What is the most important seasoning in Chaoshan cuisine?

In fact, the most important seasoning in Chaoshan cuisine is lard. They feel that lard is particularly fragrant, can be flavored, and put it in the food will also make the food more flavorful.

Pork is a very delicious seasoning for people who cook a lot, and the dishes cooked with fresh pork are also delicious and not very greasy.

The most important seasoning in Chaoshan cuisine is lard, whether it is stir-frying, making dim sum, stewing soup, or bibimbap, lard is used to make Chaoshan cuisine more flavorful.

The most important seasoning in Chaoshan cuisine is lard and high-quality fish sauce. Because many Chaoshan people have the habit of using lard in stir-frying. There is also fish sauce, which is not only used as a seasoning, but also an indispensable dipping sauce in the Chaoshan diet.

The most important seasoning in Chaoshan cuisine should be sand tea sauce, which is used to dip beef balls, and fish sauce, which is used to enhance freshness. Finally, there is lard, and lard is indispensable for stir-frying vegetables and soup.

Ingredients for stir-fried beef kale: 1 kg of kale, 300 grams of beef slices, sand tea sauce, appropriate amount of minced garlic, appropriate amount of salt, appropriate amount of corn starch, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of raw oil. Method 1

After washing the kale, cut it into sections and blanch the water, the stalk is first in the water and then the leaves, if the home is a large stove in a food stall, you can remove this step. 2.After washing the beef slices, marinate them in sand tea sauce, appropriate amount of salt, corn starch, cooking wine, light soy sauce and raw oil for 2 hours.

3.Put lard in the pot, add minced garlic after heating, add kale and stir-fry after fragrant, and then add an appropriate amount of light soy sauce to taste. 4.

Put lard in the pot, heat it, add the beef, stir-fry the gourd, and cover it with kale.

Stir-fried pork and pickles (pork can also be replaced with pork intestine for better taste) Ingredients: 450 grams of pork, sliced, 1 package of salted sauerkraut (250 grams), washed and shredded, appropriate amount of fish sauce, 1 and a half cups of water, appropriate amount of soy sauce, corn starch, sugar, salt, water and oil. Method:

1.Marinate the pork with soy sauce, sugar and salt for 10 minutes, then add cornstarch, water and oil for 5 minutes. 2.

Remove the oil from the pan over high heat, put the pork and stir-fry until fully cooked. Add the salted sauerkraut and pork and stir-fry until fragrant, cover with water and cook for 5 minutes. Add fish sauce to taste.

Squid fried leeks Ingredients: leeks, squid, ginger, salt, sugar. Method:

1. Wash and cut the leeks into inches, peel and bone-break the squid, remove the eyes, wash and cut into inch strips, and slice the ginger. 2. Put oil in a wok, put ginger slices on the oil after the oil is hot, put on the squid and stir-fry until it turns white, put sugar, salt and leeks and stir-fry for a while.

Stir-fried pork with pickles (pork can also be replaced with pork intestine for better taste).

Ingredients: 450 grams of pork, sliced, 1 package of salted sauerkraut (250 grams), washed and shredded, appropriate amount of fish sauce, 1 and a half cups of water, soy sauce, corn starch, sugar, salt, water and oil.

Method 1Marinate the pork with soy sauce, sugar and salt for 10 minutes, then add cornstarch, water and oil for 5 minutes.

2.Remove the oil from the pan over high heat, put the pork and stir-fry until fully cooked. Add the salted sauerkraut and pork and stir-fry until fragrant, cover with water and cook for 5 minutes.

Add fish sauce to taste.

There are many kinds of Chaoshan cuisine, I will give you a more classic cuisine, Chaoshan people's beef balls and fruit strip soup is what every household likes to eat, the practice is to boil a pot of boiling water, put in the beef balls and cook for five minutes, add fruit strips and beef to cook, put lettuce and salt to taste.

The first step is to prepare the pork belly, preferably fresh, as it will taste more delicious. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to heat the pan with oil, then add the green onion, ginger and garlic and stir-fry until fragrant, then add the marinated pork belly and fry until golden brown on both sides.

