1. Oyster branding
【Dish name】Chaoshan oyster stew
【Ingredients】250 grams of fresh oysters (oysters), 3 duck eggs, 20 grams of shallots, 75 grams of corn starch, 150 grams of cooked lard, 1 gram of monosodium glutamate, 5 grams of fish sauce, 5 grams of chili sauce.
【Directions】
1: Rinse the fresh oysters with water, mix well with corn starch water, cut the shallots into fine grains, and add MSG and fish sauce to stir well. Beat the duck eggs and set aside.
2, after heating pingding with high heat, add a little lard, mix the oysters and powdered water into a pulp, mix the oysters and powder into a pulp, mix it with a spoon and then put it under the ding, peel off a thin slice, fry until it is formed, fry the lower half of the egg liquid, fry until golden brown, reverse the noodles, pour the rest of the egg liquid, fry until the yellow plate, sprinkle a little pepper, and accompany the coriander leaves. Serve with fish sauce unique to Chaoshan.
【Features】Delicious and crispy, crisp but not hard, crisp but not soft. It is one of the famous snacks in Chaoshan Province.
2. No rice grits
【Dish name】No rice rice
【Ingredients】Sweet potato flour, leeks
1, no rice kwayin skin preparation method is, first add the sweet potato flour to the same amount of water, stir evenly; put water in the pot (the amount of water should be twice the amount of sweet potato flour), put on the stove until the water boils, add alum (according to the ratio of 1000 grams of water to 5 grams of alum), pour in sweet potato flour, stir evenly, into a porridge-like paste (should be slightly thicker than the paste), when it is half-cooked, that is, away from the fire, wait for it to cool before use. (If used overnight, the effect is better). Divide the dough into small pieces and roll into round, thin crusts.
2, the filling method is: the leeks are washed one by one, cut into small pieces of about one centimeter, fried, seasoned. When there is no rice and rice, it is necessary to use sweet potato flour as a cultivation powder, because the water content of the rice skin is large, so when the filling is wrapped, the gesture should be light, can be wrapped, and steamed in a steamer after the package. It is fried until both sides are golden brown and seasoned with chili sauce for an appetizing feel.
【Features】Rice-free rice-less white and inner green, rich in taste, is an authentic Chaoshan folk snack.
3. Crystal ball
【Dish name】Crystal ball
【Ingredients】Special grade corn starch, sweet taro puree, mung bean side, dried shrimp
【Ingredients】Allspice powder, sesame oil, monosodium glutamate, white onion, pepper, salt
Skin preparation method: First use boiling water to rinse the corn starch into a paste and stir vigorously until the corn starch paste is elastic. Divide the dough into small pieces and roll into round, thin crusts.
Salty filling method: wash the mung bean side and remove the shell and steam it, use a noodle stick to press it young, add shrimp and rice, marinate and cooked red meat grains, raw garlic, add fish sauce, pepper, monosodium glutamate, stir-fry well. The method of sweet filling is mung bean paste or taro puree.
The filling on the corn starch is made into small balls and steamed in a steamer basket.
【Features】Crystal white transparent, exquisite and cute. Suitable for young and old
4. Stir-fried cake and rice
【Dish name】Stir-fried cake kway
【Ingredients】750 grams of cake kway, 150 grams of tender vegetable hearts, 50 grams of fresh shrimp meat, 3 eggs, 150 grams of fresh oysters, 5 grams of monosodium glutamate, 250 grams of lard, 25 grams of sugar, 50 grams of fine fish sauce, 5 grams of red sweet oil, 75 grams of soup.
1, the preparation method of cake kway teow: japonica rice is first ground into a powder pulp, and an appropriate amount of alum is added to the powder. Pour part of the slurry in a steamer basket with a white cloth, steam the first layer first, then pour in the slurry, steam the second layer, and so on and on and on, until it is about 10 cm thick. Put the steamed kon on the next day, make it hard, and you're done.
