Introduction to this issue: "three dishes and one soup" Fujian flavor, hot spring beauty legs, braised warm stomach comfort! In January, drink this bowl of soup for the family, this soup is sweet and dry and warm and comfortable, don't miss it!
Fujian cuisine is simple and simple to see the real taste, with solid ingredients to transform ordinary ingredients into dishes with a homely taste.
The natural, pure landscape and fresh air of Yilan terroir not only gives birth to the graceful and pleasant beauty of Lanyang, but also accumulates the famous hot spring raft white shoots, loofah and seafood and other mountain and sea flavors, simple steaming or salt roasting, is already a delicacy in the world.
Fujian's water veins are clean and abundant, both snow-capped springs and hot springs, attracting wineries and mineral water factories to settle down, driving Fujian to make koji with wine and secret red bad recipes to become the people's private collection, of which red meat is the most charming.
Every time I go to Fujian, I always want to go into the alleys to find small shops to relieve my hunger and feel the usual good taste of the tender and koji of the crispy meat.
Xiaobian will re-interpret the most common and close to the taste of the common people in Fujian, evoking the Lanyang flavor that everyone misses the most.
material:
1 slice of pork neck, 2 tbsp of red lees, sweet potato powder to taste
method:
1 Pork neck meat spread evenly with red residue and refrigerate and marinate for one day.
2 The surface of the pork is covered with a layer of sweet potato powder and let it sit for a while to wait for the powder to return to moisture.
3 Put the meat in the frying oil and fry it at 160 degrees to 180 degrees for 4-5 minutes (until the chopsticks can be pierced).
4 Remove the meat from the oil and slice and plate.
1 hot spring loofah (peeled and saced), 3 scallops, 1 bowl of water, 5g goji berries, 1 tbsp of powdered water
1 dried scallop and steamed in water for 40 minutes. Remove the dried scallops and peel them off, steaming the dried scallops in water and leaving them.
2 Fry the dried bees in 160 degrees Oil until golden brown.
3 Boil the loofah in boiling water and blanch the loofah after the dish. Boil in steamed water with too much white powder water and drizzle with loofah.
4 Add fried dried berries and blanched goji berries in boiling water.
250g salt, 1 sea bream (seawater Wuguo fish), 20 g of green onion, ginger slices, garlic kernels, 5g star anise, 2 g of bay moon, 1 egg white, lemon horn to taste
1 Stuff all the spices in the belly of the fish and lay flat on a plate. Preheat oven at 180 degrees for 10 minutes.
2 Protein and salt are mixed to form a puree and spread evenly behind the fish to smooth out.
3 Draw the gills and scales of the eyes with a tablespoon. Bake in the oven at 175 degrees for 45 minutes.
150g of sub-ribs, 3 white bamboo shoots (about 150g), 10 large clams, a pinch of salt
1 white bamboo shoots are blanched and fished out. Blanch the sub-ribs, remove and wash them.
2 white bamboo shoots and seeds are discharged into a casserole dish and add water until 9 minutes full.
3 Bring to a boil and reduce heat to cook for 1 hour, season with salt.