經典小吃正宗「純米粉」 製程繁複得來不易
米粉這道臺灣經典小吃，正統做法其實很耗工。首先原料「在來米」需先貯存一段時間，等黏度降低後才能開始。製程從洗米、泡米、磨漿、壓乾，先做成一大團「粿丸」。再去蒸七分熟。放涼後還得攪拌一次，再以重力壓成米粉。大團粿丸放入那一端的機器，從這端像個蓮蓬頭的機器，吐出一絲絲精細白米粉。成形的米粉，還要再蒸。蒸熟以後因為很黏，須趁熱搓揉，否則立刻糊成一團。等待略涼以後，再切斷、烘乾，最後才能包裝。
用誠信與耐心製作出的100%純米粉
光是寫的已如此繁複，現場實作更不消說。米粉的製作在在考驗永盛的誠信與耐心。正因純米粉製程繁複，有些一般市售的米粉，可能就會求快速，以玉米澱粉來替代。只是玉米澱粉本身缺乏黏性，攪拌時往往需要加入人工黏稠劑，使米粉口感變Ｑ。一般市面上看到的米粉通常是白亮亮的顏色，煮熟後依舊是白得閃閃發亮。但其實真正的米粉在尚未烹煮之前的顏色略黃而不死白，煮熟後會呈現淡淡的黃色，這才是真實米粉的樣貌。所以有經驗的前輩，通常會勸愛吃米粉的人：「腸胃不好的話，可不要多吃，米粉可不容易消化。」其實，這不是米粉的錯。純米米粉事實上是很柔軟，並且容易消化的。反之，非純米製成的米粉則因摻雜添加物才會對腸胃造成負擔。有鑒於此，里仁與永盛的共同信念是，雖然純米米粉製作的路不快速，還得繞得比較遠，但呈現給消費著的卻是真實與健康！
成份：精選在來米
保存期限：2年
產地：台灣
規格：600g
保存方式：請存放於乾爽陰涼處、避免日照，開封後請冷藏保存。
【商品包裝外觀樣式色澤以實際出貨為準】
Authentic Taiwanese Rice Noodles: A Complex and Hard-Won Process
This authentic Taiwanese food, rice noodles, is actually quite labor-intensive to make authentically. First, the raw material, "Zailai rice," needs to be stored for a period of time until its viscosity decreases before production begins. The process involves washing, soaking, grinding, and pressing the rice to form a large "kueh wan" (rice cake ball). It's then steamed until it's about 70% cooked. After cooling, it's stirred again and then pressed into rice noodles by weight. The large kueh wan is fed into a machine at one end, from which a showerhead-like machine outputs fine white rice noodle. The shaped rice noodles are then steamed again. Because they are very sticky after steaming, they must be kneaded while still hot, otherwise they will immediately clump together. After cooling slightly, they are cut, dried, and finally packaged.
100% Pure Rice Noodles Made with Integrity and Patience
The process is already quite complex just from the description; the actual production process is even more demanding. The production of rice noodles truly tests Yong Sheng's integrity and patience. Because the production process of pure rice noodles is complex, some rice noodles brands may use cornstarch as a substitute in an effort to speed up the process. However, cornstarch itself lacks viscosity, so artificial thickeners are often added during mixing to make the rice noodles al dente. Rice noodles on the market are usually bright white and remain so even after cooking. But real rice noodles are slightly yellowish, not bright white, before cooking, and turn a pale yellow after cooking – this is the true appearance of rice noodles. Therefore, experienced people often advise rice noodle lovers: "If you have a sensitive stomach, don't eat too much; rice noodles are not easy to digest." Actually, this isn't the rice noodles' fault. Pure rice noodles are in fact very soft and easy to digest. Conversely, rice noodles made from non-pure rice, due to the additives, are what affect the digestive system. In light of this, the shared belief of Leezen company and Yong Sheng is that although the path to producing pure rice noodles is slower and involves a longer process, it presents consumers with authenticity and health!
Origin: Taiwan
Ingredients: Selected high-quality rice
Shelf Life: 2 years
Size: 600g
Storage: Store in a cool, dry place, away from direct sunlight. Refrigerate after opening.
[Product packaging appearance and color are subject to change.]
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