Beef hotpot and beef balls
Beef hot pot and beef balls can be said to be two famous signs in Chaoshan. Even if Chaoshan beef hot pot has spread all over the country, even the best hot pot can't move Chaoshan.
In recent years, the flavor of hot pot bottom material has emerged one after another. Only Chaoshan beef hotpot dares to conquer the world with a pot of water, such as pork belly chicken pot, butter hotpot, sauerkraut hotpot and curry hotpot. In some places, eating Niu Chao hot pot or even rinse vegetables should be put behind beef, so as not to affect the taste of beef.
Fresh and tender ingredients are the guarantee of taste. Chaoshan people have high requirements on the control of beef, and they can keep that delicious without freezing or deacidifying.
On the day of slaughter, less than four hours after serving, the meat was cut outside and washed inside. Only in this way can we taste the original flavor of beef, which seems to be fast. However, it is the race against time and the invasion of aroma in cooking that makes the waiting the most difficult.
Benevolence, dragon, snowflake, tender meat, five toes, spoon handle and breast fishing all have different tastes, and they can never get tired of eating them. The toe is separated from the beef tendon, and the meat yield is only one thousandth, which is the first step to ensure its crisp taste. Put sand tea sauce, Chili sauce or Puning bean paste in the pot. Tendons contract, and there is a trace of toughness in brittleness.
It only takes four hours to eat fresh-cut beef, but eating a plate of beef balls is not that simple.
Good beef balls are very careful in the process of selecting meat and do not mix with other meat. Chopped beef has to be beaten thousands of times before it has the unique beef tendon in chaoshan beef meatball. Put it in the hot pot, soak the soup, bite it down, the juice overflows and the happiness bursts.
Therefore, if you don't eat some cows in Chaoshan, you really can't get away with it.
What do Chaoshan people eat for breakfast?
Northerners eat noodles, southerners eat flour, and Chaoshan people prefer noodles. This is another favorite staple food of Chaoshan people besides rice and hot pot. The vermicelli made of pure rice paste is rich in rice flavor and thick in taste, without losing the elasticity of flour. There are many ways to make noodles, such as fried noodles, dry mixing and soup noodles.
Beef, as one of the essence of Chaoshan, will certainly appear next to _ strips. Either way, the combination of two Q bombs can be called wonderful.
In fact, in Chaoshan, all processed foods such as rice flour, flour and potato flour are collectively referred to as "pots". Therefore, everything can be made into Ku Ku Ku, except directly into Ku Ku Ku Ku. Taro powder, leek powder, mouse powder. It sounds dark, but every bite is a surprise.
Gourmet juice is also one of the breakfasts in Chaoshan area. Food stalls selling it can be seen everywhere in the street. Pour marinade and order braised pork or pickles. Eat while it's hot, I won't give you much time to take pictures ~
Rice rolls is particularly popular in Guangdong, but rice rolls in different places is different. Rice rolls, Guangdong pursues a clear distinction between skin and stuffing, and shrimp rice rolls may be more common. Usually only soy sauce is used. Chaoshan rice rolls is more diverse: rich in ingredients, diverse in sauces and dazzling in factions.
Chaozhou rice rolls topped with peanut butter is the most recognizable; Puning rice rolls sauce is thick and light, and you can drink soup when you eat it; Chaozhou is refreshing in rice rolls, because the sandwich is mostly green vegetables, as well as sausages, mushrooms and other side dishes; Rice rolls is used for gravy and stew, which is one of the characteristics of Jieyang rice rolls.
Everything can be halogen.
I mentioned marinade just now, and I want to talk about brine.
Chaozhou brine has three characteristics. First, the bottom of brine. In addition to the sweetness of ordinary broth, some dried seafood will be added to the broth. Second, the marinade is very special. Southern ginger, fried garlic, fish sauce and other ingredients are rare in other brines, so they are highly recognizable. Finally, the composition of brine. In addition to the common pork, viscera and dried tofu, Chaozhou brine also has a very special kind of brine, lion head goo.
After cooking in the marinade for several hours, immediately hang it in a ventilated place, so that the goose meat is drier and firmer and the goose flavor is stronger. Dip in some garlic paste and vinegar to sweep away the greasy in your mouth. The more you chew, the more fragrant it is.
Fish, shrimp and crab shells
The sea eats the sea, so the seafood in Chaoshan has a sense of existence.
From the point of view of raw food, they like to eat pickled blood clams raw, dip them in garlic vinegar and bite them down, which is fresh but not fishy. Saltwater crabs are delicate in meat, and crabs in season are fatter. In addition to these two kinds, there are raw pickled shrimps, thin shells, sea shrimps, bamboo rafts and so on. Give Chaoshan people a handful of salt and you can pickle the whole ocean. April is the fattest season for Chaoshan shrimp.
Raw fish is another way to eat raw. Chaozhou is one of the few areas in China that still maintains this diet. In Chaozhou, Guantang fish is the most famous. Slicing is necessary on the wine table. Soy sauce, radish puree and mustard are common dipping sauces. Compared with Japanese sashimi, Chaozhou is rich in ingredients: shredded ginger, garlic slices, Chili rings, celery slices and green olives. Different raw fish have different dipping sauces, and the last fish can be used to cook porridge. After drinking porridge, each person has a bowl, which is really a bit punk for health.
Speaking of cooking porridge, Chaoshan casserole porridge should be as magical as Chaoshan beef hotpot. Chaoshan casserole porridge is specially made from salty porridge. Most of the ingredients are seafood, and no fish, shrimp, crab and shellfish are spared.
Cook slowly in a casserole with low fire, and the simple porridge becomes soft and sweet. Rice grains absorb seafood from fish, shrimp and crab shells, making a bowl of simple porridge more layered.
Professor Xian Yuqing, who studied Lingnan culture all his life, once praised the supreme culture of Chaoshan cuisine. Chaoshan kungfu tea and health soup are the secrets of Chaoshan people's health. So when you come to Chaoshan, you must experience it.
The technology of cooking soup in Guangdong has reached its peak. Almost everyone, whether a chef or a housewife, can cook a pot of soup with an old fire. Chaoshan people pay the most attention to food supplement, and pay attention to "eliminating summer dryness in summer and autumn and keeping out the cold in winter and spring". The ingredients follow the principle of "homology of medicine and food, timely consumption" and are highly respected in the way of natural health preservation. Cook the soup slowly, the temperature has passed. Mix ingredients with traditional Chinese medicine to make soup, so as to achieve the effect of food tonic.
Kung Fu tea is world-famous and known as "China Tea Ceremony". Chaoshan congou tea was popular in Song Dynasty and has a history of thousands of years. It is listed in the national intangible cultural heritage list. Japanese tea-frying ceremony and tea-making ceremony in Taiwan Province province of China all came from here.
What is kungfu tea? The brewing method of tribute tea is divided into sixteen steps and twenty-one procedures, which pay great attention to tea set, water quality and tea making. For Chaoshan gourmets, tribute tea is not only a folk custom of tea art, but also a way of life.
Chaoshan local tea is divided into single fir tea and South Australia Song tea. Phoenix Mountain is the origin of single fir tea, with abundant sex and rain, and the tea produced is rich in aroma. South Australia pine tea, grown in South Australia Peninsula and planted in alpine tea gardens, has a unique fragrance. Many Chaoshan people will choose to visit Nan 'ao Island.