Shahe Noodles [Guangdong Guangzhou Specialty]

What is Shahe Powder? Authentic Guangdong Guangzhou specialty: Shahe noodles

Content summary:Do you want to know what Shahe noodles are? This article is a detailed introduction toGuangdong Guangzhou specialty - Shahe Fen. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shahe Fen. The full text takes about 12 minutes to read, mainly including the basic introduction of Shahe Fen and its nutritional value? How did the history of Shahe Fen come about? The production method of Shahe powder, etc

Basic introduction of Shahe powder

Shahe powder, also known as Shahe powder in foreign languages, is one of the popular traditional delicacies in Guangzhou, Guangdong Province. Its main ingredient is rice. Belonging to Cantonese cuisine, the taste is smooth, refreshing, soft, tough, and strong, hence the name 'Fen' originated from Shahe Town, Guangzhou City

It is a very popular rice product in Guangzhou

Authentic Shashi noodles are made by grinding rice soaked in water from Jiulongquan on Baiyun Mountain into a paste and steaming it, and then shaping it into strips. These noodles are white, thin, and tough, with a smooth and refreshing taste. Dry stir frying, wet stir frying, soaking (soup powder), cold mixing, etc. Some restaurants are still adding it now. Squeeze various fruits and vegetables to make colorful Shahe powder, which is colorful, fresh and unique in taste

The raw material is selected Longmei white rice, which is soaked or ground with high-quality spring water from Jiulongquan in Baiyun Mountain. The water is as clear as a mirror, cool, sweet and pollution-free, and contains minerals, making it the best natural resource to utilize. The thickness of the made Shahe noodles is only half that of ordinary river noodles. The noodles are thin, white, transparent, refreshing, soft, tough, fragrant and delicious, with a first-class taste. They are suitable for stir frying, soaking, and mixing

Nutrients

River noodles are rich in carbohydrates and important substances that make up the body; Storage and provision of thermal energy; The energy necessary to maintain brain function; Regulating fat metabolism; Provide dietary fiber; Save protein; Detoxification; Enhance intestinal function

Dietary Value

1. Energy Supplement: Contains carbohydrates and sugars, which can quickly provide energy to the body

2. Soothing and eliminating annoyance: Carbohydrates can supplement the glucose consumed by the brain, alleviate fatigue, irritability, dizziness, insomnia, night sweats, lack of attention, forgetfulness, extreme thirst, depression, metabolic disorders, and even hallucinations caused by insufficient glucose supply to the brain<3. Detoxification: increases the activity of immune cells and eliminates harmful substances in the body

Version 1:

In the late Qing Dynasty, there was a "Yiheju" snack shop located in Shahe Town, the northern suburb of Guangzhou, owned by Fan Axiang and his wife. They are kind-hearted and hardworking. They work from morning to night. They sell porridge deep-fried dough sticks in the morning and home-made meals in the middle and evening. Their lives are relatively stable. One morning, an old man in tattered clothes appeared at the entrance of the shop, lying weakly on the bluestone in front of the door. A Xiang could not help feeling pity and asked his wife to send a bowl of hot Congee to the old man. The old man reasoned that he could not eat without money. Ah Xiang said, "Although our shop is small, this porridge is free for the old man, so you can eat it at ease!" Unexpectedly, the old man came to the shop to eat porridge almost every day since then, and Ah Xiang and his wife did not give up. They have always been hospitable to the old man

It turned out that the old man was actually the imperial chef in the palace. He offended Empress Dowager Cixi just because of his straightforward personality, and luckily escaped from the capital. From then on, he went into hiding and pursued him everywhere. The old man said, "This powder comes from Shahe, let's call it Shahe powder! I've been staying here for a long time, and if I don't leave soon, I'm afraid I'll implicate the owner!" He finished speaking and left. From then on, Yiheju began selling Shahe noodles and quickly became well-known far and wide, with prosperous business

Version 2:

