Friends who love rice noodles, please come in Why do you feel happy when you eat rice noodles

The news has introduced that many rice noodles have added a substance, and excessive intake of this substance will cause male infertility. (But you should be fine with a big rice noodle shop).

Rice noodles are more acidic, and eating too much is not good for the stomach, so if you can accept it, you can eat rice noodles and noodles alternately, because noodles are tight, so that you can "neutralize the acidity".

Let the burden on the stomach not be very heavy.

Rice noodles are acidic food, and eating too much is not good for the stomach Everything should be said in moderation

I ate rice noodles for two whole months, and now I am not in Kunming, = I will continue to eat when I go back to Kunming, and I will eat until I die!!

My love for Mixian is more than my life.

In fact, what is pollution-free to eat now?

Everything is fake and there is a bosom.

It's good to know how to tell.

Rice, steamed buns, noodles, how to live.

If it weren't for the "bad to hear" thing, it would starve to death.,Northwest wind and car exhaust.。。

It's just not easy to digest.

No matter how delicious it is, it's still in moderation.

Even if you eat healthy food, it will make your body unhealthy.

To be honest, Tengchong's bait silk is delicious, and if it is a bowl of thin bean flour bait, it will be even more beautful!

Tengchong bait silk?! Well! Not bad! Boss, one more bowl".

This kind of stuff is not eaten very often

Anyway, I listened to my dad, mom, and mom say that old eating is good for the stomach.

Or it's not well digested

Because when you see the rice noodles, you will think of the sour and spicy rice noodles and the delicious cross-bridge rice noodles on the tip of the tongue full of flavor, especially with chopsticks holding the long rice noodles in the bowl has been refusing to give up, it is bound to dry up a bowl of rice noodles, the more you eat, the more flavorful, although it is made of rice, but cooked together with the ingredients, it fully exudes its flavor.

Extend. How do you choose rice noodles that are cooked at home?

1. The color is white, which means that it is made of general rice, because whether it is rice noodles The first choice is rice, or early rice, indica rice, their color is not very white, and people who have seen this kind of rice know that this kind of rice is very miscellaneous. The rice noodles made are not very white. If we buy rice noodles and see that the color of rice noodles is very white, then don't buy them, it's best to choose those rice noodles that look slightly yellow.

2. Transparency, the more transparent it looks like, the more edible glue is added to it, and some look like glass, such rice noodles are better, and the taste of this rice noodles is very good, which is also a focus of our selection of rice noodles.

3. Smoothness, the smoothness of rice noodles is the same, people who make rice noodles know that the rice noodles made by the normal rice noodles machine are not smooth, and there will be some such as "burrs" or the like more or less, but in order to make up for this defect, people have studied something called a improver, so the rice noodles that everyone sees are very slippery.

4. Toughness, as for toughness, it is difficult to judge from the appearance, but after cooking, it can be seen that the soup is very turbid after the normal rice noodles are cooked, and the rice noodles soup with additives is not very muddy, but there will be bubbles in the soup.

In this issue, we will introduce what the rice noodles on the street are made of, and whether they are made of plastic products as the outside says.

Rice noodles, a traditional Chinese snack, are famous for Yunnan rice, which is called rice noodles in many parts of China. According to the information, the rice noodles are made of rice, long strips, round in cross-section, white in color, and tough.

Rice noodles have become a favorite snack of many consumers because of their affordability and delicious taste, but a visit to the rice noodles market found that the quality of rice noodles operated by some businesses is not optimistic, and its nutrition and hygiene have also been questioned by people.

According to people familiar with the matter, many dry rice noodles can only be stored for several months or even half a year after being treated with chemical agents. In addition, in order to increase the smoothness of the rice noodles, some people add talcum powder to them. The real rice noodles should be made of rice noodles, and it is good to eat them fresh, but there are very few rice noodles shops on the market that make rice noodles freshly.

In fact, the traditional rice noodles are made of fresh rice with amylose content of 20% 25% and medium gel consistency as raw materials, and are made of more than ten processes such as impurities, washing, soaking, grinding, gelatinization, molding, and cooling.

