Hong Kong-style Guidiao comes from Chaoshan area in Guangdong Province, with Hakka kway teow and Cantonese Guidiao. It's a bit like rice flour, but it still feels a little different in taste.
There are many ways to stir-fry Gui Diao, and the ingredients are of course different. This frying method and ingredients are the secret recipe of a super powerful star chef. It is not as hard as the outside name, is softer, and the rice aroma is stronger. You can grind rice noodles yourself or buy them ready-made.
I think the taste is very good, better than many restaurants outside, so po came up to share it with you. Friends who like Cantonese food should like it.
Hong Kong-style stir-fried kway teow
By KobeShanahan
Recipe Recommendations
- rice noodle 200g
- chestnut powder 75g
- salad oil 25g
- salt 3g
- water 500g
- shredded pork 200g
- dried shrimps 20g
- dried mushrooms 2 flowers
- carrots 75g
- leek 75g
- soy appropriate amount
- pepper appropriate amount
- scallion appropriate amount
Steps for Hong Kong-style stir-fried kway teow
1
Add 75g of chestnut powder to 200g of rice flour and mix well.
2
Add 3g of salt and mix well again.
3
Add water to the powder.
4
Stir evenly with an egg beater (don't use chopsticks, they won't mix evenly enough).
5
Preheat the non-stick pan and brush the pan with a little oil.
6
Spoon the flour slurry into the pan while stirring.
7
Turn the pan to allow the liquid to flow evenly.
8
After rolling the liquid evenly, fill in the holes, cover the lid with medium to medium heat and simmer for 1 minute.
9
Remove the lid after 1 minute and evenly brush the surface with oil.
10
Roll it up and take it out. (The oil was applied just now so that it would not stick together after rolling well)
11
You can put the prepared food aside to cool it a little, not so hot.
12
You can cut it when it's not that hot, and cut it into strips as thick as you like (the temperature should not be too cold, it's best to be warmer than your hands).
13
Put the cut cuisines aside for later use.
14
Put a little oil in the pan and heat it over low heat.
15
Stir in the dried shrimp until fragrant.
16
Add the mushrooms and stir-fry.
17
Add shredded pork when fragrant.
18
Use chopsticks to quickly break up the shredded pork.
19
Add shredded carrots and stir-fry until beta carotene is released (judging by the oil color next to the carrot, the transparent oil color will turn red).
20
Add part of the leeks and stir fry until the aroma of the leeks comes out (save some for the last).
21
Finally, add some sprouts. The sprouts are not heat-resistant, so you can keep the crispy when you put them last (leave some sprouts and put them last).
22
Keep turning the ingredients in the frying pan to heat them evenly. You don't have to throw the pan to heat them evenly. Just stir fry quickly.
23
Add appropriate amount of soy sauce, or you can also add oyster sauce (to clarify here, soy sauce is best Guangdong soy sauce or Hong Kong soy sauce, because soy sauce from other places is extremely salty. If you put soy sauce from other places, it is recommended to add a little sugar to neutralize the salty taste)
24
Add mushroom powder to taste.
25
Pour in water, then add pepper to disperse.
26
Pour in the piao and gently disperse with chopsticks.
27
Don't use anything hard to shovel, it will easily break. Use chopsticks to stir gently.
28
Pour in the remaining leeks and sprouts and mix well.
29
Finally, add the onion oil and fried chopped green onion (onion oil, fried chopped green onion is very simple, see my Hong Kong-style preserved egg and lean meat porridge for details), you can also add your favorite sauce according to your taste to make the final seasoning, stir well with chopsticks. After that, wait until the juice is collected.
30
After collecting the juice, lift the pan and pour it into a plate or bowl and make it OK (don't use chopsticks to pick it up or spoon it, so it will never break from the beginning).Hong Kong-style stir-fried kway teow Make Tips
1 Don't change the g number at will to avoid failure in the recipe for making kway teow strips. 2 It's okay to cook the kway on one side without turning over. 3 Before making kway teow, you only need to brush oil. Don't pour a lot of oil. If you don't have a brush at home, you can also use a kitchen-specific napkin to dip it in oil, and then brush the pan back and forth. 4 Do not turn on high heat when you put the kway into the pot. Just low heat. Don't use a hard object such as a shovel to shovel (not even a wooden shovel), otherwise it will be disconnected. When pouring, it will become rotten and melted, just stir gently with chopsticks.