Hakka cuisine has a rich flavor and unpretentious ingredients, do you know the secret of its delicio

Cantonese cuisine includes Chaoshan cuisine, Cantonese cuisine and Hakka cuisine, which are known as "three-point tripods". Among them, although the creators of Hakka cuisine live in the coastal provinces, they often live in the mountainous areas far from the ocean, and still retain the habit of loving inland tastes. Hakka cuisine is very particular about the original taste of the ingredients and the precise control of the heat, so as to ensure the deliciousness of the finished product.

In the food world, Hakka cuisine has the saying that "no chicken is not clear, no meat is not fresh, no goose is not beautiful, no duck is not fragrant, and no elbow is not thick". It is not difficult to see that Hakka cuisine is very particular about the choice of ingredients. Although we do not pursue to eat any expensive ingredients, the material of each ingredient must be good and the quality must be fresh, so as to ensure that the dishes made taste good.

They not only pay attention to the choice of main materials, but also pay attention to some side dishes such as pickles. The pickles used by the Hakka people for cooking are sour and salty, but they are often handmade from various households, and the degree of saltiness varies.

When using it in cooking, cooks tend to think specifically about the seasoning effect of pickles. Ideally, just add pickles to taste, without adding additional salt. If the cook thinks that the saltiness of the pickles is too strong, it is often necessary to soak the pickles to remove a certain amount of salt to avoid affecting the taste of the final dish.

The Hakka people have chosen the mountainous areas rich in vegetation as their place of residence for generations, so there will be no shortage of firewood, and when cooking, they also pay special attention to slow cooking over a fine fire, so as to control the heat to the fullest.

They believe that different ingredients are suitable for different heat and different methods, and they can't "grab the eyebrows and mustaches", and the dishes made in this way cannot be delicious. The more the control of the heat is in place, the more fragrant the dishes will be. In Hakka cuisine, steaming, baking, boiling, stuffing, etc., which focus on fire power, are all common practices, and their casserole dishes are the most famous.

Many people have a problem when cooking with vegetables: if you add too little oil, the taste of the dish will appear dry, and it is easy to stick to the pan; However, once a large amount of oil is added, it does not conform to the concept of modern health preservation.

Hakka cuisine has long solved this problem, they have the habit of using wine to increase fragrance, add wine and reduce oil, and the dishes made have a long aftertaste and will not have too heavy oil, which is of great significance to the health of the Hakka people.

Meizhou, Guangdong Province has been named the "Hometown of Chinese Hakka Cuisine" by the China Cuisine Association, and at the same time, there are also many centenarians here, and it is known as the "Hometown of Longevity".

In China's food system, Hakka cuisine has accumulated for a long time to form a unique style of cuisine due to its unique historical conditions and geographical environment. Because of its original taste and concern for the heat, its eating habits are also in line with the modern trend of healthy eating.

Hakka cuisine has a strong taste, the use of materials is unpretentious, and the secret of its deliciousness is mainly: the culinary evaluation of Hakka cuisine is that there is no chicken, no meat, no goose, no beauty, no duck, no fragrance, no elbow and no thick. The main reason is that they generally quote a kind of Hakka fire moxibustion Niangjiu here, and with this as the center, they have formed a variety of Niangjiu meals.

Hakka cuisine does not rely on oil to increase its fragrance, but relies on wine to increase its flavor, and the habit of adding wine and reducing oil plays an important role in the health of the Hakka people. Its function: deodorization, flavoring, sugar substitute, easy to digest, healthy.

Hakka abacus.

Ingredients: 500 grams of tapioca flour, 100 grams of minced beef, 20 grams of shallots, 10 grams of red pepper and fried garlic.

Seasoning: 70 grams of salad oil, 6 grams of light soy sauce, 2 grams of salt, 3 grams of chicken broth mix, 5 grams of chopped green onions.

