A meal is basically made up of appetizers, main dishes, and desserts. Soups can only be classified as appetizers, and even if they are delicious, they are far inferior to staple foods in terms of cuisine.

Su Congshuang smiled: "Well, but I'm not making appetizers, real cooking, I'm only going to start now." ”

Su turned from the side of the frost, revealing the chopping board hidden behind him, the ingredients like pure white snowflakes, dazzling so dazzling that people couldn't open their eyes.

Bai Xia's eyes were sharp, and he recognized what it was, he had only seen it yesterday morning.

"That's ...... Kway teow? ”

Yesterday's breakfast, Su Congshuang introduced Chaoshan early, among which this kind of powder food called kuay teow made Bai Xia very concerned.

Kway teow is a traditional snack of the Han nationality in Fujian, Taiwan, Chaoshan and other Hokkien language regions. In addition, southern Fujian, Chaoshan, and Taiwan are called "kueh" for all foods made of rice flour, flour, potato flour, etc. Therefore, the so-called kueh in Chaoshan dialect is actually what is called cake elsewhere, but the scope of inclusion is not simply "cake". The one that is steamed into thin slices and cut into strips with rice flour is called "kuay teow", and it is also called "kueh teow" or "kueh tsai tiao" in Taiwan. Nowadays, kway teow can be seen in Hong Kong, Singapore, Malaysia and other places, and even become a local snack, which is due to the large number of Chaoshan immigrants who brought kuay teow out at that time.

The non-staple food made of rice, wheat and other miscellaneous grains is called "kueh", and the southern Fujian, Taiwan, and Chaoshan regions basically have the same roots. The title is the same. As for the so-called "Gui Diao" in some restaurants in Hong Kong, it is actually the transliteration of "Kuay Tiao" in Chaoshan dialect. The people who do the kuay teow business in Nanyang are all overseas Chinese, and its preparation method is basically the same as that of Fujian and Chaoshan, but with more curry powder. This snack is probably also loved by the locals, so the kway teow is also familiar to the locals. The Hong Kong restaurant was transliterated from there and was named "Gui Diao". Some of them are also solemn, adding "secret system", "Malay food" and other words, but they are really not "secret". And the so-called Malay food. It's nothing more than the Malay transformation of Chaoshan kuay teow.

In Chaoshan or overseas Teochew food halls. Kway teow is mostly fried and served as "soup". The traditional Teochew style kway teow is made by heating the oil in a pan, adding the kway teow and stir-frying it a few times, and then pouring a small amount of water into it to form a slightly charred shape on the other side of the kway teow. Then add shredded meat and shrimp. Shredded onion. Tomato slices and other ingredients are fried on the plate. Nowadays, there is no such thing as adding water, so the taste is very traditional and slightly different, but it is still a bit old and has always followed the tradition. Generally, their signboard indicates old-fashioned fried kuay teow. Kway teow is made by boiling the kway teow teow, drying it on the bottom, and adding ingredients and clear soup. Stir-fried kuay teow with sand tea sauce is added to the toppings. The effort to stir-fry the kueh is all about oil and heat. If the heat is enough, it will be fragrant and delicious.

Shantou kway teow soup is a traditional Han dish in Guangdong Province and belongs to the Cantonese cuisine. This dish can usually be divided into a soup base made from pork or chicken bones, or a soup with beef kway teow. It has a long history and is well-known in Chaoshan, and is a well-known type of Chaoshan snack, which has won praise from the majority of consumers. There are stalls selling kuay teow soup in the streets and alleys of Shantou, and they are crowded with people every morning, lunch and dinner.

And the method of "dried kueh" is very simple, and it is the same as that of ordinary dry noodles. Overheat, dry into a bowl, add sand tea sauce, chopped green onion. Stir quickly and serve with a bowl of pork offal soup.

There is also a kind of "fried kueh" that is steamed half an inch thick and cut into triangles, which is stir-fried and added with sweet soy sauce, minced peanuts and other ingredients to make a delicious snack. In Shantou, the most famous fried kueh is a stall at the entrance of Yonghe Street, which is always in short supply every day because of its delicious frying. People who go to Shantou always have to try it there. Shantou snacks have "three uniques", namely: Lao Ma Gong Zongqiu, Xitian Lane oyster branding, Yonghe Street fried kueh.

The essence of Chaoshan kuay teow is far beyond the reach of pho. Hong Kong has a famous fish ball cake, which is called "fish ball soup pho" by Cantonese people, put the kuay teow into the fish ball soup of boiling soup and soak it for a while, add chopped green onions, lard, meat slices, preserved meat, fish balls and soup to make. The "fish ball powder" in Hong Kong food stalls is this kind of way to eat, but there are very few that really come from the authentic trendy method, so of course the taste of the food will be discounted.

Su Congshuang smiled and said, "That's right, it's kuay teow." ”

Shui Ying was confused, squeezed out a sentence for a while, and asked, "Congshuang, have you been tinkering with this thing all morning?" ”

Su Congshuang was noncommittal, neither denied nor admitted, but said, "Sort of." ”

The ingredients of kway teow are not complicated, just kuay rice and water. Soak the kueh rice in cold water for a period of time, and then grind it into a pulp by a refiner after the rice expands and softens. In a large frying pan, the bottom of the pot is first thinly soaked with a layer of oil, a layer of ground rice milk is poured on it, and after solidification, it is folded into a long strip, and after grinding into a pulp, it is decided whether to add water according to the concentration of rice milk, and then it can be steamed in a special steamer drawer.

