It seems that overnight, Chaoshan cuisine suddenly caught on fire. Restaurants with the word Chaoshan can be seen everywhere in the Imperial Capital, the Magic Capital and the whole country. Chaoshan beef hot pot, Chaoshan casserole porridge and Chaoshan snacks have spread all over the country, with a strong momentum comparable to Shaxian snacks of that year, but in that respect, Chaoshan cuisine is slightly higher than its predecessors.

on closer inspection, the sudden popularity of Chaoshan cuisine seems to be unexpected and reasonable. China people have long passed the age of eating seafood, and healthy and delicious is the general trend. You can see that light food and diet meals are in the ascendant in recent years.

Chaoshan cuisine has two distinct characteristics, one is to win with seafood, and the other is to have a light taste. Whether it is beef hot pot or casserole porridge, it is very light, and it pursues the delicious food itself, rather than relying on the blessing of a lot of spices. This happens to coincide with this trend, so Chaoshan cuisine has naturally become the "cow" standing on the tuyere.

Chaoshan beef hot pot

Beef hot pot can be described as the vanguard of Chaoshan cuisine conquering the whole country. From being unknown a few years ago, it has blossomed everywhere now, and its speed is amazing. Statistics show that in 216 alone, more than 4, beef hot pot restaurants were opened in * * * nationwide, "Guangdong and Shanghai each added more than 1,, and Beijing also had hundreds," Hangzhou has 11 restaurants within 2 kilometers ". Moreover, the speed of opening stores has not slowed down at all, and there are old beef hot pot restaurants, such as Shantou Jinji and Bahe Caspian beef shop, which queue up in front of the door every day, which shows their popularity.

The popularity of beef hotpot is largely due to its lightness. It is like a clear stream, which makes people who have eaten Chongqing hotpot and Sichuan hotpot shine at the moment. The beef hot pot soup base is light, but it is not weak, fresh, sweet and clear, and people can't help but taste it again. The secret of the umami flavor of the soup base is that it is boiled with beef bones, and added with salt and other seasonings to enhance freshness, which is simple and simple, but delicious.

after ordering the side dishes, a pot of soup was served, and a few beef balls floated on the steaming noodle soup. They were carefully put into the bowl and then carefully bitten open. I thought it would spill boiling gravy, but I didn't think it was solid. Different from Hong Kong-style peeing beef balls, beef balls are solid, with beef content above 9%, and they are beaten with a mallet for dozens of minutes until they are soft and rotten into paste. Beef balls are made of good leg meat, with smooth surface and small and even pores. When you put it in your mouth, it is crisp and firm.

As for beef, there are the most doorways. Chaoshan people divide a cow into dozens of parts, and the first-time experimenters are often confused. It is also beef, but the taste of different parts is different.

The most precious one is called Bo Ren, which is the slightly protruding part at the back of the cow's neck. The yield is small, the taste is good, and the demand is often in short supply. The fat on the neck is snowflake-shaped, red and white, like the common beef in advertisements. The hot pot restaurant with rare price and a little reputation often sells out as soon as it opens, and it depends on luck whether it can be eaten or not. Bo Ren only needs to rinse it for 8-1 seconds, and then it is caught in the mouth. The fat is slowly melted, fat but not greasy, full of meat flavor, and chewy, and slowly swallowed, full of satisfaction.

To eat authentic Chaoshan beef chafing dish, fresh beef, excellent knife work and heat are indispensable. Boil the beef bone soup base with strong fire, and start to rinse the meat with low heat. Don't be impatient when eating beef chafing dish. Take a colander and put the meat in the pot and blanch it in one go. Grasp the time of rinsing the meat according to different parts of the beef, and remember that the temperature should not be too high, which will make the beef lose its flavor.

Chaoshan casserole porridge

Different from the strength of beef hot pot, Chaoshan casserole porridge seems to be more reserved and restrained. Without the help of the media, it has expanded in various places in obscurity and unconsciously opened stores all over the country. Just like its own practice, it is slow work and fine work. After nearly an hour of cooking, it gets a pot of soft porridge made of cotton silk.

Regarding the benefits of drinking porridge, Zhang Lei, a Song Dynasty poet, wrote in "A Record of Porridge for the Old": "Eat a big bowl of porridge every morning, and you will make it if you are empty on an empty stomach and feel depressed. The tonic is not fine, but also very soft and greasy, which is compatible with the intestines and fu organs and is the best diet. Monk Miao Qi said that every monk in the mountain will have a porridge, which is very important. If he doesn't eat, he will feel dry and thirsty all day. Covering porridge can smooth the stomach and produce body fluid. "

"Chaoshan casserole porridge" has always been quite famous. As the name suggests, porridge is cooked in casserole and uncooked rice with naked fire. When the porridge is seven-ripe, it is cooked with raw materials and ingredients. Different from porridge in other areas, Chaoshan people advocate that rice should be well-defined and cooked with big fire, so that rice is not rotten and does not stick to the pot. Therefore, the quality of rice is very important. Generally, new rice produced in spring or early June should be selected, and "fat rice" with heavy gum is the best choice. Secondly, it is necessary to keep stirring and break up the rice grains, so that the cooked porridge can have clear particles and avoid sticking to the pot.

casserole porridge is cooked with strong fire. When the rice is cooked to 7% maturity, seafood and river fresh are added. Chaoshan is a seafood kingdom, and seafood is indispensable for casserole porridge. However, Chaoshan casserole porridge is not so particular. As long as you want to eat ingredients, the taste will not be bad, even if you let the store add them. Pork bones and vegetables are also common ingredients of casserole porridge, which can also play a role in refreshing. But the most classic porridge materials are seafood, such as raw fish porridge in casserole, shrimp porridge in casserole, crab porridge in casserole and so on.

Yuanyuan goes home for dinner.