-Talk about the delicious food of heaven and earth and the flavor of hometown.

People in Fujian know Xinghua rice noodles, a special food from Putian.

Putian has beautiful scenery, Mulan River irrigates the vast north-south ocean plain, and high-quality rice-Huangjianmi, after more than a dozen processes, has achieved a kind of rice flour-apricot blossom powder, which is "fine as silk, yellowish in color, tough and storable, easy to carry, easy to cook and convenient to eat".

How grinding is the production of apricot blossom powder?

Washing rice, grinding pulp, drying, boiling fruit (half cooked), reef fruit, pressing silk, boiling powder, shredding, washing powder, rice handle, drying, etc. , come down, there are as many as eleven processes, which are basically hand-made and dried in natural weather, so the output is not much, and things are rare.

How fine is Xinghua powder?

As thin as hair, within 1 mm! Coupled with most rice noodles, it is simply a delicate lady and a vulgar handmaid, and its meticulous appearance is well-deserved by rice noodles.

Apricot flower powder, commonly known as "cooking powder", is cooked rice flour as its name implies, and it is particularly fine, so it is particularly good to cook.

Apricot blossom powder can be used in soup, fried and delicious in any way.

I'm going to make Xinghua fried rice noodles today. Because of the characteristics of apricot blossom powder, it should be fluffy and delicious, but the fire will not burn out, and the maturity of all ingredients is just right. So, please pay attention to my operation steps. I accidentally missed the point, haha.

Xinghua rice noodles, pork belly, squid, mushrooms, spinach, onions, chives, ginger, salt, soy sauce, oyster sauce, sweet and spicy sauce, chicken essence, etc.

Fish and meat, delicacies and vegetarian dishes are well matched, which is the delicious place of a bowl of Xinghua rice noodles today.

These ingredients can be used at will. If you add scallops, shrimps, dried clams and russula, it will be even more Putian.

But eating is in people's hearts, and people want to operate. This is the essence of Chinese food, which is much more fixed and flexible than western food.

1, washing dishes:

Soak Lentinus edodes for 1 hour and cut into filaments;

Pork belly and squid are shredded;

Spinach cut into inches;

Shred onion;

Onions are divided into chopped green onion and chopped green onion.

2. Boil the oil in the pot and stir-fry the onion into onion oil;

Scoop a bowl of scallion oil for use.

3. Leave the bottom oil in the pot and add the pork belly to fry the oil;

Add mushrooms and onions and stir-fry until fragrant;

Pour in clear water.

4. Boil and start seasoning:

A little salt regulates the bottom taste, soy sauce and oyster sauce increase the flavor of the sauce, and sweet and spicy sauce is a personal preference. Oh, when the pork belly and mushrooms are cooked, add the chicken essence.

5. After adding the chicken essence, immediately pour in the squid and spinach. Both mature almost at the same time. Add a little ginger while adding squid.

Stir-fry evenly, as long as 20 seconds, the squid is cooked and the spinach is green;

All the ingredients are pulled aside, and the rice noodles are recessed into the soup;

Stir with chopsticks and let the rice noodles suck all the soup in.

6, the key is coming, knock on the blackboard, pay attention to:

Fried rice noodles are delicious only when they are oily. Scoop two spoonfuls of scallion oil at the beginning.

Then I drew my bow left and right. I stir-fry rice noodles with shovels and chopsticks until they are fluffy and soft. This is the king of delicious Xinghua powder!

Finally, add a lot of chopped green onion, mix well and start the pot!

Don't be too delicious!

My mother boasted while eating: I haven't eaten such authentic Xinghua fried rice noodles for a long time. Fluffy and soft, really first-class!

Haha, it's really my own mother. Even praise is so exaggerated.