Eating steamed vegetables in the summer saves time and effort, and winter melon stuffed shrimp and bitter melon stuffed meat are regular customers on the table. This practice of filling the meat filling into the dish is called stuffing. (The green pepper stuffed meat that you often eat is also stuffed!) ）
Stuffed with oil tofu
The origin of the brewed dish comes from the Hakka in Guangxi, which can be said to be their original dish, dating back to the early Ming Dynasty.
In the local area, they call the banquet composed of classic stuffed dishes guangxi eighteen brews, and the common tofu brew, shiitake mushroom stuffing, oil tofu brewing, exquisite bean sprout brewing, pumpkin flower brewing, and garlic brewing are all among them. (Stuffed with ham in bean sprouts, stuffed with meat in garlic, Guangxi people are really too strong!) ）
Source :New Year on the Tip of the Tongue
Stuffed vegetables are the best dishes of the Hakka people in Guangxi. The Hakka are very special in Chinese history, and they are known as migratory Han chinese. According to historical records, from the Qin and Han dynasties to the Taiping Heavenly Kingdom period, there were 6 large-scale migrations.
Stuffed tofu
The earliest recorded stuffed dish is stuffed tofu. According to Kao, the dish appeared around the beginning of the Ming Dynasty after the Hakka migrated to Zhaozhou (now northeastern Guangxi).
According to legend, the Central Plains region has the habit of making dumplings, and after moving to Zhaozhou, there is no wheat to wrap dumplings, so they filled the tofu with filling and came up with the method of brewing, continuing the tradition of dumplings.
Source "New Year on the Tip of the Tongue" - garlic stuffing
There is also a saying that most of the Chinese who have just undergone migration live in the mountains and forests, and it is difficult to find pork in the mountains. In order to entertain guests when the food is good-looking and appears to be rich in meat, the clever Chinese people fill the meat with vegetarian dishes, making simple vegetarian dishes beautiful and exquisite.
Source "New Year on the Tip of the Tongue" - Yuzu Brew
Taitai felt that the second statement was still relatively reliable.
It is also said that migration has taught the Hakka people to unite and help each other, and this spirit is vividly reflected through food. Filling meat dishes into vegetarian dishes, this form of wrapping into a ball, is the most direct expression of unity in Hakka culture.
The characteristics of Guangxi brewed vegetables are local materials, what is brewed. If you're not from Guangxi or Hakka, you've probably never seen these beautiful and delicious delicacies.
01 丨Dou sprouts brewed
The ingredients for bean sprouts are very simple, but it is a famous dish on the menu of the garden, and Cixi praises this dish.
The preparation of the dish is completed by using mung bean sprouts of similar thickness and length, hollowing out the bean sprouts with an embroidery needle, and then stuffing the ham silk into the bean sprouts.
Every time Cixi wants to eat this dish, more than 200 imperial chefs gather together to pluck out bean sprouts, which is shocking to think about!
With the development of the times, today's bean sprouts brewing is not as cumbersome as in ancient times, and even if it is steamed with bean sprouts wrapped in meat filling, it is still amazingly refined.
02 丨 Bamboo shoot stuffing
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Click on the video to see the brewed bamboo shoots recipe
Spring shoots are a seasonal dish in spring. Peel the spring shoots, cut them in half, sprinkle with corn starch and fill in the fine plum blossom meat, steam in a pot for 15 minutes and you're done.
The steamed bamboo shoots not only retain the original deliciousness, but also absorb the gravy of the filling, which is crisp and full of spring flavor.
03丨 Pumpkin flower brewing
This dish is limited to the summer season! Every year in August, the pumpkin flowers bloom, and the people of Guangxi begin to "destroy the flowers with their hot hands".
The "male flowers" (male flowers without squash) that have already bloomed are plucked, washed and removed, filled with a filling made of tofu mixed with minced meat, and put them in a casserole and simmered. This soft and delicious, chic summer limit is complete.
04 丨Yuzu skin stuffing
Smart Guangxi people will not waste any ingredients including grapefruit peel. Autumn is hot and dry, and making stuffed vegetables with grapefruit peel can be a good way to reduce dryness and fire.
Yuzu brewing is generally made of Sha tin grapefruit peel, remove the green skin of the grapefruit, the remaining white, the grapefruit peel is cut into a triangular shape, boiled in water softly, and wrung out of the water (this can remove the bitter taste in the grapefruit skin). Finally, stuff your favorite filling and steam it to serve.
