Practice
1
Practice of filling: add red? head finely chopped into the pan with a little oil stir-fried to aroma, part of the golden brown, add the meat stir fry, add other ingredients, seasonings in order into the pan and stir fry into the dry ingredients from the pot, the filling salty according to the Robbins dry salinity or their favorite flavor adjusted on their own
2
Outer Skin Practice: Sage many times to wash into the boiling water to cook for 5 minutes, take out of the cold water wringing out the water, chopped up and put into the juicer and add 250g of water and fine sugar beaten fine standby recipe! The first thing you need to do is to add 250g of water and fine sugar to the juicer and set aside.
3
Mix the two kinds of powder and take out 40g and add the rest of the water 32-35g kneaded into a ball, divided into small balls and flattened into boiling water to become kuey teow, drain off the water and stand by
4
The grass juice and kuey teow all put into the powder and mixed into a soft dough, the grass juice can be a little bit of reserved, not enough to then under the end, if it's still not soft enough to be dipped in some water to knead, dip their hands in some oil to knead the dough to moisturize the skin, and the powder is not soft enough for a few minutes. Oil knead the dough to moisten the skin, divided into 10, each about 75-77g
5
The skin will be divided and put on the hand to make a large sheet wrapped into three tablespoons of stuffing, the skin will be hand-meets-hand, so both hands should be dipped in water in order to wrap the kuey teow rolled into a smooth oblong shape, put on the leaves of the rice dumplings and other leaves or baking paper, and then pinch out the protruding lines, brush a little bit of sesame oil, the leaves washed and brushed with a little bit of oil first, the steam is better to take
7
This is the first time that I've ever seen the kuey teow in the kitchen.
6
After the water rolls, steam the kueh for 20 minutes over high heat until the color becomes very dark.