Recipes tagged "Chaoshan cuisine"
36 recipes found
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【Chaoshan Thin Noodle Soup】
There is never a shortage of good things, but we just lack the discernment to discover them. Just like the bowl of thin noodles that Chaoshan people usually eat, it is so ordinary that we may ignore it and forget it. (Chaoshan noodles are pressed flat, and this kind of noodle soup is a bit tough, and the soup is sweet and very refreshing. It is very common in the streets and alleys of Chaoshan. Put the noodles in a pot and cook until they float (appropriate amount of water), then add a series of ingredients such as your favorite meat, winter vegetables, etc.! In this way, you can enjoy a delicious bowl of noodle soup.)
Snacks Common dishes -
Flowers are blooming and the moon is full, the two-flavor brewed ink fountain
As the Mid-Autumn Festival approaches, I wrote a recipe to celebrate the festival. It is divided into two flavors: shrimp gelatin flavor and sauerkraut flavor. The sauerkraut flavor is easier for friends in the Chaoshan area to make. It has a sour and appetizing taste (you can add some spiciness to make it more sour and refreshing); the shrimp gelatin filling is sweet, tender and smooth, and the cuttlefish is crispy and refreshing. This dish is simple, easy to make, delicious and not expensive. I hope you all like it😊😊
Hot dishes Seafood -
Braised Pork Liver
The contents of vitamin A, vitamin B2, folic acid, iron, and zinc in pig liver are higher than those in ordinary foods. The iron and zinc in pig liver are easy to be absorbed by the human body, so pig liver has very good nutrients for the human body. However, the cholesterol content in pig liver is also high, so you must eat pork liver in moderation. Do not eat it every day. Eat it once or twice a week, and only eat a few pieces each time. Be sure to soak the pork liver frequently after buying it, and change the water several times during the process to help remove harmful substances. When choosing pork liver, choose pork liver that has good elasticity, bright red color, and is very fresh. Buy it freshly. Since you can't eat too much pork liver at one time, my method is to buy less at one time, braise it after buying it, eat a few pieces per person a day, wrap the rest in plastic wrap and put it in the refrigerator to eat the next day. Add some of your favorite sauce to the braised pork liver. It tastes very good. My baby usually doesn't like to eat pork liver, but she loves to eat this kind of braised pork liver, so I highly recommend this method.
Hot dishes Home cooking -
Chaoshan seafood casserole porridge
Chaoshan casserole porridge, mainly seafood, is a traditional specialty of Chaoshan area in Guangdong Province. I learned this pot of seafood porridge from a master, carefully step by step, and it is the most delicious dish I have learned so far. This porridge should be cooked in a casserole with uncooked rice over an open fire. When the porridge is mature, add the raw materials and add ingredients to cook it. The casserole used is the Kunbo casserole, which is not afraid of dry cooking and quick cooling. After using it, I never want to use other casseroles again. Let’s learn from the chef to make delicious [Chaoshan Seafood Porridge]: Let’s cook a steaming pot of casserole porridge together. You can drink it whether it’s cold or not, because it’s so delicious, especially making it at home is much more cost-effective than outside, and the ingredients are genuine. I bought swimming crabs at the supermarket near my home. They were not big, but they were enough for seasoning. I didn’t buy any abalone, so I wanted to use razor clams instead. I thought I would have to spit out the sand and wait, so I was impatient, so I didn’t put them away. Winter vegetables, this is really hard to buy in the north. If the master says it’s okay, I’ll ignore it. Don’t think that many things are discounted without the taste. It’s definitely not the case. Look at the ingredients I use. It’s hard to imagine. If you want to be more authentic, you can prepare the ingredients more fully. Generally, the bottom of the porridge will be mushy. If you use a casserole, it may be even more mushy. The trick is to boil the water, put the rice in it, add a few drops of oil, and stir. This is very important. To cook the rice quickly, it is necessary to soak it in advance. If you want the texture to be softer and glutinous, it is also good to add less glutinous rice. Seafood can be processed in time when cooking porridge. It is best to use live shrimps and crabs to improve the taste.
Staple food Porridge -
Stuffed bitter melon Chaoshan bitter melon rice dumpling
Learn how to cook Stuffed bitter melon Chaoshan bitter melon rice dumpling with Hot dishes and Chaoshan cuisine.
