Min cuisine is one of the eight major cuisines in China, formed by a mixture of Han culture and Minyue culture in the Central Plains. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and later integrated with the flavors of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian to form a cuisine. Min cuisine in the narrow sense refers to Fuzhou cuisine, which originated in Fujian Fuzhou Min County, and later developed into three genres of Fuzhou, Southern Fujian and Western Fujian, namely Broad Fujian Cuisine. Because the people of Fujian often travel to and from the sea, the food customs have gradually formed a unique cuisine with open characteristics. Fujian cuisine is famous for cooking mountain and sea flavors, on the basis of excellent color and flavor, especially "fragrant" and "taste", its fresh, mellow, meaty, non-greasy style characteristics, as well as the characteristics of a wide range of soup roads, is unique in the cooking altar garden. Fuzhou cuisine is light and fresh, pay attention to soup and freshness, and are good at all kinds of mountain treasures and seafood; Minnan cuisine (Xiamen, Zhangzhou, Quanzhou area) pays attention to seasoning, heavy fresh flavor; Fujian Western cuisine (Changting, Ninghua area) is salty and spicy, cooking mostly mountain treasures, showing the flavor of mountains. Therefore, Fujian cuisine has formed three major characteristics, one is longer than the seasoning of red rotten, two is longer than the soup, and the third is longer than the use of sweet and sour. In addition to the signature dish "Buddha Jumping the Wall", Fujian cuisine also includes Fuzhou fish balls, Dingbian paste, Zhangzhou brine noodles, Putian brine noodles, oyster frying, Shaxian mixed noodles, flat food, Xiamen Shacha noodles, noodle paste, Minnan salty rice, Xinghua rice noodles, lychee meat, Wuliuju (Wuliuju) and so on.
Historical Origins:
As early as the "Yongjia Rebellion" during the Two Jin Dynasties and the Southern and Northern Dynasties, a large number of Central Plains Yiguanshi clans entered Fujian, bringing with them the advanced scientific and technological culture of the Central Plains, mixing and exchanging with the ancient Yue culture of Fujian, and promoting local development. In the late Tang Dynasty, the brothers Wang Zhenzhi of The Gushi of Guangzhou, Henan Province, led troops into Fujian to establish the "State of Min", which played a positive role in promoting the further development and prosperity of Fujian's food culture. For example, before the Tang Dynasty, the Central Plains began to use red yeast as a cooking ingredient. Xu Jian's "Beginner's Record" of the Tang Dynasty Yun: "Guazhou red yeast, half of the ginseng, soft and creamy, the entrance is scattered." "After this kind of red yeast was brought into Fujian by the central plains immigrants, due to the large number of red yeast, red has become the main color in the culinary aesthetics of Fujian cuisine, and the red sake lees with special flavor has also become a common ingredient in cooking, red rotten fish, red rotten chicken, red rotten meat, etc. are the main dishes of Fujian cuisine, and "red yeast cooking" has become the main feature of Fujian cuisine. Due to the successive foreign trade between Fuzhou, Xiamen and Quanzhou, the gathering of merchants from all over the world, the increasingly frequent cultural exchanges, and the import of overseas skills. On the basis of inheriting traditional skills, Fujian cuisine absorbs the essence of various dishes, adjusts and changes the rough and slippery style, and gradually evolves towards a fine, light and elegant character, and develops into a very high-style Fujian cuisine system.
Fujian cuisine charm:
According to the Neolithic pottery pottery and connecting stove used by the Fujian ancestors in the Neolithic ruins of Tanshi Mountain in Hengxin Village, Sugarcane Town, Minhou County, it is proved that the Fuzhou area entered the cooking era from grilling to cooking 5,000 years ago. Fujian Province is located in southeast China, facing the sea, carrying mountains, the climate is humid, the rainfall is abundant, the earth is evergreen, and the four seasons are like spring. The coastline of the coastal area is long, and the shallow beaches are vast, and the seafood such as fish, shrimp, snails, mussels, sturgeon and oysters is endless all year round. The vast river plains are rich in rice, sugar, vegetables, flowers and fruits, especially lychees, longan, citrus and other good fruits are famous at home and abroad. The mountains and streams are rich in tea, shiitake mushrooms, bamboo shoots, hui rice and deer, stone scales, river eels, turtles, pangolins and other rare wild game. "Fujian Tongzhi" has poems such as "The Rao of Tea Shoots and Mountain Wood Is All Over the World", "Fish salt mirage and clams are rich and green", "Two letters are born in the sea, fish and shrimp enter the market regardless of money", "frogs and clams and clams are tongued in the west, and people have a lot of sweet and fresh seafood", which are the ancients' high praise for the wealth of the Fujian Sea. The people of Fujian have used these unique resources to cook delicious dishes and gradually formed a unique Fujian cuisine. Fujian cuisine, fine selection of ingredients, rigorous knife work; pay attention to the heat, pay attention to the soup; like to use condiments, the taste is changeable.
