Practice: 1. Wash four pig ears, fold them (because pig ears are thick at one end and thin at the other, they need to be folded flat to be firm), roll them into a tube, tie them tightly with a rope, put them in boiling water for ten minutes, and take them out and wash them.
2. Put the seasoning into the pot to boil, put down the pig's ears to boil, simmer for about an hour and a half, and pick it up. After cooling, put it in the refrigerator for three hours, take out the rope and sweep the oil.
3. Slice the pig's ears into the thinnest slices, pour a little juice and sesame oil, and dip them in garlic vinegar (garlic with a little rice vinegar) when eating. Taro is a favorite food of Chaoshan people. Every year near the Mid-Autumn Festival, taro tastes the most fluffy. It is a necessary dish for Mid-Autumn Festival dinner to turn taro into sand.
Turning sand is a cooking method. Coat the ingredients with a crisp and sweet icing. The fragrance and soft taste of cooked taro are undoubtedly the ultimate masterpiece of this cooking method. Chaoshan people love to eat bitter gourd. In hot summer, fresh and cool bitter gourd is often cooked into soup by the virtuous mother in Chaoshan, and given to her husband and children as cold soup.
Rib bitter gourd is a common soup. Bitter gourd, soybean and meat can generally be cooked into delicious soup. The most common meat is pig bones, and some people use turtles. Chaozhou cuisine has a wide variety and unique flavor.
1, cooking seafood;
2, depressed but not greasy;
3, made of leeks;
4, the soup is delicious and maintains its original flavor;
5. Wide range of materials;
6, the knife is exquisite;
7. Pay attention to modeling;
8, pure taste;
9. Pay attention to your diet
Tasty Chaozhou casserole porridge
Treatment and health care;
10, supplemented by various condiments (sauces).
Pay attention to color, taste, fragrance, shape, utensils and sauce, and have the characteristics of being clear, light, fresh, tender, skillful and elegant.
In addition, Chaozhou banquet is also very unique. For example, 12 is used for a large banquet, including a pickle and a dessert. There are two beets at the wedding banquet, one is sweet at the head, the other is sweet at the tail, the first is sweet, and the last one is thick and sweet, which means a lifetime of happiness. The sweeter it is from beginning to end. There are two soup dishes, interspersed with kung fu tea, to relieve boredom and stimulate appetite. Wait, it is very different from Guangzhou cuisine and Dongjiang cuisine.
Chaozhou cuisine pays special attention to seasoning with sauce. Different dishes, with different sauces and sauces, are salty, sweet and sour, and each has its own stress. Among the sauces, Nanjiang, plum paste, fish sauce, red soy sauce and Sanzang sauce are especially Chaozhou specialties. Chaozhou cuisine has a lot of sauces and sauces, which is a great sight.
Chaozhou cuisine not only pays attention to color, taste and fragrance, but also deliberately pursues pleasing to the eye in shape. Chefs use bamboo shoots, radishes, potatoes, etc. Carving various flower-and-bird shapes as decorations or food mats forms a unique art of "colorful board". The banquet of Chaozhou cuisine is unique, with 12 dishes, including pickles and desserts. There must be two beets at the wedding banquet, which are called "sweet from the head to the tail", in order to promote Chaozhou food culture, make Chaozhou cuisine face the whole country and the world, and let people really appreciate the elegance of the southern food capital. Friends far away, at this moment, you may feel that faint fragrance, this burst of fragrance! It will bring your thoughts to the picturesque Chaozhou. The delicious Chaozhou cuisine and the hospitality of chaozhou people will definitely make you feel relaxed and forget to return.
Chaozhou cuisine is characterized by being good at cooking vegetarian dishes with fruits and vegetables as raw materials. For fruits and vegetables, coarse materials and fine processing are light, delicious and nutritious, such as national security vegetables, horseshoe mud, thick mustard, sugar baked sweet potatoes and so on. Are praised by gourmets. Chaozhou cuisine is famous not only for its rich materials, but also for its exquisite production. According to the characteristics of raw materials, the processing methods are diversified, such as frying, frying, boiling, frying, stewing, roasting, marinating, smoking, soaking, rolling and mixing, and the knife work is exquisite. Diversified production methods have formed the flavor characteristics of Chaozhou cuisine. (three characteristics)
First, there are many aquatic products. Most of them are sea people. Fish, shrimp, clams and clams have always been the main ingredients of Chaozhou cuisine and can be cooked into many famous dishes.
