Simple ingredients and unique taste
Cantonese dim sum is famous for its western style, such as custard buns, egg tarts, barbecued pork buns, etc. Shanghai snacks are famous for their seafood, such as crab roe soup dumplings and spring chive rice dumplings with fish paste
rolls. Northern snacks are mainly pasta. Chaoshan snacks are nothing without rice. The main ingredients of Chaoshan snacks can be summed up in the Chaoshan dialect word "粿". In the Chaoshan dictionary, "kueh" is explained as follows, a kind of fruit with rice flour crust and filling. Because the skin of leek cake is made of sweet potato flour and the filling is vegetables, it is commonly known as "riceless cake", which shows the role of rice in snacks. In the early days, the ancestors of Chaoshan migrated from the Central Plains to Chaoshan. According to the custom of their ancestral home, pasta was used as fruit when worshiping ancestors. Wheat does not grow in the south, so rice can only be used as fruit. This is the origin of "Kui". Later, the raw materials and methods of sacrificial food were constantly updated and became a custom. People called all sacrificial buns "kueh". Trendy people are really amazing at using rice to make snacks. They can actually use the same raw material for both skin and filling - "rice wrapped in rice". For example, there is a snack called "Peach Cake". Glutinous rice flour is used as the skin, glutinous rice is put into the filling, and sticky rice can also be used as the material (glutinous rice is easy to get greasy after eating, but sticky rice is not). Not only is it not boring, but it is also very fragrant. tasty. Chaoshan is rich in sweet potatoes. This humble and cheap crop is also widely used in snacks. Sweet potato flour can be used as the skin of snacks, such as "crystal balls" and "leek cakes" with sweet and salty fillings. It can also be mixed with melons and fruits and steamed into "potato cakes", "taro cakes", "horseshoe cakes", etc. It can also be made into "roasted sweet potato cake", "sweet potato soup" and so on. Despite its humble origins, sweet potato is a big family in Chaoshan snacks. Unlike Shanghai and other coastal areas, Chaoshan snacks use relatively few seafood, and precious seafood such as lobster, shark fin, crab, etc. are even rarer. One of the reasons is that Chaoshan has a hot climate and it is difficult to store seafood. In addition, it is also due to its civilian characteristics. All coastal areas are rich in oysters, but Chaoshan is the only place that makes oysters into a delicious snack called "Oyster Brand". The method is also very simple, that is, sweet potato flour and oysters are mixed together and fried into pancakes, but the taste is extremely unique, crispy on the outside, soft on the inside, rich in fragrance and tender, making it a famous snack. Looking at Chaoshan snacks, they are mainly vegetarian and fish is rare. The ingredients are simple and mostly made from common crops that can be found everywhere - rice, sweet potatoes and vegetables. However, they have won people's favor with their unique pastoral flavor, not least because of their price. Low cost and loved by people from all walks of life.
Edit this paragraph to be beautiful, delicious and full of fun
Since Chaoshan snacks are not about "eating well", but about "deliciousness", while people pay attention to their deliciousness, they also Naturally, I want to talk about Tao Kueh
Focus on the beauty of its form. Zongzi balls tied like sachets, peach cakes like jasper, crystal balls, etc. are all very elegant and interesting in appearance. The form is inedible, but the form can stimulate people's appetite. Trendy people have long understood the principle of "beautiful and delicious".
Beef balls
Introduction
Beef balls are a famous Chaoshan snack and have a history of nearly a hundred years in Shantou. Beef balls can be divided into beef balls and beef tendons. There are two types of meatballs. Beef meatballs
Beef meatballs are relatively tender in texture and have a tender and smooth texture. Beef tendon balls have some tender tendons added to the beef, which makes them a little chewy.
The traditional preparation method
is to use fresh beef shank meat ingredients, remove the tendons and cut them into pieces, place them on a large chopping board, and use two special square hammer knives (weight About 3 kg), pound the beef shank up and down into a meat sauce, add a small amount of snow powder, refined salt, fine fish sauce and MSG, continue pounding for another 15 minutes, then use a large bowl to serve, add square fish mince, Mix the white meat cubes and MSG, stir the tart vigorously with your hands until the meat slurry sticks to your hands and does not fall off, then grab the meat slurry with your hands, clench your fists and squeeze into balls, use a spoon to scoop into a basin of warm water, and cook over slow heat After the meatballs are cooked for about 8 minutes, remove the beef meatballs. It is said that good beef balls can jump high when thrown on the ground. In the past, beef balls were all hand-made, which may allow for this performance. Since they were all manually operated, the cost was higher than those made by machines.
