What are the recommendations for Hokkien style home cooked dishes?

Xifujia Bagan is one of the kitchen representatives of the Hakka people in Fujian. The word "western Fujian" is "Tingzhou", which is located in western Fujian; The eight dried foods in western Fujian include dried tofu from Changting, dried tofu and dried potatoes from Liancheng, dried pork gall from Wuping, dried radish from Shanghang, dried vegetables from Yongding, dried meat from Mingxi, dried rats from Ninghua, and dried bamboo shoots from Yong'an, but as I grew older and more experienced, my little Clara's mouth gradually became picky. Not only did I eat the advantages and disadvantages of domestic and imported fruits, but I also found subtle but obvious differences in the taste of different varieties of the same fruit.

Shacha noodles are a famous snack in southern Fujian. Both Fujian and Guangdong have them, but the tastes will change. The most important part of sa cha noodles is sa tea sauce.

The sa cha sauce is rich in ingredients, including peanuts, clogs, coconut, tangerine peel, shrimp, pepper, etc., and is then poured over the noodles. It's a home-cooked dish: hot and sour soup, sausage tea, drunken pork ribs, crispy double pan-fried, fried liver in the south, all kinds of cooked clams, white water clam soup, slippery soup, dry stew, all kinds of bad products (bad yellow croaker, bad eel, bad chicken, etc.).

Wash the lotus seeds, beans, and tears, add the chopped grass and stone flowers, put the lotus seeds in water and boil, and then cool. Soak the white fungus in water and wash it off. Pour it into a boiling saucepan.

Cook for two or three minutes and then remove. Put an appropriate amount of water and sugar in a casserole and bring to a boil. The yellow seafood in the soup picked by Huangtou highlights the regional characteristics of Fujian.

It is a typical Hokkien soup with shellfish and chicken as the main ingredients. Fresh seashells are made with hot chicken broth. After cooking, the color is white and transparent, and the clam meat is tender and crispy.

Shanhai vegetables are made from beef, pork loin and other accessories. Mussels are the treasure of China's marine fruits, <>

Southern Fujian cuisine mainly refers to the characteristic plates of southern Fujian (Xiamen, Zhangzhou and Quanzhou). This series of dishes not only has a deep relationship with Hong Kong, Macao and Taiwan, but also is inseparable from Southeast Asian countries, such as Xiamen's first casual noodles - Shacha noodles, which were imported from Malaysia a long time ago. Buddha over the wall, is one of the famous traditional dishes in Fujian, with a history of more than 100 years.

There are many Hokkien-style home-cooked dishes, and there are several of the most famous, let me introduce them to you. The first is stir-fried leeks with kohlrabi, and the second is stir-fried celery with bacon. The third is fried cabbage with seaweed, and the fourth is cauliflower seaweed.

The fifth is stir-fried leeks with cabbage. The sixth is cauliflower and pumpkin, which are very delicious.

This one I personally recommend is fish skin tofu and spicy beef tenderloin bones, which are all good Hokkien-style home-cooked dishes, and they are also relatively easy to make.

There are a lot of them, such as sweet and sour radish, jellyfish skin, cold cucumber, garlic eggplant, sesame oil mixed kelp, sapus jelly, Anhai bamboo shoot jelly, ten spiced whole duck, mustard fried shrimp skin and so on. These dishes are very tasty, and many people like to eat them very much.

Stir-fried shrimp, oyster sauce and white sauce, red stewed pig's trotters, sea cucumber soup, pickled duck, etc., these are all recommended home-cooked dishes, all of which are very delicious.

Shacha noodles, steamed prawns with vermicelli, fried oysters, fried crispy meat, lychee meat, Buddha jumping over the wall, these dishes are very special, and the taste is also very good, it is the representative dish of southern Fujian cuisine.

The most famous Hokkien cuisine is the Buddha jumping over the wall, and then there are eight treasures of red sturgeon rice, as well as fried oysters, oyster porridge, wrapped fish balls and other foods.

Shacha noodles. Shacha noodles are one of the more famous snacks in southern Fujian, which are available in Fujian and Guangdong, but there will be some changes in taste, and the most important part of Shacha noodles is its sand tea sauce.

