The variety is mainly made by hand, and pig bone soup is added. The ingredients are generally onions, ginger, garlic, peanuts, shredded head vegetables and shredded eggs, followed by shredded pork or fried fish cakes. It looks ordinary, but it is simple and meaningful. A few days ago, as one of the five brands of rice noodles exported from Guangdong, Zhongshan Seto Powder was awarded the "Certificate of High Quality and Good Price" by the Ministry of Foreign Trade, which was deeply loved by diners and domestic and foreign merchants.
Powder, a traditional food for birthday parties, means longevity, happiness and longevity. A bowl of good rice noodles is unforgettable after eating.
In the 1980s, Seto powder was a delicacy. After the grain harvest, many farmers will pound some rations into powder, then sun them for seven days and store them well. Wait until the festive day, take it out and make "Seto powder".
It is said that in Magang Town, Kaiping, villagers often say, "I will come back if I have rice noodles to eat." This naturally reminds people of the famous sentence of Meng Haoran, a poet in the Tang Dynasty, "Wait until the mountain holiday, and I will come back when I am in the chrysanthemum." Magang Seto powder has a long shape and becomes a festive food, which means long and long. Local people will eat Seto powder when they get married and celebrate their birthdays. As time goes by, what remains unchanged is people's constant pursuit of a better life. Shops selling Magang Seto powder can be seen everywhere in Kaiping today.
Seto powder in Maanshan Iron and Steel Co., Ltd. is quite complicated from material selection to production technology. First, choose good quality October rice and dry the rice noodles for later use. When making, boil water, put it into rice flour and cook it (the ratio of rice flour to water varies with the quality of flour, so it is generally appropriate to make rice flour wet), and mix it with raw flour, which has been stirred several times. Then twist the dough into a huge column, knead it, press it with your fingers until there are no cracks around the sink, and then let it go and bounce back.
When the water boils, put the powder trough on the pot and put the benches at both ends. Put the kneaded dough into the trough, plug it with a cork, then put one end of the wooden stick into the extrusion hole of the powder trough, and several people at one end will squeeze it down hard, and the vermicelli will "come out" from the small hole at the bottom of the powder trough and fall into the pot. After cooking, pick it up and rinse it with cold water for use. When you eat it, scald it with boiling water and mix the soup, which becomes a unique seto powder. Seto is made of rice, so it must be served with soup. Kaiping people eat rice noodles, the first choice is goose soup rice noodles, followed by chicken soup rice noodles. Among the goose soup, the famous Magang goose soup is the best. It is made of Magang goose, old hen, ribs and so on. After more than ten hours of slow cooking. After blending, the powder is soft and not easy to break, reaching a transparent, refreshing, smooth and continuous "realm" with excellent taste. It's delicious beyond words. In the eyes of Shenzhen people, to say authentic Seto powder, it must belong to Gong Ming Seto powder in Guangming New District. Gong Ming Seto is comparable to Guilin rice noodles, Yunnan rice noodles and other similar well-known snacks in terms of production, ingredients and taste.
In the past, Gong Ming people had the custom of taking rice flour as their staple food. In the evening, housewives put the dried Seto powder in a bucket to soak until soft, and then scoop it up for later use. Early the next morning, every household will kill chickens and geese, and add various nourishing herbs such as dried tangerine peel, medlar and Siraitia grosvenorii to make delicious medicine soup. When you want to eat Seto powder, you can scoop a bowl of hot medicinal soup and put Seto powder into the soup. How did this custom come about in Gong Ming? According to Chen Guanhua, a 74-year-old man from Loucun, it is said that a long time ago, Gong Ming had a mother and son farming in the mountains. Due to the long journey and hot weather, when the mother sent the rice to her son, it had gone bad. Once, the mother made rice into powder, and then made fine powder strips for her son. The rice noodles never changed flavor. This is the earliest Seto powder. Mother and son also distributed Seto powder to the poor who opened up wasteland together, so the practice of Seto powder spread, and eating Seto powder was passed down from generation to generation in Gong Ming.
The process of Gong Ming Seto powder from material selection to production is quite complicated. In the past, in rural areas, it took several families to work together to make it. The tools used to make rice noodles are out of date. Tools for making rice noodles include rocks, sieves (commonly known as baskets) and rice noodle barrels. The traditional rice noodle jar is made of wood, with dozens of small round holes tied at the bottom. The bottom of the thin Buffon cylinder, which is also cut through the small round hole, is fastened. First, choose good quality October rice to soak in clear water, take it out and dry it, mix a small amount of rice and cold rice into the soaked rice, pound the rice into very fine powder with a reef, and put it into a sieve for sieving. One man stepped on the reef and one man sifted the powder. Then put the powder into a big pot or a big pot, then pour in an appropriate amount of hot water, mix it with the raw powder, rub it evenly, rub it into balls (neither too hard nor too soft), and then put the rolled or strip-shaped powder balls into a Seto powder cylinder (the traditional method is to make a cloth bag with the powder ball mouth facing down), and twist and squeeze it by hand on time. The vermicelli made of qualified dough has no broken powder, and the entrance is soft, tough and smooth. Unqualified dough is hard, astringent and paste, which loses the unique flavor of Seto flour, so rubbing flour is the key to the process. Press the kneaded dough with your fingers. After the water is boiled, put the dough trough on the pot, put benches at both ends, put the kneaded dough into the trough hole and plug it with a cork. Then, put one end of the wooden pole into the extrusion hole of the noodle groove, and several people at the other end push it downward, so that the Seto noodles can be continuously drilled from the small hole at the bottom of the noodle groove along the round hole of the Seto drum and put into the pot to boil. When the vermicelli is put into the pot, increase the fire to let the boiling water boil, so that the vermicelli will not stick together. Squeeze the dough, cover the pot and cook for a while, then prepare a large basin of cold boiled water, take out the noodles and pour them into cold water for soaking. Take out the noodles to dry, pour them into the ingredient soup and stir well. This is the finished product of noodles. Eating rice noodles must be accompanied by Gong Ming Roasted Goose, which is the difference between Gong Ming rice noodles and other places. Belonging to steamed rice noodles, it is located in Rongjiang County, Qiandongnan Prefecture, Guizhou Province. Under the guidance of national policies, Rongjiang people, who have always been picky about the taste of dishes and delicious ingredients, slightly adjusted the original method of making rice noodles and formed today's Rongjiang Seto powder. Because Rongjiang dialect says "spicy" as "Seto", it is called Seto powder.
Rongjiang Seto powder was first spread in rice noodle shops where processed rice noodles were made, and it was eaten as a snack at night. However, because of its delicious taste, it greatly retains the nutrition and sweetness of Rongjiang Gong Mi, and the softness of cooking makes it the mainstream of snack in Rongjiang County today.
Mix Gong Mi, a specialty of Rongjiang, with a little glutinous rice, roll it into rice slurry on a stone mill, then pour the rice slurry into a big iron bowl and steam it over high fire. After 2 minutes, the rice slurry changed from liquid to solid under the action of steam, which is the embryonic form of rice flour we saw. Roll up the prototype of rice noodles from top to bottom according to the outline of the big iron bowl, and then divide it into small pieces of Seto powder of 3-5 cm with chopsticks. Add cooked Rongjiang braised beef, dog meat, duck meat and other seasonings into the bowl, and then add small pieces of rice noodles into the seasoning bowl, and a bowl of authentic Rongjiang rice noodles is completed.