In the third step, the pork belly is submerged in water, and then simmered for 10 minutes to remove from the pot.

Chaoshan cuisine pays attention to freshness and sweetness. For the seafood category, it is either steamed or marinated with soy sauce and garlic and chili.

Teochew cuisine belongs to the southern Fujian cuisine, Teochew cuisine originated from Teochew, referred to as Teochew cuisine, has a history of thousands of years. Teochew cuisine is characterized by its ability to prepare vegetarian dishes made from fruits and vegetables. Chaozhou cuisine is finely made, absorbing the essence of famous foods at home and abroad, the dishes are more colorful, and the quality is improving.

It has developed into one of the famous dishes of our country that is characteristic and well-known at home and abroad. So what kind of historical evolution has the Teochew cuisine culture gone through to become well-known today?

Chaozhou cuisine has a wide range of materials and has the characteristics of "three more":

Filial piety First, there are many aquatic products. Most of them are taken from the sea tribe, and fish, shrimp, mussels, clams, etc. have always been the main ingredients of Chaozhou cuisine, which can be cooked into many famous dishes.

Second, it is a vegetarian dish with many styles and unique characteristics. It is cooked through meat, when you see the dish but not the meat, it is a vegetarian meat to do, so that it reaches the situation of "three out of taste, three into three without taste", so that the green vegetables are soft and rotten, full of meat flavor, delicious and delicious, vegetarian but not fasting. There are dozens of famous products such as thick mushroom mustard greens, glass cabbage and Huguo cuisine, which are the representative of vegetarian dishes in Guangdong cuisine.

Booth wheels. Third, there are many varieties of sugar beet, and the materials are special. Plants such as sweet potatoes, taro, pumpkin, ginkgo, water chestnuts, lotus seeds, citrus, pineapples and beans are commonly used, while meat sauces such as fatty pork and pork belly can also be used to make fine dishes. The sweet and greasy made of plants is suitable, and the representative works include golden gourd taro paste, sweet lotus seeds, lamb roasted ginkgo seeds, sweet wrinkles fried meat, etc.

Teochew cuisine is especially good at cooking seafood, such as roasted water chestnuts in open ovens, raw lobster, boiled mandarin duck paste crab, red stewed shark fin, red (Huowen) sea cucumber, etc., all of which use fresh aquatic products as the main raw materials, with a fresh taste, lush but not greasy. Another example is stewed black ear eel, clear soup crab balls, etc., the soup dishes are stewed and delicious, and the original flavor is maintained. The beets of Teochew cuisine are more distinctive, such as sweet wrinkled fried meat, whose skin is wrinkled, the meat is soft and sweet, and the sweetness is strong.

Teochew cuisine also pays more attention to seasonings, and when various dishes are served, they must be accompanied by sauce plates, such as raw lobster must be accompanied by orange oil; Raw boiled crab must be served with minced ginger vinegar; Dry-roasted goose goose must be served with plum paste mustard; Stewed white eel and stewed fish must be served with red soy sauce. There are many sauce dishes, and it is a grand sight.

While paying attention to color, taste and fragrance, Teochew cuisine also focuses on the pursuit of pleasing to the eye in shape. Chefs use bamboo shoots, radish potatoes, etc., Seiko carved into a variety of flowers and birds, as decorations or vegetable mats, chain Shenxin to form a unique "color plate" art. The banquet of Teochew cuisine is unique in its own right, and the big banquet likes to use 12 dishes, including one salty and one dessert.

There must be two beets at the head and tail of the wedding banquet, which are called "head and tail sweet". In order to promote the food culture of Chaozhou, make Chaozhou cuisine face the whole country to the world, and make people truly appreciate the style of the food capital of the southern country. Friends from afar, at this moment, you may feel the slightest fragrance, this burst of fragrance!

It will take your mind to the picturesque Teochew landscape, where the fragrant Teochew cuisine and the hospitality of the Teochew people will surely make you feel refreshed and unforgettable.