Chaoshan is one of the famous snack areas. Many snacks are not only loved by local people, but also popular in other places. The following are the traditional Chaoshan snacks I have compiled. Welcome to read!
I. Oyster scorch
Chaoshan oyster sauce
Ingredients: 250g fresh oysters, 3 duck eggs, 20g scallion, 75g raw flour, cooked lard 150g, monosodium glutamate 1g, 5g fish sauce and 5g Chili sauce.
How to do it
1. Wash fresh oysters with clear water, mix well with raw powder water, and cut onions into fine particles. At the same time, add monosodium glutamate and fish sauce and mix well. Duck eggs are scattered for use.
2. Heat the pot with high fire until it is hot enough, add a little lard, mix the oyster cub and powdered water into slurry, stir evenly with a spoon, put it in the pot, stir-fry 1 slice, fry until it is formed, fry the second half of the egg liquid until golden brown, turn it over, pour in the remaining egg liquid, fry until yellow, sprinkle with a little pepper, and add coriander. Dip it in Chaoshan fish sauce when eating.
Especially delicious and crisp, crisp but not hard, crisp but not soft. It is one of the famous snacks in Chaoshan.
Second, there is no rice cake.
The name of this dish is no rice cake.
The main ingredients are sweet potato powder and leek.
How to do it
1. The method of making glutinous rice skin is as follows: firstly, add the same amount of water into sweet potato powder and stir evenly; Put clear water in the pot (the amount of clear water should be twice that of sweet potato powder), put it on the stove to boil, add alum (according to the ratio of 1000 grams of water to 5 grams of alum), pour in sweet potato powder, and stir it evenly to make a porridge paste (which should be slightly thicker than the paste). When it is half cooked, keep the end away from the fire and use it after cooling. If you reuse it overnight, the effect will be better. Divide the dough into small particles and roll it into a round thin skin.
2. The filling method is: wash the leeks one by one, cut them into small pieces of about one centimeter, and stir fry for seasoning. When there is no crispy rice, sweet potato powder should be used as cultivation powder. Because of the high water content of the skin, when filling, the gesture should be light, you can wrap it up and steam it in a steamer. When eating, fry until golden on both sides and season with Chili sauce, which is more appetizing and refreshing.
In particular, the typical Chaoshan folk snacks are white outside and green inside.
Third, the crystal ball
Dish name crystal ball
The main ingredients are super raw flour, sweet taro paste, mung bean noodles and shrimp.
Ingredients: spiced powder, sesame oil, monosodium glutamate, scallion, pepper and refined salt.
How to do it
Skin method: first, wash the raw flour into paste with boiling water and stir vigorously until the raw flour paste is elastic. Divide the dough into small particles and roll it into a round thin skin.
Method for make salty stuffing: clean mung bean bank, removing shell, steaming, crushing with flour stick, adde minced shrimp, pickled red meat and raw garlic, adding fish sauce, pepper and monosodium glutamate, and stirring well. The sweet stuffing is made of mung bean paste or taro paste.
Make the stuffing on the leather bag made of raw flour into small balls, steam them in a steamer and put them in a hot oil basin.
What is special is crystal clear, exquisite and lovely. Suitable for all ages.
Fourth, fried cakes.
Fried cake with vegetable names
Ingredients: 750g of cake, 50g of tender cabbage150g, 50g of fresh shrimp, 3 eggs, 50g of fresh oyster150g, 5g of monosodium glutamate, 250g of lard, 25g of sugar, 50g of superior fish sauce, 5g of red sweet oil and 75g of soup.
working methods
1, the method of making the cake: first, grind the japonica rice into slurry, and add a proper amount of alum to the slurry. Pour part of the slurry into a steamer with white cloth, steam the first layer, then pour the slurry, steam the second layer, and so on until it is about 10 cm thick. The next day, just put the steamed bread on it and harden it.
2. Use a knife to cut the crust into small pieces with a length of 5cm, a width of 2cm and a thickness of 1cm, put them in a frying pan, add fish sauce and red sweet oil, mix well, turn red and tasty, and put them in a porcelain plate.
3. Heat the cake on high fire, sprinkle the cake crust evenly, fry it slowly with lard until both sides are golden, add white sugar powder and stir well, then remove the shell and break up the eggs, add fresh oysters and mix well, pour it on the cake crust and stir well, then wipe it aside.
4. Mix the lean slices, fresh shrimps and fish sauce, add snow powder and water to the other side of the tripod, stir-fry with lard, then add Shacha Chili sauce, monosodium glutamate, fish sauce, snow powder and water, soup and clams, stir well, and plate.
Crispy outside and fragrant inside, tender and smooth inside, spicy and palatable. It is one of the famous local snacks in Chaoshan.
