Production of Nanchang Rice Noodles

The prestigious Nanchang rice noodles are white, tender, not rotten after a long time of bleaching, and not broken after a long time of stir-frying. Nanchang rice noodles have a long history. The main raw material is high-quality late rice, which is made by soaking rice, grinding, filtering, and pulping. It is also convenient and simple to eat. You can cold rice noodles, stir-fry rice noodles, add ginger powder, garlic powder, sesame oil, soy sauce, chopped green onion, pickled vegetables and peanuts. The most important thing is the chili and pepper powder that Nanchang people like. So come to Nanchang, you might as well try this delicious Nanchang rice noodle, it will definitely make you unforgettable! [1] Production process edit 1. Soak the dry rice noodles in warm water, pick up and drain the water for later use. Cut the lean pork and water bamboo shoots into 3 cm long filaments. The water-haired shiitake mushrooms are also shredded. Cut the celery and green garlic into 3 cm long pieces. 2. Put 50 grams of lard in the pot. When it is 60% hot on the high heat, pour in the shredded pork and stir a little. Then add shredded bamboo shoots and shredded mushrooms and stir-fry for about 1 minute, add celery, green garlic, soy sauce, monosodium glutamate and fresh soup and cook for 2 minutes, ready to serve. 3. Wash the pot, put it on the fire and heat it up, add 100 grams of lard, when it is 60% hot, add the rice noodles and stir-fry for 3 minutes, then put the toppings into the rice noodles and mix for about 2 minutes, until Drain the soup and serve.