What kinds of Hunan rice noodles are there? Let's take a look at Xiaobian's sharing today.

Hunan's Hunan cuisine is one of the eight major cuisines, with spicy and sour flavors. There are countless delicious foods here, and Hunan rice noodles are a famous feature. Moreover, there are many different styles of rice noodles in Hunan:

1. Changsha rice noodles

Changsha rice noodles are traditional cuisines in Hunan Province and belong to Hunan cuisine. Rice flour can be divided into round flour and flat flour, and soup head is the key to whether a bowl of rice flour has flavor or not. After the powder comes out, you need to put the prepared code on it, which is mainly divided into two types: fried code and simmered code. Generally, the commonly eaten code is shredded pork, miscellaneous sauce, hot and sour, etc.

2. Changde Rice Noodle

Changde Rice Noodle is a famous Hunan cuisine snack. The rice noodle is a round, slender and elastic rice noodle made from early indica rice through multiple processes. After the rice noodle is scalded and put into a bowl, it is added as seasoning, and then served with personal favorite oil code, which is delicious and unique.

3. Huaihua rice noodles

Huaihua rice noodles pay the most attention to the hardness of soup heads and rice noodles first, followed by ingredients. Generally, soup heads are boiled with big bones, and then served with pieces of secret sausages and diced and oiled dried tofu, adding oil-sprinkled peppers with unique flavor. This is the most common. There are various ways to make various toppings, which are generally made according to customers' preferences.

4. Chenzhou Fish Meal

This is a local specialty snack in Qifengdu, Chenzhou, Hunan Province. The vermicelli is made by adding fresh fish into it and cooking the cooked powder with a little pickled pepper. The finished product is red in color, delicious to eat, and has a strong fish flavor and spicy taste.

5. Hengyang marinated powder

Hengyang marinated powder is a local specialty snack, which is made by continuous improvement on the basis of Guilin rice noodles. Among them, the brine is refined from dozens of Chinese herbal medicines, and its taste is unique and meets the tastes of most people. The finished rice noodles have the characteristics of braised taste, rich flavor, smooth taste and big sour and spicy taste.

6. shaoyang rice noodles

shaoyang rice noodles are white, smooth and full of elasticity. The vermicelli is made of pure rice, which is full of rice flavor when chewed, and the flour of shaoyang rice noodles is thick enough. It is really unforgettable to mix with the unique tofu, fungus and minced meat of shaoyang rice noodles and spicy oil soup. For local citizens, it is also a way of life.

7. Xiangtan rice noodle

Xiangtan rice noodle is made of thin vermicelli, which is different from Changsha rice noodle, Changde beef noodle and Hengyang fish noodle. The soup is mainly clear soup, not thick soup with thick oil, and there are not many fried yards, mainly boiled yards, such as shredded pork and three fresh foods. When the locals eat it, they will also be accompanied by a scallion cake, and the taste will be more intense after putting one in a bowl to absorb the soup.

8. Xiangxi rice noodles

The nutritious vermicelli in Xiangxi rice noodles is made of selenium-enriched rice, which is different from other places in that the vermicelli is thin and the soup is rich. This kind of rice noodles is thick and the soup is less, and the taste is delicious and smooth. It is a must among all kinds of special snacks in Xiangxi, such as shredded pork with fungus, ribs, beef and braised pork.

9. Yuanling rice noodle

Yuanling rice noodle is a filiform rice product made from rice through multiple processes, which has the characteristics of flexibility and elasticity. The biggest feature of Yuanling rice noodle lies in the soup base of rice noodle. Both Sanxian powder and pig's foot powder need to be matched with carefully prepared soup base, and then cooked with various dishes, which is smooth and tasty, and is very popular among local people.

