Chaoshan red rice ball kueh method, winter solstice Chaoshan red rice ball how to do

Ingredients. Glutinous rice flour is about one and a half pounds.

Flour about half a catty.

Food coloring red is a loss.

Banana leaves: Appropriate amount.

Yeast to taste.

Glutinous rice is one and a half pounds.

Shiitake mushrooms 10 flowers.

Dried shrimp (you can put more if you like) Appropriate amount.

Minced pork is about half a catty.

Parsley a small handful.

About two teaspoons of salt.

Soy sauce a little.

Method steps.

First, divide about one-third of the glutinous rice flour and knead it into a ball with water, put water on the other side at the same time and boil, and then put the glutinous rice dumplings kneaded into a small ball and boil it in boiling water until it floats.

Put the boiled glutinous rice dumplings into the remaining glutinous rice flour, flour (leave a little to rub your hands for later), and knead the yeast into the flour mixed together.

On the other side, boil the glutinous rice in water to make glutinous rice.

When waiting, soak the shiitake mushrooms and shrimp in water and cut them into small cubes, put oil in the pot to put the diced mushrooms, diced shrimps, and minced pork into it and fry until fragrant, then add an appropriate amount of salt (saltier than usual, and then mix glutinous rice), soy sauce, and then add coriander grains to season after turning off the heat.

Then add the boiled sticky rice to the stir-fried shiitake mushrooms, shrimp and pork and mix for later use.

Then knead the kuay skin you just made into a small ball, and put flour on the bottom for later use to prevent sticking.

Then knead the kueh dough by hand to look like an oval hole, wrap the glutinous rice filling in the middle, seal it, and then put it on a mold to print it into a beautiful shape.

After buying or cutting back the plantain leaves, they should be cleaned and boiled for sterilization, and then the wrapped and printed red peach kueh should be placed on top of the plantain leaves, leaving a little more space, and then the other excess leaves should be cut off (here you can use rotten skin or other leaves can be substituted).

After finishing, put a little more water in the steamer, steam in the pot for about 40 minutes, and the delicious Chaoshan red peach cake is ready.

It can be stored in the refrigerator, and it can be fried in oil when eating, and the flavor is better.

Precautions. It is essential to get some glutinous rice balls out to cook first, so that the finished skin will be more glutinous and delicious.

Kneaded dough with a little cooking oil can effectively prevent sticking.

Ingredients: glutinous rice flour, warm boiled water, black sesame rice ball filling, pumpkin, pandan sesame oil (or matcha powder), cocoa powder, red plant coloring.

Method 1The pumpkin is steamed and pureed for later use.

2.Add an appropriate amount of warm boiled water to glutinous rice flour and knead it into a moist dough;

3.Divide it into 5 equal parts, add pandan sesame oil (or matcha powder), pumpkin puree, cocoa powder, and red plant pigments to knead into a 4-color dough, and add the remaining white one to form a five-color dough;

4.Pull a small ball of glutinous rice dough, knead it a few times, and press it into a round shape. Put a piece of stuffing on the glutinous rice slices, pinch the mouth tightly, and then gently pinch it with both hands and knead it into a circle.

5.Bring the water to a boil, change the heat to medium, add the rice balls, and cook until it floats for a few minutes.

Tip 1: Warm boiled water should be colder, just a little bit of temperature, otherwise the glutinous rice noodles will be blanched! 2. If there is no pandan sesame oil, you can replace it with matcha powder! 3. The dough that needs to be colored is different because of the different ingredients, some will be a little thinner, and some will be a little dry, so it is necessary to prepare warm boiled water and glutinous rice flour other than the main ingredients, and add them as appropriate according to actual needs.

In the Chaoshan area, if a family is working in other places, they should leave some glutinous rice noodles and wait for him (or her) to make soup balls to eat when they return home, as a sign of family reunion. In addition, we should always leave some glutinous rice flour for guests, and when the guests come, they will cook sweet balls to greet guests. In the old days, most overseas Chinese returned to their hometowns in winter and went abroad in the spring of the following year.

Therefore, it is also a custom to leave glutinous rice noodles for relatives to return to their hometowns, and it also means sweet reunion.

Materials

Ingredients: 250 grams of corn starch, 250 grams of rice flour, and 150 grams of glutinous rice flour.

Accessories: 1 gram of rice red, 8 fresh shiitake mushrooms, 1 pile of peanut kernels (stir-fried), 1 pile of white beans, 4 tablespoons of corn oil.

