The staple food in the north is pasta, and the staple food in the south is rice. The staple food in my hometown is "Kui". Various foods with the word "Kui" in their names have changed their ways to become delicacies on the table and become the protagonist of every meal.

I can even go a week without repeating it, and regard food containing "kueh" as my staple food, and I don't feel bored at all.

1. When people mention Kuay Teow, some people will say it looks like rice noodles, cold skin, or whatever. Generally, I just smile and pass it by. Those who are more serious will say it.

I will write a special article to introduce the differences between them.

I don’t think it’s helpful to talk more. It’s better to taste it yourself, and you will immediately know the differences and secrets. The most obvious one is the difference in taste. I believe everyone can distinguish it.

There are three ways to make my favorite rice noodles. The ingredients are simple and it is easy to make.

cook.

The ingredients are: lettuce, chopped celery, local hand-made pork balls, pork patties, or authentic Chaoshan beef balls. The soup base is the meatball soup given by the owner of the meatball shop. Just cook it at home and it will be a delicious meal.

Dry stir fry.

The ingredients are: cut celery and garlic leaves into small pieces, mince the meat, stir-fry the ingredients until fragrant, then add the kueh teow and stir-fry, scoop up and it’s another delicious meal.

Wet stir fry.

The ingredients are: kale and beef. Fry the kale and beef until half cooked, then add the kway teow and stir-fry together to thicken the sauce. It is best to add the authentic Chaoshan sand tea sauce and thick oil red sauce, which is extremely delicious.

2. Kueh Chai This is basically the same as Kueh Teow, except that the shape is different. It is flaky.

The main method is to cook it. Although it is the same thing as Kuey Teow, some people just love Kuey Tiao more.

For me, I love both kuey teow and kueh zai. The only difference is that kueh teow is rolled up after being cooked, making it thicker to chew.

When I was in Xiamen, I ate at Tong An Alan Kueh Teow. Their Kuey Teow was flaky, very similar to Kuey Chai.

3. Jianmiwan, okay, this ingredient does not have the word "粿" in it, but it is the same as the two above. It can be said to be another shape of rice balls, but the ratio of some of the ingredients should be different.

, such as the ratio of rice flour and glutinous rice flour.

All the recipes for kway teow can be copied and implemented on jianmiwan. If you want to ask me whether I should order jimmyewan or kwayteow when I go to the store, it is difficult for me to answer. If I have to answer, it is: I want both.

4. Cake. This time it contains the word "粿" again.

If we say that cakes are lumps of sharp rice balls, will some people start to complain: Wouldn’t the whole article be introducing variations of the same thing?

...Hahaha, there is such a suspicion.

What can I say, I really don’t mean to fool you, these are really delicious and delicious staple foods!

I think people in the past could make similar things in so many different ways. It’s really amazing. I worship our ancestors.

If kueh only appears when it is cooked, then kueh only appears when it is fried.

The method can be either dry stir-fried or wet stir-fried, and the toppings can be any except the one that just added kway teow, and there are also leeks that go well with it!

Finally, drizzle with the delicious dried shrimp and radish sauce, perfect ~ 5. The fermented rice cake is round and white, shaped like a larger plate. The taste itself is probably the aroma of rice and a little salty, and there are peanuts on it.

Rice flavor.

The only way I know how to make fermented kueh peaches is to fry them and then drizzle them with thick sweet soy sauce. To be fragrant, it really depends on the blessing of this sweet soy sauce.

Sweet soy sauce is made from everyday soy sauce at home, plus brown sugar and water, and then cooked until it becomes thick. The ratio of soy sauce, brown sugar and water is very important, but because I make it randomly every time, I have no experience to provide here.

So ashamed.

6. Hongtao Kueh. This can be said to be a special Kueh for worship in the Chaoshan area. It is a food that is often used to worship various gods.

It’s hard to say whether it looks like a red peach or not. The abstract peach is shown below. Let’s talk about the taste.

There are different fillings for red peach cakes, including leek filling, glutinous rice filling, taro filling, and cabbage filling. The leeks are all leeks, but the glutinous rice contains peanuts, shiitake mushrooms, and chopped celery, and the taro also contains peanuts.

Although all the red peach cakes look similar, when you eat them, you will find that the skins of the cakes with leek and cabbage fillings will be thinner, while the skins of the cakes with glutinous rice and taro fillings will be thicker.

When I was a kid, I didn’t know why I liked eating rice cakes with thinner skins. Later I discovered that the fillings inside glutinous rice and taro are really delicious, so now I like to eat both.

Steaming and frying are commonly used methods. If I have to say, it must be more fragrant after frying.

7. Cai Kueh Compared to red peach cake, Cai Kueh is my favorite because its skin is thinner.

Of course, the reason why I prefer Cai Kueh is not only because its skin is thinner, but also because it has a richer variety.