hsinchu are mainly concentrated in the "big" area between Xianyanping Road and Keyaxi. The largest rice noodle makers are Guo, followed by Zeng and Chen. Many rice noodle merchants and elderly people unanimously said that their ancestors came from Hui 'an County, Quanzhou, Fujian Province, and they made rice noodles in Chinese mainland. Develop (1) Develop "boiled rice flour" The rice flour imported from Fujian in the Qing Dynasty was all gouache (coarse rice flour). It was not until 196 1 that Hsinchu manufacturers began to develop the technology of making cooking powder (fine rice flour). After skilled technology, cooking powder gradually became popular in Taiwan Province Province, and even transferred to foreign markets. Note: Hsinchu rice flour is very popular in foreign markets because a large number of people who do business, emigrate and study abroad go to advanced countries such as the United States, and Hsinchu rice flour is also sold to advanced countries including the United States for business, emigration and study abroad. Due to the quality requirements of advanced countries, the technical quality of Hsinchu rice flour has been improved in line with international standards, and Hsinchu rice flour has made the world know Hsinchu. (2) The rice flour industry was concentrated during the Japanese occupation of the southern section of Koyaxi. In addition to the "Jianzaiwei" near Keya Xipu in the south of the Yangtze River, there are many rice noodle factories mainly based on Guo. Now there are many rice noodle factories mainly based on Zeng in the "Xiezai" area between Yanping Road and Zhonghe Road and on both sides of the road, and the vicinity of Tiangong Lake is also a rice noodle distribution center. Later, because the navy dormitory (located in the so-called "No.3 Factory" area) was to be built on the day of * * *, these workers were forced to move to the "earth cave" belonging to Xipu area in Dashinan, thus forming a large settlement of rice flour industry in Dashinan area, and were awarded the title of "the hometown of rice flour in Hsinchu" in 2007. The basic procedures for making rice noodles are: selecting rice, elutriating, soaking rice, grinding, drying, kneading the flour until it is half cooked, stirring, rolling rice slices, squeezing into thin strips, steaming (boiling powder), boiling (boiling powder) until it is fully cooked, shredding, disassembling, spreading into finished products, air drying and packaging. Cooking method Materials: Hsinchu rice noodles, rape, carrots, lean meat, eggs and onions (mung bean sprouts are also good. If you eat regularly, the materials can be changed.) Practice 1. Bamboo rice noodles should be soaked in cold water (more than 2 hours, don't worry, soaking for one night will not affect). Stir-fried hsinchu rice noodles. 2. Shred lean meat and add oil, salt and soy sauce. 2. Scramble eggs in a hot oil pan and put them on the plate first. 3. Stir-fry lean meat in a hot oil pan and put it away. 4. Throw the shredded radish into the hot oil pan, stir-fry the vegetables a few times, and stir-fry until the vegetables are soft. Pour in the soaked rice flour and stir fry for 5 minutes. Stir-fried almost with seasoning, salt (less), soy sauce (more, it will be very fragrant).