The flavor snacks of the Shes are also a traditional snack. Originated from folk, it has rich varieties and unique flavors. Every year after the festival, it is the season when the Chaoshan region is rich in taro. At this time, on the food stalls next to the streets and alleys of Chaoshan Province, there will definitely be taro pills shaped like children's fists and the aroma of the people.
The preparation method of taro balls is to take starch-rich taro (taro contains more starch, people call it "pine"), peel and wash, planed with silk into silk and set aside; the Chaozhou sweet potato flour and japonica rice flour, stirred evenly according to the ratio of 2 to 1, add the planed taro shreds, and then pour in the following ingredients: wet shiitake mushrooms cut into cubes, shrimp into mushrooms, blanched pork white meat cut into cubes, fried fragrant peeled peanut kernels, mixed in fine salt (or fish sauce), monosodium glutamate, pepper, add the right amount of water, knead evenly, knead by hand into small particles about 5 cm in diameter, Steam in a steamer basket for about 10 minutes. Whether the taro balls are delicious or not, whether the taro as the main ingredient is rich in starch and the quality is very important.
Taro balls can also be fried, taro shavings with shiitake mushrooms, dried shrimp, blanched pork white meat, fried fragrant peeled peanut kernels and other kneaded small grains, fried into the pot, taro balls in the oil tumbling, taro gradually become crispy and crispy, until the whole piece of taro floating in the glaze can be potted, put on the plate with blotting paper to absorb too much oil, after cooling can be enjoyed!
Purple taro shredded with shiitake mushroom shrimp and pork shreds, crispy and crispy, smelling, strong taro aroma, into the heart, let people salivate, bite a bite, the taro ball aroma is really evocative. Or cook taro and peel, mix sweet potato flour into a puree for the skin, take lean meat shreds, ginger, green onion rice as the filling, cook and vinegar to serve. One of the traditional dishes.
Cooking is a famous dish with unique characteristics of Guangdong region, which has a history of decades. It resembles a flowering pomegranate, and the main ingredient is chicken, which is steamed to form its name. Traditionally, chicken skin or breast is used to make skin, and innovators must use fried eggs. Although this change is more convenient to do, it also has characteristics. But it is much inferior to the traditional Chaoshan flavor. The improved "pomegranate chicken" is also a Taiwanese dish that has existed since ancient times.
Production materials
Ingredients: 1 chicken breast, 6 shiitake mushrooms, 2 hot pot shoots, 1/2 carrot, 1 celery, 3 eggs
Ingredients: 5 spring onions, 1 teaspoon starch
Seasoning: 1 tbsp sesame oil, 1/2 tsp salt, 1/2 tsp sugar, ground black pepper to taste
Preparation method
1. Chop and mix the carrots, celery, shiitake mushrooms, bamboo shoots and chicken;
2. Add a little ground black pepper;
3. Add the appropriate amount of sugar and salt;
4. Add 1/2 tbsp sesame oil;
5. Use chopsticks to stir in one direction until it is strong, and set aside as a filling;
6. Whisk the eggs evenly, add a little starch, and sift twice;
7. Pour a little egg mixture into a frying pan, shake well and fry over low heat to form a thin egg skin;
8. Cut 4 slices of egg skin, take one slice and wrap it in the right amount of filling, tie the mouth with blanched soft green onion leaves, drain the dish, steam for about 10 minutes, add starch and water and remaining sesame oil to heat and mix into a sauce, drizzle on the pomegranate chicken.
It is a traditional Han chinese dish in Guangdong and belongs to the Cantonese cuisine family. This dish is extremely delicious, beautiful shape, one is bright red, one is fine blue, relatively paired, so the name "Mandarin duck cream crab", for the table delicacies.
Ingredients: 1 cream, 1 crab each, 200 grams of shrimp meat, 2 eggs, 100 grams of lean meat, 10 grams of wet shiitake mushrooms, 75 grams of white meat, 50 grams of cooked lard.
Ingredients: ginger, green onion, pepper, green beans, Sichuan pepper, salt, monosodium glutamate.
method:
1, peel off the crab to wash the gills, cut off the big feet, cut the crab body into 8 pieces (even the small feet), cut off the edges of the crab shell, and hold the crab yellow in a bowl. Peel the green beans and crush them into a puree.
2, the white meat, shiitake mushrooms chopped, lean meat chopped into minced meat, shrimp minced into shrimp puree, put into a bowl together, add MONOSG, pepper, salt, egg white mixed into two halves, half mixed with egg yolk, crab yolk; half mixed with green bean puree. 16 pieces of crab meat, 8 pieces of egg yolk and crab yolk on top, 8 pieces of green bean puree, respectively, put on the dinner plate, cloth crab feet, built into a pair of crab shapes, two crab shells, 1 set with egg yolk, crab yolk, 1 set with green bean puree, placed on the two plates. Put the ginger, green onion and Sichuan pepper on the crab noodles, steam in the steamer basket on high heat for 15 minutes, remove the ginger, green onion and Sichuan pepper and drizzle with lard. Serve with ginger rice, balsamic vinegar and evenly divided into 2 plates.