2: Cut the cake into small pieces of 5 cm long, 2 cm wide and 1 cm thick with a knife, put them into a flat frying pan and fry, add fish sauce and red sweet oil, mix the koway evenly, make it red and flavorful, and serve it on a porcelain plate.
3: Heat the stove, spread the cake under the cake, slowly fry it with lard until it is golden brown on both sides, add the powdered sugar and stir-fry well, then shell the eggs and add fresh oysters to mix well, drizzle on the cake and stir-fry well and then wipe aside.
4, then the lean meat slices, fresh shrimp meat mixed with fish sauce, snow powder water and tender green cabbage hearts together into the other side of the ding, stir-fried with lard, and then add Shacha chili sauce, monosodium glutamate, fish sauce, snow powder water, soup and kon together to stir-fry, put into the dinner plate and serve.
【Features】Crispy on the outside and tender on the inside, spicy and delicious. It is one of the famous snacks of Chaoshan local flavor.
5. Pork intestines are swollen glutinous rice (glutinous rice pork intestines)
【Dish name】Glutinous rice pork intestines
【Ingredients】Pork intestine, glutinous rice, pork belly, shiitake mushrooms, dried shrimp, lotus seeds, etc.
【Ingredients】Soy sauce, monosodium glutamate, pepper
1, take the middle of the pig intestine, the diameter is about 3-4 cm, not too coarse nor too small, with salt, edible soda ash and other repeated scrubbing until clean and odorless.
2: Soak raw glutinous rice in water for 3 hours, steam and set aside. Pork belly, shiitake mushrooms, dried shrimp and lotus seeds are all cut into small pieces, sautéed and mixed with glutinous rice, mixed with soy sauce, monosodium glutamate, pepper, and then loaded into the washed pork intestines, the head and tail are tied tightly with small bamboo skewers, boiled in a pot of water for about half an hour, fished out and cut into small pieces, poured a little sweet sauce.
【Introduction】Glutinous rice pork intestine is a traditional folk snack in Chaozhou with a long history. The snack is available all year round.
6. Grits juice
【Dish name】Grits juice
【Ingredients】 Rice (a wide variety of ingredients, mainly fried peanut kernels, dried brine tofu, brine eggs, brine meat, marinated pork intestines, marinated pork powder intestines, sausages, etc.)
【Ingredients】Fine salt, glutinous rice flour paste, green onion
First grind the rice into a pulp, take the rice milk and put it on a frying pan to fry and dry, and cut it into diamond-shaped pieces to form the koeh horns. When eating, put an appropriate amount of kway teow into boiling water, add fine salt, glutinous rice flour pulp to cook, and then put on green onions to serve, while using fried peanut kernels, dried brine tofu, brine eggs, brine meat and sausages as condiments.
【Features】With a fragrant rice aroma, economical and delicious, easy to make, it is a snack snack often eaten by Teochew people in the morning and afternoon.
【Remarks】 The problem to be noted in the production of "Kway Teow Juice" is that traditionally it is not added MSG to highlight its original flavor of rice, because it is mixed into glutinous rice flour pulp
Therefore, the soup is as thick as thin rice paste.
7. Powder kway
【Dish name】Pink kun
【Ingredients】125 grams of cheng noodles, 75 grams of corn starch.
【Ingredients】Filling material: semi-fat lean meat 150 grams cut into young grains, crispy (or fried) peanuts 75 grams, dried radish 75 grams, dried shrimp 50 grams, 3 green onions chopped, 3 dried green onions minced. Ingredients: Sesame oil, a pinch of pepper, 1/2 tablespoon light soy sauce, 2/3 teaspoon sugar, 1/4 teaspoon salt, 3 tablespoons water, 1 teaspoon corn starch.
1: Soak the dried shrimp in water, pick it up and chop it slightly.
2: The crispy peanuts are slightly crushed.
3: Dry clean the radish, wipe dry water and chop the young grains.
