龍口粉絲哪個牌子的（Shandong樸素卻不簡單的龍口粉絲）

2023-09-10 23:14:18

龍口粉絲哪個牌子的?擁有壯美自然景觀的山東，鍾靈毓秀，美不勝收；擁有「孔孟之鄉、禮儀之邦」美譽的山東，歷史悠久，文化燦爛；擁有大氣魯菜和精緻小吃的山東，熱氣騰騰，珍饈飄香……《In Shandong》原創英文系列視頻，邀請外國友人一起品鑑山東的「顏值」「滋味」和「內涵」，一起走近勤勞聰慧的山東人，今天小編就來說說關於龍口粉絲哪個牌子的?下面更多詳細答案一起來看看吧!

龍口粉絲哪個牌子的

擁有壯美自然景觀的山東，鍾靈毓秀，美不勝收；擁有「孔孟之鄉、禮儀之邦」美譽的山東，歷史悠久，文化燦爛；擁有大氣魯菜和精緻小吃的山東，熱氣騰騰，珍饈飄香……《In Shandong》原創英文系列視頻，邀請外國友人一起品鑑山東的「顏值」「滋味」和「內涵」，一起走近勤勞聰慧的山東人。

　　Speaking of vermicelli, Longkou vermicelli, a specialty of Yantai City, Shandong Province, is famous all over the world and wasselected into the fourth batch of ChinaIntangible Cultural Heritagein 2014. Longkou vermicelli is thin, pure and bright, neat and flexible, white and transparent.It is soft when cooked, but remains tender and chewy, and does not break even after long-time cooking.

　　說起粉絲，山東省煙臺市的特產龍口粉絲名揚天下，並在2014年被列入國家第四批非物質文化遺產名錄。龍口粉絲絲條勻細，純淨光亮，整齊柔韌，潔白透明。烹調時入水即軟，久煮不碎，吃起來清嫩適口，爽滑耐嚼。

　　The best raw material for Longkou vermicelli is mung beans.The soaking of mung beans is the first core process of making Longkou vermicelli. Hot water of more than ninety degrees centigradeneeds to be poured directly onto the mung beans, and the wax on the surface of mung beans is stimulated by heat, then the beans absorbswater more quickly. After soaking in water for 24 hours, the mung beans can be placed on the grinding plate then.Themellowbean starch is separated by collecting and filtering the ground bean pulp, leaving a slurry of starch and protein.Next, a portion of the starch is drawn out and water is added to make a paste, and it is time to knead the dough manually.Three or four people are gatheringaround the vat, workingtogether to knead the dough. The flour that was originally scattered in the vat gradually became soft and elastic after being beaten and kneaded continuously.The process of forming vermicelli involves hammering the dough with a fist on the basket, so that countless long, thin vermicelli seeps out from the bottom.After being soaked in one pot of hot water and two pots of cold water, the vermicelli, which is uniformly thin, pure and transparent, is then formed in shape. It is then taken to the drying field, and after a few days of insolation of sun, the process of making Longkou vermicelli is officially completed.

　　龍口粉絲最好的原料就是綠豆。綠豆的浸泡是製作龍口粉絲的第一道核心工藝。九十多攝氏度的熱水直接往綠豆上倒，綠豆表面的蠟質受熱刺激後，吸水更快。 在水中泡足了24小時後，綠豆就能上磨盤了。將磨出的豆漿收集起來，再經過過濾和沉澱，留下澱粉和蛋白的漿液，醇正的綠豆澱粉就被分離出來了。接下來，先抽出一部分澱粉加水來打糊，就開始人工揉面了。三四個人圍在麵缸一圈，所有人一起使勁才能把面給揉起來。本是散在麵缸裡的麵粉經過不停地摔打和揉搓，逐漸變得軟糯有彈性。粉絲成型的過程需要錘粉，用拳頭在籮筐上捶打著麵團，讓下面滲出無數條細細長長的粉絲。過幾秒熱水後緊接著就過兩鍋涼水，整齊柔韌、潔白光亮的粉絲在工人的手心裡溜過就成型了。將絲條勻細、純潔透明的粉絲趁著正午的陽光拿到曬場去，再曬個幾天，龍口粉絲的製作工藝就正式完工了。

　　Longkou vermicelli is rich in high grade carbohydrates and dietary fiber. Beingsmooth, Longkou Vermicelli is suitable for a variety of cooking methods. With differentcollocation of dishes can it bring out its own inner quality, whichis plain but also powerful.

　　龍口粉絲富含優質的碳水化合物和膳食纖維。其本身口感潤滑，適合多種烹飪方式，搭配各種菜餚即可發揮出自身的內涵，樸素而有力量。

　　橡果工作室出品

　　視頻：周溪琳

　　文案：武瑋佳、徐立璇（實習編輯）

　　配音：武瑋佳

　　策劃：辛然

　　（部分素材來源：《文旅中國》、海報新聞、齊魯壹點）