What is the most representative pasta in your hometown?

Pearl powder and rice noodles

The raw material of fried flour is called rice flour in our local area, also called refined flour, but after I left my hometown, I found that rice flour recognized by most people is different from what I know. The rice noodles in my hometown are very thick, elastic and strong. The rice noodles outside are very thin, inelastic and really tasteless.

At that time, I lost confidence in rice noodles outside and didn't want to eat any more. But once when I was eating rice noodles with my friends, I came across a kind of powder called pearl powder which was very similar to the rice noodles in my hometown. So if you can't understand the rice flour I described, think about pearl powder. The rice noodles in my hometown are similar to those outside.

work material

The initial state of rice noodles is extremely dry, similar to vermicelli, but vermicelli is thin and massive, while rice noodles are thick and long.

Dry rice noodles can only become the raw material of fried rice noodles after treatment. The treatment method is similar to that of vermicelli, and it needs to be boiled in water. However, "water boiling" sounds simple, but the doorway inside is not simple.

First, the difference between cold water and hot water, then the difference of hot water temperature, and finally the difference of soaking time at different temperatures. Due to the limited space, I won't go into details one by one, and just say the most common and best choice.

"Soak in warm water for ten hours" is actually soaking in warm water for one night. There is no scientific basis, just the experience left by our ancestors. Because a long time ago, no matter in the city or in the village, everyone went to bed around eight o'clock, and the shop owner who engaged in fried powder would soak a bucket or a washbasin of powder in warm water before going to bed to make raw materials for fried powder the next day. Because they opened at six o'clock the next morning, they got the data of soaking for ten hours.

Why use warm water? Because rice flour is too thick, it will be too full and easily broken if it is soaked in cold water for too long. Hot water is too fierce, although time is fast, but the toughness in rice noodles is easily melted by it, but it is not impossible to do it well. Only very experienced people can make the most suitable rice noodles with hot water. The requirements are really too high. Only warm water can soak rice noodles without destroying and melting a trace of toughness. In fact, being a man is the same. Too hard is easy to fold, too soft is frustrating, and the combination of rigidity and softness is king.

Besides soaking rice noodles, we also need to cut some thin and even shredded pork, then cut some dried Chili powder and wash some vegetables. There are only two kinds of vegetables, one is love vegetables (dialect) and the other is Liancai (dialect), whose official name is Ipomoea aquatica, but I always think that Liancai and Ipomoea aquatica are different there, but when I think of oranges in the south and oranges in the north, I seem to understand the subtle gap. Another vegetable is bean sprouts.

deep-fry

Stir-frying is actually the easiest step. First, pour a proper amount of raw oil into the pot and heat it with high fire. When there are no bubbles in the oil, pour the shredded pork into the pot and stir fry. After the shredded pork is cooked, pour the dried Chili powder into the pot and turn it over quickly for no more than three seconds. It will be enough to float for a while, and then put the vegetables.

There is one thing to pay attention to when frying vegetables. If it's a pot, it's completely cooked, and then you can bring the dishes to the side of the pot. If it is a round-bottomed pot, just put the rice flour directly after half-cooking, add seasoning after half-cooking, dye a little soy sauce, season with thirteen spices, mix chicken essence and monosodium glutamate, and add appropriate amount of salt.

Actually, the fried rice noodles here are almost finished. We just need to stir-fry the rice noodles and vegetables in the water in the pot. Note that if vegetables and rice noodles are not directly taken out of the water, but put outside to dry, then a small amount of water needs to be added before frying, otherwise it will be easy to fry.

Skilled masters will show off their skills by tossing the pot after putting the seasoning, but the final process is always the same, and then a plate of fried rice is ready.

The difference between Hunan fried rice flour and other fried rice flour is that it is relatively dry, although a lot of oil is also put in, but because our rice flour is relatively thick and the temperature is well controlled, the rice flour absorbs oil perfectly and tastes delicious, and the fried rice flour is round, full and elastic.