Chinese name: bak kuey teow
Alias: rice fruit
The people of Fuzhou eat lightly and make bak kuey teow the same way. White kuey teow in Fuzhou have fried white kuey teow, boiled white kuey teow and other practices, the general fried with shredded meat and greens, but also can be boiled into a sweet as a late-night snack, each with its own flavor. The most common practice of kale fried white kuey teow, white kuey teow with a little shredded meat, mushrooms, garlic and other fried, fried white kuey teow as white as jade, fresh and crisp.
When people talk about the food "white kuey teow", they will be able to boast that "white kuey teow" in the mountains is pliable and 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, 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 passers-by tourists see all get off the car to buy, near the restaurant to order, usually sell more than 100 pounds a day, if the "tooth festival", sold to more than 200 pounds, busy, but also called the neighbors to help.