The sand tea sauce is rich in ingredients, including peanuts, cloves, and coconut meat.

Tangerine peel, dried shrimp, chili peppers, etc., etc., and then poured on the noodles, and there are many side dishes of sand tea noodles, such as duck blood, pork, shrimp, squid, dried tofu, etc., put them into the noodles, the taste is more delicious.

Peanut soup. Peanut soup is a kind of soup with a sweet taste, using peanut kernels and eggs as raw materials, peanuts will taste softer, melt in the mouth, generally many places in the peanut soup are added to the sago dew, sago dew is a very healthy thing, especially for women, is a good skin care product, peanut soup in southern Fujian.

It is very popular, many people will eat it, and it is also one of the representative delicacies in Hokkien snacks.

Fried oysters. In southern Fujian, many small shops will sell a snack, that is, fried oysters, fried oysters in Taiwan.

It is also very common and is known as "oyster fried" in Taiwan.

The ingredients for fried oysters are very common, that is, oyster sweet potato flour and tapioca flour.

Along with eggs, oysters are also called oysters or oysters, and they have a crispy texture. The ingredients for fried oysters are also very simple, the most commonly used are green vegetables and chopped green onions, which are spread out into a cake in a pan and served with some tomato sauce or sweet and spicy sauce.

Cheong Fun. Cheong fun is available in many places, but the cheong fun in southern Fujian is still very different and very popular. There are some differences in the practice of cheong fun in Fujian, especially the local seafood cheong fun, which is very popular.

Cheong fun is a special snack, made of rice milk, the skin is very thin, looks crystal clear, it tastes very Q bomb, pork is added to the rice skin, eggs, shrimp meat, green vegetables or leeks and other ingredients, cut into small pieces, poured with sauce, the taste is fresh and fragrant.

Jelly of bamboo shoots. Bamboo shoot jelly is a special snack in southern Fujian, this snack is unique to southern Fujian, and it is almost impossible to see in other places, and even if someone goes to the local area, they may not dare to eat it, because bamboo shoot jelly is a kind of worm. The method of bamboo shoot jelly is to cook the worms first, wait until the gelatinous substances in the worms come out and condense into solids, and then add seasonings, such as soy sauce, vinegar, chili peppers, etc., the taste is still very good, the key is that it is rich in protein and has high nutritional value.

Paste. The noodle batter is a snack in Quanzhou, and it is also one of the representative snacks of southern Fujian, the appearance of the noodle batter is batter-like, the noodle line is very thin, and it is accompanied by sweet potato powder.

Sweet potato flour and various seasonings. The batter is usually eaten for breakfast, but it can also be eaten as a snack or a late-night snack.

Eat, with water chestnut crisp and so on. The noodle batter is one of the very delicious Hokkien snacks, sweet and refreshing, and there is pork or large intestine in it, which is very local.

The specialties of the water towns of southern Fujian include:

1.Fuzhou Fish Ball Soup: Fish balls made from tender fish meat, served with clear broth and vegetables, have a light and refreshing taste.

2.Xiamen oyster pan-fried: Mix fresh oyster meat with egg wash and fry until golden brown and crispy on the texture.

3.Quanzhou lo mein: with thin noodles as the main ingredient, add marinade and various ingredients, the taste is delicious.

4.Zhangzhou Shacha Noodle: With thin noodles as the main ingredient, add sand tea sauce and various ingredients, and the taste is rich.

5.Teochew brine platter: A variety of braised dishes are put together, and the taste is rich and diverse.

6.Longyan soil bamboo shoot jelly: with fresh soil bamboo shoots as the main raw material, it is made into a jelly shape with a refreshing taste.

7.Fujian fried rice: With rice as the main ingredient, add a variety of vegetables and meat, the taste is fragrant and glutinous.

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There are many specialties of Minnan water towns, and here are some of them:

1.Fried oysters: A traditional snack made with fresh oysters, crispy on the outside and tender on the inside.