Second, vegetarian dishes have diverse styles and unique features. It is made of meat. When eating, you can see the food, but not the meat. It is made of vegetarian dishes and meat, which makes it achieve the situation of "three flavors, three flavors", making the vegetables soft and rotten, full of meat and delicious vegetarian. There are dozens of famous products, such as thick mushroom mustard, glass cabbage, national security cuisine and so on, which are the representatives of vegetarian dishes in Cantonese cuisine.
Third, there are many varieties of sugar beets and special materials. Sweet potato, taro, pumpkin, ginkgo, water chestnut, lotus seeds, oranges, pineapples and beans are commonly used, and meat such as fat pig and pork belly can also be made into first-class famous dishes. Sweet and greasy plants are suitable, and representative works include melon and taro paste, sweet lotus seeds, mutton roasted ginkgo, sweet wrinkled fried meat and so on. Chaozhou cuisine is especially good at cooking seafood, such as lobster cooked in open hearth, mandarin duck and crab cooked in cream, braised shark's fin, red (fire) sea cucumber, etc., all of which are mainly fresh aquatic products and have a fresh, gloomy but not greasy taste. Another example is stewed eel with black ears, clear soup with crab balls and so on. The soup is delicious and keeps its original flavor. Beets in Chaozhou cuisine are more distinctive, such as fried meat with sweet wrinkles, wrinkled skin, soft and rotten meat and sweet.
Chaozhou cuisine also pays more attention to seasoning. All kinds of dishes must be served with saucers. For example, raw lobster must be served with orange oil. Raw cooking crabs must be accompanied by Jiang Mo vinegar; Dry roasted goose must be served with mustard in plum sauce; Braised white eel and braised water fish must be served with red soy sauce. There are many sauces and dishes, which are spectacular.
The frying technology of Chaozhou beet, melon and taro paste can be divided into raw frying, crisp frying and Gillette frying.
Pan-fried
Concept: Frying raw materials refers to the method of frying raw materials in an oil pan until the surface is golden, crisp and fragrant, and there is no paste after pickling.
Key points: First of all, you need to heat the pan and drain the oil. When the oil is heated to 60% heat, add the raw materials, then dip it in and fry it until it is cooked, then return to the furnace and heat it with high fire, and fry it with higher oil temperature until the surface is golden. Another method is frying for many times, that is, frying the raw materials for a certain period of time, taking them out, frying them again after a short pause, and frying them repeatedly for 2-3 times until the skin is crisp and the bones are crisp. After stir-frying, some finished products have to be mixed with seasonings to meet the taste requirements of dishes.
Delicious and crisp, crisp but not hard, crisp but not soft. It is one of the famous snacks in Chaoshan.
Crystal clear, delicate and lovely. Suitable for all ages.
Crispy outside and tender inside, spicy and palatable. It is one of the famous local snacks in Chaoshan.
Glutinous rice pig intestines is a traditional folk snack in Chaozhou with a long history. This kind of snack is available all year round.
It has the flavor of fragrant rice, which is economical and delicious, and easy to make. It is a snack that chaozhou people often eats in the morning and afternoon. 1. Soak the dried shrimps in clear water, scoop them up and chop them slightly.
2. Crispy peanuts are slightly broken.
3. Wash the dried radish, wipe dry the water, and chop the young seeds.
4. Add 1.5 tbsp oil, put down the pork, dried shrimps and onions, and fry until the pork is almost cooked. Add dried radish and stir-fry for a few times, thicken, add peanuts and shallots and stir-fry evenly, and pick it up, which is the filling. Refrigerate for later use.
