How to make delicious dry rice noodle skin

Dry rice noodle skin is rice noodle skin that has been dried in the sun, and it is also called vermicelli in some places. There are many ways to eat vermicelli. It can be stewed with pork or beef, or it can be soaked and fried directly. No matter how it is prepared, rice noodle is rich in nutrients, such as carbohydrates, proteins, vitamins, etc. Of course, there are many raw materials for making rice noodle, and different raw materials have different tastes. Here I will introduce you to some relevant knowledge about powder skin.

1. Food Introduction

Fenpi is a traditional specialty food popular in southern China and Shandong region. It was first recorded in the "Qimin Yaoshu" of the Northern Wei Dynasty. Vermicelli is a general term for thin slices of food made from rice, sweet potato starch, mung bean starch, potato starch, broad bean starch, etc.

There are two types of vermicelli: fresh and dried. The fresh one can be eaten immediately, while the dried one is easy to store and sell. Vermicelli is a traditional food made from starch. It is suitable for farmers to make at home and the tools used are simple.

Vermicelli is made from rice, mung bean, sweet potato starch, potato starch and other raw materials in different regions. It is usually ground into a slurry, spread on a container or steamer and steamed to obtain a thin, smooth, soft skin-like food with a silvery white color, translucent, elastic and toughness.

The main nutrients of rice noodle are carbohydrates, and it also contains a small amount of protein, vitamins and minerals. It has the characteristics of being soft, tender and chewy. There are many kinds of raw materials for making rice noodle, such as rice, sweet potato starch, mung bean starch, potato starch, broad bean starch, etc. Some places also use cassava starch to process fresh rice noodle.

2. How to make delicious vermicelli

1. Soak the prepared wide noodles in water until soft. It is best to soak them 1-2 hours in advance. Because you cannot use boiling water, it is better to do it in advance.

2. Heat the oil in a pan, add chili powder, onion, ginger, and garlic, sauté until fragrant, then add dried red chili (a little spicy, be prepared)

3. Add mushrooms and lettuce, stir-fry, add salt, MSG, chicken essence, spicy and spicy, Lao Gan Ma and other seasonings, and add a little water

4. Add the soaked wide noodles, do not stir first, wait for a while to steam and then stir evenly. You don’t need to add seasoning here because it has been added before.

5. Stir fry evenly and serve

3. Notes

It is best to use warm water to soak the rice noodle skin. If you use hot water to soak it, it is best to rinse it with cold water.

The dry mixed noodles are spicy, the spicier the better, of course you can decide according to your taste.

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