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!
One. Oyster scorch
Chaoshan oyster sauce
Ingredients: 250g of oyster (oyster), 3 duck eggs, 20g of onion, 75g of raw flour, 50g of cooked lard 1 50g, 5g of monosodium glutamate1g, 5g of fish sauce and 5g of Chili sauce.
Ways of doing things
1. Rinse fresh oysters with clean water, mix them with raw powder water evenly, and cut onions into fine particles and put them in. 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, mix with a spoon, put it in the pot, stir out 1 slice, fry until it is formed, fry the other half of the egg liquid until golden brown, turn it over, pour in the remaining egg liquid, fry until yellow, and sprinkle with a little pepper and 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 Wu Niangao.
The main ingredients are sweet potato powder and leek.
Ways of doing things
1. The method of making glutinous rice skin is as follows: firstly, add equal 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 of1000g of water to 5g of alum), pour in sweet potato powder, and stir evenly to make it become a paste similar to porridge (it 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 moisture content of the cake crust, when filling, the gesture should be light, you can wrap it, and then steam it in a steamer. When eating, fry until golden on both sides, and add Chili sauce to taste, which is more appetizing and refreshing.
In particular, it is a typical Chaoshan folk snack with white outside and green inside.
Third, the crystal ball
Dish name crystal ball
The main ingredients are super raw flour, taro paste, mung bean noodles and shrimp.
Ingredients: spiced powder, sesame oil, monosodium glutamate, onion, pepper and refined salt.
Ways of doing things
Skin method: first, the raw flour is washed into paste with boiling water and stirred vigorously until the raw flour paste is elastic. Divide the dough into small particles and roll it into a round thin skin.
Method of making salty stuffing: Wash mung bean bank, steam it, crush it with a noodle stick, add shrimp paste, pickled red meat and raw garlic, add fish sauce, pepper and monosodium glutamate and stir well. The sweet stuffing is made of mung bean paste or taro paste.
The stuffing on the leather bag made of raw flour is made into small balls, steamed in a steamer and put into a hot oil basin.
What is special is that it is crystal white and transparent, delicate 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. Pour part of the slurry into a steamer filled 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. Leave the steamed bread to harden the next day and it will be ready.
2. Cut the cake crust into small pieces with a length of 5cm, a width of 2cm and a thickness of 1 cm with a knife, put them in a frying pan, add fish sauce and red sweet oil, mix them evenly, make them red and tasty, and put them in a porcelain plate for eating.
3. Heat with high fire, evenly distribute the crust, slowly fry with lard until both sides are golden, add white sugar powder and stir evenly, then shell the eggs and break them, add fresh oysters and mix well, pour them on the crust and stir evenly, then wipe them aside.
4. Mix lean slices and fresh shrimps with fish sauce, add snow powder and water on 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 serve on a plate.
It is crispy outside and fragrant inside, tender and smooth inside, spicy and delicious. It is one of the famous local snacks in Chaoshan.
Five, pig intestines expanded glutinous rice (glutinous rice pig intestines)
Dish name glutinous rice pork intestines
The main ingredients are pig intestine, glutinous rice, pork belly, water-soaked mushrooms, shrimp skin, lotus seeds and so on.
Ingredients: soy sauce, monosodium glutamate and pepper.
Ways of doing things
1. Take the middle section of pig's large intestine, which is 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 the raw glutinous rice in water for 3 hours and steam it for later use. Pork belly, water-soaked mushrooms, shrimp skin and lotus seeds are all cut into small pieces, stir-fried and mixed with glutinous rice, then put into washed pig intestines, tie the head and tail tightly with small bamboo sticks, let go of the pot and cook for about half an hour, then take out and cut into small pieces, and pour a little sweet noodle 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, thick mushrooms, salt and monosodium glutamate.
Make raw flour, stick rice flour, and open it into paste for later use. Oil the stamps first, then print the paste on the lower part of each stamp, then add the ingredients, and then paste until it is full. After steaming, pour it out from the seal and put it in a hot oil basin. When eating, cut a few knives vertically and horizontally on the horseshoe crab, and pour a proper amount of Chili sauce on it.
It's special and crisp, and it's 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 sausage, marinated pork vermicelli, sausage and so on. )
Ingredients: refined salt, glutinous rice flour paste and chopped green onion.
Methods: First, the rice was ground into slurry, then the rice slurry was fried in a pot and dried, and then cut 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.
Characterized by fragrant rice flavor, it is economical and delicious, and easy to make. It is a snack that chaozhou people often eats in the morning and afternoon.
The problem that should be paid attention to when making "glutinous rice juice" is that monosodium glutamate is not traditionally added to highlight its original rice 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 vigorously stirred in the same direction with a wooden stick to make the cooked dough more pure and smooth. Then, it was dipped in cooked oil by hand to squeeze out about 20 grams of glutinous rice flour dough, rubbed into round pieces by hand, and pressed thin, and then dipped in fried white sesame seeds.
The special glutinous rice paste is made of glutinous rice flour, so it is very soft and sticky. Therefore, when chaozhou people says something is soft, he always likes to say "softer than glutinous rice paste". Soft, sticky, sweet and delicious are the characteristics of glutinous rice paste.
Nine, powder cake
Caiming rice noodle pot
0/25g of main ingredient/kloc-and 75g of raw flour.
Ingredients and stuffing materials: semi-fat lean meat150g, chopped, fried (or fried) peanuts 75g, dried radish 75g, shrimp skin 50g, chopped shallots 3, chopped dried shallots 3. Sauce: a little sesame oil and pepper, half a tablespoon of soy sauce, 2/3 teaspoons of sugar, 1/4 teaspoons of salt, 3 teaspoons of water and 1 teaspoon of cornflour.
Ways of doing things
1. Soak the shrimps in clear water, pick them up and chop them slightly.
2. The crispy peanuts are slightly crushed.
3. Wash the dried radish, dry the water and chop up the young particles.
4. Add 1.5 tbsp oil, put down the pork, shrimp skin and shallots, 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 scoop up the stuffing. 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 and leave the fire, cover it, wait for 5 minutes, pour it out of the stage and knead it into soft powder balls, and keep 2 tablespoons of powder as powder.
7. Divide the dough into small grains, 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.
Ways of doing things
1 and 500g of glutinous rice flour for jujube skin, add 250g of clear water, 0/00g of white sugar, 0/00g of cooked noodles and 0/00g of lard, and knead evenly.
2. The stuffing of "Mazao" is generally made of black bean paste, shaped into jujube 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, sesame is rich in flavor and looks like jujube, so it is called jujube.
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