Qinghua Powder [Guangdong Shixing Specialty]

Qinghua powder is cut with a knife, and the vermicelli is in a square and flat shape. After the dough is ready, the appearance is neat and beautiful, with moderate elasticity, similar to the Chaohu used in ancient dynasties. The two ends are slightly upturned, and there is a certain curvature in the middle. Each bundle weighs about 125 grams. The natural color of Qinghua powder is smooth and transparent; Rice noodles has its own fragrance, without sour, musty and other odor; The thickness of rice vermicelli is even, without parallel; After rehydration, it does not paste soup, and Rice noodles is rarely broken. It tastes soft, pliable, refreshing, and does not stick to teeth. Qinghua powder is known for its characteristics of "stir frying without rotting, boiling without sticking". There are various ways to consume it locally, such as frying, stir frying, stewing, soup, etc. After eating, it leaves a fragrant aftertaste in the mouth

Method of making cleaning powder

1. Processing technology: raw materials → selection → cleaning → soaking → grinding → one-time steaming of powder → air drying → secondary cooking → powder cutting → forming → drying → packaging → inspection → finished product

2. Processing operation points:

(1) Raw material selection: Select fresh indica rice produced locally, and remove impurities such as sand, barnyard grass, bran, and grains through processes such as screening, inspection, etc. Chen Hua period is from 3 months to 9 months

(2) Cleaning: Rinse with water to remove dust, dirt, and floating impurities

(3) Soaking: Soak the washed rice in water at a ratio of 1:2. Soak for 1 to 3 hours when the temperature is high in spring and summer; Soak for 2 to 5 hours during low temperatures in autumn and winter. The moisture content of the final soaked rice should be controlled between 25% and 35%, and it is advisable to crush it by hand twisting

(4) Grinding: Grind the soaked rice with water in a 2:1 mass ratio

(5) One time steaming and drying: Apply a thin layer of edible vegetable oil evenly on the bottom and inside of the stainless steel rectangular powder plate, stir the ground powder slurry evenly, and scoop it into the plate. The thickness of the powder slurry is generally 0.5mm to 1mm. Steam over high heat in a steamer for 2 to 3 minutes. After cooling down, remove the entire sheet of powder from the plate and pay attention to keeping the powder intact. Spread the pink skin neatly on the bamboo sieve and expose it to the sun until it is 80% dry

(6) Secondary cooking and powder cutting: Fold the powder skin, place it in a pot, and pour in warm water at 30 ℃ to 35 ℃, which should submerge the powder skin. After the pink skin softens, stack several pieces of pink skin neatly, roll them into a cylindrical shape, and cut them into square shaped vermicelli with a knife. Shake the cut rice vermicelli and separate them, but keep them in a uniform straight strip, and do not let the vermicelli intertwine with each other

(7) Forming: divide the straight rice vermicelli into bundles, and pay attention to the uniformity of each vermicelli and the uniformity of the shape of each group of vermicelli

(8) Drying: place the formed Rice noodles dough on the bamboo stand, dry and air dry it in a well lit and ventilated outdoor sunburn until the moisture content of Rice noodles is less than 13%. The dried dough is about 250g per bale. It is generally required to dry in sunny weather to ensure the quality of Rice noodles

(9) Packaging: remove the dried Rice noodles dough and wrap each Rice noodles separately. The plastic film should be made of plastic materials that meet the requirements of food hygiene standards. Finally, use cardboard containers for packaging

(10) Storage: Clear Rice noodles should be stored in a special finished product inventory. Maintain ventilation inside the warehouse and keep the temperature below 30 ℃. It is strictly prohibited to store in the open air or mix with toxic and harmful substances. The effective storage period of the finished product is 6 months

(11) Factory inspection: Clear powder must undergo factory inspection as required before being sold, and only those that pass the inspection can be sold

Tasting of Qinghua Powder

1. Fried rice noodles. Soak Rice noodles in warm water until soft, then remove and drain. Take the ingredient oil, salt, soy sauce, garlic (or green onion), put them into the pot, stir fry slightly, sprinkle a little water or chicken soup, cover the pot and simmer slowly for about one minute (pay attention to the heat), mix the ingredients and Rice noodles with chopsticks, and serve. If you don't add chicken soup, you can stir fry some lean pork and drizzle the soup on top

2. Boil soup powder. The method is basically the same as that of Noodles in soup. The prerequisite is to first boil soft Rice noodles with boiling water. If you put some detergent powder into the soup to make it soft when you eat hot pot, the bottom soup of hot pot with smooth Rice noodles is really delicious