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.
Peel the head and shell the shrimp, cut everything in two, add salt and sprinkle with a little sweet potato flour, grasp well and set aside. Celery remove the head and tail and thick tendons and cut into diamond-shaped small pieces. Add a small amount of peanut oil to the wok, stir-fry the celery after the oil is hot in the pot, add the shrimp after ten seconds, continue to stir-fry, and when the sweet potato flour wrapped in shrimp is condensed into a glass, add salt to taste, drizzle with cooked oil and then pott. Stir-fried shrimp with celery, crisp and tender celery, smooth shrimp, meat and vegetarian combination, comprehensive nutrition.
Fish head refers to the head of the naturally grown bighead carp (scientific name bighead carp) in Dongzhang Reservoir, and tofu is an old tofu that is ground in the water of soybeans in Fuqing Real Estate and brine with salt. Although the ingredients of fish head tofu are simple, the cooking temperature is very exquisite. Select more than 10 pounds of large-headed silver carp, cut off the fish head from one inch below the pectoral fin, and cut it into ten pieces for later. Heat the pot, put a little peanut oil, first fry the ginger slices, then fry the fish head slightly, put in water, simmer over high heat, put down the tofu blocks, bamboo shoot slices, chives, bamboo shoots, boil again, salt, monosodium glutamate, simmer for 15 minutes to pot. During the whole cooking process, the pot must not be covered, so that the fish head's earthy gas is constantly drained freely, and the foam in the soup is constantly removed, so that the cooked fish head tofu is more delicious and has no earthy taste. Fish head tofu is the signature dish of Dongzhang Reservoir, the fish is mellow in umami, even the tofu is particularly delicious, the soup is thick and white, fragrant, delicious and delicious.
Remove the spine from the head and tail of the mackerel beans, take two slices of fish, cut into small fish pieces 1.5 cm square, marinate with soy sauce, old wine, salt and sugar for 15 minutes, and then wrap in sweet potato flour for later. Heat a wok and sauté the ingredients with a small amount of peanut oil. Ingredients include shallots, diced carrots and cauliflower. After the ingredients are half-cooked, add an appropriate amount of water to the pot, and when the water is boiling, slide the marinated and dried diced mackerel with sweet potato flour paste into the pot. After the water in the pot is boiled again, add the mustard made of dilute water starch, sugar, salt, monosodium glutamate, pepper and rice vinegar, and constantly stir the pot to make the mustard gelatinize faster and evenly, and after the bubbles are generated, it can be put out of the pot and put into the pot.
The mackerel is delicious, and the soup has a mixture of sweet, sour and spicy flavors, which makes the stomach very appetizing. Mackerel is one of the wild sea fish in Fuqing, scientific name anchovy, is a marine pelagic medium-sized economic fish, the largest can be 1 meter long, a variety of species, Fuqing production of Chinese mackerel. Mackerel has less bone and more meat, compact fiber and delicious meat. Every year in May and June, it travels to the offshore forage and lay eggs, which is the season when a large number of mackerel are on the market, and there is a lot of supply in the market.
Lock roll, scientific name gun squid, Fuqing coastal abundant. Steaming lock roll processing method is simple, take ten medium-sized lock rolls (too large meat slightly old, too small after steaming the individual is easy to shrink) washed in water, do not have to remove internal organs, flat on the dish, steamed on the cage for ten minutes. The steamed rolls are crispy, biting and delicious. In particular, the lock rolls that do not go to internal organs often contain egg blocks, and have the special taste of ink, and the flavor is particularly unique.
Disclaimer: The material is from "Delicious Fuqing", authorized by the Fuqing Municipal Bureau of Culture, Sports and Tourism, please indicate the source when reprinting