Chapter 42 A glimpse of the southern powder in the tube

The tricks Chinese people eat noodles can be said to be exhausted, and contempt is added.The material, recipe, thickness, softness, hardness, cooking method, noodle size, frying, frying and frying of noodles are hard to exhaust.However, the southern provinces have opened up another piece of the world, and some of the world has two thirds. The meaning of the small imperial court in the southern country is not as powerful as the previous one, but it has standards and style, and it is a family of its own.Southern noodles are slender and colorful, with a variety of shapes. The ones I have eaten are probably a drop in the bucket.

The Cantonese say that flour seems to mostly refer to flour processed from rice, which is probably nothing more than grinding rice into flour, and then mixing with water and flour or other processing procedures.The types and textures of noodles and noodles are mixed, but the noodles are generally broad and chewy. Even if the Suhang eel noodles and double-topping noodles are exquisite, they are generally white-clothed scholars; Stir-fried beef still retains the slender rice fragrance and soft skin. Speaking of Niuhe, I used to attach it to the meeting, thinking that it would be soft and endless like a river, but later I found out that it is the beef rice noodles in Shahe Town, Guangzhou = Beef Horfen = Niuhe.The dry fried beef made by the villain in Tsui Hark's "The Full Feast" made me dream.The villain speaks eloquently when cooking. In short, the oil should be used properly. Less is not fragrant and more is greasy. He also said that quick stir-frying can make the rice noodles have a sizzling aroma. Stir-fried beef with dry skin".The advantage of pho is that it is elegant, and it will not be greasy if it is overcooked.Street food stalls usually put more oil, and the shovel is flying, and the aroma of rice and oil is mixed into the sky, which is easy to make people who are not oily with Amitabha move their index fingers.Niuhe seems to be a common thing in Guangdong, but now the mysterious guerrilla food stalls are rampant across the country.

Guangdong is really unique in the world is actually rice rolls, and there are so many tricks.I like the light and thin rice rolls, steamed out of a drawer, the white steam blends with the powder, it tastes like the sea and the sky, and it is tender, soft and smooth.But a few years ago, when I ate at a food stall in Guangdong, I felt that the homemade rice rolls were more pure and simple. They were simply decorated with some dishes, and the focus was still on "noodles".In the past two years, Hong Kong-style tea restaurants in Shanghai have been making sausage rolls for fear of being too fancy. They often like to use sausage rolls (fried dough sticks), sausage rolls, leeks and fresh shrimps as gimmicks. In fact, the latter two methods are more suitable for eating. Served with tea instead of breakfast.Rice rolls with chives and fresh shrimps is an elegant and elegant poem. The freshness of chives, the smoothness of shrimps, and the tenderness and softness of the rice rolls are so smooth that you can't hold your hand.The rice rolls with char siu are wonderful: all kinds of Hong Kong-style roasted meat are smooth and smooth, with a strong and chewy taste.

In the western provinces of Guangdong, each set of rice noodles has its own family.Walking in Shanghai, there are Guilin rice noodle shops all over the place. It can be seen that the word Guilin rice noodle is deeply rooted in the hearts of Guilin people. In Guizhou, west of Guilin, when it comes to vermicelli, it is subdivided—white rice vermicelli, translucent sweet potato vermicelli, and the treatment is quite different.I have to digress here: Guizhou rice noodles are similar to Guilin rice noodles, with a slightly hot and sour soup; sweet potato noodles are also hot and sour, but the pH value has changed a lot, and the temperature is also a step higher.Guilin rice noodles are often fresh and slightly sour, like Miss Lin mocking Baoyu for nothing; Guizhou hot and sour sweet potato noodles instantly rise to the tune of Sister Feng exploiting Jia Lian.Originally, Guizhou, Chongqing, and all provinces and cities in southwestern Sichuan were famous for their gorgeous spices, and Guizhou was really rich in it.The sweet potato noodles in Pingtang, Guizhou can make people sweat profusely, and it feels like the rice noodles are jumping alive in the mouth.When we arrived in Chongqing, the situation changed again.It is not the hot pot that best embodies the style of Chongqing cuisine, but the spicy noodles. There are so many ingredients in a bowl of noodles that it is like a goddess.A friend of mine used to think that the spicy chicken near Fudan University was more spicy than the chicken, so he suggested that the restaurant change the name of the dish to "chicken spicy".People in Chongqing and Sichuan both pay attention to "taste", and this philosophy is also contained in the rice noodles in Chongqing.The rice noodles in Chongqing can be fresh and smooth even when cleared, but the taste of the sweet potato noodles is amazing after being coaxed by hot and sour.Guizhou sweet potato noodles are sour and spicy, and the word is "ruthless", while Chongqing sweet potato noodles are sour and spicy.Compared with rice noodles, sweet potato noodles are more slippery and translucent. It is easy for people to have the temptation to "chew her to taste the taste". The taste bud area is king. Most of the people who fell for Huang Rong in "Shooting the Condors" had the first impression of "look at this little girl's innocence", and only sighed "really cute" after being tricked, as is the case with many rice noodles in Chongqing.

