For Fujianese and Hakka people,"noodle line" is a kind of pasta that symbolizes longevity and good fortune. It also has the significance of using it to exorcise evil spirits, eliminate bad luck, ensure peace, and reunite the family.
Elderly people celebrate birthdays, children eat noodle thread on birthdays, noodle thread on festive days, men eat noodle thread after returning from fishing, wanderers return or distant relatives return to their hometowns, noodle thread after getting rid of bad luck, and so on. In short, since ancient times, the noodle line has been a kind of pasta that symbolizes good fortune, longevity, and peace in Fujian and Taiwan, and prays for relatives.
There are many ways to make "noodle line", including fish round noodle line, seafood noodle line, fried noodle line, etc., but these are just general ways to eat. The real thing to eat noodle line to pray for blessings is usually to eat "pig's foot noodle line", which is a custom inherited from Fujian and Taiwan.
Hakka people in Fujian are the most particular about this. Every time I go to Fujian on a business trip, I always have to stay at my distant great-aunt's house for two days, and my first meal every time is to eat noodles. Later, I heard my cousin say: "This is the old man praying for me, for my health, for my career, for my happiness, etc. She is praying for me from the bottom of her heart, and may everything be well for me in my life." Although grandma didn't say it out loud, all her good wishes were condensed into a bowl of exquisite flour. That time, after listening to my cousin's explanation, I was deeply grateful to the old man for his blessings. I am old, but I still have deep concern for my younger generation! I wish grandma health and longevity!
Today, make a bowl of noodles, pray for my family, distant relatives and all friends, and wish everyone health, peace and happiness!
The practice of "pig's foot flour thread" is as follows;
Mindong pork knuckle noodle line
By ElvieMurray
Recipe Recommendations
- fine flour 150 grams
- pettitoes 一只 450 grams
- cooking oil 15 grams
- qingshui appropriate amount
- cabbage 2 trees
- Qingcangduan 20 grams
- ginger slices 10 grams
- cinnamon 1 grams
- geranyl 1 tablet
- octagonal 两枚 3 grams
- pepper 1 grams
- small dried pepper 两个 1 grams
- rock sugar 20 grams
- salt 3 grams
- white sugar 10 grams
- chicken powder 2 grams
- soy sauce 20 grams
- white pepper a little
Steps for Mindong pork knuckle noodle line
1
Cut the pig's trotters into pieces from the bones and joints with a knife.
2
Soak in clear water for half an hour and wash it, then boil in boiling water for 5 minutes and remove it for later use.
3
Put a little base oil in the pan, and then scoop in a spoonful of white sugar, about 10 grams.
4
Stir-fry the sugar over low heat until it turns slightly yellow. Add spices and onion and ginger and stir-fry.
5
After frying until the aroma is fragrant, pour in proper amount of boiling water and bring to a boil.
6
Then pour in Shaoxing wine.
7
Add rock sugar.
8
Pour in the appropriate amount of soy sauce.
9
Put the scalded pig's trotters into the pan.
10
Bring the soup to a boil over high heat.
11
Cover the lid and simmer over low heat for two hours.
12
After simmer the pig's trotters for two hours, sprinkle with a little chicken powder to taste.
13
Sprinkle with a little white pepper.
14
Finally, add the right amount of salt and cook for another two minutes and turn off the heat.
15
Boil the soup pot water, add the fine noodles and cook.
16
After the noodles are cooked, remove them into a bowl and pour them with the stewed soup.
17
Put a few pork feet on the fine noodles, embellished with cabbage hearts, and serve on the table.Mindong pork knuckle noodle line Make Tips
Characteristics of this side: beautiful color, strong aroma of stewed soup, smooth noodles, soft and rotten trotters, strong soup, delicious taste, and long aftertaste. Warm tips: 1. The pig's trotters should be cut from the bones and joints, and each pig's front hoof can be divided into eleven pieces. It is best not to chop it with a knife. Pig bones are very hard and easily destroyed by the knife. It is not cost-effective. 2. Pig trotters must be stewed to sufficient heat. It is best to remove the bones with a sip after entering the mouth. 3. Don't fry the sugar color, just fry it slightly yellow. If you fry it too much, the soup will turn bitter and the taste will not be delicious. This Mindong-style "pork knuckle noodle line" with a large fried spoon is ready. It tastes fragrant and delicious, and it tastes very good! For friends 'reference!