Fried rice is the invention and creation of the Jilin people in the northeast of China. It is the crystallization of the wisdom of Jiangcheng's older generation of gourmets. Fried powder, which is made from starch (made from starch, preferably made from sweet potato starch), cut into cubes with a side length of about 3 cm, and pour the soybean oil on the pan. Powder block, turn over properly until the powder is completely cooked. During the frying process, take care to keep the powder intact and do not fry it. Put the fried powder into a bowl and add sesame sauce, garlic sauce, vinegar, soy sauce, sauce, chili oil, parsley... you can start to taste a bowl of delicious snacks.

A bowl of pure old-fashioned fried powder must have several obvious characteristics. One must be far away, remember the age of iron box cars in the 1980s. The smell of selling fried powder can float out of an alley, and the smell of the powder is fried on the old iron sheet (not the sesame sauce). Remember the keywords, u0026quot;old tinplate panu0026quot;u0026quot;dark yellow rough old soybean oilu0026quot;u0026quot;honeycomb stoveu0026quot;, all of which are indispensable. The second is to sound the sound, the powder is fried in the pan, and the sound of the slaps is one after another. This sound is different from the sound of frying and frying all other foods. The third is to burn the throat, a bowl of good fried powder, the ratio of the solidification of the rubber powder and the heat of the frying determine the amount of heat absorbed by the powder, put it in the mouth, the lips feel only hot, slippery The moment into the throat, it became hot, and it was burned into the stomach. The taste is really called sighing and dying. Therefore, the kind boss will always make the powder as big as possible, and then match the children with iron. The small insert, when eating, the large pieces are inserted into small pieces, and the small pieces are eaten a little bit before the temperature is just right. The fourth is the attention of the powder block, the block is shortened and the block is not fixed. This point is understood before the school age, it will not be described. Many modern fried powders are not beautiful, and they are broken into bones. They are sticking into a scorpion. They are softly stepping on nang, and they are smashed into a variety of waists. The fifth is soup and seasoning. Now there are many shops, fried powder, tofu skewers, spicy food, and one soup. I went there, and the shadow called for innovation. Professionalism still needs to be. A bowl of good fried powder comes up, the first thing is smelling, the first moment of the blending of various spices and soup is the most ecstasy. I love the gentleness of the bow, like a water lotus, the shyness of the cool breeze. A piece of powder or shape of the northeastern pepper, crispy raw water, the end of the parsley, the domineering side of the garlic juice, plus the temperate and long-term sesame sauce soup. That is a beauty!