The practice of brewing vegetables originated from Hakka food culture. Stuffed dishes are the signature dishes of the Hakka family.
Whenever there is a New Year's Festival, our Hakka family table is full of exquisite brewed dishes, which are pleasing to the eye and the appetite is greatly increased. Brewed dishes are an indispensable main dish for banquets for family and friends, and are loved by guests.
Hakka people are good at making different ingredients into stuffed dishes, and in our Hakka food culture, almost no vegetables can not be brewed, and no vegetables can be brewed. So, what is "brewing"? Brewing is both a noun, that is, a filling made of various raw materials, that is, a brewing material; also as a verb, that is, the action of stuffing the filling into various ingredients to wrap the brewing material.
The combination of various ingredients and brewing ingredients in the brewing dish plays a complementary role. The brewing dish is not only simple, but also the finished product is beautiful and delicious, tender and lubricated, fragrant but not greasy, which is suitable for all ages.
So, how many delicious dishes do you know about being able to brew and eat? Let's take a look at my menu!
The first course: stuffed shiitake mushrooms
Ordinary ingredients are not ordinary taste, appearance and delicious stuffed mushrooms, delicious flavor and nutrition and health, even picky grandsons are particularly fond of eating, a bite of a real relief!
Here's how:
1. Purchase some fresh raw shiitake mushrooms, remove the mushroom stalks, wash and set aside
2. Wash and chop the hind leg meat into minced meat, add the onion and ginger water (grasp it with your hands while pouring) to remove the fishy taste, put a little soy sauce, starch, grasp well, and finally pour a little cooking oil, lock the water of the meat, mix well and let the meat stuffing sit for five minutes
3. Pour the minced carrots and green onions into the marinated minced meat, add a little salt and mix well. Then stuff the mixed meat into the mushroom trough
4. After the water in the pot is boiled, the brewed shiitake mushrooms are steamed in the pot for 20 minutes. Take advantage of this time, start another pot, sauté the chopped garlic and shallots, pour in the water starch to adjust the juice, pour the steamed shiitake mushrooms on top and eat
The second course: stuffed tofu
There are many ways to eat tofu, as a tofu control, tofu how to make delicious, but the favorite is this classic Hakka stuffed tofu, eat a hundred tired.
1. Wash and chop the bought hind leg meat into minced meat, add the onion and ginger water (grasp it with your hands while pouring) to remove the fishy taste, put a little soy sauce and starch, grasp it evenly, and finally pour a little cooking oil, lock the water of the meat, and let the meat stuffing sit for five minutes
2. Wash and chop the dried mushrooms in advance, add the marinated minced meat with the green onion, add a little salt, mix well and set aside
3. Cut the white tofu into small pieces in two, use chopsticks to make a cut on the tofu, and brew the prepared brew into the tofu, pay attention to the gentle movements, otherwise it is easy to break
4. After the oil is hot in the pan, put the stuffed tofu meat into the pot side by side, let the meat filling be fried and set, and then turn over each piece of tofu. Fry on both sides until golden brown, pour in some broth and simmer slowly over low heat to prevent burning
5. Cook until there is a little left of the soup, pour in the water starch (corn starch soy sauce and water mixture) to collect the juice, out of the pot and serve
The third way: brew bitter melon
Brewed bitter melon, one of the famous Hakka dishes "Brewed Three Treasures", meat and vegetarian with nutrition and delicious, heat and detoxification and rice, the method is simple to see
1. Wash and cut the bitter melon into 4 cm thick pieces, use the tail of a spoon to dig out the melon and set aside
2. Wash and chop the hind leg meat you bought, add the shallot and ginger water (grasp it with your hands while pouring) to remove the fishy taste, put a little soy sauce and starch, grasp it evenly, and finally pour a little cooking oil, lock the water of the meat, and let the meat stuffing sit for five minutes
3. Wash and chop the leeks, pour into the marinated minced meat, add a little salt and grasp well by hand
4. Stuff the meat into the bitter melon, when the oil temperature is 50% or 60% hot, put in the bitter melon in turn, fry on both sides until golden brown, sprinkle a little salt, add hot water, boil and turn the heat down, simmer until the soup is thick and pour in the water starch, you can get out of the pot
Fourth course: stuffed winter melon
Winter melon is brewed in the same way as the third course of bitter melon
Fifth course: fish skin tofu pot
You read that right, it's a dish with a taste. Hakka fish skin casserole tofu, fresh and fragrant, is a delicious dish for entertaining relatives and friends, the method is also simple, learn this dish to prepare to amaze everyone!
