Is the traditional snacks in Guangdong region, Chaozhou has a dry fishing food method, because "fishing" needs to add oil, sauce, etc., so in the Chaozhou dialect called "irrigation", fishing kway teow in Chaozhou is called irrigation "kway teow".
The process of making sand tea kway teow
1, lean meat processing: the whole process requires a pot of boiling hot water, so you can first boil the water, and then process these ingredients, lean meat processing only needs to be simply sliced;
2, peanut butter processing: after the water is boiled, the peanut butter is stirred and melted, plus the appropriate amount of soy sauce coloring and seasoning, the degree of thickness is probably so that it can be, you can also dilute a little, do not be too thick, otherwise it is not easy to mix well when stirring with the kway teows;
3, the processing of shacha sauce: shacha sauce is much simpler than peanut butter, add a spoonful of hot water to make it can be, because it is salty enough, do not have to add any seasoning;
4, lettuce processing: wash, a leaf and a leaf can be broken down;
5, the production process: after the water is boiled, do not turn off the heat, directly pour the kway teow into it and blanch it, then fish it out, control the dry water, and put it in a large bowl;
6, then put the lettuce, lean meat are the same, blanched can be fished out, and then the peanut butter, sand tea sauce just poured up, mix well.
The rice is made of refined flour and fresh eggs mixed to make the skin, wrapped with red meat, fresh shrimp meat, shiitake mushrooms, winter shoots and other more than a dozen main ingredients made of filling, after the precision kneading to make the rice embryo, steamed and ready. Fresh and mellow, delicious and refreshing.
Yoi rice production materials
Ingredients: 100 grams of flour, 150 grams of lean meat, 125 grams of cooked bamboo shoots, 100 grams of shrimp, 15 grams of wet shiitake mushrooms, 30 grams of wet starch, 15 grams of fish, 10 grams of white onion, 1 egg.
Ingredients: salt, monosodium glutamate, cooked lard, pepper.
How to make rice
1: First add the flour to the egg mixture and a little water, mix well and knead, roll into strips, pick 24 dough agents, and roll out a noodle stick into a round thin skin and set aside.
2, the lean meat, shrimp meat into small pieces, bamboo shoots, mushrooms, green onion white cut into fine grains; fish dried after frying, minced, the above ingredients add sand, sea water, deep sea fish, wet starch mix well to make millet filling (divided into 24 parts).
3: Take 1 piece of skin, put 1 part of the filling, wrap it into the shape of a pomegranate flower, put it in the steamer and cook it. Serve with cooked lard and serve on 2 plates of balsamic vinegar.
Late rice features
Unlike many ordinary koeh products in Chaoshan Province, the main effect of this "supper rice" is to "eat cleverly" rather than to "eat enough". Its materials are exquisite, but also finely crafted, and it is not very tall. First of all, the pork red meat is cut into diced meat, mixed with fresh bamboo shoots and shrimp minced, pepper, green onion beads, etc.; also mixed with about one-third of the weight of the red meat of the diced white pork; mix well and set aside as a filling. Then add flour and water to the egg, knead and press into the dough repeatedly, then cut into thin pieces to make coarse noodles, cut the thick noodles into fine grains, and finally use the rolling dough to crush into palm-sized round dough pieces. Take a little filling and put it in the middle of the small dough piece, and then knead it into a barrel shape, the important point is that the upper edge of the "barrel shape" should be kneaded and tightened one by one, so that it does not escape or form. Barrel-shaped koeh products are about 3.5 cm high and 2.5 cm wide. Slightly larger or slightly smaller does not matter much, the key is that the specifications should be unified, and it looks pleasing to the eye. Then steam in a small box. Steam for about 8 minutes before removing and serving. It is better to dip it in chili sauce or vinegar when eating. As far as the author knows, there are "supper rice" in the breakfast recipes in the restaurants of Chaoshan restaurants, especially in the morning of summer, there are more people who order this snack, because the human body is prone to dry fire in the summer, and the fresh bamboo shoots in the "supper rice" are few but the most refreshing, accompanied by the aroma of meat and shrimp rice. But too much is not appropriate, or slowly taste the best one by one.
Production materials
1 chicken (about 1000 grams), 150 grams of glutinous rice, 100 grams of chicken gizzards, 50 grams of chicken, 10 grams of wet shiitake mushrooms, 30 grams of wet lotus seeds, 5 grams of ham granules, 10 grams of dried shrimp, 5 grams of refined salt, 5 grams of monosodium glutamate, 0.5 grams of pepper.
