The heat of mixing powder in Nanchang is quite high, and the heat of mixing powder for 100 grams is 33 1 kcal. Its method is very simple. When the time comes, prepare the rice noodles, add water to the pot for ten minutes, take them out after boiling until soft, put them in a clean bowl with cold water, then fry the peanuts in the oil pan, wash the green onions and parsley and cut them into pieces, pat the garlic into pieces, sprinkle some salt and chicken.

Introduction of Nanchang powder mixing;

When it comes to Nanchang cuisine, all Nanchang people will first recommend Nanchang rice noodles. Nanchang rice noodles have a long history. The main raw material is high-quality late rice, which is made by soaking rice, grinding, filtering, pulping and other processes. Unlike rice noodles produced in other places, the toughness of the flour is particularly high. The uncooked raw flour is firm and transparent, and the cooked noodles are tender and white, with the characteristics of long-term soaking, long-term frying, toughness and not hardness.