Jiangxi province has been a land of plenty since ancient times, producing rice, so rice noodles have become the daily dinner of Hubei people. In Nanchang, Jiangxi, people prefer to stir-fry rice noodles for the famous Nanchang. In Nanchang, fried noodles are the love of our hearts, and it is also the hometown flavor that everyone in Nanchang remembers no matter where they are. Nanchang rice flour, the raw material of Nanchang fried powder, is a specialty of Nanchang, Jiangxi. Nanchang rice noodles have a long history, and the key raw material for making rice noodles is high-quality late rice. There are many processes in making rice noodles, such as soaking rice, beating, filtering and beating. The rice noodles made by this complicated procedure are white, tender, durable and unbreakable, which also lays the foundation for the delicious fried rice noodles.

In view of the way Nanchang rice noodles are eaten, smart Nanchang people are unique. They mix rice noodles with cold dishes, add ginger foam, garlic foam, sesame oil, soy sauce, onion, radish pickle foam and peanut kernel, and most importantly, they like pepper and white pepper. In addition to mixing cold dishes, more rice flour is fried and eaten. Soak the dried rice noodles in warm water first, then take them out and drain them for later use. Cut lean pork and bamboo shoots into 3 cm long shreds. Pleurotus ostreatus is also shredded. Lettuce and leek moss are cut into 3 cm long sections. Then put 50 grams of animal oil in the lower part of the pot, and when it is 60% hot on the stove fire, pour it into stockings and high heels and stir it a little. Stir-fry bamboo shoots and shredded mushrooms for about 1min, add lettuce, leek moss, soy sauce, seasoning and pickled fish hot pot, and cook for 2min to serve as seasoning.

Wash the pot and put it on the fire to boil. Add100g animal oil. When the heat is 60%, add rice flour and stir-fry for 3 minutes, then add the pouring material into the rice flour and stir for about 2 minutes until the tea soup is dry. Nanchang fried powder practice: material preparation: rice flour, oil, salt, white pepper, morning pepper, soy sauce, cabbage, stockings and high heels, raw eggs and onions. Process: Soak the rice noodles in water in advance and wash the cabbage. After the rice noodles are soaked, wash them out and drain them. (You can also directly cook the flour until it is soft, take it out and rinse it with cold water to drain the water. ) Beat the raw eggs into the container, add a little salt and mix well. The oil in the cold pot is hot, and it burns badly in the pot. Pour the prepared egg liquid into the pot, stir fry quickly, and put the fried raw eggs into a bowl for later use.

Pour the cut stockings and high heels into the pot and stir fry. Stir-fry the cabbage in the pot. Then increase the prepared rice noodles, change to slow fire, add salt, soy sauce, white pepper, pepper, fried raw eggs, and stir. Change to slow fire, stir fry with a frying spoon in one hand and shake rice noodles with Shuang Mu chopsticks in the other. Mix rice flour and seasoning as much as possible to master the maturity. Then add the appropriate onion and stir. Drain the water before frying rice noodles. Cabbage can be replaced by cabbage, bean sprouts, carrots, etc. You can also add Pleurotus ostreatus, Auricularia auricula, shredded chicken, sausage and other things.