Hong Kong Style Fried Gui Diao (with Gui Diao Production Method)
1.
Add 75g chestnut powder to 200g rice noodles and mix well.
2.
Put 3g of salt and mix well again.
3.
Add water to the powder.
4.
Stir evenly with a whisk (do not use chopsticks, the chopsticks are not evenly stirred).
5.
Preheat the non-stick pan and brush the pan with a little oil.
6.
While stirring, scoop the slurry into the pot.
7.
Turn the pot to let the liquid flow evenly.
8.
After the liquid is rolled evenly, fill in the holes. Cover the pot and simmer for 1 minute on medium-low heat.
9.
Uncover the lid of the pot after 1 minute and apply oil evenly on the surface.
10.
Roll it up and take it out. (The purpose of brushing the oil just now is to prevent sticking together after rolling well)
11.
The finished product can be placed aside to cool it a little bit, not so hot.
12.
You can cut it when it's not that hot, and cut into strips as thick and thin as you like (the temperature should not be too cold, it is better to be warmer than your hands).
13.
Cut the expensive pieces and put them aside for later use.
14.
Put a little oil in a pot and heat it over a low heat.
15.
Add the dried shrimps and stir fragrant.
16.
Add shiitake mushrooms and stir fry.
17.
Add the shredded pork after it is fragrant.
18.
Use chopsticks to quickly break up the shredded pork.
19.
Add the carrots and stir fry until beta carotene is released (see the oil color next to the carrots, the transparent oil color will turn red).
20.
Add part of the leeks and stir fry until the leeks are fragrant (reserve some for last).
21.
Put part of the sprouts in the end. The sprouts are not heat-resistant, so put them in the end to keep their crispness (leave some sprouts and put them last).
22.
Constantly stir the ingredients in the wok to make them evenly heated. You don't have to toss the pan to heat evenly, just continue to stir and fry quickly.
23.
Put in an appropriate amount of soy sauce, or put oyster sauce (I want to explain here, soy sauce is best Guangdong soy sauce, Hong Kong soy sauce, because soy sauce from other places is very salty, if you put soy sauce from other places, It is recommended to put a little sugar to neutralize the salty taste)
24.
Add shiitake mushroom powder to taste.
25.
Pour in water, then add pepper to disperse.
26.
Pour in the guidiao and gently scatter it with chopsticks.
27.
Don't use a hard object to shovel, which is fragile, just stir gently with chopsticks.
28.
Pour in the remaining leeks and sprouts and mix well.
29.
Finally, add scallion oil and fried scallion (scallion oil, fried scallion is very simple, see my Hong Kong-style preserved egg and lean meat porridge), you can also add your favorite sauce to make the final seasoning according to your taste, stir well with chopsticks After that, wait for the juice to be collected.
30.
After collecting the juice, lift the pot and pour it into a plate or bowl. (Don't pick it up with chopsticks or scoop it with a spoon, so that it won't break from beginning to end).
Tips:
1 Don't change the g number at will in the recipe for making Kuey Teow to avoid failure.
2 The kuey teow is OK if it is cooked on one side, no need to turn it over.
3 You only need to brush the oil before making kuey teows. Don't pour a lot of oil. If you don't have a brush at home, use a kitchen napkin to dip the oil, and then brush the pot back and forth.
4 Don't turn the kuey teow into the pot on high heat, just use a low heat, and don't use a shovel or other hard objects (not a wooden shovel) or it will be disconnected.
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