Quzhou vermicelli is a traditional famous food in Quzhou, Zhejiang Province. It is characterized by soft and waxy taste, smooth entrance and delicious taste, and is known as "a must in Quzhou". So how can we make delicious Quzhou dry powder? Here are some common cooking methods.

The first method is to fry Quzhou dry powder. Boil dried vermicelli with water and take it out for later use. Add oil to the pan, heat it to 60% to 70%, add minced garlic and Jiang Mo and stir fry. Then add diced bacon, fresh mushrooms and vegetables, stir fry a little, add dry powder, pour in a little soy sauce and salt, stir fry a little, and then serve. It's delicious.

The second method is to make soup and dried Quzhou powder. Wash the dry powder with water, blanch it and take it out. Add hot water to the pot, add big ribs and ginger slices, add a small amount of cooking wine to boil, then turn to low heat, add ingredients such as rock sugar, bird's nest and fungus, cook for 1-2 hours, then add dried vermicelli and season with salt. The fragrant soup head and soft dried vermicelli complement each other in taste.

The third method is to dry Quzhou powder with cold sauce. After the dry powder is softened with boiling water, drain the water and put it into a bowl. Then mix chopped green onion, coriander, millet pepper, soy sauce, vinegar, peanut butter and other condiments, pour them on the dried vermicelli, and stir gently to serve. This way of eating is cool and delicious, which is very suitable for eating in summer.

In a word, different cooking methods can make Quzhou dry powder with different tastes and mouthfeel. Whether you like cooking, cooking or cold salad, as long as you master the heat and ingredients, you can make delicious Quzhou specialties.