Fujian cuisine, one of the eight major cuisines, originated in Fuzhou, and in the process of long-term development, it mixed Han culture and Minyue culture. Fujian cuisine, which is famous for cooking mountain treasures and seafood, is full of color and aroma, fresh aroma and mellow. Fujian cuisine has three major characteristics, a must for making soup, like to use red rot, sweet and sour. Shaxian snacks are Fujian cuisine from Fujian, you know? In this issue, the Ziya Children's Fun City Observer takes you to taste a variety of special Fujian dishes.
I believe that many people who have never eaten Buddha jumping off the wall have also heard of this famous dish. Buddha jumping off the wall is a test of a chef's skill, if you do not grasp the characteristics of each ingredient, the production is extremely unpalatable, and waste high-end expensive ingredients. Put abalone, sea cucumber, fish lips, hoof tendons, cuttlefish, etc. in the broth prepared in advance, then add Fujian old wine and simmer slowly over low heat. Although the Buddha jumped off the wall and put dozens of raw materials together to boil slowly, when you enter, in addition to tasting the common meat taste, you can also taste the characteristics of various ingredients. The whole dish is fragrant, soft and lubricating, and the meat is not greasy.
Shacha noodles are a special snack in Xiamen, which is salty, sweet and slightly spicy. Its main raw materials are shacha sauce, broth, Quanzhou oil noodles, the quality of shacha sauce is related to whether a bowl of shacha noodles is delicious. The main raw materials of shacha sauce are peanut kernels, white sesame seeds, dried shrimp, shredded coconut, chili peppers, vanilla, etc., which are ground into powder and boiled with oil and salt. The finished shacha sauce, light brown, add Quanzhou oil noodles and mix until even, sweet and spicy sand tea noodles are ready.
People who have eaten drunken shrimp are estimated to have rarely eaten drunken ribs, and during the New Year's Festival, every household in Fuzhou will make drunken ribs. Everyone knows that the drunken ribs that no one loves are made of ribs with horseshoe, sesame oil, rice wine, ketchup and other materials, and they are sweet and sour to eat, with a little bit of spiciness. In addition to being delicious, this dish is also very beautiful, and it is orange-red. At the time of the festive dinner, such a dish looks festive, crisp and tender to chew, and is snatched up by everyone as soon as it is on the table.
Fujian people who grew up by the sea have a great love for seafood, and there is always a seafood dish on the table. The bamboo clams with sharp tips and flattened ends are a food that coastal residents often salvage, and it is delicious and fragrant, and it is widely distributed. In the tide, first use stone to roll the place where the bamboo clams are, pile a sandbag, then dig down from the center, then catch the clams, see where it is escaping, stop it from the halfway, and with this method, you can dig up a lot of clams. This kind of seafood only needs to be cooked for a while, and it is delicious. The most famous method is to white fried fresh bamboo clams, white bamboo clams, with tender green winter shoots, plus black mushrooms, simply stir-fried, the three ingredients reflect each other, beautiful color, delicious and delicious.
Tai Chi Taro Puree is made by steaming betel nut taro, a specialty of Fujian Province, and the whole dish reflects the yin and yang changes of Tai Chi, and the plate comes out with a black and white pisces diagram in the Bagua Array. According to their own preference, the makers can mix the mashed taro and other mashed foods to make their favorite color. In addition to pleasing to the eye, this dish can also enhance appetite and help digestion.
Shaxian noodles are the signature dish of Shaxian snacks, and many food lovers have already tasted its deliciousness. Shaxian noodles are generally made of high-gluten flour, and if the whole bowl of noodles is to be delicious, it must be added with the soul sauce - peanut butter. A bowl of noodles is accompanied by a few pieces of flat meat, and the flavor is rich, the color is bright, and the mouth is full of fragrance.
Any dish in Fujian cuisine incorporates the inspiration of the creator and reflects the wisdom of the cook. Whether it is the Buddha jumping off the wall with a variety of precious ingredients, or the Taiji taro puree that contains the philosophy of heaven and earth, it is a characteristic practice explored by the people of Fujian in their daily lives. There are many Fujian dishes with full color and flavor, what other Fujian dishes do you want to eat? Feel free to leave a message in the comments section.
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