2.Fujian sand tea noodles are a traditional delicacy in southern Fujian, the main raw materials are pork, dried shrimp, peanuts, garlic, green onions, ginger, etc., with a delicious taste.

3.Shacha local chicken: It is made with local chicken as the main ingredient, with sand tea sauce, garlic, ginger, coriander and other seasonings, and the taste is delicious.

4.Braised pork: Braised pork is one of the traditional famous dishes in Fujian, using pork belly, adding sugar, soy sauce, cooking wine and other seasonings when cooking, the taste is delicious.

5.Sweet and sour carp: Sweet and sour carp is one of the traditional famous dishes in Fujian, using fresh carp, adding sugar, vinegar, ginger, green onion and other seasonings when cooking, the taste is sweet and sour.

6.Oyster pan-fried: Oyster pan-fried is one of the traditional snacks in Fujian, using fresh oysters and fried until golden brown and delicious.

7.Minnan fried rice noodles: Minnan fried rice noodles are one of the traditional famous foods in Fujian, using fresh rice noodles and adding pork, shrimp, vegetables and other ingredients, the taste is delicious.

The above are some representatives of the specialties of the water towns of southern Fujian, each dish has its own unique taste and characteristics, and it is worth a try.

1. Of course, the most famous is the Buddha jumping over the wall, and the first reaction is that he can't afford it.

Buddha jumping over the wall is a special dish in Fuzhou, there are three kinds of legends about the name of the Buddha jumping over the wall, one of which is that the Buddha jumping over the wall originated in the Daoguang period. The process of making this dish is very complicated, and there are more than 10 kinds of ingredients alone, and most of them are precious ingredients, such as abalone, sea cucumber, shark fin and so on. Such a good dish must have many effects, such as beauty and beauty, delaying aging, promoting development, etc., it is a very good supplement!

2. Lychee meat.

It is also very famous, and lychee meat is also a specialty dish in Fuzhou and Putian.

Many people may think that lychee is a specialty of Guangdong Province, how to go to Fujian? In fact, lychee meat has the same meaning as the usual grunt meat, which is a delicacy made by mixing pork with fruit meat. But many times there is no lychee in the lychee meat, so why is it named, mainly because the water chestnuts and meat in the material are cut into cross knife flowers, which look like lychees, so it has this name.

This dish has a sweet and sour taste and delicious meat, and it is popular with many people!

3. Chicken soup with sea mussels.

Chicken soup with sea mussels.

It seems prosaic, but it hides a big content. This dish has four tastes of "clear, light, crisp and fresh", and is as famous as Buddha jumping over the wall. Sea mussels from Zhanggang are selected and boiled with beef, pork and other ingredients in the boiled chicken broth, and finally the impurities are filtered.

Minnan specialty recipe - crispy fish rolls.

Preparation of ingredients for crispy fish rolls.

Ingredients: 300 grams of grass carp, auxiliary materials: 50 grams of fatty meat, 50 grams of winter bamboo shoots, 50 grams of fresh shiitake mushrooms, 70 grams of duck eggs, 30 grams of wheat flour, 100 grams of dried tofu, seasonings

60 grams of green onions, 15 grams of ginger, 4 grams of salt, 10 grams of cooking wine, 2 grams of monosodium glutamate, 2 grams of pepper, 50 grams of peanut oil.

Crispy fish rolls to prepare the steps.

1.Grass carp slaughter, scales, internal organs, slices of clean meat cut into 5 cm long, chopsticks thick;

2.Fat meat cut into 5 cm long strips;

3.Peel off the outer skin of the winter bamboo shoots, wash them, and cut them into 5 cm filaments;

4.Remove the stems of the mushrooms, wash and cut into 5 cm filaments;

5.Take the green onion white and ginger and cut into 5 cm long strips;

6.Grass carp strips, shredded fatty meat, shredded winter bamboo shoots, and shredded mushrooms are seasoned with refined salt, cooking wine, and monosodium glutamate;

7.12 pieces of dried tofu skin, cut into 6 cm squares;

8.egg batter made from egg mixture and flour;

9.Coat each dried tofu with a layer of egg batter, wrap a few shredded fish, shredded winter bamboo shoots, shredded shiitake mushrooms, shredded fat, shredded green onion and shredded ginger, and roll into 12 rolls;

10.Put the pot on medium heat, put in the peanut oil and burn it for 50% hot, fry it into the pot until golden brown;

11.When the oil temperature rises seventy percent, fry it again, pick it up, put it on a plate, and serve it with coriander.

