My favorite Chaoshan snack

Friend, have you ever been to Chaoshan area? Have you ever tasted Chaoshan snacks? Speaking of Chaoshan snacks, it is varied and endless; It has not only many styles, but also its own characteristics. Take Chaoshan Oyster Baked, for example, it's my favorite Chaoshan snack!

Oyster, a special aquatic product in Chaoshan, is delicious and nutritious, and is known as & ldqu; Milk in the sea&; rdqu; . The most attractive food is the oyster baked in Shantou. Oyster baking is made by frying fresh oyster granules with duck egg potato powder in a pan. Eat and drink while frying, don't have a flavor. The main condiments for oyster roasting are onion, monosodium glutamate, fish sauce and fresh duck eggs. When tasting oyster roasting, clean and chopped green and green coriander should be put on, and the sauce dish is sand tea and fish sauce. When eating oysters, you can not only taste the crispy and delicious taste of oysters, but also enjoy the mellow and plump oysters and the attractive appearance of golden yellow duck eggs.

I remember that once my father took me to eat oyster-baked. There were many people there. I saw the chef skillfully beating eggs, pouring oil into the pan, boiling the oil in the pan with a big fire, then pouring a proper amount of fresh oysters mixed with raw powder into the oil pan, and then gently pouring the beaten eggs on it. Soon, the raw powder became a cake-like block, and the color gradually changed from light to dark. At this time, the chef scooped up a large piece of oyster and turned it upside down. The oil bubble was still beating happily, only the turned side was golden yellow. The chef flips it from time to time. After a while, he cuts a large piece of oyster into several pieces, fries it a few times, sprinkles a layer of green coriander, and the delicious oyster is cooked. I tasted a piece of oyster sauce with great interest. Its taste is really delicious and crisp, crisp but not hard, crisp but not soft. To eat authentic oyster sauce, of course, a dish of fresh fish sauce is indispensable. The fried oyster is smooth and soft, the skin is crisp and refreshing, the inner layer is tender and soft, and it is wonderful to blend in with the slight egg fragrance without losing the taste of seafood! Coupled with the unique salty taste of fish sauce, I don't know how to describe its fragrance!

Baked oyster is just one of many Chaoshan snacks, and there are hand-made beef balls, Dahao fish balls and crystal balls &; hllip; & hllip; More than I can count. Chaoshan's food culture is rich and colorful. If you go to Chaoshan, besides enjoying the scenery, you must try our special snacks, which is called trip worthwhile!

4 words Chaoshan famous snacks

My favorite Chaoshan snacks

Friend, have you ever been to Chaoshan area? Have you ever tasted Chaoshan snacks? Speaking of Chaoshan snacks, it is varied and endless; It has not only many styles, but also its own characteristics. Take Chaoshan Oyster Baked, for example, it's my favorite Chaoshan snack!

Oyster, a special aquatic product in Chaoshan, is delicious and nutritious, and is known as & ldqu; Milk in the sea&; rdqu; . The most attractive food is the oyster baked in Shantou. Oyster baking is made by frying fresh oyster granules with duck egg potato powder in a pan. Eat and drink while frying, don't have a flavor. The main condiments for oyster roasting are onion, monosodium glutamate, fish sauce and fresh duck eggs. When tasting oyster roasting, clean and chopped green and green coriander should be put on, and the sauce dish is sand tea and fish sauce. When eating oysters, you can not only taste the crispy and delicious taste of oysters, but also enjoy the mellow and plump oysters and the attractive appearance of golden yellow duck eggs.

