I just thought fried rice noodles were Guangdong's and didn't expect it to be Jiangxi's,

Jiangxi fried powder

Jiangxi fried noodles is a traditional snack with special characteristics in Jiangxi Province, which is common in jiangxi province, and is one of the most important forms of local rice noodles, and fried noodles are also famous points that will appear in the traditional banquets in Poyang Lake District, which means long and long. Jiangxi stir-fried powder method is divided into dry stir-fry and soup stir-fry, general snack bars are dry stir-fry, hot and urgent, full of wok, elastic dry aroma; traditional banquet is mostly soup stir-fry, soup stir-fry as the name suggests is to add broth stir-fry, fried to rice noodles to absorb dry soup, delicious into the taste, smooth and moist. Soup stir-frying is a unique special stir-frying method in Jiangxi.

Jiangxi fried powder is more representative of Nanchang beef fried powder and Yichun fried soil powder, etc., Nanchang fried powder is characterized by the prominent sauce aroma of heavy soy sauce.

The main raw materials are Jiangxi rice noodles, lean pork

No preservatives included

The main nutrient components are proteins, carbohydrates

Suitable for the elderly, children

Ingredients

Jiangxi rice noodles 750 g. (Generally 1 pound is enough for 3 people)

ingredient

200 grams of lean pork (eggs or various meats are available), 3-5 shiitake mushrooms, 1 celery (as long as the leaves of the greens can be), 1 garlic, love to eat peppers can add a number of green and red peppers.

Production process

(1) Boil the dried Jiangxi rice noodles in boiling water for 6-8 minutes, drain the water and set aside. Cut the lean pork and shiitake mushrooms into small pieces and the wet shiitake mushrooms into strips. Cut the celery and garlic into about 3 cm pieces.

Jiangxi fried rice noodles,

(2) Put some lard in the pot, burn on the high heat until it is six ripe, pour in the shredded meat and turn it over a few times, then fry the shredded mushrooms together for about 1 minute, add celery, garlic, soy sauce, monosodium glutamate and fresh soup and cook for 2 minutes, that is, the topping, set aside.

(3) Wash the pot, put it on the fire to heat, put more lard, burn until six ripe, put in the rice noodles and stir-fry for 3 minutes, then put the topping into the rice flour and mix for about 2 minutes.