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.

1. Shacha noodles.

Shacha noodles are in southern Fujian Province and Taiwan.

A special delicacy in Southeast Asia, China's sand tea noodles are divided into Fujian Nansha tea and Guangdong Chaoshan.

Sand tea and other flavors. The beauty lies in the making of the sand tea sauce, which is used to make the soup. The main ingredients of the sand tea sauce are dried shrimp, dried fish, and shallots.

Garlic, ginger and other more than a dozen kinds of ingredients are composed, fried and crispy, and then ground finely to make sand tea sauce for later use.

2. Fry oysters.

Fujian and Taiwan traditional snacks).

Oyster fried, (Hokkien.

Pronounced as é-ājiān, it translates in Mandarin as "sea oyster fried." It is a common home-cooked dish, which originated in Quanzhou, Fujian, and is one of the classic traditional snacks in Fujian's coastal areas, Taiwan, Chaoshan and other regions.

In September 2018, it was selected as one of the top ten classic dishes in Fujian.

There is an interesting story about its origins. According to folk legend, in 1661, the Dutch army occupied Tainan.

Zheng Chenggong, a native of Nan'an, Quanzhou.

He led his troops from Luermen to attack, intending to recover the lost territory, and Zheng's army defeated the Dutch army like a bamboo.

In a fit of rage, the Dutch army hid all the rice and grain, and Zheng Jun was wise in the urgency of the lack of food, so he simply took local materials and mixed Taiwan's special oysters, sweet potato flour with water and fried into cakes to eat, which was unexpectedly passed down to future generations and became a popular snack in the whole province.

3. Peanut soup.

Peanut soup is a characteristic traditional spot in southern Fujian Province, which belongs to Fujian cuisine.

Its main ingredients are peanuts, eggs, sugar, etc. The peanut kernel is crispy and not broken, melts in the mouth, the soup is milky white, sweet and refreshing, sweet and refreshing, nourishing and moisturizing the lungs.

This delicacy originated in the Quanzhou area, and then spread to other coastal areas of Fujian and even overseas. Tourists from abroad, compatriots from Hong Kong, Macao, Taiwan and overseas Chinese.

, has long been famous.

Fourth, the bamboo shoots are jelly.

Bamboo shoot jelly, originated in Quanzhou, Fujian, is a characteristic traditional snack with good color and flavor. Bamboo shoot jelly is a frozen product processed from a unique product.

Legend has it that the inventor was a national hero.

Zheng Chenggong. It contains gum, and the main raw material is a worm, which belongs to the phylum Astrozoa, and its scientific name is Phascolosoma esculenta. Height.

Two or three inches. After boiling, the gelatin contained in the insect body dissolves into water, and after cooling, it condenses into a lump, and its meat is clear, delicious and sweet. When served, it is served with good soy sauce and Yongchun.

Aged vinegar and minced garlic.

5. Cheong Fun Cheong Fun (Cantonese pinyin: cheong fan) is a very famous traditional snack of the Han nationality in Guangdong, which belongs to the Cantonese cuisine, and originated from Luzhou (now Luoding City, Guangdong) during the Tang Dynasty.

The classification of cheong fun can only be divided according to the way it is made, generally the one that is used is called bur cheong fun, and the other is steamed directly, usually with a drawer type cheong fun.

Cheong fun cannot be divided by place, because businesses around the country will cater to the taste of guests according to the local market, adjust the flavor, and will add the name of the local city before the cheong fun, such as Guangzhou will be called Guangzhou Xiguan cheong fun, and Chaozhou will be called Chaozhou cheong fun. According to this division method, there will be hundreds of kinds of rice rolls in the country, which is not scientific. Because all cheong rolls are actually a type of Luo Ding cheong fun.