Each city has its own unique culinary flair, and as soon as you step into the city, you will be greeted by a variety of local specialties. Due to its profound history and culture and special coastal geographical location, Minnan cuisine has formed its unique gastronomic culture. Minnan cuisine pays attention to the taste of fragrant, mellow and delicious.
It is said that one side of the water and soil to raise one person, one side of the material to brew the flavor of the other side, in this southern Fujian economy is developing rapidly, a large number of foreign food culture is integrated, and the hometown flavor in the bones of the minnan people has never changed. Just like relatives in a foreign country, they often chant about the paste, beef soup, meat dumplings, taro salted rice, etc. at home, and whenever they miss it, they are particularly excited.
Today we will talk about the first Minnan noodle paste, this red all over the street noodle paste, so that Minnan people love. It can be a bowl of breakfast in the morning or a late-night snack in the early hours of the morning. A variety of ingredients are enough to boost your appetite and can be added to your liking, such as sea oysters, shrimp, sea clams, large intestines, eggs, fried vinegar meat and more.
But the homemade noodle paste is not so rich in dishes, it is very streamlined, according to their favorite ingredients to match, such as adding some sea oysters, shrimp, clams, squid, pig blood sausage, etc., today to share with you the home-cooked sea oyster noodles that my family often makes.
Noodles, sea oysters, shallots, small greens, sweet potato powder, soy sauce, chicken essence
Noodle line: This noodle line is unique to southern Fujian, and the noodle line eaten outside is generally very thin and is specially processed. And the home-style noodles will be thicker, to buy authentic, you have to buy locally, the noodles are thick and thin, you can choose according to your eating habits, I bought this time is more delicate.
Shallots: Minnan people cook noodles, rice noodles or eat meat dumplings, etc., always like to add some shallot oil, shallot oil is slow fried with shallots, it can be said that there is no shallot oil of Minnan snacks, is a food without a soul.
The first step: first clean the bought sea oysters, sea oysters to be washed in the way of washing, because some sea oysters in the mining process, inevitably left some sea oyster shells, fishing 1-2 times can be.
Note: If it is mined at home, you can ensure that the sea oysters are clean, you can not wash oh, and the sea oyster mining process, there will be some juice out, you can cook together Oh, very sweet Oh.
Be sure to drain the washed sea oysters so as not to produce excess water later. Add a little pepper and raw soy sauce to the oysters, crush the sweet potato powder and add it, then slowly grasp and evenly wrap the powder, the action must be gentle, so as not to break the oysters and affect the taste.
Step 2: Peel off the skin of the shallot and flatten it with a knife body so that it can be more flavorful during the simmering process. Heat the oil and sauté the shallots until slightly browned until slightly browned, add some light soy sauce to flavor Titian, then pour the water into the pot and cover the pot and bring to a boil.
My own peanut oil has its own aroma, sandwiched with the aroma of shallots, the aroma is fragrant, I have to say that this red shallot head accompanies the memories of how many Minnan people.
When frying shallots, the oil temperature should not be too high, otherwise it is easy to burn the shallots and affect the taste.
Step 3: After the water in the pot is boiled, put a small piece of sea oyster into the pot by hand, generally a sea oyster and a sea oyster, after putting it, remember not to stir it immediately, wait until it floats up automatically, you can gently stir it with a spoon.
Note: Sea oysters are only wrapped in a layer of sweet potato powder, which can make the sea oysters not shrink during the cooking process and keep their original taste delicious;
Put the oysters must wait for the water to boil before they can go down, because the sweet potato powder can be formed immediately when it encounters boiling water; if the water is not boiling, it will make the sea oysters and starch separate, and it will break the phase;
The sea oysters that have not yet floated up are not yet fixed, and when stirred, they will let the sweet potato powder and sea oysters spread out, so wait for the sea oysters to float up automatically and then gently stir.
Step 4: After the oyster floats up, you can put the noodle line in, and the surface line is also skillful, and it must be spread out to look like the picture below. Because if you put a large handful of it in, the whole noodle line will be dipped and glued together, and it will not be dispersed at all, and such a noodle line will not be cooked successfully.
After the bottom line is finished, immediately put in the green vegetables, wait until the whole pot "rolls" a little, you can turn off the heat. "Roll" is a Southern Fujian dialect, which means to wait until the time when the ingredients in the pot are most boiling.
note:
Because the noodles are easy to cook, do not cook for too long, boil to turn off the heat;
Noodles are easy to absorb water, so the amount of the following line should be judged well, do not add too much, otherwise the late water absorption is serious, and the bowl of noodle soup you eat is as viscous as rice, which affects the taste;
The noodles themselves are salty, so remember not to add salt, just add some chicken essence to enhance the taste.
The above is the sea oyster noodle paste common practice, usually lazy to cook rice stir-fry, will buy some sea oysters, boiled noodles or rice noodles, about 10 minutes can be made, very convenient and delicious a home-cooked meal.
The minnan region is very large, and each family has a different way of cooking minnan cuisine, but it is not important, what is important is that it is in line with your own hometown taste that is the most important. I have never cherished this food culture before, until I have been away from home for a long time, I have eaten a lot of food, and I still remember the taste of my hometown, even if it is a bowl of sweet potato porridge and salty rice, I feel very kind.
Sometimes I also think that the older generation will slowly leave us, and the delicious taste that accompanies us will also disappear, so I feel that I cherish every hometown dish that my mother taught me to make, so that this taste will always be preserved. We have three meals a day every day to imperceptibly pass on this food culture, just like when you were a child watching your mother make salty rice, noodle paste, rice noodle soup, sweet potato flour balls, etc., and when you grow up, you slowly learn to make it for your children to eat, and may every hometown flavor be cherished and inherited.