How to make glutinous rice crispy chicken:
1, the first light chicken deboning (that is, the use of internal deboning method), in the deboning process should pay attention to, the knife edge can not be too wide or too long, the general knife edge to about 5 cm, will not affect the quality. Wash inside and outside with clean water and set aside.
2: Soak and dry the glutinous rice and put it into the steamer basket to cook and dry, and at the same time put the lotus seeds into the steamer basket to cook and set aside. Then cut the chicken, chicken gelatin and wet shiitake mushrooms into cubes, mix the diced chicken and diced chicken gizzard with the flavoring ingredients, wash and chop the dried shrimp and set aside. Add a small amount of raw oil to the heat, stir-fry the mushrooms, cooked lotus seeds, ham grains, shrimp and rice until fragrant, then fry the chicken and chicken gizzards, then pour the glutinous rice into the ding, mix in the monosodium glutamate, salt, pepper and sesame oil into glutinous rice chicken material, and then put the glutinous rice chicken material into the chicken belly of the boneless chicken, sew the chicken belly with bamboo sticks, and then put it on the plate and put it in the steamer basket for about 40 minutes to take it out, and press it flat by hand to set aside.
3: Heat the heat, pour in the raw oil, when the oil is hot, smear soy sauce powder on the surface of the chicken, fry it in the oil until golden brown, cut it in half with a knife, then cut it into two cm wide and four cm long blocks, put it into a plate (put on the head and tail), drizzle with pepper oil (serve with two plates of sweet sauce).
Characteristics of glutinous rice crispy chicken:
The skin is golden and crispy, and the taste is mellow and tender.
It is a traditional famous dish in Guangdong and belongs to the Chao cuisine family. Chaoshan famous specialty fine goose ——, is made of soy sauce, rock sugar, cinnamon, sand kernels, cardamom, star anise, southern ginger, rice wine, garlic, shiitake mushrooms and other brine. Therefore, there is a long history in Chaoshan Province.
The method of cooking goose varies from place to place. Guangzhou likes to cook, while Minnan and Haifeng Lufeng are mainly "boiled"; in the Chaoshan area, the traditional brine features are highlighted.
Hipsters also have a soft spot for geese. There is a "ceremony of laying geese" in the wedding ceremony of the ancients, the geese are no longer occasional, the exchanges do not lose their knots, the flight is orderly, the lifelong change, in people's hearts is a kind of "virgin bird". But after all, geese are difficult to find, and when a hipster marries a wife, he sends a pair of white geese. Nowadays, many hipsters no longer send white geese in their marriages, but their feelings for geese are still the same. Brine goose has become an indispensable food in the table of the Chaoshan people.
In the past, every household in Chaoshan would make brine geese at home, first taking out the internal organs of the light goose, washing and drying, and then smearing it inside and outside the goose with fine salt, and using bamboo chopsticks to stand in the abdominal cavity. Then put the Sichuan peppercorns and star anise, cinnamon, licorice, cloves in gauze to wrap into balls, put into the brine basin, add soy sauce, brown sugar, southern ginger, fragrant mango, white wine, and then add water, put garlic, southern ginger into the belly of the light goose, boil the brine on medium heat, and then put the goose into the brine basin, cook for about an hour and thirty minutes and pay attention to turning the goose body several times, in the middle to hang the brine goose away from the soup and then put it down, repeat four times, so that the goose into the taste, and then fish it up and let it cool. Finally, the cooked brine goose is placed on a cutting board and cut into thick slices, drizzled with marinade, served with coriander, and served on a saucer with garlic puree vinegar.
Nowadays, few Chaoshan people carry out such a cumbersome brine goose process at home, they buy back from the market, or the authentic flavor, or as a year-end dish, the strong smell of marinade fills the ancestral hall, which means a solemn welcome to the New Year.
Chaoshan is famous for its specialty goose - lion head goose, so the halogen lion head goose has a long history in Chaoshan Province.
Every year from the Lantern Festival to the third month of the lunar calendar, because the growth of the "tou kui" goose has matured, just in time for the city, in the chaoshan townships, there are special brine geese to provide folk sacrifice activities. Chaoshan is bordered by the sea, there are many people who go abroad to make a living, and the folk worship the "Queen of Heaven Niangniang", the protector of the sea, and the birthday of Mazu on the 23rd day of the third month of the lunar calendar every year, there are many villages with the custom of racing geese. Each family placed the fat brine goose on the ancestral hall offering table, competing with each other for the fatness of the goose and the delicacy of meat-making kung fu, which not only pinned on the thoughts and hopes of the sea earners and overseas wanderers, but also reflected the industrious and solid situation of the peasant family.