When I arrived in Hainan, I realized that there are people beyond people and beyond.My friend's father made Hainan fried noodles at home, and he repeatedly advised him to eat: "This is the most authentic Hainanese noodles!" Hainanese rice noodles are divided into coarse noodles and fine noodles. Fortunately, the fine noodles are very fine, just like vermicelli. , and cool and refreshing, somewhat like the essence of Cai Lan's so-called Hsinchu rice noodles - "cool in cold water after cooking to maintain the taste".Hainan Sanxian Fried Noodles is cold, thin, and crispy. It is delicious with peanuts, sesame seeds, bean sprouts, etc., and has a bold and careful Confucian style.Going to Sanya to eat Baoluo noodles is another style: According to the recommendation, I walked all the way through the streets and alleys, and found a shop in the sunshine of 29 degrees in December, ordered Baoluo noodles, and it came out after a while up.Baoluo noodles are probably coarse noodles, and there are no surprises in the ingredients-pig intestines, snails, shredded beef, crushed peanuts, etc.But after taking a bite of the powder, the first feeling is: "Is there such a slippery powder in the world?" The smoothness of the powder seems to have been specially thickened, and there is no mention of the coefficient of friction. The so-called ideal state in a vacuum has no resistance. All kinds of experiments can be fiddled with.Bottom line, Bao Luo powder is rice milk mixed with sesame oil before kneading, so it is unbelievably slippery; the second is that the soup is good, it is very thick and clear.

In the evening, I ate the buffet, and ate some Malay fried noodles and Thai fried noodles, only to realize that the southern people's noodles have noodles.Talk to people after eating enough. According to those who have made flour, making rice flour is actually more trivial than making flour.Flour only needs to add an appropriate amount of water to the flour, and the rest depends on the strength of the two arms; rice noodles need to soak the rice first, grind the pulp and filter it dry, and then knead it into a dough and cook it.For example, Bao Luo powder needs to be added with sesame oil, which is a laborious process.I just want the southern people to have rice to stew, so why bother making rice noodles?Especially Baoluo powder and rice rolls, it takes a lot of work to make them exquisite.In fact, in the final analysis, if the world's diet only seeks to satisfy the stomach and intestines, it is estimated that the fun will be much less.The great wisdom of the neighbors' mothers is not displayed in all kinds of intrigues, but only spent in gossiping with each other while messing with rice noodles.Kundera once asked: Which is more real, the tank or the orchard?In the same way: the economic forum in Boao or a bowl of rice noodles in a shop next to a gas station on the edge of Boao, which one is more valuable?This only God knows.Cai Lan said that there are no rules for how to make noodles, and fans will be able to make delicious noodles in the next life.Every fan in the world has the painstaking efforts of all aunts and uncles, and there are endless words.

After spending the night in West Island of Sanya, I went to have breakfast. The grandmother on the island made steamed noodles, which was another wonderful thing that I had never seen in my life: it was made of rice flour mixed with egg liquid, rolled with dried fish on the island, and steamed. , like rice rolls, non-intestine powder, sprinkled with southern milk sauce.Its taste is also like the sunshine in the south. It seems to be invisible, but it is warm, bright, delicious and juicy enough to make you feel that it is clearly a solid that can be touched.