Chaoshan rice rolls are different depending on the region, and the juice used is also different.

Chaozhou prefers to use peanut butter and sesame paste, Jieyang prefers to use marinade, and Shantou prefers to put soy sauce.

Soy sauce is the favorite of Chaoshan people.

In other regions, soy sauce is just an ordinary condiment.

But in the Chaoshan region, soy sauce has more of a mission.

For all kinds of raw pickled seafood, soy sauce is an essential ingredient.

For example, raw pickled shrimp and crab and fish.

These delicacies are inseparable from soy sauce.

And the famous Chaoshan lo-mei, soy sauce is an indispensable seasoning in the brine.

The ruddy color of Chaoshan braised goose is because of the soy sauce added when making it.

In addition to cooking, soy sauce is also important in daily diet.

For example, when eating white porridge, outsiders will generally accompany it with pickles and other congee snacks.

And the Chaoshan people prefer to pour some soy sauce into the bowl.

It is said to taste very good.

Eat fried dough sticks and pair them with soy milk everywhere else.

But in the Chaoshan area, fried dough sticks must be dipped in soy sauce to taste better.

Even when eating boiled eggs, Chaoshan people will dip them in soy sauce.

In addition to these normal foods, soy sauce is also widely used in fruits.

To eat bayberry should be dipped in soy sauce, pineapple should be dipped in soy sauce, and mango lychee should be dipped in soy sauce.

It can even be said that all hot fruits, before being sent to the mouths of Chaoshan people, must have a close contact with soy sauce.

And now, the Chaoshan people have invented a new way to eat soy sauce.

For example, if you drizzle soy sauce on top of ice cream or juice ice, it is said to have a pungent taste.

Chaoshan people love soy sauce so much, so it is natural to add soy sauce to rice rolls.

In Shantou, only a plate of rice rolls can be considered to have a soul when it is drizzled with special soy sauce.

It has a different flavor and texture from other rice rolls.

However, this soy sauce is not just a matter of light soy sauce or dark soy sauce.

The soy sauce used in Shantou rice rolls is a bit like the replica soy sauce in Sichuan, and the ordinary soy sauce has to be boiled with various ingredients to become an indispensable match in the rice rolls.

In Shantou, there are many shops that make rice rolls, but the soy sauce used varies from house to house.

It can even be said that in the Shantou rice noodle circle, there are no two rice noodle shops with the same soy sauce taste.

Each has its own secret recipe for boiling soy sauce, which is the foundation of each cheong noodle shop.

The boiling method obtained by Xu Zhuo is relatively simple, at least compared with the practice of dozens of ingredients at every turn, the method given by the system seems to be more complicated than copying soy sauce.

First, add the light soy sauce and dark soy sauce to a bowl, add an appropriate amount of salt and sugar, then pour in the same amount of water, and stir well.

Then pour peanut oil into the pot, add minced garlic and stir-fry until fragrant, then pour in the stirred soy sauce sauce, pour in two spoonfuls of oyster sauce after boiling, and pour the sauce on top of the rice rolls.

In fact, the requirements in the recipe are stricter, you need to use the popular seafood soy sauce in Guangdong, and in addition, you need to put fish sauce when boiling, so that the taste is better.

But now there are no such things in the store, and Xu Zhuo didn't put them away.

After the sauce was cooked, Xu Zhuo boiled some scallion oil with peanut oil.

Later, it will be poured on top of the rice rolls with the sauce, and it will taste even better.

After finishing all this, Xu Zhuo began to pack up the seafood and aquatic products that had just been delivered by the truck.

Xu Zhuo took it out and took a look, ten catties of oysters and three or four catties of prawns.

He pried open the oyster shells, dug out the oyster meat and sliced them, and then took out the shells of the prawns and cut them into pieces.

Then take out some eggs from the kitchen and make the ingredients for the rice rolls are almost ready.

However, there are still shortcomings.

For example, dried radish, Chaoshan people call it preserved cabbage.

This is an indispensable ingredient in Shantou rice rolls.

But there is no one in the store, and Chen Guifang can't find it.

Rushing to the supermarket to buy it, Xu Zhuo was worried that the taste was different, so he thought about it or forget it.

He took out the two steaming drawers that Xie Hailong had sent last time and washed them.

Just as he was about to start cooking, Yu Peiyong walked in, still carrying some pickles in his hand.

"I guess you couldn't find Chaoshan-style dried radish, so I grabbed some from my brother-in-law's house. ”

Xu Zhuo took it and saw that it was exactly what he needed.

"Grandpa Sun also makes Chaoshan-style pickles?"

Yu Peiyong smiled: "He has been to the Chaoshan area before, and he has learned the practice of dried radish from the locals, but it is not easy to sell here, so he makes a little bit every year, so as not to forget the method." ”

Xu Zhuo was a little overjoyed, he really didn't expect Sun Lisong to make Chaoshan-style pickles.

If I need it in the future, I will go to his house and rummage through it.

The scallion oil that Xu Zhuo made just now was to replace these dried radish.

Now that the dried radish is in place, the scallion oil is useless, Xu Zhuo poured the scallion oil he had just scooped out into the pot, and poured the dried radish into it after it was heated and stir-fried until fragrant.

In this way, the cabbage is served one by one, and when it is poured on the rice rolls later, the taste will definitely be even better.

When everything is ready, start making cheong fun.

Xu Zhuo took the water in the pot, covered it, and turned on the high heat.

When it was time for someone to open it, Xu Zhuo stirred the starch that had been precipitated again, and then poured it into the rice milk.

After stirring well, the water in the pot is also boiling.

Brush a thin layer of peanut oil in the steamer and scoop a spoonful of rice milk into it.

Shake from side to side so that the rice milk is laid flat at the bottom of the steaming drawer, then place in the pot.

Taking advantage of this, Xu Zhuo took a small bowl, beat an egg into it, and then began to put minced pork, minced beef, oyster slices, shrimp, shiitake mushrooms, celery and other ingredients into it.

After stirring, the lid of the pot was lifted, and the rice rolls in the steaming drawer had solidified at this time, Xu Zhuo poured the ingredients in the bowl into it, and covered the pot again to steam.

Then he began to grease the other steamer, poured a spoonful of rice milk, and set it aside.

"Can't you pour the stuffing in now?"

Jianguo didn't sleep at this time, standing aside and carefully observing Xu Zhuo's operation, a little puzzled why those fillings were not put in with rice milk.

He had eaten rice noodles in Yangcheng, and it seemed that they were all put in together.

"Let the rice roll roll be formed first, and then add the filling, so that the rice roll will be more layered. ”

Boss Xu didn't know which approach was right.

Anyway, the system gave it this approach, so just follow it.

Looking back, it seems that Xie Hailong poured the filling directly after pouring the rice milk last time.

He thinks it has something to do with chef habits.

However, the practice of letting the cheong fun set first and then pouring in the filling is indeed more aesthetically pleasing than the method of pouring it in one piece.

When the rice rolls in the pot were about the same, Xu Zhuo grabbed two slices of lettuce and some bean sprouts and put them in, covered the pot and simmered, and then took out the steaming drawer and put it aside.

Then put another steamer in the pot.

Then he picked up the scraper and took the steamed rice rolls out of the steamer and put them on a plate.

Drizzle with boiled soy sauce and sprinkle with a spoonful of dried radish.

Xu Zhuo gave it to Yu Peiyong: "Grandpa Yu, try my craftsmanship." ”