Enping Se Fen [Guangdong Enping Specialty]

What is Enpingse powder? Authentic Guangdong Enping Specialty: Enping Laifen

Content Summary:Do you want to know what Enping Laifen is? This article is a detailed introduction to the special product of Enping, Guangdong Province - Enping Seifen. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Enping Seifen. The full text takes about 5 minutes to read, mainly including the basic introduction of Enping Seifen and its nutritional value? What are the product features of Enpingse powder? How does the history of Enpingse noodles come about? The production method of Enping Se powder, etc

Introduction to Enping Seifen

During the Mid Autumn Festival, Seifen is the staple food in the northern region of Enping County.. Seifen is easy to eat but difficult to make. From material selection to production, the process is quite complex and requires the manpower of several households to produce. Select high-quality October rice for the rice flour, dry the flour and set aside for later use. Laifen is a unique food from Enping region, made from rice as raw material. During the Mid Autumn Festival, the northern region of Enping County mainly feeds on rice flour. When eating, boil it in hot water and mix it with soup to make a unique type of rice noodle soup. Mixing sugar and shochu into the rice flour has a unique flavor

What is the nutritional value of Enpingse powder

Using high-quality sticky rice as the main raw material, and selecting local high-quality mineral water, it is mixed into a moderately thick powder slurry, steamed into a slender and very tough round shaped fresh powder, and the finished product is paired with soup meat. The noodles are smooth, refreshing, elastic, and very delicious to eat

How did the history of Enping Setsu fans come about

Lai flour: a kind of long noodle made by mixing sticky Rice noodles polished with rice with hot water. Lu Fen, also known as Se Fen (pronounced as "lai" in Cantonese and "lai 6" in Chinese, pronounced as "se"), originated in the 1850s in Zhongshan. Common food in Guangdong, Hong Kong, and Macau regions. In the past, it was made by drying cold rice and grinding it into powder. Using sticky rice as the main raw material, it is mixed with water to form a moderately thick powder slurry, and steamed into slender and resilient round transparent powder strips. The traditional noodle soup in Guangzhou is completely different from the methods used in Hong Kong and Macau

Laifen is a famous snack that Guangdong people love very much. People in Kaiping, Enping and other places also take Lai Fen as a traditional snack for the Mid-Autumn Festival. From material selection to production, the process is quite complicated, and it can only be produced with the help of several families. In short, use Rice noodles balls to squeeze in the Lai Fenmu trough on the boiling water cauldron; In this way, the wooden hole produces long, tough, refreshing, and smooth noodles, hence the name 'Laifen'

Method of making Enping Se Fen

Cooking method

First, boil the water and heat the vegetables (preferably lettuce) until cooked. Remove and set aside. Put the Se Fen into boiling water and gently heat it for a while before placing it in a bowl (be careful not to heat it for too long, not more than 30 seconds). Then add the vegetables first, followed by the roasted flavor (roasted duck, char siu, roasted goose) and scallions, and drizzle with the bone broth base

Soup base recipe, 1 pound of bone (preferably joint bone) Codonopsis pilosula, one or two Beiqi one or two Ji Zi Wu Qian Jiang Yi'er Two liters of water. First, gently fry the bones with strong oil for 5 seconds (this will turn them milky white and more fragrant when heated, and it can be done without frying), then remove them. Flatten the whole ginger piece, soak Codonopsis pilosula and Astragalus membranaceus in water for 5 minutes, and then remove them. Then put all the ingredients into the pot and add water. Boil over high heat for 25 minutes, then add the seeds and salt and simmer for another 5 minutes. (5-person portion)