There is a period of time I don't quite understand the small partners "do not eat bitter" heart, until there is a time to eat outside to the very green bitter gourd, directly cold on the table, eat to the mouth of that a burst of acidic,abercrombie. I don't like to eat bitter.
But in my impression of the Chaoshan foodie, bitter melon can be "sweet and fresh, not bitter", the Chaoshan mother in the summer is very like to make bitter melon soup, every time I can drink two big bowls, the mouth is sweet, and the sweet taste. In the end, the Chaoshan people have what kind of gastronomic tricks, can be tamed bitter melon?
The Chaoshan people eat fruits with salt, pineapple with soy sauce and guava with sour plum juice. This is the ultimate pursuit of the "fresh sweet" taste of the Chaoshan people, the language of the "contrast" technique is used here to the fullest extent (in the future, do not say that the Chaoshan people do not love to learn Oh O (∩_∩) O haha ~), through the salty hanging out of the fresh sweet, that is the real sweet!
This is the first time I've tried it.
Doing bitter melon soup is also the same, the Chaoshan people have their own trick, almost no other seasonings, only with a local flavor called "winter vegetables" pickled pickles, you can make bitter melon soup "sweet and not bitter", but also can hang out the fresh flavor of other ingredients, so that the soup is sweet and fresh. The soup is sweet and fresh.
Dongcai is a kind of pickled cabbage or cabbage dried in the sun with salt and garlic in the winter, which has a strong garlic flavor and is sweet, salty and fragrant, and it is mainly used as a seasoning, which is often used in casserole porridge and soups by Chaoshanese people. (This seasoning can only be bought in the small Chaoshan seasoning store, the big supermarket is not really, but you can go on the almighty Taobao).