The practice of Chaoshan snacks: sauerkraut egg cake
material
Chaozhou pickles 1 packet, carrots 1 segment, 2 long beans, brisket 1 segment and 2 duck eggs.
working methods
1. Dice pickles, carrots and beans.
The pork belly has been oiled, just for cooking at noon, and I took more by the way. Dice your stomach, too.
3. Mix all the ingredients together, then add the duck eggs and stir well (I fried diced pickles, diced carrots and diced beans first).
4. Just fry the oil in the pan until it is slightly golden.
The practice of Chaoshan snack menu: the practice of Chaoshan snack menu: mustard soaked balls
material
500g mustard, Chaozhou meatballs, salt, chicken essence, oil, sesame oil, ginger and garlic.
working methods
1. Pick mustard tuber, wash and dry it, put it in water, cook it with hot water and ginger slices until soft, and soak it in cold water to dry it for later use (mustard tuber is cold and hard, so it must be treated like this).
2. Wash Chaozhou meatballs and cut them on the surface with a knife? Ten? This word is reserved for ginger and garlic.
3. Stir-fry ginger and garlic in the oil pan. Add mustard and stir-fry for a while, then add appropriate amount of water (or broth) to boil, then add meatballs and cover the pot and simmer for a while until the meatballs burst.
4. Add the right amount of salt chicken essence to taste, sprinkle with the right amount of sesame oil and stir for a few times.
Practice of Chaoshan Snack Menu: Practice of Chaoshan Snack Menu: Roasted Oysters
material
Oyster, sweet potato powder, duck egg, onion, coriander, fish sauce, pepper.
working methods
1. Dice onion, wash oyster with oil for later use, and cut coriander into sections.
2. The water quantity of sweet potato powder is 1: 4. Put oil in the pan, pour in sweet potato powder water, add oysters, sprinkle with chopped green onion, beat a duck egg, turn over and fry the other side until golden on both sides, plate, sprinkle with coriander and pepper, and dip in fish sauce when eating.
Practice of Chaoshan Snack Menu: Chaoshan Oyster Baked
material
Ingredients: oyster, shrimp, loofah (watermelon), potato powder, onion, coriander, eggs, water, seasoning: salt, chicken powder.
working methods
Wash oysters; Peel the loofah and plan it into silk; Shelling shrimps (if there is sand sausage, remove it); Dice onion and cut parsley into small pieces.
Add water (4 tablespoons) to potato flour (4 tablespoons), then add loofah, shrimp, oyster (according to personal needs) and eggs (one and a half) respectively, and stir well until it becomes sticky. Finally add a little salt and chicken powder.
Heat a pot over medium heat, pour in a little oil, and when the oil is hot, scoop the potato powder water from Method 2 into the pot with a spoon (be careful not to add too much, you can fry two or three pieces of oyster sauce from Method 2 at a time, and spread it evenly as far as possible to avoid local thickening).
Fry on medium heat until the edge of the pancake becomes tough, turn the pancake over, then continue to fry the pancake from the original tough to a little soft, turn it over again to check the maturity, and take it out when it is fully cooked.
skill
If you add salt in Exercise 2, you'd better use it up in 10 minutes.
In practice 2, oysters can be stirred slightly to make their unique oyster flavor penetrate into potato powder water. The fried brand will taste very special.
Potato flour is very important. I have bought bad potato flour, which is much less tough and a little soft. Good potato flour should be elastic when fried. Adding eggs also helps to slightly increase toughness.