How to cook red army powder

From August 1935 to September 1936, the Red Army passed through Xinglong Town, Xiji County, Guyuan City, Ningxia for three times. In Wanghe Village of this town, potatoes are planted in a large area, and the staple food is potatoes. Seeing that ordinary people only eat potatoes by steaming and cooking, Red Army soldiers began to teach ordinary people how to make vermicelli with potatoes. Red Army soldiers first cut potatoes into pieces, then ground them into starch juice with a stone mill, then dripped the starch juice into strips with a colander, boiled them in boiling water, fished them out and dried them, and became vermicelli. This delicious and well-stored vermicelli once became the main source of income for local people. In order to remember the Red Army and today's happy life, the people called the Red Army a teacher of benevolence and righteousness, and called the vermicelli they made by themselves "Red Army Powder".

The production of "Red Army Powder" needs to go through many processes, such as mixing flour, leaking powder, boiling powder, cooling, freezing and drying. It is made of pure potato starch planted by Xiji, and its unique taste is guaranteed by pure manual processes such as charcoal burning and natural air drying.