Practice of traditional famous snack Chaoshan beef kway teow soup

Chicken strips Tang Chao chicken strips dish name: Guitang (fried kway teow) Ingredients: japonica rice practice: 500 grams of japonica rice powder, 750 grams of clear water, stirred into slurry for later use; Use a thin special tinplate (or aluminum plate, but not iron, because iron will rust), brush a thin layer of oil, pour the slurry (0.3 cm thick), and steam in a steamer for 3 minutes).

There are many ways to eat kway teow in Chaozhou, and the most common one is kway teow soup. Cut the kway teow into strips with a knife, put it into a special cylindrical colander, cook it in a soup pot, pour it into a bowl (some seasonings and materials can be put into the bowl in advance, such as fish sauce, pepper, garlic paste, celery, etc., which is called "patting the bowl feet"), and then pour the soup, and some can be added to the bowl noodles.

The kway teow can also be used for cooking, which is commonly called "fried kway teow" in chaozhou people. The main seasoning of fried kway teow is soy sauce, sand tea sauce and Chili sauce, and the ingredients can be sliced meat, beef, fresh squid, onion, bean sprouts, kale and leek. If the ingredients are simply preserved Chaozhou specialty vegetables (that is, dried radish), it is called "fried vegetarian pot" and has a special flavor.

Chaozhou kway teow can also be eaten by dry fishing, because it needs oil and sauce after fishing, so it is called "irrigation" in Chaozhou dialect and "kway teow" in Chaozhou. It is eaten by putting the kway teow in a boiling soup pot, cooking it, scooping it up, draining it and pouring it into a bowl. Comments on famous sentences: Among Chaozhou snacks, it can be said that no snack is so popular as kway teow soup and so popular with the masses. It can be said that food stalls selling kway teow soup can be seen almost everywhere in Chaozhou all year round. When people are hungry after work or have supper at night, they will go to roadside food stalls to eat a bowl of steaming kway teow soup, even three meals a day, and some people will eat kway teow for a change.

Kway teow is called "fen" in Guangzhou, and the more famous one is "Shahefen", but people in different regions have different eating methods and characteristics. Remarks: It should be noted here that you must use strong fire when steaming, otherwise the steamed kway teow will be sticky.

The quality of kway teow is largely determined by the quality of japonica rice and water. The kway teow in Dengtang area of Chaozhou is very famous, because the japonica rice and water quality produced there are very suitable for making kway teow, and the taste is very good.