From an old flower
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Longevity rice noodles are not as famous as rice noodles in Guizhou and Guangzhou, not as famous as mutton powder in Guizhou, and not as well as rice noodles in Guangzhou, but they are the most authentic longevity powder in Chongqing. They are as white as jade, refreshing and soft and delicate.
Longevity rice noodles have a long history
According to legend, longevity noodles were brought by a soldier named Zhang Tonggan when Liu Bei entered Sichuan at the end of the Eastern Han Dynasty. Since then, rice noodles have taken root in the local area and become a favorite specialty food.
By the end of the Qing Dynasty, rice noodles were regarded as auspicious things, and the round appearance when steamed symbolized reunion and happiness. Every winter in the lunar calendar, every household in Changshou should steam rice noodles. Rice noodles, like dumplings, have become an indispensable tip of the tongue for longevity people to eat and entertain guests.
In longevity, rice noodles have become the favorite of every household. Eating noodles in Chongqing is a daily life for longevity to eat rice noodles. Chongqing people eat noodles in the morning, so people who live long eat rice noodles in the morning, and even many people who live long will come home with a bowl of rice noodles as the first thing.
There are few longevity rice noodles in many manuscripts that take stock of the special foods of various districts and counties in Chongqing. Maybe this powder is too daily to be ignored.
Process interlock
In fact, longevity noodles are soaked in two-thirds and one-third of water, ground into pulp, evaporated layer by layer, folded after drying, shredded and cooked with boiling water. Rice noodles are easy to make. If you put them in boiling water, they can be cooked in less than a minute. Don't cook them for too long, or they will break if you pinch them gently. Rice noodles that are not chewed are tasteless.
Don't think it's easy to make rice noodles. You can learn a lot if you want to make delicious rice noodles. First of all, we should pay great attention to the selection of materials, and we must choose high-quality old rice, otherwise the steamed rice noodles are not strong enough and easy to break, and the appearance of the cooked rice noodles is also very poor.
Secondly, we must master the steaming time. If it takes too long, it will be easy to paste, and if it takes too short, it will be half cooked. Good rice noodles, fragrant and smooth, can be described as "long and continuous, soft but not rotten."
Some rice noodles eaten by oneself will not be cut into flat strips like those sold on the street. It is very convenient to directly cut the steamed rice noodles into "blocks" and soak them in water. When you want to eat, you can take it out, slice it layer by layer, and put it in a pot to make short silk. In Changshou, Gran Town and Xincheng are the most famous rice noodles.
Changshou Daily | Rice noodle taste
In Changshou noodle restaurant, the most frequently heard words are: "Boss, a bowl of small powder!" " "
Flour here refers to rice flour, also called "plain flour". There are only vegetables and rice noodles in it. Distinguish soup from red soup. Either way, it's a taste that people who live a long life like.
Generally speaking, red soup rice noodles are made by adding red pepper, cutting mustard tuber, grinding peanuts, adding monosodium glutamate, chopped green onion, garlic paste, pepper and soybean, while clear soup is made without red pepper. of course，