Chaoshan cuisine is an integral part of Guangdong Cantonese cuisine. What is the practice of Chaoshan snack? Below I will share with you the practice of Chaoshan small cooking spectrum.

the method of Chaoshan snack menu: the method of Chaoshan snack menu: sauerkraut minced egg cake

material

1 packet of Chaozhou pickles, 1 small piece of carrots, 2 long beans, 1 small piece of brisket and 2 duck eggs

method

1. Dice pickles, carrots and beans.

2. The pork belly has been oiled, and it happened that it was used for cooking at noon, so I got more by the way. The belly is also diced.

3. Mix all the ingredients together, then beat the duck eggs and mix well (I fried diced pickles, diced carrots and diced beans first).

4. fry the oil in the pan until it is slightly golden.

the method of Chaoshan stir-fry recipe: soak mustard in meatballs

Material

5 grams of winter mustard, Chaozhou meatballs, salt, chicken essence, oil, sesame oil, ginger and garlic

Method

1. Pick mustard, wash it, dry it in water, cook it with hot water and ginger slices until soft, and soak it in cold water to dry it for later use (mustard is cold and cool. Ten? The word is reserved for ginger and garlic.

3. Stir-fry ginger and garlic in an oil pan. Add mustard, stir-fry for a while, then add appropriate amount of water (or broth) to boil, then add meatballs and cover the pot, and simmer with medium and slow fire until the meatballs boil and burst.

4. Add appropriate amount of salt chicken essence to taste, sprinkle appropriate amount of sesame oil before serving and stir for several times.

the method of Chaoshan stir-fry menu: the method of Chaoshan stir-fry menu is: seared oyster

material

oyster, sweet potato powder, duck egg, onion, coriander, fish sauce and pepper

method

1. Dice the onion, wash the oyster with oil and cut the coriander into sections

2. The water content of sweet potato powder is 1: 4. Sprinkle coriander and pepper, and dip in fish sauce when eating

Chaoshan stir-fry recipe: Chaoshan oyster is baked

Material

Material: oysters, shrimp, towel gourd (water melon), potato powder, onion, coriander, eggs, water, seasoning: salt, chicken powder

Practice

Wash the oysters. Peel the loofah and plan it into silk; Shelling shrimp (if there is sand sausage, remove it); Dice the onion, cut the parsley into small pieces

of potato powder (4 tablespoons) and add water (4 tablespoons), then add loofah, shrimp, oysters (according to personal needs) and eggs (one and a half) respectively, and stir until it becomes sticky. Finally, add a little salt and chicken powder

to a hot pan, pour in a little oil, and spoon into the pan after the oil is hot. At the same time, it should be spread as evenly as possible to avoid local thickness.)

Fry the pancake in medium heat until the edge of the pancake becomes tough, turn it over, and then continue to fry the pancake from the original tough shape to a little Microsoft. Turn it over again to check the cooked degree, and then take off the pot.

tip

if salt is added in practice 2, it is best to use it within 1 minutes.

in practice 2, you can stir the oysters slightly to make their unique oyster flavor penetrate into the potato powder water. The fried brand will taste very special.

Potato flour is very important. I once bought bad potato flour, but the toughness was much worse and it was a little soft. Good potato flour should be elastic when fried. Adding eggs can also help slightly increase toughness.