Original er Zhu chi huo institute
Powder is a kind of food that people like very much. Nowadays, there are many kinds of powder, including rice flour, vermicelli, vermicelli and wide powder according to the materials and shapes, and hot and sour powder, snail powder and rice rolls according to the prepared food. If you just eat powder, you can eat it for a week without repeating it!
Beef rice noodles zutuchong creativity
01
Rice noodles and vermicelli
/are two completely different categories/
So many kinds of flour, are they all the same kind of food? Actually, it is not. There are two main factions of common flour: one is "rice flour" with rice as raw material, and the other is "vermicelli" with starch from other crops as raw material.
Rice flour
The school of rice flour appeared earlier. As early as 7000 years ago in Yangshao culture period, people had mastered the technology of shelling rice chaff and mashing rice grains into powder. The earliest record of "rice flour" in historical records was in the Western Zhou Dynasty, but at that time, "rice flour" was simply ground and cooked, and it was not made into strip food, so it cannot be simply considered that the "rice flour" we are eating now appeared in the Western Zhou Dynasty.
The creativity of rice flour and worm grinding into powder
In my opinion, the earliest appearance of real rice noodles may be in the Jin and Southern and Northern Dynasties, and it was first seen in the book Food Times. The book describes in detail the process of making rice noodles. Pour the thin rice flour paste into a bamboo tube with a small hole at the bottom, and squeeze it through the hole to form, which is basically consistent with the current method of making rice flour. Even the eating method is the same as all kinds of rice noodles now: it is cooked with animal fat soup and eaten.
Tu Miao tu chong creativity
Then in the Ming Dynasty, there were two different rice noodle practices: wet rice noodle and dry rice noodle. This is actually the predecessor of the later sour rice flour and dry rice flour.
By the end of the Qing Dynasty and the Republic of China, rice noodles were mainly popular in the Yangtze River, Pearl River valley, southeast coast and rice producing areas such as Taiwan Province and Hainan, and gradually formed different regional flavors in different regions, which was almost the same as the rice noodles we eat today.
Nowadays, the common rice noodles are as follows: sour rice noodles, dried rice noodles, river rice noodles, rice rolls and rice skin. Except for the raw material of rice skin, which pays attention to the use of indica and glutinous rice, several other rice noodles are made of indica rice.
Rice noodles, worms, creativity
fans
Compared with rice noodles, the fans appeared much later. Starch, as the name implies, is "precipitated powder", and the original vermicelli was generally made of mung bean starch. China has a history of mung bean cultivation for more than 2000 years, but it was not until Qi Min Yao Shu in the Northern Wei Dynasty that the method of extracting starch from mung beans was recorded.
In the Song Dynasty, a kind of food named "Suofen" appeared, which was made of mung bean starch and was also a high-standard dish used in state banquets for the upper class to eat. By the Ming and Qing Dynasties, vermicelli soup made of starch had gradually become a daily food for ordinary people.
Creativity of vermicelli and worm in soup
As for vermicelli and wide vermicelli, sweet potato starch or potato starch are generally used, and the lines are thicker than vermicelli. The sweet potato starch is generally yellowish brown, while the potato starch is mostly grayish white, which has stronger taste and more toughness. It is suitable as a side dish of stews or a cold dish after cooking. Sweet potatoes and potatoes made of vermicelli were introduced to China from America through Southeast Asia in the Ming Dynasty, so they are the youngest members of the vermicelli family.
Creativity of vermicelli, vermicelli and vermicelli
In modern times, with the rapid development of science and technology, material life has also been greatly enriched. Therefore, all kinds of powders have been greatly enriched, both in raw materials and in processing and cooking methods, and gradually developed all kinds of powders we eat now.
02
Rice noodles and vermicelli
/108 opening modes/
All kinds of vermicelli and thread are very common snacks in all places, so there will be different ways to do it. I just list what I have tasted all over the country for many years, not necessarily the most authentic or representative, just want to share my feelings with you.
Yunnan crossing the bridge noodles
This is one of the most famous rice noodles in China. It is rich in materials and has a strange method of making, which is not only delicious but also interesting. Generally, thick rice noodles are used for crossing the bridge, and then the rice noodles, raw tenderloin, raw chicken, sashimi, pea tip, bean skin, quail eggs and other accessories are put into hot broth to be cooked and eaten. Broth is made of chicken and duck and tube bones (pig thigh bones with bone marrow). The surface of the soup is covered with a thick layer of goose oil, and the surface does not emit hot air. It seems that the soup is not hot. In fact, the temperature of the internal soup is above 90℃, so many fat friends who don’t understand it burn their tongues.
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Crossing the Bridge Noodles Mituchong Creativity
Liuzhou spiral lions powder
In recent years, a kind of online celebrity rice noodle, which is popular all over the country, is a famous snack in Liuzhou, Guangxi. The soup of snail powder is made of snail meat and bone soup with various spices. The best snail powder pays attention to the pure color of the soup, and there can be no floating flocs in the soup. The rice noodles with snail powder are slightly different from those in other places, which are more tenacious and more refreshing to eat, plus sour bamboo shoots, yuba, sour beans, peanuts and other ingredients. Among them, sour bamboo shoots can be said to be the soul of snail powder, which smells slightly smelly, tastes sour, crisp and delicious, and can fully stimulate the umami taste of snail soup with Chili.