4: 1 and a half tablespoons of oil, put down the pork, dried shrimp, dried onion and fry until the pork will be cooked, add the dried radish and fry a few times, hook the mustard, stir-fry the peanuts and green onion and scoop it up, it is the filling. Use after cold.
5. Sift the surface of the skin and corn starch evenly.
6: Roll 1.25 cups of water, pour in the sieve powder (but leave 2 tablespoons) quickly stir well away from the heat, cover, wait for 5 minutes, pour out the top and rub into a soft and smooth powder ball, leave back 2 tablespoons of powder as powder.
7: Divide the dough into small pieces, roll into a round thin crust, put in an appropriate amount of filling to wrap into dumpling shape, put it in the steamer basket that has been greased, and steam for 10 minutes until cooked.
8. Jujube
【Dish name】Jujube
【Ingredients】Glutinous rice flour, sugar, cooked noodles, lard, black bean paste, white sesame seeds
1: Use 500 grams of glutinous rice flour for the skin of "Ma Jujube", add 250 grams of water, 100 grams of sugar, 100 grams of cooked noodles, 100 grams of lard, and knead evenly.
2, "ma jujube" filling is generally made of black bean paste, wrapped in the skin into a date shape, rolled on the outside of the white sesame seeds, put into a 50% hot oil pan and fried until golden brown.
【Introduction】 "Ma jujube" is a more distinctive traditional Teochew snack, because it uses sesame seeds as raw materials, the aroma of hemp is strong, and the appearance resembles dates, so it is called "ma jujube".
9. Rice
【Dish name】Rice
【Ingredients】 100 grams of flour, 150 grams of lean meat, 125 grams of cooked bamboo shoots, 100 grams of shrimp meat, 15 grams of wet shiitake mushrooms, 30 grams of wet starch, 15 grams of (fish emperor) preserved meat, 10 grams of white green onion, 1 egg.
【Ingredients】 Salt, monosodium glutamate, pepper, dark soy sauce, sugar
1, the skin of Chaozhou rice is very fine, add eggs to flour, knead into a dough repeatedly, slightly let loose tendons, roll into slender strips, and then cut into small grains, pressed into a circle with a diameter of about 5 cm. The skin is required to be slightly thicker in the middle and slightly thinner on all sides, and it is required to be irregularly chrysanthemum-shaped.
2, Chaozhou rice filling by lean meat, white meat, fresh shrimp, bamboo shoots cut into young grains, (fish emperor) fried after chopping, mix in salt, monosodium glutamate, pepper, dark soy sauce, sugar, and then add a small amount of lard, stir well.
3, with Xiaomi skin to wrap the filling into a small cylindrical type of about 3 cm high and about 2 cm in diameter, steam it for 5 minutes on the steamer basket, when eating Xiaomi, take Zhejiang vinegar as the sauce dish.
4. As a traditional Teochew snack, Xiaomi was often used as a table snack in the past chao cuisine feast.
【Introduction】Chaozhou's supper rice originated from the "burning sale" in the north. In the past, in the northern region, there was a kind of snack filled with meat and covered with flour, which was mostly sold by small stall vendors on the street. Due to the cold weather in the north, these stall vendors put it in a small cage when selling this kind of snack, and the stove is constantly warming it, so this small snack is called "burnt sale".
Later, the snack "burnt sale" was transplanted to the south, and some places called it by pronunciation, and there were many different names with similar pronunciations, such as "roasted rice", "supper rice", "millet", etc., but in fact, they were all small snacks derived from "burnt sale".
【Features】Chaozhou rice and Guangzhou rice are slightly different in the production of filling, the filling of Guangzhou rice is all meat, and the filling of Chaozhou rice is to add some fresh bamboo shoots, so that it is not so fatty to eat, and the taste is also more refreshing.
10. Duck twist
【Dish name】Duck mother twist
【Ingredients】 Thai glutinous rice, filling can be mung beans, red beans, taro puree or sesame sugar
1, duck mother twist similar to the northern tangyuan, the traditional production requirements are strict. Its skin should be selected from positive glutinous (that is, Thai glutinous rice), immersed in water for 2 hours, and then ground twice with stone grinding, the first grinding is put in the bucket, the second grinding is to squeeze out the water, and then add water when kneading, so that the skin is very soft and smooth.
