Hello everyone, today to share with you Taiwan food Hakka stir-fry, I hope to meet everyone's taste buds.
<h1>Hakka stir-fry</h1>
Hakka stir-fry is an invention of a Hakka woman in Taiwan.
The Englishman Oudley asserted in the "Hakka Race Chronicle" that Hakka women are the best working women in China... The Hakka people, the cheese above the milk, this brilliance is at least seventy percent, and it should belong to the Hakka women.
This dish is related to the sacrifice. The three animals prepared by the Hakka people to worship the gods are mostly roasted chicken, pork and dried squid, and since there are many gods at the feast, the ingredients prepared cannot be shabby. The Hakka women then cut the leftover pork after the worship into strips, the squid was soaked and shredded, and the home-grown shallots were added, added with soy sauce, and quickly fried into a salty and fragrant rice dish.
The three animals of the Hakka people are different from those of the Minnan people, who use to worship the three animals of the land gong, in addition to the cooked chicken and pork, mostly with fish. In Taiwan's folk beliefs, the sacrifice of animals can be roughly divided into raw food and cooked food, offering raw food indicates that the relationship is more distant, and cooked food represents a more familiar relationship. Quasi-this, the predecessor of Hakka small stir-fry, with a kind meaning.
This is a very intimate home-cooked dish that can be eaten in Hakka restaurants in Taiwan. Hakka people naturally do not call their own exclusive dish "Hakka small stir-fry", and the north and south titles are different, the southern Hakka called "fried squid", it can be seen that the squid is the mainstay, the pork shreds are only embellished, dispensable; the northern Hakka are called "fried meat" or "small stir-fry", naturally with pork as the protagonist. Later, the Hakka stir-fry gradually evolved, adding dried tofu, celery, pepper, garlic seedlings, nine-layer tower, shrimp and rice, showing different styles.
Taiwanese Hakka cuisine began to gain prominence after the 1980s, especially during the elections, when Taiwanese politicians said they were Hakka, enjoyed Hakka cuisine, and their attempts to call for ethnic identity were clearly revealed.
Politicians are good at manipulating ideology, and after several large elections, Taiwanese society has been torn into polarization, and it is very cartoonish that it is difficult to tolerate each other. By now, I am afraid that only the diet can be combined with the polarization of the ethnic group, no matter what camp or color, they all believe in food. For example, Chiang Ching-kuo was fascinated by the famous chef Li Ashu's "braised chin", Lee Teng-hui admired his "steamed beef brisket", Song Chuyu was fascinated by "jujube puree walnut cake", Lin Bairong was obsessed with "sauce bursting green crab", and even the Soviet literary hero Solzhenitsyn also deeply loved his Beijing roast duck...
The salty beauty of Hakka stir-fried oil is very expressive of Hakka taste, strictly speaking, its protagonist is pork belly and dried squid, and the supporting roles are dried tofu, garlic seedlings, peppers, and celery. Dried squid should be selected for thick flesh and larger body, and cut into small pieces after soaking. The most difficult process is to soak the squid, which is too soft and chewy; the soaking time is too short, and it obviously discriminates against those with poor teeth. In addition, there is a little emphasis on cutting shredded pork: when cutting, the pork skin should be facing itself, not outward. When frying, do not be too fuel-efficient, although heavy oil stir-frying is harmful to health; insufficient oil and water is inevitably boring, I recommend that when cooking, excess oil and water should not be plated.
In the north, the Hakka stir-fry often adds celery, while in the south, celery is not added, only garlic seedlings are added. Influenced by the minnan people, many Hakka stir-fry have added sugar to stir-fry, and the sweetness is actually contrary to the original intention of Hakka stir-fry.
I quite appreciate the "Miao Li Xiao Fry" of the Three Gorges "Shepherd Boy RemoteLy Referring to Hakka Village", because the head lady of the spoon is a Miao Li person, so her small stir-fry added a place name. The protagonist of this Hakka dish is pork slices, squid is only a supporting role; but the squid is really hairy, the aroma is fully released, the key may be that the meat is cut into long slices, effectively absorbing the aroma of all the spices and supporting roles, the taste is very wonderful, very different from the general store's small stir-fry cut into shredded meat.
