salty and fresh Recipe
ErynOrtiz
Although I am a Hakka, my favorite Cantonese cuisine is Chaoshan cuisine and Shunde cuisine. If I say that the most unforgettable thing in Chaoshan cuisine is this small stir-fried dish-"Jinbuhuan stir-fried thin shell". <br />I remember helping a painter organize manuscripts a few years ago, and after finishing his busy work, I went to his house to get a meal. When he served a plate of fragrant stir-fry, I was immediately attracted by this dish. Use chopsticks to pick one grain and send it to your mouth. The extremely fresh and fragrant taste can only make people aftertaste, but it cannot be described in words. Regardless of my attitude, sending one grain into my mouth is like being addicted to chewing melon seeds. I can't stop it. If it weren't for the thin shell that was hard, I might have eaten the shell down...<br /> To be honest, I can't help but swallow my saliva while coding this text. <br /><br />Thin shells are divided into "wet fried" and "dry fried". My practice today is to stir-fry. The method of wet frying is to add ginger, garlic, onions, peppers and Jinbuhuan, stir-fry until the aroma is fragrant, add water, bring to boil, add thin shells and seasonings, and cook until the mouth opens. <br />The authentic method of frying thin shells does not add salt, but uses fish sauce to flavor it. Also, Jinbuhuan is the soul of this dish. If the ingredients are insufficient, I definitely wouldn't recommend you to cook this dish!