2, there are four kinds of filling of duck mother twist, namely mung bean filling, red bean paste, taro puree, sesame sugar, each filling is about 15 grams. The mother duck is boiled in sugar water and cooked. Traditionally sell duck mother twist three grains per bowl, each grain of filling is different, in order to distinguish the difference between each filling, when wrapping, different fillings of the duck twist shape is different, such as the shape is slightly round, some slightly pointed, etc., each has a mark.
【Introduction】 It is a traditional Teochew snack, first created in the early years of the Qing Dynasty, why this snack is called duck mother twist, there are two explanations, one is that this tangyuan used to be as large as a duck egg, duck egg Teochew dialect is also called duck mother egg, so it is called duck mother twist; the second is that this tangyuan is cooked and floats on the water, such as a white female duck floating on the water, so it is called duck mother twist.
【Features】 The shape is white as peeled lychee, fragrant and soft, freshly cooked delicious, overcooked is also delicious, each with its own characteristics.
11. Cake roasted white fruit
【Dish name】Cake roasted white fruit
【Ingredients】1000 grams of white fruit, 100 grams of fatty meat, 100 grams of lard, 150 grams of fatty meat, 50 grams of diced orange cake, 1 citrus peel.
【Ingredients】 Seasoning: 800 grams of sugar.
1, the shell of the white fruit with boiling water boiling water, break the shell to open the meat on both sides, and then use boiling water to boil the white flesh, pour the basin soaked in cold water, rub the bleaching water with your hands, go to the purification of the heart and clothes, and then roll with water, rinse the water for a day, change the water several times.
2: Add sugar to the diced fatty meat and mix well to marinate into ice meat (prepare one day in advance).
3. Pour the treated white fruit into the crock pot with the bottom of the bamboo basket, take the white sugar and cover the white fruit, saccharify the water for 2 hours, and simmer it with charcoal stove. The citrus peel and fatty meat are placed on top of the white fruit, covered, and the sugar water pot is boiled to the thin sugar gum.
4: Pour the white fruit into the pot and add the diced citrus cake, diced ice meat, and cook well and add white lard (the citrus peel and fat of the white fruit are not used).
【Features】This sweet and smooth, orange flavor is fragrant, is one of the famous beets in winter.
12, qingxin pills and mung bean cool
【Dish name】Pure heart pills
【Ingredients】City goose powder, alum, peeled mung bean side.
【Ingredients】Sugar
There is a plant "city goose" in the Chaoshan Mountains, some areas called "Jiangxi potato", its roots can be ground into powder, called "city goose powder", with which to make snacks, the color is white and transparent, and the toughness is elastic.
1. Pure heart pills are made of "city goose powder". First boil 650 grams of water, add 50 grams of alum, and then pour into 500 grams of "city goose powder", stir while punching, knead into a powder ball, and then knead into a small long strip with a diameter of 0.5 cm, and then cut into small grains. (There are also small squares cut into 1 cm squares)
2: Put water in the pot, boil and put the sugar, then put down the qingxin pills and steamed mung beans, and cook until the qingxin pills float up. Qingxin pills can not put too much, the soup should be clear.
【Introduction】Qingxin Pill is a sweet soup that people often eat in Chaozhou in summer. Because it is made of white "city goose powder", in the hot summer, it has the effect of clearing heat and cooling off, so people call it "Pure Heart Pill". In the summer, each farmer's market has small squares of Pure Heart Pills and steamed mung beans for sale, which can be eaten by boiling them in sugar water.
