Current location - Recipe Complete Network - Healthy recipes - What is the origin of each of some special snacks in Chaoshan?
What is the origin of each of some special snacks in Chaoshan?
Kueh, according to the dictionary, is a kind of rice food. What is kueh without rice like?

Since ancient times, Chaoshan, with its large population and small land area, was a serious food shortage area. In order to fill their stomachs, the Chaoshan people did everything they could. The clever Chaoshan women were even more ingenious. The "rice-less kuey teow" is the rice-less cooking that the women came up with.

The skin of the rice-free kuey teow is made of sweet potato flour. Sweet potatoes were secretly imported from the Philippines by people with the surname Chen from Fujian during the Wanli period of the Ming Dynasty, and then quickly spread to Chaoshan with the entry of southern Fujianese people into Guangdong, becoming another staple food of the Chaozhou people. When the sweet potatoes were too much to eat, they were ground into powder. The head of the potato can be used to raise pigs, while the flour is used as a side dish and seasoning. The famous Teochew oyster brand, summer sweet soup "Qing Xin Wan" and potato flour cake are all made of potato flour. The skin of the rice-free kuey teow is made purely of potato flour.

The first step in the process of making kuey teow is to "boil the steel", which means to make it pliable. Because kuey teow is usually wrapped in stuffing, the skin is thin and stuffed, but the thin skin is easy to break and the stuffing comes out. In order to make the skin of the kueh thin but not broken, and to make it look good, it is necessary to "cook steel". First, the potato flour is ground into a fine powder, not leaving half of the hard particles, take a little of it, and then boil it in a pot, like cooking paste, stirring constantly with chopsticks, so that it becomes a pot of thin paste soup, and then poured into the kuey teow bucket, adding potato flour and kneading until it is uniform and harmonious, and the toughness and elasticity of the right amount, then it will be like rolling out the skin of the dumplings, and then rolled out the thin one sheet to. In recent years, people make rice-free kuey teow, and no longer need to boil steel, with the juice of the cooked sweet potato pieces, put in the kuey teow bucket, and potato flour kneaded to make the kuey teow skin is also the same.

The filling of the rice-free kueh is mostly made of vegetables and grains. The salty ones are potato, taro or bamboo shoots cut into small grains, sautéed with a small amount of sacha or curry and salt and monosodium glutamate (MSG). Or soybeans cooked, add salt, pepper, a small amount of fine grinding. Sweet filling can be used taro paste or bean paste. Steamed like a small dumpling, can be eaten. The mung bean, taro paste, bean paste, commonly known as crab dumplings, mostly used as snacks for banquets, can be heated on the table. Put in the oil with a fine fire slowly rolled, the whole delicate and clear, commonly known as crystal package, is a famous snack. That type of cabbage filling, is a common snack, more oil in the pan frying, so that its transparent slightly red, very tasty, is a famous Chaoshan cuisine.