For many people to say that eating rice noodles is like eating plastic, it is because the vendors add alum in the process of making rice noodles, alum potassium aluminum sulfate dodecahydrate, which will release formaldehyde at high temperatures, formaldehyde is a very toxic chemical, which is extremely damaging to the lungs, liver and kidneys of the human body, and is a strong carcinogen.

| 1.Fried rice noodles |

Ingredients: 1 pack of vacuum rice noodles, 2 tablespoons of bibimbap sauce, half a tablespoon of light soy sauce, a little sugar, and a small handful of coriander.

Method:1To prepare the ingredients, wash and chop the parsley.

2.Put water in a pot and bring to a boil, pour in a packet of rice noodles, cover and soak for three minutes, beat with chopsticks, cover and simmer for two minutes, remove and drain the water.

3.Heat oil in a frying pan, pour in the blanched rice noodles, add two tablespoons of bibimbap sauce and half a tablespoon of light soy sauce and a little sugar.

4.On medium-high heat, stir-fry the rice noodles with chopsticks.

5.After stir-frying well, add a little water and continue to stir-fry until the water is dry.

6.Add chopped coriander and stir well.

2.Yunnan flavor small pot rice noodles |

Ingredients: 120 grams of rice noodles (most of the soup bowl), 50 grams of ground pork, 10 grams of pea tips, leeks, bean sprouts, pickled vegetables, 2 grams of refined salt, 2 grams of chili oil, 3 grams of salty soy sauce (dark soy sauce), 1 gram of ginger, 1 gram of white pepper, 100 grams of pork rib soup.

Method:1Prepare the rice noodles first, boil in a large pot of cold water until the water boils, turn off the heat and simmer for 10 minutes, rinse with cold water and then soak again. Remove and drain when in use.

2.Chop the meat and add a little water to make it easy to disperse. Wash and pick all vegetables. Cut the leeks into inch pieces, chop the sauerkraut, chop the ginger into puree, and bring the pork rib soup to a boil.

3.Put a small pot on high heat, add the boiling soup, add white pepper, minced ginger, chop the meat when boiling, stir the meat, put salt, salty soy sauce, minced pickled vegetables in order, and then put in rice noodles. After boiling, add the leek segments, pea tips, bean sprouts, and wait for the soup to open again.

Drizzle in chili oil before removing. Pour it into a soup bowl with regular noodles and garnish with chopped green onions and coriander.

First, put the rice noodles in a pot, and then remove them and put them in a bowl after cooking. Then add a little light soy sauce, salt, spicy sauce, shredded carrots, diced cucumber to a bowl, and stir well.

To boil rice noodles, put the rice noodles in water and boil, put cooking oil in the pot, put in chili peppers, etc., put in the rice noodles, and after boiling, the rice noodles are ready.

When making rice noodles, it is best to use dashi stock to make rice noodles that taste better, and add some fresh vegetables to make them more than tired of eating.

Tomato rice noodles, peel the tomatoes and stir-fry the soup, add water to boil, then add pork, ham and rice noodles, and cook.

The main ingredient is rice noodles that have been cooked in cold water (there are dry rice noodles sold in Chaozhen Mo Market or market, buy them and cook them yourself), plus some green vegetable sprouts scalded with boiling water or something. Toppings can be added according to your taste and preference.

The cold rice noodles I've eaten out taste similar to those of the cold skin. It is made by adding salt, vinegar, chili oil, monosodium glutamate, and garlic paste.

I made it myself once, and it was different from what I sold, but it tasted good. Here's how:

1.Cook the rice noodles and put them in cool boiled water, drain the water and put them in a bowl.

2.Put the blanched vegetables on the rice noodles, and then put the garlic sauce and chili noodles in turn.

3.Heat the oil in a pan and boil some peppercorns, then pour the oil onto a plate and pour over the pepper flakes and garlic paste.

4.Then put other seasonings and mix well.

