The dish "Lychee Meat" does not have lychees, but is made with pork hind legs or tenderloin and water chestnuts. It is a dish that tests the chef's knife work. The inventor Wang Baoshan, Empress Dowager Cixi was very appreciative after eating the dishes he made, so she was named "King of Catching Stir-fry" by Cixi.
<h1 class="pgc-h-arrow-right" > Fujian lychee meat is a kung fu dish</h1>
This dish does not have lychees, but is made with pork hind legs or tenderloin and water chestnuts. It is a dish that tests the chef's knife work. First, the meat is cut into cross-flower knives, that is, the knife method of "shaving" with diagonal parallel lines and diamonds, and then cut into triangles. This makes it easy to taste and on the one hand, it is also convenient for styling. The quality of the knife work can determine the taste of the lychee meat.
If the meat is cut too thickly and the knife is not careful enough, the meat will be both hard and woody. If the depth and width of the knife are just right, the meat will be slightly rolled up after being fried, and the flower knife surface is just like the rough skin of a lychee. After the meat is cut, together with the water chestnut cut into small pieces, add chicken juice, red rotten juice, egg white powder and grasp evenly, and then cut the side of the meat into a cross flower knife and roll the water chestnut into a circle, which becomes the shape of a lychee.
Mix another bowl of vinegar, sugar, soy sauce, red sorbet, tomato sauce, broth, green onion and minced garlic. Then the rolled meat is fried first, and then the sauce and meat are stir-fried, the shape and texture are like lychees, and the sweet and sour and tender lychee meat is finished. However, the main techniques used in lychee meat are "scorching" and "catching and stir-frying" in Lu cuisine.
Because the inventor of this dish, Wang Baoshan, a Fuzhou chef in the late Qing Dynasty, was once summoned to the palace in 1896 because of the recommendation of Xu Yingqi, the inspector of Fujian, to make sweet and sour dishes in the imperial dining room of the palace. And we know that most of the imperial dining rooms at that time came from Shandong, so they also integrated the skills of Lu cuisine. Empress Dowager Cixi was very appreciative after eating the dishes he made, and Wang Baoshan was also named the title of "King of Catching Stir-Fry" by Cixi, and immediately wrote the three words "Catching and Stir-Frying" as a reward, which was recorded in the "Court Meal Bottom File" left by the Qing Dynasty Ministry of Internal Affairs.
Red rot is a unique feature of Fujian cuisine.
There are more than ten kinds of red rotten production methods such as boiling, pulling, frying, drunkenness, and explosive. Red yeast is the dregs obtained by sifting the red yeast wine developed in Fujian after fermentation in the Song Dynasty. Among them, red yeast is not only used to titian for many dishes in Fujian cuisine, but also to reduce cholesterol, blood pressure and blood sugar.
<h1 class="pgc-h-arrow-right" > light rotten snail slice is a famous knife dish in Fujian cuisine</h1>
The snow-white snails are lightly decorated with red juice and stretched out like flowers, which is a knife-and-worker dish that cuts the tail of the snail meat and then cuts the snail into slices. The focus of this dish is that the slices of snail meat should be cut to a consistent thickness, and not too thick or too thin, otherwise it will not be easy to fry or taste not crisp and old.
When making it, first put the screws in boiling water, drain them, and marinate them with Shaoxing wine. Then cut to a snail thickness and fry the winter shoot slices slightly before draining. Next, sauté the minced pesto and then add the red and slightly sautéed, then add the mushrooms and the oiled winter shoot slices, then add the green onion slices, boil with the broth, chicken powder, sugar, soy sauce, sesame oil and too white powder water, add the good screws, stir-fry evenly and complete.
<h1 class="pgc-h-arrow-right" > drunk chicken is a famous dish in Fuzhou, using an old hen</h1>
The practice of drunkenness is to use red rotten to marinate, the most representative of which is "drunken chicken". The method is to slowly simmer the chicken over low heat, cut into pieces, and then immerse in a marinade of minced and steamed red lees mixed with old wine, chicken broth, salt and sugar for 12 hours.
<h1 class= "pgc-h-arrow-right" > braised pork belly, The Fujian people's next rice god dish</h1>
The method is to first cut the pork belly into pieces, add water and shrimp oil and simmer over medium heat until five ripe, then put the soup into a bowl, cover and simmer for an hour, then take out and drain, and then slice each piece of meat again.
Then sauté the pesto and red rot in the oil pan, add soy sauce, sugar, Shaoxing wine, five-spice powder, then the sliced meat and the white onion, and then stir-fry a few times. If it is bad, first mix the pork belly cut into small pieces with red lees, minced ginger, and sorghum wine, then mix well with tai powder water, and then fry in 70% hot oil until cooked through, and then drain the oil. Then, the sliced winter shoots and shiitake mushrooms are blanched in boiling water, and then sauté the shiitake mushrooms, winter shoots and green onion slices in a frying pan. At this time, add pork bone broth, red rot, soy sauce, sesame oil and sugar to boil, then cook the fried pork belly, add sesame oil and turn well to complete.
