Wenzhou vermicelli

There are many kinds of dry powder, the common ones are dried sweet potato powder and dried rice flour. In Wenzhou, the dried vermicelli made in different counties and districts is different, for example, the dried vermicelli made in Gaolou and Wencheng are generally thinner, while the dried vermicelli made in Ruian Lake Ridge is thicker. Because of the different ingredients and shapes used, the cooking methods of dry powder are different.

Growing up, my favorite food was dried noodles on the lake ridge. The cooking method of dry vermicelli with lake ridge is very simple, just add cold water to the pot to boil, and then put it into dry vermicelli to cook. I was not so particular about eating vermicelli when I was a child. After the dry powder strips were cooked, I fished them out, added some boiling water, poured some soy sauce, and didn't even have to put onions. I stirred it and it tasted better than anything.

Hu Ling's fans are very famous in Wenzhou. Many relatives in my hometown made noodles to make a living in Anhui, Fujian and other places when they were young. If one day you come to Huling town in Ryan and see some old people who have no fingers or a whole palm, then they are probably disabled by dry powder.

The dry powder in Wencheng area is thin and thick. Thin is the shape, thick is the taste. This dry powder is not suitable for boiling in water. Suitable for steaming, add chopped green onion and stir fry. After cooking, the softness of the dry powder basically broke into pieces. When I was in junior high school, I liked to eat this dry powder for breakfast, with seaweed soup on it and oil in my mouth.

In my memory, that is, the first time I saw boiled sweet potato powder dry, my mouth watered. It was in the first and second grades of primary school. On the way home from school, I saw someone eating brown dry powder by the roadside. I don't know if I'm hungry or like the color of dry powder. When I got home, I described to my mother that I wanted to eat this dry powder. At that time, I had some difficulty in describing Brown. My mother also bought a bowl full of dried sweet potato powder by guess. I only took a few bites, and the dried sweet potato powder has a taste I can't describe.

Later, every Chinese New Year holiday, sweet potato powder became a necessary staple food for my mother to entertain guests. Dry fried sweet potato powder is mom's specialty. The process and ingredients are complex, and the production process is time-consuming and laborious. Shrimp, mushrooms, minced beef and onions are all standard. After the lard is heated, stir-fry the seasoning until it is 80% mature, and then pour in the softened sweet potato powder. Because the sweet potato powder is dry, tough and twisted, it is extremely difficult to taste, and it needs to be continuously stirred and separated. It takes about half an hour for a large plate of shrimp, beef and sweet potato powder that no one has cooked. Every time I fry, my mother always sweats, but she always smiles.