Kway teow juice is a popular traditional folk snack in Chaozhou, Guangdong, and some friends from other places are very surprised: how can the "juice" drunk be considered a snack? Of course, this "kun juice" is not the other "juice" also.
In the streets and alleys of Chaozhou, there are stalls selling kway teow juice everywhere, and the chaozhou kway teow juice is thick with white soup, tender and smooth taste, and melts in the mouth. The kway teow juice should be eaten hot, very refreshing, and the more you eat it, the more flavorful it becomes. The practice of Chaoshan Kway Teow sauce seems simple, but it is very elaborate.
The skin of the rice sauce is the main ingredient of the Chaoshan rice juice, which is ground into a rice flour paste with soaked glutinous rice and water, and then the appropriate amount of rice flour pulp is poured into the steaming apparatus and steamed. Before pouring the rice flour syrup into the steamer, the bottom of the steamer should be balanced with cooking oil to avoid the steamed rice flour pulp from sticking together with the steamer. The steamed kon juice slices are also lifted up to collect the smoke and hung on the authoritarian "koeh juice" shelf. The skin of the kway teow juice should be dried, generally for three hours, so that it is delicious to eat and not easy to mold. After drying, the skin of the kway teow juice is crystal clear and the rice aroma is rich. The skin of the grits, which condenses into thin pieces, is then cut into small triangular pieces, commonly known as kon horns.
Put the skin of the rice juice in a pot of boiling water, cook it, drizzle it with marinade, sprinkle it with vegetable garden, and then a bowl of fragrant rice sauce is complete!
Put the kon horns into boiling water, add glutinous rice flour paste and cook slowly, stirring while cooking, so that each slice is both cooked thoroughly and soft and tough. Cook the kon kon horn and scoop it up into a bowl
Drizzled with marinade, the ingredients are indispensable in addition to the fragrant shallot beads, but also the marinade. According to their own taste, choose different brine flavors, pork intestines, marinated meat, pork skin, pork tongue, pork belly, dried tofu, fish cakes, brine eggs, etc., rich and thrifty. The raw materials will be marinated: grass fruit, peppercorns, licorice, cinnamon, star anise, etc. Rinse and simmer
At the expense of time and effort to find the secret recipe of Chaoshan style halogenation, coupled with the local teacher's many years of brine experience, we strive to create brine ingredients that can cater to the tastes of each family.
Constantly innovating on the basis of preserving traditional practices, the kon skin is paired with a variety of ingredients, so that simple foods can release more colorful flavors and bring out the ingredients to the fullest
Eating kway teow juice here in Chaozhou, the marinated pork intestines are a perfect match, and the handling of pig intestines is also very exquisite. Just like you eat soy milk and fritters, it is an inseparable match
The boss dropped the knife in his hand
The large intestine is instantly turned into delicious, the pig intestine is the standard for daily eating kway teow juice, and the fat and nourishing brine sausage is cooked very softly and chewed very fragrant
Q Bouncy crisp pork skin
Marinated fatty meat, marinated pork skin, these ingredients are the soul of this bowl of authentic Chaoshan rice sauce
There are also fried egg dumplings with fried eggs wrapped in green onions, which are quite large and very tempting
Bite open the full egg aroma, soak in the marinade, taste more abundant.
A delicious bowl of grits is delicious.
In the end, the editor could not continue to make up, decided to find a bowl nearby