<h1 class = "pgc-h-arrow-right" > burst ribs</h1>
The method of frying is to blanch the ribs to stain the blood, then sauté the garlic slices and ginger first, add the ribs to the oil and then drain the oil. Next, sauté the minced ginger in a frying pan, add the finely chopped red lees, shrimp oil, sugar, wine, chicken powder and oiled garlic and ribs, burst until the aroma comes out, add the broth, turn to medium heat until the soup is thickened, and drizzle with sesame oil.
<h1 class= "pgc-h-arrow-right" > fried eel</h1>
The method of frying is mostly used in aquatic products. Fry the eel first mix the cut eel with soy sauce, chicken powder, Shaoxing wine, sugar, and red lees juice and marinate for 10 minutes, then grasp the white powder evenly, fry it in the pan, fish out the draining oil, and then add the juice mixed with broth, sugar, five-spice powder, curry powder, ginger, minced garlic, and minced green onion for about half a minute and then drizzle with sesame oil.
Fuzhou light cake The perfect match of red rotten meat in Fuzhou cuisine is light cake. Although the origin of the light cake that everyone generally knows now is that when Qi Jiguang led the army in Fujian during the Ming Dynasty, because of the rain for several days and the army could not lift the stove, he ordered a kind of baking cake that could be hung on the soldiers with hemp rope as dry food, so it was also called Jiguang cake. However, there is also a saying that the Tang Dynasty brought about the "burning bun" (馍馍) brought about by the Tang Dynasty when it moved south from Gwangju, Henan Province, which can be subdivided into several types.
<h1 class="pgc-h-arrow-right" > Fu Qingguang cake</h1>
The first is the "Fuqing Light Cake" in Fuqing, which is about 65 kilometers away from Fuzhou. In Fuqing, only those who shoot sesame seeds on it are called light cakes. Fuqingguang cake with flour, salt and alkali, add water to knead into a dough, knead into a cake shape, sprinkle sesame seeds and punch holes in the middle, after waking up slightly, put it into a special cake oven that has been baked red in advance, bake with pine needles until crisp and then hammered.
< h1 class= "pgc-h-arrow-right" > Fu'an light cake</h1>
The only thing called Jiguang Cake is "Fu'an Light Cake", Fu'an Light Cake pays attention to "copper face iron bottom cotton heart", copper face refers to the surface of the light cake is burnt yellow, the color is like bronze; the iron bottom refers to the crisp and hard bottom of the cake; the cotton heart refers to the soft and delicious inside the cake, slightly salty.
<h1 class="pgc-h-arrow-right" > Zhou Ningguang cake</h1>
Because the local water quality in Zhouning is different from other places and has a unique taste, after being roasted over a charcoal fire, the surface of the cake seems to have a thin shell, yellow with purple, crispy crust, soft cake sac, slightly salty, and crispy taste. You can also listen to the sound of sesame oil when you eat it. In addition, Zhou Ning people also like to divide the light cake into two pieces of "folded buns" made of rice milk, radish shreds, and green onions along the edge of the light cake.
<h1 class="pgc-h-arrow-right" > Gutian light cake</h1>
Gutian light cake is round, about the size of a small bowl, leaving a small hole in the middle, mainly flour, after fermentation, accompanied by salt, sesame seeds, green onion, etc., kneaded into a circle, baked by fire, the taste is crispy and slightly salty. Add salt and baking soda to the reconciled noodles and make a round cake blank with a thickness of about one centimeter and a small hole in the middle. The light cake with green onion and meat pokes two holes in each side, and then the cake blank is pasted on the top wall of the stove and baked around the "Fangcun Light Cake".
< h1 class="pgc-h-arrow-right" > build sunshine cake</h1>
"Jian Sunshine Cake" is relatively large, generally more than 15 cm, and there are also meat fillings. In addition, there is also a way to eat pickles.
<h1 class="pgc-h-arrow-right" > Wuyishan light cake</h1>
Wuyishan light cake is almost the same as the sunshine cake, which is also divided into meat filling and pickles. The method is to first ferment the flour, and then break the dough into several small doughs, then put the minced meat and green onion filling into it, then knead it into a cake embryo, poke a few small holes in the cake surface, and then paste the cake around the baking stove wall after water and bake for about five minutes.
<h1 class="pgc-h-arrow-right" > Hongshan Bridge light cake</h1>
And the elderly people of Fuzhou will know that the best light cake comes from Hongshan Bridge. In the past, Hongshan Bridge was the main water and land transportation route in Fuzhou, and there were many merchants, so the cheap and hunger-resistant light cake became their preferred dry food, the daily supply exceeded demand, and the production became more and more refined, and the "Hongshan Bridge Light Cake" became famous in Fuzhou.
Hongshan Bridge Light Cake Shop, until the end of the Qing Dynasty and the beginning of the Republic of China, there were only two, one is the new Yixing opened in the seventh year of the Qing Guangxu (1881) and the later opened Yuanli. Xinyixing Cake Shop was opened by Fang Renhua, a downstairs person in Xixiang (now Jianxin Town) in Fuzhou. Fang Renhua is proficient in the ancestral light cake technique, making light cakes first in a pan, and then changing to a stove, making the light cake fragrant pine delicious.
<h1 class="pgc-h-arrow-right">END</h1>
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