Kaiyuan small roll powder [Yunnan Kaiyuan specialty]

What is Kaiyuan small roll powder? Authentic Yunnan Kaiyuan specialty: Kaiyuan small roll powder

Content summary:Do you want to know what Kaiyuan small roll powder is? This article is a detailed introduction toYunnan Kaiyuan specialty - Kaiyuan Xiaojuan Fen. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Kaiyuan Xiaojuan Fen. The full text takes about 5 minutes to read, mainly including the basic introduction of Kaiyuan Xiaojuan Fen and its nutritional value? What are the product features of Kaiyuan small roll powder? How did the history of Kaiyuan Xiaojuan Fan come about? The production method of Kaiyuan small roll powder, etc

Introduction to Kaiyuan Xiaojuan Fen

Kaiyuan Xiaojuan Fen is a unique snack in Kaiyuan City, Yunnan Province. It is made of Rice noodles steamed with rice paste, wrapped with stuffing, and fried to make a better taste. Diners sit around the stall, hearing and witnessing the cooking operations, dipping in salt and pepper, enjoying the delicious and tender taste

What is the nutritional value of Kaiyuan small roll powder

It is rich in starch, trace elements, vitamins, etc

The filling and seasoning of small roll noodles are essential for obtaining delicious food. There are a variety of fillings. Common fillings include celery meat, pickled Chinese cabbage meat, turnip meat, fragrant mushroom horn meat and Chinese onion meat. It is worth mentioning that Chinese onion is a kind of local pickle, which only exists in Kaiyuan

There are more than ten or twenty bottles and jars in the place where Xiaojuan Fen is used to prepare dipping water. There are four or five types of chili peppers, including dried chili peppers, chili oil, millet chili peppers, pickled chili peppers, chili sauce, etc. There are also ginger soup, garlic soup, braised rot, peanuts, scallions, coriander, Houttuynia cordata (also known as folded ear roots or green vegetables), vinegar, soy sauce, sesame oil, garlic oil, white sugar, salt, and so on. Most diners like to choose to prepare their own meals. On the one hand, they can customize according to their own taste preferences. On the other hand, during the preparation process, the bottles and cans are tinkling, which can be said to have a comprehensive visual, gustatory, and auditory experience. This is also a great pleasure for eating small roll noodles

How did the history of Kaiyuan Xiaojuan fans come about

Kaiyuan is located in southern Yunnan. It used to be the hub of the Yunnan Vietnam Railway. In history, many Vietnamese people came to China along the railway to make a living. They also spread the production methods of some Vietnamese Dim sum to southern Yunnan. Kaiyuan Xiaojuan Fen is a Vietnamese snack that has been gradually shaped into its current form through the reform and innovation of generations of food and beverage operators in Kaiyuan

Method for making Kaiyuan small roll powder

Main ingredient: 200 grams of high-quality white rice

Seasoning: 5 grams of refined salt, 2 grams of Sichuan pepper noodles, 3 grams of monosodium glutamate, and 150 grams of peanut oil

Production method:

(1) Pick up the sand particles from the rice, wash it, soak it in water for 30 minutes, and grind it into a paste. Cut the pickled vegetables finely. Mix eggs, starch, and salt to make a thin paste

(2) Heat up the pot, add minced meat and stir fry to remove oil, then add pickled vegetables, 2 grams of salt, and monosodium glutamate. Mix well and let it taste. When cooked, add it to a bowl to make the filling. Mix Sichuan pepper noodles and 3 grams of salt and stir fry to make salt and pepper

(3) Use a round bucket with no bottom at both ends, fasten one end with a fine sieve, and leave a finger thick air hole on the side; Place the other end in a boiling water pot, scoop a spoonful of rice slurry onto a sieve, scrape it flat, cover it, steam it halfway, take it out and place it in a pan coated with cooking oil, add meat filling, roll it into a tube, and divide everything into two sections

(4) Heat the wok over medium heat, add oil until it reaches 50% oil temperature, hang the roll powder on top of the egg batter, fry in the oil until slightly yellow, serve on a plate, and dip in salt and pepper