How to make Hokkien cuisine and what are the Hokkien dishes

Fujian cuisine is mainly light in taste.

The 30 most commonly eaten Hokkien dishes:

Stir-fried pork with Fujian soy sauce, Fujian shrimp noodles, Babao red sturgeon rice, fried squid shreds, Anhai bamboo shoot jelly, Hongse chicken feet, bundled hooves, jellyfish skin, sweet and sour radish, Dehua Huaishan, Anxi braised bean curd, cold cucumber, sweet and sour lotus root slices, garlic eggplant, sesame oil mixed with kelp.

Brine peanuts (in shell),Cold bitter gourd, spicy oil bamboo shoots, fried oysters, osmanthus crab, macaroni river eel, stewed duck with taro, stir-fried shrimp skin with mustard greens, ten spiced whole duck, tender cake dishes, roasted tofu, Fushou Linmen, Tai Chi taro paste, light fried fish, hibiscus fish soup, etc.

Features of Hokkien cuisine:

1. The soup is light in taste, crispy in stir-frying, and good at cooking seafood delicacies. Its cooking techniques are characterized by steaming, frying, boiling, stewing, frying, and stewing.

2. Fine selection of materials, rigorous knife work, pay attention to heat, pay attention to soup mixing, like to use condiments, and the taste is changeable.

3. Make dishes according to the special local natural resources and seasonal changes.

4. Pay attention to the "season", cook the color, aroma, taste and shape of the dishes according to the season, and match different seafood with vegetables in different seasons at four o'clock, pay attention to the freshness of the ingredients, the original taste, and enjoy the fresh and sweet taste.

5. The most prominent cooking methods of Fujian cuisine are drunk, buckle, bad, etc., among which the most distinctive is bad, there are boiled bad, drunk bad, etc. The red grains often used in Fujian cuisine are made by fermenting glutinous rice with red yeast rice, which is rich in flavor and bright red in color. The bad flavor seasoning itself also has a good effect of removing the fishy face, strengthening the spleen and kidneys, and dissipating the heat fire, which is very suitable for eating in summer.

Hokkien dishes include Buddha jumping over the wall, red stewed macaroni river eel, chicken soup with sea mussels, steamed bamboo shoots and river bass, eight treasures red sturgeon rice, etc. 1. Buddha jumping over the wall: abalone, sea cucumber, fish lips, yak skin glue, king oyster mushroom, quail eggs, etc. are usually gathered together, and soup stock and Fujian old wine are added and simmered.

2. Red stewed macaroni river eel: It has a long history, ingenious production, and superb skills of deboning, so that diners are not disturbed by fish bones, and is highly praised by domestic and foreign foodmakers.

Hokkien dishes include Buddha jumping over the wall, red stewed macaroni river eel, chicken soup with sea mussels, steamed bamboo shoots and river bass, eight treasures red sturgeon rice, etc.

1. Buddha jumping over the wall: abalone, sea cucumber, fish lips, yak skin glue, oyster mushrooms, hoof tendons, mushrooms, cuttlefish, scallops, quail eggs, etc. are usually gathered together, added with broth and Fujian old wine, and simmered.

2. Braised macaroni river eel: It has a long history, ingenious production, and adopts the superb skill of deboning, so that diners are not disturbed by fish bones, and is highly praised by domestic and foreign foodmakers.

3. Chicken soup and sea mussels: The food made of Zhanggang sea mussels and chicken as the main ingredients, with beef and pork tenderloin and other accessories, the taste is salty and umami.

4. Steamed bamboo shoots and sea bass: the main raw material is sea bass, the taste is fresh, the process is steamed, fresh and mellow, light and refreshing, and the color is bright.

5. Babao red sturgeon rice: It is a characteristic traditional name of Fujian, a traditional delicacy of Fuzhou, belonging to Fujian cuisine, and is named after eight kinds of raw materials such as duck meat gizzard and glutinous rice.

The specialties of southern Fujian include nuclear forest debate: Anhai bamboo shoot jelly, Hongse chicken feet, bundled hooves, jellyfish skin, sweet and sour radish, Dehua Huaishan, Anxi braised bean curd, cold cucumber, sweet and sour lotus root slices, garlic eggplant, sesame oil mixed kelp, brine peanuts (shell), sand fish jelly, cold bitter gourd, spicy oil bamboo shoots, fried oysters, osmanthus crab, macaroni eel, stewed duck with taro, fried shrimp skin with mustard greens, ten spiced whole duck, tender cake vegetables, roasted beans and so on.

Southern Fujian, the southern Fujian region (Hokkien) includes the three prefecture-level cities of Quanzhou, Xiamen and Zhangzhou, as well as Zhangping City and Xinluo District of Longyan City (the two places originally belonged to the ancient Zhangzhou Prefecture), as well as part of Datian County and part of Youxi County. It is bordered by Fuzhou City and Putian City in the north, Guangdong and Guangdong in the south, and the former Tingzhou Prefecture in the west.

1. Red stewed macaroni river eel.

Braised macaroni river eel is a local famous dish in Fujian Province and belongs to the Fujian cuisine. It has a long history, is ingeniously made, and uses the superb skill of bone-removing to keep diners from being disturbed by fish bones, and is highly praised by domestic and foreign foodmakers.

2. Steamed sea bass.

Steamed bamboo shoots and sea bass belong to Fujian cuisine, the main raw material is sea bass, the taste is fresh, the process is steamed, and the difficulty of making belongs to the intermediate level.

3. Buddha jumps over the wall.

Buddha jumping over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, Fujian, belongs to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of the Juchunyuan Vegetable Restaurant in Fuzhou during the Daoguang period of the Qing Dynasty, and according to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars who asked for food.

4. Chicken soup with sea mussels.

Chicken soup with sea mussels is a famous dish of Fujian, which belongs to Fujian cuisine - Fuzhou cuisine. It is a delicacy made with Zhanggang mussels and chicken as the main ingredients, and with beef and pork tenderloin and other accessories. It is made of fresh sea mussels and piping hot chicken broth, which has a salty and umami taste.

5. Eight treasure red sturgeon rice.

Babao red sturgeon rice is a characteristic traditional dish of Fujian, which is a traditional delicacy of Fuzhou and belongs to Fujian cuisine. It is named after the red sturgeon, which is mainly attached to eight kinds of ingredients such as duck meat gizzard and steamed together with glutinous rice.