"Oh, my ancestor, you are finally back." Wu Cuimei hurriedly stepped forward to help remove the things from her son and said, "If you don't come back, your dad will use our own peanuts and fried glutinous rice cakes."

"That's so wasteful. I'm back now. Waiting for me, I still have things in the car. Dad, go carry them with me."

"How many things can I have? I still have to carry them two people." Liu Yuanhe was reluctant, but he still followed.

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

Surprised, extremely surprised.

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

Liu Qingshan said: "It's the New Year. I want my family to look more festive, so I bought a few bouquets of dried flowers. These flowers are not made of plastic. They are real flowers, but just dry. When the time comes, they will definitely look good."

"Then what the hell is this?" Liu Yuanhe pointed to a folding chair in the car and asked, "What are you buying this chair for?"

"This is for you to watch TV at night. With this chair, you can lie down and watch TV."

Liu Yuanhe:...

After all the things are moved home, a new round of sorting is about to begin.

Liu Qingshan is responsible for sorting out these things, and Liu Yuanhe is responsible for frying oil-fried glutinous rice balls.

The method of making oil glutinous rice cakes is very simple, but frying is not easy. You have to stay next to the oil pan for a long time, which is unbearable for ordinary people.

Liu Yuanhe makes the fried glutinous rice dumplings at home every year, so he makes them as usual this year.

In addition to the oil glutinous rice cake, Wu Cuimei also made rice teow this year.

The local kue teow is different from the other kue teow.

In the encyclopedia, Kuai Teow (guǒ  tiao) is a special traditional snack in Chaoshan, Fujian, Taiwan, Hainan and other regions.

The term "Kuai Teow" is called "Kuai Teow" in Chaoshan area, and is called "Kuai Teow" in Fujian southern Fujian area. Hakkas, which also belong to the Heluo language region, Chaoshan area in Guangdong, Minnan Fujian, Taiwan and other places, call it "Kuai Teow".

Key points: Kuai Teow looks similar to pho, but Kuai Teow is different from pho and has a more elastic taste than pho.

Well, it’s a bit strange. The kway teow in other areas is actually similar to pho, at least, it looks like the white, soft, long strips of pho.

The method of making kue teow in these areas is also very different from that in local kue teow.

Their rice teow ingredients are rice and water. First soak the rice in cold water for a period of time. After the rice expands and becomes soft, it will be ground into white rice slurry with a grinder. After grinding it into rice slurry, decide whether to add water according to the concentration of the rice slurry. Then put it in a special steamer drawer to steam it into pieces, and then cut it into long strips, which will become a "buffet teow".

This is so pho.

This production method is exactly the same as the pastry method of the "triangle bag" introduced before. In this way, the rice noodles in the eyes of locals are the "kiu teow" in the eyes of other regions.

In fact, locally, the method of making kue teow is relatively complicated, and the kue teow produced has a very fragrant taste and can be stored for a long time.

This kind of kue teow is very different from other kue teow teow. The other kue teow is steamed, while the local kue teow is fried.

For local Yao mountain people, it is a very beautiful thing to eat fried rice noodles on the New Year's Day when families are reunited, and the New Year will become more and more festive.

The method of making fried rice noodles is extremely complicated. You have to soak soft glutinous rice one night in advance. Then the next morning, you will take out the glutinous rice from the water, dry it, and grind it into glutinous rice flour. Then you have to soak the sesame seeds, wash the sesame seeds, and remove the sesame skin.

Sesame and Kuai Teow are a good match. Kuai Teow without sesame is like a person without a soul.

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

At this time, men in every household will become treasures in the family.

Because whether it is a simple glutinous rice cake like oil glutinous rice cake or a complex pastry like rice teow, it requires men to kim noodles.

Although women in the mountains are strong, no matter how powerful they are, they are not as strong as men.

Moreover, kneading glutinous rice flour is a technical job. People who are too young, who have not yet practiced their family, obviously don’t understand a lot. When doing it, they will definitely be scolded by elders who are instructed by the side, so they might as well not do it.

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

Therefore, middle-aged men aged thirty to fifty are most suitable, not only with strength but also with experience.

Early in the morning, after preparing the flour, the remaining sesame ingredients, fruit cakes and so on were prepared, and then the dough began.

Before kneading the dough, take off your coat, wash your hands, and start kneading the powder.

The glutinous rice flour like a hill in the bamboo flakes was pressed into a crater-like depression by a large pot of soup, and then a large pot of soup was scooped into the hot sugar glutinous rice cake (fruit cake guide). It was almost done, so I had to knead the flour while it was hot.

After rubbing the dried powder and sugar glutinous rice cake for several times, we will be inseparable from each other.

After the powder ball is kneaded, the next time is when the woman shows her skills.

In the spacious house, bamboo teows with rice teows, bamboo teows with sesame seeds, and bamboo teows with rice teows are arranged in a row to fill the house.

First, knead the dough, then use a long rolling pin to roll the dough to the appropriate thickness. After rolling the dough, the next step is a very technical job - cutting the dough cake.

Each kue teow must be cut to the same size so that the finished kue teow will have uniform thickness.

Cut the cake and you can shape it. A slender kimchi teow slowly coils it. The plated kimchi teow looks like the shape of a Yao shoe. Whenever the kimchi teow is moved, there are four left and four right, with a total of eight. The 'eight' has the meaning of 'hai', which is very auspicious and very suitable for the New Year.

The next step of flavour lifting must be avoided, that is, sprinkle sesame seeds. The sprinkled rice teow is usually white sesame seeds. Put the plated rice teow into bamboo flakes covered with sesame seeds, and use the force of your arms to shake them constantly, so that they love each other and stick to each other until the rice teow is evenly covered with sesame seeds.

At this point, the kway teow was half completed.

After that, the kway teow had to be fryed in a frying pan.

This fried kue teow also has a certain technical content. The size and length of the heat are the key to the crunchy kue teow. After the uniform thickness of the kue teow is immersed in the oil pan, stir it continuously with chopsticks to make them clear. When the sesame color gradually turns golden from white, and the kue teow from white to golden, it seems that the sizzling sound appears, the kue teow can be out of the pot.

The order of fried glutinous rice cakes and fried teows does not matter, but they are all in the same pot of oil.

However, Liu Yuanhe was very happy when he looked at the two barrels of oil bought by his son and his face was joyful: "I finally didn't have to save oil to fry this year. I didn't dare to add oil to these things before, for fear of wasting it. Once the oil is less, I could only fry it bit by bit. It would not be good until the middle of the night. Haha, there is so much oil this year, so I can fry it much better at one time, and it will definitely be good after less than two hours."

"Dad, don't worry about oil, this oil is not expensive." Liu Qingshan said, "This big barrel of oil costs less than fifty yuan, and two barrels of oil cost less than a hundred yuan."

"Is that so expensive, it's about a hundred yuan, just to fry a glutinous rice cake." Although Liu Yuanhe said it was expensive, he was still happy.

This year I don’t have to boil it next to the oil pan for most of the time.

In the past, my family had no money, and every time I fry glutinous rice cakes during the Chinese New Year, in order to save oil, I would only put a small amount of oil into the pot, and I could only fry a few glutinous rice cakes at a time. In this way, it would take a long time and energy to fry the glutinous rice cakes. It was very hard.

This year, this matter has finally improved. Originally, he just asked his son to buy a barrel of oil, but who knew that he actually bought two barrels.

Liu Yuanhe was very happy and was very excited to fry the glutinous rice cake.
Chapter completed!