Wuwei Kitchen Pasta [Anhui Wuwei Specialty]

What is Wuwei Kitchen Cake? Authentic Anhui Wuwei Specialty: Wuwei Kitchen Sending Cake

Content Summary:Do you want to know what Wuwei Kitchen Sending Cake is? This article is a detailed introduction to the special product of Wuwei in Anhui Province - Wuwei Stove Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wuwei Stove Cake. The full text takes about 6 minutes to read, mainly including the basic introduction of Wuwei Stove Cake and its nutritional value? What are the product features of Wuwei Kitchen Cake? How did the history of Wuwei sending stove cakes come about? The method of making Wuwei Kitchen Cake, etc

Basic Introduction to Wuwei Kitchen Cake

In the past, the people of Wuwei County, Anhui Province, used to make rice cakes as offerings to the "Kitchen God". Every day on the 23rd of the twelfth lunar month, every family makes stove cakes. Generally, Rice noodles, stuffing and other raw materials are prepared in the morning, processed in the afternoon, and fried in the evening. The first pot of pan fried and baked rice cake is first used to offer sacrifices to the stove

What is the nutritional value of Wuwei Kitchen Cake

As it is mainly fermented from rice and steamed, its main nutrients are starch and small molecule sugars, which can provide energy in a timely manner

What are the product features of Wuwei Kitchen Pasta

The side of the stove that sticks the rice cake to the pot is golden in color, crispy but not burnt, and has a crispy and delicious taste; Not sticking to the surface of the pot, smooth and oily, soft but not sticky; The filling is juicy, with a savory and delicious taste, and a light aroma. The filling of "Sending Stove Cake" is varied, and in addition to radish filling, there are often flavor varieties such as "pickled vegetable filling", "celery sprout stir fried shredded meat filling", "white sugar filling", "osmanthus sugar filling", "sesame sugar filling", "spicy filling", etc

How did the history of Wuwei sending stove cakes come about

"Sending off the stove" is a folk custom in ancient China to worship the "Kitchen God". In ancient China, the folk believed that the "Kitchen God" was a deity who was in charge of the misfortunes and blessings of a family for a year. Therefore, on the 23rd or 24th day of the twelfth lunar month, people use paper horses, maltose, rice cakes, and other materials to send the "Kitchen God" to heaven, known as "Sending the Kitchen God". On New Year's Eve, a new Kitchen God statue is posted, known as "Welcoming the Kitchen God". Almost all regions in the country have this custom, and the time for "sending the Kitchen God" is usually around the 24th day of the twelfth lunar month, with different offerings for the Kitchen God in the south and north. In some places, folk people make rice cakes as offerings to the "Kitchen God". Every year on the 23rd day of the twelfth lunar month, every family makes stove cakes. Generally, Rice noodles, stuffing and other raw materials are prepared in the morning, processed in the afternoon, and fried in the evening. The first pot of fried and baked rice cake is first used to offer sacrifices to the Kitchen God. People fill large plates with rice cakes and place them in shrines dedicated to the "Kitchen God". They then light incense, set off firecrackers, and bid farewell to the Kitchen God, which is quite serious and earnest. After the Kitchen God sends him away, the whole family can eat rice cakes. Nowadays, few people go so devoutly to 'send off the Kitchen God'. But on the 23rd and 24th of the twelfth lunar month, the custom of making "Sending Stove Cake" is still very popular, but it is mostly used for personal enjoyment and rarely used as a sacrifice. Sending stove cakes has gradually become a traditional holiday food

Method for making Wuwei Kitchen Cake

1. Mix indica rice and glutinous rice in proportion, wash them clean, drain them, and grind them into fine powder (the finer the better)<2. Wash the radish, chop it into small pieces, steam or cook it in a basket, and squeeze out the water<3. Chop the pork that is both fat and lean into small pieces, stir fry with soy sauce in a pot, and then add radish, salt, scallions, ginger, garlic, starch, pepper, sesame oil, monosodium glutamate (preferably chicken soup), etc. in order. Stir fry while adding until cooked. It should be noted that the seasoning used for radish filling must contain pepper powder to ensure that the finished product has the unique aroma of radish and pepper powder

4. Heat Rice noodles with water and make them into dough (Rice noodles can also be stir fried in a pan over low heat until half cooked, and then add water while still hot to make them into dough). After dispensing, knead them into dough by hand, put stuffing on them, and wrap them into a flat and round shape

5. Put the wrapped rice cake into an iron pot and fry it. Before putting it into the pot, apply a layer of cooking oil on the heated inner wall of the pot (if a flat bottomed pot is used, the effect is better). After placing the rice cake, cover it with a lid and fry it over medium heat until a slight amount of oil smoke comes out from the edge of the lid. Open the lid, sprinkle some water evenly on the rice cake, cover it, and then fry it again. After repeatedly sprinkling water 2-3 times, it can be taken out of the pot