After the advent of pill blasting machines in the early 1980s, the traditional hand-beaten production method became increasingly rare. With the growing demand from outsiders and old Shantou people who come to Shantou to taste the kind of hand-beaten beef balls that can bounce as high as they fall on the ground, the delicious hand-beaten beef balls have reappeared in the world.
Eating
When eating, put the original soup and beef balls into the pot and boil until it starts to boil (the water should not be too boiling when boiling, otherwise the beef balls will not be smooth), add appropriate amount of MSG, sesame oil, and pepper powder and celery cubes, and serve with Shacha sauce or chili sauce. Many people dip their beef balls in chili sauce, but the most authentic way is to dip them in the local specialty Shacha sauce. Beef balls can also be eaten grilled. When grilling, cut the beef balls in half, smear with sauce and honey and roast them until they are ready to chew.
Edit this paragraph Ping Pong Cake
Introduction
Ping Pong Cake
Ping Pong Cake is a specialty delicacy in Rongcheng District, Jieyang City. Generally oblate in shape. The bare skin is translucent. It is made from glutinous rice soaked and ground into a pulp, cooked, and then a small amount of sugar is added and kneaded to make the skin soft and thick. Use white sugar, sesame seeds, peanut kernels, betel glutinous rice bran, and scallion oil as the filling.
The origin of the name Ping Pong Kueh
Ping Pong Kueh is made from glutinous rice grains. When the glutinous rice grains are fried, when the rice grains are heated, the chaff will expand. At this time, " "Crack" sounded continuously, like the sound of a table tennis ball beating. Taking advantage of this "crackling" sound, the cake was named "Ping Pong Kueh", which is very vivid. In 1997, it was recognized as a "Chinese Famous Snack" at the first national Chinese Famous Snack Recognition Conference. "Ping Pong Cake" is the most famous one produced in Jieyang. Nowadays, "Ping Pong Tree" is mostly produced in a semi-mechanized manner. The finished product is vacuum-packed and can be stored for three to six months without the use of preservatives. This not only increases the output but is also convenient to carry. The packaging is also relatively refined and elegant. Very popular among tourists.
Edit this section to make Chaoshan snacks
Barbecued pork buns Cuisine Snack Basic ingredients Barbecued pork, salt, pepper, green onion, ginger, soy sauce and flour. Method: ① Cut the barbecued pork into small pieces, mince the green onion and ginger, add soy sauce and salt and mix into a paste; add sugar, warm water and baking powder to the flour and wait for two hours. When the dough rises, add sesame oil and white sugar. ② Divide the dough into portions, roll it into a thick skin in the middle and thin on both sides, wrap the barbecued pork cubes and minced green onions and ginger into buns, and steam them for 15 minutes.
Carrot Cake (Carrot Cake)
Basic Features: Crispy on the outside, tender on the inside, fragrant but not sweet. Basic ingredients: radish, sausage dices, shrimp dices, shiitake mushroom dices, celery dices, Appropriate amount of MSG, refined salt, pepper, rice milk, potato starch and folk snacks. Also known as carrot cake. Caitou is the common name for radish, and Caitou Cake is a kind of local rice cake in Chaoshan. Every household steams it during the Chinese New Year. When making it, first scrape off the rough skin of the radish, grate it into shreds, stir-fry it in a pot until soft, add sausage dices, shrimp dices, mushroom dices, celery dices, and an appropriate amount of MSG, refined salt, and pepper, and mix well with the rice milk and potato starch. , then put it into a steamer (put a cloth on the bottom of the basket first) and steam until cooked. When a chopstick is inserted into it, it will not stick. Another method: Stir the shredded radish directly into the rice flour and other ingredients without frying, mix well with water and then steam it in a steamer. When eating, cut the cabbage cake into pieces and fry in a pan until golden brown. The cabbage cake is crispy on the outside and tender on the inside. It tastes fragrant but not sweet.
