Basic Introduction of Changshan Dried Noodles
In Quzhou, Zhejiang, Changshan Dried Noodles have a flexible and elastic texture. They do not stick to the soup when boiled, and are not easily broken when stir fried. They are paired with various side dishes or soup ingredients for soup boiling or stir frying, making them smooth and flavorful. They are one of the favorite foods of many people
Changshan dried noodles can be divided into dry and wet types, and the ones available in the store for cooking are usually pre boiled wet dried noodles. Changshan dried noodles have a history of nearly a thousand years. As early as the early Northern Song Dynasty, Changshan's dried noodles workshops were quite famous, and some farmers made a living by making dried noodles. Dried noodles are so delicious, the processing procedure is certainly quite complex. Changshan people love to eat dried noodles, which can be used as a staple food for many years. They add some shredded meat, vegetables, sprinkle some chopped green onions, and mix the seasoning with homemade chili oil. From a distance, you can smell a spicy aroma. The soup and stir fried dishes are unique, with a perfect combination of color, aroma, and taste. Whether it's a small stall set up in a roadside shed or a small stir fry shop with a signboard, walking into one at will will will produce noodles that are highly characteristic of Changshan. Even if you usually only eat a small bowl of rice, you can unconsciously consume a full bowl of dried noodles, and then hold the bowl to drink soup with a lingering desire. After taking a sip, you are not satisfied and can't help but want to take another sip until you burpIn short, eating a bowl of crystal clear, soft, smooth, pure tasting, and cost-effective Changshan dried noodles not only satisfies hunger, but also allows you to experience the freshness and tranquility of the countrysideWhat are the product characteristics of Changshan dried noodlesChangshan dried noodles are usually made from rice and undergo multiple steps such as soaking, impurity removal, grinding, pressing, steaming, stripping, and drying before being made. Due to these delicate processes, Changshan dried noodles have a flexible and elastic texture, making them easy to boil and stir fry without sticking to the soup. When clamped on chopsticks, they are both soft and delicate, which greatly increases appetite; Eating makes a sizzling sound in the mouth, both smooth and fluent. Often, it's just a few big bowls of food that you can't bear to put in, and the smooth and continuous taste leaves a lingering aftertasteThe production method of Changshan dried rice
1. Soaking and moistening rice includes processes such as washing (removing impurities), soaking, and moistening rice to remove impurities such as bran, sand, and gravel from the rice. In general, soaking for half an hour and moistening the rice for 1 to 2 hours can loosen the starch granules and achieve good results
２. Grinding and stirring is a mechanical process that grinds rice into powder and mixes the water evenly and appropriately into the granules
３. The layering is also called particle beating, which means that Rice noodles is preliminarily squeezed into loose particles through a flour dryer
４. Steaming materials, allowing them to be heated and matured under the action of steam, improves the squeezing effect
５. Stripping, also known as spinning, is the shaping stage from rice to powder drying
６. Air dry, disperse the dried powder after leaving the machine, lift it up with bamboo and lay it flat before air drying or sun drying. Roll it to a length of about 220 millimeters and package it with special paper
Tasting and eating methods of Changshan dried noodles
There are many types of dried noodles that can be cooked, including dried mushrooms and vegetables, dried shrimp and egg powder, dried shredded meat stir fried noodles, dried eggplant and egg powder, dried fish stir fried noodles, dried crab stir fried noodles, dried green pepper and mushroom stir fried noodles, etc