13、 Pumpkin taro puree (golden melon taro puree)
【Dish name】Pumpkin taro puree
【Ingredients】Pumpkin, taro
【Ingredients】Sugar, lard
1, first peel the pumpkin, remove the melon seeds, wash and cut into triangular pieces of uniform size, marinate with white sugar for 4 hours, put the sugar water flowing out of the pickled melon into the pot and boil, remove the foam of the soup noodles, and then put in the pumpkin pieces, cook them with slow heat until the sugar water becomes sugar oil, and the melon pieces are bright.
2, the Chaozhou native high-quality taro washed peeled and cut into pieces, steamed on the steamer, put on the cutting board with a knife to press into taro paste; after washing the frying pan, put down lard, taro paste, sugar, appropriate amount of water, slow stir-frying, into a paste, put into the soup bowl, and then drain the pumpkin pieces cooked with sugar water, steaming on the steamer, drizzle with sugar oil.
【Introduction】Chaozhou area is rich in pumpkin and taro, and in the Chaozhou snacks with pumpkin and taro as raw materials, the most famous and the oldest is supposed to be "pumpkin taro puree".
In the past, the last dessert was often this famous Teochew snack "pumpkin taro puree".
14、 Beef kon soup (beef soup pho)
【Dish name】Beef koen soup
【Ingredients】 12 pairs of pho (about 480 grams), 4 pairs of beef and loofah (about 160 grams), 1 cup of beef bone broth, a little green onion.
【Ingredients】Marinade: 1 teaspoon each of light soy sauce and sugar, a little oil, corn starch and pepper.
1. Pho cut into strips (thickness and thickness are arbitrary).
2: Slice the beef and marinate for half an hour.
3: Cut off the edges of the loofah, cut into pieces and blanch in boiling water.
4: Blanch the pho, put it in a bowl, put the blanched beef and loofah on top, pour in the beef bone broth, and sprinkle with green onions for food.
【Remarks】 The most common soup in the Chaoshan area is beef balls and rice noodle soup.
15. Rice dumplings
【Dish name】Rice dumplings
【Ingredients】Glutinous rice. The filling is divided into two types: salty and sweet. The salty filling materials are dried shrimp, shiitake mushrooms, dachshund, (fish emperor) breast, lotus seeds, chestnuts and southern suckling pig bristle meat; sweet filling materials are crystal filling, wudou sand filling and mung bean paste filling.
The production process of rice dumplings is strict, and the glutinous rice used must be full of particles and uniform in size. The production process is to first wash the glutinous rice, soak it in water for 6-8 hours, scoop it up and dry it, wash the frying pan the next day, stir-fry the lard and glutinous rice slightly, add fish sauce, fry over medium heat until the rice grains are fragrant, bright and lubricated, and set aside.
【Introduction】The filling of rice dumplings is salty and sweet. The salty filling is mainly dried shrimp, shiitake mushrooms, dachshund, (fish emperor) breast, lotus seeds, chestnuts and southern suckling pig bristle meat; the sweet filling is mainly crystal filling, wudou sand filling and mung bean paste filling.
The rice dumplings are made of bamboo leaves and saltwater grass to form a quadrangle, put them in a pot and cook for about half an hour, unravel the bamboo leaves when eating, and put them on a plate.
【Features】The appearance of the cooked rice dumplings is angular, and the crystalline rice grains are clear and lubricated, which is very cute. And its taste is even more sticky and seductive, the sweet filling is sweet and delicious, the salty filling is salty and fragrant, the oil is smooth and not greasy, and the aftertaste is endless. Zongqiu is a well-known traditional snack in the Chaoshan region.
16. Golden melon cake
【Dish name】Golden melon cake
【Ingredients】Golden melon, glutinous rice flour, taro puree
Cook the golden melon and crush it, with glutinous rice flour and into balls. Then cut the pieces and wrap them in taro paste, put them into a woodcut kway teow mold, and then fry them in oil until golden brown.
