The best cabbage Kueh Chinese recipe
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Choi Bao Kueh (Cabbage Kueh) is a specialty snack in Shanwei area. It is the most famous special flavor snack in Shanwei area of Guangdong Province. It has local characteristics and is well known as a seasonal Kueh product in Meilong area of Shanwei City. In Meilong Town, the 20th of the first month of the lunar calendar is the first festival of the year. Residents in Meilongwei, Shanwei City call "Market Opening Day." The streets are full of joy and harmony: the colorful arches are towering high, and the colorful flags cover the sun; the lion troupe, qu troupe, theatrical troupe, suona troupe, and music troupe perform in turn...every family is also busy setting up banquets. In this small coastal city of Shanwei City, all year round, no matter spring, summer, autumn or winter, every kind of food shop stalls are scattered all over the streets around noon.
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Ingredients:
- 300 grams of orange flour
- 100 grams of tapioca flour
- 550 grams of boiling water
- 1 tablespoon of oil
- Filling:
- 700g shag (shred, squeeze a little water)
- 110g carrot (shred)
- 5 leeks (cut into small pieces)
- 3 shiitake mushrooms (cut into granules)
- 2 tbsp minced garlic
- 50g dried shrimps (chopped)
Seasoning: 1+1/2 teaspoon salt, 1 tablespoon oyster sauce, 1 teaspoon pepper
How to prepare:
- Heat 2 tablespoons of oil, sauté minced garlic, add dried shrimps, and mushrooms to fry until fragrant.
- Add shredded carrot and shag and stir-fry until slightly dry, then add seasonings and stir-fry, taste, set aside.
- Mix the orange flour and potato flour in a mixing plate, pour boiling water in immediately, and quickly mix with a mixer to form a soft dough.
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- Add a tablespoon of oil and knead into a smooth dough with your hands.
- Divide the dough into small balls, cover with a damp cloth, roll into round slices, and wrap the fillings.
- Put the vegetable kueh on the oiled steaming pan and steam for 8-10 minutes on high heat.
- After taking it out, sprinkle with chopped green onion and fried garlic garnish, ready to eat. (I didn't grease the kueh).
History of Cabbage Kueh:
It is said that during the reign of Emperor Yongzheng in the Qing Dynasty, migrant workers were mobilized to build seawalls to protect their homes. There was a young man (Wang Di) in Meilong who worked hard and was often unable to eat, and his body was thin.
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Upon seeing this, his mother knead the little remaining rice smash into glutinous rice cakes, put some vegetable leaves in it, so that the son can fill his hunger, and the son eats with relish. Unfortunately, he sacrificed to protect "Wangdi" during a typhoon tide. In order to commemorate his achievements, the vegetable buns were handed down.
It is said that a long, long time ago, Shanwei City was a beach. Fishermen from Fujian and Hong Kong went to sea to fish. They passed here, or went ashore to rest, or sold fish by drying their nets, and settled down slowly, gradually forming a port city. Many fishermen bought some snacks in the port market because they could not go home to eat in time at noon.
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This feigning, the local characteristics of the steamed rice dumplings came into being. However, before the reform and opening up, usually only fishermen went ashore, or villagers went to the polder, or relatives and friends came home as guests, or had no time to go home for lunch.
people went to the market to buy some food and go home to eat. Nowadays, life is improving, people pay attention to work and rest, generally do not spend time on cooking, and gradually become a habit.