The practice of Chaoshan red kueh1. Wash the shiitake mushrooms and cut them into small pieces! Squeeze the oil and scoop it up right away!

2. Steamed white beans and hammered into fine pieces, and peanuts are the same, mix the two!

3. This is a synthetic filling of shiitake mushrooms, peanuts and white beans.

4. Add some corn starch, and then put the rice noodles down (the iron pot is rice noodles, boil the water, turn off the heat and add the rice noodles, stir vigorously, otherwise there will be flour lumps).

5. If it is hot, you can stir it vigorously with a spoon.

6. Stir evenly, add rice red, and then hot water!

7. Test your physical strength and arm strength, knead hard, and if you are glued in the middle, use glutinous rice flour!

8. Add oil and continue to rub hard.

9. That's it! A large piece of dough, lightly floured.

10. Grab a small piece, knead it into a ball, dip it in some powder, press it in the middle, turn it, and form a bowl....This step is a bit difficult and tests your dexterity! Hehe, I will.

11. After wrapping the filling, form a triangle (long on one side and short on both sides).

12. This is the prepared model, what it looks like when it is printed, and the red kueh is good.

13. There are model pattern red cakes and round ones (in fact, you can have any shape you want, but we are more particular about worshipping here).

14. This is my stove, and I can test sweet potatoes.

Cooking skills

1. Ingredients: 250 grams of corn starch, 250 grams of rice flour, 150 grams of glutinous rice flour, 1 gram of rice red, 8 fresh mushrooms, 1 pile of peanut kernels (fried), 1 pile of white beans, 4 spoons of corn oil.

2. Wash the shiitake mushrooms and cut them into small pieces! Squeeze the oil and scoop it up right away!

3. Steam the white beans and hammer them into fine pieces, and the same goes for peanuts, mix the two!

4. Synthetic filling of shiitake mushrooms, peanuts and white beans.

5. Add some corn starch, and then put the rice noodles down (the iron pot is rice noodles, boil the water, turn off the heat and add the rice noodles, stir vigorously, otherwise there will be flour lumps).

6. If it is hot, you can stir it vigorously with a spoon.

7. Stir evenly, add rice red, and then hot water!

8. Test the arm strength, knead hard, and if you are glued in the middle, use glutinous rice flour!

9. Add oil and continue to knead hard.

10. A large piece of dough and a little flour.

11. Grab a small piece, knead it into a ball, dip it in some powder, press it in the middle, turn it, and form a bowl.

12. After wrapping the filling, form a triangle (long on one side and short on both sides).

When you think of Teochew, you will think of Teochew red peach cake.

The shape of Teochew red peach cake is unique, the top is square, while the bottom is pointy and red in color. There is a longevity character printed in the middle. It has two kinds of fillings, one red bean and one glutinous rice, but do you know how it is made?

The skin of the red peach cake is very particular, use a large pot to hold water, the ratio of water to rice noodles should be just right, and when someone boils, put a little safflower. When it is done, put the filling, wrap it in kueh skin, and then put it in the mold and press it vigorously. After the kueh is printed, it can be steamed in a steamer, or it can be slightly fried in oil before eating.

This is the fragrant and delicious red peach cake!

Knowing the method, do you know the origin?

Red peach cake is famous for red yeast rice cake. It was named after the peach fruit shape. Peach fruit symbolizes longevity, so the production of peach cake reflects the meaning of longevity.

Why is it red. This? Because in China, red is the auspicious color of this Bu Zen.

During the festival, the red peach cake will be placed in front of the ancestral shrine to worship.

Start doing it yourself now! I crumpled the kuay skin and clumsily reflected it in the mold. Ha! A four-like red peach cake came out, compared with grandma, it was really a world of dust, but it was also delicious and chewy!

This is the world-famous Chaozhou classic small drawbacks lead eating red peach cake!

If you have been to the Chaoshan area in the past few days, you will find that many people have Chaoshan's characteristics on the table when worshipping the gods - red peach cake.

Red kueh peach, also known as red kueh, red yeast peach, red peach kueh, red kueh is a traditional specialty snack in Chaoshan area, there are many local festivals in Chaoshan area, where there are eight festivals in the year, almost every household has to make red peach kueh to worship the gods, pray for the health of the family, and live a smooth life.

As we approach the end of the year, the red peach cake is very popular, because the Chaoshan area needs to worship the gods and ancestors at the end of the year to pray for health and wealth next year.

The reason why red peach kueh is called red peach kueh is, as the name suggests, its appearance is red. So why is it red? It is because Chaoshan people believe that red symbolizes auspiciousness and good omen, and red peach cake still needs to be fermented during the production process, which is also a good meaning of symbolizing "hair".

