Due to the new crown epidemic, this year's Spring Festival did not return to her mother's home in Yanping, Fujian.
The more I couldn't go back, the more I missed the food in my hometown.
As a Southerner, I am a rice noodle lover.
When it comes to rice noodles, many people first think of Yunnan rice noodles and Guangxi rice noodles, right?
It is no wonder that there are many rice noodles in Yunnan, what bridge rice noodles, bean blossom rice noodles, small pot rice noodles, cold mix sour and spicy rice noodles... Each has a unique flavor and is mouth-watering and unforgettable.
Guilin rice noodles in Guangxi have always been a popular fast food for urban migrant workers because of their good quality and low price, and the heavy flavor of Liuzhou snail powder has become a "net red food KOL" in recent years.
In contrast, Fujian's rice noodles, like Fujian cuisine, are only low-key noodles in their own homes and are not known to outsiders.
There are two kinds of flour in Fujian, rice noodles and fine powder, of which putian "Xinghua powder" as fine as hair is a unique powder circle outlier.
Xinghua powder is not a fine powder such as sweet potato flour, potato flour, mung bean flour, etc., but is made of high-quality yellow tip rice, which has a natural rice aroma.
Just like the noodle paste, I don't know if the Fujian people have any strange obsession with "fine", rice noodles are not enough to make rice noodles, but also to make as fine as the image silk.
Fujian Xinghua powder is said to be extremely cumbersome to work, and can achieve a diameter of 1 mm without being easy to break.
The most common way to eat is fried rice noodles, is the Putian area of the Mid-Autumn Festival must be "do autumn" dishes, elegant called "fried silver wire", the most simple version is to add eggs and vegetables with shrimp oil stir-fry, luxurious will also add a variety of small seafood, but I think Xinghua powder to fry good really need a little effort, because fried easy paste (anyway, I have not been successful in frying).
In Putian, there is also a special kind of breakfast - soy milk stir-fry, that is, use hot soy milk to blanch the rice noodles, add spices to stir-fry (or steamed in a steamer) and sprinkle peanuts and squeezed vegetables, and then eat it with soy milk. I haven't eaten it yet, and it's tempting to watch.
Since the stir-fried Xinghua powder does not need to soak the vermicelli in water beforehand (just blanch it with hot water and then fry it), the taste of the stir-fry is a bit dry, so I personally prefer to eat the second method, that is, "fishing".
The so-called fishing is actually soup powder. Because the very fine Xinghua vermicelli is cooked in the hot soup, the people of Fuzhou are accustomed to calling it "Fishing".
The essence of Fuzhou Laohua is mainly delicious soup and ingredients. Pepper pig blood soup is a major feature, generally to pig blood, pork belly, small intestines, pig lungs, pork liver, etc. as ingredients, and then with a plate of shrimp oil as a dip, the soup base is thick, a variety of ingredients are rich in layers, fine vermicelli perfectly absorbed the fresh aroma of the soup, the taste is smooth, after eating the entire stomach is warm.
It is no exaggeration to say that after eating Fuzhou pig blood fishing, you no longer want to eat Nanjing duck blood vermicelli soup (duck blood vermicelli soup generally uses mung bean powder, and the taste is completely different from rice noodles).
Of course, if you can't accept pig blood (I have to say, most of the street shops do not pay attention to the appearance of the plate), you can also eat the addition of Chinese herbal medicine boiled beef offal and seafood fishing, in many stores in Fuzhou, the ingredients and dipping sauce can be freely selected and matched like spicy hot, to meet the various tastes of diners.
There are small babies at home, you can buy some Xinghua powder to cook in chicken soup, rib soup, cook soft and rotten, delicious and nutritious, do not have to worry about the baby will be difficult to digest.
Although fine powder is very distinctive, I personally still have a special love for rice noodles.
Then introduce another famous dried powder in Fujian - Minqing "tea mouth powder dried".
Minqing tea powder has a long history, is a medium thickness of rice noodles, the taste is a little harder than Yunnan rice noodles, Jiangxi rice noodles. The most classic way to eat it is to accompany the Minqing bad dish.
Bad vegetables belong to the category of pickled vegetables, and the appearance is a bit like the "snow dish" commonly used by Shanghainese cooking, but in fact, the flavor is very different. Because the bad vegetables are mustard greens with glutinous rice lees and salt, and fermented and pickled in the wine tank, it not only has a salty taste, but also has a special flavor.
Even if you don't put any meat, just putting the bad vegetables and stir-frying with rice noodles is a bowl of delicious bad vegetable powder.
Even if it is a bowl of plain water soup powder, mix in a few spoonfuls of bad vegetables, immediately fresh appetizers, can't stop!
Minqing bad dish is such a magical accompaniment ingredient, which can be said to be the soul of tea powder.
These days I bought dried powder on the Internet, but forgot to buy bad vegetables, no wonder it is made, always almost tasted.
Nowadays, the popular "net red powder" in the north and south of the river is generally spicy, if you have to be spicy and unhappy, then I can recommend "Purple Creek Powder" from the Wuyishan area.
In fact, as a native of northern Fujian, I grew up eating mainly dried Minqing powder, and my real contact with Zixi powder was still after adulthood.
It was also later learned that because Wuyi Mountain is closest to Jiangxi, it is actually a hidden map of eating spicy food in Fujian.
Zixi powder is a little thicker than tea powder, the appearance is closer to Guilin rice noodles, but the taste is more powerful, generally with beef mushrooms or pork intestines as ingredients, plus chopped pepper or homemade chili sauce, or boiled soup or dry mix, the spicy taste is more warm.
However, Zixi powder suffers losses in the flavor characteristics are not very obvious, the ingredients are also very popular, not as sour and spicy as Guizhou rice noodles, not as dry and spicy as Jiangxi rice noodles, and there is no sour and spicy Liuzhou powder, so the popular range is very limited, only in the Wuyi Mountain area can be eaten (if you want to improve the force, it is recommended to add a tea egg boiled in Da Hong Pao as a side dish).
"Extremely fine" is the characteristic of the form of Fujian powder, "extremely fresh" is the flavor of Fujian powder, although it is strange and transparent in the powder circle of a hundred flowers, it is an unforgettable hometown taste for us Fujian people who settle in other places.
Friends who love long-winded powder, if you come to Fujian, don't miss it.