Chaozhou brine platter

The most prominent feature of Chaozhou cuisine is that it is good at cooking seafood. Seafood is well-chosen and well-made. As for sauces and sauces, it is fresh and delicious, clear but not light, fresh but not fishy, depressed but not greasy. Although the brine platter mentioned this time is not seafood, it also enjoys a high reputation at Chaozhou table.

Compared with other Chinese cuisines, Chaozhou cuisine is one of the most popular dishes. It is unique in that it can continuously absorb the characteristics of other cuisines without losing the parallel nature of "color, flavor and shape"; Its connotation is like Chaozhou women-dignified and generous, not grandstanding.

Pot-stewed assorted dishes are usually the first course of Chaozhou cuisine banquets. As the saying goes, "preconceived" is an important criterion for diners to judge the level of Chaozhou cuisine in restaurants. A high-level Chaozhou cuisine restaurant must do a good job of making a pot-stewed platter

Yuanyang Cream Crab

This dish is extremely delicious and beautiful in shape. One is bright red and the other is fine blue, which is a pair, so it is named "Yuanyang Cream Crab" and is a delicacy on the table.

crab balls with clear soup

Seafood meatballs are the specialty of Chaozhou cuisine, which can be changed into shrimp balls, cuttlefish balls and snail balls.

Lobster with lettuce

Lobster, with thick body, hard and spiny nails and delicious meat. Splendid lobsters produced in the East China Sea are large, each weighing several kilograms, which is even more valuable. In this product, lobster is cooked, sliced and put on a plate, and mixed with lettuce to form a shrimp-shaped pattern.

hibiscus shrimp

Chaozhou produces two kinds of shrimp: river shrimp and sea shrimp. In this regard, it is recorded in Chaozhou Fuzhi of Ming and Qing Dynasties: "Fishermen catch river shrimps with their feet ... Ceng Zhi is a carnivore, and hibiscus shrimps are mixed with the soup of shrimps, so everything is fresh, which is better than bamboo shoot soup."

Chaozhou beef balls

As a famous snack in Chaozhou, beef balls have a history of nearly 1 years. Beef balls can be divided into beef balls and beef tendon balls. Beef balls are tender in meat and tender in taste. Beef tendon balls add some tender tendons to beef balls, which makes them a little chewy.

raw materials: 1 Jin of beef, 1 Jin of fat, 1 Jin of fish sauce, 6 Liang of Chaozhou potato powder, 6 Liang of shrimp, 2 Liang of gold, silver and garlic, 2 Liang of sand tea sauce, and appropriate amounts of pepper and sesame oil.

Practice: cut beef and fat into small pieces, wash the shrimp, chop it up, pour all the raw materials into a high-speed blender to make meat glue, and pump it into pills. Oysters are good for eyesight, smooth and delicious, and they can warm the stomach. People prefer to eat them in cold weather.

stewed shark's fin in red

Features: the needle is soft and smooth, and the flavor is rich.

raw materials: 1g of washed wing needle, 5g of ginger, 125g of old hen, 5g of coriander, 75g of flower meat, 1g of silver needle, 5g of spareribs, 25g of shredded ham, 75g of pork hands, 5g of ham feet, 25g of pigskin, 1g of sesame oil, 1g of Shaoxing wine and 1g of pepper.

Practice: 1. Use a stew bowl (tile palm) to drop bamboo chopsticks first, and add bamboo grates at the bottom for use.

2. Boil 25 grams of boiling water in a pot, add 5 grams of Shaoxing wine, 1 grams of refined salt, 2 grams of ginger and 25 grams of onion, put them into a fin needle and roll them together for 5 minutes. Pick up the ginger and onion and put them into a stew pot.

3. Chop pork hands, pork belly and ribs, stir-fry them with pigskin, splash 5 grams of Shao wine, add 1 grams of two soups and refined salt, and then pour them into a shark's fin bowl, add 25 grams of ginger, 25 grams of onion, coriander head and ham feet. Cover, use charcoal stove to cook with strong fire for 3 hours, pick up pig's hand, pork, pigskin, ribs, ham feet and ginger, onion and coriander heads, then cover the bare old hen's wings on both sides, turn to slow fire for 1.5 hours, and finally turn to slow fire for 1.5 hours, then pick up the old hen, pour shark's fin soup into the pot, and add 7.5 grams of monosodium glutamate, sesame oil and coriander. In addition, drag the silver needle through boiling water in a soup bowl, add soy sauce, monosodium glutamate 2.5g, shredded ham 1g, and soup 1g, as a wing match, which is the same as 2 dishes of coriander and 2 saucers of Zhejiang vinegar.