Method: 1. Put the tapioca flour into the basin, pour 200 grams of boiling water, stir well with chopsticks, and when the adjusted dough becomes slightly cool, take it out and knead it evenly, and cut it into small agents weighing about 20 grams.

2. Put 50 grams of salad oil in a non-stick pan, and when it is hot to 5, put in the agent and fry it over low heat until golden brown on both sides, that is, it becomes "counting beads".

3. Put the remaining salad oil in the pot, when it is hot to 5, add the minced beef, dried shallots, and red pepper grains and fry over medium heat until the beef changes color, then put in the prepared "abacus beads", pour in light soy sauce, salt and chicken powder, stir-fry evenly over medium heat, then sprinkle in fried garlic and chopped green onions, stir-fry well and put on a plate.

Braised pork. Material:

Pork belly, garlic, green onion, ginger, angelica, rice wine, etc.

Method: 1. Select three layers of pork belly, cut it into pieces, put the raw onions, ginger and angelica slices into boiling water, add some wine, put the meat in and roll for about 10 minutes, scoop up the meat, float in cold water for half an hour, and the oil will all float off.

2. Then fry in oil, fry it and put it into a clay pot after frying, and boil it with garlic, cinnamon, bay leaves, tangerine peel, star anise, rice bowl, etc., pay attention to grasp the heat, not too bad, not too hard, generally boil for about an hour.

I understand the secret of his deliciousness, every time I make Hakka dishes, the practical ingredients are very strict, and each dish has special ingredients, and the selection of ingredients is also very strict, you must choose the kind of special fresh, in this way, the dishes will be particularly delicious.

I know the secret to its deliciousness. The method of Hakka cuisine is very complicated, there will be a lot of seasonings in it, and the ingredients are also very particular, and the nutrition is very rich, so it will be particularly delicious.

I don't understand, Hakka cuisine must have the characteristics of Hakka cuisine, there are Hakka cuisine practices, and I have not understood the production method.

I don't know anything special, there are some special condiments, or some special practices, and it can be seen that their food is relatively heavy oil and salt.

Hakka cuisine is a dish that focuses on the "fat, salty, and cooked" type of taste.

Hakka cuisine is an important part of Han food culture, mainly popular in Shenzhen, Huizhou, Heyuan and Meizhou in Guangdong; Ganzhou in Jiangxi; Longyan, Sanming and Zhangzhou in Fujian; Hezhou and Yulin in Guangxi; Hsinchu County, Miaoli County and other places in Taiwan. The formation of the flavor of Hakka cuisine is inseparable from the formation of the ancient Hakka people, such as Hakka dialect retains the ancient charm of Zhongzhou, Hakka cuisine also retains the characteristics of traditional life customs in Zhongzhou. The traditional Hakka signature dish is:

Compared with Chaozhou cuisine, the taste of Hakka cuisine is "fat, salty and cooked", which is unique in Guangdong cuisine.

It is mainly salty and spicy.

Because the Hakka people migrate more and live in the hilly and mountainous areas of Central China and South China, they need to replenish salt to maintain their physical strength, and they are heavy dishes with more oil and salt, and they like to use all kinds of processed mustard greens into the dishes, such as (sauerkraut, plum vegetables), like the famous sauerkraut pork belly soup, plum dried button meat, stuffed tofu, as well as Hakka salted chicken, stewed chicken, fried stuffed egg corners, stuffed bitter gourd, chicken fried wine, rice wine chicken, etc. Among them, the most distinctive is "Huangjiu Chicken", generally traditional Hakka people, daughter-in-law pregnant and her mother-in-law should use glutinous rice, wine cakes, and koji to brew "Hakka Huanglao Wine" in advance, and wait for the daughter-in-law to replenish her body after giving birth. Rice wine chicken method:

Cut the live chicken first, without any condiments (except for a little ginger, to remove the smell and cold. Put it in a pot and steam. When the chicken is cooked thoroughly, add Hakka rice wine and continue to steam.

