What Chaoshan Bitter Pills are the special snacks in Chaoshan?
Bitter thorn heart is also the most delicious wild vegetable in Tomb-Sweeping Day, which plays an important role in eliminating phlegm and clearing lung. Pick tender leaves, chop them, put them into minced meat, stir well, and add monosodium glutamate. Then use a spoon to cook minced meat into meatball-shaped pig bone soup.
Pickled mussels in Chaoshan
Chop garlic/red pepper/coriander. Boil a pot of boiling water, pour in blood mussels, blanch slightly, and immediately control the water to dry. Open the upper shell of the blood mussel by hand, put the blood mussels on the plate one by one, pour in soy sauce and sesame oil, sprinkle with garlic, red pepper and coriander, and marinate for more than 20 minutes before serving.
Chaoshan shrimp
Chaoshan shrimp is made from wild fresh prawns or perch shrimps. After soaking in ice water, the shrimps are shelled and can be split or sliced. Besides Japanese standard soy sauce, horseradish and white vinegar, there is also a China sauce and a large plate of shredded ginger, vermicelli, shredded green pepper, pickled mustard tuber, celery stalk, peanuts, coriander and Chaozhou local "one-leaf vegetables". Gold is not convertible? Full of fragrance.
Chaoshan salted crab
Brush the fat crab clean with a brush, and then lift the lid. Be careful to open a crack, but don't completely remove it. If it is small, you don't need to remove it. Add all auxiliary materials and seasonings. Add cold boiled water and be careful to submerge all materials. Marinate for about 8 hours and serve. Sir Zhong likes this best!
Chaoshan salted oyster
Pickled oysters in Chaoshan put all the raw materials except oysters into a small pot and heat them. After boiling, turn off the fire and let it stand for 30 minutes, so that the marinated mother water is ready. Then soak the clean fresh oysters in the mother water for more than 12 hours, and they will be ready in three days.
Chaoshan elephant mussel
Put the mussel after preliminary treatment and cleaning on the chopping block, and cut the mussel body along its tail with a knife. Be careful not to cut it, so that the cylindrical mussel body is open, which means that the mussel body should be flat. Then cut into thin slices, put them on an ice tray, and serve with soy sauce and mustard! It tastes so sweet that it is one of the favorite ways for Chaoshan people to eat raw food.
Chaoshan sausage
Chaoshan sausage is a kind of raw and dried sausage product, which uses pork as raw material, chopped or minced into diced pork, pickled with salt, nitrate (preservative), sugar, koji and soy sauce, then packed in natural casing, dried in the sun, air-dried or baked.
Chaoshan pumpkin taro paste
The old pumpkin is peeled and marinated overnight, and the color is golden and crystal clear. After boiling or steaming, the melon slices are tough and fragrant. Take Fengshan Areca taro or taro onion, steam it, peel it, air-cool, press it with a kitchen knife or knead it with a dry cloth, then put the fried onion beads into taro pine, add white water and sugar to cook it into a paste, air-cool it into snowballs, and put it on pumpkin slices, which look like golden petals of a syndicate. Delicious and fragrant. Or use it? Melon boy? Peel the sugar and pickle it, then steam it in the taro paste, just like the golden lantern syndicate, which is full of color, flavor and flavor.
Chaoshan potato powder pill
The method is simple. Spray potato flour with water and mix well. It was placed in a round bowl, kept rotating by hand, and gradually condensed into a small ball like a fish eye, and dried for later use. People call it. Maruko? . When in use, the pills are cooked and added with sugar to make sweet pills.