In the process of making red peach cake, a very important tool is needed, and that is the cake impression. The traditional kueh impression is an embryo made of wood, and then some exquisite patterns will be carved in the embryo, and some beautiful symbolic words or patterns are generally carved, such as: auspicious wishes, flowers and plants, which are with Chaoshan characteristics.

Preparation of red peach cake:

Kueh filling: The glutinous rice is steamed in a rice cooker, cut into diced wet shiitake mushrooms, stir-fried peanut kernels with the coat removed, and chopped raw garlic, stir-fry together in an oil pan until fragrant, and add five-spice powder to form red peach kueh filling.

Kueh embryo: Pour the sticky rice flour into the kueh pot, add boiling water, and then add a little red flower powder (in fact, it is a kind of pigment, we also call it "red English rice", "black ash"), and then knead until the dough is smooth.

Pull a small ball of dough, knead it into a bowl, add an appropriate amount of glutinous rice, close the kueh embryo, the shape and size are similar to the red peach kueh seal, put it into the red peach kueh mold and flatten it, upside down, and take out the red peach kueh.

Then take out the steamer, spread a steamer cloth on the bottom of the steamer, put the red peach kueh, leave a gap between the kueh and the kueh, and steam for 15 minutes.

The steamed red peach cake can be eaten directly or fried until golden brown and crispy. The filling inside the peach cake can be glutinous rice, leeks and peanuts.

ps: Make seasonal kueh, happy season red peach kueh.

On Chinese New Year's Eve, make red kueh and seek wealth.

In the first festival, make red kueh and pray for peace.

Winter festival, make red kueh, thank God.

As we all know, our country has a vast territory, composed of 56 ethnic groups, so the difference in customs and habits is more than a star and a half, which is not seen on the Midyear Festival is getting closer and closer, so what to do in the Midyear Festival in Chaoshan has become everyone's curiosity, and I will take a look with you below.

The Chaoshan area does "An Tsai Kueh" during the Midyear Festival. "An Tsai kueh" is mixed with rice flour and glutinous rice flour, add water and form a thin embryo, glutinous rice, taro shreds, vegetable shreds and beans (according to everyone's taste), and then put into the "kueh seal" (a kind of container unique to Chaoshan, there are wood carvings, there are clay made, there are various exquisite patterns inside) printed into various models of kueh products. Then it is steamed in a pot and cooled to worship the ancestors.

Andy, is the meaning of the pattern. In fact, the pattern is printed on the surface of the group cake. Kueh embryos are divided into two colors: red and white.

Red kueh is actually the whole ball of kueh embryo is added to the red edible dye before making embryos. Because red is a symbol of good luck in the minds of Chaoshan people, the embryo of Ruoan Tsai Kueh is white, that is, the "red rouge rice" is not added when the embryo is made. Then, after the steaming of the kueh products is completed and put into the heat to dissipate, it is also necessary to use the bamboo skewers on the incense to dip the water soaked in red rouge rice and put a small dot under the middle point of the kueh products, which is both beautiful and has a good meaning.

How many kinds of kueh in Chaoshan is a question that many people have, as far as the past situation is concerned, Chaoshan's kueh varieties are diverse, kueh is mainly made of sticky rice flour, glutinous rice flour, sweet potato flour, tapioca flour, etc., and other auxiliary materials. According to the different places and customs of Chaoshan, the methods, names, tastes and shapes of various kueh products are slightly different, but they are roughly the same.

Oil cake, sweet cake, fermented cake, flour cake, red cake, soft cake, pomegranate cake, wine shell cake, leek cake, gongtong cake, cabbage cake, taro balls, kuay teow, kuay juice ......There are too many to count. On the fifteenth day of each month, at the end of the year, thanking God or other large-scale worship activities, worshipping ancestors or funerals, will make a variety of kueh products suitable for current affairs, in Chaoshan, making kueh is almost done independently by women.

Making kueh is a continuation of the traditional culture of Chaoshan and a classic label of Chaoshan!

Going to the grave is definitely a must, but pay attention to the following:

1. Pay attention to dress: When going to the grave, you must wear solemn and solemn, not wearing red and green clothes, and it is best not to sweep the grave like pregnant women, sick people, and children under the age of 7.

3. Do not bring outsiders to participate: It is taboo to participate in tomb sweeping as an outsider during the Midyear Festival, which is easy to cause unnecessary trouble. After all, they are not a family, and their blessings are different.