The staple food in the north is pasta, the staple food in the south is rice, and the staple food in my hometown is "pot". All kinds of foods with the word "country" in their names have become delicious on the table and the protagonist of every meal. I can even take the food with the word "China" as the staple food, and I won't repeat it for a week, and I'm not tired at all.

1，kway teow

Speaking of kway teow, some people say it looks like rice noodles, cold rice noodles or something. Generally, I just laugh it off, and serious people will write articles to introduce the difference between them. I don't think it's useful to say more. It's better to taste it yourself and know the difference and mystery at once. The most obvious difference is the difference in taste. I believe everyone can say it.

There are three ways to make my favorite kway teow. The material is simple and the production is simple.

Cooking. Ingredients: lettuce, celery, local handmade pork balls, pork cakes, or authentic Chaoshan beef balls. The soup base is meatball soup given by the owner of meatball shop. Cooking at home is a good meal.

Dry fried. Ingredients: celery, garlic leaves cut into small pieces, minced meat, stir-fried ingredients, add kway teow to stir-fry, and serve, which is another delicious meal.

Wet frying. Ingredients: kale and beef. Stir-fry the kale and beef until half-cooked, then stir-fry them with the kway teow until they thicken. It is best to add authentic Chaoshan sand tea sauce and thick oil red sauce, which is delicious.

2. Baby

This is basically the same as the kway teow, but the shape is different. It's flaky. The main way is cooking. Although it's the same thing as kway teow, it's just that some people prefer it.

For me, I like kway teow and steamed bread. The only difference is that steamed bread will be rolled up and chewed thicker.

When I was in Xiamen, I ate an Alan kway teow once. Her kway teow was flaky, just like jiaozi's.

3. Jianmi Pills

Well, this ingredient doesn't have the word "pot", but it belongs to the same clan as the above two, and it can also be said to be another shape of kway teow, but the proportion of some materials in it should be different, such as the proportion of rice flour and glutinous rice flour.

All the methods of kway teow can be copied to rice balls. If you want to ask me whether I should order dumplings or kway teow when I go to the store, it's hard for me to answer. If I have to answer, it is: I want both.

4. Cake Cake

Now it's embarrassing again. If you say that the cake is a rice ball, will someone start to vomit: won't the whole article introduce variations of the same thing? ..... Ha ha ha, really have this suspicion.

what can I say? I really don't want to waste time. These are really delicious staple foods! I think it's amazing that people in the past could make so many patterns with similar things. They worship our ancestors.

If jiaozi only appears in cooking occasions, then cakes only appear in frying occasions.

The methods are dry frying and wet frying, and then the ingredients can be all except those just added with kway teow, and there are very good leeks! Finally, drizzle with delicious shrimp and radish sauce, perfect ~

Step 5 ferment peaches

It is round and white, shaped like a bigger plate, and its own taste should be rice and a little salty, as well as peanuts on it. The only way I know to ferment peaches is to fry them and pour them with thick sweet soy sauce. If it is fragrant, it really depends on the blessing of this sweet soy sauce.

Sweet soy sauce is boiled with soy sauce, brown sugar and water at home, and then boiled into a thick paste. The proportion of soy sauce, brown sugar and water is very important, but because I always follow the fate, I have no experience in this field, which is really shameful.

6. Hearts

This can be said to be a special dish of "Bye-bye" in Chaoshan area, which is often used to worship various gods. It is hard to say that it is shaped like a heart. The abstract peach will be shown in the picture below, so let's talk about the taste.

There are different fillings in my heart, such as leek stuffing, glutinous rice stuffing, taro stuffing and Chinese cabbage stuffing. Leek is full of leeks, but there are peanuts, mushrooms and celery in glutinous rice, and peanuts in taro. Although they all look similar, you will find that the skins of leek stuffing and cabbage stuffing will be thinner, and the skins of glutinous rice stuffing and taro stuffing will be thicker.

When I was a child, I didn't know why I liked to eat things with thin skin. Later, I found that the stuffing in glutinous rice and taro is really delicious, so I like it now.

Steaming and frying are common means. If I have to say it, it must be better fried.

7. Vegetable pot

Compared with heart, vegetable is my favorite, and its skin is thinner. Of course, I prefer to eat casserole, not only because of its thinner skin, but also because of its richer varieties.

In addition to peach heart stuffing, there are bamboo shoots stuffing (bamboo shoots), pumpkin stuffing, vegetable head (white radish) and so on. My favorite is leek, cabbage and bamboo shoots, a must!

Because the skin of Chinese cabbage is thin, it tastes more crisp and fragrant after frying, and the price is cheaper than red hearts.

8. water chestnut

Supposedly, it should belong to the same category of heart and dish, but it doesn't want to disappear, so it has a different self.

Water-filled, water-filled, water-filled, water-filled, water-filled, water-filled, water-filled, water-filled and water-filled

In fact, according to the appearance, it should be called crystal, right But forget it, the Chaoshan dialect of "Beijing" is not easy to pronounce. Save it if you can. Just eat it with your mouth.

Water chestnut skin is transparent and chewy, similar to crystal shrimp dumpling skin, and tastes soft and waxy.

There are also many fillings in water chestnut. It has all the fillings in the chestnut, as well as other fillings in the chestnut. For example, there are green watercress fillings, such as green watercress, mushrooms, carrots, shrimp skin, celery and so on. Which ones are really not very fragrant; Different from vegetable pots and Guo Hongtao, it has sweet fillings-taro stuffing and purple potato stuffing, not to mention, it still suits your appetite!

However, water chestnut has a disadvantage, that is, it may be because its skin tastes slippery, so it is easy to get bored quickly.

There are many hard shells in Chaoshan. As mentioned earlier, there are also crispy rice used in the New Year, such as the common crispy rice rolls, mouse-shell crispy rice, table tennis crispy rice, rice cake crispy rice, etc., and these various crispy rice are just a small corner of Chaoshan cuisine, as you can imagine.

At this time, I am writing articles and looking at pictures in different places. Oh, I'm hungry ~