潮汕的妹子来报道美食
初来乍到这个平台， 首先肯定是要好好介绍自己给朋友们，我来自广东潮汕 。
提起潮汕，大部分人的印象里都是经商，美食。正所谓“天下食货，粤东尽有之；粤东所有食货，天下未必尽有”。而其实美食就是让人们认识一个地方生活，风土人情，以及历史文化的最直接的途径。
对于一枚真正的吃货，潮汕是个不能不去的地方。肠粉、牛肉丸、蚝烙、卤水、海鲜、牛杂粿条……说起来也半年没有回家了，满脑子怀念这些味道。
普宁肠粉
第一个肯定是肠粉，其实肠粉早在唐朝就已经有了，他有个很霸气的名字叫龙龛糍，而到了清朝，乾隆皇帝微服私访，对这龙龛糍赞不绝口，并且说，这龙龛糍长得特么像猪肠子，不如就叫肠粉吧。因而肠粉的名字由此流传下来，所以，肠粉并不是所谓的猪肠子。
肠粉风味独特，早餐宵夜皆宜，是潮汕人最喜欢的小吃之一~虽然各地制作过程是差不多，但是却各有各的特色，每个人心中都有自己最好吃的肠粉的标准。说得最多的，肯定是我家楼下那家好吃哈哈哈。
❤ 和妈妈一起吃的肠粉
糯糯的米粉磨成水浆，放进肠粉机炊，等待3分钟后 ，把鸡蛋蘑菇虾米肉末放在一个碗里搅拌均匀，淋进肠粉上，再根本个人喜好加青菜，例如生菜，金针菇，等等。2分钟后上盘，淋上各家自制的酱汁，味道真的一级赞。
小时候每天早上都会早早爬起来去吃肠粉，热闹的街市炊烟袅袅升起，几个人搬张小凳子凑成一桌，家长里短地聊天，而我心里只想着赶快吃完，上课要迟到啦。那些每天能吃到肠粉的日子，是记忆里家最热闹的时候。
❤手机里都是家的照片
牛肉粿条牛肉丸
再来说说牛肉粿条牛肉丸。在潮汕，没吃过牛肉火锅都不好意思说自己是潮汕人。潮汕人把牛分的很精细，肥牛、嫩肉、吊龙伴、匙柄、雪花、花趾……
不同部位会有不同的口感，有的鲜嫩入口即化，有的润而不腻，“愣是”把一头牛吃成了“满汉全席”。水开之后，肉大概涮10秒左右，配上特制的沙茶酱，鲜香甘甜，唇齿留香。
潮汕火锅都属于清汤锅，汤底用白萝卜碎牛骨和生姜，追求的是“浓而不浊、清而不寡”。牛肉是现切的，不肥不腻。牛肉丸都是现打的，Q弹嫩滑，非常有嚼劲。
牛肉粿条对我来说更是挚爱，不管我在别的什么地方吃过牛肉粿条，我一定会评论一句，不如家里的好吃啊。
细细的粿条和芥蓝湿炒之后，再盖上厚厚的一层牛肉，牛肉的酱汁浇在粿条上，牛肉的鲜嫩与粿条的滑溜，入口即化，此时的我真在咽口水，要是能吃上一口，无比幸福。
而这些可能只是我脑子里它们的味道，并不是它们的全部。每一个在外的游子，思念最多的一定是妈妈做的饭菜。今天先介绍这么多呦。谢谢大家~
First came to this platform, first of all must be a good introduction to their friends, I come from Guangdong Chaoshan.
Speaking of Chaoshan, most people are in the impression that business, food. Is the so-called "world food and goods, all in eastern Guangdong; East Guangdong all food and goods, the world may not have". In fact, food is to let people know a local life, customs, as well as the most direct way of history and culture.
For a real eat, Chaoshan is a place can not go. Intestinal powder, beef balls, oysters baked, brine, seafood, cattle muckyakes ... ... it is said that half a year did not go home, full of mind miss these tastes.
The first to introduce is Puning intestinal powder
In fact, as early as the Tang Dynasty has been in the Tang Dynasty, he has a very domineering name called Long niche Ci, and to the Qing Dynasty, Emperor Qianlong micro service visit, this niche festive praise,And said that this dragon niche Ci Ci looks like a pig intestines, it is better to call it. So the name of the intestinal powder which handed down, so the intestinal powder is not the so-called pig intestines.
It is one of the most popular snacks of the Chaoshan people. Although the production process is almost the same, but each has its own characteristics. Everyone has the standard of the best food The Put up the most, certainly my house downstairs that delicious ha ha ha.
❤ And my mom to eat with the powder
Waxy glutinous rice flour into the water slurry, put into the intestinal powder machine cooking, wait 3 minutes later, the egg mushroom shrimp shrimp meat in a bowl of mixing evenly, pour into the intestinal powder, and then simply like to add vegetables, such as lettuce , Mushroom, and so on. 2 minutes after the plate, pour on the homemade sauce, taste really a praise.
A child will be early every morning to get up early to eat the pork powder, lively street smoke curl up, a few people move a small stool made up a table, parents chat in a short time, and my heart just want to eat quickly, class to be late. Those days can eat the day of the day, is the memory of the most lively time.
❤The The phone is home photos
Let's talk about beef and kowtow beef balls
In the Chaoshan, did not eat beef hot pot are embarrassed to say that they are Chaoshan people. Chaoshan people to the cattle is very fine, fat cattle, tender meat, hanging dragon with, spoon handle, snow, flower toe ... ...
Different parts will have different tastes, and some fresh entrance that is, and some run but not greasy, "stunned" to a cow to eat "Manchu seats." After the water is opened, the meat is about rinse about 10 seconds, accompanied by a special sand tea sauce, sweet and sweet, lips and teeth fragrance.
Chaoshan hot pot are all soup pot, soup with white radish pieces of bones and ginger, the pursuit of "thick and not turbid, clear and not widowed." Beef is cut, not fat is not greasy. Beef balls are playing now, Q play tender and smooth, very chewy.
Beef Kway Teve must be said to be my attachment to my hometown, no matter where I have eaten beef in some way, I will comment on one, not as good as home delicious ah.
After the thin kowtow and kale blue fry, and then covered with thick layer of beef, beef sauce poured on the kway teow, beef tender and Kway teow slippery, the entrance that is, at this time I really In the throat water, if you can eat a very happy.
And these may be just my mind's taste, not all of them. Each of the wanderers, miss the most must be the mother to do the food. Today to introduce so much Yo Thank you all.