Rice flour is an ancient food. In the ancient cooking book "Food Times", rice flour was recorded as "charm". Interpretation of Ci, which was recorded in Sui Shu, was lost in the Southern Song Dynasty. The original meaning of "charm" is polished rice, which is extended to "polished rice" In Yao's craft, the "dish" is made by grinding glutinous rice into powder, adding honey and water, adjusting it to a moderate thickness, pouring it into a bamboo spoon with holes drilled in the bottom, and the powder slurry flows out into fine lines, then putting it into a pot and decocting it with ointment, that is, rice noodles. Polished rice is ground into refined powder, and refined food is made of refined powder, because rice flour has the name of "lasting appeal". Because of its outflow, it is familiar, chaotic, entangled and entangled, also known as "disorderly accumulation".

In the Song Dynasty, rice noodles, also known as "rice noodles", can be dried, white and bright, as fine as silk thread, and can be given to others. "Jianghu often Weng Shi Chao Chen Zao? 6? 1 Hotel Sanfu said: "A wisp of powder, a wisp of reins. Evenly cocoon and spin silk, moisten goose and remove fat. The method of Wu Nong is different, and Chu can stand against the wall. This jade food, take my vegetable intestines. The seven tendons are smooth and sweet. " At that time, Xu Nanqing wrote a poem "Make a nest with rice noodles" in Zhao Fan, which showed that the dried rice noodles at that time were bird's nest-shaped, just like the dried rice noodles made in Kunming today.

During the Ming and Qing Dynasties, rice noodles were also called "rice cakes". Vae's "Song's Health Department" said: "The rice is disgusting, the sound is rancid, and Xie Dieshan said:' rice noodles'." There are two ways to make it. First, "japonica rice is very clean, and glutinous rice is absolutely fine. The soup is slightly hard and cooked in a pot. A little mixed flour, "make links, cut into thin strips and dry them violently." "Boil it in fat juice and mix it with pepper, pepper, soy sauce and onion." Secondly, "Add rice slurry to the powder to make a paste, knead it into a ball like mung bean powder, put it in soup and put it in a kettle."

There are still two ways to make Yunnan rice noodles: one is to ferment rice and grind it, commonly known as "sour rice noodles". Its process is complex and time-consuming to make, but it is smooth and sweet, with a fragrant rice flavor, which is a traditional method. Secondly, the rice flour is directly put into the machine for extrusion, and it is gelatinized and shaped by the heat of friction, which is called "dry rice flour", and it is "dry rice flour" after drying, which is convenient for carrying and storage. It swells when cooked and eaten. Dried rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles.

Modern and contemporary rice noodles are different from traditional methods because of the introduction of mechanized production. In particular, the "rice noodles (which should be called rice noodles)" made in various parts of the south are different from rice noodles. Although rice noodles are shaped like rice noodles, they are not rice noodles. For the definition of rice noodles, it should be said that rice is used as raw material, and raw materials such as sweet potato powder and potato powder are added to rice noodles (accounting for a large proportion), which makes the taste and preservation method very different from rice noodles. From the taste point of view, rice noodles are mostly "moist bones and muscles", while rice noodles are mostly "soft bones and muscles". The entrance of rice noodles is slippery and waxy. In particular, the difference between "sour rice flour" and "sour rice flour" is even greater. The entrance of acid powder is "acid cotton facilitation" and the entrance of acid rice noodles is "acid crisp somersault". "Dry rice noodles" are similar to "rice noodles", but the difference lies in whether rice is used as raw material. Rice noodles are easy to store, similar to "dried rice noodles". After drying, they can not only be stored for a long time, but also are not easy to deteriorate. Dried rice flour began to gradually replace sour rice flour because of its simple production, and dried rice flour was also made thinner and longer. Rice noodles in Yunnan are rice noodles, and rice noodles in other places are rice noodles. Rice flour is the product of rice flour spread, and it is the inheritance and development of rice flour. It is worth mentioning that beef noodles in Guizhou are also a good delicacy. However, when rice noodles are used instead of "rice noodles" in beef noodles for cooking, rice noodles can't stand this high temperature and are easy to break. Similarly, rice noodles are not eaten through 18. People who are used to eating rice noodles can easily distinguish "sour rice noodles", "sour rice noodles", "dried rice noodles" and "rice noodles" from the taste.

Sour rice noodles are suitable for all ages. Because of the traditional production method, sour rice flour is easy to digest, and dry rice flour is slightly inferior.

Edit entry open classification: diet, rice flour reference materials

During the Ming and Qing Dynasties, rice noodles were also called "rice cakes". Vae's "Song's Health Department" said: "The rice is disgusting, the sound is rancid, and Xie Dieshan said:' rice noodles'." There are two ways to make it. First, "japonica rice is very clean, and glutinous rice is absolutely fine. The soup is slightly hard and cooked in a pot. A little mixed flour, "make links, cut into thin strips and dry them violently." "Boil it in fat juice and mix it with pepper, pepper, soy sauce and onion." Secondly, "Add rice slurry to the powder to make a paste, knead it into a ball like mung bean powder, put it in soup and put it in a kettle."

There are still two ways to make Yunnan rice noodles: one is to ferment rice and grind it, commonly known as "sour rice noodles". Its process is complex and time-consuming to make, but it is smooth and sweet, with a fragrant rice flavor, which is a traditional method. Secondly, the rice flour is directly put into the machine for extrusion, and it is gelatinized and shaped by the heat of friction, which is called "dry rice flour", and it is "dry rice flour" after drying, which is convenient for carrying and storage. It swells when cooked and eaten. Dried rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles. Related terms: pea jelly bait noodles crossing the bridge rice noodle term evaluation: **8 people participate in the evaluation authority.

12.5% major

12.5% rich

12.5% is good.

12.5% is very poor.

50.0% I will evaluate: the creator of entry statistics: Jane; Number of edits: 3 Number of entries viewed: 2 1340 Number of recent updates: 10.06.03 Related entries.

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