Weng'an Green Bean Rice Cake Powder [Guizhou Weng'an Specialty]

What is Weng'an Green Bean Pancake Powder? Authentic Guizhou Weng'an specialty: Weng'an mung bean crispy rice noodle

Content summary:Do you want to know what Weng'an mung bean crispy rice noodle is? This article is a detailed introduction toGuizhou Weng'an specialty - Weng'an Green Bean Pancake Powder. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Weng'an Green Bean Pancake Powder. The full text takes about 3 minutes to read, mainly including the basic introduction of Weng'an Green Bean Pancake Powder and the product characteristics of Weng'an Green Bean Pancake Powder? The production method of Weng'an mung bean rice noodle soup, etc

Basic Introduction to Weng'an Green Bean Dumpling Powder

There are hundreds of snacks in Weng'an, each with its own flavor

Every guest who travels to Weng'an looks at the unique style of pea jelly and mung bean crispy rice noodle

Green bean crispy rice noodle, as the name suggests, is made from green beans and baked into crispy rice balls in a pot

What are the product characteristics of Weng'an mung bean and rice cake powder

Green bean pancake powder is baked in a pot, with thin edges and a slightly thick center. After being put into the pot, the pine needles and fur in the stove spray with fire, and the pancake powder in the pot immediately presents countless small bubbles. After being made, it is cut into strips with countless small holes in the cut, like a sponge. When eaten, it is salty, flavorful, and delicious. The hard aroma shows a crispy and tender texture, and the salt aroma contains a slight sweetness

The preparation method of Weng'an mung bean crispy fried rice noodles is different from other Rice noodles. Firstly, rinse the rice and mung beans with water in a certain proportion as needed to remove impurities, mud, bran, etc. Then soak them in warm water at about 30 ° C for 24 hours until the mung beans and rice are completely swollen. Grind them into a moderately thick mung bean rice on a grinder and set it aside. Unlike other Rice noodles, which are made by spreading rice paste in an aluminum plate or antimony plate or gauze net and then steaming and hanging it in a large pot, the mungbean rice paste is directly poured into an iron pot and baked. Before making mung bean pancake powder, an important step is to ensure that it is well cooked. Whether the cooking is done well or not is directly related to the quality of mung bean pancake powder. In other words, if the cooking is done well, the resulting pancake powder will not become thick when boiled in water, and the pancake powder will not break into pieces or form a pot of paste. So, it is crucial to strike a good balance between maturity and deficiency. There are two ways to deal with maturity and deficiency. One method is to grind steamed rice in a certain proportion with mung beans and rice into a paste. One method is to scoop out a portion of the ground mung bean rice slurry in proportion and cook it until cooked, then pour it into the raw slurry and stir well