Hot dishes Chaoshan cuisine -
Grilled Beef Tendon Balls
Learn how to cook Grilled Beef Tendon Balls with Snacks and Oven dishes.
Snacks Oven dishes -
Oyster omelette. Oyster braised
Oyster brand, for Xiao Hang, who has been wandering around, is full of the taste of home. My mother often says: thick oil, strong fire, coriander, pepper and fresh fish sauce. The five supporting roles are indispensable to create a plate of oyster brand that makes shopkeeper Xiao Hang think about it day and night. In terms of main ingredient selection, the oysters must be small. Bigger is not always better. Xiao Hang, who likes the big ones full of fat, thinks boiling them is the proper way to eat them, haha! It would be even better if a farmer makes sweet potato flour! The ratio of sweet potato flour and water is one to three.
Snacks Hot dishes -
Hong Yang Kueh Juice
Hongyang Kueh Juice is one of the most famous snacks in Chaoshan area. It has the characteristics of crispy skin, refreshing fragrance, delicious soup and rich ingredients. In Hongyang Ancient Town, many restaurants offer kway juice, and small shops specializing in kway juice can be found everywhere.
Snacks Chaoshan cuisine -
Puning Rice Roll
The most important thing about this kind of rice rolls in my hometown is the soup. Every time I go home, I take my kids out to eat it. I never get tired of it.
Snacks Common dishes -
Beef hotpot
If you are tired of eating thin slices of shabu-shabu, you can try this way of eating hot pot. Big chunks of beef, soft and fragrant, every bite is super satisfying. After fishing out the beef, use the original soup of the stewed meat to stir-fry vegetables, tofu, etc. It's so delicious. Eating hotpot in an air-conditioned room on Futian is what I want~
Hot dishes Common dishes -
Beef Balls and Vegetables Hot Pot
In winter, in order to ward off the cold and keep warm, the cooking food has also begun to change, and people are more inclined to make claypot dishes or hot pot. Friends who like spicy food can have a pot of Malatang hot pot, and they will sweat profusely and enjoy it. Friends who dare not eat chili can also have a pot of thick soup and mixed vegetables. The fresh and sweet ingredients of various ingredients come together, and there is vegetables and soup. It is quite pleasant to eat~
Hot dishes old man -
Celery Seafood Casserole
I believe many people like to eat seafood, not only because it is fresh and sweet, but also because they do not gain weight. I can eat as much as I want without any scruples, that’s just me*-*
Porridge old man -
Chaoshan Fried Tofu
I often eat it in my hometown, but rarely eat it when I come to Guangdong. I miss the taste very much.
Hot dishes Chaoshan cuisine -
Classic Chaozhou cuisine Black-roasted ginkgo
Baked ginkgo is a dish that often appears at various banquets. Chaozhou wedding banquets usually include two beets, which are called sweet at the beginning and sweet at the end. The roasted ginkgo is sweeter and tastes sweet, and the sweet soup is sweet at the end. The traditional ingredients include ginkgo, tangerine cake, and diced white meat (the transparent one after cooking is called glass meat). The ingredients I present to you today are different from the traditional ones, but in general they are similar.
Hot dishes old man -
Braised chicken feet
I often miss the various kinds of braised chicken feet made by my parents~~~especially the braised chicken feet when I was a child. Just smelling the aroma of the brine makes people drool~~~Even the braised chicken feet bought from the street are not as delicious as the braised chicken feet made by my parents~~~ I haven’t been with my parents for many years~~ I can only think about my parents’ flavor of braised chicken feet~~~Sometimes I have free time and want to make it to satisfy my craving. Just thinking about the seasonings in it is overwhelming~~~There are so many different kinds of seasonings~~~ The [braised chicken feet] I made today is much simpler than what my parents made~~~ There are relatively few seasonings, the operation process is simple, and it takes less time~~~But simplicity can also be delicious~~
Hot dishes Home cooking -
Chaoshan winter solstice vegetable cake
According to the custom in my hometown, Cai Kueh must be made during the Winter Solstice. Every household will make it one or two days in advance, and it is no exception when working outside. Can I say that all my friends are making Cai Kueh😜😜? My family is no exception. I made vegetable cakes before the Winter Solstice Festival. I spent most of the day learning how to make vegetable cakes with my mother. It turned out that my mother made all the vegetable cakes, and I was watching from the side. I felt so shameless. Mom is the best at making vegetable cakes😊😊.
pastries Snacks -
Brine Double Combination
My family likes braised beef, so the remaining beef soup must not be wasted. You can use it for cooking noodles. Sometimes I can’t eat it at the moment, so I freeze it in a jar and use it when braised vegetables later! I happened to make some wolfberry tofu today, and I remembered my brine!
