(CCTV Finance "Go Home to Eat") The sixteenth day of the waxing moon is called "tail tooth", on this day, there is a custom of eating tail tooth feast in southern Fujian, do you know what "tail tooth" means?
"Tail tooth" is a traditional festival in the southeast coastal area of China, which originated from the local merchants in the southern Fujian region and gradually became popular in the southeast coastal area. Among them, "tooth" is a folk ritual to worship the land lord, and "tail" refers to the last time of the year, so the sixteenth day of the twelfth month of the lunar calendar is called "tail tooth". In the past, the dishes after the worship were usually given to employees or their families to beat the teeth, but gradually formed a specific custom, and the "tail teeth" became a special festival for employees at the end of the year.
The dishes on the tail tooth feast are very exquisite, if it is a plate of white chopped chicken, then the employees can be trembling, because the boss will start to turn the plate, and who the chicken head rushes to means who does not work hard enough all year round, and will be fired! Of course, this is also a joke.
What dishes should be eaten at the tail tooth feast?
Since it is a custom in southern Fujian, it is natural to invite talents from southern Fujian to the kitchen of "Home to Eat", and Hu Manrong has been making a tail tooth feast for more than thirty years. Today he brought two hard dishes from the tail tooth feast: braised pork roast abalone, which means that the boss has a good business; seafood fried noodle line, symbolizing happiness and longevity.
Braised pork with abalone
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Pork belly is panned in cold water, remove the blood foam and fished out; winter shoots are cut into pieces and blanched in water to remove the oxalic acid, and then fried, the taste is better, and it is easier to color.
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Pour oil into the pot, add garlic cloves, ginger, red sauce and sauté fragrantly, add blanched pork belly, cooking wine, water, winter shoots, add soy sauce, sugar, braised soy sauce to taste, white sugar can neutralize the sour taste of red soy sauce.
Red yeast juice refers to the juice in the remaining lees after the red yeast rice is fermented and brewed into red yeast wine, which is one of the indispensable spices for curing meat and cooking in southern Fujian. Note that the red must be sautéed over low heat, because if it is sautéed at high temperatures, the red mustard juice will solidify together.
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Cook for about half an hour, add abalone and simmer for three to five minutes, the soup is rich and then plated, a plate of bright color, red and bright Minnan version of braised pork is ready.
Next, I started to make seafood fried noodle noodles, which means that life is happy and long.
Seafood fried noodle noodles
Squid and pork belly cut into strips, carrots and shiitake mushrooms shredded, leeks and shallots cut into sections.
Boil water in a pot, add shredded mushrooms, shredded carrots, squid, cake and shrimp into the pot and blanch the water, remove and set aside.
Su cake is a special Minnan cuisine made by steaming fish and pork into purees, mixing and stirring evenly.
Bring another pot of boiling water, boil the water and put it into the noodle line, be careful not to scatter it, cook for two minutes and then fish it out.
Pour oil into the pot, sauté the pork belly to remove the oil, add the shallot white, blanched vegetables, soy sauce, abalone oyster sauce, sugar and stir-fry until fragrant, add a little water and simmer, then add shallots, leeks, and fish out 2/3 of the ingredients as toppings.
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Leave the soup in the pot with spring onions, cook the noodles, sauté evenly, and finally drizzle with shallot oil, plate the pot, and then pour the toppings, and the seafood fried noodles will be ready.
Use chopsticks to clip a noodle line, really from the beginning to the end, happiness and longevity, and then eat a piece of braised meat on the tail tooth feast, the color is bright red and translucent, the skin of the meat is tender, the meat is tight, full of oil, fantastic! Let's eat noodles together.
Treating employees at the tail tooth banquet, what kind of dishes will Chef Liu bring?
Chef Liu said that every year when the staff gather in the store, he will make a dish - assorted stove meat pot, and everyone gathers together to eat a hot meal.
Stove meat, also known as roasted square, hanging stove meat, xiang skin meat, is the traditional famous dish of old Beijing, selecting a thickness of five centimeters of pig thick hip tip, using the traditional hanging stove, fruit wood roasting for four to five hours to make, crispy meat tender, fresh but not greasy, often used for steaming or boiling, can also be made of "edge stove".
Assorted stove meat pot
Cut the tofu into cubes, sprinkle with corn starch and wrap in egg yolks.
Pour the rapeseed oil into the pot, add the tofu, fry until both sides are golden brown, and use the rapeseed oil to add flavor and color the effect.
Washed stove meat cut into slices; sauerkraut needs to be rinsed with water to remove the sour taste and dry the water; shiitake mushrooms are soaked in water, washed and steamed with green onions, ginger, and chicken fat to change the knife, the aroma is more mellow.
Pour hot water into the pot, add abalone oyster sauce, braised soy sauce, sugar, add sea cucumber and squid and blanch it quickly.
Choose a large pot, chop the sea rice into the bottom to freshen, then spread with sauerkraut, shiitake mushrooms, kelp, quail eggs, stove meat, tofu, put in the original flavor, chicken juice, boiling water, boiling pepper, salt, chicken fat, green onion ginger oil, and finally add sea cucumber and squid, sprinkle with green onions, assorted stove meat pot is ready.
A pot of assorted stove meat pot, everything is indeed a hard dish in the tail tooth feast, eating well and drinking well means that the next year is better.
Looking back on the past year, we have experienced many hardships, but also make everyone look forward to the future, we put the beautiful meaning in the food, hope to start a new year, life has become more fulfilling.
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(Edited by Yu Ding)