Lake head rice noodles

Hutou rice noodle is a traditional Han nationality food in Fujian province and belongs to erhu cuisine. Using high-quality rice as raw material and natural mineral water from Wuyishan Mountain, refined by traditional techniques, its quality is superior, crystal translucent, delicate and delicate powder, non-sticky, delicious and delicious, fried and boiled with good taste; With a long history, it sells well in southern Anhui, Southeast Asia, Hong Kong, Macao, Taiwan and other regions. It is a must-have for friends, family, friends, and catering industry. The main products: 100 grams, 250 grams of soft packaging (flavoring), 1000 grams, 2000 grams gift box products. Cooking instructions: Do not soak water.
Hutou specialty rice noodle is a traditional product of southern Fujian. It has a long history and is well-known at home and abroad. The raw materials are selected from the high-quality rice at Anxi Lake, and the natural Qingxi Oasis is taken from the top of the mountain. The color is bright and white, and the vermicelli is soft, easy to cook and cooked, tasteless and acid-free, easy to carry and reliable. Suitable for banquets, home-style fast food, gifts and travel camping.
Rice flour is better at Lakehead, Anxi County. Hutou rice flour workshops are dotted with only 80/% of households in Fushou and Tangtou villages to make rice flour. Lake head rice flour production is different. The first is water, using Suixi Oasis; the second is to select high-quality white rice; the second is drying in the sun, on the long-wave, strong radiation of the river beach, drying on the bake, both sides are steamed. The "Fushou Rice Noodles" made with the well water of Fushou Village is still authentic. Its white as crystal ice, sliding as black, tough as rubber springs, powder, such as slivers, hundreds of cook not bad; can be boiled, stew can be distilled, the oil is not greasy, less oil is not astringent.
Lake head rice flour is made of high-quality white rice and refined with a thin tube. Lake head rice flour processing has a variety of unique natural conditions. The water it uses is from the towering Wuquan Mountain, which contains many minerals. The drying area is located under the sandy beach of Lanxi, where sunshine hours are long and radiation is strong. Therefore, after the lake made of white rice noodles such as crystal ice, fine as black, tough as rubber spring, loose as a tidbit.
Hutou rice flour should be Su Chao. The method of frying is to start with scallion oil, then under the white water and rice noodles, raging fire, hands and a pair of chopsticks are constantly loosening, while adding cold water frequently, until the vermicelli is ripe, golden transparent, the vermicelli shovel speed on the plate, Sprinkle with the right amount of garlic and serve as a delicious fried rice noodle. Another method of cooking is with mushrooms and bamboo shoots. After the water is opened, put the rice noodles into the bowl and eat it tightly. After the rice flour is loosened with the chopsticks, it can be picked up and not cooked too well. After you eat, you can refresh and refresh your body and quench your thirst.

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