Snacks Home cooking -
Chaoshan Oysters
A must-try dish in Chaoshan
Hot dishes old man -
Chaoshan’s famous side dish---Ma Ye
Hemp leaves are the leaves of a unique kind of kenaf in Chaoshan. In the past, they were not eaten because Chaoshan people had to wait for the kenaf to grow and use the kenaf skin to weave ropes. Now no one makes ropes, so this hemp leaves are on people's dining tables. The top leaves of kenaf are picked and eaten when the kenaf is still very young. Therefore, this kind of kenaf will never grow large and cannot be made into ropes. However, the hemp leaves that are served on the dining table are rare and delicious. The hemp leaves need to be soaked in water to remove the astringent taste. I remember when I was a child, adults used home-pickled pickles to boil them first. There is no pickle water now, so they just use water and salt. It is a bit salty when stir-fried, but it is perfect for serving as porridge. It tastes a bit like sweet potato leaves and is a bit slippery after chewing. It is very healthy. Moreover, in the past, there was only kenaf, but now, there are white and green hemp. Three types. My favorite is kenaf, which is fragrant and sweet. It's a pity that it would be nice to be able to buy this kind of white hemp in Guangzhou. It’s also very expensive. 12 yuan per pound. It looks like a lot, but when done, very little is left. Shrunk. Ha.
Hot dishes Chaoshan cuisine -
Braised Money Belly
Braised golden belly is a famous traditional Han dish in Guangdong Province and belongs to Cantonese cuisine. Crisp but not rotten, elastic, light red in color, delicious in flavor. Brined water is a major feature of Cantonese cuisine and is widely known for its freshness and refreshing taste. Money tripe, also known as honeycomb tripe, is one of the four stomachs of cows. My method is a bit of a combination of north and south. Instead of steaming, I braise it directly with brine.
Cold dishes Cantonese cuisine -
![[Brined Spicy Snails]----Seafood can also be braised and eaten](/ad1ec6bf-b1a7-464a-98bf-e34f9269fa82.jpg)
[Brined Spicy Snails]----Seafood can also be braised and eaten
Braised dishes are dishes that can be eaten hot or cold. They are famous for their beautiful color, aroma of meat, and mellow taste. They have the characteristics of using a wide range of ingredients, many varieties, simple preparation, and easy storage. With the continuous innovation and development of food, braised dishes have continued to evolve. Foodies are no longer satisfied with traditional braised dishes. The selection of raw materials has slowly evolved from the sky and land to the water. Especially in recent years, seafood brine has become unstoppable and widely popular. Squid, abalone, prawns, conches, crabs, shellfish, etc. can be brine for consumption. Braised snails are a classic seafood brine dish in the Jiaodong area. In the past, when the sea resources were abundant, there were no refrigeration equipment, so the amount of snails fished out was large. Sea snails are relatively expensive and have high temperature requirements. If the temperature is slightly higher, the snail meat will become sticky and deteriorate, which is very difficult to preserve, so it must be eaten while it is fresh. Based on the characteristics of the snails, seaside people invented the method of brining seafood. The fished snails are marinated with meat. This not only extends the shelf life of the snails, but also solves the problem of the thick meat of the snails. Xiangsnail is also known as ringing snail and golden snail. The shell is nearly rhombus-shaped, with a hard shell, about 7 spiral layers, and obvious sutures. Mainly distributed in Liaoning (Ocean Island, Dalian), Shandong (Yantai, Weihai) and other places.
Snacks Home cooking -
Sautéed Eggplant
Learn how to cook Sautéed Eggplant with Vegetarian dishes and Common dishes.