1. Liling fried rice noodles

Liling fried rice noodles are the most famous traditional snacks in the local area, belonging to Liling cuisine of Hunan cuisine. The taste of the finished rice noodles is good or bad, and whether the rice noodles still have the taste depends on the masters' accurate grasp of the cooking temperature, so this dish is also the embodiment of the local cooking technology except one climax.

expanding knowledge: the practices of several distinctive Hunan rice noodles

There are many kinds of Hunan rice noodles, and the practices of different rice noodles are different. Here are some practices of Hunan rice noodles with characteristics:

(1) The practices of Changsha rice noodles

This bowl of Changsha rice noodles is what Changsha people miss most when they go abroad. Changsha rice flour is wet powder and should not be preserved, so it is difficult to eat in other places. People in Changsha can't live without oil and powder. Oil means soup oil. There is no soup without oil. Lard is the best soup oil, and other oils can't make this fragrance. Head, refers to the toppings, also called "hijab", and Changsha dialect is called "code". There are round powder, flat powder and handmade powder, and the noodles are alkaline noodles.

Production steps:

1. The handmade flour used for Changsha rice flour is thicker than other flour.

2. Cut it into the thickness you like. It will be easier to cut it if the knife is dipped in water.

3. Blanch the ribs.

4. Slice ginger, add a little salt and ribs, and stew a pot of soup together.

5. Drain the soup and set it aside.

6. Put a little salt in the bowl, soy sauce and dig a small lump of lard.

7. Pour in bone soup.

8. Remove the powder from another pot, and move quickly. Basically, it is just a pass in boiling water. This kind of rice flour is especially easy to cook and boil.

9. Take it out and put it in a bowl.

1. code the stewed ribs, sprinkle with chopped green onion, and put chopped pepper to eat beautifully.

Tip: Stewed pork ribs soup powder is made here. If you like, you can cover it with other sizes, such as beef and shredded pork, or it is delicious without size. Some noodle shop owners will also eat it with pepper radish, pickled mustard tuber or sour beans and rice noodles. In short, it is really charming. In the morning, I feel satisfied with the bowl of powder.

(2) the method of Changde rice noodles

raw materials: pork and dried rice noodles.

seasoning: garlic, cinnamon, dried pepper, cardamom, fennel, crystal sugar, soy sauce, salt, chives and pepper.

Practice:

1. Pork (front, hind legs, pork belly, etc.) is cut into mahjong-sized squares.

2. Prepare the most important seasoning in the secret recipe of braised pork: garlic, cinnamon and dried pepper are the top three, and cardamom and fennel are the bottom three.

3. Put the fatter meat in the pan and stir-fry some oil, so it won't be greasy.

4. Then add lean meat and stir-fry until the surface of the meat changes color slightly.

5. Add various seasonings, a few crystal sugar, soy sauce, half a pot of water, bring to a boil with high fire, and stew the meat with low fire.

note: the more seasoning you put, the more it masks the flavor of the meat itself. If you marinate the meat with soy sauce for 2 hours in advance, just put the simple seasoning.

6, an hour or so will do. If the taste is weak, add some salt. There is still a lot of soup left in the marinated meat, which will be used later.

7. After the dried rice noodles are cooked, cool them, then take them out and put them in a big bowl, sprinkle with a little chives and pepper.

8. Pour the braised pork soup and braised pork, and add some Chili oil to the spicy food. If you have time, use chicken rack and pig bones to make soup, and then pour some bone soup to taste better.

(3) the method of Hunan-style shredded pork rice noodles

materials: rice noodles, shredded pork, pickled mustard tuber, onion, salt, chicken essence, thick soup treasure and soy sauce.

Steps:

1. Shred pork, wash it, prepare mustard tuber, and cut onion into chopped green onion for later use.

2. Put a spoonful of salt, a spoonful of chicken essence, a few drops of soy sauce and a little chopped green onion in the bowl.

3. Cook the rice flour soaked one night in advance, and put it into a bowl when it is cooked.

4. Put bone soup powder or thick soup treasure into boiling water and mix well to make soup base for later use.

5. Heat the pan and stir-fry the shredded pork and mustard tuber for 1 minute.

6. Add the remaining chopped green onion and two spoonfuls of bone soup to stew the shredded pork and make a topping.

7. Pour the bone soup into the rice noodle bowl and stir it. Don't skip the rice noodle.

8. finally, pour in the topping.