1, Guangxi Zhou
Speaking of kway teow, when someone looks at its appearance, they will say it looks like rice flour, bean jelly and everything. Usually I just laugh it off, and serious people will write an article to introduce the differences between them. I don't think it's useful to say more. It's better to taste it yourself and know the difference and mystery at once. The most obvious difference is the difference in taste. I believe everyone can speak out.
There are three ways to make my favorite kway teow. The material is simple and the production is simple.
Cooking. Ingredients: lettuce, celery, local handmade pork balls, pork cakes, or authentic Chaoshan beef balls. The soup base is meatball soup given by the owner of the meatball shop. When you go home and cook by yourself, it is a beautiful meal.
Dry fried. Ingredients: celery, garlic leaves cut into small pieces, minced meat, stir-fry the ingredients, add kway teow and stir-fry, then serve, which is another delicious meal.
Wet frying. Ingredients: kale and beef. Stir-fry the kale and beef until half-cooked, then stir-fry them with the kway teow until they are thick. It is best to add authentic Chaoshan sand tea sauce and thick oil red sauce, which is delicious.
2. Babies
This is basically the same as the kway teow, but the shape is different. It's flaky. The main way is cooking. Although it is the same thing as kway teow, some people prefer it.
For me, I like kway teow and steamed bread. The only difference is that steamed buns will be rolled up and thicker when chewed.
When I was in Xiamen, I ate an Alan kway teow once. Her kway teow was flaky, just like jiaozi.
3. Jianmi Pills
Ok, this ingredient doesn't have the word "pot", but it belongs to the same family as the above two, which can be said to be another shape of kway teow, but the proportion of some materials should be different, such as rice flour and glutinous rice flour.
All the methods of kway teow can be copied to rice balls. If you want to ask me whether I should order rice balls or kway teow when I go to the store, it's hard for me to answer. If I have to answer, it is: I want both.
4. Cake Cake
Now it's embarrassing again. If you say that the cake is a big rice ball, some people will start to vomit: won't the whole article introduce variations of the same thing? ..... Ha ha ha, really have this suspicion.
what can I say? I really don't want to waste time. These are really delicious staple foods! I think it's amazing that people in the past can make so many patterns with similar things. They worship our ancestors.
If jiaozi only appears in cooking, then the cake only appears in frying.
The methods are dry frying and wet frying, and then the ingredients can be all ingredients except the ones that have just been added with kway teow, and there are also very good leeks! Finally, drizzle with delicious dried shrimp and radish sauce, perfect ~
Step 5 ferment peaches
It is round and white, shaped like a bigger plate, and its own taste should be rice fragrance and a little salty, as well as peanut flavor on it. The only way I know to ferment peaches is to fry them and pour them with thick sweet soy sauce. If it is fragrant, it really depends on the blessing of this sweet soy sauce.
Sweet soy sauce is made of soy sauce, brown sugar and water at home, and then boiled into a thick paste. The ratio of soy sauce, brown sugar and water is very important, but because I always make it with fate, I have no experience here, which is really shameful.
6, hearts
This can be said to be a special dish of "Bye-bye" in Chaoshan area, which is often used to worship various gods. It is hard to say that it is shaped like a heart. Abstract peaches will be shown in the picture below, so let's talk about taste.
Peach hearts have different fillings, such as leeks, glutinous rice, taro and Chinese cabbage. All leeks are leeks, but there are peanuts, mushrooms and celery in glutinous rice and peanuts in taro. Although they all look similar, you will find that the skins of leek stuffing and cabbage stuffing will be thinner, and the skins of glutinous rice stuffing and taro stuffing will be thicker.
When I was a child, I didn't know why I liked to eat things with thin skin. Later, I found that the fillings in glutinous rice and taro are really delicious, so I like them now.
Steaming and frying are common means. If you have to say it, it will definitely smell better after frying.
7.cai guo
Compared with heart, vegetable is my favorite, and its skin is thinner. Of course, the reason why I prefer to eat casserole is not only because its skin is thinner, but also because it has more varieties.
In addition to peach heart stuffing, there are bamboo shoots stuffing, pumpkin stuffing, and vegetable head stuffing (white radish). My favorite is leek, cabbage and bamboo shoots, which is a must!
Because the skin of Chinese cabbage is thin, it tastes more crisp and fragrant after frying, and the price is cheaper than red hearts.
8. water chestnut
Arguably, it should belong to the same category of heart and vegetables, but it doesn't want to disappear, so it has a different self.
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In fact, according to the appearance, it should be called crystal, right But forget it, the word "Jing" in Chaoshan dialect is not easy to pronounce. Save if you can. Eat well with your mouth.
The water chestnut skin is transparent and chewy, similar to the crystal shrimp dumpling skin, and tastes soft and sticky.
There are also many fillings in the water chestnut. It has all the fillings in vegetable chestnuts and other fillings in vegetable chestnuts. For example, there are green watercress fillings, green watercress, mushrooms, carrots, shrimp skin, celery and so on. , really not very fragrant; Different from vegetable pots and Guo Hongtao, it has sweet fillings-taro stuffing and purple potato stuffing, not to mention, it still suits your appetite!
However, water chestnut has a disadvantage, that is, it may be because its skin tastes slippery, so it is easy to get tired of it faster.
There are many hard shells in Chaoshan. As mentioned earlier, there are also rice crust in the Spring Festival, such as the common kway teow, the mouse shell rice crust, the table tennis rice crust, the rice cake rice crust and so on, and these various rice crusts are just a small corner of Chaoshan cuisine, as you can imagine.
At this time, I am writing articles and looking at pictures in different places. Oh, I'm hungry ~