National Day holiday can not come to Quanzhou, but at home can also taste, authentic noodle paste Quanzhou noodle paste one, prepare materials: two, the operation process:

Grassy salt says honey

——Talk about the food of heaven and earth, talk about the flavor of the world

On July 25 this year, Quanzhou successfully applied for heritage,

Twenty-two World Heritage Sites will amaze the world in an instant.

Time

Quanzhou has attracted many tourists who come to see it.

They visit history,

Learn about the most glorious port in the world during the Song and Yuan dynasties!

In the footsteps of the predecessors,

Learn about the courage of the people of the city who came to sea!

Learn about the city's fusion of central plains and ocean!

Know and understand,

You'll fall in love with the city!

Fall in love with a place,

The first thing is to fall in love with the food of this place.

Among the many cuisines in Quanzhou,

Most revered by the indigenous people,

Also the most recognized by tourists,

It's noodle batter.

As long as you taste the noodle paste, you will know,

What is multicultural,

What is inclusiveness,

What is Hai Na Bai Chuan!

The noodle paste is like a sea,

Floating are hair-thin noodles and fish and shrimp from rivers and lakes,

And a fried ghost from a distant hometown,

There is also the dietary wisdom of the people from the bottom of the halogen sausage,

As well as Quanzhou's local specialty fried vinegar meat.

The noodle line is the product of the ancient Quanzhou people's nostalgia for the noodles of their hometown in the Central Plains,

Because Quanzhou does not produce wheat,

Ancient Quanzhou people can not eat a bowl of noodles,

Can only be made into thin noodles,

Taste slowly after drying.

The noodles in the batter are even less numerous.

Quanzhou's land is barren, not to mention that wheat cannot be planted, rice is not enough to eat, there is not enough to eat, and the people of ancient Quanzhou can only ask for food from the sea.

Therefore, in a bowl of noodle paste, very little noodles, plus fish and shrimp and other things, is the Quanzhou people's homesickness, and the joy of sea survival.

Unfortunately, this National Day cannot come to Quanzhou because of the epidemic.

But it doesn't matter, Cao Cao is here and everyone once again to share the production of noodle paste, no matter where you are, you can taste the most authentic taste of noodle paste, and understand the most simple feelings of Quanzhou people.

1. Material of noodle clearing paste:

Hair-thin noodles (dry surfaces)

Corn starch (clear flour)

Balang Fish (Home Version Can Come Eel)

Dried scallops (dried shrimp, etc.)

Big bone broth

2. Seasoning:

White wine (best to soak angelica in liquor)

Pepper

Green onions and celery

3. Ingredients:

Vinegar meat, pork liver, etc

Halogen large intestine, brine egg, etc

Various seafood (squid, prawns, etc.)

Fried ghost

1: Crush the noodles.

2. Steamed balang fish;

Peel off the flesh of the Balang fish and remember to remove the skin, the skin will be fishy.

3. After washing the pig bones, add some cooking wine and blanch the water;

After skimming off the foam, wash it clean;

Put it in a casserole dish, add three slices of ginger and cooking wine and simmer for 4 hours.

4: Deep-fried vinegar meat, brine large intestine, soaked dried scallops or dried shrimp, prepare corn starch water, cut green onion, etc.

5, scoop in the pot into the head all over the big bone broth, the head all over the bone is not only clear, the meat and bone aroma is the most intense;

Fish meat into bone broth, three slices of ginger to remove fishy;

Add the soaked and crushed scallops.

6: Boil seafood and bone broth for 10 minutes, when the seafood is strong, put in the crushed noodles;

Just cook for another 2 minutes, you can pour corn starch water, to stir while pouring, will be even;

After boiling, add a bowl of water and stir well;

The noodles are cleared and ready.

7. Cut your favorite ingredients into the bowl;

Then scoop in the noodles to clear the paste;

Sprinkle with green onions;

Sprinkle with white wine,

Baijiu noodle line that is really a must;

Sprinkle with pepper again;

Since the noodles are boiled without seasoning, you can taste the marinade at this time.

The noodle paste is done!

If there is a fried ghost, then this bowl of noodle paste will be sublimated.

The noodle paste is not as complicated as imagined, as long as you are careful, you can also taste the authentic taste of Quanzhou at home, and as long as you are careful, you can also understand the culture of Quanzhou at home.

Today's sharing is here, we will continue to talk about Xiamen Shacha noodles tomorrow, remember to pay attention to the grass and salt and honey.

"Grass and salt and honey", talk about three meals of food, talk about the four-way style. Original works, part of the source network! Like it, like it, like it, like it, like it. Aunt Cao Cao hopes to get your encouragement!