Hometown Liling fried powder composition 600 words.

Liling fried powder is a specialty of Liling City, Zhuzhou City, Hunan Province. Liling fried rice noodles are golden in color, flexible and delicious, bean sprouts are crystal clear and refreshing with a hint of sweetness, and eggs are brown and mellow, which can be described as good in color, aroma and taste.

Liling is a rice producing area in the south of the Yangtze River. In addition to rice as the staple food, it can also be made into "ginseng rice" by pressure heating, or fried into "frozen rice" in hot sand after drying, and the most wonderful thing is to make rice noodles for breakfast.

To make rice noodles, first grind japonica rice into water slurry, then burn it into paste in a pot, spread it in a wide aluminum basin, cool and coagulate, and cut it into wide strips with a knife, called rice noodle skin; Squeezed into a cylinder with eyes and a sieve is called rice noodles. Rice noodles are tender and not easy to cook, and it is not convenient to collect when they are cooked and eaten. Rice flour can be dried in the sun, preserved for a long time, tough and boiling-resistant, equivalent to noodles. The combination of the two is Liling fried powder.

Liling fried powder is completely a cooking posture, and only one plate can be fried at a time. Several customers come at the same time, and each one should be fried separately. You need a big fire when frying powder. First, burn the oil in the pot until it creaks and explodes. The traditional step is to fry an egg until both sides of the egg have just solidified, then gently pull it to the bottom of the pot and immediately add the bean sprouts. It is appropriate to hear the crisp sound of oil explosion when bean sprouts are in the pot. If it is silent, it means that the temperature in the pot is too low to fry bean sprouts. After a long time, the water will come out, and the future work can hardly be completed. When the bean sprouts are fried to 5 degrees, put the soaked rice noodles next to the bean sprouts, sprinkle dried Chili powder, soybean oil, salt, monosodium glutamate and chopped green onion in turn, stir-fry the soybean oil with a shovel, dye the whole rice noodles dark brown, and then knock the iron pot on the fire several times to mix the powder with the bean sprouts and eggs, and the fried rice noodles are ready. This fried rice noodle is golden in color, flexible and delicious, the bean sprouts are crystal clear and refreshing with a touch of sweetness, and the eggs are brown and mellow, which can be described as good in color, smell and taste. This is the most common way to stir-fry powder in Liling. The key to cooking is that salt can only be put on rice noodles. If you put it early or directly on the bean sprouts, the bean sprouts will come out.

Liling fried powder is even more wonderful, not limited to bean sprouts. In Liling, almost any vegetable can replace bean sprouts as fried powder. However, the temperature is slightly adjusted according to the different raw materials. Chinese cabbage can be shredded, Chinese cabbage can be cut into vertical strips, and carrots can be shredded. These raw materials are not rich in water, and they are very popular. The frying method is equivalent to bean sprouts. When using Chinese cabbage, lettuce leaves and spinach leaves, because they are too delicate, you should fry rice noodles first, and then fry vegetables, otherwise the vegetables will be too ripe and have no refreshing and greasy effect.