Chinese Name: White Kuey Teow
Putian and Fuzhou people eat light and make white kuey teow in the same way. White kuey teow in Putian and Fuzhou have fried white kuey teow, boiled white kuey teow and other practices, the general use of shredded meat and greens fried, but also can be boiled into a sweet as a late-night snack, each with their own flavors, in Putian and mixed with peanut sugar to eat. The most common practice kale fried white kuey teow, white kuey teow with a little shredded meat, mushrooms, garlic and other fried together, fried white kuey teow white as jade, fresh and crisp.
White kuey teow, which resembles the rice cake of the north, is a flavorful delicacy for the people in the mountainous areas of Putian during the New Year's festivals and celebratory banquets. Ribbed rice is a kind of stalked rice, with a long growing period and low yield, so the planting area is not much, but the toughness, stickiness and flavor of its rice are excellent, and it is the rice for making bak kuey teow, which the people of Chenghana call "Shanli bak kuey teow".
When people mention the food "white kuey teow", it will be born to boast: mountain "white kuey teow" flexible, indeed delicious. In the 1970s and 1980s, the "white kuey teow" was produced and marketed by families in the mountains of Fujian Province. The rice used to make "Pak Kuey Teow" was selected from the high quality winter rice "Bai Gu". "The yield of white rice is low, only 400-500 pounds per mu. Moreover, the process of making "bak kuey teow" is complicated and requires a lot of labor and material resources, and it is usually done with the help of 5-8 people. The first "white rice" soaked, in the steamer cooking "cooked", sprinkled with a little salt on top, put into the mortar pounding, and from time to time to the mortar to spray a little cooked peanut oil, and then while hot dragged a ball on the board vigorously handful of strips or molded into a pair. Usually it is difficult to eat "white kuey teow", occasionally encountered in the Qingming, winter solstice, "half of the seventh month", wedding and funeral, New Year's Eve and other occasions to taste, and as a first course of dishes. According to the local elders in Fujian, according to the customs of the mountain people, "White Kuey Teow" is the highest specification gift for the mountain people, and cannot be given to others at will. People usually choose to send "White Kuey Teow" on the third day of the first month of the lunar calendar when they are "traveling", which means that the relationship between people is close, like brothers and sisters. At the same time to send "white kuey teow" is very delicate, in a pair of "white kuey teow" on the point of red or put a piece of red paper, wishing good things come true, the next year, life is red-hot, and friendship, like a spark, the sky is the limit.
After the 1990s, the mechanical grinding of "white kuey teow" replaced the stone mortar pounding, saving both time and labor. At the same time, the low yield of rice "white grain" almost no one planted, choose the market quality winter rice, simple and convenient. With the improvement of life in the mountainous areas, usually want to eat "white kuey teow" is quite convenient, at any time you can buy, a phone booking, door-to-door delivery, to be made into what can be guaranteed quality and quantity. Of course, in the past, the folklore of New Year's Eve, "'White Kuey Teow' fried with garlic and green, year after year is which is which" (occasionally meaning that every New Year's Eve is the same as the old one) is gone, cook or fry a "White Kuey Teow" inside! The white kuey teow is made of high-quality ingredients such as oysters, dried razor clams, shrimp, and mushrooms.
Bak kuey teow can be kept fresh for about 7 days in the refrigerator without soaking in water before cooking. Because of the long storage time, "white kuey teow" extraordinarily best-selling, foreign travelers passing by to see all get off the car to buy, near the restaurant to order, usually sell more than 100 pounds a day, if to the "tooth festival", sold to more than 200 pounds, busy also can not come over, but also called the neighbors to help.
Putian also has a fried white kuey teow eating method. It is characterized by frying the oil before the white kuey teow first crispy, and then with a variety of accessories to continue processing. This way the white kuey teow is crispy on the outside and tender on the inside, which has a unique flavor. In addition, white kuey teow is the least hunger-inducing of all the snacks that can be used as a staple food in Putian, whether it is lo mein or rice vermicelli, the digestive capacity is definitely below that of white kuey teow. Therefore, people with poor digestive function, even if you think it is delicious, do not eat it.