<h3 class="pgc-h-arrow-right" > Mindong</h3>
The flavor of Fujian cuisine, represented by Fuzhou cuisine, is also the main body of Fujian cuisine, not only popular in the Fujian-Taiwan region, but also a representative of Fujian cuisine that can be seen everywhere in Chinatowns at home and abroad, and it is also known as "Fuzhou cuisine is fragrant all over the world, and food culture has been passed down through the ages". Fine selection of materials, rigorous knife work; pay attention to the heat, pay attention to the soup; like to use condiments, the taste is changeable, showing four distinctive characteristics: one is the knife work is ingenious, interesting in taste, known for the reputation of shredding like hair, thin as paper, more famous dishes such as fried snails. Second, there are many soup dishes, endless changes, known as "one soup and ten changes", the most famous such as Buddha jumping off the wall. The third is the peculiar seasoning and unique. The seasoning of Fujian cuisine is partial to sweet, sour, light, and good use of sweet and sour vinegar, such as the more famous sweet and sour representative dish lychee meat, drunken ribs, etc. This eating habit is related to the fact that cooking ingredients are mostly taken from the taste of mountains and treasures. Good use of sugar, with sweet to fishy; clever use of vinegar, sweet and sour and delicious; light taste, you can maintain the original taste, and sweet but not greasy, sour but not steep, light but not thin to enjoy the reputation; but also good use of red rotten, shrimp oil, sand tea, chili sauce, sauce and other seasoning, unique style, unique noodles. Fourth, the cooking is delicate, elegant and generous, and the stir-frying, steaming and simmering techniques are the most prominent. The edible utensils are unique, mostly using small and exquisite, simple and generous large, medium and small lid bowls, which more reflect the elegant, lightweight and beautiful pattern and style.
Five representative dishes: Buddha jumping off the wall, chicken soup with sea mussels, light rotten snail slices, lychee meat, drunken chicken. Five bowls represent: Tai Chi Taro Paste, Pot Edge Paste, Meatballs, Fish Balls, Flat Meat Swallow.
<h3 class="pgc-h-arrow-right" > minnan</h3>
Minnan cuisine has a fresh and refreshing characteristic, similar to Teochew cuisine, but mainly seafood and products. In terms of condiments, it is longer than the application of peanut butter, sand sauce and other ingredients. Representatives of Minnan cuisine include seafood, seafood products (shrimp skin, fish balls, shrimp balls, etc.), medicinal food and Nanputuo vegetarian dishes. Minnan cuisine pays attention to the production of dishes according to the local special natural resources, combined with seasonal changes, pays attention to "seasonal", cooks good dishes with color, taste and shape according to seasonal products, and matches different seafood with vegetables in different seasons at four o'clock, paying attention to fresh ingredients, original taste, fresh and sweet taste enjoyment.
The biggest feature of Minnan medicinal food is to stew in the water, or to cook medicinal food with seafood, Nanputuo vegetarian dish comes from the millennium famous brake - Nanputuo Temple, it is a typical traditional temple vegetarian dish, with rice noodles, bean products, vegetables, konjac, fungus, etc. as the main ingredient, there are more than 40 kinds of famous dishes, each dish is named after the color, such as "colorful flower welcome", some are named after the main ingredient, such as "double mushroom Douli" (Douli = tempeh), some are named in form, such as "Half Moon Shenjiang".
Minnan cuisine also includes local charm snacks, whether it is seafood oyster fried, fish balls, green onion snails, raw hot blood clams, etc., or meat-based roasted meat dumplings (roast = Minnan "hot" meaning), crisp pigeons, beef brisket, fried spices, etc., or snacks of shallots, leek boxes, thin biscuits, bean paste, noodle paste, etc. all make people salivate and want to eat a lot.
