A list of the contents of this article:

Can you give me some advice on how to do it in Shantou?

1. We need to stir-fry the fresh shrimp, add a little salt, then stir well, and then put all the ingredients prepared before into it. After stir-frying, you can add a small amount of water and simmer for about 10 minutes. When all the ingredients are almost cooked, you can put the rice. At this time, the soup has been basically absorbed, it must be stirred in time. After the whole is done, you can sprinkle some chopped onions, and then the meal is ready. For many people, the steps involved can be cumbersome.

2. Chaoshan Kefan, Puning dried beans, Puning quicksand rice noodle roll, Chaoshan sand taro, fish dumplings, sugar painting, sesame tea, Phoenix dried beans, casserole porridge. People who like to record with your pen and mobile phone can jot down what they have seen, heard and felt in Chaoshan while hanging out. I have not been in Chaoshan for a long time, and I have not been to all kinds of recommendations and tried all kinds of delicacies.

How to make the family practice of Chaoshan Ke Rice (Taro Rice)

1. Scrape and slice the pork belly. Shell the shrimp and remove the sand line and marinate it with a small amount of oil and salt. Cut grass carp into large pieces and grasp them well with salt. Peel the taro and cut it into small pieces. Heat the wok and stir-fry the pork. The pork belly comes out after the oil comes out. Use the lard in the pan to fry the fish. Pan-fry until golden on both sides. Then fry the taro in the pan. Pan-fry the taro until the skin is slightly yellow. Then use the remaining oil to stir-fry the shrimps.

2. Step: prepare rice noodles and side dishes. Soak the dried rice noodles and cut them into strips of appropriate size. Cut sausages or lean meat into thin slices. Wash the bean sprouts and cut the garlic or green onions into thin pieces. Heat some cooking oil in the pan and stir-fry minced garlic or green onions to taste. Add chopped sausage or lean meat and stir-fry until discolored. Add bean sprouts and stir-fry.

3. Practice: wash all the ingredients and cook the rice first. Separate the pork, shell the fresh shrimp, shred the cabbage and cut the taro into small pieces that can be eaten in one mouthful. The pork belly is sliced, and the pigskin is put into a non-stick pan to dry and stir-fry lard, and the following ingredients are made of this lard. The pigskin stays in the pot until the cooking is over.

4. The steps of making Chaoshan rice are as follows: first, wash the pork belly and cut it into thin slices for subsequent use. Next, the shrimp needs to be treated, shelled and sandy, and pickled with a small amount of oil and salt to improve its taste. Cut the grass carp into large pieces, simply sprinkle with appropriate amount of salt, and grasp well to ensure that the meat is fully flavored. Then, peel the taro and cut it into small pieces for use.

5. Nowadays, it is convenient to buy fish, and the shopkeeper can clean up the fish according to your requirements. Cut the ginger into small slices and put them on the back of the fish. Steam for 10 minutes. Wash the onions and cut the onions and green onions separately. Put a little oil in the hot pot, stir-fry from the head, add green onions, add oyster sauce and a little sugar, and then add the original juice of steamed fish.

6. This series of practices can not only ensure the appearance of the relevant ingredients, but also have a very good taste. We need to stir-fry the fresh shrimp, add a little salt, then stir well, and then put all the ingredients prepared before into it. After stir-frying, you can add a small amount of water and simmer for about 10 minutes. When all the ingredients are almost cooked, you can put the rice. At this time, the soup has been basically absorbed, it must be stirred in time.

The Beginning of Winter Kefan's practice, how to cook Lidongke rice, how to make it delicious, and how to cook it at home.

The Beginning of Winter Kefan's steps are to collect all the ingredients (here are more than a dozen kinds of green vegetables) and wash all the ingredients clean, soak the dried shrimp and shiitake mushrooms respectively, peel the fresh shrimp and peel the shrimp line, and peel the taro and carrots. Peel millet seeds, cut into small pieces of taro, cut into small pieces of rice, wash clean discharge rice pot, pour in appropriate amount of water, at the same time, add millet seed and taro and press the cooking button to start cooking.

Chaoshan Kefan is a traditional snack in Chaoshan area, which is also known as dry fried rice sticks or fried rice sticks. The following is a simple recipe for Chaoshan rice: dried rice noodles-sausage or lean meat-bean sprouts-garlic or green onions-eggs-soy sauce-salt-chicken essence (optional)-cooking oil steps: prepare rice noodles and side dishes. Soak the dried rice noodles and cut them into strips of appropriate size. Cut sausages or lean meat into thin slices.

