Nanchang
By VicentaLakin
The Nanchang people love to eat powder, which is made up early in the morning, while the Chinese dinner is favoured by Nanchang. Today's Nanchang powder is basically my product, but food needs innovation, not one layer. There are only eggs, cabbages and mussels in the family, so they are used as rice powder partners for a special pot of Nanchang powder。
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- simple
Steps for Nanchang
1
Prepare the rice powder for 500 grams。
2
Water is boiled in the pot, rice powder is put in the open water and the fire boils for 15 minutes。
3
Shut the fire for 15 minutes。
4
Powdered rice powder is washed in the cool water, and the criterion for the powdered rice is that the finger can be snapped with a little force. Don't cook too well, or you'll get fired。
5
When the powder is completely cooled, it is placed in a water seepage sift to control the dry moisture。
6
Molybone。
7
The wrapper is torn to pieces。
8
Egg break。
9
Garlic cut to the end。
10
You put oil in the pot, you fry the eggs。
11
When the eggs are cooked, the garlic, mussels and wrappers are cooked up to eight points。
12
Powdered into rice powder, turned off the fire, added salt, raw smoke, old twitching, and evened fire。
13
Load。