"Oh, my ancestor, you're back. Wu Cuimei hurriedly stepped forward to help remove things from her son, and said, "If you don't come back, your father will use our own peanut oil to fry the glutinous rice dumplings." ”

"What a waste, I'm not back. Wait for me, I still have something in the car, Dad, you carry it with me. ”

"How many things can there be, and it takes two people to carry them. Liu Yuanhe was reluctant, but he still followed.

After seeing the things piled up in the carriage, Liu Yuanhe's expression was like this: ∑ (mouth ||

Surprised, incredibly surprised.

"Qingshan, how do you buy so many things?What the hell are these flowers?What the hell are you buying them for?What the hell are these things for?Why do you buy so many flowers?" Liu Yuanhe looked at the things in the carriage and spoke incoherently.

Liu Qingshan said: "Chinese New Year, I want to make the house look festive, I bought a few bunches of dried flowers, these flowers are not made of plastic, this is a real flower, but dry, when the time comes, it will definitely look good at home." ”

"Then what the hell is this?" Liu Yuanhe asked, pointing to a folding chair in the car, "What did you buy this chair for?"

"It's for you to watch TV at night, and with this chair, you can lie down and watch TV. ”

Liu Yuanhe: ......

Once all the things have been moved home, it is time to start a new round of tidying.

Liu Qingshan is responsible for sorting out these things, and Liu Yuanhe is responsible for frying the oil.

The production method of oil dumplings is very simple, but frying is not simple, and you have to stay on the edge of the oil pan for a long time, and ordinary people can't stand it.

Liu Yuanhe is doing the fried oil and glutinous rice dumplings at home every year, so he is doing it as usual this year.

In addition to the oily glutinous, Wu Cuimei also made kuay teow this year.

The local kway teow is not the same as the kway teow in other places.

In the encyclopedia, 粿tiao (guǒ tiao) is a characteristic traditional snack in the Chaoshan region of Guangdong, the southern Fujian region of Fujian, Taiwan, Hainan and other regions.

The word 'kueh tiao' is the name of the Chaoshan region and southern Fujian region, and the Hakka people in Hainan, Chaoshan, Guangdong, southern Fujian, Taiwan and other places who also belong to the Heluo language family call it 'kueh tiao'.

Bottom line: Kway teow and pho look similar, but kway teow is different from pho in that it has a more elastic texture than pho.

Well, it's a bit strange that the kway teow in other regions is similar to pho, at least, it looks like the white, soft, long strip of pho.

The way kway kway teow is made in these regions is also very different from the local kway teow.

Their kway teow is made of rice and water, which is soaked in cold water for a period of time, and then ground into white rice milk with a refiner after the rice expands and softens. After grinding the rice milk, it is decided whether to add water according to the concentration of the rice milk, and then it is steamed in a special steamer drawer to form pieces, and then cut into long strips to become 'kuay tiao'.

This is especially pho.

This method is exactly the same as the method of making the powder skin of the 'Triangle Bag' introduced earlier. In this way, the rice noodles in the eyes of the locals are the 'kuay teow' in the eyes of other regions.

In fact, in the local area, the production method of kway teow is relatively complicated, and the made kway teow is very fragrant and can be stored for a long time.

This kind of kway teow is very different from the kway teow from other places, which are steamed out, while the local kway teow is fried.

For the local Yao mountain people, it is a very beautiful thing to be able to eat fried kway teow on the New Year day of family reunion, and the New Year will become more and more festive.

The method of making fried kuay teow is extremely complicated, you have to soak the soft glutinous rice one night in advance, and then the glutinous rice is fished out of the water the next morning, dried, and ground into glutinous rice flour, and then you have to soak the sesame seeds, wash the sesame seeds, and remove the sesame skin.

Sesame seeds and kway teow are a good match, and kway teow without sesame seeds is like a person without a soul.

On the 28th day of the twelfth month of the lunar calendar, it is the day when the villagers start to work on the rice cakes.

At this time, the men of every family will become the treasure of the family.

