Dongyang dried noodles [Zhejiang Dongyang specialty]

What is Dongyang dried noodles? Authentic Zhejiang Dongyang specialty: Dongyang dried noodles

Content summary:Do you want to know what Dongyang dried noodles are? This article is a detailed introduction toZhejiang Dongyang specialty - Dongyang dried noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dongyang dried noodles. The full text takes about 4 minutes to read, mainly including the basic introduction of Dongyang dried noodles and their nutritional value? What are the characteristics of Dongyang dried noodles? The production method of Dongyang dried noodles, etc

Basic Introduction to Dongyang Dried Noodles

Dongyang Dried Noodles is a traditional Han ethnic famous product in Dongyang, Zhejiang Province. Made from soft textured rice as raw material, through processes such as water immersion, grinding, cake blending, steaming, pounding, silk making, steaming, washing, and sun drying. Dongyang dried noodles are said to have originated in the Ming Dynasty. The main production areas are Xiaxitan, Dongshantou, ShangLinkou, Hengjin, Qiantian, Huangshanzhuang, Xishanjiao, Yangxi and other places in Dongyang

3. The main nutritional components of dried powder include protein, fat, carbohydrates, etc<4. Dried powder is easy to digest and absorb, and has the effects of improving anemia, enhancing immunity, and balancing nutrient absorption

What are the product characteristics of Dongyang dried noodles

Method of making Dongyang dried noodles

Stir fried dried noodles

Main ingredients: dried noodles, a large amount of shredded cabbage (or other green vegetables), mushrooms, shredded meat, shredded ginger, minced garlic

(1) Cut the dried noodles in the middle and soak them in warm water for 2-3 minutes

(2) Add oil (preferably cooked lard) to a hot pot. After the oil is hot, stir fry ginger shreds and minced garlic in oil until fragrant. Add shredded meat and stir fry. You can add some cooking wine and soy sauce appropriately. Then add the cut vegetables and mushrooms, stir fry slightly, add a small amount of salt, and then remove the dried powder from the water and place it on top of the vegetables. Add some water and cover over low heat to simmer for a while

(3) When the soup in the pot is still wet, open the lid and add a small amount of salt and chicken essence, stir fry quickly. If the powder is dry and sticky, you can use chopsticks and a spatula to stir fry together. Be careful not to stick to the pot, and do not leave any soup. Fry the soup until dry. Get out of the pot

(4) According to personal taste, you can also make seaweed egg soup or tomato egg soup to eat together