Yangcun Wufen [Jiangxi Longnan Specialty]

What is Yangcun Wufen? Authentic Jiangxi Longnan specialty: Yangcun Wufen

Content summary:Do you want to know what Yangcun Wufen is? This article is a detailed introduction to Yangcun Wufen, a specialty of Longnan, Jiangxi Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yangcun Wufen. The full text takes about 4 minutes to read, mainly including the basic introduction of Yangcun Wufen and its nutritional value? How did the history of Yangcun Wufen come about? The production method of Yangcun black powder, the tasting and eating method of Yangcun black powder, etc

Basic Introduction to Yangcun Wufen

Yangcun Wufen is a local specialty of Longnan County, Ganzhou City, Jiangxi Province

Each 500 grams of sweet potatoes can produce approximately 635 kilocalories of energy, containing 11.5 grams of protein (protein food), 14.5 grams of sugar, 1 gram of fat, 100 milligrams of phosphorus, 90 milligrams of calcium, 2 grams of iron, 0.5 milligrams of carotene, as well as vitamins B1, B2, C, niacin, and linoleic acid (oil food). The content of vitamin B1 and B2 is 6 times and 3 times higher than that of rice, respectively

The origin of Rice noodles is for the convenience of diet. The guests have arrived, washing and cooking rice is too slow; Rice noodles are cooked, easy to cook and easy to carry when going out. In the past, Rice noodles were considered as "high-grade food". Only festive banquet guests and special festivals would entertain guests with "Fried rice noodles". According to records, the origin of the food "Rice noodles" is that when the Chinese moved south to Fujian, Zhejiang and Jiangxi, they still ate rice noodles, that is, today's Rice noodles. Therefore, according to historical data, it is believed that the northerners are accustomed to eating noodles, and when they came to the south to make noodles with rice, it is the origin of today's Rice noodles. After being packed, let it precipitate. The white sweet potato starch is precipitated. First, use proper amount of water to adjust the starch into a starch skimming solution that can be just made into flour. This requires a certain technical content. Then put a large tin pot in a large iron pot. First, level the pot and heat it up. Once the heat reaches a certain level, large sheets of powdered skin can be steamed out. Then place the large sheet of vermicelli on a bamboo rack and let it cool dry to a certain extent, and then add the large sheet into small pieces of vermicelli and finished products

Tasting and eating methods of Yangcun black vermicelli

Soak in cold water for 15 minutes, and it can be paired with chicken, duck stir fried black vermicelli, shredded meat soup, black vermicelli pot, etc. The taste is delicious, smooth and tender