One of the Xiamen in Southern Fujian cuisine has distinct characteristics. After a long period of excavation and innovation, Xiamen cuisine has gradually formed 4 business cards represented by seafood, snacks, vegetarian dishes and medicinal food. At the China Food Festival, a number of Dishes in Xiamen won the titles of Chinese Famous Banquet, Famous Dish and Famous Point, and Xiamen launched the brand of "Xiamen Cuisine" in the country. Among them, the East China Sea jade snail incense, crab yellow grilled guanyan, fresh shellfish stuffed Liao ginseng, pumpkin shark fin cup, Ludao pearl, silk rain cloud, South China Sea golden lotus have been listed in the Chinese famous dishes.
<h3 class="pgc-h-arrow-right" > minxi</h3>
Also known as Changting Charm. Represented by Longyan cuisine, it is mainly popular in western Fujian. It is closer to the Hakka charm of Cantonese cuisine.
Located at the border of Guangdong, Fujian and Gansu provinces, Fujian cuisine is based on Hakka cuisine, mostly using the unique exotic products of mountainous areas as raw materials, with dense mountain towns, soup, light and nourishing unique features. Representative dishes include potatoes and taro, such as soft and palatable taro dumplings, taro buns, fried snow potatoes, pancakes, fried potato balls, taro cakes, stuffed taro, steamed full rounds, fried full rounds, etc.; wild vegetables are: white-headed dumplings, leaf dumplings, bitter soup, fried purslane, duck claw grass, chicken claw grass, fried marigold, spray nose sprouts, wild amaranth, fried wood brocade flowers, etc.; melon beans are: winter melon pot, stuffed bitter melon, crisp cucumber, melon soup, melon dumplings, dog claw beans, arhat beans, fried bitter melon, stuffed green peppers, etc.; rice and food are: red rice or rice made of millet, Sorghum millet, wheat dumplings, fist millet, etc.
<h3 class="pgc-h-arrow-right" > Minzhong</h3>
Fujian Chinese cuisine is known for its unique charm, exquisite work, variety and affordability, and snacks account for the majority. The most famous of these is shaxian snacks. There are more than 260 varieties of snacks in Shaxian County, and there are more than 47 kinds of them listed all year round, forming a flat food (meat) series, a tofu series, a roast series, a taro series, a beef offal series, and its representatives are roasted sale, flat meat, Xia Mao taro dumplings, dried mud fish powder, fish balls, real heart tofu balls, rice jelly skin, rice parfait and jubilee fruit.
<h3 class="pgc-h-arrow-right" > northern Fujian</h3>
Fujian cuisine northern Fujian unique products rich, sweaty green long, cultural wealth, is a place of benefits of the production of food, rich natural secondary forest resources, coupled with humid subtropical oceanic climate, for northern Fujian to produce a lot of various types of mountain treasures to provide an abundant premise. Mushrooms, red mushrooms, bamboo shoots, Jianlian, barley and other local products, as well as hare, wild goats, chamois, snakes and other wild game are the top ingredients for food. The main representative dishes are Fuxi Bagua Feast, Wengong Cuisine, Manting Banquet, Snake Banquet, Tea Banquet, Shabu Rabbit Meat, Smoked Goose, Dried Carp, Dragon Wind Soup, Food Grab Fin, Winter Bamboo Shoot Fried Bottom, Chrysanthemum Fish, Double Money Egg Ru, Eggplant Sauce Chicken, Jian'ou Plate Duck, XiaYang MuXi Cake, etc.
<h3 class="pgc-h-arrow-right" > Putian</h3>
Fujian cuisine is represented by Putian cuisine and is mainly popular in the Putian area.
Puxian cuisine is characterized by the smell of the countryside, mainly representing Xinghua rice noodles, Putian brine noodles, stewed meat, Putian Mountain Li stewed powder, West Tianwei flat food, pork belly slippery, stir-fried Si powder, white cut lamb, braised tofu, pull-back grass stewed pork feet, soil shoot jelly, West Tianwei flat food, sour and spicy squid soup, Putian fried buns, etc.
Origins development:
Fujian is a famous hometown of overseas Chinese in China, and the new varieties of food and some novel condiments introduced by overseas Chinese abroad have also had a non-negligible impact on enriching Fujian's food culture and enriching the content of the Fujian cuisine system. After long-term exchanges with overseas people, especially the people of the Nanyang Islands, the overseas food customs have gradually penetrated into the food life of the Fujian people, so that Fujian cuisine has become a unique cuisine with open characteristics.
