historical stories
In the twenty-first year of Kangxi of the Qing Dynasty (1682), Xuan Ye, the saint ancestor of the Qing Dynasty, celebrated his 29th birthday because he put down the "Rebellion of the Three Vassals". The superstitious Kangxi decided to celebrate Christmas early. The fast horse spread the news to Anxi, and Li Guangdi discussed with his cousin Li Guangdou and uncle Li Riyu how to add luster to the "Shengping Banquet". At that time, the mountains and rivers at the head of the lake were high, the forests were dense, and there were many tigers, and there were also many mountain lords. The people's lives were extremely difficult, and there was really nothing to congratulate them. When Li Guangdi was a child, he was captured and taken to the mountain village by Lin Risheng, the king of Maoding Village in Yongchun. He was rescued by Dongyue Temple in Anxi County and Zen Master Shang Dehui. Before returning home, Li Guangdi learned to make gouache at Dongyue Temple. At this time, Li Guangdi suddenly thought that the rice noodles made from Hutou Spring Water have a soft and delicate taste. It would be better to make the water flour into thick strips and dry it before taking it to the court. At that time, he could also perform how to eat it in public. My cousin and uncle both said it was good, but northerners like to eat dry food, and it is difficult to soak in soup before the imperial palace. It is recommended to bring shredded bamboo shoots and mushrooms from the lake to stir-fry them, which will make the taste more distinctive. In this way, Li Guangdi turned Hutou rice noodles into tributes. He stir-fried shredded pork, shrimp, and mushrooms until they are done. Add appropriate amount of meat bone soup and rice flour into the pan and stir it with oil. He quickly lifted the pan and poured the fried rice flour on a porcelain plate. It became a banquet for ministers, Hanlin and meritorious ministers in Emperor Kangxi's "Shengping Banquet". Delicious with Quanzhou local characteristics.
Fried Hutou Rice Noodles
By KirkStracke
Recipe Recommendations
- three-layer meat appropriate amount
- mustard appropriate amount
- carrots appropriate amount
- red pepper appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- oil appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Fried Hutou Rice Noodles
1
This is Quanzhou Anxi specialty Hutou rice noodles.
2
First soak the Hutou rice noodles in warm water for 15 minutes.
3
Soaked Hutou rice noodles, which is almost ready, you can pick them up for later use.
4
Mustard mustard, carrot, red pepper, green pepper, green onion.
5
Cut mustard greens, carrots, red peppers, green peppers, and green onions.
6
Pour the white sugar into the pan and add oil until the white sugar turns brown.
7
Pour in the three layers of meat and onions, and stir-fry until golden brown. Add white sugar to make the three layers of meat more delicious.
8
Add carrots, red peppers, green peppers, and mustard greens in turn, add salt, and season with chicken essence!
9
Pour in the soaked rice noodles and add some soy sauce.
10
Stir it for another 3 to 5 minutes.
11
It's time to go on the market. It's beautiful and tastes so fairy!
12
This plate was fried on my husband's birthday. Hutou rice noodles are fried with beef and onions, and some cumin is added. The taste is even more wonderful!