Vegetarian dishes Common dishes -
Braised Pork Liver
The north wind is howling and the snow is flying. Does the blizzard in Weihai for a few days indicate a good year for the coming year? Only in the cold winter can you feel the warmth of home. As a foodie, in this kind of weather, it seems nice to make some delicious dishes to go with wine, drink some wine, chat by the window, and occasionally look at the snowflakes flying outside. Reminiscent of Bai Juyi's poems, green ants' newly fermented wine, red mud stove, it's snowing in the evening, can you drink a glass of water? As a visceral control, I really like pork liver. Pork liver is very nutritious, and it is rich in heme iron, vitamin A and vitamin D, which are nutrients that people are easily deficient in. However, some people dare not eat pig liver because of its high toxins; others do not like to eat pig liver because of its strong fishy smell. How to make pork liver healthy and delicious? First of all, when buying pork liver, be sure to buy it fresh. Press lightly with your fingers. If the indentation recovers quickly, it is fresh. Secondly, after buying the pork liver, rinse it well, cut it into large pieces, and soak it in light salt water for 4-5 hours. Light salt water can effectively absorb toxic substances retained in liver tissue and remove dirty blood and toxins from pig liver as much as possible. When soaking, you can add an appropriate amount of white vinegar, which can not only enhance the detoxification effect, but also remove the fishy smell of pork liver. The pork liver braised in this way does not have any peculiar smell and tastes very fragrant. Do not cut the braised pork liver with a knife. It is best to break it into unevenly sized polygonal pieces directly by hand, and then serve it with a bowl of garlic sauce. It tastes a bit soft, a bit waxy, a bit tough, and has an aftertaste!
Cold dishes old man -
Teochew Style Pepper Broth Pork Pork Belly
Under the tutelage of Hong Kong's famous Teochew cuisine chef, Xu Meide, he added Teochew elements to the traditional Hong Kong-style pork belly soup to create this classic dish. Before introducing the specific steps, let’s popularize the knowledge about choosing beef brisket: • Boneless short rib (boneless cowboy bone): The strongest beef flavor, taken from the cowboy bone/rib (shortrib) in front of the beef breast or the beef rib (Fingermeat) next to it. •Skirt Steak: Also called Skirt Steak, Bengsha Pork or Butterfly Steak, it is the belly part of the cow's belly, located near the cow's diaphragm. Skirt Steak is half as good as Skirt Steak. It is soft but not hard due to the thin soft gelatin. • The bottom of the belly: a piece of meat connected to the belly close to the cowhide. It is thick and tough and difficult to cook. • Pork belly: A piece of meat between Shuang Pork and Pork Pork Pork. The weight is very small. There is soft gelatin on all sides and it is very crispy. My preference is the Bengsha pork belly with a layer of meat sandwiched between two pieces of tendons. Remember to check out the experience section for the perfect tutorial.
Hot dishes children -
![[Mansi Sharing] Love-like [Hong Kong-style Omelet Rice]](/351f8065-c39a-4df5-9303-57a70cc919bf.jpg)
[Mansi Sharing] Love-like [Hong Kong-style Omelet Rice]
Love is like omelette rice, because before you bite it, you will never know what it is like inside, and you don’t know whether what is wrapped inside is what you like. I hope everyone can find the filling that suits their own wrapping, and then just like the omelette rice, they can keep matching~
Staple food Home cooking -
Assorted Meatball Casserole
The temperature has dropped in many places in the past few days, and it is even colder in the south. I made a hot casserole at noon and felt warm all over after eating it. If you like spicy food, you can add a little chili oil to make it taste better.
Hot dishes old man -
Wangchao Pork Belly Stewed Egg
Octopus, eight-banded, short-footed cliff, sow chapter, long chapter, sitting cliff, stone cabinet, eight-banded insect, short cliff is also known as rice cliff, and long octopus is also known as Wangtide. Short octopus and long octopus are distributed along the northern and southern coasts of my country. Among them, the production of long octopus is larger in the Yellow Sea and Bohai Sea, Dalian and Yingkou in Liaoning, Yantai and Qingdao in Shandong, and Laoting in Hebei. True octopus is mainly distributed in the southeastern coast, mostly in Zhoushan, Zhejiang, Pingtan, Xiapu, Xiamen, Fujian, Shantou, Taishan, Dianbai, Zhanjiang, Guangdong, and Beihai, Guangxi. The fishing season is divided into spring and autumn, from March to May in spring and from September to November in autumn. Octopus meat is delicious and can be eaten fresh or dried into dried octopus. Among them, dried octopus made from real octopus has the best quality and is listed as a top seafood product in Guangdong, Guangxi and other places. Octopus can be used as medicine. It has the effects of nourishing qi and blood, astringing and promoting muscle growth. It is a tonic for women after childbirth to replenish deficiency, produce milk, and promote lactation. This dish is a home-cooked seafood dish from Ningbo, Zhejiang.
