1No.: Three cups of chicken in Ningdu
Three cups of chicken is a traditional dish in Ningdu, Jiangxi. According to legend, at the end of the Southern Song Dynasty, Wen Tianxiang was captured against Yuan, and the people were very sad. One day, an old woman came to prison with a chicken and a pot of wine. The original intention was to pay homage to Wen Tianxiang. She was surprised to know that the Prime Minister was still alive, and she regretted not bringing a cooked chicken. So she turned to the jailer for help. The jailer and the old woman slaughtered the chicken together, cut it into pieces, put it in a casserole, poured rice wine with salt, set up the casserole with a few bricks, and stewed the chicken for about an hour. Open the lid, the chicken is crisp and fragrant. Later, Wen Tianxiang ate soup and meat, and died heroically the next day. Later, the jailer used three cups of chicken to pay homage to Wen Tianxiang on this day every year. Because the taste of three cups of chicken was widely circulated, later, in order to improve the taste, three cups of chicken were changed to: one cup of wine mother, one cup of soy sauce and one cup of sesame oil (or other things, mainly wine mother and soy sauce). Chicken is different now, sesame oil may be too greasy, so replace sesame oil with a glass of water, pour these three cups of seasoning and chicken pieces into a sand bowl, and simmer slowly with fire until the chicken is cooked. Three cups of chicken are layered, sweet, sesame-scented, delicious and meaty, which makes people drool.
The second course: taro loach
Taro loach, as can be seen from the name, taro is naturally small. Wash the taro, boil it in boiling water for two or three minutes, take it out, put it in cold water, and peel the taro. Then wash the loach, put the taro and loach together in a pressure cooker, add a spoonful of salt, monosodium glutamate and chicken essence, a little pepper, add four spoonfuls of cooking wine, add Jiang Mo to remove fishy smell and enhance fragrance, add a little Chili powder to taste, and add water. The water should be boiled with high fire, and then pressed with low fire for about 10 minutes. Cooked taro loach is soft and waxy, loach is smooth and tender, and the soup is delicious.
Lane 3: Big Fish
Big fish is one of the local dishes in Ningdu. Because it is a domestic fish, fish is the most common grass carp. Choose a grass carp about a catty, cut it into large pieces after treatment, and grab some raw powder. Put a few millet peppers, add some peppers of various colors, and don't cut the ginger slices too thin to let the fragrance of ginger come out slowly. When everything is ready, put all kinds of materials into the pot and cook them in turn. After serving, the large pieces of fish are fresh and tender, the starch is tender, and there are spicy flavors of millet pepper and various ingredients, dotted with peppers of different colors, which are full of color, flavor and nutrition.
Track 4: Potted spinach.
I heard that the water spinach in Ningdu is different from the local water spinach in Ganzhou and tastes better. I never believed it, but I have to agree with it today. Ningdu spinach is different from home cooking. In terms of varieties, local water spinach is easy to paste into a ball after being fried in oil, but Ningdu water spinach is not, and it is very clear one by one. The difference in practice is even greater. Spinach at home is no different from other vegetables. It is fried. Ningdu spinach is completely different: first, put chopped peppers and garlic into a soil bowl and mash them with a wooden stick; Then blanch the spinach in water until it becomes soft and discolored; Finally, put the soft water spinach into a casserole, add oil and salt and mix well. The green flavor of garlic and water spinach brings a brand-new taste to water spinach.
Lane 5: Ningdu meatballs
Ningdu meatballs are very common in the streets of Ganzhou, and they are the special snacks of Ningdu. In addition to stir-frying, Ningdu meatballs can also be stir-fried. There are many ways to do it, but they taste just as delicious. There are two kinds of meatballs: pork meatballs and fish meatballs. They make balls with hot water, representing a happy reunion. To make meatballs, they are usually boiled in clear soup, put in a bowl and add some chopped green onion. Traditionally, Ningdu people don't add too much seasoning when cooking meatballs. Crispy Q-shaped meatballs and sweet broth retain the original flavor of meatballs. Mixing meatballs means cooking the meatballs, adding various seasonings and mixing well. It tastes tough and crisp, and the flavor of the seasoning brings different delicacies to the meatballs. The meatballs fried with meatballs are different from the above two kinds of meatballs. They are relatively large, cut into thin slices and stir-fried with peppers and vegetable stalks. They are full and spicy.