There is a Chaoshan ballad that goes like this: "Chaoshan people eat cakes with each other, sweet cakes with oily cakes and pomegranate cakes, fried cakes with fermented flour cakes, beef cakes with soft cakes, and peach cakes with round turnip heads."
What is the reason for cakes? thing? The streets are full of all kinds of food related to "kueh", but I am full of curiosity about it. There is a Chaoshan ballad that goes like this: "Chaoshan people eat cakes with each other, sweet cakes with oil cakes and pomegranate cakes, fried cakes with fermented flour cakes, beef cakes with soft cakes, and peach cakes with round turnip heads."
"Kui" is not Dessert is not a staple food but it is also a staple food. When you first see it, the color is like a macaron; when you put it in your hand, you can't see it but you can feel the complicated process; when it comes out of the pan, it is so golden.
All this stems from the fact that the ancestors of Chaoshan moved from the Central Plains area to the Chaoshan area in the early days. Because they needed to use pasta to make fruit to worship their ancestors, but wheat did not grow in the south, so they used rice to make fruit. This is how "Cui" came into being. .
Housewives from thousands of households in Chaoshan can make rice cakes. Every step of the production process is meticulous and meticulous. Even the wood carving molds are carved so finely. Common sayings such as "You have no work to make young rice cakes" and "You have crooked temples to make elegant rice cakes" all express the exquisiteness of "kueh". The editor has sorted out these representative rice cakes.
Red peach cake is the most representative among the cakes, "red peach cake" is also called "rice cake". Most of them are made with mushrooms, dried shrimps, and peanuts, which can be either salty or sweet. It has a special shape mold and can be steamed or steamed. Fry again. Because during the festival, tribute needs to be paid, red is auspicious, and white rice cakes are only used for eating.
Shuqu Kueh uses natural squirrel grass, boils it into soup, mixes in lard and glutinous rice flour to make the skin, wraps it with bean paste or fillings made of glutinous rice, peanuts, shrimps and pork. It is salty. As sweet as you like, use a round or peach-shaped mold to stamp it into shape, place it on fresh bamboo leaves or banana tree leaves, and then steam it in a pot.
Salty rice cake "Xianshui rice cake" is also called pig rice cake in some areas. It is made of rice milk into the shape of a small bowl and is sold at a snack stall. The stall owner steams the rice cake skin first and then cuts it into dried vegetables. Cut it into cubes, add minced garlic, heat it slightly in a small stove, and sell it now.
At first glance, I thought that the rice-free rice cake was just a leek cake, but the skin of the "rice-free rice cake" is made of sweet potato flour, and the fillings are mostly made of vegetables and grains. There are cabbage fillings, potato fillings, and leek fillings, some salty and some. sweet. Judging from the appearance of rice-free cakes, if the top of the bun is pointed, it means the filling is salty, and if the top of the bun is round, it means the filling is sweet. Most are fried.
Caitou Kueh is radish cake. In the Chaoshan area, radish is called cabbage. The radish is shredded and steamed with rice noodles. It is fried and eaten with chili sauce, garlic vinegar or mature vinegar.
Cai Kueh is made by grinding rice into powder and boiling it in water. Then rub it into a thin layer of skin with your hands. Then wrap the chopped pork, shrimp, bean sprouts, peanuts, celery, dried radish, etc. in the skin. Look. It looks like a small fruit, so it is called cabbage cake. Just dip it in some sauce and eat it. The rice skin is chewy and the dried radish is fresh.
Tian Kueh Other rice cakes are basically made from indica rice flour, but Tian Kueh is made from glutinous rice flour. You can cut it into strips with a thread and eat it (you cannot cut it with a knife, it is too sticky), or you can cut it into strips and wrap them in eggs. Then fry it and eat it. Sweet, soft and waxy, tough and chewy. In the old days, when the ancestors of Chaoshan went to Nanyang, they would pound sweet cakes to make dry food to satisfy their hunger on the way.
