People in Chaoshan area have the habit of drinking porridge all year round, so it is naturally inseparable from all kinds of preserved vegetables, parsley and other miscellaneous salty foods, and in Chaoshan area, which loves food, it is even more inseparable from the braised taste. In the early morning, the family sat around the small dining table, with a bowl of rice congee, several dishes of miscellaneous salty, and the pot-stewed taste made last night, the family could enjoy a simple and delicious breakfast happily.
My parents are authentic Chaoshan families. They like to drink porridge, taste salty, and stew more. Pot-stewed food is a unique way of eating in Chaoshan area, which has been handed down from generation to generation. It is popular at home and abroad because of its unique flavor, pleasing color and simple preparation.
My parents grew up in Chaoshan area, which is rich in snacks and seafood. They like to stir up all kinds of delicious food at home, such as horseshoe rolls and hearts ... Not to mention all kinds of snacks. The flavor of Chaoshan is well-deserved, with unique taste and drop-dead gorgeous, which can be called full of color, flavor and flavor. And pot-stewed food, as one of the foods that parents are good at, is also one of my favorite foods.
I remember that when I was a child, every household in the village had experts who could cook braised dishes. They passed on the gourmet culture with the experience handed down from generation to generation. In the morning, when I am still immersed in my sleep and dreaming a beautiful dream, I can always smell the fresh fragrance from the cooking of the neighbor's house.
Every time we worship our ancestors and gods, every family picks up their own cooking skills and starts making food for offering sacrifices and burning incense. People in the village like things that are prosperous and festive, so most of the foods offered to the gods are wedding candy in red packages, soft and glutinous sweet cakes, crispy and delicious horseshoe rolls, and of course, the most essential thing is lo mei.
My father was born and raised in chaozhou people. When he grew up, he left his hometown to do business and work in a different place, and he took root and became a family in a different place. From time to time, he always thought of everything in his hometown and missed the local flavor food. When I am hungry in the middle of the night and can't find my favorite snacks, my father always likes to talk to us about the delicious food in my hometown to comfort a heart that misses my hometown.
My aunt, who is far away from home, has a good cooking skill, and the lo-mei she cooked is very famous outside the village. The excellent quality has attracted many villagers to buy it. Understanding aunt knows that her father especially likes to eat authentic Chaoshan braised pork, so she asks people to transport all kinds of braised pork from Chaozhou from time to time, which satisfies her father's dream.
people say that Chaoshan people not only love to eat, but also know how to eat, and they are not only particular about their practices, but also about how to eat. Generally, when making braised pork, the marinated meat is picked up from the marinade water, cooled and placed. When eating, the marinade with incomparable fragrance is sprinkled on it, which not only adds moisture to the braised pork, but also increases the freshness and fragrance of the food. At this time, you can start eating when you can't wait to eat.
And my father's eating method is very particular. When eating pot-stewed food, he must have the habit of dipping vinegar and garlic. Vinegar can reduce the fishy smell. In the eyes of Chaoshan people, garlic is called "poor monosodium glutamate", which can increase the flavor of food. Pieces of braised pork dipped in garlic vinegar add another flavor to the mellow braised pork. Of course, eating is similar, but each has its own advantages.
My sister and I prefer braised eggs, which are not elegant, but are the favorite food of ordinary people. Braised eggs are cooked eggs made from various seasonings or gravy. They are delicate and smooth in appearance, salty and palatable, chewy and mellow in flavor. In addition, they are inexpensive and affordable for ordinary people.
There is a habit of drinking rice congee at home. rice congee is the best choice for Chaoshan people with preserved vegetables and pickles brought from hometown, while rice congee is also a good choice with a few fragrant and tender marinated eggs. Braised eggs are not only suitable for drinking rice congee's snacks, but also can be used as a snack for young and old Xian Yi.
the method of making marinated eggs is very simple and the cost is not high. It only needs prepared brine and eggs. First of all, the egg needs to be shelled, cooked with water, and immediately soaked in cold water after the egg is cooked. At this time, the egg shell is easy to peel off.
Pots for preparing marinated eggs at home are also very particular, and casseroles are generally used. Casseroles can keep the healthy ingredients in the ingredients and make the food delicious.
Soon, when the lid of the casserole was opened, a burst of fragrant egg fragrance came to the nose, and the stewed egg changed from the initial white to the hanging color of the egg, which brought about a qualitative change in taste. Cut the marinated egg horizontally from the middle with a knife, and it can be seen that the egg is hanging, white and beige from the outside to the inside.
The more you cook the marinade, the more delicious it becomes. People in Chaoshan like to eat mixed salty food in rice congee. In order to pursue the delicious taste and adapt to the taste of rice congee, the marinade marinated by mother will be cooked many times, and pork and tofu will be added to the marinade to enhance the flavor of the marinade. After repeated cooking with low fire, the taste of marinade has penetrated into the inside of eggs, meat and tofu. The salty taste of marinated eggs is more uniform and delicate, pork becomes fragrant and chewy, and tofu is more delicious and mellow.
If you only eat braised goose, braised eggs, braised pork and braised tofu, it means that you don't know enough about Chaoshan braised pork. Chaoshan people who love to eat and can eat not only love delicate and fragrant food, but also like to eat chewy food very much. Daily braised chicken feet, stewed duck legs and stewed duck feet are deeply loved by Chaoshan people, and the production method is similar to that of stewed eggs.
Northerners especially love spicy crystal chicken feet in winter. As a cold dish, crystal chicken feet are simple to make, have high nutritional value and have the effect of keeping out the cold when eaten in winter. Southerners, on the other hand, have a light diet, and it is easy to get angry in hot and humid areas, so it is not suitable to eat too much spicy food. Braised chicken feet are undoubtedly the best choice for home-cooked dishes.
after boiling chicken feet, fish them out, put them in cold water, chop off their nails, then put them in prepared brine, cook them for 2-3 minutes with low fire, and stew them for about 1 minutes with the remaining temperature. It should be noted that chicken feet are easy to cook, and the cooking time should not be too long. Otherwise, if they are cooked too badly, they will lose their crispness and their chewiness will be insufficient. The chicken feet in the brine should be fished up after a certain period of time, because the chicken feet still have colloid, and the marinade will be too sticky if it is left for too long.
I remember that I was always anxious to eat freshly baked chicken feet, and my mother always scolded me for not eating too much. The next day, my mother was willing to share the hidden chicken feet with us children. It turned out that my mother put the marinated chicken feet in the refrigerator. After a night, the chicken feet were more crispy and tasted more delicious than those just baked. Only when we were greedy did we realize that this was the meaning of "impatient can't eat hot tofu".
The cooking method of halogen has a long history. As early as the Northern Wei Dynasty's agricultural food classic "Elements of Qi Min", this cooking method was recorded in the Song Dynasty's food code. The lo-fi flavor in Chaoshan area has also been continuously developed from generation to generation, which is why people later praised the lo-fi flavor in Chaoshan: the lo-fi flavor in Chaoshan is the best in the world.
Some time ago, when I returned home during my spare time on weekends, my parents marinated all kinds of marinades early and waited for their children to return. Home can be very simple, a bowl of rice congee, a few dishes of miscellaneous salty, a pot of pot-stewed flavor, which is the taste of home.