I remember that once my father took me to eat oyster-baked. There were many people there. I saw the chef skillfully beating eggs, pouring oil into the pan, boiling the oil in the pan with a big fire, then pouring a proper amount of fresh oysters mixed with raw powder into the oil pan, and then gently pouring the beaten eggs on it. Soon, the raw powder became a cake-like block, and the color gradually changed from light to dark. At this time, the chef scooped up a large piece of oyster and turned it upside down. The oil bubble was still beating happily, only the turned side was golden yellow. The chef flips it from time to time. After a while, he cuts a large piece of oyster into several pieces, fries it a few times, sprinkles a layer of green coriander, and the delicious oyster is cooked. I tasted a piece of oyster sauce with great interest. Its taste is really delicious and crisp, crisp but not hard, crisp but not soft. To eat authentic oyster sauce, of course, a dish of fresh fish sauce is indispensable. The fried oyster is smooth and soft, the skin is crisp and refreshing, the inner layer is tender and soft, and it is wonderful to blend in with the slight egg fragrance without losing the taste of seafood! Coupled with the unique salty taste of fish sauce, I don't know how to describe its fragrance!

Baked oyster is just one of many Chaoshan snacks, and there are hand-made beef balls, Dahao fish balls and crystal balls &; hllip; & hllip; More than I can count. Chaoshan's food culture is rich and colorful. If you go to Chaoshan, besides enjoying the scenery, you must try our special snacks, which is called trip worthwhile!

anything else?

I love chaoshan beef meatball

The beef balls in Chaoshan area are famous snacks in China. If people who come to Shantou don't taste a bowl of beef balls, it's like going to Quanjude in Beijing and not eating Goubuli buns in Tianjin, just like going to Baoshan empty-handed.

chaoshan beef meatball has a long history, which can be subdivided into beef balls and beef tendon balls, both of which are round and brown when cooked. Beef balls are tender and smooth in taste. Beef balls are chewy by adding some tender tendons to beef. At present, there are two chefs sitting in front of some shops, each holding two thick iron bars and pounding the beef paste that will make beef balls, as if to solemnly declare that the beef balls in our shop are genuine. It is really a wonderful living advertisement. The standard way to eat beef balls is beef ball kway teow soup. There are several beef balls floating in a big bowl of fragrant beef soup, plus a handful of white and smooth kway teow and a few crispy coriander from Julia. The beef is rich in flavor, which is really delicious. Eating beef balls or dipping in local specialty sand tea sauce is the most authentic.

Chaoshan snacks, represented by beef balls, are an important component of Chaozhou cuisine. In recent years, in Chaoshan densely populated areas such as Guangzhou-Shenzhen Pearl River Delta, chaoshan beef meatball hot pot and beef ball soup noodle shops have spread all over the streets. As a kind of ready-to-eat food, snacks such as beef balls are available, so how to make food is convenient to operate? The most intuitive thing is the numerous special seasonings in Chaoshan. After constant debugging and trial, chaoshan beef meatball cuisine with a century-old flavor has begun to take shape. Now, whenever Mom and Dad have time, they take me to eat a bowl of beef ball soup. It's delicious! I love chaoshan beef meatball!

Chaoshan snacks-rice rolls

Shantou is a hometown of delicious food. Besides the famous Chaozhou cuisine at home and abroad, there are many Chaoshan snacks, such as Laoma Palace Zongqiu, Wumiguo, beef balls and so on. Today, I want to introduce rice rolls, a Chaoshan snack.

Speaking of rice rolls, we should first introduce the tools for steaming rice rolls. The stove for steaming rice rolls is like a small tin building. It has five floors and can steam five rice rolls at the same time. There is a handle on each floor. To make a rice rolls, first brush the oil on the iron plate with a brush, so that the rice slurry will not stick to the iron plate. After steaming the oiled iron plate, pour the rice paste, shake it left and right, so that the rice paste is evenly covered on the iron plate, and then steam it in the stove until the rice paste solidifies into a vermicelli. Then pour the meat, eggs, lettuce, fresh shrimp and bean sprouts on the vermicelli and steam them together until cooked. Finally, add marinated soup and dried radish to make a delicious rice rolls.

