Guangdong restaurants stir-fry rice noodles, mainly using Hsinchu rice noodles.

introduction of hsinchu rice flour:

hsinchu rice flour can be divided into two types: gouache and cooking flour. Among them, coarse rice flour, which is called gouache and short in shape, is the prototype of rice flour. The most common way is to cook it with meat to make rice noodle soup. Pressed into filaments, steamed in a steamer, and then air-dried to facilitate storage.

The northeast monsoon blows in Hsinchu area from October to December after the rice harvest season. Because of the low rainfall and strong wind, it is suitable for drying rice noodles, and it is also the season with the best quality.

The common way of cooking rice flour is to cook it into a dish similar to noodle soup (such as Gongwan rice noodle soup), and stir-fry rice flour cooked first and then poured with soy sauce and gravy is also a common desktop dish.

The main producing area of Hsinchu rice flour is the most famous one in Da 'nanshi area, and it is also the earliest origin of Hsinchu rice flour. Before 196s, this area was densely covered with paddy fields and was rich in rice, so it became an important town for producing rice noodles. Because of this reason, Da Nan Shi is often called "Rice Noodle Liao".

hsinchu rice noodles are especially suitable for making fried rice noodles. The rice noodles need not be boiled, so long as they are soaked in water for a while, they can be directly fried.

Extended information:

Guangdong fried rice noodles:

Preparation materials: 2 pieces of rice noodles, 1 egg, a small piece of ham, an appropriate amount of water spinach, 4 red peppers, an appropriate amount of shallots, 2 garlic, a small piece of ginger, an appropriate amount of oil, soy sauce and salt

. If you have carrots at home, you can put some

2. Soak the rice noodles in boiling hot water for 5-1 minutes until the rice noodles soften and disperse, and then treat them with cold water

3. Cut all the materials

4. Boil the hot oil in the pot, fry the eggs until golden, and then remove them

5. Use the remaining oil from the fried eggs, and add ginger, garlic, pepper and scallion.