Spiral lions powder, tookworm creativity
Jiangxi rice noodle
Jiangxi rice noodles appeared earlier, and the description of Jiangxi rice noodles appeared in the Southern Song Dynasty: "Rice cables are used as nests". It can be seen that rice noodles were coiled in a bird’s nest shape at that time to facilitate carrying and storage. Jiangxi rice noodles can be eaten in a variety of ways, including mixed powder, soup powder or fried powder.
Jiangxi Banfen Tuchong Creativity
Mianyang rice noodle
Dividend-sharing soup and clear soup are the main two categories. Red soup rice noodles are topped with beef, pork and pork, while clear soup rice noodles are topped with chicken, bamboo shoots and kelp. Mianyang rice noodles usually use chicken soup as the soup base, and put the rice noodles in a bamboo colander and put them in the soup to "cook". Mianyang rice noodles taste softer, and the soup head is fragrant and mellow. Locals generally take rice noodles as breakfast, which is fast, cheap and full.
Mianyang rice noodles are photographed and photographed.
Xiamen dongfen
The famous local practice is winter pink duck. In general, local muscovy ducks are selected to cook the soup base, and the winter flour is cooked in the soup, and the duck meat is served, and duck intestines and duck liver are also added to the soup. Winter pink duck is delicious and sweet, oily but not greasy.
Sour radish, old duck vermicelli soup and bean fruit food network netizen Chen Chen Ke Xin Ma
Huaxi beef noodles
Guizhou’s special snacks are boiled with beef bones with many bone marrow. After the rice noodles are cooked, they are put into a bowl together with stewed beef (choose local yellow beef), sour lotus white (a local pickled cabbage) and other ingredients. Add soup to eat. The rice flour used in Huaxi beef powder is more elastic and tough, and tastes fragrant and spicy.
Huaxi beef noodles tuanchong creativity
Stir-Fried Rice Noodles with Beef
This dish is regarded as a very common staple food in Cantonese cuisine, and it is also regarded as a dish to test the chef’s skill: the fried dish must be fried quickly, otherwise the beef will be too old to chew, and the soy sauce color should be evenly mixed on each river powder when frying, but the river powder should not be smashed. A good plate of dry fried beef river, the beef is tender and salty, the rice noodles are smooth and strong, and the bean sprouts are fragrant and crisp.
Stir-fried Niuhe Tuchong creativity
Chaoshan kway teow
The kway teow looks very similar to the rice noodles, and the cooking method is also very close, but the raw materials used are different from the rice noodles. At present, in order to increase toughness, a certain proportion of sweet potato starch or potato starch will be added to river flour, and Chaoshan kway teow is mostly made of pure rice flour. In appearance, the kway teow is thicker than the rice noodles, so it tastes fuller, and Chaoshan people call it full mouth.
Stir-fried kway teow with the idea of worm.
Qin Zhen rice skin
Qin Zhen rice skin originated in Qin Zhen, Xi ‘an, Shaanxi Province, and belongs to the rice noodle snacks in the north. Its seasoning is very different from that in the south, and there are many spices such as oil-pungent seed oil, garlic paste and balsamic vinegar. Qin Zhen rice skin tastes more chewy and sour, and it has both the spicy taste of garlic and the spicy taste of Chili oil. It is different from the "soft" spicy taste of southern cuisine, and it is more "hard" and more refreshing.
Rice skin, worm and creativity
Nanjing duck blood vermicelli soup
A famous snack in Nanjing. Duck dishes have been popular in Jinling since ancient times, so old duck soup is used as the base soup, with duck blood, duck intestines, duck liver, duck gizzards and vermicelli as the main ingredients, and bean curd and other vegetables as the ingredients. The vermicelli absorbs the fragrance of the old duck soup, which is mellow, soft and smooth. The duck blood is tender, the duck intestines are crisp, the duck liver is soft, the duck gizzard is tough, and it is delicious.
Duck blood vermicelli soup and its originality
Northeast big lapi
This is a traditional snack in Northeast China, usually made of potato starch, and now it is also made of cassava starch. Generally, there are two ways: cold dressing and fried pork. Cold dressing is a cold dish seasoned with shredded cucumber, shredded radish and other vegetables with sesame sauce. Eating cold noodles is refreshing and delicious, accompanied by the unique bitterness of sesame sauce. Friends who like spicy food can add some fried Chili oil, which is spicy and delicious.
Northeast Dalapi Tuchong Creativity
Stir-fried shredded pork is fried with vermicelli and shredded lean meat. When fried, the vermicelli will absorb the oil of stir-fried shredded pork, making the vermicelli fragrant and appetizing.
Stir-fried shredded pork, skin-peeling and worm-eating creativity
Original title: "Rice noodles, vermicelli, vermicelli, is it the same thing? 》
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