鹽埕埔碗粿雄

I have n’t eaten the favorite bowl cake for a long time, this super push, the meat is big, there is a little egg yolk, the taste of Q is dense, and the fork will not rot, and the enthusiastic boss introduced him this. The bowl cake made by Lai Mi is not only the real material, but also the second generation who specializes in 30 years of research. No wonder the taste is so powerful that even people like me who don't like bowls of crickets have been subdued. #It is recommended to add garlic and Caipu to enhance the aroma and taste of the food itself. #The only pity is that the pepper is too salty.

In Sanmin Street Market Bowl 粿 is made in Laimi, Q bomb

Feel free to take a few bowls and go back to Taipei to eat for the public. I didn’t expect the Agong to praise me (I didn’t eat any of them) Next time you visit Kaohsiung

The store opened in the alleys, and it was just out of the oven at around 8am. An old lady who happened to buy a bowl of kueh enthusiastically recommended this restaurant. A bowl of kueh TWD35, with dried radish (salty) and homemade soy sauce paste. The bowl of kueh has a soft taste, which is quite suitable for the elderly and children. The proprietress is very kind, saying that their bowl of rice is made of pure rice. Because it was fresh out of the oven and taken out, the proprietress deliberately folded the packed box so that the kueh would not be simmered too soft.

An old shop with rich and soft materials. At first glance, the store can only be taken out, but in fact it can be used inside. It is just right to have a bowl in the morning. The bowl of kueh is soft and soft. The bowl of kueh that has not been made for a long time is still warm with dried radish, soy sauce and garlic. It is very delicious! And there is a lot of pork in it, and a little salted egg yolk is very satisfying!

The overall taste is very mild. The preserved radish and soy sauce will not be too salty. When tasting, the aroma of rice and meat is matched with the whole bowl of preserved radish with soy sauce.

Using old rice to grind rice milk to make a traditional bowl of kueh, the boss said that even the fried shallots are homemade! It also comes with preserved vegetables and a slightly larger portion of pork. It seems to be plum blossom meat. It has a taste that I miss when I was a child. It is better than the ones on Guohua Street in Tainan. ----References---- What kind of rice do you use for a delicious bowl of kueh? Wan Kueh, rice taimu, and glutinous rice noodles are made from the rich rice flour and made into snacks. They are the good taste that Taiwanese are familiar with and love. In the traditional way, to make these rice snacks, do not use new rice in season, but use old rice that has been stored for 1 to 2 years. Why do bowls of kueh use old rice? Because the rice is aged and the moisture content is reduced, the resulting rice will not be sticky and slippery, and will be dry and specific. In the process of storage, most of the enzyme activities related to the physiological activity of seeds in rice gradually decrease, the pH value also decreases and becomes sour, and the structure of starch gradually changes. Amylose and free fatty acids form complexes to inhibit starch granules. Swelling, making the texture of the rice firmer and less sweet. For the rice to be processed, the amylose should preferably exceed 25%, and the old rice that has become hard and turned opaque is said to be the best for grinding rice flour to make rice food. What is the difference between old rice and new rice? The difference between old rice and new rice Ma Yu'an, the first squad leader of the grain production and marketing class in Dajia District, Taichung City, who is also a doctoral candidate at the Agricultural College of Chung Hsing University, pointed out that when Taiwanese generally distinguish between new rice and old rice, they use the new rice produced in the current season as the new rice produced in the previous season. old rice. Taiwan rice is harvested twice a year. The rice in December of the current year is harvested in July of the year, called new rice, and the previous harvest is old rice. Because Japanese rice is harvested once a year, the rice of that year is called new rice. The Agriculture Committee pointed out that rice is generally preserved, and after being milled into white rice, it will definitely oxidize and even become moldy after a year. If the storage environment is high temperature and humidity, and the surface of the rice will oxidize and turn yellow, it is generally not recommended to eat. However, the old rice that is used by the folks to make rice food is usually preserved in the form of whole rice with husk in order to avoid the mildew of white rice. When it is time to make rice food, the rice grains are ground into white rice and rice flour to ensure the safety of basic food ingredients. It can be said to be different from the state of ordinary white rice that has been aged for one year. The white rice eaten daily in Taiwan can be divided into the traditional indica rice line, which is loose and non-sticky, with high amylose content and slender rice shape; and the stalk rice Penglai rice line, which was successfully bred by the Japanese in Taiwan, with a sticky and elastic taste. , Rice type is short. Wan Kueh, Mitaimu and Carrot Cake are generally made from milled rice. This type of processed rice is made from old rice, but because the nutrients are lost with storage, the taste is slightly worse. If using fresh rice, it is recommended to reduce the amount of water in order to make the ideal bowl of kueh.