Fujian cuisine is a combination of local cuisines with different flavors from Fuzhou, Southern Fujian and Western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine, in addition to prevailing in Fuzhou, it is also widely spread in eastern Fujian, central Fujian and northern Fujian. Its dishes are characterized by refreshing, tender, light and elegant, sweet and sour, and most of the soup dishes. Fuzhou cuisine is good at using red rotten as a ingredient, especially paying attention to the soup, giving people a sense of "hundred soups and hundred flavors" and bad aromas, such as "mushroom soup broad belly", "meat rice fish lips", "chicken silk bird's nest", "chicken soup sea mussels", "fried eel", "light and fresh bamboo clams" and other dishes, all have a strong local color. Minnan cuisine is found in Xiamen, Jinjiang, Youxi and Taiwan in the east. Its dishes are characterized by fresh alcohol, tenderness, lightness, and pay attention to the ingredients, good use of spicy and famous, in the use of sand tea, mustard, orange juice and medicine, Jiaguo and other aspects have unique features, such as "DongYu Dragon Ball", "steamed after the fish", "stir-fried sand tea beef", "scallion roasted hoof tendons", "angelica beef brisket", "Jiahe crispy chicken" and other dishes, all of which more prominently reflect the rich food interest of southern Fujian. Fujian western cuisine, popular in the "Hakka" region, its dishes are characterized by fresh, fragrant, mellow, known for cooking mountain rare game, slightly salty, oily, good use of ginger, in the use of spicy condiments are more prominent. For example, "stir-fried ground monkey", "roasted fish white", "oil braised stone scales", "fried flower mushrooms", "honeycomb lotus seeds", "dried golden silk tofu", "unicorn elephant belly", "shabu jiu pin", all clearly reflect the traditional food customs and strong local colors of the mountain village. The cooking skills of Fujian cuisine not only inherit the fine tradition of Chinese cooking techniques, but also have strong southern local characteristics. Although each dish has its own characteristics, it is still a complete and unified system, and different existences make people feel that it is changing, often eating new, and never getting tired.
Cooking ingredients:
The origin and development of Fujian cuisine is inseparable from local natural resources. Cooking raw materials are the material basis of cooking and the guarantee of cooking quality. In the play of cooking role, the generation of cooking effects and the realization of cooking purposes, cooking raw materials play a key role. Fujian is located in the southeast corner of China, surrounded by mountains and seas, with a mild climate and abundant rainfall all year round. Its mountainous areas are lined with trees, green bamboo, streams and rivers, and the coastal areas have long coastlines and vast shallow beaches. The geographical conditions are superior, and the mountains and treasures are rich in seafood, which provides unique culinary resources for the Fujian cuisine system. The local industrious ancestors, in the long practice of life, created, bred and gathered colorful cooking ingredients for future generations, and rice, sugar cane vegetables, melons and fruits are abundant here, especially longan, lychee, citrus and other good fruits are famous at home and abroad. The mountain forest stream has a famous tea, shiitake mushroom, bamboo shoot, lotus seed, coix kernel rice, as well as chamois, pheasant, partridge, river eel, stone scales and other mountain delicacies, while the coastal areas are rich in fish, shrimp, snails, mussels and other marine products, all year round. According to Ming Tu Benjun's "Records of Seafood in Minzhong", there are as many as 257 kinds of scales and introductions. There are more than 750 kinds of statistics of modern experts. The "Fujian Tongzhi" compiled by the Qing Dynasty has records of "the raoness of tea shoots and mountain wood all over the world" and "fish salt mirages and clams are rich in green Qi". Fujian is not only commonly used in cooking raw materials rich and colorful, but also the special raw materials are also widely distributed: Xiamen grouper, Changle Zhanggang sea mussels, Jianning lotus seeds, Liancheng sweet potato dried, Shanghang radish dried, Yongding dried vegetables, Wuping dried pig bile, Ninghua dried rats, Mingxi dried meat, Changting bean house dried, etc., with a wide variety of varieties, different flavors, and enjoy a high reputation. These rich specialties provide the people of Fujian with unique culinary resources and lay a material foundation for the formation of famous dishes of Fujian cuisine.
Specialties:
< h3 class= "pgc-h-arrow-right" > brine shrimp</h3>
Ingredients: 1 kg of shrimp, 2 slices of ginger, 2 knots of green onion
Seasoning: 1 teaspoon of soy sauce, 1 teaspoon of vinegar, 1 tablespoon of cooking wine, salt to taste
method:
1． Wash the live shrimp and remove the black line.
