What are the methods of Chaoshan home cooking?

Chaoshan cuisine is a very delicious dish and is loved by many people. There are many ways to make Chaoshan home-cooked dishes in life, among which Chaoshan salty and sweet soybeans, Chaoshan raw pickled blood clams, Chaoshan pickled salted plums, etc. are particularly common. The tempting taste makes people salivate just thinking about it. The method is not complicated. As long as you master the proportion and the heat, it will be delicious if you make it at home.

1. How to make Chaoshan salty and sweet soybeans

raw material:

250 grams of soybeans, appropriate amounts of water, cooking oil, brown sugar and salt.

Steps:

1. Soak the soybeans in clean water for several hours, and then take them out after they are fully expanded. In summer, you can soak it in the refrigerator, and in winter, you can soak it indoors.

2. Rinse the soaked soybeans and put them in a pot. Add water, cooking oil, salt and brown sugar and bring to a boil over high heat. Then simmer until the soybeans are cooked, then simmer over high heat until the sauce is reduced and serve.

2. How to make Chaoshan pickled blood clams

raw material:

1000 grams of blood clams, 4 single garlic cloves, 4 fresh peppers, 2 tablespoons of aged vinegar, 4 tablespoons of light soy sauce, and appropriate amount of coriander.

Preparation:

1. After cleaning the blood clams thoroughly, put them in a large bowl and pour in boiling water for dozens of seconds. Pour out the water and leave the blood clams for later use.

2. Chop the garlic into puree and mince the fresh chili and coriander.

Steps:

1. Put the prepared minced garlic and fresh chili on the blood clams, then add aged vinegar and light soy sauce to make a sauce.

2. Pour the sauce on the blood clams, add the chopped coriander and mix well. Cover with plastic wrap and place in the refrigerator.

3. After refrigerating for about an hour, you can take out the blood clams, peel them and eat them.

3. How to make Chaoshan pickled plums

Ingredients: 3 jin of green bamboo plums, 1 jin of fine salt, 1 small cup of white wine with an alcohol content of about 40%, and half a tablespoon of white sugar.

Preparation: Wash the green bamboo plums, remove the fruit stalks, and place them in a ventilated place to dry.

Steps:

1. Place the dried green bamboo plums in a clean large bowl, add fine salt, mix well and marinate for about two days. During this period, remember to turn them over several times so that the green bamboo plums can be marinated evenly and not easily spoiled.

2. After two days of pickling, the green bamboo plums will exude a lot of water, the color of the fruit will turn yellow, the volume of the plums will shrink to about 1/3 of the original, and many wrinkles will appear on the skin. Now they can be bottled.

3. Put the green bamboo plums into the bottle, pour the pickled juice into the bottle, sprinkle sugar on the top, then pour in white wine evenly and seal it.

4. Marinate in a cool place for about 2 months until the plum flesh is soft.