Legend has it that one or two hundred years ago, a newlywed couple from Dongjiang Hakka lived in the Shahe area of present-day Guangzhou. During the day, they did farm work, went up the mountain to chop firewood, and dug herbs. They would steam some rice cakes with thick rice slurry and sell them on every day of the fair. One day, the market was particularly prosperous, and all the rice cakes had been sold out. Coincidentally, her husband brought many customers. In a moment of desperation, the bride saw a small amount of rice slurry in the stone mill basin. She knew she had to rush to cook, and the rice cakes couldn't be steamed. In a moment of desperation, she poured the rice slurry onto a dustpan and steamed it in a pot. After steaming, she cut it into strips and served them with cilantro and seasonings. The guests cheered repeatedly. So the next day, we continued to try it out, and this "new product" unexpectedly became an exclusive delicacy, attracting countless diners and making our business increasingly prosperous. But diners didn't know what this white and transparent, tough and smooth, and delicious food was called, and how it was made. So someone went to ask the bride, who was clever and skilled. The bride said, "If we use the Baiyun Mountain Spring and rice from our Shahe River to grind it into a thin rice slurry like steamed flour cake, it's called 'Shahe Powder'!" So 'Shahe Powder' was called

Method of making Shahe noodles

Materials

(Rice slurry) Rice: Water=1:1.5

(Raw flour water) Cassava raw flour: Water=1:2

Raw flour water: Rice slurry=1:3

Method

1. Soak the rice in a blender for 12 hours, make it into rice slurry, add a little salt and a spoonful of oil, and let it stand for 30 minutes

2. Mix cassava raw flour and water in a ratio of 1:2 until there are no particles. After mixing with the rice slurry that has already been mixed with salt and oil, let it stand for 10 minutes, then use a spoon or Stir the chopsticks evenly. Don't leave any bumps

3. Steaming. Prepare two eight inch flat plates and evenly apply a layer of oil on the bottom of the plates. Bring the water to a boil in a large pot, scoop 1/4 cup of rice slurry into a flat plate, use a clamp to put it into the boiling water, rotate it while placing it to make the rice skin thin and thick evenly, cover the pot, steam over high heat for 2-3 minutes, and when there is a large bubble in the plate, it can be taken out of the pot

4. Uncover. Soak the steamed rice noodles in a pre prepared cold water basin, or rinse the bottom of the plate against the faucet and use your fingers to draw a circle around the edge of the plate. The rice noodle skin can be easily peeled off

5. Stack. When stacking rice noodles, remember to apply oil between each sheet. Don't have too little oil

6. Cut. Cut it according to your desired width and gently stir it with your hand. If you want to stir fry, apply some oil and don't let the rice noodles get on

Tips

1. It is said that there are four essential elements for making Shahe powder: rice, water, grinding, and steaming. Rice, it is advisable to choose late indica rice that has been separated, so that it can be both tough and fragrant. Water is superior to mountain spring water. Grinding requires stone grinding to achieve a smooth texture. Steaming powder should be starchy with bamboo baskets. I basically agree with this in theory. In reality, except for rice, I think the rest cannot be forced. If a water purifier is installed at home, use purified water. If not, it doesn't matter. I have tried them all, but I couldn't notice the difference anyway. As for the stone mill, nowadays families usually don't have it, so I use a grinder to grind it several times, filter it, and then grind it again to make the rice slurry as smooth as possible. Steaming, we don't have the conditions to use bamboo blue, so I don't think there's anything wrong with using stainless steel plates. Just rice, it is necessary to use late indica rice, preferably separated (stored for 1 to 2 months), otherwise it will not be successful

2. The flexibility of rice slurry is not good enough. If starch is not added or the amount of starch is not enough, it lacks flexibility and is prone to breakage during cooking. As for the added starch, I have used ideal brand millet Rice noodles and windmill brand raw flour. The former is too soft, while the latter is better, but the skin is brittle. Later, I found out that cassava flour is better. As for the ratio, I have tried 1:1 and 1:2, both of which are too soft. 1: 3, I think it's suitable for soup powder; 1: 4, suitable for cooking and stir frying. Friends can continue to try again

3. When washing rice, it should be washed until the water is clear, and the water should be added moderately. When steaming, the slurry should be spread thinly, the heat should be strong, and it should be steamed quickly