What kind of home cooked food do Chaoshan people have at home?

Chaozhou cuisine is also called Chaoshan cuisine, Chaozhou cuisine, its birthplace is in the Chaoshan area of Guangdong, Chaozhou cuisine is very famous, belongs to the four major cuisines of our country, one of the three major cuisines of Guangdong Province, can be traced back to the history of thousands of years, at home and abroad are very famous. Whether it is from the choice of dishes, knife skills, and cooking methods, we strive for perfection.

Of course, the most popular in the Chaoshan area is Chaozhou cuisine, which adheres to the principle of original flavor and light taste, in order to retain the most original taste of various foods.

Chaoshan cuisine is Chaozhou cuisine, originated in Chaoshan area, Chaoshan ancient belonged to Minyue land, there was a new city of Shantou in the Qing Dynasty, the original Chaozhou area is also called Chaoshan area, the corresponding Chaozhou cuisine is also called Chaoshan cuisine, here referred to as Chaozhou cuisine. As an outstanding representative of Cantonese cuisine, Teochew cuisine has distinctive characteristics and wide influence.

Teochew cuisine pays attention to the combination of dishes. Salty and sweet, meat and vegetarian matching, soup and vegetables are intertwined, cold or hot platters are served first, and then a soup is interspersed with several dishes, which embodies the cultural mentality of Lingnan people that emphasizes diversity and harmony in food.

There are many dishes in Chaozhou cuisine, most of the dishes are aquatic products, vegetarian dishes pay attention to the combination of nutrition and taste, and the most important thing is that there are many varieties of beets.

In my eyes, Chaoshan cuisine rarely feels unpalatable, pixel dishes, I prefer thick mushroom mustard greens, glass cabbage, and national dishes, these dishes are made of vegetarian meat, delicious and delicious, vegetarian and not fasting.

There are also fish rice such as Chaoshan's famous fish rice, frozen red crab, boiled pork loin, jiazi fish balls, stewed eel soup with frozen meat, colorful frozen duck shreds, mille-feuille meat, bitter gourd pork rib soup, oyster branding, glutinous rice pork intestines, etc.

Chaoshan people also like to eat sweets, such as gourd taro paste, sweet lotus seeds, roasted ginkgo seeds, Qingxin pills made from the roots of local plants called "city goose", eight treasure rice, etc., which are all my favorite foods.

There are also some snacks with a wide variety of types, such as fried tofu, white skin cakes, lily dumplings, spring rolls, jujubes, crystal balls, etc.

Chaoshan cuisine is generally colorful, fragrant and tasteful, starting from the raw materials, paying attention to the matching of ingredients, and being good at crafting, so that each dish is delicious and good-looking, nutritious and delicious, worthy of praise.

I think the home-cooked food that Chaoshan people eat is fried fresh squid and lean meat fried loofah, first slice the meat and marinate it in oil, when it is fried, it will be tender, peel the loofah and cut it into pieces, heat the oil in the pot to fry the loofah, pour the meat into it and stir-fry, put some oyster sauce and an appropriate amount of green onions, and then stir-fry.

Chaoshan people must drink porridge for breakfast with a variety of side dishes, such as olive vegetables and preserved vegetables. The most common is all kinds of steamed fish, Chaoshan is near the sea, the locals love to eat seafood, three meals a day can not lack fish, fresh fish and soybean sauce steamed is very delicious.

Chaoshan people's home-cooked dishes are very rich, such as scrambled eggs with bitter gourd, seven-flavor soup, taro and fish head pot, bean sprouts and tomato egg noodles. They also like to eat taro, which is also my favorite dish, which is very sweet and delicious.

One of the most popular dishes in Chaoshan is probably steamed black chicken and fish, which is not only nutritious but also has diverse effects, and often appears on the dining table of Chaoshan people. To make this dish, you need to prepare crucian carp, green onions, light soy sauce, ginger and oil, first cut the crucian carp into flowers, and then put it in a pot for later use. Then cut the ginger pieces into slices, cut them into shreds and put them on the plate for later use, finally cut the green onion into sections, then cut them into shreds and put them on the plate for later use, spread the ginger slices on the plate, put the fish, and then sprinkle some ginger shreds on the back of the fish and add water to the pot.

Then put on the partition and put the black crucian carp in the pot and cook for about 10 minutes. <>

After 10 minutes of fresh ingredients, the black crucian carp can be cooked, then sprinkled with shredded green onions, poured with hot oil, and drizzled with light soy sauce, and the aroma of the fish is already tangy at this time. When making this dish, be sure to use fresh ingredients, and at the same time, when making this dish, you must pay attention to cleaning the fish, so that you will feel more at ease during the eating process. In addition, the time of steaming the fish must be flexibly controlled according to the size of the fish, so that the final taste can be achieved.

It helps digestion and absorption, and the meat under the gills is a transparent gelatinous with a lot of collagen, which can fight the aging of the body and repair the body's tissue cells. And eating fish can also strengthen the brain, maintain cardiovascular and cerebrovascular, choose crucian carp because the protein in crucian carp is very high-quality, and it is particularly complete. It is good for digestion and absorption at the same time, it is very helpful for liver and kidney diseases, and the protein in it is very good, and if you eat it often, it is also very helpful to the body.

This dish can be eaten by ordinary people who nourish the brain, and at the same time, it has the effect of nourishing the brain for most people. Some of these nutrients are very good for brain development, and the most nutritious thing in the fish body is fish fat, so it is recommended that you eat more fish, and you can also study more delicious.

This dish is raw pickled seafood. And there must be this dish during the New Year's holidays, and this dish is red, so it is more festive.

Stir-fried choy balls, this dish is a very famous local dish, and it is super delicious, and it is also a very authentic home cooking.

Stir-fry cabbage head balls. It was especially delicious and one of the best dishes I had in that place. You can add some salad dressing.

Chaoshan people like to buy and put at home to eat1. The oil pile is a must-eat dessert snack in Chaoshan during the festival. The skin made of glutinous rice flour is breaded with taro paste, and there is a very fragrant layer of white sesame seeds on the outside, and the taro paste is very sweet and sweet.

2. The soup money is based on the traditional snack "glutinous rice money" in Huzhou, and it has evolved from innovation, after the glutinous rice dough is cooked, placed in a basin, stirred repeatedly with a wooden stick, and the cooked glutinous rice dough is put into the pot with scallion oil to be slightly crispy on both sides, and then cut into pieces and put on the plate.

3.Pumpkin steamed taro paste: Taro paste is a very common dessert for all ages on the Chaoshan table. Snacks in Chaozhou can directly buy ready-made taro puree, which is packed with lard nets. When you get home, put it directly in the pumpkin cup and steam it over the water.