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What is Wugang Rice noodles? Authentic Hunan Wugang Specialty: Wugang Rice noodles? This article is a special article that introduces in detail the specialty of Hunan Wugang Rice noodles. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Rice noodles in Wugang. It takes about 4 minutes to read the full text, mainly including the basic introduction of Rice noodles in Wugang and the nutritional value of Rice noodles in Wugang? What are the characteristics of Wugang Rice noodles? How did the history of Wugang Rice noodles come from? The production method of Wugang Rice noodlesBasic Introduction to Rice noodles in Wugang
Shuinanqiao Rice noodles is a snack with unique flavor in Wugang. It is famous for its uniform thickness, softness, toughness, white and red color, and delicious taste
What is the nutritional value of Wugang Rice noodles
The nutritional value of every 100g of Rice noodles includes 348 kcal of energy, 7.3 g of protein, 1 g of fat, 77.5 g of carbohydrate, 18.7 μ g of folic acid, 0.8 g of dietary fiber, 0.11 mg of thiamine, 0.04 mg of riboflavin, 2.3 mg of niacin, 1.29 mg of vitamin E, 26 mg of calcium, 113 mg of phosphorus, 137 mg of potassium, 1.5 mg of sodium, 49 mg of magnesium, 1.4 mg of iron, 1.54 mg of zinc, 2.71 μ g of selenium, 0.25 mg of copper, and 1.54 mg of manganese
What are the characteristics of Wugang Rice noodles
It is said to be refreshing and has a strong chewiness when placed in the mouth; It's delicious, even a full burp can make it smell fragrant
How did the history of Wugang Rice noodles come aboutThe production method of Wugang Rice noodles
The main raw material of Shuinanqiao Rice noodles is first grade medium rice. Before production, the rice must be soaked several days in advance. After soaking out of the tank, wash and grind into fine rice slurry, filter dry, then add raw and cooked ingredients, stir and press, and turn into vermicelli. After the vermicelli comes out of the press, it flows directly into a boiling water pot to boil, and then is washed and cooled in clean water. The above can only be referred to as semi-finished products. Only with semi-finished products can we truly enter the cooking stage. When cooking, the authentic way is to first pour Rice noodles bowl by bowl with boiling water twice, so that Rice noodles become hot from cold, and then pour hot water with oil once, so that the greasy Rice noodles can penetrate the essence step by step. After the completion of this process, the cooked lard, minced meat, chili sauce, soy sauce, Fermented bean curd, monosodium glutamate, scallions, coriander and other eight kinds of caps called "eight brocades" will be ready fried. They must also be cooked one by one, never mixed
The production method of Wugang Rice noodles
The main raw material of Shuinanqiao Rice noodles is first grade medium rice. Before production, the rice must be soaked several days in advance. After soaking out of the tank, wash and grind into fine rice slurry, filter dry, then add raw and cooked ingredients, stir and press, and turn into vermicelli. After the vermicelli comes out of the press, it flows directly into a boiling water pot to boil, and then is washed and cooled in clean water. The above can only be referred to as semi-finished products. Only with semi-finished products can we truly enter the cooking stage. When cooking, the authentic way is to first pour Rice noodles bowl by bowl with boiling water twice, so that Rice noodles become hot from cold, and then pour hot water with oil once, so that the greasy Rice noodles can penetrate the essence step by step. After the completion of this process, the cooked lard, minced meat, chili sauce, soy sauce, Fermented bean curd, monosodium glutamate, scallions, coriander and other eight kinds of caps called "eight brocades" will be ready fried. They must also be cooked one by one, never mixed