Mazu Noodles [Fujian Putian Specialty]

What is the Mazu face line? Authentic Fujian Putian specialty: Mazu noodles

Content summary:Do you want to know what Mazu noodles are? This article is a detailed introduction toFujian Putian specialty - Mazu noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mazu noodles. The full text takes about 7 minutes to read, mainly including the basic introduction of Mazu noodles and how the history of Mazu noodles originated? The production method of Mazu noodles, etc

Basic introduction of Mazu noodles

Mazu noodles are a local specialty snack in the coastal areas of Putian City, Fujian Province, belonging to the Fujian cuisine series. It is an indispensable main dish in the daily life of the coastal people in Putian. Whenever relatives and friends visit, the local host will specially serve a bowl of colorful, fragrant, and delicious noodles, symbolizing the peace, auspiciousness, wealth, and longevity bestowed by Mazu, to welcome distinguished guests and demonstrate the host's sincerity and good wishes

How did the history of Mazu noodles come about

The production method of Mazu noodles

Mazu noodles are carefully selected during the production process, mainly including high-quality white noodles, plump peanut kernels, plump mushrooms, brightly colored dried yellow flowers, self-produced chicken or duck eggs, freshly fried bean curd sticks, fresh pork belly, recently dried seaweed, etc., as well as cooking seasonings, all of which are fully prepared before production

In the production process, first put the newly fried peanut oil into a hot pot, slowly fry the peanut kernels over low heat until the color is red and crispy, then remove them and directly add salt powder on top; Put peanut oil in a hot pot, tear the cleaned dried seaweed into strands, and place it in a wok to grill until it is crisp. Remove and set aside for later use; Then put four pieces of pork belly per bowl into the pan and fry until cooked, and leave it for later use. Then place the whole chicken or duck egg mixture, which has been shelled, at the bottom of the pot and simmer over low heat. Use a spatula to stir the egg yolks around to form a circular egg yolk cake. After it is cooked and taken out of the pot, cut it into strips with a knife and set aside for later use