Xinghua Decoction

Xinghua Decoction

Introduction:

"Xinghua rice noodles are as white as snow, as fine as silk, with a little rice flavor, and can be stored simply. It is a famous local specialty of Xinghua and one of the earliest fast food in China. It is cheap and of good quality, famous at home and abroad, especially loved by overseas Chinese. People call it "Xinghua rice noodles". It is said that during the reign of song Zhiping, Li Wan, the commander of Xinghua army, was ordered to assist Qian siniang, a woman from Changle County, in the construction of mulanpi water conservancy project in Putian. In order to solve the problem of cooking time for a large number of migrant workers, he discussed with migrant workers, and processed white rice into easy cooked food rice noodles, which reduced the cooking time and accelerated the construction of PI project. Soon after Li Jiang and his family died for their work, they built a temple to commemorate him. Xinghua people generally have two ways to eat rice noodles: soup rice noodles and fried rice noodles. That is, they add rice noodles into local meat or vegetable seasonings (such as pork, chicken, eggs, mushrooms, shrimp, winter bamboo shoots, green onions, leeks, kale, etc.) and cook them until they are cooked. They are fresh, tender and have a strong taste. "

Production steps:

Materials required:

Xinghua rice noodles: one piece

Mushroom meatballs: 25

Clams: 25

Fried hairtail: 5 yuan

Fried squid: 2 yuan

Shanghai Green: 4

Eggs: 2

Salt: 3 teaspoons

Oil: 3 tbsp

Chicken essence: 2 teaspoons

MSG: 1 teaspoon

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh