Jiangxi is a land of plenty of rice, so there are many foods made of rice. Among them, rice flour is the daily staple food of ordinary people, and fried flour is a kind of food for Jiangxi people, which is called rice flour in the south and rice flour in Jiangxi. The shape is round and white, and it is made of rice slurry) and cooked, then fished out (it can be dried for several hours after fished out, and the length of drying and standing will affect the hardness and taste of fried powder), then put the powder in an oil pan and stir-fry it with open fire, and add ingredients such as soy sauce, Chili powder and vegetables, which have the mellow smell of rice and the fried taste of stir-fried. This is a unique diet, convenient and easy to make, and can be used for dinner. The same kind is fried noodles. Among them, Jiangxi Nanchang fried powder is the most famous. Nanchang rice noodle, which enjoys a long reputation, has the characteristics of white, tender, long-lasting bleaching and long-lasting frying. Nanchang rice noodles have a long history, and the main raw material is high-quality late rice. It has to go through many processes, such as soaking rice, grinding pulp, filtering, and collecting pulp. It is also convenient and simple to eat. You can mix rice noodles with cold and stir-fry rice noodles, and add ginger foam, garlic foam, sesame oil, soy sauce, lard, chopped green onion, pickles foam, and most importantly, peppers and peppers that Nanchang people like. That's really tender meat, tough powder and delicious. So come to Nanchang and try the delicious Nanchang rice noodles, which will make you memorable. In order to meet the growing taste demand of diners, Nanchang fried powder has derived many varieties. Such as pork, beef, sausage, egg, bean sprouts, three fresh ingredients, and day lily ... Ordinary ingredients: Chinese cabbage, shredded pork and shredded mushrooms. Below, a little, a little harder. Remove, rinse with cold water, and drain. First, stir-fry shredded pork in a big fire, cook it, add Chinese cabbage, change color, add mushrooms, stir-fry for a few times, add noodles (powder) and stir-fry for a few times, mix well, change to medium fire, add salt, pepper and a little monosodium glutamate, change to low fire, stir-fry with a spatula in one hand, shake the noodles loosely with chopsticks in the other, and mix the noodles and seasoning as well as possible, so that the Chinese cabbage cannot be yellow. Remarks: 1 Add some good vinegar when eating fried noodles. 2 Sliced tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well. Stir-fried powder of shrimp and pork: raw material formula: 5g of rice flour, 2g of lean pork, 4g of fresh shrimp, 25g of leek, 3g of cucumber, 5g of onion, 2g of sugar, 4g of soy sauce, 1g of monosodium glutamate and 15g of peanut oil. Production method: Shred lean pork, peeled cucumber and shredded leek. Put the wok on a high fire, pour 15 ml of clear water, cook the broken shrimp shells for 5 minutes, filter off the shell residue and keep the shrimp soup. After cleaning and heating the pot, add peanut oil, white sugar and stir with an iron spoon until the sugar dissolves and bubbles, then add soy sauce and shrimp soup and stir well. Put the wok on a high fire, add peanut oil to heat it up, stir-fry the onion for a few times, then add lean meat, shrimp meat and cucumber, stir-fry until the cucumber is soft, and pour in the shrimp soup. Then put the rice noodles into the pot and boil them, turn them over, and add monosodium glutamate and leek when they are cooked and evenly drained. When taking out the pot, first pick up the rice flour and put it on a plate, then stir-fry the ingredients slightly, and cover it and spread it on the rice flour. Product features: the rice flour is loose and flexible, with bright color. Fried rice noodles with shredded pork with mushrooms: Ingredients: 3 pieces of mushrooms, chives (cut into 2 pieces), 1/4 cup of minced meat, and 1 packet of instant rice noodles. Seasoning: half a teaspoon of salt, 4 teaspoons of soy sauce and 4 teaspoons of oil. Practice: 1. Soak mushrooms overnight, drain and cut into strips. Rice noodles fly and drain. 2. Stir-fry minced meat, chives and mushrooms until 8% cooked, and set aside. 3. Heat wok, add oil, pour in rice flour and stir-fry slightly, add minced meat and other ingredients, and add seasoning to stir well. When eating, put it in the microwave oven and heat it for 4 minutes on medium heat. Remarks: 1. You can buy ordinary instant rice noodles without pre-soaking, thus saving processing time. 2. When heating in the microwave oven, cover the lunch box with a wet kitchen paper towel to keep the temperature of the food. Edit this paragraph. Nanchang powder can be used as a snack or a staple food. It's very cheap, as long as it's a May Day bowl. A few years ago, it was sold for a dollar a bowl. In Nanchang's major universities, there are mixed powders for sale in all hutongs and lanes. Almost all Nanchang people or people who come to Nanchang will eat mixed powder. Mixing rice flour should be regarded as a kind of cold food. It is to cook rice flour in boiled water (without any seasoning), then scoop it up, rinse it with cold water, and cool it for storage. Before eating, put the rice flour in a net spoon and scald it in boiling water for half a minute, then scoop it up and pour it into a bowl. Add vinegar, soy sauce, Chili oil, chopped green onion, raw coriander, cooked peanut kernel and other condiments respectively, and serve after stirring. Where rice noodles are sold, various condiments are usually prepared for you to add according to your own preferences, which is very convenient. Even if you come to Nanchang, you may not be able to eat Nanchang fried powder. You can just walk into a foreign snack and sell it. You can go to "Toad Gai" (Nanchang dialect of Toad Street). In addition, there are many kinds of fried noodles in Nanchang, and meat, bean sprouts and vegetables will be added to the fried noodles.