How to Make Chiu Shan Kuey Teow

To make a piece of authentic Chaoshan Kuey Teow, sometimes it is so simple!

Chaoshan Zi Niang, can do Ya Kuei, basically to the 70 after the end, after 80 will be very few people, 90 after the willingness to observe, has been the 70 after the mother and 50 after the grandmother's great comfort.

----Chaoshan people say

Kuey Teow (guǒ)

Chaoshan people are good at eating from all directions, but they don't want to give up kuey teow

Kuey teow, as the word implies, is a rice-based side dish made from a combination of other ingredients. The culture of kuey teow is carried forward in Chaoshan. During Chinese New Year festivals, the kuey teow is basically made by the "Lao Zi Niang" (older women) of each family. Watching mothers and wives make kueh has become one of the main events of the New Year. If you can't help but eat a bit of the filling, you'll be able to recapture a bit of your childhood feeling.

The Pai Fang Street in Chaoshan symbolizes the glory of the past, and in the old society, it was the existence of people who sacrificed their lives for the pursuit of righteousness, merit and virtue. As time passes, the stone pagodas and the concrete are transformed into the most harmonious existence.

The kuey teow holds people's good wishes, often with good intentions, such as red kuey teow, mouse kuey teow, etc., with a wooden seal in the shape of a peach, expressing the pursuit of health and longevity; red kuey teow was dyed red, because red is the Chaoshanese people in the mind of the symbol of good luck and good fortune; the leavened kuey teow is steamed and loosely hair, it is used to send a wish for prosperity and development, and if the process of leavening is done well, the surface of the kuey teow will be raised and cracked, like flowers, the Chaoshanese people will be able to see the surface of the kuey teow, and the surface of the kuey teow will be raised. If the fermentation process is done properly, the surface of the steamed kuey teow will be raised and cracked, resembling a flower, which the Chaoshan people call "smile".

My friend, who left her hometown to go to Guangzhou to study before learning how to make various kinds of kuey teow, told me that every time before she left home, her mother would put the good kuey teow in a bag and take it away with her. Every time she ate it, she felt as if she were in her hometown again. Pushing open the door to the hot night snack stalls, her eyes passed through the heavy darkness outside the window, as if she had returned to the Kuei kingdom, which is located hundreds of kilometers away.

-The Kingdom of Kueh Teow, Chaoshan

Hi - Food

△Rat Yeast Kueh Teow

In Ingredients

Glutinous rice | 2 meter cups

Rat Yeast Grass | 8 g

Sugar | ? meter cup

Oil | Moderate amount

Water | Moderate amount

Make kuey teow: Boil and mash the kuey teow with sticky rice flour, glutinous rice flour and water, and keep blending.

Kneading: Pinch a small ball, keep rolling it and then knead it to form the skin of the kuey teow.

Packing: The Teochew rat-shaped kuey teow comes in three types of fillings: salty, sweet and a combination of salty and sweet, to suit different tastes. The sweet fillings are mainly green bean paste and black bean paste, while the savory fillings are glutinous rice, accompanied by diced pork, mushrooms and ground peanuts. The rich people have enough material, tight, with oil to the glutinous rice fried incense point is just, anyway, the filling wrapped in kuey teow, a bite down, meat and vegetables know themselves.

Imprinting: The imprinting process must be very careful, and strive for uniformity, in order to have a beautiful appearance of the elegant Kuey Teow

Kuey Teow

The Chaoshan people, the phase of Kuey Teow, oil Kuey Teow, sweet Kuey Teow, pomegranate Kuey Teow, noodles Kuey Teow dare Kuey Teow fried Kuey Teow, wait for Kuey Teow, soft Kuey Teow, beef Kuey Teow, cabbage Kuey Teow, pineapple Kuey Teow, no frying, no frying, no good Kuey Teow.