Before the New Year, the aunts made some powder and wanted to eat it during the New Year. So during the New Year I can eat different ways of cooking powder, let me introduce my side of the powder to eat.
I think the best time for powder is when it is just out of the pot, the powder that just came out of the pot has a very strong rice flavor, the taste q bomb, very soft and sticky, very chewy, let people lips and teeth stay fragrant, but also can be dipped in soy sauce to eat, so that you can add a sweet taste. Although the powder that just came out of the pot is very delicious, but this is only when the powder is just out of the pot, the powder will become hard after it becomes cold, almost unable to bite, the taste is also greatly reduced, at this time we need to cook the powder, through cooking to give the powder another flavor.
After the powder is steamed, it needs to be naturally cooled to put into the water, as for why it should be stored in the cold water? My aunt told me that this is to prevent the powder from drying and fissioning after a long time. And also need to often change the water to the powder, otherwise the powder will ferment to affect the taste, when the surface of the powder appears a little sticky, the powder can be stored for a longer time. By using this method, in the era without a refrigerator, we can keep the powder profit for a month without deterioration, even if we still save the powder profit through this method.
Although the shape of the powder is inconsistent with the rice noodles, I personally feel that the powder should belong to the category of Guangxi rice noodles, but compared with other rice noodles, the powder will be more troublesome when cooking, because before this, you need to slice or graine the powder, so that the powder can be cooked.
There are two main ways to eat powder: boiled powder and fried powder.
Cooking powder needs to slice or shave according to their own preferences, because the powder is also a kind of rice noodles, so the difference between boiling powder and other cooking methods is not much, and you can add ingredients according to your own preferences. Boil the water, put in fresh meat after the water is boiled, put in the seasoning to go to the fishy Titian, after the water is boiled again, you can put in the powder, wait until the powder is slightly soft, you can put in the greens, and finally put in salt, soy sauce, chicken essence and other seasonings to season, if you like coriander and green onions, you can also put some before the pot, so that a boiled powder is completed. Boiled flour is relatively simple, you can cook according to your own preferences, put in your favorite meat, in addition to beef and pork can also put in chicken, seafood and so on. The taste of boiled flour is similar to that of rice noodles, but the taste of powder is more resilient and the taste is more elastic. Boiled powder is on my side of the breakfast, in the morning to come to a powder, another energetic day.
I think the most delicious powder is still fried powder, although it is more troublesome than boiling powder, but it is still worth it in order to eat a refreshing fried powder.
Before frying the powder, we need to use a grater to plan the powder into silk, and the fried powder can only use powder and silk, and cannot use powder chips, after all, the powder is not only more convenient to fry, but also more refreshing to eat. Stir-fry the minced garlic and ginger together with the meat, pour in the noodles, then use the low heat to fry the powder to soften, avoid the bottom of the pot, during this period you can add a small amount of water, the powder is slightly soft after pouring the cut cabbage, stir-fried can add salt, chicken essence, soy sauce and other seasonings, and finally sprinkle some green onions to get out of the pot. If the fried powder uses white, yellow and red three colors of powder to fry, with the green of the Cabbage and the color of the meat, then this is a five-color fried powder with full color and flavor, and it is enough to make people eat their fingers and can't wait to taste it.
Because the surface of the powder will be slightly scorched when frying, there will be a smell of rice cakes, it is precisely because of this aroma that it will be more fragrant to eat, and because of the micro-scorch on the surface, the powder has a kind of crispy texture on the outside, but the crispness is not obvious, so it does not affect the taste of the powder li soft glutinous, otherwise the surface is too crisp to eat a little hard feeling, making people feel bad.
We can also use the characteristics of the powder to make spicy hot or hot pot, and then dip some spicy dishes when eating, which is perfect and makes people tired of eating.
Powder is actually a kind of rice noodles, so in cooking is diverse, such as old friends powder, snail powder, raw flour, etc., everyone can use their imagination according to their own preferences to make a different powder profit.
What kind of cooking methods do you use when you eat powder? Everyone is welcome to leave a message in the comment area.