Can Guangdong wrasse flour be made by Yaoxian multifunctional rice noodle mechanism?

Wrasse flour, a famous traditional snack in Guangdong Province, is a kind of long vermicelli made by mixing sticky rice flour with hot water after grinding rice. Gaoming, Kaiping, Enping and other places also eat wrasse as a traditional Mid-Autumn Festival snack, and it is also a common food in Hong Kong and Macao. Guangdong Wrasses flour has four origins -- Gaoming in Foshan, Houjie in Dongguan, Enping in Jiangmen and Xiguan in Guangzhou.

In everyone's heart, there is a taste of their own hometown, and wrasse flour is the exclusive memory of Foshan people.

Foshan is known as the "Land of fish and rice". Gaoming wrasse flour, which uses dried sticky rice flour as raw material, has been popular for hundreds of years. Smooth and flexible vermicelli, with rich taste of ingredients, plus a spoonful of bone and other slow heat fine broth, a bowl of fragrant Gaomi wrase noodles on the table.

Because seto powder long, have a long long good intentions, coupled with high Ming special love to eat seto powder, so every festival, wedding banquet, daily diet, clever table are not without seto powder. The word "wrasse" of Gaoming wrasse is derived from the action of "water flowing through fine sand", which is also the "essence" of its production process. Traditional methods include selecting rice, grinding it into powder, sifting powder, drying powder, and then making wrasse flour with the powder. The production process of wrasse flour is numerous and time-consuming. But because of the selection of fine materials, skilled technology, craftsmen's ingenuity, create the best quality of Gaoming wrasse powder.

Although the way of making wrasse flour is similar in different places, the four origins of Guangdong wrasse flour - Gaoming in Foshan, Houjie in Dongguan, Enping in Jiangmen and Xiguan in Guangzhou - have different ingredients, soup base and ingredients, so the taste will be different.

The origin of Xiguan wrasse is derived from the wisdom of Guangzhou people! According to legend, in the age of material poverty, Guangzhou people play the spirit of budget - skillfully use leftover food into a delicious night snack.

Therefore, the overnight rice is air dried or dried, and then polished into rice flour, smashed into flour, and then the rice milk "wrasse" is boiled into boiling water with the tools of a slotted spoon until the night snack, etc., which is the prototype of Guangzhou wrasse. Xiguan wrasse noodles are not as clear as rice noodles, nor are there only paste without noodles as lumpy soup, which is much like the noodles in the north. But Xiguan wrasse is richer in texture, thicker and smoother in taste. Now there is no shortage of materials before, so the soup base is more particular. Pork bones, pork fat, lard, peanuts, mushrooms, char siu are used as the soup base. The soup base is fresh and fragrant. People who have eaten rice noodles know that wrasse noodles are similar to fresh rice noodles, which taste good. However, as time has passed and science and technology has developed, there are now many places that use rice noodle machines to make wrasse flour.