Introduction of Lingshui acid powder-Lailingshui, this Hainan rice noodle is wasted if you don't taste it. Lingshui acid powder belongs to "pickled pepper powder" (the word "pickled pepper powder" in Hainan means cold salad), and the rice noodles used are thin and long, with the appearance of "crossing the bridge rice noodles" and "Longkou vermicelli". As a kind of "brewing powder", Lingshui acid powder is different from other Hainan brewing powders, and its marinade is both fragrant and sour. People who like to eat spicy food add a spoonful of "yellow light" spicy sauce of Lingshui products, which is fragrant, sour and spicy, very appetizing! The production method of Lingshui acid powder is very particular. The main ingredients are rice flour, beef, fish cakes, worms and fried vegetables (usually leeks and water spinach), and the seasoning is mainly rice vinegar, coriander, pepper and soy sauce mixed powder. The production process of rice flour is also quite complicated, which requires several processes, such as grinding, squeezing, filtering and cooling. Beef and dried worms are braised and fried to make them golden in color and delicious. When eating powder, put rice noodles, beef jerky, dried worms, fish cakes, shredded squid, shrimps, sesame seeds, cooked peanuts and vegetables into a bowl, add cooked peanut oil, vinegar and sauce marinade, stir well, and then order a little sesame oil and coriander, and a bowl of bright, fragrant and delicious Lingshui acid powder is finished! Strolling through the streets of Lingshui, stalls selling Lingshui acid powder can be seen everywhere. This kind of Hainan rice noodle can be tasted for only two or three yuan.

Figure 1

Practice of Lingshui acid powder:

1. Soak rice into soft pulp to make net vermicelli. The method is similar to "Hainan powder".

2. Cut the beef into pieces and cook it in a boiling pot for about two minutes. Take it out and drain it, fry it until it is cooked, and take out the slices for later use; Respectively frying peanuts, fish cakes and sand worms, and taking out for later use; Reheat the pan, add cooking oil, stir-fry garlic paste, and take out garlic paste residue and cooked cooking oil for later use; Stir-fry ginger juice in oil at the bottom of the original pot, pour it into cold boiled water, add garlic residue, soy sauce king, garlic paste, refined salt, white sugar, rice vinegar and sesame oil, and mix together to get sour powder juice.

3. After the stock is boiled, add south milk sauce, light soy sauce and oyster sauce, stir well, then add starch mixed with flour and raw flour, stir constantly, and it will become a paste when cooked.

4. When eating, first grab a proper amount of net powder in a bowl, then add beef jerky, fish cake slices, crispy peanuts, leeks (boiled in soup and cut into small pieces), sour powder juice, powder paste, garlic sesame oil, coriander and Chili sauce in turn, and stir to serve.

Figure 2

The history and flavor characteristics of Lingshui acid powder;

Legend has it that Hainan powder was introduced into Lingshui County from Haikou in the Qing Dynasty. Lingshui people combined with rich seafood to improve it. Dried worms, fish cakes, small salted fish, shredded squid and other seafood are added to the ingredients of Hainan powder, and vinegar is also added to the sauce soup used to mix the powder. Authentic Lingshui acid powder must be served with the special yellow bell pepper in Lingshui area as seasoning, which becomes sour, spicy and sweet, which is far from the flavor of Hainan powder.

Figure 3