Chaoshan cuisine(chao shan cai liu da tou )

Chaoshan cuisine

Introduction:

"[liudatou] Datou is the name of Chaoshan people. I really don't know what it's called to write. There is a picture of the truth! For other shell classes, you can also use this method! "

Production steps:

Step 1: wash the big head and set it aside. (you need to soak them in clean water for more than three hours, so that the sand will come out.)

Step 2: Accessories: minced garlic, ginger slices, scallion section, pepper section, star anise, spare.

Step 3: heat the oil and saute the garlic.

Step 4: add star anise, ginger and shallot together to saute.

Step 5: in addition to the pot, add appropriate amount of water to boil, add soy sauce, tea, salt.

Step 6: then add the flavored excipients and some monosodium glutamate.

Step 7: then pour in the big head and cook until the big head is open.

Step 8: the fragrant big head will slip away.

Materials required:

Big head: 500g

Star anise: right amount

Shallot: moderate

Garlic: right amount

Pepper: right amount

Salt: right amount

Soy sauce: right amount

MSG: right amount

Pepper: right amount

Sand tea: right amount

Precautions: 1. There is a lot of sand in the big end, so you must soak it clean. 2. It's good to have a big mouth open. Don't cook it too long.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chao Shan Cai Liu Da Tou