Guangxi is the hometown of rice noodles, the types of rice noodles in Guangxi, it can be said that it is not heavy in ten miles, with different characteristics and wonderful, but the general rice noodles, the shape is the same as noodles, thin round strips or flat strips. Also as a processed product of rice, the processing procedure is similar, and some outliers can actually be classified as Guangxi rice noodles, such as a large number of powder and powderworms in the city every winter around Nanning.
Powder is equivalent to enlarged "strip" rice noodles, dozens of times thicker than ordinary round rice noodles, about 45 centimeters in diameter, 20 or 30 centimeters long white cylindrical, is a delicate, tender, refreshing, long cooked delicious rice food. The method is to grind rice paste, stir-fry into rice balls in the oil pot, knead and pound hard, increase the base toughness and tendons, until it is rubbed into a long cylindrical shape, steamed in the pot and boiled until eight mature, taken out and dried, cut into thin slices or filaments when eating, and then added ingredients such as processing rice noodles like stewing, frying, boiling can be, eat to be refreshing, with the rich fragrance of rice noodles, unique flavor. Every year in late autumn, when the cold wind first rises, many rice noodle shops hang up advertisements, "the store adds new powder profits, welcome to use", until the following year in the second and third months of the lunar calendar, it gradually closes.
Mealworms are shaped like silkworms, in essence, mealworms are similar to powder, but they are thinner and shorter, and they do not need to be cut and cut again when eating. The production method is also more simple, the sticky rice is washed and soaked, ground into a thin and suitable rice milk, filtered into a wet powder ball and cooked until it is half cooked, kneaded into a soft and hard moderate, tough powder ball, and then kneaded into a strip, ripped off the small section on the back of the special bamboo basket and rubbed a few times, modified the adult insect, and then steamed to get it. Some of the shop's mealworms are smooth, some have stripes; most of them are white, and some of them are made of pink and turmeric yellow with food coloring, which is very beautiful. This thing tastes tough and soft, chewy, rich in rice, can also be fried or boiled, and can also be eaten directly cold. When mixing cold, pour sesame oil, soy sauce, rice vinegar, smear some samui sauce, chili sauce, it is best to put a pinch of cooked mung bean sprouts and leeks, add a little capers or sauerkraut, head vegetables, accompanied by soft and smooth, chewable and swallowing powderworms, one soft and one hard, chewing really hard. More ways to eat is to accompany pork beef or offal, according to the way of stir-fried flour or boiled powder, made into fried powderworm or boiled mealworm, the taste and taste are more abundant. Rice worms eat more oil than oil, and when frying, they should put more oil, and it is best to release only raw soy sauce to taste, not salt, more fragrant. Mealworms are also winter food, and they go in and out with powder.
My hometown of Bobai County also has a similar cuisine, but only in Yingqiao Town, called Hexian Zhen, with rice as raw material, two large, small in the middle, shaped like a dog whip, the locals also called dog egg sticks, Yuntian sticks, the method and shape are similar to powder, but I think it is much more delicious, more delicate and slippery. This thing is also the rice after beating, pour a large iron pot to cook, while boiling while stirring, the more boiled thick, boiled into a cake, add some salt to continue to mix well, shovel out into a bottom layer coated with beeswax bamboo sieve, constantly rubbing, soon rubbed out of the shape and size of the same shape and size of the grass line. The formed helian sticks are placed in a sieve, filled in a circle, and steamed for ten minutes before they can be baked. Good threads are bent constantly, so soft that they can even be knotted.
It is also sautéable or boilable, but it is the most fragrant when fried. After the hot pot is boiled with cold oil, put down the thin sliced grass line, stir-fry with your right hand, and sprinkle some cold water beads into the pot with your left hand, not only no more, but also evenly, and keep the oil hot and hot. Stir-fried almost, add crushed button meat, salt, soy sauce to continue stir-frying, and finally pour in garlic, sprinkle some balsamic vinegar, slightly stir-fry the pot, everywhere fragrant, fragrant, meat fragrant, garlic aroma intersection, its skin is tender yellow and caramelized, its taste is smooth and tender, making people can't stop chopsticks.
Grass line basket is different from powder and powder worm, not cold weather before the market, but every New Year's Festival or after laying new rice, Yingqiao Town family to make grass line to eat. On weekdays, Yingqiao Street also has to eat. When the street is done, take advantage of the fresh cut into several sections of bowls, with crushed button meat, increase garlic, soy sauce, sesame oil, dip a little button gravy to eat, both smooth and tender and chewy, softer than the powder, crisp, cool, rice flavor more concentrated. A few days ago, in the early morning, there was a little brother of Yingqiao who went back to worship his ancestors, and when he returned to Yong, he brought me a bag of grass line dumplings, and I ate a few sticks for three days. Unfortunately, at this time, there is no good buckle meat in the hand to match, so it has to be marinated with tomatoes, which is also very satisfying.