take a bite. it smells good! The thin vermicelli is wrapped in stuffing, which tastes soft and fragrant. It's really refreshing! Friends from other places have the opportunity to come and have a taste, which will definitely make you full of praise! Characteristics of Chaoshan Snacks Composition 1 words

Chaoshan Snacks

My hometown is in Chaoshan, where there are rich specialties. Among these specialties, the snacks inside are the richest. Snacks include beef balls, bamboo shoots, steamed goose and so on

My favorite is beef balls, but it's not that simple to make them! To make beef balls, you must first put some beef on the board, and hit two iron bars weighing about three or four pounds on the beef pieces. After about an hour of beating, the beef turned into meat paste. To make meatballs, put the meat paste in a bucket and stir it a few times. Squeeze the meat paste out of your hand and a round meatball will come out. Soak them in hot water for more than ten minutes, and the beef balls are finished.

There are many ways to eat beef balls. They can be made into beef juice, soup or snacks. Beef balls taste great! As long as you gently bite, you will feel crispy and delicious. Beef balls also contain protein!

I love my hometown, and I love many snacks in Chaoshan! My favorite Chaoshan snacks and compositions! ! ! ! !

Friend, have you ever been to Chaoshan area? Have you ever tasted Chaoshan snacks? Speaking of Chaoshan snacks, it is varied and endless; It not only has many styles, but also has its own characteristics. Take Chaoshan Oyster Baked as an example. It is my favorite Chaoshan snack. Oyster, a special aquatic product in Chaoshan, is delicious and nutritious, and is known as "milk in the sea". Clever Chaoshan people invented a way to bake oysters with raw flour, which is called oyster baking.

Look, the chef skillfully beats the eggs, pours oil into the pan, burns the oil in the pan to a boiling heat with a big fire, then pours a proper amount of fresh oysters mixed with raw flour into the oil pan, and then gently pours the beaten eggs on it. Soon, the raw flour becomes a cake-like block, and the color gradually changes from light to dark. At this time, the chef scooped up a large piece of oyster, turned it upside down, and the oil bubble was still beating happily, only the turned side was golden yellow. The chef turns it over from time to time. After a while, he will tear the large piece of oyster sauce into several pieces, fry it a few times, sprinkle a layer of green coriander, and the delicious oyster sauce will be ready.

It takes a lot of effort to cook this oyster. The fire should be strong enough, the oil should be enough, and the time should be well controlled. Otherwise, how can it be delicious and attract thousands of people in Qian Qian to covet it?

to eat authentic oyster sauce, you need a dish of fish sauce. The fried oyster is smooth and soft, the skin is crisp and refreshing, the inner layer is tender and soft, and it is wonderful to blend in with the slight egg fragrance without losing the taste of seafood! Coupled with the unique salty taste of fish sauce, I don't know how to describe its fragrance!

Baked oyster is just one of many Chaoshan snacks, and there are hand-made beef balls, Dahao fish balls and waterscape balls ... I can't count them. Chaoshan's food culture is rich and colorful. If you come to Chaoshan, besides enjoying the scenery, you must try our special snacks here. That's trip worthwhile.

Supplement: My hometown is Chaoshan, where there are rich specialties, among which snacks are the most abundant. Snacks include beef balls, bamboo shoots, bitter sauce, braised goose and so on&; hllip;

I like beef balls best, but it's not that simple to make them! To make beef balls, you must first put some beef on the board, and hit two iron bars weighing about three or four pounds on the beef pieces. After about an hour of beating, the beef turned into meat paste. To make meatballs, put the meat paste in a bucket and stir it a few times. Squeeze the meat paste out of your hand and a round meatball will come out. Soak them in hot water for more than ten minutes, and the beef balls are finished.

There are many ways to eat beef balls. They can be made into beef juice, soup or snacks. Beef balls taste great! As long as you gently bite, you will feel crispy and delicious. Beef balls also contain protein!

