Chapter 53 Section 53 Rice Noodle Chili

The practice of rice flour chili is to cut a ripe and unred small bell pepper in half, dip it in salt water, then wrap it with rice flour, steam it in a steamer, and then dry it in the sun. Rice noodles, steamed and sun-dried rice noodles and chili are fried in oil, preferably in tea oil. When the rice noodle chili is fully cooked, it is very crispy.It is spicy, but it is not the kind of direct spicy. It is thicker than red pepper and contains the green flavor of green pepper. I thought that when eating chili in southern Gansu, we should pay attention to green pepper. Both Sichuan and Hunan are based on Red is the main thing, and it also eats other things.The aroma of rice noodles and green chilies, combined with the sun-dried and deep-fried aroma, it is desirable.

Some rice noodles and chili also need to maintain its spiciness depending on the degree of frying.Some are old green peppers, which are about to turn white and red. They are extremely spicy. When they are fried, they are fried until they are a little brown and burnt. If this guy chews, it will collapse in the mouth. Spicy pieces all over the place.It will be extremely spicy, drilled into the side of the tongue, and spicy to the heart.Those who eat it often drink tea or eat candied ginger to suppress the spiciness.No one dares to despise rice flour chili, although chewing green chili is not as heroic as chewing red chili.

After the rice noodles and chili are fried, I think it is also very useful to put them in steamed meat or steamed cured duck to let the spicy taste go into the steamed meat, and let the oil of the steamed meat soak into the rice noodles and chili. smell.In my impression, when I was a child, I always liked to put it in steamed cured duck. The steamed cured duck oil has a wonderful smell of cured meat. The rice noodles and chili absorb enough of this oil, and it is steamed to be a little soft and tenacious. , but the fragrance it should have is not lost, which is of course very beautiful. After the rice noodles and chili are fried, they cannot be put into the pocket and eaten while walking. This is a common defect of all fried snacks, and it is not unique to the rice noodles and chili.Rice noodle chili is very crispy, spicy and crispy, or soft and pliable. With the spiciness of green onions and the unique fragrance of southern rice noodles, it is indeed a very individual tea. The hotness of eating is a sudden and magical joke in ordinary life. In fact, the place in southern Jiangxi is now a hot and spicy area.

The rice noodle series food is actually a delicacy in the rice culture circle, so it is rarely seen in the north. In recent years, only rice noodle steamed meat can go north to enter the wheat culture circle. This sign is of course a positive signal. The enthusiasm for growing rice in the north is also Unabated, growing rice is also expanding a wider wetland.The elimination of wetlands is a factor in China's increasingly deteriorating ecosystem. In the rice cultural circle in the south, the Hakka people all have a seven-star dish, the bottom is made of wood, the top is surrounded by bamboo slices to form a large circle, and the middle is surrounded by a small circle. There are six equal parts between the big and small circles. There are seven compartments, which are specially used to hold snacks, and these snacks are used for drinking tea.In the future, I will talk about what to put in these seven compartments, but there is one compartment that will be used to put rice noodles and chili.