0 1, fried squid with chives
Fried squid with leek is a special Chaoshan home-cooked dish. The crispness and freshness of squid are matched with the sweetness of leek flowers, and a bite will make you lose your eyebrows. The method is also very simple. Clean the fried squid, then add a little cooking wine to marinate it for a while, then blanch it in hot water and bend it into a roll. Then saute the shredded ginger with hot oil, stir fry the chives for a while, then add the cooked squid, add a proper amount of light soy sauce, and mix the oyster sauce and salt evenly to get out of the pot.
02. Braised Arowana
This kind of fish, Arowana, has less thorns, firm meat and fresh taste, which is especially suitable for frying or stewing, and it is delicious when used for braising. The method is to clean the fish first, then apply a layer of salt, add a little cooking wine and ginger slices to marinate for a while, then coat both sides with starch, fry them in an oil pan until golden, then take them out, saute shallots, ginger, garlic and dried peppers in hot oil, and then add a proper amount of soy sauce, soy sauce, bean paste, salt, sugar, oyster sauce and water to the fried fish, and then turn to low heat for stewing/kloc-
03, gold is not exchanged for fried sea melon seeds
Stir-fried sea melon seeds without changing gold is also a special seafood in Chaoshan. The delicious sea melon seeds are delicious after eating, and they are just like eating melon seeds. The more you chew, the more fragrant you are, and you can't stop. Before cooking this dish, let the sea melon seeds spit sand for half an hour, rinse it for several times, stir-fry minced garlic and millet in hot oil, then stir-fry the sea melon seeds until the shell is opened, then add a little gold, add appropriate amount of oyster sauce and salt and stir well.
04. Boiled prawns
Boiled prawns don't need much introduction. Buy fresh prawns, wash them and cook them in salt water until they change color. Cut off the head and whiskers of prawns before serving, which is more convenient to eat. The dip can also be prepared with ginger and garlic powder with soy sauce, balsamic vinegar and sesame oil, which is simple and delicious.
05, hot and sour boneless chicken feet
This hot and sour boneless chicken feet can't stop eating at all. It's appetizing and spicy! The most troublesome thing about this dish is the deboning process. First, the chicken feet are washed and the nails are cut off, then the chicken feet are put into the pot in cold water, boiled in onion and ginger cooking wine for about 15 minutes, then fished out and soaked in ice water for half an hour, and then deboned with professional boning knife.
The last step is to put the minced garlic Chili powder and millet pepper into a bowl, pour hot oil on it, then add 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce and aged vinegar, 1 tablespoon of white sugar and a proper amount of boiled water in turn, and finally pour the juice into chicken feet for cold storage and pickling for 2 hours.
06, garlic cabbage
Garlic cabbage is not only simple, but also refreshing and healthy to eat. Wash the cabbage, cut it into sections for later use, saute the minced garlic in hot oil, add the cabbage, stir-fry for a while, add a proper amount of soy sauce, oyster sauce and salt, stir well and serve.
07, tremella lotus seed soup
Tremella lotus seed soup is especially suitable for eating in early autumn. Tremella and lotus seeds should be soaked in clear water in advance, then the soaked tremella is torn into small flowers, and boiled in cold water for half an hour, then lotus root and red dates are poured in, and the stew is continued for half an hour. Finally, rock sugar and medlar are added, and then stewed for about 10 minute, so that the soup made is rich and silky, and tastes sweet and soft.
08. Lotus root and pig bone soup
Lotus root and pig bone soup, which is simple to make, tastes delicious and has a fresh sweetness. After cleaning the pig bones, blanch them in cold water and boil the impurities, then put them in a casserole with lotus root and peanuts again, stew them for about 40 minutes on low heat, and add appropriate amount of salt to taste before taking them out.