【Features】Crispy skin, sweet filling, with a rich golden melon flavor
17. Grass grits
【Dish name】 Grass kway (some people call it cold powder, to be exact, it should be called fairy grass jelly)
【Ingredients】 Grass grass (fairy grass, some places in the north also call it bitter grass)
Put 7500 grams of water in the pot, and then put down 500 grams of whole grass, 10 grams of edible soda ash, after boiling on high heat, boil it with a low heat until the grass is turned into rotten pulp, then use a dense spoon to filter out the grass branches of the grass in the pot, filter and then put it on the stove to boil, and then remove the foam impurities on the surface, then use the corn starch to mix into wet powder water, and carry out the carving.
After the carving, the grass in the pot is still thin water, but it can not be touched, pour it into the clay bowl, and when its temperature recedes to about 70 ° C, it will naturally condense. When eating grass, mix some powdered sugar, and then take the bowl to your mouth, do not use a spoon, but use your mouth to suck directly to eat.
【Introduction】Grass kway is a popular snack with local characteristics in Chaoshan area. Whenever there is summer, next to the main road and alley entrance in the Chaoshan area, there are vendors selling straw, or pushing carts, or setting up stalls, holding porcelain bowls in one hand, and shoveling metal pieces of grass in the other, constantly "ding-ding-dong" to attract business, and the sound is very crisp and beautiful.
Grass kway teow has the effect of clearing heat, detoxification, annealing, and low price, so the small food of kway teow is very popular, whenever people pass by the stall selling kway teem, they like to stop and stand by the side of the road to eat a bowl of black slippery and smooth and sweet kuso.
【Remarks】 When making grass grits, it should be noted that when making grass, the wet powder water should not be too much, because the grass itself has adhesive. After the wet powder water is transferred, the grass is still thin water, then do not think that it is not enough, because after its temperature cools, it will naturally condense.
18. Spring Rolls (Spring Cakes)
【Dish name】Spring rolls
【Ingredients】Flour, mung bean side, garlic, shiitake mushrooms, dried shrimp
The most difficult thing to make spring cakes is to make pancake crusts, which are made of flour and an equal amount of water, kneaded into dough, then washed and put thin oil in the pot, brushed with kneaded dough in a circle, brushed with a thin layer of wet flour, and then slowly rotated the pan on the fire and dried into a round pan crust with a diameter of about 22 cm.
The filling of spring cakes is mung bean pan (Teochew dialect, that is, peeled mung bean slices), garlic white (that is, the white part in front of raw garlic, cut into young grains), shiitake mushrooms, shrimp and so on, also cut into young grains, adjust fish sauce, MONOS glutamate, wrap into a strip of about 10 cm long with a thin cake crust, and fry until golden brown.
【Introduction】
Spring cake is a traditional chaozhou snack, which is evolved from the ancient folk snack pancake roll fried shrimp in Chaozhou. Before the Qing Dynasty, there was a kind of snack in the streets and alleys of Chaozhou - pancake roll fried shrimp, that is, a small shrimp with a pancake crust rolled with fried incense, dipped in sweet sauce to eat, this kind of snack is mainly sold to children at roadside stalls.
By the end of the Qing Dynasty, the filling of this snack was improved from fried shrimp to dried radish grains with pork grains. In 1911, the founders of the Chaozhou famous shop Hu Rongquan, Hu Rongshun and Hu Jiangquan, on this basis, improved this snack into a Chaozhou spring cake that has been passed down to today.
【Remarks】 The ingredients for spring cakes are 5,000 grams of flour, 5,000 grams of water, and 5,000 grams of mung beans, which can be made into more than 400 spring cakes.
【Features】The skin is crispy and the filling is salty and fragrant.
19. Return to sand gold and silver bars
【Dish name】Return to sand gold and silver bars
【Ingredients】Sweet potatoes, taro.
【Ingredients】Sugar, coriander grains, green onion grains, black sesame seeds.
1. Cut the golden yellow sweet potato and the silver-gray taro into strips to symbolize the gold and silver bars. Then fry the potato pieces and taro pieces in oil and set aside.