PS: It tastes better with a little sugar. I also added some spicy sauce that I bought from the supermarket, and I don't know how to make it. Anyway, it's delicious.

Rice noodles are made of high-quality rice through fermentation, grinding, filtration, steaming, extrusion, boiling and other processes. Rice noodles are slender, white, flexible, and can be eaten in a variety of ways. Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding, commonly known as "sour pulp rice noodles", with complex processes and long production cycles.

Features: Rice noodles have good muscles and bones, smooth and sweet, with the fragrance of rice, which is a traditional production method. The other type is that the rice is directly put into the machine after grinding and extruded, and the rice is gelatinized and formed by the heat of friction, which is called "dry pulp rice noodles".

Dry pulp rice noodles are called "dry rice noodles" after drying, which is easy to carry and store. When eating, re-steam and swell. Dry pulp rice noodles have hard bones, bites, and long threads, but they lack the flavor of rice.

Rice noodles are an ancient food, and in the ancient cooking book "Shiji", rice noodles are recorded as "can". The "Food Times" is the "Food Times" recorded in the "Book of Sui", and the Southern Song Dynasty Bureau scattered with Qishi. "Zong" originally meant polished rice, and by extension, "refined meal".

Qi Min wants to make the production of "can" in the operation, first take the glutinous rice and grind it into powder, add honey and water, adjust it to a moderate thickness, pour it into the bamboo spoon drilled at the bottom, and the powder slurry flows out as a fine line, and then enter the pot and cook it with anointing oil, which is rice noodles. Polished rice is ground into fine powder, and refined food is made into fine powder, because the honorific rice noodles are called "can". And because it flows out and cooks, it is chaotic like thread hemp, entangled and entangled, also known as "chaotic accumulation".

In the Song Dynasty, rice noodles are also known as "rice cables", which can be dried, white and bright, as thin as silk threads, and can be gifted to others. Chen Zao's "Jianghu Changweng Poetry Banknote 6 1 Hotel Three Suits" said: "The powder and the wisps, a hundred feet of reins."

Evenly fine cocoon and spit out, clean and moist goose fat. Wu Nong's method is different, and Chu can lean on the wall. This jade food, take my vegetable sausage.

The seven tendons are empty at every turn, and they are still smooth and sweet. From time to time, there is Xu Nanqing's "Zhao Rice" poem "Rice Cable Silk as a Nest", which shows that the dried rice noodles at that time were in the shape of a bird's nest, which is the same as the dry rice noodles made in Kunming today.

During the Ming and Qing dynasties, rice noodles were also called "rice cakes". Song Xu's "Song's Health Department" said: "Rice cake, bad sound, Xie Dieshan Yun:."

Mixian'. "There are two kinds of methods. First, "the japonica rice is very clean, the tung is like a sifting of fine powder, the soup is slightly firm, and it is cooked in a pot."

A little miscellaneous starch, roll out the link, fold and cut into thin strips, and dry. Cook in fat sauce and mix with pepper, pepper, soy sauce and green onion. Second, "add rice milk to the powder, knead it like mung bean flour, put it into the soup and put it in the kettle, and pick it up."

Nowadays, there are still two methods for the production of rice noodles in Yunnan: one of them, the rice is fermented and grinded, commonly known as "sour pulp rice noodles", its process is complex, the production is time-consuming, but the muscles and bones are good, smooth and sweet, there is the fragrance of rice, which is the traditional preparation method. Second, take the rice and put it directly in the machine to squeeze it, and rely on the heat of friction to make it gelatinize and form, which is called "dry pulp rice noodles", and after it is dried, it is "dry rice noodles", which is convenient to carry and store.

When eating, re-steam and swell. Dry pulp rice noodles have hard bones, bites, and long threads, but they are not as fragrant as sour rice noodles.

I only know that it is a rice noodle machine, are you wrong? It's Yunnan, right? In fact, there are also delicious rolls of powder, bait, and bait silk. Hehe.

Although you like to eat, but you don't eat every day, you should be fine.

It's okay to eat it once in a while, because eating rice noodles is like eating plastic.