Miaoli Tongluo Township "Fuxin Garden" Hakka small stir-fry example first cut the skin of pork and squid, green onion, pepper, shrimp and stir-fry, the squid soaked very accurately, full of chewiness, but will not be hard enough to bite off the dentures, I guess the water of the squid may be added to the rice wine, otherwise how so fragrant. What is more special is the addition of dried shrimp, several ingredients work together to express salty, fragrant and oily. Yes, oil, after eating this Hakka dish, there is a thick layer of oil on the bottom of the plate.
The Hakka stir-fry of "Heshan Restaurant" in Miaoli Mansion Township also cuts off the pork skin when stir-frying pork. It is a matter of opinion, remove the pig skin to seek harmony in its taste; leave the pig skin, its chewiness and sing harmony with the squid. Like "Brewing Xiangju" leaves pig skin, it is still delicious.
Taoyuan Pingzhen City "brewed Fragrant Residence" Hakka small stir-fry, dried tofu is very tender, squid chewy enough, but not at all hard, squid flavor and shredded meat will be garlic, green onion, nine-layer tower, pepper aroma vividly expressed. Brewing Xiangju is a Hakka restaurant that flaunts nostalgia, and its decorations and decorations reveal a strong nostalgic flavor: ancient coats hanging on the walls, movie posters of distant ages, antique furniture, vintage cabinets, wooden barrels for rice...
"Shouwu Hakka Restaurant" has several branches, the first sign of the shop in Pingzhen City is naturally He Shou Wu Chicken Soup, more than expected is the Hakka small stir-fry unambiguous, other like sealed meat, braised crucian carp, fried tofu are sucking aftertaste; in addition, hometown gnocchi can be described as a variation of salty tangyuan, good creativity, praise.
The secret recipe for the Hakka stir-fry in front of Tomioka Railway Station is ancestral chives oil, and its aroma is not comparable to that of general soy sauce seasoning. The most special dish of this shop is ginger shredded fried powder sausage, which is fried for a long time, and the powder intestine is fried dry and fragrant, which is very different from the general ginger shredded fried sausage.
The overall taste of Hakka stir-fry in the "Guangdong Hakka Restaurant" on Huayin Street in Taipei is sweet. The dried beans are fried and added to the crispy texture. The squid appears hard, and the shredded meat is also a bit woody, making the celery and green onion segments less expressive.
Hakka ancestors from the Tang and Song Dynasties, a large number of migration to the south, first in the Fujian- Guangdong-Gansu border area to settle, and then continue to spread to the south and overseas, there are now tens of millions of Hakka families distributed around the world, can be said to have the sea where there is Hakka.
"Every mountain must have guests, no guests do not live in the mountains", after the Hakka moved south, not only lived in the mountains, even to Taiwan is also half a beat slower, "after arriving as a guest", good places are mostly quickly climbed by the Minnan people; the land suitable for cultivation is narrow, forcing people to live more diligently and simply. Geographical mountain barriers form cultural boundaries and shape the character of ethnic groups. The Hakka spirit connotation is very rich, unity, progress, are the core culture of Hakka.
Manifested in the dietary life, with a closed quality, relatively complete preservation of eating habits, is the formation of a special food culture landscape, for example, there are many dishes and staple food, the formation of a more Hakka characteristics of wild, coarse, miscellaneous traditional eating methods.
One day, discussing the experience of Hakka stir-fry with a graduate student in the "Special Topic in Food and Literature" class, Liao Chunyu said that her aunt's Hakka stir-fry was the best, and the secret was to use rice wine instead of water to soak the squid, and to use marinade gravy instead of soy sauce when stir-frying. Yes, marinade is certainly more fragrant than soy sauce, and squid made with rice wine is certainly more delicious than water.
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