古早味潮州水粿💯带有米香味，配上菜脯，口感独特，超级好吃❤️
材料：200克粘米粉、20克澄面粉、20克玉米淀粉、2茶勺盐、700毫升清水、2勺食用油、100克甜菜脯、100克咸菜脯、15颗红葱头、10瓣蒜、1勺老抽、2勺生抽
1）把200克粘米粉、20克澄面粉、20克玉米淀粉、2茶勺盐、700毫升清水、2勺食用油搅拌均匀
2）热锅把面糊倒入，煮至稍微黏稠，再把面糊过筛备用
3）模具涂上食用油，下锅蒸2分钟倒入面糊，再蒸15分钟，蒸好取出备用
4）100克甜菜脯、100克咸菜脯倒入清水洗干净，再浸泡5分钟，再沥干水分备用
5）准备15粒红葱头&10瓣蒜切备用，热锅热油把红葱头炸至金黄色捞出
6）锅留底油，把菜脯炒干再加入5勺葱头油，炒香后再把蒜末倒入一起翻炒，加1勺老抽、2勺生抽继续翻炒均匀即可
7）把水粿取出，放在盘中，把炒好的菜脯摆上加入红葱头，就做好啦😋
The old-fashioned Chaozhou Chwee Kueh 💯 has the aroma of rice and is served with preserved radish. It has a unique taste and is super delicious ❤️
Ingredients: 200 grams of blended rice flour, 20 grams of wheat starch, 20 grams of cornstarch, 2 teaspoons of salt, 700 ml of water, 2 tablespoons of cooking oil, 100 grams of sweet preserved radish, 100 grams of salt preserved radish, 15 shallots, 10 cloves of garlic, 1 spoon dark soy sauce, 2 spoon light soy sauce
1) Stir 200 grams of sticky rice flour, 20 grams of wheat starch, 20 grams of corn starch, 2 teaspoons of salt, 700 ml of water, and 2 tablespoons of cooking oil.
2) Pour the batter into the hot pan, cook until slightly thick, then sieve the batter for later use
3) Coat the mold with cooking oil, steam for 2 minutes, pour in the batter, steam for another 15 minutes, take out after steaming
4) 100 grams of sweet preserved radish and 100 grams of salt preserved radish are poured into clean water, soaked for 5 minutes, and then drained for use
5) Prepare 15 shallots & 10 cloves of garlic and cut them for later use, fry shallots in hot oil until golden brown and remove
6) Left little oil in the pan, fry the preserved radish dry, add 5 tablespoons of shallot oil, stir-fry until fragrant, then add minced garlic and stir-fry together, add 1 tablespoon of dark soy sauce and 2 tablespoons of light soy sauce and continue to stir-fry evenly
7) Take out the Chwee Kueh, put it on a plate, put the fried preserved radish on top and add shallots, and it's done 😋
