Min cuisine, a combination of Han culture and Minyue culture in the Central Plains, is one of the eight classic cuisines in China, with extremely unique characteristics of its own, and many people like it.
The birthplace of Fujian cuisine should be the Fuzhou area, so its basic framework is Fuzhou cuisine, and the follow-up will be the five local cuisines of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian into it, and the current framework of the Fujian cuisine system is already quite complete.
Among them, Fuzhou cuisine is relatively light and fresh, especially good at the cooking of various seafood, pay attention to the use of soup to freshen; Minnan cuisine is the style of Xiamen and Quanzhou, pay attention to the use of ingredients for flavor, focusing on the control of fresh flavor; Fujian Western cuisine is the taste style of Changting and Ninghua, the overall is salty and spicy, most of the things cooked are some mountain treasures and sea flavors, with a very strong mountain style.
Compared with other cuisines, Fujian cuisine will be more famous for the cooking of mountain treasures and seafood, most of the dishes are full of color and flavor, characterized by freshness and mellowness, which are unique in the culinary world.
Finally, I will talk to you about the three characteristics of Fujian cuisine, namely, good at seasoning with red lees, good at cooking soups, and good at adding sweet and sour to dishes.
The following to share with you a very classic Fujian dish, the name of the dish is called drunken ribs, if you are interested in Fujian cuisine, or you love to eat ribs, then you must not miss this dish.
【Drunken ribs】
Ingredients: pork ribs, soy sauce, sugar, balsamic vinegar, tomato sauce, water chestnut, orange juice concentrate, curry powder, sesame paste, sesame oil, green onion, garlic, monosodium glutamate, ginger, starch, peanut oil are appropriate
Preparation steps:
1, first of all, we clean the ribs, and then directly cut into small pieces, into a large bowl, and then add the right amount of soda, salt, cooking wine, grasp together and then let it sit and marinate, preferably marinate for a whole night.
2: Prepare a small bowl with starch, soy sauce, monosodium glutamate, salt and water, and stir well to form a batter sauce.
3: Remove the chives from the roots, then wash them, take the white part of the green onion and cut it into small pieces, take a few cloves of garlic, and cut it directly into minced pieces and set aside.
4: Prepare a sauce: Then add soy sauce, sugar, balsamic vinegar, tomato sauce, orange juice, curry powder, sesame sauce, sesame oil, monosodium glutamate, chives, garlic, ginger and an appropriate amount of water, stir well together.
5, from the pot to burn the bottom oil, the oil temperature is about 70%, we will be the ribs on the pulp under the pan frying, fried into a golden brown and then fished out the drainage grease.
6: Rinse the pan and burn the oil, the amount of oil is slightly less, put the water chestnuts under the pot, and then put in the ribs, stir-fry well and then fish them out, put them in the sauce pot and flip it a few times.
【Tips at the end of the article】
The concentration of the batter is controlled by itself, and if it is thick, the skin will be relatively crisp, and if you do not eat ginger and garlic, you can also selectively omit it in the sauce.