Because whether it is a simple glutinous rice cake like oily rice cakes, or a complex pastry such as kuay teow, you need men and noodles.

Although the strength of the women in the mountains is also great, no matter how big they are, they are not as big as men.

Moreover, this kneading glutinous rice dough is a technical job, too young people, like Liu Qingshan, who have not yet held a house, obviously don't understand much, and they must be counted by the elders who are instructed on the side to do it, so they simply don't do it.

It's not okay if you're too old, after all, when you get older, your strength will decrease.

Therefore, middle-aged men between the ages of 30 and 50 are the most suitable, not only with strength but also with experience.

Early in the morning, after the flour is ready, the rest of the sesame ingredients and fruit cake are ready, and the dough begins.

Take off your coat before making noodles, wash your hands, and start kneading the dough.

The top of the mountain-like glutinous rice flour in the bamboo flat is pressed out of a crater-like depression by a large soup spoon, and then a spoonful of hot sugar glutinous rice cake (fruit cake introduction) is scooped into it with a large soup spoon.

After the dry flour and sugar glutinous rice cake have been kneaded a few times, you and I will be separated.

After the dough is kneaded, the next step is for the woman to show off her skills.

In the spacious house, the bamboo flats of the pan kuay teow, the bamboo flats sprinkled with sesame seeds, and the bamboo flats of the kuay teow are lined up to fill the house.

Knead the dough first, then use a long rolling pin to roll the dough to the right thickness. After rolling out the powder, the next step is a very technical job - cutting the cake.

Each kway teow should be cut to the same size, so that the finished kuay teow will be evenly thick.

After cutting the cake, you can pose. A slender kuay teow is slowly coiled, and the coiled kuay teow resembles the shape of Yao cricket shoes. There are four left and four right knot noodles when you move them, a total of eight roots. "Eight" has the meaning of "hair", which is very auspicious and very suitable for the New Year.

The next flavor enhancement process must be indispensable, that is, sprinkling sesame seeds. The kway teow is usually sprinkled with white sesame seeds. Put the coiled kuay teow together in a bamboo flat covered with sesame seeds, and use the strength of your arms to keep shaking them to make them fall in love and stick to each other until the kway teow is evenly covered with sesame seeds.

At this point, this kuay teow is half done.

After that, the kuay teow has to be fried in a pan.

This fried kway teow also has a certain technical content, and the size and length of time are the key to the crunchy kway teow. After the evenly thick kueh pan is submerged in the oil pan, stir it constantly with chopsticks to make them distinct. When the color of the sesame seeds gradually turns from white to golden, and the kuay teow turns from white to golden, and there seems to be a 'zizi' sound, the kuay teow can be cooked.

It doesn't matter the order of fried rice dumplings and fried kuay teow, they are all the same pot of oil anyway.

However, Liu Yuanhe looked at the two large barrels of oil that his son bought, and he was very happy, and his face was also happy: "This year, I finally don't need to save oil to fry, I didn't dare to fry these things before, for fear of wasting them, and if the oil is less, I can only fry it little by little, and it will not be fried well until midnight." Haha, there is so much oil this year, then I can fry it much better in one time, and I will definitely be able to fry it in less than two hours. ”

"Dad, don't feel sorry for the oil, this oil is not expensive. Liu Qingshan said, "This barrel of oil is less than 50 yuan, and the two barrels of oil are not 100 yuan." ”

"That's so expensive, a hundred dollars, just to fry a glutinous cake. Although Liu Yuanhe said that it was expensive, he was still happy in his heart.

This year, I don't have to boil next to the oil pan for most of the day.

In the past, the family had no money, and every time the Chinese New Year fried glutinous rice cakes, in order to save oil, only a small amount of oil would be put into the pot, and only a few glutinous rice cakes could be fried each time, so that it would take half a day to fry the glutinous rice cakes well, which was time-consuming, laborious, and very hard.

This year, things have finally improved, originally he just asked his son to buy a barrel of oil, but who knows, he actually bought two barrels.

Liu Yuanhe was very happy in his heart, and he was also very energetic in blowing up the glutinous cakes.