salty and fresh Recipe
CassidyTurner
Fujian cuisine is one of the eight major cuisines in China, and southern Fujian cuisine is an important part of it. It covers dishes from Quanzhou, Xiamen, Zhangzhou and Putian in Fujian Province. Minnan people have their unique local culture and habits in terms of diet. <br />From the perspective of staple food, their main food is not white rice or pasta. Three meals a day, white dried rice, white porridge, salty rice, salty porridge, noodle paste, fried rice flour, sweet potato porridge, braised dough, etc. divide their appearance rate. <br />Savory salty rice is one of the specialty staple foods in southern Fujian. If there is a happy event at home, building a house (building a house), or having other matters, and a large group of people are invited to help, the owner often treats him with salty rice. There are children aged one or 16 in the family. Before hosting a banquet, each household in the village will collect salty rice (meaning divided). Of course, the kind will be cooked better (meaning very good ingredients). There are quite a lot of things to add to the rice, usually a combination of meat and dried seafood. After all the ingredients are cooked together, they are sprinkled with red onion oil, and then dipped in a special southern Fujian sweet spicy sauce. When eaten, the flavor is strong and the aftertaste is endless. <br />On the street, from hotels to restaurants, salty rice is stocked, and there are many shops that specialize in salty rice. This shows the extent to which salty rice is eaten in southern Fujian.
GuadalupeNitzsche
People in Nanchang should like to drink soup as much as Cantonese. Nanchang is located on a plain, but it is sultry in summer and is known as the four major stoves. Winter is cold and humid, so no matter what kind of season, whether it is a five-star hotel or a food stall, Nanchang Cricket Tang will always be found. People who have been to Nanchang will definitely find such a scene in Nanchang's snack shops. Many people sit in the narrow hall of the roadside snack shop with two utensils in front of them. One bowl contains Nanchang Mixed Rice Powder and the other is just a small earthen jar. In this small earthen jar, the essence of Nanchang people's soup preparation is concentrated. So Nanchang people call crock soup folk crock soup. <br /><br />There are many kinds of ingredients in earthen soup, such as the most famous one, which is said to be the fat sausage and soybean earthen soup, which has been on a well-known food show in Taiwan, and the popular taste of preserved egg meat pie earthen soup and pig heart and lung earthen soup. In my feeling, there is nothing that cannot be put into crock soup. But when it comes to this earthen soup, everyone who has been to Nanchang must have seen it. It uses a large earthen jar, puts carbon in it, and then puts a small earthen jar of soup. Since the charcoal is burned in the earthen jar, it must be maintained at a constant temperature. Simmer like this for 7 hours, and the taste will be really good! Therefore, we can often see that many people drink earthen soup in the morning, because merchants usually put the soup in the evening, and it is the freshest one to eat in the morning! Moreover, I also heard that the water used in real crock soup requires good mineral water! But nowadays, very few people actually use charcoal fire to simmer, and they all use electric stoves! The taste is naturally much worse! You can probably only go to a folk restaurant on Ruzi Road in Nanchang to drink it stewed over charcoal fire. However, the price there is quite amazing. A can of soup costs 30 yuan! <br /><br />I am not rich and can't afford 30 yuan a can of soup. I don't want to go to a small shop outside to drink soup because I heard that the seasonings in the crock soup in the small shop nowadays are too reassuring. So do it yourself and have enough food and clothing
