There is a Chaoshan song singing like this: "Chaoshan people, eat each other's cake, oil cake sweet cake pomegranate cake, noodles cake fermented cake fried cake , horseshoe cake soft cake beef cake, and the vegetable head is round and stuck in the shell peach cake."
What is "Kuai"? The streets are full of all kinds of foods about "Kueu", but they are full of curiosity about it. There is a Chaoshan song that sings this: "Chaoshan people, like the food cake, oil cake sweet cake pomegranate cake, noodles cake fermented cake fried cake, horseshoe cake soft cake beef cake, and round vegetable heads and sticky peach cake."
"Kuai" is not a dessert, it is not a staple food and is also a staple food. When I first saw it, the color like a macaron was in front of me; when I put it in, I felt the process was complicated even though I didn’t see it; the oil pan was so golden.
And all this comes from: the Chaoshan ancestors moved from the Central Plains to the Chaoshan area. Because they needed to use pasta to make fruits for their ancestors, but wheat was not produced in the south, so rice was used as fruits, which led to the "Kuai".
Housewives from thousands of households in Chaoshan folk can make cakes. Every process of making is fine and fine, and even the wood carving mold is carved so fine. The common sayings of "making young cakes without work" and "making innocent cakes with crooked hair" all express the exquisiteness of "cakes". The editor has compiled these representative cakes.
01, Red Peach Buffet
Red Peach Buffet As the most representative "red peach Buffet" among the cakes, it is also called "rice cake". Most of them are filled with mushrooms, shrimps, and peanuts, which are salty and sweet, and have special shape molds. They can be steamed or steamed before frying. Because during festivals, tribute is needed, and the red looks auspicious, and white rice cakes are only used to eat.
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03, salt water cake
Some areas are also called pig cakes. They are made into small bowls with rice paste and are sold in the form of snack stalls. The stall owner first steams the rice cake skin and sets it up for use, and cuts the dried vegetable dried vegetables into diced, adds garlic, and uses a small stove to heat it slightly, and sells it now.
04, rice-free cake
At first glance, I thought it was leek cake , but the rice-free cake crust is made of sweet potato flour, and the filling is mostly made of vegetables and grains, including cabbage filling, potato filling, and leek filling, which are salty and sweet. From the appearance of the rice cake, if the mouth of the rice cake is sharp, it means that the filling is salty, and if the mouth of the rice cake is round, it means that the filling is sweet. Mostly fried.
05, Caitou Kui
Caitou Kui is radish cake. Chaoshan area calls radish to be made into radish, steamed radish into shreds and rice noodles, and eat it after frying, dip it in chili sauce, garlic vinegar or aged vinegar.
06, Vegetable Bun Kui
Grind the rice into powder and put it in water to cook, rub it into a thin layer of skin with your hands, and then wrap the chopped pork, shrimp, bean sprouts, peanuts, celery, dried radish, etc. with the skin, which looks like small fruits, so it is called Vegetable Bun Kui. Dip it in a little sauce, the rice peel is strong and the radish is fresh.
07, sweet cake
Other cakes are basically indica rice flour, but sweet cakes are made of glutinous rice flour, and they can be eaten directly with thread (you can't cut it with a knife, it's too sticky), or after cutting it into pieces, wrap the egg liquid and fry it. Sweet and soft, tough and chewy. In the old days, Chaoshan ancestors had to pound sweet cakes to make dry food to satisfy their hunger on the way to enjoy their hunger.
08, Gardenia kui
As the name suggests, it is made of steamed with gardenia and glutinous rice flour. For Chaoshan people, gardenia kui on the Qingming Festival is much more important than zongzi. It is a bit similar to sweet rice cake. It has too high viscosity and cannot be cut with a knife. It is very delicious with yarn to decompose it into pieces dipped in sugar.
09, grass cake
There was always a scene: I queued up to buy it, I bought it directly at the intersection and sucked it directly into my mouth without a spoon. It was all the slightly bitter grass cake and fine white sugar taste ~ It is not the so-called turtle jelly or fairy grass honey, and it is unwilling to say that to the people of Chaoshan.
10, Park Zai Kui
"Pai Kui" is mostly foods released during the Qingming Festival. The juice made from sap seed leaves is actually sap seed steamed buns~ but it has the aroma of a plant.
11, leek cake
leek cake of course is leek cake that is the main ingredient. There are two types of leather making: one is snow-white cake leather; the other is crystal clear cake leather. What is crystal clear and transparent is called a crystal ball.
12, Ping Pong Kui
"Ping Pong Kui" was originally named "Ping Pong Kui". It was misinformed because of the similar pronunciation of Chaoshan dialect, but it is easy to remember, so it became "Ping Pong Kui". It is generally flat and round, and the cake skin is soft and consistency. Ping-Pong Kui filling contains black sesame seeds, powdered sugar, crushed peanuts, and very good taste.
13, bamboo shoots
Bamboo shoots are cut into grains and add shrimps and mushrooms. The aroma is so strong that it makes people saliva. The wrapped bamboo shoots can be eaten by steaming in a steamer. The steamed bamboo shoots can also be put into a pan and fry them in lard until they are golden on both sides and dipped in vinegar. It is also quite appetizing.
14, fermented rice cake
, also known as fermented rice cake. It is a must-have during the New Year and the festival, which means auspiciousness and joy.
15, Kuai Juice
This thing is too easy for outsiders to be like rice juice. Who knows that what comes up is a bowl of steaming soup, with white noodles floating. Picking up a chopstick is a taste between rice noodles and noodles. There is not much seasoning, leaving a scent of rice in your mouth. However, the most memorable thing is the marinade and braised flavor on the rice cake, which makes people praise it.
16, horseshoe crab (hou) cake
Because the cake is mixed with horseshoe crab, it is called "horshoe crab". It is peach-shaped before eating, and it looks very charming. It can be clearly seen that there are shrimps and quail eggs inside. To be honest, this bowl is quite large. If it weren’t for the empty stomach, I wouldn’t have finished eating one.
17, fried cake cake
fried cake cake cube is steamed with rice sauce and cut it into small cake pieces. Put it in a pan and fry it and then add shrimp, lean pork, eggs, mustard (it is actually gai) and blue vegetables, etc., dip it in sugar.
18, Seafood fried white cake
Chaoshan women have the temperament of going through fire and water when cooking. The cake skin is quite hot when it comes out of the pot. Women can rub it with their hands, because it will not stick when it is cold. They can wrap the filling until the cake skin is tough.
19, beef balls kuetteow soup
How can Chaoshan people without beef balls talk about life? Put the cooked rice noodles and beef balls into a bowl, sprinkle with thick soup, add a few lettuce leaves, sprinkle with cabbage and cucumbers, and you will be served.
20, beef fried rice noodles teow
Beef has endless emotions for Chaoshan people. Beef fried rice noodles teow is also divided into wet fried and dry fried. The main difference is the starch sauce, and the taste is also unique. The complexity of
号号 comes from its rich content. Whether it is the production of the outer skin or the selection of inward descent, the final taste will be unique. The Chaoshan people's spirit of adventure is world-famous. The life of traveling across the ocean has brewed the food culture of "Kuai", which is easy to carry and can accompany people to live. At the same time, people who beg for food in the wind and waves are superstitious. When worshiping heaven and ancestors, glamorous rice cakes are absolutely indispensable.
