Fujian cuisine
EvalynLabadie
Commonly known as flat food or flat meat, the meat filling is generally beaten with a mallet, and the skin is the dough. Jianjun flat meat is crispy, tender, fragrant and sweet, and is crisp to the entrance. It is very different from the flat meat in the north and other places. The reason lies in the filling. The main feature of the production process of "Jianjun Flat Pork" is "beating meat", which is different from "cutting meat" in other places. The meat is pure, fresh and crisp. Generally, fresh pork legs of live pigs slaughtered in the early morning are taken, and are not allowed to be put into the water. The skin meat is removed from the fascia, cut horizontally along the meat fiber into larger blocks or strips, place it on a wooden mound and beat with a wooden hammer. When beating, master the key skills, that is, beat the lean meat vertically, so that the water in the meat fiber can be retained until it is rotten as cotton and sticky as paste. Then add timely baking soda, salt, and monosodium glutamate, and stir it into a paste with chopsticks. Use flour and a little alkali water to beat the skin into thin skin, and cut each piece into squares about 7 centimeters long. Each piece of meat is only the size of longan and wrapped in an exquisite butterfly shape. The flat broth is boiled with pig bones over warm fire to make clear soup. Put the flat meat in a clear water pot and boil it. When the flat meat floats, pick it up with a small fence, and add soy sauce, fresh lard, monosodium glutamate and other ingredients. Pour in the boiling clear soup, sprinkle with chives and serve. It tastes crispy, tender, fragrant and sweet, and is crispy in the mouth.
KarinaHermiston
Whether in Hong Kong, Macao, or Europe and the United States, many people order a piece of Fujian fried rice as their staple food when they eat at a Chinese restaurant, especially the Xiamen fried rice is more delicious. First, the colorful colors served at the table are very tempting and can bring appetite to the senses. Secondly, it tastes delicious and is full of good things, such as seafood, poultry meat, ham, etc., which are nutritious and delicious. <br />When I was abroad, I sometimes had a short time to eat when I was busy, and I didn't have time to wait for food when I went to a restaurant. I all know several restaurants I often go to that you only need a meal and a soup to solve the problem. At most, you can have a plate of fried vegetarian dishes. Every time I enter the restaurant, the master asks; As always, I nod and serve the table without asking for an order. Hehe, I pick up the bowl and pick up the chopsticks, and I can enjoy a rich and fast meal. lunch. <br />Xiamen fried rice has no format. They are usually served with seafood and vegetables. When served on a large plate, you can truly enjoy the delicious mixed fried rice made of several ingredients. The one I make today is Xiamen fried rice with Fujian cuisine that is popular abroad. It contains shrimp meat and chicken minced inside, so it is called "shrimp balls and chicken minced fried rice". I learned this from Fujian masters for advice. The masters often make this fried rice, and I think it is the best. Therefore, today, I will share it with you. The method is as follows;
CortneySawayn
Solen sauce is not only a soup dish at family banquets, but also a soup favorite by guests in restaurants. So why is it called a snail clam? It turns out that the word "liu" has a legend along the coast of Putian. <br />It is said that in the old days, a plague was prevalent in the coastal areas, seriously threatening people's lives and health, and deaths occurred in some villages. What is puzzling is that no one died in the villages closest to the sea. People's doctors have realized a truth from treating patients: several villages along the coast breed Sinonovacula constricta, and they have eaten Sinonovacula constricta to make various clear soups. And clam does work. Therefore, under the propaganda of civilian doctors, all villagers in the villages where the plague was prevalent began to cook clam porridge. Sure enough, the plague "escaped" soon and was no longer popular. The common people said that it was Sinula constricta that drove away the disease, so a legend of eating fish to drive away the disease was gradually spread among the masses. In food culture, some people think that changing the word "liu" to the word "liu" means that the rice dumplings are processed and cooked, which is more in line with the original intention.
EduardoBrekke
"Tremella" occupies a place in China's dietary history and food culture. It has been listed among the "Eight Treasures" since ancient times. It is as famous as bird's nest, bear's paw, turtle nose, and dragon bird. It is an excellent tonic raw material. <br />However, with the progress of the times and the use of modern technology in the planting industry, people began to artificially plant "white fungus" in large areas, causing its price to plummet and become basically the same price as black fungus! <br />Since ancient times, Fujian has been the main producer of "white fungus" in my country. It is responsible for supplying the whole country and exporting it to all parts of the world. Nowadays, people no longer regard it as a treasure, but it is recorded in the "Emperor and Empress Dining Base Store" in the Palace Museum that the "white fungus" eaten by emperors in successive dynasties was produced in Fujian Province of our country. Local officials are responsible for paying tribute to the court every year. It was regarded as a special treasure until the Qing Dynasty. <br />There are many ways to use "Tremella", which are recorded in the food lists of high-level historical and cultural famous dishes such as "Manchu and Han Feast","Confucian Cuisine" and "Guanfu Cuisine". Various dishes made with "Tremella" are used. For example,"Tremella with rock sugar","Tremella in clear soup","Stewed Tremella with pigeon eggs","Stewed Tremella with pigeon eggs with cloud slices","Jade Tremella","Tremella Hundred Treasures Soup", etc., as well as various "fried Tremella" and "Mixed Tremella" are dazzling! <br />Today, we will make a well-known "stir-fried white fungus with minced chicken" among Fujian cuisine. In the past, people regarded it as a high-end dish, but now everyone can make it at home. The details are as follows;
AleenLubowitz
Xiamen Ginger Duck According to the two books "China Medicine Manual" and "Hanfang Pharmacopeia","Ginger Duck" was originally a royal meal. It is said that it was created by Wu Zhong, a famous doctor in the Shang Dynasty. Later, it spread to the people and became a famous dish. <br />Xiamen ginger duck is made from red-faced muscovy duck, stir-fry the duck meat with sesame oil, and then add ginger (ginger mother) and rice wine to stew. The processed vegetables taste delicious and fragrant, have both sweet and spicy, and have the effects of soothing the liver and moistening the lungs, nourishing the stomach and strengthening the spleen, relaxing muscles and muscles, activating blood circulation, dispelling cold and phlegm. <br />It is actually not difficult to make ginger duck. What is difficult is that there is no way to find so many medicinal materials at home, so we can only make it simple because of our mistakes. <br />The family version of the ginger duck is much simpler, but the taste is still very unique.
