Flour rice (specialty of Anyang)

Overview

A long time ago, there was a severe drought in Anyang, the ancient capital, and the people had no water to eat. At that time, there was a small well in a noodle shop in Daximen of the ancient city. The well was deep and shallow, which was only enough to maintain production. The people had no choice but to take home the powder slurry, a waste product from the powder room production, and cook it to satisfy their hunger and thirst. Because it was too sour, people boiled it with millet, salt, wild vegetables, etc. After a period of time after the drought, some people recalled the taste of powdered rice in the past, and gradually cooked it with peanuts, soybeans, oil, sesame oil, etc. Subsequent chefs carefully prepared the ingredients and formed the world-famous traditional rice flour rice, which has been passed down to this day with the changes of the times.

Tags

• soup
• henan cuisine
• big oil
• cabbage
• coriander
• ginger powder
• peanuts
• slurry
• soybeans
• xiaomi
• carrot
• chopped green onion
• minced garlic
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare all ingredients.

   

2. 2 Pour the slurry into the pot and when it becomes foamy, add half a tablespoon of oil and stir.

   

3. 3 Add peanuts and soybeans. When the slurry boils, add millet. Adjust the fire to the point where the pot is slightly boiling and simmer for 30 minutes.

   

4. 4 Add cabbage and carrot shreds and simmer for 40 minutes, stirring clockwise continuously to prevent overflow.

   

5. 5 For the first 5 minutes, add oil to the wok. When it is 9 minutes hot, pour the onion, ginger, and garlic into the slurry pan.

   

6. 6 Pour the chopped coriander into the sesame oil and mix well, pour it into the rice slurry pot, turn off the heat and complete.

   

7. 7 Please enjoy the finished product.