Shui Ying had also eaten this kind of thing when she was a child, and she still had some memories in her mind, so she couldn't help but reprimand: "Where is this thing tossed all morning, what have you done!" ”

Su Congshuang smiled awkwardly and said, "I also boiled this pot of soup." Sister, you must have eaten it too, right? Those who have eaten kway teow should know that whether kway teow is good or not depends mainly on its soup. ”

Sikong Yao was still puzzled: "Then what does this have to do with the fact that you are going to participate in the Divine Front Cooking Duel tomorrow?" The theme is thin-shelled rice dishes, so you've completely gone off track! ”

Su Congshuang smiled and said, "I didn't say that this is the dish that will participate in the duel in front of the gods tomorrow, I'm just afraid that you will be hungry, so I will make something for you to eat." When you come to the Chaoshan area, it is a waste not to eat kuay teow. ”

Shui Ying was a little angry, and when she was about to go crazy, Bai Xia took the lead and said: "Haha, no matter what, let's pad my stomach first, I'm really hungry." Whether you want to specialize in cooking or get angry, you have to eat a full meal, isn't it? ”

Sikong Yao didn't want to see the two sisters quarrel, so she nodded at the moment, and echoed and said, "Well, I agree too, let's have lunch first." ”

Shui Ying choked for a while, but in the end she still didn't get angry, and then like a deflated ball, she muttered: "Forget it, it's okay if people are fine." ”

Shui Ying sighed, as a sister, she still cares about her sister in the end.

Su Congshuang naturally knew that Shui Ying was also for her good, so she comforted: "Don't worry, sister, I will be measured in my actions." I promise that tomorrow's Kamimae cuisine will never lose. ”

Shui Ying shook her head disdainfully and said, "I don't care if you win or not, just don't be bullied anyway." ”

Bai Xia shrugged his shoulders and said, "Anyway, I'm so hungry...... Yesterday I finally left a few breads, and I don't know who to eat, and I am hungry until now, and my eyes are clouded. ”

Hearing this, Sikong Yao's face suddenly turned red, and he quickly turned his face sideways so as not to be seen.

Shui Ying just glanced at it and wondered, "Huh? Xiao Yao, what's wrong with you? Why is your face so red? ”

"Huh? Belch...... I'm hungry......" Sikong Yao reluctantly prevaricated, and hurriedly said anxiously: "Congshuang, you hurry up and get us something to eat, I slept until I woke up just now, and I was so hungry." ”

Su Congshuang nodded and said, "Well, I'll go get it now, so you can wait for a long time." ”

Regardless of anything else, it is a pleasure to smell the aroma of meat wafting out of the thick soup boiled with big bones, put the kuay teow in the pot and roll it, scoop it up, add the meat ingredients full of ingredients, blanch the fat bean sprouts, grab a large handful of chopped green onion and celery and put it on top, and then serve a small plate of chili sauce or sand tea sauce, which is absolutely irresistible.

Shantou kway teow soup can generally be divided into a soup base made from pork or chicken bones, or beef kway teow soup. It has a long history and is well-known in Chaoshan, and is a well-known type of Chaoshan snack, which has won praise from the majority of consumers. There are stalls selling kuay teow soup in the streets and alleys of Shantou, and they are crowded with people every morning, lunch and dinner.

The soup base made from chicken bones has a more moist taste, and the texture is smoother than that made from pork bones, although it is not as rich in flavor as the pork bone soup base, but it is also in its own vein. In addition, the soup base made with beef leg and large bones has also established the unshakable hegemonic position of beef ball kuay teow in Chaozhou cuisine.

Chaozhou cuisine inherits the lightness of Cantonese cuisine, with sufficient ingredients and clear taste, no complicated and changeable spices, only pay attention to an original light and elegant. The freshness of the ingredients themselves and the fat girl are definitely the reason why Cantonese cuisine has become famous.

For example, the bean sprouts in this kuay teow soup are also a must in Chaozhou, and the bean sprouts in other places are all slimmed down and obviously malnourished. The refreshing bean sprouts and kway teow teow are definitely two different tastes, but they are very cleverly blended together.

The two ink fountain balls are even more full-bodied, and the sweet and plump soup overflows when you bite into it. The taste of the ingredients itself is perfect enough to be boiled in boiling water, and if you cook it with the chicken bone broth carefully cooked by Su Congshuang, the sweetness is even more indescribable, and people can't let go of it for a long time. I feel that two fish balls are too little, and I can't eat them if I have more, and in this kind of dissatisfaction, and a little regret, the secret of that seductive sweetness lies in the thin-shelled rice.

Bai Xia commented: "The soup base for this chicken soup, I think, uses thin-shelled rice chicken, right?" ”

Su Congshuang was slightly stunned, but he didn't expect Bai Xia to see through the secret of this pot of soup, and said with a smile: "I thought that you could only eat this soup because of the addition of thin-shelled rice, but I didn't expect that Brother Bai's tongue was so sensitive that he could eat it made of thin-shelled rice chicken." (To be continued......)