Puning dried beancurd

Puning first made dried beancurd from Guangnan Village, Liaoyuan Town, and learned to make dried beancurd as early as the early Ming Dynasty. At the end of the Yuan Dynasty, after Chen Youliang was defeated by Zhu Yuanzhang, his strategist He Yeyun (known as the mother louse fairy) went to Puning. In addition to building houses, building gates and repairing graves for candidates, he also has a set of skills in making dried beans. At that time, the second grandmother of Guangnan Village died, and He Yeyun was asked to choose a site to build a tomb. At the same time, he also taught Guangnan people to make dried beancurd.

table tennis box

Jieyang table tennis box has a long history and is famous at home and abroad. Generally oblate. Bare skin is translucent, which is made by soaking glutinous rice, grinding it into pulp, cooking it, and adding a small amount of white sugar to knead it to make the bark soft and thick. White sugar, sesame seed, peanut seed, betel bran and onion bead oil are used as stuffing.

Chaozhou-style rice rolls

It is said that rice rolls originated in Guangzhou, and later spread to Chaoshan people. After decades of transformation in chaozhou people, Chaozhou-style rice rolls, which is different from rice rolls in Guangzhou today, is achieved. Among them, Chaozhou-style rice rolls is represented by rice rolls in quicksand area. Chaozhou-style rice rolls is widely praised by people at home and abroad, and its delicacy and style are far beyond that of other rice rolls, so that it has become a famous spot in Chaozhou cuisine today.

Casserole porridge

Chaozhou casserole porridge has always been quite famous. chaozhou people not only attaches importance to eating porridge, but also likes to put more water when cooking. It is said that after a hot meal, rice grains are picked up and rice soup is left, which can be used as a drink after meals or for other purposes, continuing the good habit of saving money and stressing nutrition. Chaozhou porridge usually takes about 2 minutes to cook, which can be divided into rice congee and salty porridge. One of the biggest benefits for home is that it is simple and fast to cook.

Puning bean paste bone

is fresh, tender and mellow, with a strong bean paste flavor.

Sweet potato porridge

chaozhou people usually eats it for breakfast. With some pickled vegetables (pickled cabbage) or a plate of black olives, the flavor is endless.

Guangzhou Wenchang Chicken

Features: famous Cantonese cuisine

Cantonese cuisine. Wenchang chicken in Hainan Island is the main ingredient, with ham, chicken liver and suburban vegetables, which are cooked, steamed and fried. This dish is beautiful in shape and bright in sauce.

oyster chicken feet

features: famous Guangzhou cuisine. Guangdong people are addicted to chicken feet and eat them in many ways. However, the cooking method of this dish is elaborate, and it is cooked first, then fried and then stewed, and the dish is golden in color.

Kirin perch

Features: It is a famous Guangzhou dish, which is very exquisite in dish setting. The "features" of sliced suckling pigs with several ingredients are exquisitely made, with bright red color, soft skin and tender meat, unique and beautiful flavor, and are well-known at home and abroad.

raw materials: 1g of perch, 6 shiitake mushrooms, 3g of ham, 15g of bamboo shoots, 2g of ginger slices, 8g of refined salt, 25g of wine, 2g of pepper, 2g of monosodium glutamate, and 15g of onion and sesame oil.

Practice: 1. Wash the fish, first cut and cut the fish head, remove the big bones from the fish body, and take off the fish.

2. Soak the mushrooms until soft, remove the pedicels, and make each piece into 3 slices; Cook bamboo shoots, soak them in cold water and slice them.

3. put a piece of mushroom and a piece of bamboo shoots in the middle of each piece of fish, then mix the seasoning evenly, pour it on the fish, spread 2 shallots and 2 pieces of ginger, and steam for 1 minutes on medium heat.

4. The other two shallots and two slices of ginger are shredded and soaked in clear water.

5. When the fish is steamed and taken out, first remove the onion and ginger slices, and then add the drained onion and ginger shreds.

Dongjiang salted chicken

Features: unique preparation method, rich flavor, crisp and smooth skin, yellowish color, crispy skin and tender meat, fresh and fragrant flesh, and attractive flavor. Carved chicken is famous for its unique preparation method and amber color.

fried chicken

characteristics: fried chicken can be said to be the signature chicken of Guangdong cuisine, with crispy skin and tender meat, which is indispensable for a birthday banquet.

raw materials: main ingredients: 1 chicken, salt, ginger juice, soaked chicken material, pepper, star anise, dried tangerine peel, cinnamon, ginger, Amomum tsaoko, sugar, white vinegar, Zhejiang vinegar, raw powder, horseshoe powder and white wine

Practice: 1. Wash the chicken and wipe the chicken cavity evenly with ingredients.

2. Put the chicken dipping material in a cloth bag, add 1 cups of clear water and simmer for 2 minutes, take out the cloth bag, add salt, Shaoxing wine and chicken, and simmer until the chicken skin bulges.

3. Mix the sweet and sour materials evenly, stew them in water until they are dissolved, apply them to the chicken body, apply the seasoning evenly to the chicken cavity, hang the chicken in the windy place, apply the sweet and sour materials after the chicken skin is slightly dry, repeat for four to five times, and finally blow the chicken to dryness.

