Red peach kway teow is one of the konjos that every household has to do during the Chaoshan folk customs, and when each family begins to prepare for the kon, it is an extra festive atmosphere
Ingredient list: shiitake mushrooms, sausage, dried shrimp, glutinous rice, sticky rice flour, corn starch
The most important and indispensable role is red tamarind rice (for coloring the skin)
Cooking steps
⭐️ First, cut the mushrooms, sausages, and dried shrimp into evenly sized portions, and then sauté them in turn
⭐️ After washing the glutinous rice, it is like cooking rice usually, but it must be a small amount of water, which is less than the water added to the usual cooking rice, so that the glutinous rice will be clearly grained when cooked
⭐️ After cooking the glutinous rice, stir well with the sautéed filling and set aside
Once the filling is ready, you can make the kon
⭐️ Add three bowls of water to the pot (the bowl that usually eats at home) boiling water, then take a small bowl to adjust the red rice water, add a small spoonful of red rice water after adjusting, and then add three bowls of sticky rice noodles (according to the number of grams, the family is not called it is not easy to master, use the bowl we usually eat good operation, haha)
⭐️ Stir and cover the pot and cook for three minutes, then pour the cooked sticky rice flour into a larger basin, immediately pour a bowl of corn flour and mix well, mix well after mixing well, you can knead the dough (very hot, pay attention to) add a little cooking oil to the kneading dough, so that it does not stick to the hands, and after the skin is done, you can start making the kway teow
There is no time to shoot a detailed video, so the operation method of making the kway teow can refer to the method of making the winter solstice cocoon in my previous video, put the filling into the kneaded kon skin and put it into the mold and press the molding, and after doing it, boil the underwater pot and steam for fifteen minutes to get out of the oven
