The north and south winter solstice are in great music
The winter solstice is one of the important traditional Chinese festivals, and it is also a time of reunion and warmth. On this day, families sit around and enjoy a sumptuous reunion dinner. The Chao-style fried double-pin is a classic delicacy on the winter solstice table in the Chaoshan area.
As the name suggests, it is made by putting two ingredients together and frying them. Usually, one is fried fish and the other is fried meat. Fish and meat have their own textures and flavors, and frying them together not only makes the texture richer, but also makes the flavor richer.
When making the Chao style fried dump, you need to use fresh ingredients, especially fish and meat. Fish should be tender, without spines, and meat should be fat and lean. During the frying process, it is necessary to control the temperature of the oil so that the ingredients can be evenly heated and fried until golden brown.
In addition to the selection of ingredients and frying skills, seasoning is also an important part of Chao style fried Shuangpin. Usually, seasonings such as salt, pepper, cooking wine, etc., are used to enhance the texture and flavor of the ingredients. At the same time, you can also add some spices or sauces according to your personal taste to make the taste of Chao style fried Shuangpin more unique.
When tasting the tide-style fried double-pin, you can first taste the original taste of the fish and feel its delicious and delicate taste. Then take a bite of the texture and taste of the fried meat, and feel its fat but not greasy, crispy and delicious taste. The texture and taste of the two ingredients complement each other, creating a lingering aftertaste.
In short, Chao style fried Shuangpin is a very classic delicacy, not only rich in taste and rich in taste, but also means reunion and warmth. On the special day of the winter solstice, taste a tide-style fried double-pin and feel the warmth and happiness of home.