The long-awaited Nanchang rice noodles are characterized by whiteness, tenderness, long-lasting scent, and long-lasting frying. Putting ginger foam, garlic foam, sesame oil, soy sauce, lard, chopped green onion, and pickles, the most important thing is that Nanchang people like it. Pepper and pepper, tender meat, tough and fresh.

Nanchang rice noodles have a long history. They are made of high-quality late rice. They are made by immersing rice, grinding, filtering, and pulping. The toughness of the powder is extremely high. The uncooked raw powder roots are firm and transparent, and the cooked powder strips are tender and white, and have the characteristics of long-term foaming, long-term frying, and not hard. Production method: (1) Put the rice flour into boiling water and cook until it is ripe. In the cold water basin, cool down rapidly, pour into the sputum and drain the water; (2) add the lean pork powder and mix the salt; (3) Cut the red pepper, garlic and ginger into thin filaments; put the pot on the fire and fry until 60% heat, add the pork and stir-fry, then add the red pepper, garlic, ginger and saute, add the bean sprouts. , rapeseed heart, black fungus, add soy sauce, then add rice noodles, add MSG, chopped green onion, and serve as a pan. Fried rice noodles: When cooking rice noodles, there must be more water. Otherwise, it is easy to rub the bottom. You can add a spoonful of salt in the water to ensure that the rice noodles are not more tough and not easy to break. The rice noodles can not be cooked too old, otherwise the taste will be weak and weak; Rice noodles can't be so soft, that is, the rice noodles can't stick outside before the pot, so that the noodles can be eaten with clear roots and slippery; the cooked rice noodles should be cooled into cold water immediately, making the rice noodles soft and tough. There are several reasons for the rice noodle stick: the main ingredient of rice noodles is very broken rice, too little oil in the pot (not too much, otherwise the fried rice noodles will be greasy), the fire is too big (fried rice noodles) The key is to master the heat); rice noodles can not be frozen in the refrigerator. When frying rice noodles, use the wrist to stir fry or use chopsticks to flip. Do not stir fry or poke with a spatula. Otherwise, it is easy to stick the pan or rice flour into a dough; fried rice noodles When you are not allowed to release water, you will not be able to fry the dry aroma of rice noodles.