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Introduction: Fujian on the tip of the tongue, 2 hard dishes fried Xi Shi tongue and guifei chicken, delicious and not expensive
Xi Shi tongue, also known as sand clams, is a local dish in our Fujian Province, which is quite famous in Fujian and is also one of the famous sea treasures in Fujian. This dish is said to have a historical record, during the Spring and Autumn Warring States period, after the Yue King Gou Jian defeated the State of Wu, Gou Jian's wife asked someone to trick Xi Shi out and throw it into the sea and sink into the seabed. Therefore, in the coastal areas of Fujian, there is also a famous dish such as Xishi tongue.
<h1 class="pgc-h-arrow-right" data-track="13" > stir-fried tongue</h1>
In this part of Fujian, people have long used sand clams to make a variety of delicious dishes, some are fried, some are made into soups, etc., and the taste is very delicious. Because the sand clams are in the mud and sand of the shallow sea, the meat is particularly tender, many people like to eat, it is also very convenient to make, and tourists at home and abroad like to eat it.
This dish is made of spicy taste, this taste is the most popular, but also the most under the meal, everyone knows, no matter what dish you eat, as long as it is spicy, it is delicious, appetizing, and addictive. Therefore, in Fujian, it can be regarded as a good product with full color and fragrance.
Directions: Prepare Xi Shi tongue, wash the shells, each Xi Shi tongue has two pieces of shells connected, there is a lot of sand inside, you must wash it several times before you can eat. Then prepare ingredients, cabbage, shiitake mushrooms and bamboo shoots, etc., and eat more mushroom foods in the spring is especially good for the body.
Tip: It is recommended to slice the winter shoots, the diamond shape is the best, good looking and delicious. Sliced shiitake mushrooms or shredded. Then marinate it with sugar, soy sauce, and cooking wine, and mix it with starch to mix a marinade, which will be used later.
Blanch the prepared Xishi tongue in boiling water, remove it as soon as you open the pot and drain it in cool water. Wash the wok, preheat it and add corn oil, sauté the vegetables until semi-cooked, then pour in the Xishi tongue to stir well, and pour in the starch paste just prepared to hook it, after opening the pot, cook for 1 minute, you can turn off the heat.
Tip: When you blanch the water for the west tongue, the temperature is not too high, the seafood is easy to cook, and you can fish it out immediately after the water. This preserves the original taste of seafood and makes the meat more tender.
The second point of this dish belongs to the fast stir-frying of the cuisine, it is not recommended to use a low heat, a few minutes to get it done, and finally with the taste of the very fresh slightly adjusted taste, you can out of the pot, like to eat peppers can put pepper appetizers. In addition to stir-frying, this dish can also be cold mixed, directly steamed to eat, any method can be.
<h1 class="pgc-h-arrow-right" data-track="13" > guifei chicken</h1>
Guifei chicken belongs to a southern delicacy, belongs to the cold dish, the ingredients needed are cooked chicken, and some accessories, such as vegetable onions, carrots, water chestnuts and so on. Meat ham, etc
Directions: Wash the prepared whole chicken, drain the water, throw away the internal organs inside, spread the inside and outside evenly with table salt, and then marinate for about 2-3 hours, you can put green onion ginger and shallots in the chicken belly, so that you can go fishy.
Put all of the above ingredients in a clean soup pot and start boiling, do not turn off the heat after boiling, you need to cook for at least 3 hours, let the flavor of each ingredient overflow, this is ok.
Prepare a large pot of boiling water, burn it to more than 100 degrees, put the marinated chicken in it, and blanch the whole chicken with boiling water, except for the chicken head, so that the fat and all the odors on the chicken can be blanched.
Then pour out a pot of water, change another pot of water, and keep the chicken in until it is clean. Turn on the high heat to start boiling, after opening the pot, turn the heat to low and simmer until soft and rotten, do not open the lid of the pot, simmer for 20 minutes, if you like to eat rotten, you can simmer for a longer time.
Fish out the whole chicken, place it on a large plate, drizzle it with the sauce, coat it with sesame oil and let it cool in the kitchen.
After it has cooled, you can cut it open and start eating the chicken with different sauces. A delicious delicacy, one is the ingredients, the other is the seasoning, these two are indispensable. There are original flavors, there are spicy ones, depending on your preferences. It looks particularly white and not greasy at all. Chicken is rich in protein and has little fat content, making it suitable for everyone.