5. Sieve the leather surface and raw flour evenly.
6. Boil 1.25 cup of water, pour in the sieved powder (but keep 2 tablespoons), stir quickly, then leave the fire, cover it, wait for 5 minutes, then pour out of the stage and knead it into a soft powder ball, leaving 2 tablespoons of powder as powder.
7. Divide the dough into small particles, roll it into a round thin skin, add a proper amount of stuffing, wrap it into a jiaozi shape, put it in an oiled steamer, and steam it for 10 minute until it is cooked. The night meal in Chaozhou originated from "steamed dumplings" in the north. In the north of China, there was a snack with meat as stuffing and flour as skin. Most of these snacks are sold by street vendors. Because of the cold weather in the north, these vendors have to put this snack in a small cage and make a fire to keep warm, so this snack is called "steamed dumplings". Later, the snack "steamed dumplings" was transplanted to the south, and some places called it by its pronunciation, so many different names with similar pronunciations appeared, such as "Shaomi", "Xiaomi" and "Xiaomi", but they were all snacks derived from "steamed dumplings".
Chaozhou glutinous rice and Guangzhou glutinous rice are slightly different in stuffing making. Guangzhou glutinous rice stuffing is all meat, while Chaozhou glutinous rice stuffing needs to add some fresh bamboo shoots, which is less greasy and tastes better.
It is a traditional snack in Chaozhou, which was first created in the early Qing Dynasty. There are two explanations for why this snack is called Duck Mother Twist. One is that this kind of dumplings used to be as big as duck eggs, which are also called mother duck eggs in Chaozhou dialect, so they are called mother duck twist. Secondly, this kind of jiaozi floats on the water after being cooked, like a white duck, so it is called Mother Duck Twist.
The shape is as white as peeled litchi, soft and smooth. It is delicious when cooked just now and delicious when cooked for a long time, each with its own characteristics.
This sweet, smooth and tangy orange is one of the famous beets in winter.
There is a kind of plant "City Goose" in Chaoshan mountainous area, which is called "Jiangxi Potato" in some areas. Its tubers can be ground into powder, which is called "city goose powder". The snacks made from it are white and transparent in color, tough and elastic.
Qingxin Pill is a sweet soup that chaozhou people summer summer often eats. Because it is made of white "city goose powder", it has the effect of clearing away heat and relieving summer heat in hot summer, so people call it "Qingxin Pill". In summer, every farmer's market has qingxin pills made into small squares and steamed mung beans for sale. Buy it and boil it in sugar water.
Wash, peel and cut high-quality taro produced in Chaozhou, steam it in a steamer, put it on a chopping board and press it into taro paste with a knife; After the wok is cleaned, put down lard, taro paste, sugar and proper amount of water, stir fry with low fire, put it in a soup bowl, put pumpkin pieces boiled in sugar water on it, steam it in a steamer, and pour sugar and oil on it.
Chaozhou is rich in pumpkins and taro. Among Chaozhou snacks with pumpkin and taro as raw materials, the most famous and oldest one should be "pumpkin taro paste".
Chaozhou cuisine is a festive feast, with the custom of a sweet beginning and a sweet ending. In the past, the last dessert was often this famous Chaozhou snack "pumpkin and taro paste".
The most common kway teow soup in Chaoshan area is beef ball kway teow soup. As long as you log in to Taobao's "Marubei Cooking Art", you can buy authentic Chaoshan beef balls online.
There are two kinds of fillings in the jiaozi of Malou Palace: salty and sweet. Salty stuffing is mainly shrimp, mushrooms, sausages, preserved fish, lotus seeds, chestnuts and south milk bristles; Sweet stuffing mainly includes crystal stuffing, black bean stuffing and mung bean paste stuffing.
Mother Palace jiaozi is made of bamboo leaves and salty aquatic plants, tied into a quadrangle, and boiled in a pot for about half an hour. When eating, untie the bamboo leaves and put them on a plate.
The glutinous rice balls cooked by Malao Palace are angular in appearance, with clear and lubricated grains, which are very attractive. Moreover, its taste is more attractive, the sweet stuffing is sweet and delicious, the salty stuffing is salty and fragrant, oily but not greasy, which makes people memorable.
