1. Preparation: Soak the mushrooms, shred the tofu skin, chop the seaweed (not too much, a little bit of chopping), and shred the bamboo shoots.
Meat slices, put the right amount of cooking wine, salt, a little sugar (can go to the fishy taste) marinade
Boiling half a pot of water (water should be more than the rice), the water boils, the panning of the rice poured into the pot, and so on the water over the spatula gently stir a few times (so that the rice in the pot evenly heated), and so on the pot again open the heat is turned off.
2. Pour out the rice juice (try to pour out the rice juice), rice juice spare
Cooked rice is pinched oh
Add the right amount of salt in the cooked rice, start to do kuey teow.
Salt must be added, otherwise the kuey teow will not taste good
3. Next, use a rolling pin or some other artifacts to pound the rice while it is still hot, this is a process that requires patience
Pounded rice (still hot)
Spread the appropriate amount of taro starch on the board, and knead the pounded rice into a ball, if you want to eat the QQ kuey teow, then knead it a few times, then knead it a few times, then knead it a little bit more. If you want to eat soft, then less knead a few times, but personal feeling, but also QQ's delicious, but also resistant to cooking
4. kneaded rice dough, rolled into long strips, sliced (cooled and cut), can also be rolled into a small ball and your favorite shape
This is a good kuey teow, white and chubby, how lovely
5. add water, kuey teow cooked (boiled out of the juice of the rice on the nearly)
Another frying pan into the amount of oil, oil heat, put onions and ginger stir-fried flavor
, then into the marinated meat stir-fry until the surface of the meat are browned, add soybean sprouts stir-fry, add the right amount of wine, salt, stir-fry
6. Then put the mushrooms, bamboo shoots, seaweed stir-fry out of the flavor, add the previous step 3 pour out of the rice juice, boil over high heat, simmer over medium-low heat for 15 minutes
. p>7. Cooked kuey teow into the soup in step 10 and continue to cook, if the soup is not enough, even the rice juice together, and then continue to cook over medium heat for about 15 minutes, pay attention to anti-sticking oh!
8. Finally, add salt to taste
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