Chaoshan people, still eating rice.
For example, oil kway, sweet kun, pomegranate kway, vegetable kway, salt water kway, hair kway, cai tou kwai... Question: How many kinds of "kun" are there in Chaoshan?
While learning about Chaoshan kun, koji [hòu] kun caught my attention. (Mostly because I don't know the word, lol.)
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The horseshoe crab, which existed long since marine life began to evolve onto land, is a type of paleontology known as living fossils.
At first, it was indeed made of horseshoe crab caught in the deep sea, but then the Chaoshan people began to consciously protect it, replacing it with other ingredients.
Use chopsticks to poke open the "koji kun", the filling inside is roughly shrimp, lean meat, quail eggs, mushrooms, etc., quite a bacon dumpling filling, but the taste and texture of the two are very different Oh ~
Taste it, the soft glutinous teeth of the outer skin, and then drizzle with shacha sauce or chili sauce or seafood sauce, the aroma is overflowing, the more you eat the more you feel!
👏 Without further ado, open the whole!
Recipe Author: @sinclair
Materials
Porridge (de-soup) 440 g
Sweet potato flour 160 g
Minced meat to taste
5 shiitake mushrooms
10 quail eggs
Squid shreds A number
10 shrimp
method
01. Mix the minced meat with sesame oil, salt, pepper, chicken essence and a little corn starch.
02. Soak the shiitake mushrooms, cut the soaked shiitake mushrooms into long strips and fry until golden brown.
03. Shrimp remove the shrimp head, shrimp line, quail egg cooked and peeled shells and set aside.
04. Half a small squid foam and cut into long strips.
05. Remove the porridge and sweet potato flour and beat the mixture into a pulp.
Tips: The thickness of porridge directly affects the softness and hardness of the rice, and you have to try this several times to find the right taste for you.
06. Put the mold brush oil on the steamer, first add half of the rice milk, add the filling in turn, and then add the other half of the rice milk.
Tips: If you don't have a mold, you can use a bowl instead.
07. Boil water for about 25 minutes, let cool and remove the mold. When steaming, you can try it with a toothpick, it is cooked without stick, and vice versa for a long time.
08. When serving, put in the frying pan and fry slowly until through, remove the oil control, cut the pieces, and pour in soy sauce, chili sauce or fish sauce.
Tips: Don't be anxious when frying, the oil is deep, and it can be fried slowly over low heat to be fried thoroughly, and it is enough to taste.
👩 🍳 The cook said 👨 🍳
@Yyx2610: "The first time I did it, it was perfect!" ”
@Q_Q Qing (^_^)Y: "Chaoshan Crab Koji With Chaoshan Kung Fu Tea 👍👍👍 Thank you for the good recipe!" ”
@Xiaobai Whisperer: "This recipe is very good, make a success, the family said it is better 😊 than what is sold outside"
Today's interactive topic
What other Chaoshan cuisine do you know?
I look forward to sharing it in the message area!