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-decimal" data-index="01" > crab meat soup</h1>
Take the fresh cockroaches and steam them in a cage, open the shell lid, carefully remove the crab meat, and put them in bowls. First put the crab meat, ginger, green onion white grains into the pot and sauté a few times, boil in water, add salt, rice vinegar, monosodium glutamate and other spices, and then use dilute water starch to outline the sauce, bubble and put it into the stew pot, and then put a little crab yellow on it. Crab meat soup is full of flavor and smooth taste. Crab meat soup. Take the fresh cockroaches and steam them in a cage, open the shell lid, carefully remove the crab meat, and put them in bowls. First put the crab meat, ginger, green onion white grains into the pot and sauté a few times, boil in water, add salt, rice vinegar, monosodium glutamate and other spices, and then use dilute water starch to outline the sauce, bubble and put it into the stew pot, and then put a little crab yellow on it. Crab meat soup is full of flavor and smooth taste.
<h1 class="pgc-h-decimal" data-index="02" > rib abalone soup</h1>
Take the live abalone, use a brush to clean the abalone shell and suction cup, chop the small ribs into thumb-width pieces, and cut the winter melon into squares of the same size. Put the above three ingredients (1 abalone, 3-4 small ribs, 3-4 winter melon) in a stew pot, add water and salt. Arrange the pots in a cage and simmer over high heat, remove the pots, add a little MSG and cooked lard and serve. The abalone in the rib abalone soup is crisp and tough, has a bite, the taste is fresh, the ribs are tender, the winter melon is soft, and the soup tastes clear.
Abalone, also known as large abalone, ancient called loach or stone cassia, commonly known as abalone. The shell is hard, ear-shaped, marine shellfish, its delicious taste, since ancient times as a treasure of the sea, ranked as one of the "eight treasures of the sea", and sea cucumber and other names. Abalone is produced along the coast of China, and in the past it was more wild and less abundant. In recent years, fishermen have cultivated a large number of factories, and this kind of food, which used to appear only at major banquets, has entered the homes of ordinary people and become the usual food on the people's tables.
<h1 class="pgc-h-decimal" data-index="03" > fried eel</h1>
The eel is washed and removed from the intestines, then the head, tail and bone are removed, first cut into eel strips, then cut into four-finger-wide eel segments, and marinated in salt and MSG for a while. Heat the peanut oil to 70% heat and fry the eels until crispy and set aside. Leave the bottom oil in the pot, add the minced ginger and garlic grains, sauté them in the pot, and then add the shredded mushrooms, green pepper slices, and zibai shreds to the pot and fry them. Pour in the fried eel segments, add seasoning salt, monosodium glutamate, rice vinegar, sugar, turn the pot a few times, drop a few drops of sesame oil and then come out of the pan. The stir-fried eel is rich in flavor and sweet and sour.
<h1 class="pgc-h-decimal" data-index="04" > boiled stingray with sauerkraut</h1>
Wash and cut the stingray into 3 cm long and 2 cm wide pieces, marinate slightly with table salt. Cut the sauerkraut into short pieces. Stir fry a little peanut oil in a frying pan over medium heat, fry the marinated stingray pieces slightly, and when the fish pieces change color, add sauerkraut, if the sauerkraut is not salty enough, you can add a little salt, cook a small amount of water, simmer for 3 minutes to plate. The sauerkraut boiled stingray fish pieces adsorb the salty sour taste of sauerkraut, and the sauerkraut has the umami taste of stingray, which complements each other and tastes delicious.
Stingray, a species of ray, is one of the near-seabed fish. The body is flattened and diamond-shaped. The tail is slender and whip-shaped. There are many soft bones and meats, which are delicious and produced all over the coastal areas of China, and Fuqing is rich in production, and they are listed all year round. It is generally cooked with sauerkraut and has a unique taste. The area around Fuqing Dongzhang is also fried in oil, which has a unique flavor.
Disclaimer: The material is from "Delicious Fuqing" and is authorized by the Fuqing Municipal Bureau of Culture, Sports and Tourism.