The vermicelli is made of rice, which is usually yellow rice in winter. It is carefully processed into white rice. Before grinding, it must be ground twice: the first coarse grinding and the second fine grinding, and three thousandths of edible alum water is added appropriately. In this way, the vermicelli becomes soft, tough and smooth with a thorough leucorrhea.

This steamer is made of bamboo. There are two kinds of steamer: square steamer and round steamer. Square steamer is used to make vermicelli. Firewood gun powder is made with a round steamer, which should be heated evenly and tightly.

When steaming vermicelli, first boil the water in the steamer, and then spread a soaked white steaming cloth on the steamer. Steamed cloth should be flat and close to the steamer, and edible oil should be brushed to prevent the cloth from sticking to the steamer. The pulp should be even and thin, and the heat should be fierce, especially to master the heat.

After steaming, take out the vermicelli, peel it, let it dissipate heat, fold it, cut it into wide strips, and roll up the firewood powder for later use.

2 rice noodle skin edible

1 fish powder, with peanut oil, oyster sauce, soy sauce and raw onion and garlic cold salad.

2 rice rolls, fried raw onion and bean curd as stuffing, wrapped and steamed,

Deep-fry the powder, wrap the stuffing, and deep-fry until golden brown.

Stir-fried powder, fried with beef and raw onions, is called fried beef river, and fried vegetarian powder is called Zhaihe.

5 soup powder, soaked in boiling water, served with lettuce or beef brisket and sliced meat.

3 Yuexi vermicelli

In Xinyi City in the west of Guangdong Province, among many native products, "dog mouth" vermicelli and "firewood cannon powder" are quite famous, and they are called "the best in powder". Some foreign guests who have eaten these two kinds of vermicelli in Xinyi are full of praise and can be called fine products.

"Habitual Mouth" was originally named "Kamikou", which is a place name, separated from Zhoucun of Dong Chi Brigade by a river. Speaking of eating habits, according to the introduction of the elderly in the village, "People have been making flour since the creation of Pangu, and eating habits were only opened in the era of the Kuomintang government. In the past, the traffic around Dong Chi was very inconvenient. Porters who go to markets such as Xinyi and Luoding in Guangxi like to rest, eat vegetables and eat powder in this place. At first, people called it "eating turtle mouth" powder, but later they thought that "eating turtle mouth" implied that the diners were turtles, which was not pleasant to hear, so some people changed it to "eating habit mouth", meaning "eating habit mouth again", which was popular and smooth. This is how the name of "Eating Habits Mouth" powder came from. "

"Habitual mouth" is actually a kind of rice flour, similar to Shahe powder and Bula sausage in Guangzhou. The "habitual mouth" of the Deng family thinks it is authentic, and there are four kinds: vegetarian powder (fish powder), rice rolls, fried powder and fried powder.

Authentic eating habits pay attention to the words "tough, soft and smooth", which tastes thin and cool. The workmanship is also exquisite. Rice is selected from yellow rice (some people say it is red Gu Mi) with extremely low yield in Dong Chi. Generally, the yield per mu is only 300 Jin, but the price is expensive. Now it is 1.8 yuan/kg. The production process is: soaking rice first, then grinding rice, beating, mixing pulp, blowing powder, steaming and cutting into sections, adding peanut oil, oyster sauce, soy sauce, raw onion and garlic, and if rice rolls is made, adding fat sausage, pork belly and lean meat. Steamed powder pays the most attention to the heat, usually about two minutes. If it is too ripe, it will stick together; if it is not ripe, it will be too hard. Generally speaking, surface foaming is ok. A catty of rice can only make 4 pieces of flour.