2． Bring water to a boil, add sliced ginger, green onion, cooking wine and salt and simmer for 2 minutes.
3． Add the shrimp, not much time. As soon as the shrimp turns red, you can fish it out (cook it for a few more minutes, then the meat will be old and not fresh), and put it on the plate!
4． Pour the vinegar and soy sauce into a small dish and mix well as the seasoning. Shrimp is served with the ingredients for a unique flavor.
<h3 class= "pgc-h-arrow-right" > Buddha jumped off the wall</h3>
Ingredients: shark fin soup two two, hoof tendon four two, dried scallops four, pork belly one third, pig's foot circle six circles, a cup of taro, half a cabbage, twelve red dates, half a cup of lotus seeds, half a cup of green onion.
Seasoning: 3 slices of ginger, 1 tbsp soy sauce, 2 tbsp wine, 1/2 tsp each salt and sugar, water to taste.
1． Shark fin, hoof tendons, pork belly, pork knuckles added to the onion, ginger, wine over water and blanched;
2． Dried scallops, dates and lotus seeds are soaked separately, Chinese cabbage is too hot, and taro is cut into pieces and fried;
3． Put the ingredients and seasonings processed in the previous steps into the pot and boil for five minutes, then simmer for two hours.
<h3 class = "pgc-h-arrow-right" > drunken ribs</h3>
Features: golden color, sweet and sour taste.
Ingredients: Pork ribs (500 g), garlic, egg white (2 pieces)
Seasoning: curry powder, mustard, pepper, rice wine, sugar, soy sauce, spicy soy sauce, salt, tahini, tomato paste, vinegar, diamond powder, sesame oil.
1． Cut the ribs into more than 20 rectangular pieces.
2． Mix the flour, wine, salt, and egg whites in a small bowl, and mix the tahini, ketchup, spicy soy sauce, curry powder, mustard, sugar, wine, salt, pepper, sesame oil, soy sauce, and vinegar in another bowl.
3． Heat the pan of hot lard (500 g), put the ribs into the diamond powder, protein paste and scratch, then put in the oil pot to cook, then take out the ribs, strain off the oil, and put them on the plate. The oil in the pan is also poured out at the same time.
4． Crush the garlic, sauté in a pan of heat, pour into a small bowl with spices such as tahini and ketchup, and pour it on the ribs together. The color is golden, and the taste is sweet and sour.
< h3 class="pgc-h-arrow-right" > lychee meat</h3>
Ingredients: about 300 grams of lean pork, 100 grams of net water chestnut slices
Seasoning: 3 g minced garlic, 15 g shallots, 50 g tomato juice
1． Cut the lean pork into chunks, cut it into oblique chunks, cut it into oblique chunks, and grasp well with wet starch with water chestnut slices.
2． Clear soup with spices to form a marinade. Fry the meat cubes and water chestnuts for 2 minutes and remove them in a lychee shape.
3． Sauté minced garlic and green onion, add marinade, then add lychee meat and water chestnut slices and stir-fry, plate and serve.
<h3 class="pgc-h-arrow-right" > wrench dried scallops</h3>
Features: "Wrench finger" is a Fuzhou local song commentary "Mr. wear the ring", used to speak the book when the gong dubbing, jade, thicker than the general ring, "wrench finger dried scallop" is made of white radish shaped like a "wrench finger" cylinder, the middle brewed with the name of dried scallops, hence the name. The finished product is yellow and white, plain and beautiful, fresh and soft, light and fragrant.
Ingredients: 24 dried scallops, 1 g of refined salt, 1000 g of white radish
Seasoning: MSG 1 g, dried scallop juice 250 g.
1． Peel and wash the white radish, cut into 1.65 cm long segments, cross-section with a 1.65 cm diameter round thin iron cylinder sleeve to take 24 radish pillars, each radish pillar with a 0.8 cm diameter round thin iron cylinder pierced through, remove the radish heart in the shape of a "wrench finger", each "wrench finger" are filled with 1 dried scallop, loaded into a buckle bowl, poured 150 grams of dried scallop juice, on the upper, cage drawer steamed out of the fire, first decanted the steaming juice, and then flipped in the soup dish.
2． Put the wok on medium heat, pour 100 grams of dried scallop juice and steamed sauce to a boil, add fine salt and MSG to mix well, and slowly drizzle on the "wrench finger drilops" and serve.