I love my hometown, and I love many snacks in Chaoshan! Chaoshan Snacks rice rolls Composition 5 words

Shantou is a hometown of delicious food. In addition to the well-known Chaozhou cuisine at home and abroad, there are many Chaoshan snacks, such as Laoma Palace Zongqiu, Wumiguo, beef balls and so on. Today, I want to introduce rice rolls, a Chaoshan snack.

Speaking of rice rolls, we should first introduce the tools for steaming rice rolls. The stove for steaming rice rolls is like a small tin building. It has five floors and can steam five rice rolls at the same time. There is a handle on each floor. To make rice rolls, first brush the oil on the iron plate with a brush

, so that the rice slurry will not stick to the iron plate. Steam the oiled iron plate, then pour in the rice paste, shake it from side to side so that the rice paste is evenly covered on the iron plate, and then steam it in the stove until the rice paste is solidified into a vermicelli. Then pour the minced meat, eggs, lettuce, fresh shrimp and bean sprouts on the vermicelli and steam them together until cooked. Finally, add marinated soup and dried radish to make a delicious rice rolls. Take a bite, it smells good! The thin vermicelli is wrapped in stuffing, which tastes soft and fragrant. It's really refreshing! Friends from other places have the opportunity to come and have a taste, which will definitely make you full of praise! Chaoshan food culture

I. Characteristics of Chaoshan cuisine

The formation of food culture in various places is inseparable from the geographical and natural environment, humanistic customs and long-standing traditional history and culture on which local people depend. As a part of Chaoshan culture, the characteristics of Chaoshan cuisine also depend on these important factors. Chaoshan area is near the South China Sea, located in the plain, with fertile soil and mild climate. The traditional Chaoshan culture, which advocates "rites and music" and "benevolence and righteousness", advocates "loyalty and forgiveness" and the golden mean, has a profound and unique cultural heritage, so what are the characteristics of Chaoshan cuisine that is unique and now famous all over the world? To sum up, it can be summarized as five points: being good at cooking seafood, advocating lightness and original flavor, exquisite production, numerous snacks, and paying attention to diet and health care.

second, the relationship between the characteristics of Chaoshan cuisine and Chaoshan culture

(1) The surging sea faced by Chaoshan Plain is an inexhaustible source of rich seafood. Chaoshan area is rich in seafood. Under the control of the law of human existence of "relying on mountains to eat mountains and relying on the sea to eat the sea", Chaoshan has had the habit of eating seafood in a very ancient time. The custom that Chaoshan people like to eat seafood has gradually formed a feature of Chaoshan food culture in the long historical process. When Chaoshan cuisine is gradually formed and developed, this feature naturally becomes a prominent feature of Chaozhou cuisine. Chaoshan cuisine is good at cooking seafood, which is reflected in two aspects. The first is seafood dishes, which account for a large proportion in Chaozhou cuisine. The second aspect is that the cooking skills of Chaozhou cuisine in cooking seafood are diverse and fine. Chaozhou cuisine is good at cooking seafood, which can be said to be one of the important reasons why Chaozhou cuisine is popular with people. The reason for being good at cooking seafood is mainly the influence of the local custom of Chaoshan people "relying on mountains to eat mountains and relying on the sea to eat the sea".

(2) In Chaoshan traditional culture, peace, loyalty and forgiveness are advocated first, and honesty, righteousness, simplicity and elegance are advocated among friends, relatives and colleagues; For career and money, do not expect too much, be content and be happy, and stress indifference to your ambition. Therefore, the first feature of Chaoshan cuisine-advocating lightness and keeping the original flavor-is the result of the long-term edification of the golden mean, which is reflected by the characteristics of food.

(3) Chaoshan people are a hardworking and ingenious group. Since ancient times, Chaoshan area has been sparsely populated, so intensive cultivation techniques have gradually formed. The so-called "farming like embroidery" by Chaoshan farmers is a vivid portrayal of this farming technique. This also led to Chaoshan cuisine.