Where is the specialty of cold rice noodles
Cold rice noodles, also known as Shaanxi cold rice noodles, are a specialty of Shaanxi province, and are one of the special snacks of Han nationality. The traditional cuisine of the Han nationality, which originated in Guanzhong area of Shaanxi Province, is a general term for rolling dough, dough, rice skin and stuffed dough. Popular in northern China. It is a rare natural green pollution-free food. Due to different raw materials, production methods and regions, there are hot rice (noodle) skin, rolled skin, baked skin and stuffed skin. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated from the Qin Shihuang period and has a history of more than 2,000 years. There are only two ways to eat cold noodles. One is to eat cold noodles, which is also the most common. It can be eaten in spring, summer and autumn in a year. One is hot eating, that is, steaming the skin, cutting it and putting it on a steamer, and heating it with a fire to keep it hot all the time. This kind of eating method is mostly in winter, but some people still want to eat cold skin in winter, which is what they like.
Does cold rice noodles belong to carbohydrate?
Cold rice noodles count as carbohydrate.
Glucose, sucrose, starch and cellulose all belong to carbohydrates, and cold rice noodles are a kind of pure starch food made from wheat flour, so cold rice noodles belong to a kind of carbohydrate food.
Carbohydrate is an essential component of human body, so cold noodles can provide enough energy for the body's metabolism after eating, which is good for relieving fatigue, summer heat and other discomfort.
The calories of cold rice noodles are not very high, only 1 17 calories per100g. However, in order to improve the eating taste of cold rice noodles, various seasonings are usually added, among which the most common seasonings such as sesame sauce, peanut butter and Chili oil are relatively high in calories, and cold rice noodles have a very appetizing effect after adding these seasonings.
Can cold rice noodles be heated?
Sure. Cold rice noodles are usually eaten directly with seasonings, without heating. However, cold rice noodles can also be eaten by heating. Cold rice noodles can be heated into hot rice noodles, mixed with seasonings, or cooked into rice noodles with sauce. The hot rice noodles are warm in taste, soft and waxy in mouth, full of flavor and have a very unique flavor. Cold rice noodles are recommended to be eaten cold, because cold rice noodles are mainly made of wheat flour, and hot rice noodles are made of rice flour. The taste of cold rice noodles after heating is not as good as that of hot rice noodles.
How many kinds of cold rice noodles are there
Cold rice noodles are divided into four types: rolled noodles, rice noodles, rice noodles and stuffed noodles, and their characteristics are as follows:
1. Handmade dough: It evolved from cold-washed noodles in the Tang Dynasty. It has the characteristics of somersault, softness, cool fragrance, sour and spicy taste, and is suitable for all seasons. Its dough is well selected, the technology is rigorous, and the seasoning is exquisite. It is famous for its "white, thin, light, soft, strong and fragrant", which is cool and delicious.
2. Noodles: Rice is used as raw material, soaked, ground into rice slurry, diluted with water, steamed in a special cage, cooled and cut into thin strips, which have the characteristics of white, thin, light, tender, fine, soft, tough and fragrant, supplemented by bean sprouts, spinach and shredded carrots, and blended with sesame sauce, Chili sauce and garlic juice. After mixing, red and green set each other off, yellow and white set each other off, the color is bright, the food is refreshing, the smell is fragrant and the flavor is unique;
3. Rice skin: rice is used as the main raw material, and through a series of steaming processing, its remarkable characteristics are "gluten, softness, thinness and fineness";
4. Niangpi: Niangpi is a traditional specialty food popular in the northwest of China, which is soft and smooth, sour and delicious, refreshing and appetizing.