Introduction to Chaoshan Culinary Specialties Introduction to Chaoshan Culinary Specialties

1, Chaoshan glutinous rice pig intestine. Wash the pig intestine with salt inside and outside, take the thick walled pig intestine is better. Glutinous rice soaked in water for three hours and then steamed, mushrooms soaked, thinly sliced pork, meat, peanuts, shrimp and other accessories were fried flavor, seasoning, and glutinous rice mixed together into the pig intestines, in order to prevent the overflow of glutinous rice and other auxiliary materials, to use toothpicks to seal. Put the pork intestines into a pot of water to cook, and so on after cooking can be fished up to dry off the water. Fish up diagonal slices on a plate, and finally prepare a small dish of sweet soy sauce as a dipping sauce, pork intestines up glutinous rice dipped in sweet soy sauce, delicious in the very best.

2, Chaoshan bamboo shoot kuey teow. Bamboo shoot kuey teow skin method is to grind round-grained rice into batter, put cooking cage cooking, then add boiling water and kneaded until soft, pushed into a round bar shape, pinched into a small piece of a small piece, with a noodle stick pushed into a round skin. When making the skin, a little oil can be added to make the skin softer. The filling of bamboo shoot kuey teow consists of finely chopped bamboo shoots, pork, mushrooms and shrimp, then seasoned with salt, monosodium glutamate, pepper and garlic, and then placed in the center of the kuey teow skin and wrapped up. A delicacy enjoyed by the folk!

3. Cake roasted sweet potato taro. Take the red meat sweet sweet potato produced in Chaoshan, wash and peel the skin and cut into pieces, put into the white syrup in a small and medium fire to cook. There are also people will be cleaned and cut into pieces of red sweet potatoes first marinated in sugar, and then fried and put into the white syrup in the Chinese fire cooking, so that the purpose of doing so, is to make the sweet potato taste more tough.

4, Chaoshan licorice fruit. Chaoshan has a lot of pickled fruits, the most common is to use licorice juice to pickle. Ordinary fruit with licorice water to conjure up a variety of new flavors, not only sweet and sour, and eat to help digestion, thirst and refreshment.

5, Chaoshan rice-free kuey teow. The skin of the rice cake is made of sweet potato flour. The filling of the rice-free kuey teow is mostly made of vegetables and grains. Salty is potato, taro or bamboo shoots cut into small particles, with tea or curry and salt, monosodium glutamate a small amount of fried. Or soybeans cooked, add salt, pepper a small amount of fine grinding. Sweet filling can be used taro paste or bean paste. Chaoshan folk to mung bean filling as the main hit, on the pan fried and dipped in chili sauce!