<h2>The stuffed dishes made by the Hakka family are delicious and unique, and they are amazing! </h2>
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The Hakka people tell you that everything can be brewed, and I believe that nine of the ten people who have eaten Hakka cuisine will praise Hakka cuisine. As an important branch of Cantonese cuisine, Hakka cuisine not only maintains the characteristics of traditional Cantonese cuisine, but also adapts to local conditions to create a unique Hakka cuisine. Hakka people are mainly distributed in inland mountainous hilly areas, and the wise Hakka people make full use of the products and resources such as mountain treasures and wild game, domestic poultry and livestock, and make special Hakka dishes with the characteristics of "vegetarian, wild, coarse and miscellaneous".
Brewing vegetables is a method of sandwiching, stuffing, coating, wrapping in another or several other raw materials in one raw material, and then heating into a dish.
The method of brewing vegetables originated from Hakka food culture. The Hakka people who migrated from the central plains to the south, because they missed their hometown food or made festive food, the local people who migrated did not have flour for dumplings, so they had to use local materials and vegetables to wrap the filling with different raw materials and vegetables instead of dumpling skins.
Because of the local materials, what is brewed, there is no choice but to create a diversification of brewing dishes. Stuffed tofu, chili, eggplant, bitter melon, rotten bamboo, eggs, taro, garlic... It has formed a Hakka brewed food culture that cannot be brewed without vegetables.
Stuffed tofu, stuffed eggplant, and stuffed bitter melon are among the best, and are known as the "Three Treasures of Brewing".
Stuffed with tofu
Hakka tofu brew is the "top brand" in Hakka cuisine, using a solid taste, nutritious plate tofu, digging a small hole in the middle of each piece of tofu, and filling it with mushrooms, minced meat, green onions and garlic and other condiments.
Fry the tofu in a frying pan until golden brown on both sides, making it crispy and delicious, or cook in a casserole dish over low heat for a long time.
The brewed tofu is tender and fragrant, and the taste is very delicious. Of course, you can also brew fish, shrimp, etc., which not only increases the taste, but also has a chewy head.
Bitter melon stuffing
Bitter melon detoxifies, de-drys and reduces fire, and the slight bitterness can be well neutralized with the fresh and smooth meat aroma. The prepared brewed bitter melon bites down, and the refreshing fiber taste of the bitter melon is intertwined with the smooth taste of the meat filling.
Choose a green and shiny fresh bitter melon, cut into small pieces, remove the cuan and blanch in boiling water to remove most of the bitterness.
Add eggs, green onions, salt, starch and other spices to the meat filling and stir until it is slightly sticky, and then stuff the meat filling into the bitter melon.
It can be fried in oil until golden brown on both sides to maximize the aroma of the ingredients.
It can also be steamed in a steamer, and the bitter melon brewed from the steaming is light and refreshing, and the bitter melon aroma is enticing and slightly bitter and fresh.
Photo: Hakka cuisine
Eggplant stuffed
Eggplant stuffing is also a common brew in Hakka, where fresh and shiny eggplant is selected and stuffed with meat stuffing made from spices such as eggs, oil, starch, and soy sauce.
Fry in the pan, fry the eggplant until the surface is tiger skin color, at this time the eggplant absorbs the gravy, and then put in the steamed, the stuffed eggplant out of the pot tastes perfect, the eggplant wraps the meat filling, bite down, very satisfied!
It is worth mentioning the thick vegetable juice, with white rice special under the rice ~
Stuffed green peppers
Stuffed green peppers are a must in Hakka cuisine, using light green peppers with a full color, a full appearance, a glossy, and slightly larger size.
After the green peppers are brewed with minced pork belly, they are steamed until they are eight ripe, and then fried in oil until golden brown.
The stuffed green peppers that come out of this way are not easy to be charred and raw, and they are delicious and juicy to eat, and the meat filling is completely flavored because it is wrapped in green peppers, soaked in the slightly spicy of green peppers, and can not stop with a mouthful of rice!
Field snail stuffing
Cut off the tail of the snail with a knife and cut off the hard shell of the tail twice, use an awl to pick out the snail meat (to remove internal organs), wash the shell of the snail, and put the pork, salt, brown sugar, starch, monosodium glutamate... Wait until mixed and stuffed into the shell of the field snail.
Put it in a wok and stir-fry for half a day, the meat and spices are perfectly integrated, and the aroma that wafts out can be smelled across a few streets, so the snail is the most suitable for rice
Stuffed with radish
"Eat turnips in winter and eat ginger in summer", winter is the best time to eat turnips. In addition to boiling soups and stir-frying, radishes can also be stuffed with meat to make a delicious and nutritious stuffed radish.
Pick fresh and tender white radish peeled, cut into round slices, choose the fat and lean pork to beat into minced meat, add onion ginger, salt, corn starch, etc. to make the meat filling, put the meat filling into it,
After steaming, pour a sauce made of water, oyster sauce, soy sauce and peanut oil, so that the stuffed radish is ready!
Stuffed with eggs
In the Hakka people, egg brewing is also called "brewing spring". Compared to other stuffed dishes, stuffing eggs is much simpler. It is a delicacy made with shrimp and pork wrapped in egg skins.
"Brewing" is one of the important means of Hakka cuisine cooking, and the meaning of "brewing" in Hakka is to clip and stuff something else into a raw material. It is said that the Hakka people who migrated from the Central Plains miss the dumplings in their hometown, but they are suffering from the fact that the Lingnan region does not grow wheat and cannot make the dough skin of the dumplings, so the Hakka people take local materials and use different raw materials to replace the dumpling skin to wrap the filling, tofu, pepper, eggplant, bitter melon, etc. can be used as the "dumpling skin" that wraps the filling, and the fragrance of the vegetables combines with the deliciousness of the meat filling, colliding with different sparks.
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