Chapter 74 A small universe of rice rolls

If the rice rolls in Guangzhou are a plate of pulled intestines, then the rice rolls in Chaozhou are a whole world.Although I don’t want to use the comparison method to set off the deliciousness of Chaozhou rice rolls, almost everyone who has compared the two will sigh with sympathy: Why are Chaozhou rice rolls so delicious?All kinds of pulled intestines in Guangzhou are only different in the ingredients. In fact, even with different ingredients, the taste is similar. Eating a plate is really boring.Chaozhou rice rolls are just the opposite. The raw materials of each small shop are similar, but the unique sauce is a clear sign of different styles.

Even though they belong to the same land of Chaoshan, Chaozhou’s rice rolls are different from Shantou’s. People don’t add oysters and fresh shrimps to rice rolls.Generally speaking, Teochew rice rolls are filled with eggs, minced pork and Chinese cabbage, which is homely and bland.These three are spread on the thin rice paste, after steaming on an iron tray, it is scooped into a cylinder with a special iron sheet, and the sauce is poured on it.My personal preference is that the more chopped Chinese cabbage is added, the better. The eggs should be beaten evenly, and the minced meat is only used as a supporting role. After mixing, the taste of the rice rolls is more delicious, and it also increases the complexity of chewing.Moreover, the Chinese cabbage cooked by the hot steam retains the original fragrance of the vegetable juice, and absorbs the umami taste of the egg and minced meat.

In terms of seasoning, Chaozhou people will definitely not just drizzle soy sauce on it. Even if it is first-time soy sauce, Chaozhou people will just sneer at it-such a single-line taste is not what Chaozhou people are willing to make.The soul of Chaozhou rice rolls lies in the homemade rice roll sauce that is different from every household. It has a strong aroma made from peanut butter and sand tea sauce, a goose oil flavor from brine soup, and oily shallots and minced meat to enhance the oil. Nasty approach. The restaurant I like uses the sauce made from oyster sauce and marinade, which looks amber and transparent. It is different from the occasional greasy and cloudy feeling in other restaurants. It looks more elegant and delicious.Their method is somewhat similar to the braised noodles in Malaysia; and a miracle appeared in a jar of homemade chili that seemed to be placed on their table inadvertently. The hot oil was poured into the chili powder and sesame seeds to bring out a strange aroma. This method It also has something in common with Sichuan's "sea pepper dipping dish".This is not the most traditional Teochew rice roll, but it is one of my favorite places to go.

A plate of rice rolls looks ordinary, but tastes ever-changing.Add some mature vinegar, add some chili sauce, you can have a different ending.Even if you don’t add anything, when this plate of rice rolls is brought up, the white rice rolls, light green vegetable powder, and yellow steamed eggs all form a fresh color scheme, which already makes people’s index fingers move.After pouring the sauce, the store did not forget to sprinkle a small handful of coriander whiskers and a small spoonful of brown preserved radish to make the structure of the whole rice roll more rigorous, and it will never get tired of eating.

Chaozhou rice rolls can be eaten as a staple food, because each plate is a different world.As for why I praised Chaozhou rice rolls as if I had received black money, I think that in addition to the food wisdom of Chaozhou people, there is also the nostalgia that can’t be obtained late at night.