Vermicelli is a very familiar ingredient in our daily life, and it also has a very important position in the production of food, this kind of much-loved food, in fact, was developed as early as a thousand years ago, and was called Suo Fen in ancient times, and has a variety of titles such as fine powder, thread powder, silk powder, cold powder, winter powder, etc.
Vermicelli is a kind of silk or strip dried starch product made of beans, potatoes and grains, and the rich shapes include round vermicelli, coarse vermicelli, fine vermicelli, flat (wide) vermicelli and flake vermicelli. Vermicelli is a delicacy that has undergone a long history of rich changes and has long become an indispensable part of Chinese food culture.
In ancient China, people began to use a variety of ingredients to make noodles, including foods similar to vermicelli. These earliest vermicelli, perhaps made from beans, went through a series of processes to form an ancient pasta tradition.
In the development and evolution of different regions and different nationalities, the raw materials of vermicelli are gradually diversified. Some places are legume-based, while others use potatoes or grains, which gives vermicelli a richer taste and nutrients. Whether it is smooth sweet potato vermicelli or unique potato vermicelli, it is enriching the selection of vermicelli.
In ancient times, vermicelli was not only a delicacy, but also a staple ingredient in customs and festivals that symbolized a good harvest and happiness. In some traditional festivals and celebrations, people make a variety of vermicelli delicacies to express their hope for a better life. This Xi has continued to this day and has become a blend of tradition and modernity in Chinese culture.
There are many different types of vermicelli, not only in terms of shape, but also in the way they are cooked. Some people use vermicelli for stir-frying, absorbing all kinds of delicious soups, and the flavor is unique in the mouth;Some people cook coarse vermicelli into a cold salad, with a sauce-filled seasoning, refreshing and delicious;Wide vermicelli is often the first choice for hot pot, melting as soon as it is put into a hot pot, and it is full of rich soup flavor.
In addition to the land of China, vermicelli has also taken root in other parts of Asia and gradually spread to countries around the world. In East Asia, such as Japan, South Korea, Vietnam, etc., each has its own unique way of making and cooking vermicelli. In the West, with the love of Asian cuisine, vermicelli has gradually become an exotic delicacy.
As a traditional ingredient, vermicelli has been constantly innovating and developing. The progress of modern science and technology has made the production process of vermicelli more refined and retained more raw material nutrients. At the same time, the improvement of cooking skills has made vermicelli more diverse, which has become one of the highlights of food culture in various places.
In the world of vermicelli, the long river of history is surging with the tide of change, and each kind of vermicelli is a memory of an era and a taste inheritance. Whether it is a wisp of thin vermicelli or a wide and flat wide vermicelli, it is enriching people's tables, connecting the warmth of the family, and passing on the charm of food. One person cheers for the graduate school entrance examination