1, kuey teow
When it comes to kuey teow, some people look at its appearance and say that it looks like river noodles, like Liangpi, and say that it looks like anything, usually this is a situation I am laughing at, there are people who are more serious about it will be dedicated to write an article to introduce the difference between them. I do not think it is useful to say more, it is better to personally taste some, all of a sudden know the difference between the mystery, the most obvious is the difference in taste, I believe that we are able to identify.
My favorite kuey teow has three ways to do it, and the ingredients are simple to make.
Boiled. The ingredients are: lettuce, chopped celery, local hand-beaten pork meatballs, pork patties, or authentic Chaoshan beef meatballs, and the soup base is a meatball soup given by the owner of the meatball store, so you can go home and cook it yourself, and it's a beautiful meal.
Dry Fried. The ingredients are: celery, garlic leaves cut into small pieces, minced meat, stir fry the ingredients, then add the kuey teow and stir fry, served up, another beautiful meal.
Wet Stir Fry. The ingredients are: kale and beef, stir fry the kale and beef, then add the kuey teow and stir fry together, thicken the sauce, it is best to add the authentic Chaoshan salsa, thick oil and red sauce, delicious and incomparable.
2. Kuey Teow
This is basically the same as Kuey Teow, only the shape is different, it is flaky. The main practice is to cook it, although it is the same thing as kuey teow, but some people just love kuey teow more.
For me, I love both kuey teow and kuey teow, the only difference is that the kuey teow will be rolled up after cooking, so it will be thicker to chew.
When I was in Xiamen, I had a Tongan Alam Kuey Teow, her kuey teow is just flaky, and it's very similar to kuey teow.
3, pointed rice balls
Well, this ingredient does not come with the word "kuey teow", but it's kind of in the same family as the two above, so it can be said to be another shape of kuey teow, but some of the ingredients inside the ratios of the materials used to make it should be different, such as the ratio of rice flour to glutinous rice flour, and so on.
All the practices of Kuey Teow can be copied on the implementation of the pointed rice balls, you have to ask me to go to the store should be ordered pointed rice balls or Kuey Teow, I am also very difficult to answer, if you have to have an answer, that is: I want to both.
4, cake kuey teow
This is again with the word "kuey teow", right? If Gao Kuei is another block of rice balls, will someone start to complain that the whole article is about variations of the same thing? ...... hahahaha, there is really such a suspicion.
How to say it, I really do not mean to be fooling around, these are really all delicious and tasty staples! I think it's awesome that people in the olden days were able to make so many different kinds of patterns out of similar things, worshipping our ancestors ing.
If kueh kueh is only found in boiled occasions, then gao kueh kueh is only found in fried occasions.
The recipe is both dry and wet fried, and then the toppings can be anything except just add kueh kuey teow, and there is also the chives that go very well with it! The last to be drizzled with the beautiful shrimp and dried radish sauce, perfect ~
5, leavened kuey teow
round white, shaped like a larger dish, the flavor itself, it should be rice flavor and a little salty, and above the peanut rice flavor. The only way I know how to do it is to fry it and then drizzle it with a thick sweet soy sauce, which really adds to the flavor.
The sweet soy sauce is made with soy sauce, brown sugar and water, and then boiled to a thick consistency. The ratio of soy sauce, brown sugar and water is very important, but since I make it as I go along, I don't have any experience to offer here, so it's a shame.
6, red peach kuey teow
This can be said to be the Chaoshan region's "worship" special kuey teow, that is, often used to worship all kinds of gods of food. The shape to say like a peach well, it is really hard to say, abstract peach, the following will be on the map, we will talk about the flavor.
Peach kuey teow has different fillings, leek filling, glutinous rice filling, taro filling, cabbage filling, leek inside all leeks, but glutinous rice inside peanuts, mushrooms, chopped celery, taro inside peanuts. Although looking at a red peach kuey teow are similar in length, but when eating will find: leek and cabbage filling kuey teow skin will be thinner, glutinous rice filling and taro filling kuey teow skin will be thicker.
Steaming and pan-frying are commonly used, and if you have to say, it's definitely the pan-fried ones that smell better.
7. Vegetable Kuey Teow
Vegetable Kuey Teow is even better than red peach kuey teow because of its thinner skin. Of course, the reason why I love it more is not only because of its thinner skin, but also because of its variety.
In addition to the fillings of the red peach kuey teow, there are also fillings of bamboo sprouts (bamboo shoots), pumpkin, cabbage (white radish), and so on, and my favorites are leeks, cabbage, and bamboo shoots, which are a must-eat!
Because the skin of the vegetable kuey teow is thinner, so after frying, the outer skin tastes more crispy and more flavorful, and it is cheaper than the red peach kuey teow oh.
8, water kuey teow
Logically, it should belong to the same category as the peach kuey teow and vegetable kuey teow, just that it is not willing to die out of the kuey teow, so there is a different themselves.
Water kuey teow water kuey teow, so called is easy to be thought of as fruit, fruit as a staple food is to lose weight!
In fact, according to the appearance, it should be called crystal kuey teow, right?
In fact, according to the appearance, it should be called Crystal Kuey Teow, but forget about it, "crystal" is not very good in Chaoshan, so we can save it, and our mouths can be used to eat good food on the line.
The skin of water kuey teow is transparent and chewy, similar to that of crystal shrimp dumplings, and tastes soft and sticky.
Water kuey teow also has a lot of fillings, it has what the kuey teow has, and what the kuey teow doesn't have it also has, for example - green bean paste filling, which has green bean paste, mushrooms, carrots, shrimps, celery and so on, it is really not too fragrant; and kuey teow, peach kuey teow is more different, is that it has a sweet filling - taro paste, purple potato filling, sweet potato filling, and so on, it has a sweet filling. -The sweet filling of taro paste and purple potato, you don't say, is still appetizing!
However, one of the shortcomings of water kuey teow is that it tends to get tired faster because of the smooth texture of its skin.
There are many, many, many more kuey teow in Teochew, as I mentioned earlier, and then there are kuey teow for Chinese New Year, kuey teow rolls, rat shell kuey teow, ping pong kuey teow, meal seed kuey teow, and so on and so forth, and all these kinds of kuey teow are just a small corner of Teochew cuisine, so you can imagine how much good food is in Teochew.
At this point in time, I am writing an article in a different place, looking at the pictures, ouch, hungry~