Nanchang fried rice is a famous Han snack in Jiangxi. The long-awaited Nanchang rice noodles are characterized by whiteness, tenderness, long-lasting rot, and long-lasting frying. Nanchang rice noodles have a long history, and the main raw materials are high quality late rice. It is necessary to go through multiple processes such as immersing rice, refining, filtering, and pulping. Golden butter light Nanchang fried powder, add green vegetables, add eggs, add a variety of meat, tender meat, tough, fresh, and the appetite of one day must be hooked up.

Jiangxi has been a land of fish and rice since ancient times, and it is rich in rice, so rice noodles have become the daily staple food of Jiangxi people. In Nanchang, Jiangxi, people are more fond of frying rice noodles, which is the famous Nanchang fried powder. In Nanchang, fried rice is the love of people's hearts, and it is the taste of hometown of Nanchang people who never forgets wherever they are. Nanchang rice noodles used in Nanchang fried powder is a specialty of Nanchang, Jiangxi. Nanchang rice noodles have a long history. The main raw materials are high-quality late rice. The rice noodles must be immersed in rice, refined, dried, and pulped. It is the rice powder produced by such a complicated program that has the characteristics of whiteness, tenderness, long-lasting rot, and long-lasting frying, which also lays a foundation for the delicious flavor of fried flour. For the Nanchang rice noodles, the intelligent Nanchang people are also ingenious. The rice noodles are cold-mixed and put into ginger foam, garlic foam, sesame oil, soy sauce, chopped green onion, pickled foam and peanuts. The most important thing is the pepper and pepper that Nanchang people like. powder. First, dry the rice flour with warm water, pick up the drained water for use. Cut pork lean and water shoots into 3 cm long silk. The shiitake mushrooms are also shredded. Celery and green garlic are cut into 3 cm long sections. Then put 50 grams of lard in the pot, and when it is burnt to 60% heat on the fire, pour the shredded pork. Then stir the bamboo shoots and shiitake mushrooms in a pot for about 1 minute, add celery, green garlic, soy sauce, monosodium glutamate and fresh soup for 2 minutes, then serve as a potting and serve as a pot. Finally, wash the pot, put it on the fire and heat it. Put 100 grams of lard. When it is 60% hot, put it into the rice noodles and stir fry for 3 minutes. Then put the poured into the rice noodles and mix for about 2 minutes. Dry soup water Serve.