If you ask Jieyang which snack is the most famous and the most distinctive, there is no doubt that it is not ping-pong!
Jieyang Ping Pong Is a quite distinctive folk flavor snack in Chaoshan area, which can be seen all over the Chaoshan area, but because historically, it originated from Jieyang County, and in Jieyang Ping Pong is the most popular, most loved, and the most distinctive, so over time, Jieyang Ping Pong has become a well-known local snack.
How is ping-pong made?
Ingredients: glutinous rice flour, glutinous rice millet powder, powdered sugar, peanuts, sesame seeds, orange cake
Ingredients: peanut oil
Traditional practices:
Mix the right amount of peanut oil with the finest glutinous rice flour and knead it repeatedly into a pureed powder ball to make the koway skin; its stuffing is made of sautéed glutinous rice millet powder, adding powdered sugar, chopped cooked peanuts, sautéed sesame seeds, orange cake, etc.
Take a small piece of kon skin, press it into a thin round piece, wrap it with the kway teow filling, knead it into a round kon shape, then print the pattern with a wood print, use a humus film to pad the bottom, steam it and let it cool. After steaming and drying, ping-pong koway has the advantages of being soft on the outside and crispy and sweet on the inside.
When eating, it needs to be steamed in a steamer basket first, and then slightly fried in lard in a wok to make the skin crispy and soft.
Xiaobian's family does not like to eat ping-pong, so I have always thought that after buying a good ping-pong, I can eat it directly by biting open the skin of the hard state outside....
What a painful realization.... At that time, a bunch of friends laughed to death, and they still laugh at me with this little episode ~ (Shhh~)
Correct way to eat: steam first and fry later
Jieyang Ping Pong Koeh has sweet and salty flavors.
Made by hand from raw materials such as sage grass, glutinous rice flour, betel bran, shallot oil, sugar, orange cake, sesame seeds, and tangerine peel, the kon embryo is clear, soft and soft, and the kon filling is sweet, fragrant and crisp. Beautiful shape, bright color, unique flavor, it is well-known at home and abroad, is an excellent representative of Jieyang traditional food, a long time ago with the Chaoshan people and people who like Chaoshan cuisine indissoluble relationship, is an important part of the Chaoshan culture.
Ping Pong Koeh Source:
At the end of the Southern Song Dynasty, jieyang county people avoided war and chaos and resisted hunger, and used sage grass mixed with glutinous rice to crush glutinous powder and make rat koji. Because of the aroma of sage grass, this product is very popular, and later betel bran is used as a betel nut filling to make betel rice.
Jieyang Ping Pong Kon has been circulating in the folk for a long time, and at the earliest time, it evolved from the famous Teochew little rat eater Qu Kun.
During the Ming and Qing dynasties, it was already famous in the Chaozhou area and spread its name overseas. In the late Qing Dynasty, there was a master surnamed Li at the south gate of Jieyang County, specializing in betel nuts, who not only maintained the original flavor characteristics, but also used wooden molds to add a pattern to the rice products and used tofu film as the bottom, and after cooking, a thin layer of peanut oil was coated on the outside of the rice products, making the betel nuts more popular.
In the early 1950s, when foreigners bought betel nuts in Jieyang, they passed down the idea of ping-pong.
(Pictures and some information from the Internet)