2015 Xiushui specialty Sandu rice

Xiushui specialty Sandu rice noodles, are very popular in southern China cuisine. Rice with rice as raw material, strip by soaking, cooking and layering processes made of filamentous rice products, noodles texture, flexibility, flexible, not burnt soup boiled, fried rice noodles not easy to break, with various vegetables or soup materials were boiled or fried rice noodles soup, tasty and smooth, the majority of consumers. Products Cooking Methods: 30 ° C warm water for 20 minutes or 60 ° C hot water for 5 minutes, then rinse and set aside. Fried: to be meat, chicken or vegetables, bean sprouts stir into the hot pan, add the right amount of seasoning. Cook powder: Add broth or chicken broth to the pan, and the amount of hot sauce bubble, will tie the powder is added to a boil. Fried flour before rolling the tie dry powder with warm water sent to the pinching is not easy to break, grab a handful of soft down is not easy to put up so far. Then, cleared drain and set aside. Shop materials are meat silk, not cabbage, tender garlic, are cut into inch-long segments. Heat to moderate, the lard till the Liucheng hot, into the pork stir-fry, followed by adding pork, garlic, cabbage, then add a little soup, soy sauce, red pepper at the end, to a golden brown, then put powder and stir bar. Finally, add ginger, pepper, monosodium glutamate, a little sesame oil and mix well and pour from