Taste in Changsha - Changsha rice noodles, mainly in the north of the city hutchison rice noodles the most famous, Hutchison rice noodles were created in the 1930s, the founder Wu Youzhen with two children in the ancient city of Changsha North Gate suspension bridge first set up rice noodle stalls, because of excellent quality, integrity and business, and anger and wealth, a year later to buy a shop outside the Spring Street named "Hutchison" powder restaurant, soon with "meat and vegetarian double absolute" famous inside and outside Changsha City, meat, referring to "beef powder"; vegetarian for "winter vegetable heart powder".
Taste in Changsha - The characteristics of Changsha rice noodles are mainly reflected in: flexible and fragrant, mellow and fragrant, powder white soup refreshing.
Taste in Changsha - Changsha rice noodle ingredients mainly include the following aspects
1) Ingredients: rice noodles, lean pork hind legs.
2) Accessories: monosodium glutamate, salt, cooking wine, rock sugar, dried red pepper.
Taste in Changsha - The nutritional value of Changsha rice noodles mainly includes the following aspects
1) The pork in Changsha rice flour is rich in protein and fat, carbohydrates, calcium, iron, phosphorus and other nutrients.
2) Changsha rice flour is rich in protein dao (protein food zhi), sugars, calcium (calcium food dao), phosphorus, iron (iron food), starch, fructose, maltose, vitamin B1, vitamin (vitamin food) B2, etc.
Taste in Changsha - Changsha rice noodle processing steps are as follows:
1) First wash the beef in the morning to remove the blood water, in the boiling water pot to fish out, change into fine strips, pour into the pot of water, add a little salt, boil on high heat, fish out the beef, cut into meat slices, pour into the original boiling soup, add spices, after boiling over high heat, turn to low heat and simmer for about 1 hour, add MSG to make it.
2) The key to the production of Changsha rice noodles is the boiling of the soup, commonly used pork offal or earth hens, and shiitake mushrooms are added for boiling.
3) Use a large iron or aluminum pot to increase half a pot of water, heat the water until boiling, add wet rice noodles, cook until the rice noodles are tumbled and float on the surface of the water, fish out with a leaky scoop, and put them in a large bowl with edible vegetable oil, salt, monosodium glutamate, brewing soy sauce and broth added in advance.
4) Add the prepared beef to the flour noodles, add some greens or celery leaves to garnish and announce that the production is complete.