05 丨 Taro stuffing
The method of taro stuffing is relatively diverse. Some people like to change the taro into a sandwich blade to stuff the meat filling, some will cut the taro into strips and stir-fry it with bacon and stuff it into the oil tofu, and some like to beat the taro into puree and wrap the filling.
The powdery and fragrant flavor of taro blends with the deliciousness of pork, and you can find the deliciousness of it with a light bite.
06 丨Doudous brewed
Click on the video to see the carob brewing recipe
On the shape of the carob stuffed meat, I am willing to give him 99 points (less than 1 point to be afraid of its pride), like a garland, the long cowpea is woven into a container, stuffed into the minced meat, slightly fried it is delicious, it is simple and fun to make!
07 丨 Tomato stuffing
Tomato brew looks like a delicate dessert.
Cut a lid on top of the tomato, dig out the tomato meat with a small spoon, fill it with the prepared filling, cover the original tomato lid, steam for 20 minutes and simmer for another 5 minutes.
Chop the tomato meat and mix it up in a sauce and take a bite.
Brewed vegetables can be enjoyed all year round, stuffing in seasonal dishes, beautiful taste and taste at the same time, the mood of eating will become better!
01丨Tofu stuffing
Click on the video to see the Hakka stuffed tofu recipe
Cut the tofu into triangular pieces, make a small cut on the side of the tofu and stuff the meat filling. Sauté the tofu in a pan over low heat until golden brown, pour in the broth and finish.
The stewed tofu is full of the essence of the broth, and the smooth tofu mixed with the gravy is delicious, and the ingredients are delicious.
02 丨 Mushroom stuffing
Mushroom stuffed meat is super suitable for summer. The mushrooms are destemmed, stuffed with the prepared filling, and steamed in the pan. The pork absorbs the soup in the mushrooms, and it tastes particularly sweet, small in size, one bite at a time, too addictive!
03 丨 Bitter melon stuffing
Click on the video to see the bitter melon stuffing recipe
Summer is hot, easy to catch fire, and suffering has become the preference of every household. Bitter melon, the easiest bitter vegetable in the vegetable market, has become a summer heat savior.
Cut the bitter melon into small pieces, cut off the middle melon, stuff the meat filling and steam for 15-20 minutes, the bitter melon can change color and you can come out of the pot, relieve the heat and cool the fire and delicious.
04 丨 Winter melon stuffing
Click on the video to see how to stuff shrimp with winter melon
Winter melon is a star dish in summer, it can reduce dampness and heat, but also lower blood lipids and cholesterol.
Peel and polish the winter melon, cut it into a cylinder with a knife, and dig a round hole in the center. Fill the hole with the prepared shrimp slip, steam for 20 minutes and drizzle with the sauce. Winter melon has a light taste and is made delicious when stuffed with shrimp.
05 丨 Vegetable bun stuffing
The traditional dish bun is made with a pork belly dish unique to Guangxi, which is only available in winter. If you want to eat vegetable buns in the summer, you can choose to make baby cabbage that you can buy all year round.
Blanch the baby cabbage, add the filling and wrap it up, steam for 15 minutes. Dotted with a goji berry, delicate and small look like.
06 丨 Eggplant stuffing
Click on the video to see the brewed eggplant recipe
After entering the ambush, eating more eggplant can play a role in clearing the heat and relieving the heat. If you are used to steaming and braised, you may wish to try eggplant stuffing.
Stuffed eggplant can be filled with shrimp and pure meat according to your preference. There are also 2 kinds of methods, steamed eggplant is light and refreshing, fried eggplant is delicious and fragrant, and each one is a rice artifact.
07 丨 Vegetable pepper stuffing
Click on the video to see how to brew glutinous rice with peppers
The meaty peppers are not spicy, and they are particularly refreshing to eat in the summer. The glutinous rice mixed with ingredients is steamed in a pepper box and eaten, which is simple and beautiful, and there is no appetite in the summer!
08 丨 Field snail brew
Click on the video to see the snail stuffing recipe
In July, the snails ended calving and gradually became fatter. August is coming, so buy some snails to make snails.
Blanch the snail in boiling water, remove the snail, chop and mix the snail with the pork and re-stuff it into the shell of the snail, simmer for 10 minutes to get out of the pot. The stuffed meat inside the snails is delicious and delicate, making it unforgettable.
Stuffed with green onions
Brewed vegetables come from Hakka, red in Guangxi, all over the north and south of the river. Let the original ordinary dishes bloom with a different brilliance, become moving and delicious. After seeing so many brewed dishes that take off in appearance and taste, hurry up and try it at home.
What is the stuffed dish you eat at home? Tell the station in the comment area oh ~
Text | A tuan
Pictured | Zhong Heng
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