There is a Teochew song that sings like this: "Teochew people, cannibalism, oily rice sweet rice pomegranate rice, noodle rice yeast fried rice, horseshoe soft rice beef rice, vegetable head round card shell peach rice." ”
What exactly is kueh? The streets are full of all kinds of food related to "kun", but they are full of curiosity about it. There is a Teochew song that sings like this: "Teochew people, cannibalism, oily rice sweet rice pomegranate rice, noodle rice yeast fried rice, horseshoe soft rice beef rice, vegetable head round card shell peach rice." ”
"Kueh" is not a dessert, it is not a staple food and it is also a staple food. At first glance, the color like a macaron is in front of you; when you put it in your hand, although you don't see it, you feel that the process is complicated; the oil pot is so golden.
And all this stems from: the early Chaozhou ancestors moved from the Central Plains to the Chaoshan region, because the ancestors need to use pasta to make fruit, but the south does not produce wheat, so rice food is used as fruit, which has "kun".
Thousands of housewives in Chaozhou folk make kway teow, and each process of production is delicate and fine, even the wood carving mold is carved so finely. The sayings of "no work to do juvenile kun" and "sideburns to do no elegant kun" all show the fine consideration of "kun", and Xiaobian sorted out these representative kun products.
As the most representative "red peach kun" in the kueh product, it is also called "rice kon", most of which are under the shiitake mushrooms, dried shrimp, peanuts, salty and sweet, with special shape molds, which can be steamed, or steamed and then fried. Because in the festival, it is necessary to pay tribute, red appears auspicious, and white rice is only used for eating.
Rat Koji is made of natural rat koji grass, boiled into a soup, mixed with lard and glutinous rice flour to make a kwayin skin, wrapped in bean paste or glutinous rice, peanut kernels, shrimp, pork mixed with filling, salty and sweet, and then stamped with a round or peach-shaped stamp, put on fresh bamboo leaves or banana tree leaves, and then steamed in a pot.
Salty water kway "salt water kway" is also called pig mochi in some areas, made of rice milk into a small bowl shape, is sold in the form of a snack stall, the stall owner first steamed the kon skin for later, and the dried vegetables cut into cubes, add minced garlic, heat it in a small stove, and sell it now.
No rice rice is thought to be leek rice, but the skin of "no rice rice" is made of sweet potato flour, and the filling is mostly made of vegetable grains, with cabbage filling, potato filling, leek filling, salty and sweet. From the appearance point of view, if the mouth of the bag is pointed, it means that its filling is salty, and if the mouth is round, it means that its filling is sweet. Mostly fried.
Caitou Kueh is radish kun, Chaozhou region calls radish into vegetable head ~ radish into silk and rice flour steamed ~ fried to eat, dipped in chili sauce, garlic vinegar or aged vinegar can be.
The other kon is basically glutinous rice flour, but the sweet kon is glutinous rice flour, which can be eaten directly with a thread cut into one strip (can not be cut with a knife, too sticky), or cut into one by one, wrapped in egg liquid and then fried to eat. Sweet and soft, tough and chewy. In the old days, the ancestors of Chaoshan would go to Nanyang to make sweet and sweet rice to make dry food to fill their hunger.
Gardenia, as the name suggests, is steamed with gardenia and glutinous rice flour, and for teochew people, the gardenia of the Qingming Festival is much more important than zongzi. It's a bit like sweet kon, it's too sticky to be cut with a knife, and it tastes great when broken down into pieces of yarn dipped in sugar.
There was always such a scene of grass grits: lining up to buy, buying directly at the intersection and eating, without a spoon can be directly sucked into the mouth, are slightly bitter taste of grass and fine sugar taste ~ not the so-called turtle paste or fairy grass honey, for the Chaoshan people are not willing to say so.
Park Tsai Kwan "Park Tsai Kwan" is mostly out of the Qingming Dynasty, seasonal food. Made with the juice of the leaves of the seeds, it is actually a steamed bun with seeds ~ but there is a plant aroma.
Leeks and leeks are of course leeks are the main ingredients. There are two kinds of skins: one is snow-white koeh leather, and the other is crystal clear kway teow. Crystal clear is called a crystal ball.
Ping Pong Kon was originally named "Betel Nut", due to the similar pronunciation of Teochew dialect, it leads to miscommunication, but it is easy to remember, it becomes "Ping Pong Kon", which is generally flat and round, and the kon skin is soft with consistency. Ping Pong koi stuffing contains black sesame seeds, powdered sugar, crushed peanuts, and the taste is very good.
Bamboo shoots are pelleted and then added with dried shrimp and shiitake mushrooms, the aroma is fragrant and drool-inducing. The wrapped bamboo shoots can be eaten when steamed in a steamer, and the steamed bamboo shoots can also be put into a frying pan, fried in lard until golden brown on both sides, dipped in vinegar to eat, but also quite appetizing.
Yeast rice, also known as hair rice, is a fermented rice-like rice product. It is necessary for the New Year to celebrate the New Year, and it has the meaning of auspicious and festive.
It is too easy for outsiders to let outsiders think that the rice juice is the rice juice, who knows that what comes up is a bowl of steaming soup, floating white like noodles. Picking up a chopstick, it is a taste between rice noodles and noodles, without too many spices, leaving a cavity of rice in the mouth. However, the most memorable thing is the marinade and marinade on the grits, which makes people praise.
Stir-fried cake kway teow is steamed with rice milk and evenly cut into small pieces, fried in a pan and then added shrimp, lean pork, eggs, the taste is crispy and delicious.
Beef balls and kon soup, teochew people without beef balls, how to talk about life. Put the cooked koway sticks and beef balls in a bowl, sprinkle with thick soup, add a few lettuce leaves, sprinkle with puddle grains, and serve.
Beef stir-fried rice noodles beef for Chaozhou, there are endless emotions, beef stir-fried rice noodles are also divided into wet stir-fry and dry fry, the main difference is in the mustard juice, the taste is also different.
The complexity of the kway teow comes from its rich content, whether it is from the preparation of the outer skin or the selection of the inner filling, the final taste will be unique. Teochew people's spirit of breaking through the world is world-famous, the perennial life of crossing the ocean and the sea, brewing a "kun" food culture, easy to carry, but also can accompany people to stay up. At the same time, people who beg for food in the wind and waves are superstitious, and when they worship the ancestors, the bright kun is absolutely indispensable.