How to make Chaoshan Red Peach Kuey Teow

Hong Tao Kuey Teow is an essential auspicious kuey teow for Chinese New Year and festivals in the Chaoshan region, let's learn how to make Hong Tao Kuey Teow.

(1) Filling method:

1. Put the preserved vegetables, preserved sausage, mushrooms and fat meat into a pan and sauté them to get the flavor. (Put more oil, put lard flavor more fragrant, the extra oil will be strained out at the end)

2. Put in the soaked shrimp.

3. Chop the scallions. (The scallions don't have to be too much)

4. Add the scallions to the pot and stir-fry for a while.

5. Remove the fried stuffing and strain the excess oil.

6. Wash and dice the celery.

7. Sticky rice is ready. (You can use all the glutinous rice, or glutinous rice with some rice)

8. Pour the rice into a large pot and add some fried peanuts.

9. Add celery

10. Add the fried stuffing

11. Mix well and the savory and meaty stuffing is ready.

12. Vegetarian sweet stuffing: in the finished glutinous rice, add sugar, fried crushed peanuts, can be.

(ii) the skin:

13. kuey teow is steamed in a large pot until very soft and can be crushed by hand.

14. Put the steamed kueh into a large container.

15. Add snow powder, the ratio of kuey teow to snow powder is 2:1

16. Add a small amount of oil so that the powder will not stick to your hands when you are handling it and the cooked kuey teow has a glossy finish.

17. Add a small amount of red pigment, this pigment is plant extracted, first dissolved in water, with a toothpick to dip a little bit is good, otherwise the color is too dark.

18. The next step is the physical work: to take advantage of the early kuey teow hot, with the hands of kuey teow and snow powder rubbing, in the process, you can add the right amount of water to regulate the humidity of the dough.

19. The dough will get softer and softer the more you knead it, and the color will slowly come through.

20. Knead the dough until it is very even, very soft and a little tough.

(C) Kueh wrapping method

21. Take a small piece of kueh skin, put it into your hands and rub it, after rubbing, the kueh skin will become soft and utilize the operation.

22. Knead into a round crust with your hands.

23. Add the filling, pinch the interface tightly with your hands, and organize it into a triangle (close to the shape of the molded impression, using the later operations.)

24. Place the wrapped kueh into the mold. (In the past, wooden ones were used, but nowadays most of them use plastic ones, which are easier to take off the mold and have a clear pattern)

25. Put the kueh into the mold and slowly press it into all the corners.

26. And then slowly adjust so that the filling is evenly distributed.

27. Gently touch the edges of the mold with your hand, and you will have a clear and pleasingly shaped kueh.

28. Put it into a pot and steam it for about ten minutes, then let it cool and take it out. （

The people of Chaoshan are very simple and keep the traditional folk custom of worshipping the gods and ancestors on New Year's Day.

There are many varieties of offerings for worship, and red peach kuey teow is one of the indispensable ones!

Peach kuey teow is named after the peach fruit. Peach fruit symbolizes longevity, so making peach kuey teow is reflecting the desire to pray for good fortune and longevity.

The fifteenth day of the first month is approaching, I heard that my friend's mother-in-law is going to make peach kuey teow for worship, so I went to experience the process of making kuey teow. The seemingly simple red peach kuey teow, the process is quite a lot, time-consuming and laborious, no wonder the young people nowadays do not learn to do this kind of traditional kuey teow. It is no wonder that young people nowadays don't learn to make this traditional kuey teow. The home-made kuey teow is full of ingredients, with thin skin and big filling, and is very tasty. Recorded, I hope to have a chance to try it myself.

The skin is very important to make red peach kuey teow tasty. In the past, we used Japonica rice flour, the operation is complex and cumbersome, now most of the use of kuey teow + snow powder, kuey teow steamed to soft, add snow powder, kneaded until soft, so that the kuey teow skin, steamed out of the very soft and elastic, if you use oil to fry and eat, the skin is crunchy!

There is also the matching of fillings, glutinous rice added to the fried various fillings, fillings can be freely collocation, basically have mushrooms, shrimp. There are also vegetarian ones for Buddha. In the sticky rice, only add some peanuts, and sugar.

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