Hot dishes Common dishes -
Chaoshan pulp
Chaoshan fruit pulp is famous for its fragrant exterior and tender interior. Pay attention to making it freshly fried and eating it while it is hot and dipped in orange oil, so that you can taste its characteristics.
Snacks children -
![Chaoshan Farm Cuisine ---[Puning Fried Dried Beans and Stir-fried Luffa]](/b184af43-d429-4d22-aaef-796c8447d719.jpg)
Chaoshan Farm Cuisine ---[Puning Fried Dried Beans and Stir-fried Luffa]
Puning dried tofu is one of the famous Chaoshan snacks. Puning Dried Tofu is made from soybeans as the main ingredient, mixed with auxiliary ingredients such as potato starch, gypsum, brine, and water. The production process is refining, removing slag, boiling pulp, preparing paste, testing powder, mixing paste powder, mixing to determine brine, wrapping, pressing, and cooking. Some are also colored with gardenia (commonly known as yellow branches) after cooking. The biggest feature of making Puning dried tofu is that it requires suitable water quality. To identify the quality of dried tofu, it depends on whether its outer skin is pliable and its inner meat is tender and smooth. Puning fried tofu is famous for its special flavor such as crispy skin, tender meat, refreshing taste, and never gets tired of eating it often. Many old overseas Chinese in Puning and folks working outside never forget to taste Puning dried tofu, a famous snack in their hometown, when they return to their hometown. Now is the time when loofah is in abundance. Fried loofah with Puning dried beans, it’s delicious!
Vegetarian dishes Chaoshan cuisine -
Crab and duck breast casserole porridge
Learn how to cook Crab and duck breast casserole porridge with Staple food and Porridge.
Staple food Porridge -
Shacha Beef Stew
Learn how to cook Shacha Beef Stew with Hot dishes and Meat dishes.
Hot dishes Meat dishes -
Handmade Filled Fish Balls
The Gongyu balls are made by ourselves without any chemical additives. They are so elastic that they feel like they can be played as table tennis balls. They are so delicious.
Snacks children -
Chive Cake
In fact, the thing in leek cake is not leek, but celery. I don’t know why it is called that. In fact, it's a bit like the crystal buns I usually eat. After steaming, the skin becomes a little transparent, and the filling inside is looming, which is very tempting.
Snacks Home cooking -
【Chaoshan Shrimp and Dates】
[Chaoshan Shrimp Dates], shrimp dates made with shrimp as the main ingredient, are golden in color, delicious in taste, crispy in the mouth, and you can chew the shrimps every now and then, which is very elastic. I went to my husband's house for the New Year for the first time and fell in love with it as soon as I ate it. It’s just that this dish is relatively complicated to make, and I usually don’t make it. It can only satisfy my craving during the Chinese New Year. And we don’t celebrate the Chinese New Year at my husband’s house every year, so I have only eaten it 2 or 3 times in the past five years. The leader said that in his memory, this shrimp-jujube dish was only made at home during the New Year or some major festivals, or for the elderly to celebrate their birthdays. It is truly a traditional dish that must be learned. Although nowadays, almost all places making Chaoshan cuisine, ranging from restaurants to roadside stalls, serve Chaoshan Shrimp and Dates, although the cooking methods are similar. But so far, I have never tasted anything in any of these restaurants that can match the taste and texture of the food made by my husband's family. Moreover, these shrimps and dates are all round, which is very suitable for eating during the Chinese New Year, as they have the meaning of reunion. The whole family gets together, makes things by themselves, and enjoys family reunion and fun.
Snacks children -
Chaoshan taro puree
This is a Chaoshan dessert made with meticulous care - smooth and tender, it melts in your mouth. Because the finished product looks like mud and is made of taro, it is called taro mud!
Snacks children -
Teochew Cai Kueh Soup
During the Winter Solstice Cai Kueh, you should have red dots or make it into a pink skin, both of which are meant to be eaten by the gods. The Cai Kueh soup is a by-product of the Winter Solstice Cai Kueh. It can be used as a soup made from oversized dumplings, and it tastes great.
Soups Home cooking