Note: Dried scallops must be watered first, remove the old meat on the dry side, wash with water, remove sand and musty smell, and steam it for 2 hours on the basket drawer for 2 hours
<h3 class="pgc-h-arrow-right" > Yuxibu duck</h3>
Features: The duck body is tooth yellow, shiny and fragrant, dipped in garlic vinegar (garlic paste, balsamic vinegar, soy sauce, sugar, MSG ratio mixed) with wine, full of flavor.
Ingredients: A net fat duck weighs about 1250 grams.
Fujian seasoning: 50 grams of refined salt, 5 grams of monosodium glutamate, 25 grams of lard, 100 grams of rice, 25 grams of tea leaves.
1． Use 25 grams of fine salt in the abdominal cavity of the duck, cook in a pot of white water, and spread about 15 grams of refined salt evenly on the duck while hot.
2． Sprinkle rice and tea leaves in the middle of a dry iron pot, drizzle with lard, put on a round wire mesh plate (about 15 cm from the bottom of the pot), place the duck on the wire mesh plate, cover the pot lid, and the gap around the lid is tightly covered with a damp cloth.
3． Heat the middle of the bottom of the pot to slowly burn the rice and tea leaves into smoke and smoke through the whole duck. This step is a key step, how to judge the color of the smoke is just right? The method of observation is: when the smoke coming out of the gap in the lid of the pot turns from white to yellow, the lid can be lifted out of the pot and placed in a large basin.
4． Mix with about 100 grams of hot duck broth, add 10 grams of refined salt and 5 grams of monosodium glutamate, pour into the belly of the duck, and macerate for about 2 hours.
5． Pour the soup from the duck belly, cut into pieces and serve on a plate with garlic vinegar.
<h3 class="pgc-h-arrow-right" > there is meat floss on the day</h3>
Ingredients: 5000 g of pork shank
Seasoning: 500 g of white soy sauce, 400 g of white sugar, 250 g of brown sugar
"Ding Ri has" meat pine 1. Raw materials for renovation: select the lean meat of the pig's hind legs, peel and remove the bones, trim the fat and oil film, and cut into square pieces.
2． Boiling: First cook the meat pieces and skim off the oil slick until the meat fibers can be loosened to a degree. Add the white soy sauce, sugar and red lees and mix well.
3． Stir-fried: After pouring ingredients into the pot, constantly turn over the meat pieces, squeeze the meat pieces into pieces and squeeze them loose, until the broth in the pot is boiled dry, and then stir-fry in a small pot, there is an iron pan to turn and squeeze, so that the water gradually drys, and when the meat loose fibers are loose and not clumped, switch to baking over low heat, that is, "meat loose billet".
4． Puff pastry: Put the "meat pine billet" into a small pot and heat it with a low heat, flip it with a spatula, wait until 80% of the "meat pine billet" becomes a crisp powder, shovel it with a spatula, sift it with a wire sieve, remove the particles, and then put the powdered "meat pine billet" in the pot, pour the lard that has been heated and dissolved into a liquid, mix it with a spatula, and form a spherical round grain, that is, Fujian meat floss.
<h3 class="pgc-h-arrow-right" > liver flower</h3>
Features: This dish is crispy and delicious, delicious and delicious, and it is very suitable for wine.
Ingredients: 500 grams of oil gluten, 100 grams of oil skin, 200 grams of sweet potatoes, 10 grams of wheat flour, 30 grams of starch (corn).
Seasoning: 30 grams of white soy sauce, 1 gram of monosodium glutamate, 40 grams of white sugar, 1 gram of peppercorns, 200 grams of peanut oil
Fujian cuisine 1. Cut each piece of oil gluten into 3 pieces, and each piece is cut into 0.6 cm thick slices
2． Peel the sweet potato (sweet potato), wash and cut into slices as large as gluten
3． Add the flour and water to make a paste and set aside
4． Place the stir-fry spoon on high heat, heat the peanut oil until it is 80%, put the gluten slices under the pan for 1 minute, pour into a colander and drain the oil
5． Stir-fry spoon to leave the bottom oil, then put on the high heat, under the pepper powder sauté, put in the gluten slices, sweet potato slices stir-fry, add white soy sauce, sugar, MSG stir-fry a few times, put in a basin, pour dry starch wrapped well
6． Open the oil skin and pour water to make it soft, then spread it out, put the tendon slices and sweet potato slices rolled into a round stick shape, mixed with flour to make a paste seal, steamed for 6 minutes on the high heat basket drawer and removed, after cooling each roll into two pieces
7． Put the stir-fry spoon on the high heat, burn the peanut oil to 70% heat, fry the oil skin section until golden brown, pour in the colander drain the oil, cut into 1 cm thick diagonal slices, and stack on the plate.
