Powder is a kind of food that is very popular among the general public. Nowadays, there are various kinds of powder, according to the material and shape, there are rice noodles, vermicelli, vermicelli, wide powder, and according to the cuisine made, there are hot and sour powder, snail powder, intestinal powder, etc. Just eat powder, you can even eat a week without repeating!
01 rice noodles and vermicelli / are two completely different categories /
So many kinds of noodles, they are the same type of food? In fact, it is not. We are now common powder, there are two main factions: one is the rice as raw material “rice flour” system, the other is the starch of other crops as raw material “vermicelli” system.
Rice flour
This school of rice flour appeared earlier, as early as 7,000 years ago during the Yangshao culture, people have mastered the technology of pounding rice to remove the husk, and pounding the rice grains into flour. The earliest recorded “flour” in historical texts was in the Western Zhou period, but at that time the “But at that time, the “rice flour” was simply ground and cooked rice, and it was not made into strips of food. rice noodles” we eat now could not be simply assumed to have appeared in the Western Zhou period.
In my opinion, the earliest real rice noodles appeared probably in the period of the two Jin dynasties and the North and South dynasties, and were first described in the book “Food”. The book describes the process of making rice flour in detail. The thin rice flour paste is poured into a bamboo tube with a small hole at the bottom, and then squeezed to make it leak through the hole and take shape, which is basically the same as the method of making rice flour nowadays. Even the eating method is the same as the various kinds of rice noodles nowadays: cooked in animal fat soup and eaten.
Then in the Ming Dynasty, there were two different rice noodle practices: wet rice noodles and dry rice noodles. This was actually the predecessor of the later rice noodles in sour paste and rice noodles in dry paste.
By the end of the Qing Dynasty and the Republic of China, rice noodles were mainly popular in the Yangtze and Pearl River basins, the southeast coast and rice producing areas such as Taiwan and Hainan, and gradually formed different regional flavors in different areas, which are similar to the rice noodles we eat today.
Today there are several common types of rice noodles: sour rice noodles, dry rice noodles, river noodles, intestinal noodles and rice skin. All the other types of rice noodles are made from indica rice, except for the rice skin, which is made from indica glutinous rice.
Vermicelli
Compared to rice noodles, the vermicelli school came much later. Starch, as the name implies, is “powder made by precipitation”, and the original vermicelli were generally made from mung bean starch. Mung beans have been cultivated in China for more than 2,000 years, but the method of extracting starch from mung beans was not recorded until the Northern Wei Dynasty’s “The Essential Art of Qi Min”.
In the Song dynasty, a food called “sotou” was made from mung bean starch and was a high-profile dish used in state banquets for the upper classes. By the Ming and Qing dynasties, vermicelli soup made from starch had gradually become an everyday food in ordinary people’s homes.
And vermicelli, wide noodles these powder, generally using white potato starch or potato starch, thicker lines than vermicelli, white potato starch made of generally more yellowish brown, and potato starch made of more off-white, stronger taste more tough, suitable as a side dish of stew, or cooked cold. The white potatoes and potatoes used to make vermicelli were introduced to China from the Americas in the Ming Dynasty through Southeast Asia, so they are the youngest members of the vermicelli family.
02 Rice noodles and vermicelli / 108 ways to open /
All kinds of vermicelli and noodles are very commonplace homemade snacks everywhere, so there will be a variety of different practices, I list only what I have tried over the years around the country, not necessarily the most authentic or representative, just want to share my feelings with you.
Yunnan Bridge Rice Line
This is one of the most well-known rice noodles in the country, with its rich ingredients and strange production methods, not only tasty but also interesting. The rice noodles are usually made with thick rice noodles, which are then boiled in a hot broth with raw loin, raw chicken, raw fish, pea tips, bean skin, quail eggs and other ingredients. The soup is made by boiling chicken and duck bones (pork thigh bone with marrow) together, and the soup is covered with a thick layer of goose fat, so the surface is not hot and the soup does not look hot, but in fact, the internal soup temperature is over 90℃, and many unknown fat people have burned their tongues because of this!
Liuzhou snail noodles
In recent years, a popular nationwide net red rice noodles, is a famous snack in Liuzhou, Guangxi. The soup of snail noodles is made by boiling snail meat with bone broth and a variety of spices, and good snail noodles are made with pure soup color and no flocculation in the soup. The rice noodles of snail noodles are slightly different from the rice noodles of other places, which are tougher and more refreshing to eat, plus ingredients such as sour bamboo, bean curd, sour beans and peanuts. Among them, sour bamboo shoots can be said to be the soul of snail noodles, smelling slightly smelly, tasting crispy and sour, with chili peppers can completely stimulate the freshness of snail soup.
