There are three main types of Jiangxi rice noodles: fried rice noodles, mixed rice noodles and boiled rice noodles (soup powder). Fried rice noodles are tough, bean jelly is spicy and refreshing, and soup noodles are smooth. The main raw material is high-quality late rice, which has the characteristics of white, tender, long bleaching and long frying.
First, the practice of fried rice noodles in Jiangxi: main ingredient: 750 grams of Jiangxi rice noodles.
Ingredients: 200g lean pork, 3 wet mushrooms, celery 1, garlic 1.
Production process: (1) blanch dry Jiangxi rice noodles with boiling water for 6-8 minutes, and drain the water for later use. Cut lean pork and mushrooms into small pieces, and shred wet mushrooms. Celery and garlic are cut into sections of about 3 cm. (2) Put some lard in the pot, cook it over high fire until it is half cooked, pour in shredded pork, turn it over a few times, then stir-fry the shredded mushrooms together for about 1 minute, add celery, garlic, soy sauce, monosodium glutamate and fresh soup, and cook for 2 minutes, so as to serve as a pouring material. (3) Wash the pot, heat it on the fire, add more lard, stir-fry it in the rice noodles for 3 minutes when it is half cooked, then add the pouring material into the rice noodles and stir for about 2 minutes, and then stir-fry it out of the pot to get delicious powder.
Nanchang fried powder actually has its own "authentic" source. The earliest Nanchang fried powder is the most famous one in Nanchang Wanhualou, and its special varieties include beef fried powder and bean sprouts fried powder. In order to meet the increasing taste demand of diners, Nanchang fried powder has derived many varieties. Such as pork, beef, sausage, eggs, bean sprouts, three fresh vegetables and day lily.
Second, the practice of mixing powder in Jiangxi: There is also a kind of food called "mixing powder", which should be unique to Nanchang. Mixing powder can be used as a snack or as a staple food. In Nanchang's major universities, mixed powder is sold in all hutongs and alleys. Almost all Nanchang people or people who come to Nanchang will eat mixed powder. Mixing rice noodles should be regarded as a cold food. Is to cook rice noodles with boiling water (without any seasoning), then pick them up, rinse them with cold water and keep them cool. Before eating, put the rice noodles in a net spoon and boil them in boiling water for half a minute, then scoop them up and pour them into a bowl. Add vinegar, soy sauce, Chili oil, chopped green onion, raw coriander, cooked peanut kernel, chopped pepper and other condiments, stir and serve.
Nanchang cold mixed powder has the characteristics of "toughness, coolness, freshness and smoothness". Because the rice flour itself is hard, it is not soft at all and full of toughness when it is put into water for cooling immediately after cooking; Soak the rice noodles in water again before eating to prevent them from sticking after putting them in. Draining with water can ensure that the taste of vermicelli is clear and smooth. Coupled with the above auxiliary dishes and seasonings, Nanchang cold mixed powder is appetizing and refreshing, even in hot summer.