The key to making liver flowers: prepare 1000 grams of peanut oil, and the actual consumption is about 200 grams.
<h3 class= "pgc-h-arrow-right" > fried eel</h3>
Ingredients: 500 grams of river eel, 20 grams of starch (broad beans).
Seasoning: 5 grams of shallots, 5 grams of ginger, 5 grams of garlic (white skin), 20 grams of lees, 25 grams of rice wine, 25 grams of white sugar, 1 gram of allspice powder, 10 grams of curry, 10 grams of soy sauce, 5 grams of monosodium glutamate, 5 grams of sesame oil, 50 grams of peanut oil
1． The eels are slaughtered and cleaned, and 500 grams of meat are sliced and cut into 6 cm long and 3 cm wide pieces
2． Mix the fish with soy sauce, monosodium glutamate, rice wine, sugar, and lees juice, marinate for 7 minutes, and moisten the starch and grasp well
3． When the pan is on high heat and the peanut oil is 70% hot, spread the eel pieces and fry them for 5 minutes to decant the oil
4． Add the broth, sugar, five-spice powder, curry powder, ginger, minced garlic and green onion unwound, cook the eel pieces in oil for half a minute, then plate and drizzle with sesame oil.
<h3 class = "pgc-h-arrow-right" > fried oyster yellow</h3>
Features: The dish is golden yellow with purple pattern, not sea oysters, but has the aroma of sea oysters, crispy on the outside and tender on the inside, delicious and delicious.
Ingredients: cauliflower 125 g, tofu (north) 150 g, seaweed (dried) 8 g, starch (broad beans) 15 g, wheat flour 20 g
Seasoning: MSG 2 g, allspice powder 2 g, peanut oil 30 g, white soy sauce 15 g, white sugar 5 g
1． Wash the cauliflower and chop it
2． Wash and tear the seaweed
3． Cauliflower, seaweed and tofu, flour, dry starch, allspice powder, white soy sauce, sugar and MONOSG are kneaded into an adhesive
4． Heat the wok, pour peanut oil, burn until it is 80% hot, grab a handful of adhesive with five fingers, fry until golden brown, pour into a colander to drain the oil, fry continuously, and plate.
Production Tips:
1． Wang hot frying set, medium heat temperature frying through, and then with high heat to fry the color, shaped like sea oysters, crispy on the outside and tender on the inside
2． Because there has been an oil frying process, 500 grams of peanut oil need to be prepared.
<h3 class= "pgc-h-arrow-right" > eight treasure red sturgeon rice</h3>
Features: soft, sticky, fragrant, mellow, unique flavor.
Ingredients: 125 grams of glutinous rice, 750 grams of green crab, 10 grams of ham sausage, 10 grams of duck meat, 10 grams of pork belly, 10 grams of duck gizzards, 5 grams of dried shrimp, 10 grams of bamboo shoots, 5 grams of peanut kernels (fried), 5 grams of shiitake mushrooms (fresh).
Seasoning: 8 grams of green onion, 5 grams of ginger, 6 grams of cooking wine, 5 grams of white soy sauce, 1 gram of pepper, 1 gram of monosodium glutamate, 30 grams of lard (refined).
1． Wash the glutinous rice, soak in water for 30 minutes and drain, steam in the basket drawer;
2． Eight kinds of auxiliary materials such as ham are steamed and cut into cubes;
3． Wash the red sturgeon, remove the gills, cut the umbilicus into slices;
4． Mix the eight kinds of diced excipients and glutinous rice together, put them in a bowl, top them with washed and sliced sturgeon fillets, add the white onion and ginger slices and steam them for 20 minutes, take out the white onion and ginger slices;
5． Place the pot on a high heat, add the soup to a boil, add 3 grams of dried scallop juice, white soy sauce, cooking wine, monosodium glutamate, pepper to taste, and drizzle on the eight treasure rice.
