Baiku Kuey Teow is produced in Fujian and is a traditional local snack in Fuzhou, Ningde and Putian, Fujian. It is made by pounding high quality round-grained polished rice, and is still one of the staple foods for the Chinese New Year and festivals in the eastern part of Fujian Province.

Ingredients

750g of white kuey teow, 50g of lean meat, 100g of fresh oysters, 10g of shrimp, 30g of mushroom, 25g of soy sauce, 125g of cabbage, 50g of garlic, 50g of leek, 5g of ginger, 5g of green onion, 600g of bone broth, 75g of peanut oil.

Method

1, white kuey teow is washed, cut into half a centimeter thick kuey teow slices with a knife, and the lean meat is washed and cut into thick slices.

2, will pick the worm generation shell slag, wash off the mud and dirt, fished up and drained; kale, garlic green cleaned and cut into 2 cm long section; leeks cleaned and cut into 3 cm long; ginger cut into minced; green onion cut into beads.

3, frying pan on high heat, under the peanut oil is hot, and then under the ginger into ginger oil, into a bowl. Pan left oil, cooking soy sauce, add meat, mushrooms, shrimp, bone broth, boil, the white kuey teow pieces, fresh worm generation under the pot, cover the pot and simmer for 10 minutes, put the kale, monosodium glutamate, mixing and stir frying, and then put the garlic green, leeks, cover the pot and simmer for a little while, to be thick soup, drizzle ginger oil, sprinkle green onion beads, stir-fry a few times, out of the pot into the dish that is complete.

Features: kuey teow is soft and smooth, the ingredients are tender and fresh, the flavor is thick and mellow, and the oil is not greasy.