Rice noodles, also called rice noodles, refer to strip-shaped and silk-shaped rice products made from rice as raw material through soaking, cooking, pressing and other processes, rather than rice as raw material as understood in the word. Powdered material made by grinding. The texture of rice noodles is soft and elastic. It does not become mushy when boiled and does not break easily when stir-fried. It can be boiled or stir-fried with various vegetables or soups. It is smooth and tasty and is deeply loved by consumers (especially those in the South). favorite. There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles, dry rice noodles, etc. Their production processes are similar, generally: rice - washing - soaking - refining - steaming powder - tableting (extruding) - re-steaming - cooling - drying - packaging - finished product.
In southern China, rice is abundant and popular. Southerners are accustomed to eating rice and find it difficult to swallow dry food, so rice noodles are usually made into soup noodles.
The way of eating rice noodles and the preparation of ingredients are different in different parts of the south. The rice noodles in Guizhou are quite spicy, and a bowl of soup is almost always red.
Guilin rice noodles and rice noodles produced in Hsinchu, Taiwan are both famous.
Rice noodles are the favorite food of Jiangxi people. There is almost no banquet without rice noodles.
There are three specific cooking methods.
Fried Food; soup noodles; cold salad;
The rice noodles in Anyi in Nanchang area have the longest history and are the most famous.
The quality of Zongshanlong rice noodles in Huangzhou Town, Anyi County is the first to be recommended in Nanchang area. optimal. According to the "Anyi County Chronicle" written in the 10th year of Tongzhi in the Qing Dynasty: "There are many sources of rice noodles, and Zongshan is the best." Its reputation is enduring in Jiangxi. Zongshan rice noodles are hand-made and have a long history. According to the genealogy of the Yang family in Zongshan Long: "In the early years of the Northern Song Dynasty, Yang Jinggong, one of the Four Wise Men of the Northern Song Dynasty, the Minister of the Ministry of Industry, abandoned his official position and returned to his hometown to live in seclusion. He started making rice noodles as a business and passed it on to his family." It was passed down from generation to generation and gradually passed down. A unique local flavor specialty "Zongshan rice noodles" has been formed. This rice noodle is made from local pure natural high-quality rice and underground spring water, and is made through a series of manual processes such as soaking, grinding, filtering, boiling, massaging, pressing and drying. The craftsmanship is exquisite and meticulous, and does not contain preservative additives. Its salient features are: white color, soft and smooth, good at burning (good water dispersion), good at absorbing the flavor of condiments, pleasant taste, unique flavor, can be boiled or fried, It is a delicacy for banquets and a good gift for relatives and friends
The best rice noodles are Hutou in Anxi County. Hutou is dotted with rice noodle workshops, with 80% of farmers in Fushou and Tangtou villages making a living making rice noodles. The production of Hutou rice noodles is unique. First is the water, using Langxi sweet spring; secondly, selecting high-quality white rice; thirdly, the drying ground, on the beach beside the stream with long sunshine and strong radiation, drying it from top to bottom, frying and steaming on both sides.
The "Fu Shou Rice Noodles" made with well water from Fu Shou Village is the most authentic. It is as white as crystal ice, as slippery as green hair, as tough as glue springs, and as powdery as catkins. It can be boiled, fried, stewed or distilled. It is not greasy with more oil and not astringent with less oil.
In the 21st year of the reign of Emperor Kangxi of the Qing Dynasty (1682), Emperor Xuan Ye of the Qing Dynasty pacified the "Rebellion of the Three Feudatories" and it was his 29th birthday. Emperor Kangxi decided to make Christmas in advance. When the news reached Anxi, Li Guangdi discussed with his cousin Li Guangdou and uncle Li Riyu how to add splendor to the "Peace Banquet"? At that time, Hutou Mountain was high in water and dangerous, densely forested, tigers abounded, and there were many village kings. The people's lives were extremely difficult and they had nothing to offer congratulations to. When Li Guangdi was a child, he was captured by Lin Risheng, the king of Maoding Village in Yongchun, and taken to a mountain village. He was rescued by Zen Master Shang Dehui of Dongyue Temple in Anxi County. Before returning home, Li Guangdi learned to make gouache at Dongyue Temple. At this time, Li Guangdi suddenly thought that the rice noodles made from Hutou spring water had a soft and delicate texture. It was better to make the gouache into thick strips and then dry them in the sun and take them to the court. Then he could show how to eat them in public. Cousins ??and uncles said it was very good, but northerners like to eat dry food, and it is difficult for Yuqian to get the soup dripping. It is recommended to bring shredded bamboo shoots from Hutou and stir-fry them together, which will make the taste even more unique.
In this way, Li Guangdi turned Hutou rice noodles into tribute. He stir-fried shredded pork, shrimps and mushrooms, added an appropriate amount of meat bone soup and rice noodles to the pan, stir-fried and stirred, and quickly poured the fried rice noodles into the porcelain plate. It turned out to be the banquet for Emperor Kangxi to entertain ministers, Hanlin and meritorious officials. Zhishen’s dishes include Quanzhou’s local delicacies.
Ingredients: rice noodles, mustard shreds, pork shreds, salt, monosodium glutamate, soy sauce, mixed bone soup, dried pepper powder, chopped green onion, cooked lard.
Preparation method: ① Saute shredded pork and mustard until fragrant, adjust the flavor, add mixed bone soup, simmer until cooked, and set aside. ② Take a bowl and add salt, monosodium glutamate, soy sauce, dried pepper
, mixed bone soup, cooked lard, and chopped green onion. Set aside. ③ Boil water in a pot, add rice noodles, blanch until cooked, take out and put into a bowl, top with shredded pork and serve.