Learn how to cook Chaozhou cuisine, the most authentic method of Chaozhou cuisine, Chaozhou cuisine.

Sticky powder 4 kg raw powder 1 kg

The amount of water in a bowl of water and a bowl of sticky powder is equivalent to a cabbage.

A handful of leeks and a taro.

300 grams of steamed glutinous rice and 200 grams of fried peanuts.

Peanut oil and garlic sprouts

4 dried mushrooms soaked in salt.

Peach hairpin printed with a small amount of food pigment.

A small amount of edible alkali powder is cold. Open a bowl.

To get rid of it: about 200 grams of sticky powder.

Steps of Chaoshan vegetable pot

Illustration of Chaoshan vegetable dumplings 1 1. Preparation materials: the proportion of these two kinds of flour is slightly different in different parts of Chaoshan area, which can be adjusted by itself. Steamed dumplings with more raw flour are transparent, flexible and elastic; A quilt with more sticky powder will be softer and more moderate, and we prefer the latter here. Try to measure how many bowls of sticky powder there are in 4 kg, and you will know how many bowls of water you need. Put the measured water into a boiling pot and add some oil to boil. Pour in the sticky powder without stirring. Dig a hole the size of a fist in the middle, ventilate it (it may be cooked quickly) and stew it on low heat 15 minutes to about 20 minutes.

Description of Chaoshan vegetable cake practice 22. Pick up the smoldering batter and stir it evenly with a wooden stick. This step can remove and melt some small particles.

Illustration of the practice of Chaoshan vegetable pot 33. Prepare a small bowl, mix well with boiling water and let it cool for later use; Prepare a large basin, pour in all the raw flour, and then pour in the stirred sticky dough. Knead hard. If you are afraid of getting hot, cover the dough with a clean wet cloth. Fully knead the raw flour into a thick dough. In the meantime, add a proper amount of boiled water (or mixed with edible pigment water), patiently knead the raw flour and boiled water into dough, knead it to your satisfaction, cover it with a wet cloth and wake it up for a while, and you can make dishes made of dough.

Illustration of Chaoshan vegetable dumplings 44. In addition, prepare some sticky powder to prevent it from sticking when cooking. It's really delicious ~ four generations cooking under one roof! Before you wrap more stuffing, pinch the skin as thin as possible. The kneaded skin has elasticity and good plasticity, and can be made into various shapes and wrapped with various fillings.

Illustration of Chaoshan vegetable cake practice 55. The middle shape is for sacrifice, so it is a fixed traditional printed peach heart shape, and the others can be circled at will. The only requirement is that after the stuffing is wrapped, the folds must be thinned and placed on the steaming net with the seal down. In the process of filling cabbage, the kneaded dough should be covered tightly with wet cloth or plastic wrap to prevent it from drying and losing its elasticity. If the dough is dry and difficult to form, you can add some cold cooked dough and knead it repeatedly.

Illustration of Chaoshan Vegetable Pot 66. Steamed glutinous rice mixed with a small amount of spiced powder, fried peanuts, seasoning, salt, soy sauce and peanut oil; Shred taro, mix in chopped flowers and a small amount of spiced powder and oil and salt; Chopping leek, and mixing with oil, salt and edible alkali; Cabbage is also the same seasoning.

Illustration of the practice of Chaoshan vegetable pot 77. Steamed.

Illustration of Chaoshan Vegetable Pot 88. Pour a little "down gas" and make two of my favorite leeks and taro while it's hot. The taste just cooked is great! Because it is full of vegetarian food, you won't feel guilty even if you eat too much. Ha ha laugh

Illustration of Chaoshan vegetable cake 99. After drying to the residual temperature, turn the printed front over, and put it into quick freezing after worship. Take it out as much as you want and fry it slowly until it is slightly golden. Sprinkle some water to cover the pot for a while. Crispy outside and tender inside, super delicious ~ it's especially delicious to wrap leeks yourself!

Graphical method of Chaoshan vegetable nang 10 10. The skin of the vegetable bag should be as thin as possible, you can wrap more stuffing and fold more at the bottom ~ something like this.

Chaoshan vegetable cake illustration1111. Choose two kinds of fillings, taro and chives, and take photos. There were too many other fillings, so I ignored them.

Illustration of Chaoshan Restaurant 12 12. Steamed and fried vegetable bags are delicious! It looks like a leek box in the north, but it tastes completely different! The secret of making vegetarian stuffing without discoloration is to add a little edible alkali when seasoning.