Ingredient rice roll
Basic ingredients starch, chestnut powder, salt, chili sauce and coriander preparation method ① Add warm water to starch to make a paste, pour in chestnut powder, salt, and add water Mix and knead thoroughly, and let stand for 2 hours; ② Roll the dough into strips, cut into embryos, press into skins, and roll into rolls; put it in the basket and leave it for 2 to 3 minutes, steam it with boiling water for about a quarter of an hour, and take it out of the pot. , sprinkle with chili sauce and coriander and garnish. Tingzi porridge: There are vendors in Liwan area who use small boats to sell porridge. The traditional method of making Tingzi porridge is to combine prepared fish fillets, shrimps, shredded seaweed, fried peanuts, fried vermicelli, shredded ginger, shredded green onions and other porridge ingredients. Put it into a bowl, then scoop out the boiled white porridge and pour it into the bowl. Tingzi porridge is quick and convenient, full of flavor, delicious and delicious. It can quench thirst and satisfy hunger, and is very popular among people. Raw porridge: Add fresh meat to the pre-cooked porridge base and boil it bowl by bowl, which is "raw porridge". Raw porridge is a general term. Depending on the ingredients, it includes beef porridge, meat slices porridge, fish fillet porridge, chicken porridge, assorted porridge, frog porridge, etc.
The base of the porridge is white porridge cooked with Jiang Yaozhu, earth fish or pork bones.
Crab roe soup dumplings
Ingredients: 1. Ingredients for leather making: 500 grams of flour, 25 grams of fermented dough, blanched noodles (use 50 grams of flour and 50 grams of boiling water and mix well) Appropriate amount, 1.5 grams of alkali and 100 grams of water. 2. Ingredients for making stuffing: 1000g agar paste, 200g minced lean pork, 150g minced fresh shrimp, 75g minced cooked shrimp, 50g diced mushrooms, 50g minced crab meat, MSG, refined salt, Appropriate amounts of light soy sauce, cooked lard, sesame oil, pepper, and white sugar. Preparation method: 1. Mix 500 grams of all-purpose flour and other leather-making ingredients into a dough, rub it until smooth, then cover it with a wet towel and let it rest for 15 minutes. 2. Mix all the ingredients for making the stuffing and refrigerate for 1 hour. Set aside. 3. Cut off the dough into small pieces, then roll it out until it is very thin. Wrap 1 portion of the stuffing into it, shape it into a dumpling shape, put it into a small cage lined with lotus leaves, and steam it in a pot of boiling water over high heat. Serve. Features: This product has a color like egg yolk, thin skin, soft and smooth texture, and is delicious and fragrant. It is a good Cantonese snack in the tea market.
Waters Hoof Cake
Ingredients: 750 grams of water chestnut powder, 250 grams of water chestnut meat, 250 grams of white sugar, 15 grams of lard, and a small amount of edible red coloring. Preparation method: 1. Cut the water chestnut meat into thin slices. 2. Add water and sugar to water chestnut powder, mix well, divide into 8 bowls, add a little red food coloring to 4 bowls, mix well and set aside. 3. Take a square plate, brush it with a layer of lard, pour a bowl of water chestnut powder without pigment, put a layer of water chestnut slices on top, steam it in a steamer for about 7 minutes, take it out and pour it into a bowl of red water chestnut powder. Steam the pigmented water chestnut powder; spread it layer by layer according to this method, steam it, take it out, and it's ready. Features: This product is red and white in color, with a sweet, crisp and refreshing taste.
Chicken Cake
Preparation method: Cut the sugar-fat meat into granules as big as white beans. Almonds, walnuts and olives are cut into pieces as big as red beans. Put the white flour, sugar, mung bean flour, and fat meat cubes on the table and mix well, then add the olive seeds, melon seed meat, walnut meat cubes, sesame seeds, southern milk, young salt, Shaoxing wine, etc., and knead into a ball. Pieces of filling. The method of making cake crust is to mix white flour and maltose into a dough, and then divide it into small dough balls. Knead each small dough ball into a round pastry and wrap it with a portion of filling. The seams should be tightly packed to avoid filling. shed. After wrapping, put it into the chicken cake mold, press it firmly with your hands, and then tap the mold lightly, and the chicken cake will come out of the mold. Finally, place the chicken cakes in the iron baking pan, coat the cake surface with a layer of egg yolk water, put it in the heated oven at 250 degrees for about 15 minutes, and take it out when the cakes are golden brown. .