Five, pig intestines swell glutinous rice (glutinous rice pig intestines)
Dish name glutinous rice pork intestines
The main ingredients are pork intestines, glutinous rice, pork belly, water-soaked mushrooms, dried shrimps and lotus seeds.
Ingredients: soy sauce, monosodium glutamate and pepper.
How to do it
1. Take the middle section of pig intestine, about 3-4cm in diameter, neither too thick nor too small, and rub it repeatedly with salt and edible soda until it is clean and tasteless.
2. Soak raw glutinous rice in water for 3 hours and steam it for later use. Pork belly, water-soaked mushrooms, dried shrimps and lotus seeds are all cut into small pieces, stir-fried with glutinous rice, then put into the washed fat sausage, tie the head and tail tightly with a small bamboo stick, let go of the pot and cook for about half an hour, then take out and cut into small pieces, and sprinkle with a little sweet sauce.
This paper introduces a traditional folk snack with a long history in Chaozhou-glutinous rice pork intestines. This kind of snack is available all year round.
Six, limulus embarrassment
The name of this dish is horseshoe crab.
Ingredients: fresh shrimp, breast meat, minced fresh meat, fresh squid, mushrooms, salt and monosodium glutamate.
Make raw flour, stick rice flour, and open it into paste for later use. Oil the stamps first, then paste the lower part of each stamp, add the ingredients, and paste until it is full. After steaming, pour it out of the seal and put it into a hot oil basin. When eating, cut several knives vertically and horizontally on horseshoe crabs and pour a proper amount of Chili sauce.
Especially crisp, tender and sweet inside.
Seven, bitter juice
Caiming juice
The main ingredient is rice (there are many ingredients, mainly fried peanuts, marinated tofu, marinated eggs, marinated pork, marinated pork intestines, marinated pork vermicelli, sausages and so on. )
Ingredients: refined salt, glutinous rice flour paste and chopped green onion.
Method: First, grind the rice into slurry, put the rice slurry into a pot and fry it dry, and cut it into diamond-shaped pieces to become horns. When eating, put a proper amount of corn into boiling water, add refined salt and glutinous rice flour slurry to cook, and then add chopped green onion. At the same time, fried peanuts, marinated tofu, marinated eggs, braised pork and sausages are used as seasonings.
It is characterized by fragrant rice flavor, economical and delicious, and simple to make. It is a snack that chaozhou people often eats in the morning and afternoon.
The problem that should be paid attention to in making "glutinous rice paste juice" is that monosodium glutamate is not added traditionally to highlight its original flavor. Because glutinous rice flour paste is added, the soup is as thick as thin rice paste.
Eight, glutinous rice paste
Dish name glutinous rice paste
Glutinous rice flour as main material
Ingredients: white sesame, chopped peanuts, white sugar powder.
Methods: First, 500 grams of glutinous rice flour was poured into 350 grams of boiling water, and stirred into soft dough. Then, it was boiled in a boiling water pot until the dough floated on the surface to make the dough mature. Then, it was taken out and put into the pot, and stirred vigorously in the same direction with a wooden stick to make the cooked dough more pure and smooth. Then, both hands were dipped in cooked oil, and about 20 grams of glutinous rice flour dough was extruded. Then, it was rubbed into round pieces by hands, pressed thin, and dipped in fried white sesame seeds.
The special glutinous rice paste is made of glutinous rice flour, so it is soft and sticky. So chaozhou people always likes to say "softer than glutinous rice paste" when he says something is soft. Soft, sticky, sweet and delicious are the characteristics of glutinous rice paste.
Nine, powder cake
Caiming rice noodle pot
Main ingredients 125g, raw flour 75g.
Ingredients and fillings: semi-fat lean meat 150g, finely cut, fried (or fried) peanuts 75g, dried radish 75g, shrimp skin 50g, chopped shallots 3, and chopped shallots 3. Sauce: a little sesame oil and pepper, half a tablespoon of soy sauce, 2/3 teaspoons of sugar, 3 teaspoons of salt 1 4 teaspoons of water, and 3 teaspoons of cornflour1teaspoon.
How to do it
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.
Ten, jujube
Cai Ming ma Zao
The main ingredients are glutinous rice flour, sugar, cooked noodles, lard, black bean paste and white sesame.
How to do it
1 and 500g glutinous rice flour for jujube skin, add 250g clear water, sugar 100g cooked noodles 100g lard 100g, and knead well.
2. The filling of "Mazao" is generally black bean sauce, which is made into jujube shape with leather bag, wrapped with white sesame seeds and fried in a 50% hot oil pan until golden brown.
Mazao is a distinctive traditional Chaozhou snack. Because it takes sesame as raw material, it is rich in sesame flavor and looks like jujube, so it is called Mazao.
;