Pork belly is scraped and sliced. Shell the shrimp and remove the sand line and marinate it with a small amount of oil and salt. Cut grass carp into large pieces and grasp them well with salt. Peel the taro and cut it into small pieces. Heat the wok and stir-fry the pork. The pork belly comes out after the oil comes out. Use the lard in the pan to fry the fish. Pan-fry until golden on both sides. Then fry the taro in the pan. Pan-fry the taro until the skin is slightly yellow. Then use the remaining oil to stir-fry the shrimps.

Practice: wash all the ingredients and cook the rice first. Separate the pork, shell the fresh shrimp, shred the cabbage and cut the taro into small pieces that can be eaten in one mouthful. The pork belly is sliced, and the pigskin is put into a non-stick pan to dry and stir-fry lard, and the following ingredients are made of this lard. The pigskin stays in the pot until the cooking is over.

The authentic practice of exclusive Chaoshan "Kefan" and how to do it.

Pork belly is scraped and sliced. Shell the shrimp and remove the sand line and marinate it with a small amount of oil and salt. Cut grass carp into large pieces and grasp them well with salt. Peel the taro and cut it into small pieces. Heat the wok and stir-fry the pork. The pork belly comes out after the oil comes out. Use the lard in the pan to fry the fish. Pan-fry until golden on both sides. Then fry the taro in the pan. Pan-fry the taro until the skin is slightly yellow. Then use the remaining oil to stir-fry the shrimps.

Chaoshan Kefan is a traditional snack in Chaoshan area, which is also known as dry fried rice sticks or fried rice sticks. The following is a simple recipe for Chaoshan rice: dried rice noodles-sausage or lean meat-bean sprouts-garlic or green onions-eggs-soy sauce-salt-chicken essence (optional)-cooking oil steps: prepare rice noodles and side dishes. Soak the dried rice noodles and cut them into strips of appropriate size. Cut sausages or lean meat into thin slices.

The steps for making Chaoshan rice are as follows: first, wash the pork belly and cut it into thin slices for subsequent use. Next, the shrimp needs to be treated, shelled and sandy, and pickled with a small amount of oil and salt to improve its taste. Cut the grass carp into large pieces, simply sprinkle with appropriate amount of salt, and grasp well to ensure that the meat is fully flavored. Then, peel the taro and cut it into small pieces for use.

Practice: wash all the ingredients and cook the rice first. Separate the pork, shell the fresh shrimp, shred the cabbage and cut the taro into small pieces that can be eaten in one mouthful. The pork belly is sliced, and the pigskin is put into a non-stick pan to dry and stir-fry lard, and the following ingredients are made of this lard. The pigskin stays in the pot until the cooking is over.

Chaoshan Kefan (Gofan) step chart, how to make delicious

1. The Beginning of Winter also has the saying that "eat good food and keep safe", with the intention of "peace and bumper harvest".

The practice of Chaoshan Kefan

1. Scrape and slice the pork belly. Shell the shrimp and remove the sand line and marinate it with a small amount of oil and salt. Cut grass carp into large pieces and grasp them well with salt. Peel the taro and cut it into small pieces. Heat the wok and stir-fry the pork. The pork belly comes out after the oil comes out. Use the lard in the pan to fry the fish. Pan-fry until golden on both sides. Then fry the taro in the pan. Pan-fry the taro until the skin is slightly yellow. Then use the remaining oil to stir-fry the shrimps.

2. Chaoshan Kefan is a traditional snack in Chaoshan area, which is also known as dry fried rice sticks or fried rice sticks. The following is a simple recipe for Chaoshan rice: dried rice noodles-sausage or lean meat-bean sprouts-garlic or green onions-eggs-soy sauce-salt-chicken essence (optional)-cooking oil steps: prepare rice noodles and side dishes. Soak the dried rice noodles and cut them into strips of appropriate size. Cut sausages or lean meat into thin slices.

3. The steps of making Chaoshan rice are as follows: first, wash the pork belly and cut it into thin slices for subsequent use. Next, the shrimp needs to be treated, shelled and sandy, and pickled with a small amount of oil and salt to improve its taste. Cut the grass carp into large pieces, simply sprinkle with appropriate amount of salt, and grasp well to ensure that the meat is fully flavored. Then, peel the taro and cut it into small pieces for use.