2, wash the wok, put down the water and sugar (the ratio is about 1:2), use medium heat, use the hand spoon to stir non-stop, until the surface of the syrup floats large bubbles, there is a certain viscosity, and then put in the coriander grains, green onions, black sesame seeds to stir well, and finally pour the potato pieces and taro pieces into the syrup, turn off the heat and stir-fry continuously, until the syrup condenses into sand.
【Introduction】Returning to the sand is a cooking method in Teochew cuisine, the method is to melt the white sugar into a syrup, and then put the raw materials that have been fried or cooked into the syrup, and when it cools and solidifies, the syrup will become a layer of white frost wrapped in the outer layer of the raw materials. Because the Teochew people call white sugar sand sugar, returning to the sand is to melt the sand sugar into a syrup, and after cooling, it becomes a solid powdered sugar, so the return to the sand has the meaning of "returning" to restore the original state of the sand sugar.
【Remarks】 The key to production is that the syrup cannot be cooked for too long on the fire, and soon after the foaming, it is necessary to pour the fried taro sweet potatoes, otherwise it will evaporate too much due to water, and the powdered sugar after returning to the sand is dry and hard, not soft enough.
【Features】This dish is fragrant and sweet, the color is gorgeous, there are gold and silver good intentions, is the most popular dessert in Teochew cuisine.
20. Lily dumplings
【Dish name】Lily dumplings
【Ingredients】Fresh lily, shrimp glue, cheng noodles
【Ingredients】Chili pepper, salt, monosodium glutamate, pepper, corn starch
【Method】 Cut the fresh lily into young grains, add the hundred flowers filling (shrimp gelatin is also known as the "hundred flowers filling"), a small amount of minced chili pepper, add salt, monosodium glutamate, pepper, appropriate amount of corn starch, stir evenly into dumpling filling, use the cheng noodles to make the skin, wrap into a pomegranate shape, steam in a steamer, and brush with cooked lard.
【Features】 White dumplings are unique in shape, similar to the traditional Teochew dish "Rich Pomegranate Ball"; fresh lilies and shrimp glue are used as fillings, which adds fresh sweetness and refreshing taste.
21. Eight treasure rice
【Dish name】Eight treasure rice
【Ingredients】300 grams of glutinous rice, 300 grams of sugar, 50 grams of bean paste, 50 grams of lotus mushrooms, 50 grams of olive kernels, 30 grams of red dates, 50 grams of water lotus seeds, 30 grams of orange cakes, 30 grams of sugar winter melon strips, 40 grams of diced ice meat.
1: Wash the glutinous rice, soak it for about 1 hour, pick it up and put it into the dish, put it into the steamer basket and take it out, and when the glutinous rice is still 30% warm, add about 200 grams of sugar and mix well, set aside.
2: Diced ice meat, fly over with boiling water, put in sticky rice, fry olive kernels and set aside.
3, in a large bowl smeared with a thin layer of lard, and then the above raw materials with a knife processing into silk, strips, flakes, placed in the bowl, arranged into a variety of patterns, the rest of the edges are all cut into small cubes and also put into glutinous rice; then mix well, gently put into the bowl, and compacted by hand.
4: When eating, put it in the basket and steam for 20 minutes, then turn the dish over and pick up the bowl. In a pot, add 100 grams of water and 100 grams of sugar and drizzle the sugar on the sticky rice.
【Features】 The shape is chic, sweet and delicious.
22、Brown Cake (White Skin Cake)
【Dish name】White skin cake
【Ingredients】Flour, cooking oil, bean paste or taro puree
1. The production of white skin cake crust is divided into water oil crust and crispy heart. The preparation of water and oil skin is made with 500 grams of flour, 150 grams of cooking oil, 200 grams of water, stir well, knead into a dough, let loose tendons for 1 hour; the production of crispy hearts is made with 500 grams of flour, 250 grams of peanut oil, and knead evenly.
