how to make red peach kuey teow how to make delicious

Glutinous rice, sticky rice washed and soaked for 8 hours, during which time will prepare other materials. Chervil hydrated, shredded and diced; sausage diced; shrimp, dried scallops softened in warm water, shrimp chopped; dried scallops with the back of the knife crushed silk.

2.

Rice drained, steamed in a pot, while hot, mixed with 60 ml of oil, meat, salt and pepper to taste.

3.

Add the diced sausage and mix well while it is still hot.

4.

Shangzhu diced slow-fire sautéed, add the right amount of salt to taste, add rice while hot.

5.

Fry cashew nuts on slow fire and crack them with a rolling pin.

6.

Add the diced chanterelles, diced shrimp, cashews and dried scallop shreds to the rice and mix well.

7.

Add chopped celery.

8.

Toss well and the filling is done.

9.

Next, prepare the peach kuey teow skin. Peach kuey teow skin is more sophisticated, tried to use kuey teow, raw flour and skin, but the texture and toughness is seriously lacking, this time using the most traditional way. Prepare water according to the weight of dry flour 1.1 times, low heat on the pot, add a little red smoked rice (red smoked rice is the traditional coloring pigment for making kuey teow in Chaoshan, I can't tell you exactly what it is, the more red smoked rice you put down, the redder the kuey teow color will be. You can also use red currant powder, dragon fruit juice instead).

10.

When the water is about to boil (commonly known as "crab eye water"), turn the heat down to the minimum, and then gently put the rice flour into it, so that the rice flour floats on top of the water, if it sinks to the bottom of the pot, it will be burnt on the bottom. Cover the pot with a lid and cook on minimum heat for 10 minutes (this step is very important, the noodles must be cooked through, the kueh kueh is good). (This step is very important, the flour must be cooked through, the kuey teow skin is good).

11.

Remove the lid of the pot, keep the heat at a minimum, and use chopsticks to mix the flour evenly.

12.

Rise the pot and pour it into a large pot, and while it's still hot, keep rubbing your hands together (this is so abusive, and your hands are so hot that they're red and wiry).

13.

These are the kneaded balls of flour.

14.

Take 35-40 grams of dough and roll it out to about 8 centimeters. (Grandma pressed it directly into a bowl shape with her hands, I can't learn it

15.

Put in 2 tablespoons of filling, and wrap it into the shape of triangular dumpling according to the shape of the mold.

16.

Place in the mold with the closed end facing up.

17.

From the wide part, gently push down with your hand to flatten it.

18.

Tap the side of the mold on the table, and a beautiful red peach kuey teow comes out.

19.

Put the finished red peach kuey teow into a steamer basket, put cool water on the pot, after the water boils, steam on medium-high heat for 15 minutes, and simmer for 5 minutes.

20.

Steamed, directly eat, wow, wow, so fragrant. Fry it in oil, it's even more flavorful