以純米米粉來說因為細米粉與粗米粉是兩個完全不同生產流程的商品。粗米粉製程從挑選在來米、洗米、浸泡、磨成米漿、脫水、攪拌、手壓成米粿團、水煮半熟、第二次攪拌、擠壓米粉絲。
滾水煮熟、過冷水、梳理、批米粉、推出去曬米粉、每一片米粉每一個小時都要去鬆米粉（按摩揉開推開）在烈日下，否則無法完全乾燥。
就是後面滾水煮熟開始這些製程、非常熱、又燙、又湯湯水水的...加上烈日下要每一片米粉，每個小時要去按摩揉開推開....這麼費工、這麼艱辛。
永盛米粉是因為2016年開始，至2019年，每年都接到數十通電話詢問。外面市場都買不到粗的純米米粉（水煮製程）！消費者問：「可否生產？拜託一下啦！為何不生產？」
3年接了上百通電話，才詢問第三代老闆（80幾歲了），老闆30歲以前跟著第二代老闆都是生產粗米粉。
第三代老闆還一直勸說那很艱苦...不要去做...會後悔的...但是我們就一直試著說服：「現在外面已經絕跡，很多老饕對此無法忘懷與期待！我們就少量製作，偶爾做一天就好。」老人家才答應，所以在2020年才推出限量的粗米粉。
粗米粉(水煮製程)會貴是有道理的！
原本已經失傳絕跡的商品...限量重現！
除了是經典重現也是絕無僅有的！
產品說明:
- 嚴選台灣本地優質在來米，使用傳統水煮工法，磨米成漿後製成。
- 原料只有米和水。未含玉米澱粉、小麥澱粉等其他作物澱粉，亦無防腐劑、漂白劑等任何添加物。
- 每100公克含高達7公克以上植物性蛋白質。
- 最新夾鏈袋包裝，適合經常食用者或宴客時使用。
產品成分: 在來米、水
產品規格: 淨重600g ± 10%
保存期限: 2年(未開封)
食/使用方式料理前置作業
1. 滾水川燙米粉約5分鐘。(事先泡水可縮短川燙時間)
2. 川燙時用筷子鬆開米粉,瀝乾後拌入少許食用油以防沾黏。
乾(涼)拌米粉
1.準備醬汁與配料。
2.將川燙過的米粉拌入醬汁與配料即可。
炒米粉
1.將炒料爆香,加水調味做成高湯。(每100g乾米粉約需100cc水)
2.湯汁滾開後,加入川燙過的米粉,拌炒均勻即可上桌。
米粉湯
1.依個人喜好準備各式湯品
2.可省略前置川燙作業。於湯汁滾開後直接放入 乾米粉，煮約5分鐘。(煮時用筷子鬆開米粉，避免沾黏。)
For pure rice noodles, fine and thick rice noodles are produced through two completely different processes. The process for thick rice noodle involves selecting the rice, washing, soaking, grinding into a rice paste, dehydrating, stirring, hand-pressing into rice dough, partially boiling, a second stirring, and extruding into rice noodles.
After boiling, rinsing in cold water, combing, and spreading the rice noodles, they are then sun-dried. Each sheet of rice noodle needs to be loosened (massaged and kneaded) every hour under the scorching sun; otherwise, it cannot dry completely.
The subsequent processes, starting with boiling, are extremely hot and scalding, involving a lot of boiling water... plus the need to massage and knead each sheet of rice noodle every hour under the blazing sun... It's incredibly labor-intensive and arduous.
Yong Sheng Rice noodle received dozens of inquiries every year from 2016 to 2019 because consumers couldn't find thick pure rice noodle (made through the boiling process) in the market! A consumer asked, "Can you produce it? Please! Why aren't you producing it?"
After receiving hundreds of calls over three years, we finally contacted the third-generation owner (who is in his 80s). He had been producing thick rice noodles with the second-generation owner until he was 30.
The third-generation owner kept advising against it, saying it was too arduous...don't do it...you'll regret it...but we kept trying to convince him: "It's practically extinct now, many gourmets miss it and long for it! We'll produce a small quantity, just once a day." The old man finally agreed, so in 2020, we launched a limited edition of thick rice noodles.
Thick rice noodles (made using a boiling process) are expensive for a reason!
A product that was originally lost...reappeared in limited quantities!
Besides being a classic revival, it's also unique!
Product Description:
Made with carefully selected high-quality local Taiwanese rice, using traditional boiling methods, and ground into a paste.
The only ingredients are rice and water. This product contains no corn starch, wheat starch, or other crop starches, and contains no preservatives, bleaching agents, or any other additives.
Each 100 grams contains over 7 grams of plant-based protein.
Product Ingredients: Rice, Water
Product Specifications: Net Weight 600g ± 10%
Shelf Life: 2 years (unopened)
Cooking/Usage Instructions:
Preparation:
1. Blanch the rice noodles in boiling water for about 5 minutes. (Soaking beforehand can shorten the blanching time.)
2. While blanching, loosen the rice noodles with chopsticks, drain, and toss with a little cooking oil to prevent sticking.
Dry (Cold) Mixed Rice Noodles:
1. Prepare the sauce and toppings.
2. Mix the blanched rice noodles with the sauce and toppings.
Stir-fried Rice Noodles
1. Sauté the seasonings until fragrant, then add water and seasonings to make a broth. (Approximately 100cc of water is needed for every 100g of dried rice noodles.)
2. Once the broth boils, add the blanched rice noodles and stir-fry until evenly mixed. Serve immediately.
Rice Noodle Soup
1. Prepare various soups according to personal preference.
2. The blanching step can be omitted. Add the dried rice noodles directly to the boiling broth and cook for about 5 minutes. (Use chopsticks to loosen the rice noodles while cooking to prevent them from sticking together.)
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