1. When the oil is 60% hot, add white tofu, fry until the surface is golden brown, let cool and cut in half, and add the prepared stuffing sauce. (How to adjust the meat filling refer to the second dish of stuffed tofu method)
2. Prepare a casserole dish, brush the bottom with a layer of oil, spread the slices of white radish, then add the brewed tofu and pour in water and bring to a boil
3. Sprinkle some salt after the water boils, add garlic, ginger shredded, fish skin in turn, cover the lid and simmer for 15 minutes, pour in the water starch, and finally pour in the sautéed meat slices and sprinkle some red pepper rings to eat
Sixth course: stuffed eggplant
Eggplant is the hardest dish in the world to make? Hakka eggplant is easy to learn, and the soft and mellow aroma of the brewed eggplant is a very praised Hakka dish.
The recipe is the same as the third course of stuffed bitter melon
Seventh course: stuffed peppers
This is the real rice killer, tiger skin green pepper stuffed meat cure no appetite, delicious rice zero mistakes
The method is similar to the third course of bitter melon, except that the meat stuffing stuffed with chili peppers is filled with green onions instead of leeks
Course 8: Baby cabbage roll meat
Don't like vegetables in your baby? Try the new way to eat baby cabbage, baby cabbage roll meat has meat and vegetarian collocation, nutritious and delicious and simple, the elderly and children are particularly fond of
1. Mince the pork into minced meat, first grasp and marinate with green onion and ginger water for two minutes, then add soy sauce, an egg, starch, stir, then add green onion, sprinkle a little salt, pour a little cooking oil, mix well and set aside
2. Wash the leaves, blanch the leaves for 20 seconds after boiling water until the leaves are soft, then immediately remove and put them in cool water.
3. Take a slice of baby cabbage and wrap it in the minced meat like a candy package and roll it up from the bottom. After the water boils, the rolled baby cabbage is steamed in the pot for 10 minutes.
4. Stir-fry the minced pesto in oil, add soy sauce, salt, oyster sauce and water starch to make the soup and pour over the steamed baby cabbage
The ninth way: flowers blossom and become rich
The essential dishes of Chinese New Year's Eve meal blossom and become rich, representing people's yearning for a happy life, wealth and nobility. It means good taste, good taste, high value, nutritious and delicious method.
1. Wash the baby cabbage or Chinese cabbage to remove the leaf part, take the stem part, blanch the water for 30 seconds after boiling water until the stem becomes soft, then immediately scoop it up and put it in cool water.
2. Cut the stem into 4 cm or so thin slices
3. Each stalk is covered with minced meat
4. Roll and place on a plate as shown in the picture below, beat an egg yolk in the middle, boil in the pot and steam for 10 minutes
5. Sauté the minced pesto in oil in a pot, add soy sauce, salt, oyster sauce and water starch to make a soup, drizzle on top of the steamed dish, sprinkle with green onions and serve
Course 10: Egg dumplings (egg stuffed meat)
Friends who like to eat egg dumplings can make them at home, stew with Hakka stuffed tofu, full of aromas, learn this dish, entertain relatives and friends very face Oh ~ ~ ~
1. Mince the pork into minced meat, first use the onion and ginger water to grasp and marinate for two minutes, then add soy sauce and starch, stir it, then add the green onion and shiitake mushrooms, pour a little cooking oil, mix well and set aside
2. Cut the tofu in half with a brown skin and add the seasoning ingredients into it
3. Put oil in the pot, scoop a soup spoonful of egg liquid into the oil pot, immediately put a small spoonful of meat filling on top, and then use chopsticks to wrap the egg in the meat filling like a dumpling to put it out, and so on until the egg liquid is used up
4. Put oil in the pot, brew the tofu under the oil pan (with the filling side facing down), after two minutes the tofu is turned over and fried, fried on both sides until golden brown, put in water, add the right amount of salt, add egg dumplings in turn, cover and simmer for 5 minutes
5. Cook until the soup is thick, add a little raw soy sauce, add diced red pepper, pour in the water starch and plate
Have you learned these ten stuffed dishes? If there is any unclear place, welcome to discuss in the message area~
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