The composition of the second volume of the sixth grade is Chaonan’s specialties, 408 words

Huisha is a cooking method in Chaozhou cuisine. It involves melting white sugar into syrup, and then putting the fried raw materials into the syrup. After it cools and solidifies, the syrup on the outer layer of the raw materials turns white. Frost and serve. Because Chaozhou people call white sugar granulated sugar, Hui Sha is made by melting granulated sugar into syrup and then turning into solid powdered sugar after cooling, hence the name "Hui Sha".

Taro is the most famous Teochew snack and is often served as a side snack at Teochew banquets. Since the taro is made from taro that is rich in starch and sugar is returned to the sand, it tastes especially smooth and sweet. In addition to taro, sweet potatoes can also be used to make sand-returning dishes. Chaozhou people are accustomed to putting sand-returning taro and sweet potatoes on the same plate. Because the taro is white and the sweet potato is golden, it is known as the "Golden Pillar and Silver Pillar". It can be called the "full house of gold and jade"

Candied scallion pancake is a Chaoshan snack. Originating from Futan Village, Chendian Town, Chaonan District, Shantou City, Guangdong Province, it is known as Yatan, so many people call the candied scallion pancake "Yatan Candied Onion". It is made of a round pancake wrapper with long strips of candied scallions inside. The shape matches the name very well. Candied onions are long strips with many through holes in the middle, like multiple onion holes stuck together side by side. They are white in color, so they are called candied onions. The pancake skin is cooked on a stove and is also white and a very thin round pancake. Sprinkle the candied scallions with sesame seeds, wrap them in pancakes, and you're ready to eat.

Candied scallions (also known as scallion sugar): specially processed with white sugar and maltose. Mix a small amount of flour with sugar, cook for a long time, gradually remove the water, make it into a paste, and then refine it repeatedly. , to make it tough and crispy, and then make it into a rectangular shape with onion holes in the middle. Candied shallots break down easily. Candied scallions are crispy and sweet in the mouth. Compared with other famous tea snacks from various places, candied scallions have its own special advantages and unique local characteristics.

Spread out a piece of pancake, put on a piece of candied scallion, sprinkle with ground peanuts and sesame seeds, wrap it in the pancake, and you can enjoy a famous Chaoshan delicious specialty with Chaoshan characteristics.

Foil cake rolled with sugar scallions, also called sugar scallion foil cake, is a Chaoshan delicacy that is about to disappear, a sweet fragrance that people will miss even in their sleep. Now, with all kinds of modern refined candies flooding the market today, let us take advantage of the wings of folk songs and revisit this ancient local candy!

Let’s talk about candied scallions first. The main raw material for making candied scallions is white sugar, which needs to be boiled in a pot first and then cooled to a suitable temperature before being beaten while it is still hot. The action of pulling the sugar is very similar to the northern ramen, but the sugar is very tough and needs to be fixed at one end to use it. When I was a child, I mostly saw the use of nails nailed to wooden telephone poles. Each time, the middle of the candy bar was hung on the nail. After stretching, the two strands were put together and hung up again. Repeat this process to incorporate air into the sugar until it becomes a white hollow rectangular candy bar. Then cut it into little finger-long segments to become crispy and sweet "white sugar scallions". Candied scallions, as the name suggests, are sugar cubes with onion holes and as white as scallions.

The candied scallions taste crunchy and melt in your mouth without sticking to your teeth. It is so delicious. The only drawback is that the sprinkles always fall off when eating, so we came up with foil cake rolled with candied scallions.

Speaking of foil pancakes, many people may think of the pancakes used to wrap the stuffing when eating Beijing roast duck. However, Chaoshan’s foil pancakes are thinner. A stack of about ten sheets is equivalent to the thickness of one Beijing pancake. Chaoshan foil cakes are not rolled out with a rolling wheel, but made using a special method. The person making the foil cake holds the thin dough in one hand, touches it to the bottom of the hot pot and withdraws it. The thin dough that is stuck to the pot then solidifies into a cake, so he lifts up the foil cake and stacks it aside with the other hand. It's very fast to apply and close it, to remove it and to release it.