Fujian cuisine has 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.
"Red bad" is the taste of Fujian cuisine, to identify whether the dishes made by a restaurant are authentic Fujian dishes, just try his family's "red bad" dishes. The love of the Min people to use red rotten seasoning is similar to the love of the people in Sichuan who love to use watercress sauce.
Yeraki wine is brewing (image | Zhu Qiurong)
Green wine (image |.) Zhu Qiurong)
One side nurtures the other. The mountains of Fujian are close to the sea, the humidity is heavy, I don't know when, people in order to adapt to this environment will brew green and red wine, used to dispel dampness and cold. This wine is not only mellow in taste, but also as amber as color, but also with a touch of orange red, so it is loved by the locals, whether it is self-drinking, feasting or women confinement is indispensable. After the winter solstice, it is the best time to brew green wine. People use the best glutinous rice, koji and red yeast rice to make wine, and the protagonist we want to mention, the red rot, is the slag left over from the fermentation of the green and red wine.
"Oops"
In the end, this red mess was discovered by folk craftsmen under what kind of coincidence, a waste utilization, "gorgeous turn" into an important food condiment, there is no text to check, some people say that it is from the Tang Dynasty, some people say that it is the Song Dynasty, but what does it matter, we just need to know its current role and status.
Because red rot is used for preservative, defishing, flavoring, raw taste, and color grading, people have widely matched it with various ingredients to become a unique taste in Fujian cuisine.
All kinds of ingredients can be bad
Fujian is close to the sea, and the abundant marine products naturally become the main ingredient for locals. Boiled and stir-fried cooking methods are the most common, but the fishy smell of seafood itself is difficult to hide, and it is different after adding red rot. Red rot comes with a rough and inclusive temperament, and after meeting fresh things, the slightly drunken breath swept in, infecting the seafood, and finally presenting an unimaginable harmony, which is really a bit of "a drunken solution to a thousand fishy" and "a taste of a thousand fragrances". The local area uses various methods such as boiling, bursting, pulling, drunkenness, lightness, and bladding, and all kinds of ingredients are exhausted, so there are bad fish, bad snails, bad crabs, bad meat, bad dishes... Everything is compatible, everything is delicious. The appearance of "bad" directly enriches the seasoning of the locals, and there must be a place for it in the corner of the kitchen, like the magic wand of a little fairy, so that Fujian cuisine can have a different taste.
One city and one blind, mentioning "bad", Fuzhou people inevitably report a long list of dishes like a number of family treasures. They may be the taste of childhood memories, or they may be the homely taste that will never tire of it.
Green steamed fish (image | Flying Fish)
Bad fish (image | Fuzhou Evening News Xiaohai)
For example, "bad melon", cooked with red and salt with pickled cucumber fish, is still often found on the tables of the people of Fuzhou. Cucumber fish is the most common seafood in the region, and in large quantities during the abundant fish season, "bad" allows seafood to be preserved for a longer time, and it can be enjoyed immediately with the simplest steaming.
Stir-fried clams or snails with red slugs. A little hot oil can mobilize the vitality of "bad", and the wine is overflowing in an instant, and the three or two stir-frying pots are the best food and wine on the daily table.
Light cake rotten meat (image | Popular Reviews notha)
Then there is, "light cake rotten meat". The local light cake is sandwiched between pork belly and red rotten stir-fried rotten meat, the rich bad juice seeps into the cake, if fried in oil, hot and hot, crisp and fragrant, that is the existence of anyone who can't help but suck their fingers.
Light scented snails (image | Fuzhou Evening News Xiaohai)
"Light rotten snail slices" - a classic dish in Fujian cuisine. This dish seems to have a little dusty meaning, and as soon as it is served, it has the temperament of defying the crowd. The faint smell of the snail hides the fishy smell emitted around the conch, and contains it in the mouth, and the faint and pure wine flavor combined with the unique taste of the snail meat will surely make the people who have tasted it not forget.
Fried eels (image | Taobao Network Beizai Fujian Handmade Snacks)
"Fried eels" are a common dish at folk banquets, and it is probably the thickness and festive color of this fish that best reflect the richness of the host's family and the lively atmosphere of the banquet. The eel is peeled and cut into small pieces and wrapped in a pulp made with red sorrel and fried, the finished product is red, the outer layer of crispy skin is fragrant inside, and a bite will have a liquor into the mouth, just right.
"Drunken chicken" is to select a fat and tender hen with red rotten cooked, and then soaked in red rotten into the taste, emphasizing a "drunk" word! When served, there is no such strong smell of drunken chickens as elsewhere, but it is as simple and long as if it has been filtered. The taste of chicken is soft and tender, thick and delicious, and it is not greasy, just like the staying power of green and red wine, which makes people gradually immerse themselves in it.
The sheep (image | Popular Reviews notha)
There is also the "bad sheep". For the old Fuzhou people, a pot of bad sheep in the New Year is the taste of the Year, and "灴" means to burn slowly with a small fire. Although the fish and sheep are fresh, they each have their own fishy, and "bad" can also remove the miscellaneous flavors in the lamb, and then use the power of the heat to make the ingredients tolerate and coordinate with each other. This pot is a mixture of bad lamb color and reddish color, which is not the same fresh flavor, but also has a new year's taste that cannot be hidden.
Whether the ingredients are precious or ordinary, whether they are vegetarian or meat, "bad" can be mixed with a unique flavor, strong or light, making people slightly drunk.
Author: Or Lazy Star
(Some of the pictures from the Internet if there is infringement, please delete)
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