From time to time, a big tonic dish is ready, the chicken is smooth and tender, plus the unique sweetness and sourness of Hakka rice wine, which is not only appetizing but also replenishing. As the material level increased, this tonic evolved into an enticing specialty on the traditional Hakka table.

The basic feature of Hakka cuisine is that the ingredients are mainly meat, and there are fewer aquatic products; Highlight the main ingredients, the original flavor, pay attention to the soft and fragrant; Pay attention to fire skills, and are good at stewing, roasting, boiling, and brewing, especially famous for casserole dishes; The shape is simple and the local style is obvious. Hakka cooking techniques that are preserved in farmhouses or restaurants today still have many wonderful handicraft techniques.

Hakka cuisine is as old as the Hakka language, and is an important part of Chinese food culture, and the traditional Hakka signature dish is more "fatty, salty, and cooked" than Teochew cuisine, which is unique in Cantonese or Fujian cuisine.

The formation of the characteristics of Hakka cuisine has a lot to do with the living environment of the Hakka people. In the early days, the Hakka people mostly lived in high mountains and cold areas, the ground was damp and foggy, and the food should be warm and hot, and the cold should be avoided, so they used more frying and less eating raw and cold, which formed the characteristics of "burning, fragrant and cooked". The Hakka people have to climb the mountain when they go out, the production conditions are difficult, the labor time is long, the intensity is high, and the fat food can effectively satisfy the hunger, and the Hakka people in the past due to the lack of food, the porridge water is more and less rice, and the salty vegetables are not only suitable for sending porridge, but also can increase the salt in the body, which forms the characteristics of "salty and fat".

The characteristics of Hakka cuisine reflect the traditional spirit of Hakka people's diligence and hard work. Stuffed tofu is a popular dish, the Hakka area has many mountain springs, the spring water is clear, so the Hakka people have studied the cooking method of tofu. The stuffed tofu on the original pot is steaming hot and has a special taste.

The contents of stuffed tofu usually include lean meat, fish, salted fish, scared rice, mushrooms, etc.

There are three major cuisines in Guangdong: Cantonese cuisine, Teochew cuisine and Hakka cuisine, as Hakka cuisine, these classic signature dishes often appear on my dinner table, especially during the New Year's holidays, or when there is a happy event in the family, they are all indispensable!

The first dish is the first to push Hakka stuffed tofu, Hakka stuffed tofu is a famous Hakka dish, I believe that many people go to Hakka restaurants to eat, this dish should be the one with the highest order rate, right? Stuff the fat and thin meat stuffing into the middle of the tender tofu, fry it until golden brown, then turn to a clay pot and stew, thicken and pour the juice, sprinkle with chopped green onions, and a delicious Hakka stuffed tofu pot is complete! This dish is a dish that Hakka people almost everywhere make, and the method is similar, but I would especially recommend the Wuhua way to eat.

The way to eat Wuhua is similar to Korean barbecue, Zijin chili sauce is the soul sauce of this way of eating, put a hot piece of stuffed tofu on the washed lettuce leaves, put some Zijin chili sauce, and then wrap it up to eat, especially greasy.

The second dish is to introduce a dish that appears frequently on my dinner table, and it is also my old lady's specialty dish - plum cabbage and pork. Because more relatives and friends will come to the house as guests during the New Year's holidays, my old lady will often order the best pork belly one day in advance, cut it into large pieces and boil it thoroughly, drain it and put it in the oil pan to fry, then soak it in cold water, slice it, marinate it, spread the dried vegetables soaked in advance, and a bowl of plum cabbage button meat will be ready, and then decide the steaming time according to personal preferences when you want to eat.

The third course is fried pork intestines, which test the cooking skills of the cook. Anyway, I think my level is not enough, and I still don't dare to try fried pork intestines. There are also several more common ways to fry pork intestines in Hakka:

Sauerkraut, soybeans, green and red peppers, sweet and sour ......My family will try it, and as long as the level of each method is high, the taste is difficult to distinguish.