2, the water oil skin, crisp heart each divided into 30 pieces, the water oil skin thin wrapped in the crispy heart, slightly standing, with a noodle stick to press it into a long strip, folded into three folds, and then press the long strip, by hand to roll it into a round strip, and then stand it, put it upright, press it down with your hands, and then use a noodle stick to press it into a thin circle, about 6 cm in diameter, wrap it with sweet filling (bean paste or taro paste), press it into a flat circle with your palm, put it in a frying pan and fry it with medium heat.
【Introduction】White skin cake is a kind of water oil puff pastry in Chaozhou snacks, the outer skin is white and cooked inside, operated by hand, and its crust is tightly linked to one layer, into a spiral shape, the layers are clear, very good-looking.
23. Tide-style shallot oil cake
【Dish name】Chao-style shallot oil cake
【Ingredients】Sweet potato, flour, green onion beads, fine salt
Take Chaozhou's local sweet potatoes, peel and wash them, steam them in a steamer basket, press them into a puree, add an appropriate amount of flour, green onion beads, and fine salt, knead them to make a round cake shape with a thickness of about 3 cm, and fry them in a 50% hot oil pot until golden brown.
【Features】 "Chao-style shallot oil cake" due to the method of frying, and the raw materials are added to the starch-rich sweet potato, so in addition to the same rich onion flavor, but also has a crispy outer flavor and tender taste.
【Introduction】Shallot oil cake is a traditional pastry snack in northern China, with flour as the main ingredient, add green onion, fry in a pan until both sides are golden brown, with a strong aroma of green onions, is deeply loved by the masses of people to make the northern snacks. "Teochew-style shallot oil cake" draws on the advantages of northern shallot oil cake and combines the taste of Teochew people and Teochew products to improve.
【Remarks】 When frying a "tide-style shallot oil cake", pay attention to flipping to prevent uneven heating.
24: Fried dried beans
【Dish name】Fried dried beans
【Ingredients】Soybeans
【Method】 Select high-quality soybeans, soak in water for 5-6 hours, grind them into soy milk with stone grinding, boil on the stove, add salt and brine, produce a grain of rice, wrap it with cloth, put it into a small square plate mold of about 10 cm, squeeze it into a small piece of dried beans with a wooden board, squeeze it into a small piece of dried beans, and then fry it into a golden brown with peanut oil.
In addition to using chili garlic vinegar as a dipping sauce, you can also use the garlic puree brine or leek brine with the characteristics of Chaoshan (that is, add the right amount of salt with a little cold boiled water, and then add the minced garlic puree or cut into small pieces of leeks).
25. Salt water kway
【Dish name】Salty water kway teow
【Ingredients】Rice, dried Chaoshan radish, white sugar, cooking oil, a little alum.
1: Cut the dried radish into very fine cubes and sauté in oil until fragrant. Dissolve the white sugar into a thin syrup and set aside.
2, first soak the rice, grind into a pulp, take the rice milk poured in the Chaoshan Kung Fu teacup (the so-called kung fu teacup, exactly is a shrunken rice bowl, the diameter of the bowl mouth is only 5cm), and then use a brush to dip a little alum water, point to the middle of the surface of the kung fu teacup, one by one, and then steamed, steamed after the alum water is naturally concave, the look is very cute, use a toothpick to pick out the water, and then put it on the plate while it is hot, and the surface is evenly sprinkled with fried dried radish, poured with syrup, and can be eaten.
【Features】Rice flavor is strong, the taste is salty and sweet, and it is very characteristic of Chaoshan Province.
26、 Caitou Pills (Radish Pills)
【Dish name】Vegetable head balls
【Ingredients】White radish, sticky rice flour, potato flour, garlic white, shiitake mushrooms, dried shrimp, peanuts, salt, monosodium glutamate, pepper, sesame oil
Peel and wash the white radish into thin strips, sauté, add sticky rice flour, potato flour and above chopped ingredients mixed into balls, spoon into small balls (the size and shape of the Japanese octopus balls), fry in oil until golden brown. Although the ingredients are simple, the taste is not inferior at all, and it is quite distinctive.
【Features】Good color, fresh taste, radish aroma, is quite an ancient Chaoshan snack.