Speaking of powder, it occupies an important place in the staple food of Southerners. Where there is rice, there is rice flour. To rice noodles in different regions, there are different names. In Places such as Fujian, Guangdong, Guizhou, Xiang'e, etc., it is called rice noodles; in Yungui, Chuanyu, it is called rice noodles. In the Jiangsu, Zhejiang and Shanghai areas, it is called rice noodles. Flat and wide rice noodles, in Guangdong, are called pho. For southerners, the bowl of rice noodles in their hometown is full of hometown flavor.
The south is so big, and there are so many rice noodles, where is the rice noodles that are the best to eat? I believe that when it comes to eating, in the heart of every foodie, there is a taste of the depths of their own memory, and the taste of hometown has naturally become the first choice in the heart.
When it comes to powder in Fuzhou, I believe many people will vote for Minqing's tea powder. Because it is dry product, Minqing's tea mouth rice noodles do not see rice noodles, called dried powder.
Minqing people often say that no powder is no mat. Needless to say, rice noodles are the life of the Minqing people. They have a saying, without this bowl of tea powder, the days are tasteless. Enough to see the importance of dried powder on their table.
Chakou powder dried is one of the three treasures of Minqing, and coincidentally, it is another Bao minqing bad dish that matches it perfectly, and the combination of the two can be described as a perfect match. Bad vegetable stir-fried powder, bad vegetable mixed powder, in the hands of the chef, the most common people's dishes make the most evocative taste.
The dried powder itself is dull, and it is necessary to use sour and spicy, meaty things to collide with its delicious taste. Minqing people like to use duck, loach, yellow turtle to cook dried powder on high heat. Of course, no matter how it is cooked, the last addition of Minqing's bad dishes is the most perfect. The sourness of the bad vegetables is paired with peppers and meat, which is a day of taste.
When the Minqing people talk about bad dishes, they must be handmade bad dishes in their hometown, and the dried powder must also be dried tea powder.
Tea powder is not only a long history, the appearance is white and slender, and the cooking is not paste for a long time, stir-frying is not sticky or broken, the soup is clear and not turbid after cooking, and it is refreshing to eat a bite, which makes people go back to sweetness.
When it comes to the tea powder is dry, I have to mention the tea mouth. Chakou is a small village in Tazhuang Town, the source of Meixi, surrounded by green trees and green mountains. Because the well water is fragrant and delicious, like melting into fragrant tea, it is named Chakou, and all this comes from the good water of the tea mouth.
Dried tea powder originated in the Southern Song Dynasty, and the tea mouth people have insisted on this ancient craft for more than eight hundred years. Therefore, the chakou people have always insisted on using traditional handicrafts to make dried powder. Although some machinery is used in modern times, the hand of the key points still occupies a considerable ratio,
The most important thing about the dry and delicious tea powder lies in the ancient and strict traditional craftsmanship. The whole processing process is very exquisite, with the eyes of modern people, even feel too old-fashioned but unique. There are 13 processes before and after, and the focus is on four steps: material selection, grinding, pounding, and cooking.
The selection of ingredients for making dried tea powder is very strict, and its main ingredient is high-quality Shan rice with moderate softness and hardness, and the water level is local mountain spring water. The second is grinding, the dried powder is made of rice grinding, and the dry tea powder uses refining. Soak the rice in advance with a mountain spring until it is crushed by hand twisting, and there is no hard heart. It is then ground with stone to form a delicate and uniform rice paste with moderate thickness. Of course. Many of these steps have now been replaced by modern refiners.
The third is refining, one is to press the ground rice syrup to dry the water, use stone mortar to mash and make a ball. The second refinement is to put the rice milk made of lumps into the pot and cook for a few minutes until it is half cooked, and then fish it out. It is then placed in the stone mortar for secondary refining and made into a ball. The reason why the dry tea powder is so tough is that this step comes from this step.
Finally, it is boiled, this cooking is also very exquisite, a boiling rice milk made of dough into boiling water to cook until semi-cooked, and then pressed into noodles with a press, and put into boiling water, and then boiled, after secondary cooking, the noodles are cooked thoroughly, and then placed on the bamboo steak to air dry. I remember when I was a child, I was also involved in the process of making dried powder in my hometown, and it seemed that there were not so many steps, so it was no wonder that people had a good taste for a reason.
Whether it is boiled, mixed or fried, it can bring you a different taste. Different methods, without taste, are also the lives of thousands of diners.
In addition to the bad vegetables with dried powder, dried duck sauce powder, dried loach baking powder, dried seafood powder, dried shallot powder (dried tea powder, with green onions, ginger, tea oil) is also the heart of the Minqing people. In case of wind and cold, Minqing friends will suggest that you eat a bowl, so that you are instantly refreshed and have a great appetite, which is the power of food. It is also an indelible mark of the taste of hometown in our ordinary life. An indelible mark.
Come to Fuzhou Minqing, be sure to come to a bowl of authentic tea powder dried!