To be continued).

Hakka cuisine, Chaozhou cuisine and Cantonese cuisine are known as the three major cuisines of Guangdong, which has been recognized by the public for its unique flavor and is a very popular cuisine in China. Each cuisine will have its own classic dishes, which are often unforgettable. So what are some classic dishes in Hakka cuisine culture?

Let's take a look.

1. Hakka salt-baked chicken.

"Salt-baked chicken" is a famous dish in Guangdong. It was first created in the Dongjiang area of Guangdong. More than 300 years ago, in some salt farms along the coast of the Dongjiang region, some people wrapped cooked chicken in gauze paper and put it in the salt pile for pickling, this kind of chicken is fragrant and delicious, and has a unique flavor.

Later, the salt industry in the capital of Dongjiang developed, and the local restaurants competed for the best dishes to entertain guests, so they created a method of scalding salt baking of fresh chicken, so the dish began in the Dongjiang area, and Dongjiang is the location of Hakka, so this kind of chicken is called "Hakka salt-baked chicken".

2. Steamed chicken.

Choose chickens raised at home or in the mountains with Cordyceps grains, put the whole chicken in a pot and steam it with water, tear it by hand or cut it into six large pieces with a knife and eat it hot, which is very sweet and tender. According to the data, the chicken raised by the soil method is more than 10 times higher than the amino acid content raised by concentrate feed, which shows that its nutritional value is extremely high.

Three, the whole pig **.

There are mainly the selection of the most "essence" of the eight parts of the pig into the whole pig soup, steamed pig red, pig offal, braised pork, etc., with some green vegetables and pickled cabbage. This way of eating is similar to the past, when the Hakka people nailed and killed pigs during the Spring Festival all year round.

Fourth, the whole cow**.

It is mainly eaten with tripe gang, beef cypress leaves, beef heart top and beef bolt meat, and unlike other places, the beef cypress leaves eaten here do not remove the black membrane on the top, and it is said that it is mainly for stomach strength.

5. Tofu**.

The Hakka people brewed tofu originated from the habit of making dumplings in the Central Plains, and because they migrated to Lingnan and had no wheat to make dumplings, they came up with a way to eat stuffed tofu. The Hakka people have various ways to cook tofu, the so-called tofu ** includes the tofu flower used to eat before the meal, the fried stuffed tofu as the main dish, the tofu pot, the tofu ball, the glutinous rice stuffed tofu, the fried tofu skin, etc., as well as the tofu milk as a snack and so on.

Sixth, Xingang Lake fresh.

The wild osmanthus fish, eel and stone catfish in Wanlv Lake have smooth meat, sweet taste, no mud, or steamed, stewed or fried are very delicious.

7. Poon Choi. Spread in Guangdong, Hong Kong around the village of nearly a thousand years of "big pot cai", also known as "big pot feast", mainly to the Huang family, it is rumored that the Qianlong Emperor when he visited the south of the Yangtze River after tasting after unforgettable, so imitate the line of "Qiansu banquet" and the fame is great. In the Ming and Qing dynasties, the villagers of Xiasha, Shenzhen called the poon choi "Xin'an Poon Choi", at that time, the Poon Choi was eaten in a wooden pot, a table with a wooden pot, a table with eight immortals, four benches, and a table for eight people, commonly known as "eating Poon Choi".

Later, the people of Xiasha were prosperous, their lives became more and more prosperous, and there were more and more people who made Lantern Festival, so it was renamed "Big Poon Cai". They say that the village's poon choi is an authentic poon choi with well-preserved workmanship, ingredients, and cooking methods.

Traditionally, poon choi is loaded in wooden pots, but most of them are now made of stainless steel pots, and some restaurants also use casseroles, which can be heated at any time, which has the characteristics of hot pot.