Old horse Meng Zongqiu is a famous traditional snack in Chaoshan area.
Caoke is a popular local specialty snack in Chaoshan area. After the long summer, there are vendors selling grass clippings on the roads and alleys in Chaoshan area, or pushing carts or setting up stalls, holding porcelain bowls in one hand and shoveling grass clippings from metal blocks in the other, and constantly banging to attract business. The voice is very crisp and beautiful. Herbaceous family has the effects of clearing away heat and toxic materials and purging intestinal fire, and its price is low, so it is very popular. Whenever people pass the stall selling straw passengers, they like to stop and eat a bowl of black, smooth and sweet straw passengers on the roadside.
One thing to pay attention to when making grass cuttings is that there should not be too much wet powder water when thickening, because grass cuttings are sticky. After adding wet powder water, the grass is still sparse, so don't think it is not thick enough, because it will naturally condense after cooling down.
Spring pancake is a famous traditional snack in Chaozhou, which evolved from Chaozhou ancient folk snack pancake roll fried shrimp. Before the Qing Dynasty, a snack, Fried Shrimp with Pancakes, was popular in Chaozhou, which was wrapped in pancake skin and eaten with sweet sauce. This kind of snack is mainly sold to children at roadside stalls. In the late Qing Dynasty, the stuffing of this snack was changed from fried shrimp to dried radish and pork. 19 1 1 year, the founders of famous Chaozhou shops, Hu Rongshun and Hu Jiangquan, improved this snack into Chaozhou spring cakes that have been passed down to this day.
Crispy and salty stuffing.
Sand-returning is a cooking method in Chaozhou cuisine, which melts white sugar into syrup, and then puts the fried or cooked raw materials into the syrup. After it cools and solidifies, the syrup will be wrapped in the outer layer of the raw materials like a layer of frost. Because chaozhou people called white sugar sand sugar, the reclaimed sand sugar turned into syrup and turned into solid sugar powder after cooling, so the reclaimed sand sugar means "return" to restore the original state of sand sugar.
The key to making syrup is not to cook it on the fire for too long. Soon after foaming, the fried taro and sweet potato should be poured in, otherwise the powdered sugar after returning to the sand will be hard and not soft enough because of too much water evaporation.
This dish is sweet, bright in color, and gold and silver are well-intentioned. It is the most popular dessert in Chaozhou cuisine.
Lily dumplings are unique in shape and similar in appearance to traditional Chaozhou cuisine "Fugui Pomegranate Ball". Fresh lily and shrimp glue are used as stuffing, which increases the fresh, sweet and refreshing taste.
Unique shape, sweet and delicious.
White crust cake is a kind of cake with water, oil and crisp skin in Chaozhou snacks. The skin is white and the inside is cooked, which is operated by hand. The crust is tightly buckled together layer by layer, forming a layered spiral shape, which is very beautiful. "Tide-style onion cake" is fried, and the raw material is sweet potato rich in starch, so it not only has a strong onion flavor, but also tastes crispy.
Scallion cake is a traditional pastry snack in northern China. It is a popular northern snack, with flour as the main ingredient and chopped green onion fried in a pot until both sides are golden. It has a strong onion flavor. "Tide-style scallion cake" absorbs the advantages of northern scallion cake, and combines the taste of chaozhou people and Chaozhou products to improve it.
When frying "Chao-style scallion cake", pay attention to turning over to prevent uneven heating.
Select high-quality soybeans, soak them in clear water for 5-6 hours, grind them into soybean milk with a stone mill, put them on the fire to boil, add brine to make rice grains, wrap them in cloth, put them in a small square mold of about 10cm, press out the water with a wooden board, squeeze them into small pieces of dried beans, and fry them with peanuts until golden brown. When eating, in addition to using Chili garlic vinegar as dipping sauce, you can also use garlic brine or leek brine with Chaoshan characteristics (that is, add a little cold water to a proper amount of salt, and then add chopped garlic or chopped leek).
Rice is fragrant, salty and sweet, with Chaoshan characteristics.
It is an "ancient" Chaoshan snack with good color, fresh taste and radish flavor.