Mashan raw sour Rice noodles [Guangxi Mashan specialty]

What is Mashan raw sour Rice noodles? Authentic Guangxi Mashan Specialty: Mashan Raw Sour Rice noodles

Content Abstract:Want to know what Mashan Raw Sour Rice noodles is? This article is a special article that introduces in detail theGuangxi Mashan specialty -- Mashan raw and sour Rice noodles. It was compiled by the editorial team of the China Specialty Website after consulting and collecting relevant information about Mashan raw and sour Rice noodles. The full text takes about 4 minutes to read, mainly including the basic introduction of Mashan raw and sour Rice noodles, and what are the product characteristics of Mashan raw and sour Rice noodles? How did the history of Mashan raw and sour Rice noodles come from? The production method of Mashan raw pressed sour Rice noodles, etc

Basic Introduction to Mashan Raw Sour Rice noodles. It is to scoop up indica rice soaked in water for about one hour, put it in a small basket, cover it with Zongzi leaves or banana leaves, soak it for two or three days, and after smelling the sour taste, pound or grind the rice into powder to form a large ball, put it into a pot, boil it, pick it up, pound or grind it for the second time, mix it into soft mud by hand, press it into vermicelli with a flour press, and then put it into a boiling water pot, pick it up after cooking, and add ingredients to eat it

What are the characteristics of Mashan raw pressed Rice noodles

How did the history of Mashan raw pressed Rice noodles come about

Every year on the ninth day of the ninth lunar month and the fifteenth day of the ninth lunar month, it is a major festival in nearby Zhuang villages. In addition to preparing large fish and meat, and hosting a grand banquet, making raw pressed flour is an essential "reserved program" for each household

Preparation method of Mashan raw pressed sour Rice noodles

(1) Preparation of Rice noodles. Select fresh and insect free indica rice, wash it clean, and grind it into a thin, suitable, delicate, and smooth rice slurry. Then cook until it's five cooked, place it on a cutting board and knead it into a moderately soft and hard powder ball. Add Rice noodles and press it to press Rice noodles. While pressing, let the squeezed Rice noodles naturally fall into the boiling water pot. After the Rice noodles are fully cooked, take them out and put them into a cold water tank for rinsing. Commonly known as the 'supercooled river'. Rinse and take out to make raw Rice noodles

(2) Prepare ingredients. First, cut the fresh beef into thin slices, cover them with bamboo and dry them over charcoal fire. Then put it in a pot and add an appropriate amount of water to simmer. When the sauce is thick, take it out of the pot. Cut the meat into small pieces and heat it up together with the original juice. Add some oil, salt, MSG, glutinous rice wine, sugar and other ingredients and stir fry for a while before taking it out of the pot. The locals call it 'stir fried noodles'. Stir fried slices are fresh and sweet, soft and chewy. After preparing the stir fried slices, prepare the soup. Wrap cinnamon, star anise, Chinese prickly ash, ginger, licorice, siraitia grosvenorii, etc. in a cloth bag, put them into the prepared beef bones, steak, beef brisket and stew them in a broth pot, and cook them over high heat. After the spices taste, they become soup soup<35. Pick up the leaked soup, put Rice noodles into a small porcelain bowl, put a few pieces of "fried slices" on the surface, and then pour in some soup to eat