Anyang starch rice

2024-05-23 02:59:02 343

Powder rice is one of the "three treasures" of Anyang. Whether in large restaurants or snack stalls on the streets and alleys, its traces can be seen everywhere. Powder rice has a sour and fragrant taste, which not only appetizes but also clears heat and reduces heat. There is a unique sour, fragrant, sweet, and mellow taste. It is a traditional food that people in the old city of Anyang love very much. Due to its affordability, sour and sweet taste, rich and mellow aroma, and the ability to clear heat and reduce fire, powdered rice has become a local snack and is known as one of the "Three Treasures" of Anyang< Br>

Details of ingredients

Mung bean powder10 pounds
milletseven two
CarrotsTwo
Chinese cabbage2 and a half pounds
soybeanHalf a kilogram
PeanutsHalf a kilogram

Technique

difficultySimple
workmanshipcook
tasteAcid saltiness
timeThree hours

Steps to make Anyang starch rice

1.1 Pour the powder into the pot, stir well with a spoon, and heat the powder over high heat until it boils 70-80%.
2.2. Shred carrots, shredded cabbage, and chopped vegetable leaves for later use.
3.3. Cut scallions into slices, cilantro into sections, and ginger into powder.
4.4 Marinate the above three ingredients with salt, monosodium glutamate, and sesame oil until they taste well and set aside.
5.5. Add an appropriate amount of water to the flour to make a thin noodle sauce and set aside for use.
6.6. When the powder is cooked to 70-80% boiling, add millet and stir continuously with a frying spoon until cooked for 30 minutes.
7.7. After the millet is cooked until it blooms, add cabbage and shredded carrots and simmer on low heat for 30 minutes.
8.8. Cook until the rice is sticky, add half a liang of cooked oil, an appropriate amount of salt, and stir well with a spoon to taste MSG
9.9, and then add soaked soybeans and peanuts and boil them for 15 minutes.
10.10, then add the prepared diluted noodle juice, stir well with a spoon, and stir continuously while adding.
11.11. After boiling and sticking, add pickled green onion slices, coriander segments, and ginger and stir well.
12. Finished product drawings
13. Finished product drawings