Gardenia, as the name suggests, is steamed with gardenia and glutinous rice flour. For Chaoshan people, gardenia during Qingming Festival is much more important than rice dumplings. It's a bit like sweet cakes. It's too sticky and can't be cut with a knife. The yarn is broken into pieces and dipped in sugar. It tastes great.
Pu Zai Kueh "Pu Zai Kueh" is mostly produced during the Qingming Festival and is a seasonal food. Made with the juice squeezed from the leaves of Pu Zi, they are actually steamed buns made from Pu Zi, but they have a plant aroma.
Leek Kueh Leek Kueh, of course, has leeks as the main ingredient. There are two types of leather: one is snow-white Kueh leather; the other is crystal clear Kueh leather. The crystal clear one is called a crystal ball.
Ping Pong Kueh "Ping Pong Kueh" was originally called "Bing Pong Kueh". Due to the similar pronunciation in Chaoshan dialect, it was misunderstood, but it is easy to remember, so it became "Ping Pong Kueh". It is generally oblate and has a soft skin. consistency. The ping pong cake filling contains black sesame seeds, powdered sugar, and crushed peanuts, and has a very good taste.
Bamboo shoots are cut into pieces and then added with dried shrimps and mushrooms. The aroma is fragrant and will make your mouth water. The wrapped bamboo shoots cakes are placed in a steamer and steamed before eating. The steamed bamboo shoots cakes can also be put into a pan, fried in lard until golden brown on both sides, and eaten with vinegar. It is also quite appetizing.
Yeast cake, also known as fat cake, is a fermented rice cake. A must-have during the New Year and festivals, it has auspicious and festive meanings.
Kueh juice is too easy for outsiders to think that Kueh juice is just juice. Who knows that what comes out is a bowl of steaming soup with white noodles floating on it. Picking up a pair of chopsticks, the taste is between rice noodles and noodles. There is not much seasoning, leaving a mouthful of rice flavor. However, the most unforgettable thing is the marinade and braised flavor on the kuey chee, which makes me rave about it.
Horseshoe crab cake is called "horse crab cake" because it is mixed with horseshoe crab juice. Before eating, it is peach-shaped and looks very charming. You can clearly see the shrimp and quail eggs inside. To be honest, the portion of this bowl is quite large. If I hadn’t been on an empty stomach, I wouldn’t have been able to finish the entire bowl.
Fried cakes are steamed with rice milk and evenly cut into small cakes, fried in a pan and then added with shrimps, lean pork, eggs, mustard (it's actually gai), blue vegetables, etc., dipped in sugar and eaten.
Seafood Stir-fried White Kueh A friend from Shantou said that her mother would do two things during the Chinese New Year: kill geese and make Kueh. Chaoshan women have the temperament to go through fire and water when it comes to cooking. The skin of the rice cake is still quite hot when it comes out of the pot. Women can just rub it with their hands continuously, because it will not stick together when it is cold, and the skin of the rice cake will become tough after kneading it. Just put the stuffing in it.
Beef Ball Kuey Teow Soup How can Chaoshan people live without beef balls. Put the cooked rice noodles and beef balls into a bowl, pour the thick soup on it, put a few lettuce leaves, sprinkle with cabbage seeds, and serve.
Beef Fried Kuey Teow has endless emotions for Chaoshan people. Beef Fried Kuey Teow can also be divided into wet stir-fried and dry stir-fried. The main difference is the gordon sauce, and the taste is also different.
The complexity of Kueh comes from its rich content. Whether it is the preparation of the outer skin or the selection of the filling, the final taste will be unique. The adventurous spirit of Chaoshan people is world-famous. Years of traveling across the ocean have created the food culture of "kueh", which is easy to carry and can accompany people through life. At the same time, people who beg for food in the wind and waves are superstitious. When worshiping heaven and ancestors, bright rice cakes are absolutely indispensable.
Some people may ask: What exactly is Kueh? What can be done? Cake To be Anything is called fried rice cake in the Chaoshan area. In the north, it is probably called rice cake. This bowl of seafood is full of flavor and is enough for you to have a full meal.
Source: Food in Jieyang