4. Boil a lot of oil, fry the chicken until golden brown, and the chicken leg will be cooked when it shrinks. Cut it into pieces and serve it on the plate. Features: beautiful shape, bright color, refreshing taste and rich nutrition.

cool breeze

features: unique, clear and pleasing to the eye.

The eagle spreads its wings

Features: realistic shape, both edibility and appreciation.

cooking taiji shrimp

features: beautiful shape, fresh and tender.

Baihua fish maw

Features: the maw cartilage is white, the taste is light and tender, the dish is elegant, and the banquet is beautiful and generous.

ingredients: 12g of fried fish belly, 1g of pork fat, 2g of shrimp, 5g of minced ham, 2g of eggs, and a little minced coriander. 3g of chicken soup, 25g of cooking wine, proper amount of salt, a little pepper, 3g of wet starch, 5g of monosodium glutamate, 3g of chopped green onion and 2g of Jiang Mo.

Practice: (1) Wash the fried fish belly and soak it thoroughly, then simmer it with chicken soup to remove its fishy smell.

(2) Cut the fish belly into rectangular pieces and squeeze out the water inside.

(3) Chop fat pork and shrimp, add eggs, cooking wine, salt, pepper, monosodium glutamate, chopped green onion, Jiang Mo, etc., stir them into stuffing, and brew them on the fish belly. Add minced ham and coriander, and steam in a steamer.

(4) When eating, dilute it with wet starch and thicken it.

Cantonese-style stuffed duck

Features: it is served in a long fish dish, with beautiful and elegant shape, golden color and pleasing eyes, and crispy skin and fragrant meat.

Crabapple mushroom

Features: refined color, fresh and tender fragrance, rich nutrition, suitable for all seasons.

stewed duck with melon and barley

Features: the duck is soft and the soup is delicious.

Steamed Meat Pie with Salted Eggs

Features: Duck eggs have been salted for a long time and have a special salty flavor. They are mixed with minced pork and steamed into meat pies, which are common dishes in families all over Guangdong.

pond lotus

characteristics: it looks like a lotus. Refreshing and delicious, the food is not greasy.

bergamot ribs

features: it looks like bergamot, fragrant outside and tender inside, delicious.

raw materials: 4g of ribs, 3g of lean pork, 5g of shrimp, 2 duck eggs, 25g of fat pork, 5g of raw onion, 5g of water chestnut, 15g of square fish, 1g of refined salt, 5g of sesame oil, 6g of monosodium glutamate, 1g of flour, 1g of red pepper and a little of minced pepper.

Practice: 1) First, chop off the ribs and remove the meat. Chop the ribs into 5cm-long branches with a knife. Then, cut off the ribs, lean meat and fat meat, shrimp meat, water chestnut, square fish, raw onion and red pepper with a knife, mix them together, put them on a chopping board and chop them into pieces with a knife, and add refined salt, monosodium glutamate and sesame oil.

(2) Break the duck eggs and beat them into egg liquid, then dip the fingered pork ribs in the duck egg liquid, and then put them in an oil pan and fry them until they are cooked. Serve with 2 plates of sweet sauce.

Smooth sailing

Features: the crab is fresh, fruity and clear.

peony fried snake breast

features: crab roe is called "peony" and shrimp glue is called "hundred flowers", which is fresh, tender, smooth and delicious.

raw materials: 1 water snake, 5 grams of crab meat, 5 grams of crab roe, 36 grams of shrimp glue and 5 grams of egg white. 6 grams of big oil (about 6 grams of actual consumption), 6 grams of sesame oil, 1 grams of cooking wine, 1 grams of raw powder, 1 grams of wet horseshoe powder, 1 grams of salt, 1 grams of onion, 6 grams of ginger, and a proper amount of soup.

practice: (1) decapitate the water hyacinth and scale it with 7% boiling water and 3% cold water. Make two cuts on the snake's back with a knife, and then make a cut on the belly, stabbing the tail, and removing the internal organs and blood stains. Then soak it in a boiling water bowl for about 2 minutes and take it out.

(2) Tear 2 pieces of snake breast by hand. Then cut 24 pieces of 3 cm long snake pieces, add a little big oil, cooking wine, onion, ginger and soup, and steam in a steamer for about 15 minutes.

(3) Boil the crab roe with boiling water.

(4) pat raw powder on the steamed snake breast, and brew each piece with about 15g of shrimp glue.

(5) Heat a frying spoon on medium heat, pour in a proper amount of big oil, and then take it out.

(6) Take a spoon to cook the cooking wine, add the soup, and thicken it with crab meat, salt and water chestnut powder. Then pour in egg white and crab roe. Wrap the tail oil and stir fry a few times. The sesame oil is dripped on the surface of the snake breast.