Shantou recipes for home cooking

Chaoshan area is one of the regions with rich food culture. In Chaoshan area, many snacks and home-cooked dishes are popular. These foods are not only popular among Chaoshan locals, but also many foreign tourists love them. When making Chaoshan home-cooked dishes, certain methods and techniques are required. Here I will introduce to you the cooking methods of Chaoshan food such as fried cakes, beef balls and duck meatballs!

1. Fried Cake

Cakes are made from high-quality white rice paste and steamed layer by layer. When making them, first cut the cakes into small even pieces, add fish sauce and sweet red soy sauce and mix well, then stir-fry over low heat until the cakes are red in color and tasty, then put them in a frying pan (frying pan) and use lard to fry the cakes over medium and low heat until they are red in color, add sugar and stir-fry evenly, then add fresh shrimp, pork liver, lean meat, fresh oysters and other ingredients, pour egg liquid on it and fry, add satay chili sauce, MSG, fish sauce, snow powder water, and stir-fry with soup. Xinxing Street fried cakes pay great attention to the heat, so that the cakes are crispy on the outside and tender on the inside, fresh and slightly sweet, with a bright golden color and a fragrant aroma, and a taste that is salty, sweet, fragrant and spicy.

2. Beef balls

Choose fresh beef leg as the seasoning, remove the tendons and cut into pieces, put them on a large chopping board, use two special square hammers (weighing about 3 kg), and hammer the beef leg meat into meat paste with force up and down continuously, add a small amount of snow powder, fine salt, premium fish sauce and MSG, and continue to hammer for 15 minutes, then put it in a large bowl, add minced fish, white meat and MSG, mix well, and stir vigorously with your hands until the meat paste sticks to your hands and does not fall off, then grab the meat paste with your hands, clench your fists and squeeze it into balls, scoop it into a basin of warm water with a spoon, and then simmer the balls over low heat for about 8 minutes, and take out the beef balls. 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, otherwise the beef balls will not be smooth), add appropriate amount of MSG, sesame oil, pepper and celery, and serve with shacha sauce or chili sauce.

3. Duck Mother Twist

A traditional snack, it was first created in the early Qing Dynasty and was originally called glutinous rice dumplings. The most authentic one is the duck dumpling made by Hu Rongquan, a traditional famous store at the end of Taiping Road in Chaozhou City. Duck mother twist is similar to the glutinous rice balls in the north, and its traditional production requires strict requirements. There are four kinds of fillings for duck mother rolls, namely mung bean paste, red bean paste, taro paste, and sesame candy, and each piece of filling weighs about 15 grams. Put the duck wings in sugar water and cook until they float to the surface. Traditionally, there are three duck twists in each bowl, and the filling of each is different. In order to distinguish the different fillings, the duck twists with different fillings are made into different shapes when they are wrapped. For example, some are slightly round, some are slightly pointed, etc., and each has a mark.