<h3 class="pgc-h-arrow-right" > the river eel</h3>
Ingredients: 500 g of river eel
Seasoning: 5 grams of salt, 15 grams of cooking wine, 15 grams of garlic (white skin), 10 grams of ginger, 15 grams of shallots
1． Wash the river eels, wipe themselves off the mucus with straw paper, cut the fish body evenly into 10 pieces, cut the knife to the middle bone, do not cut it, and roll out the intestines with chopsticks
2． Blanch the washed river eel in 40% hot boiling water, wash the mucus, rinse off the blood with boiling water, and then wash it with clean water
3． Cut off the head and tail of the garlic, after oiling, blanch the water to remove the floating stain
4． Put the eel and garlic in a bowl, add 500 ml of soup, salt, cooking wine, ginger and green onion knots, seal it with cotton paper, cover the lid, and steam it for 30 minutes in the cage drawer
5． When ripe, remove the cotton paper, green onion knots, and ginger slices.
The key to the production of Xianglu river eel: pay attention to using boiling water to wash away floating pollution.
< h3 class="pgc-h-arrow-right" > go oil field chicken</h3>
Features: The meat is delicious.
Ingredients: 750 g of field chicken
Seasoning: garlic (white peel) 50 g, green onion 15 g, soy sauce 20 g, white sugar 10 g, cooking wine 15 g, starch (broad beans) 15 g, sesame oil 10 g, monosodium glutamate 3 g, curry 3 g, peanut oil 50 g
1． The chicken is slaughtered and washed, the internal organs, head, claws, and skin are removed, the limbs are removed, the thigh bone is pointed and cut into 3 to 4 pieces, and the chicken body is cut into 4 to 6 pieces, and placed in a small basin
2． The cut chicken is mixed with dry starch, soy sauce, sugar, cooking wine, and monosodium glutamate, and marinated slightly
3． Cut off the garlic in two ends, take the green onion white and cut the eyebrow green onion and set aside
4． When the pan is on high heat, pour peanut oil 60% hot, fry the pickled chicken and garlic for 2 to 3 minutes, drain the oil
5． Add the soup, cooking wine, curry powder, monosodium glutamate, sesame oil and turn the plate upside down a few times, and decorate the eyebrows and green onions on the edges of the plate.
1． Field chickens can be peeled or not. Note that the field chicken should be fried
<h3 class="pgc-h-arrow-right" > Fujian stuffed tofu</h3>
Features: tender and crispy.
Ingredients: 1000 grams of tofu (north), 150 grams of pork (lean), 25 grams of dried shrimp, 50 grams of shiitake mushrooms (fresh).
Seasoning: 10 grams of green onion, 5 grams of soy sauce, 5 grams of salt, 10 grams of cooking wine, 10 grams of white sugar, 10 grams of starch (broad beans), 3 grams of monosodium glutamate, 3 grams of pepper, 30 grams of lard (refined).
1． Cut the tofu into 4 cm squares and 20 pieces of 2.5 cm thick pieces
2． Use a 2.5 cm diameter round sleeve to dig out the central part of the tofu block (not through the bottom) to form a concave shape
3． Fine meat, dried shrimp, shiitake mushrooms cut into rice
4． Green onion white cut beads
5． Meat, dried shrimp, shiitake mushrooms, white onion and salt, cooking wine, monosodium glutamate, dry starch evenly into the filling
6． Mix the mixture into the tofu and smooth the surface
7． Heat the tofu on medium heat, cook the lard and fry the tofu in the pan (filling facing the bottom) until golden brown
8． Add 150 ml of broth, soy sauce, sugar, monosodium glutama, reduce the heat and simmer to the top, sprinkle pepper and cooking wine when collecting the juice.
<h3 class="pgc-h-arrow-right" > Putian brine noodles</h3>
Ingredients: 300 grams of meat marinade, 3 slices of Chinese cabbage, 4 shiitake mushrooms, 2 coriander, 150 grams of oil noodles
seasoning:
(1) 4 cups water, 1 teaspoon salt, 2 tbsp soy sauce, 4 tbsp wet starch
(2) A pinch of pepper and 4 tbsp vinegar
1． Wash and shred the Chinese cabbage, soak the mushrooms softly and shredded, sauté the shiitake mushrooms with two tablespoons of oil, then add the Chinese cabbage and fry until soft, add the seasonings to boil, reduce the heat, and add the meat to brine and cook.
2． Bring the other half pot of water to a boil, add the noodles and cook them, then fish into a bowl.
3． Turn off the heat when the meat is ripe and the broth is sticky, add the seasonings and the washed and chopped parsley.
4． Place the noodles in a bowl and drizzle with the cooked meat and serve.