When it comes to Chaoshan, many people think of kung fu tea for the first time. People who have been to the Chaoshan region know that in this relatively slow-paced place, in addition to tea running through people's daily life, there are various foods that are often accompanied. For every Chaoshan person, whether it is far overseas or in his hometown, when he mentions food, all kinds of delicious pictures immediately appear in his mind.
Red peach - a snack that the Chaoshan people are familiar with can no longer be familiar with, also known as red peach and red rice. During the New Year's Festival, every household will make red peach kon, worship the gods, and pray for peace and health. For the older generation, everyone knows how to make red peaches. The ingredients used in each household are slightly different, which is exactly what every young person is familiar with, the taste of hometown, the unique taste of home.
The process of making red peaches is not complicated. The filling of red peach is mainly glutinous rice, pork, shiitake mushrooms, peanuts, dried shrimp, etc., which are mixed according to personal preferences, and also use mung beans, taro, cabbage, leeks, etc. as fillings. Sticky rice cooking, pork slices, shiitake mushrooms soaked wet cut into small pieces, peanuts stir-fried fragrant coat, dried shrimp (shelled or selected without shell), chopped raw onions, etc., together under the pot of oil and stir-fry, mixed with cooked glutinous rice, and appropriately add salt or fish sauce to taste.
The kon skin is generally colored with rice flour (japonica rice flour or sticky rice noodles, some people add kway teows, etc., the taste is different), plus a small amount of red yeast rice flour or other food coloring, add hot water to stir, and repeatedly knead into a ball. Knead the kon skin, knead a small piece of the kon, knead it into a bowl, put in the appropriate amount of filling, wrap it up, put it into the kon print, flatten it with your hands, and gently tap the kon print to print it out.
Put the printed koeh in the steamer basket, you can brush a little oil on the bottom of the kway teow to prevent sticking to the bottom after cooking, and you can eat it after steaming. You can also wait for the koway to cool and fry in oil for a better taste.