Compared with home-cooked meals, the banquet dishes, because they originated from the court and the official palace, have a tendency to be aristocratic, and the general ingredients are more precious, the processing technology is more refined, and the spices are more abundant and diverse. Some dishes can even be called craft dishes. Its exquisiteness can be compared with the beauty of crafts. However, the dishes of the Fuqing feast were not overly aristocratic, and there were deep natural and cultural factors in this. First, Fuqing is close to the sea, rich in seafood, so the dishes are mainly seafood, and chicken, duck, pork, and home vegetables and wild vegetables. Second, since ancient times, the people's livelihood in Fuqing has been more difficult, there is little extravagance, and the seasoning is relatively simple. Emphasize the freshness of the ingredients to maintain their original taste. Many of the dishes originally come from farmhouse dishes and have a rustic atmosphere. Third, Fuqing is located between the provincial capital Fuzhou and Puquan, and the color and taste of the dishes are obviously transitional in nature, and they have both the flavors of eastern Fujian, central Fujian and southern Fujian, which are particularly diverse. In addition, other cuisines have been introduced into foreign exchanges and improved, and they have also become a good product at the Fuqing banquet.
< h1 class="pgc-h-arrow-right" > korean fish</h1>
Choose a large fish with more bones and less spines, remove the head and tail of the belly, cut into cubes, and marinate in salt, old wine and soy sauce for 20 minutes. Mix the flour with the fried flour in a 1:1 ratio with water to make a paste (not too thin, so that it can be glued on the fish pieces). Heat the peanut oil to 70% heat, fry the sticky fish pieces into the pan and fry them until the fish pieces float out of the oil surface and the color is ochre. Heat the oil to 90% heat again, and re-fry the fried fish pieces in the frying pan twice to make them more crispy. The Goryeo fish is crispy on the outside and tender on the inside, and the fish flavor is rich.
<h1 class="pgc-h-arrow-right" > braised shrimp</h1>
Select a shrimp or white silk shrimp of equal size, first cut off the gun, whiskers, tongs, feet, tails, salt, sugar and marinate for 10 minutes, mix the paste with pure flour, pour in the marinated shrimp, so that each shrimp is evenly hung with the paste. When the frying pan is 70% hot, the shrimp or a single (larger white shrimp) or a ball (white silk shrimp) are hung with paste and fried in the oil pan until the color is ochre yellow, and then fished out and then re-fried in the pan for a while after the oil temperature rises, and then fished out and loaded. The stewed shrimp is golden in color, with the special aroma of the shrimp shell and the umami taste of the shrimp meat, which is rich and delicious.
<h1 class = "pgc-h-arrow-right" > dried fried vegetable crab</h1>
Crabs are sea crabs that naturally grow in crevices in the reefs by the sea, and the meat is tender. Take five individual medium crabs, wash and set aside. Beat two eggs into a whole egg paste. Cut the crabs in half one by one from the middle, and add egg paste to the incision, fry in oil and pan, until the shells of the vegetables turn red and emit a scorching aroma, open the pot and cook a small amount of water to cook the pot, and then simmer for 2 minutes to serve in the pot. The dried fried vegetable crab meat is fragrant and delicious, and it is a high-end dish in Fuqing cuisine.
<h1 class= "pgc-h-arrow-right" > tea shrimp</h1>
Take half a catty of medium individual shrimp, fry the gun, whiskers, tongs and feet, and marinate with salt and pepper for 10 minutes. Green tea leaves are soaked so that the tea leaves absorb water and reduce to the size of fresh leaves, and the water is pressed dry for later. When the oil pan is heated to 70%, pour the marinated shrimp into the pan and fry, and when the shrimp turns red, add the dried tea leaves and fry for 2 minutes, then fish out the pot. The tea leaves are fragrant with shrimp caramel, the outside is crispy and tender, and has the aroma of tea leaves.
Disclaimer: The material is from "Delicious Fuqing", authorized by the Fuqing Municipal Bureau of Culture, Sports and Tourism, please indicate the source when reprinting