Chaoshan Rice-free Rice Cake Preparation: 10 minutes Production: 1 hour and 30 minutes Preparation Kitchen utensils: non-stick pan, steamer Cooking method: steaming, frying Mung beans: appropriate amount Mushrooms: appropriate amount Green garlic: appropriate amount Pork belly: appropriate amount Sweet potato powder: appropriate amount
Fine salt: a little MSG: a little pepper: a little fish sauce: a little boiling water: appropriate amount cornstarch: appropriate amount oil: appropriate amount Recipe features: Chaoshan's rice-free rice cake is indeed a skillful woman's cooking without rice, and has been passed down through the years.
A famous snack in Chaoshan cuisine.
Legend has it that in the long history, when rice was extremely scarce, ingenious women tried their best to make it from the only fruits and vegetables. It was originally intended to be a staple food to relieve hunger.
But in modern times, it has transformed into a delicious snack in the lives of ordinary people, and the fragrance of fried kueh exudes in the busy streets and alleys, tempting all kinds of passers-by, especially those who are wandering home from school.
Children on the road.
Preparation steps (8) 1. Soak the mung beans in boiling water overnight, drain them, and steam them in a tripod.
2. Shiitake mushrooms, green garlic, and pork belly.
Sauté the mushrooms and fish sauce until fragrant and chop into small pieces, dice the green garlic, cook the pork belly in boiling water, then marinate with fine salt and cut into cubes.
3. Combine steps 1 and 2 together, add MSG and pepper, and stir evenly.
4. Add sweet potato powder to boiling water and stir evenly. Leave it overnight.
Stirring sweet potato powder requires two people to work together. One person pours water into the pot and the other stirs at the same time. It is best to put the pot on the stove to make it easier to stir.
5. Knead the sweet potato powder that has been stirred overnight and the cornstarch into a dough, and the kueh skin is ready.
6. Knead the skin into small pieces, flatten it, add the prepared mung bean filling, and wrap into small round cakes.
7. Steam in a cauldron until cooked.
8. Fry the steamed riceless cakes in oil and add chili sauce to make it more appetizing.