Production: first of all, scrape off the thick skin of the radish, shaved into silk, under the tripod pan frying soft, add sausage grain, shrimp grain, mushroom grain, celery grain, and into the appropriate amount of monosodium glutamate, refined salt, pepper, with the rice syrup, potato flour, mix well, and then into the steamer basket (first with a cloth pad in the bottom of the cage) steamed to chopsticks inserted into the non-stick for cooked.

Directions: The radish threads are not fried, but directly mixed with rice flour and other ingredients, and then steamed in a steamer basket with water. When serving, cut the vegetable head kuey teow into pieces and fry them in a pan with oil until they are golden brown. It is crispy on the outside and tender on the inside, and the flavor is fresh and fragrant without being sweet and greasy.

Teochew local practice:

1, rice washed and soaked for 6-8 hours;

2, the soaked rice with water to grind pulp;

3, radish julienne and mix, add salt and stir;

4, put into the steamer steamer, steamed until there is a solid form and then stir, and then steamed until cooked. Eating method: vegetable head kuey teow slices, put oil in the pot, hot oil into the vegetable head kuey teow, fry until slightly yellow, turn over, and then fry until slightly yellow can be dipped in chili sauce flavor better.