Jiangxi Rice Noodles
Jiangxi rice noodles appeared earlier, the description of Jiangxi rice noodles appeared in the Southern Song Dynasty: “rice cable silk for nest”, it can be seen that people had already formed the rice noodles into a circle, in the shape of a bird’s nest, in order to It is easy to carry and store. Jiangxi rice noodles can be eaten in a variety of ways, including mixed noodles, soup noodles or fried noodles.
Mianyang Rice Noodles
There are two main types of rice noodles in red soup and clear soup. The toppings of rice noodles in red soup are mostly beef, fatty sausage and pork, while the toppings of rice noodles in clear soup are mostly chicken, bamboo shoots, seaweed, etc. Mianyang rice noodles usually use chicken soup as the soup base, and the rice noodles are put into a bamboo spoon and “bubble” cooked in the soup. The taste of Mianyang rice noodles is softer, and the soup is thick and mellow, so locals usually serve rice noodles for breakfast, which is quick, cheap and filling.
Xiamen Winter Noodles
A famous local dish is duck with winter vermicelli. The soup base is usually made from local duck, and the noodles are cooked in the soup and served with duck meat, or with duck intestines and blood and liver. The soup is also served with duck intestines, duck blood and duck liver. The duck is fresh, sweet and oily, but not greasy.
Huaxi Beef Noodles
A special snack of Guizhou, the soup base is made of beef marrow bones, and the rice noodles are boiled and served in a bowl with ingredients such as stewed beef (local yellow beef is used for the more sophisticated ones) and sour lotus flower white (a local pickled cabbage), and added to the soup. The rice noodles used in Huaxi Beef Noodles are more poppy, tough and tasty, and taste rich and spicy.
Dry Fried Beef River
This dish is a very common staple in Cantonese cuisine, but it is also used as a test of the chef’s skill: the dish must be fried quickly over high heat, otherwise the beef will be too old to chew, and the fried noodles must be evenly mixed with soy sauce color to each noodle, but the noodles must not be pulled to pieces. A good plate of dry fried beef river, the beef is smooth and salty, the river noodles are smooth and strong, and the bean sprouts are crisp and tender.
Teochew rice noodles
Kuey teow looks very similar to river noodles, and the cooking method is also very close, but the ingredients used are different from river noodles. Nowadays, a certain percentage of white potato starch or potato starch is added to river noodles to increase their toughness, while Chaoshan kueh teow is mostly made of pure rice flour. Appearance, kuey teow is thicker than river noodles, so the taste is more full, Chaoshan people called full mouth.
Qinzhen Rice Skin
Qinzhen rice skin originated from Qinzhen, Xi’an, Shaanxi Province, belongs to the northern rice noodle snack, its seasoning is very different from the southern rice noodles, more spicy oil, garlic puree and balsamic vinegar seasoning, Qinzhen rice skin taste more powerful and chewy, taste sour and spicy, and both spicy garlic and chili oil spicy, different from the southern cuisine seasoning “soft” spicy, spicy more “hard “harder” and more refreshing.
Nanjing duck blood vermicelli soup
A famous snack of Nanjing. Duck dishes have been prevalent in Jinling since ancient times, so old duck soup is used as the base soup. The main ingredients are duck blood, duck intestines, duck liver, duck gizzard and vermicelli, and toppings can be put with bean foam and other vegetables. The vermicelli absorbs the aroma of the duck soup and is soft and smooth, while the duck blood is tender, the duck intestine is crispy, the duck liver is soft and the gizzard is tough.
Northeast China Large Pulled Pork
This is a traditional snack in the northeast, usually made of potato starch, but now there are also made of tapioca starch, there are generally two ways of cold and fried shredded meat, cold pulled pork is cut wide strips of vermicelli with shredded cucumber, shredded radish and other vegetables with sesame sauce and other seasonings seasoned cold dishes, eat the cold skin crisp and strong, accompanied by sesame sauce unique slightly bitter in the back of the sweet aroma, friends who like to eat spicy can put some fried If you like spicy food, you can put some fried chili oil, spicy and delicious.
Stir-fried pulled pork is fried with vermicelli and lean meat, when fried vermicelli will absorb the oil of stir-fried meat, so that the vermicelli meat fragrance overflowing, appetizing and delicious.
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