Chaoshan people's enthusiasm for their friends, just like their love for cooking, is full of sincerity and intentions, and they believe that treating people with sincerity and affection can win the respect and trust of friends. In the ancient Chinese book "Xingshi Hengyan", it is mentioned that ".Eat slowly, do things busy; Keep your eyes open. This means that in our busy lives, we need to let ourselves enjoy the pleasure of the delicious food, and at the same time, we need to prepare every meal in our lives with our hearts and minds to fully satisfy each other's taste buds. 
Today's menu is a family dinner full of Chaoshan flavors:Fermented bean curd pork belly, steamed black ear eel with sour plum and oyster roastWith satisfaction and anticipation, let's start selecting the ingredients and start making this feast. First of all, fermented bean curd pork belly, the pork belly should be fat and thin, the meat is fresh and tender, the taste is smooth, and a good pork belly can achieve both fragrant and smooth effects. Add fermented bean curd, garlic, and green onions, all of which add flavor to the pork belly, while allspice is the secret to enhancing the overall taste**. Eggs and potato flour make the fried pork belly crispy on the outside and tender on the inside. The estimated cost of this dish is inIt's about 35 yuan, but the taste is definitely priceless. 
Next is the sour plum steamed black ear eel, the black ear eel should be selected fresh and fat, flexible and lively, and then accompanied by fresh garlic, ginger, celery and pepper, and then add sour plum, this is a dish with both color and flavor. The ** of the eel may be higher, but its taste and nutritional value are also irreplaceable. Eel is rich in protein and unsaturated fatty acids, which are necessary for our human body, and the cost of this dish can be inYuan or so. Finally, there is the classic Chaoshan cuisineOyster branding。Simple ingredients such as oysters, green onions, eggs and potato flour can make a full taste of home, and oysters themselves are rich in trace elements, which are extremely beneficial to health. As a representative of Chaoshan's exquisite snacks, oysters are also evocative. The estimated cost of this dish is inYuan or so. *
Such a Chaoshan dinner not only masters the skills of ingredient selection and ingenious matching, but also has a food scene that people look forward to. The preparation of foodLet's take a look at the fermented bean curd pork belly first。First, you need to clean the pork belly and then cut it into cubes; Then add fermented bean curd, light soy sauce, five-spice powder, then grind the raw garlic into garlic paste, cut some chopped green onions and add them to the pork belly, and marinate for more than two hours. After marinating the pork belly, add potato flour and an egg to grasp well; The next step is to fry, when the oil temperature is 6 hot, add the pork belly, fry over low heat until golden brown on both sides, take out and drain the oil. Let's talk about the method of steaming black ear eel with sour plum。First of all, clean the fresh eel and set aside; Then chop the garlic, ginger, celery, and chili peppers, remove the core of the sour plum, and chop them for later use; Then stir-fry the chopped ginger, garlic, celery, and chili peppers, add the chopped sour plum, add soy sauce, sesame oil, and monosodium glutamate to taste, and spread it evenly on the black ear eel after cooling, and marinate in the refrigerator for more than half an hour. 
Finally, put the marinated eel into a pot of boiling water and steam for about 10 minutes. Once scooped up, sprinkle with celery and peppers, then use the lid and continue to simmer for 2 minutes. As for the oystersFirst of all, after the oysters are processed and cleaned, add chopped green onions, sweet potato powder, monosodium glutamate, fish sauce and pepper and stir well; Then put the oysters drizzled with egg wash into the pan and fry them slowly over low heat, fry until the egg liquid in the pan is basically set, gently turn them over, and then turn the other side after frying on one side, until both sides are thoroughly fried. 
I feel that every dish is made with love as the raw material and patience as the seasoning。Keep in mind that during the cooking process, you may encounter some minor setbacks, such as not having enough time to fry the pork belly or not getting the oysters well done. At this time, please do not be discouraged, on the contrary, we should find valuable experience in failure, so that we can better master the cooking skills and make the food more delicious. 
Let me conclude with a quote from a classical quote: ".Meat and vegetables should be seasonedAlcohol is enough to drink. The Food Light Project