Special snacks include batter, satay noodles, frozen bamboo shoots, fried oysters, fried spiced, peanut soup, roasted jiaozi and so on.
Xiamen Fuan Xiaofuchun specialties: hot and sour soup, shredded beef with ginger sauce, sweet and sour pork ribs, squid tofu, yellow croaker with distiller's grains, fried wheat snails, fried snail, winter pink duck, Li Si Satay Noodles, rice with sauerkraut, and scallion noodles.
The most famous and popular snacks in Xiamen are: Satay noodles, frozen bamboo shoots, roasted jiaozi, spiced seasoning, taro buns, leek boxes, taro dates, octopus, oil onions, marinated tofu, marinated duck, oyster sauce porridge, batter, fried dates, sugar onion cakes, pancakes, Satay noodles, fish balls, fried oysters, sesame seeds, tribute squid and "fried" dried tofu.
Editor of classic dishes
Xiamen fried noodles line
Ingredients: fried noodles 1 block, 60g of shredded pork, 2 onions, 50g of shrimp, 50g of shredded bamboo shoots, 20g of mushrooms, 50g of chives, 2 tablespoons of shrimp powder, broth 150CC, salt 1 spoon, and chicken essence powder 1 spoon.
Exercise:
1. Boil the noodles with boiling water, then pick them up and drain them; Cut onion into filaments; Soak mushrooms in cold water for about ten minutes, and then cut them into shreds for later use.
2. Heat oil, stir-fry shredded chives with low fire, add shredded pork, shrimp, shredded bamboo shoots and shredded mushrooms, add seasoning A and cook until boiling, stir-fry noodles with method 1 with medium fire until the soup is slightly dry, add shredded chives and stir-fry slightly, and drop sesame oil before taking out the pot. [ 1]
Xiamen fish ball soup
Ingredients: grass carp 1 (weighing about 500g), rape 25g, carrot 25g, celery 25g, ginger, salt, sugar, pepper, starch, chicken essence and sesame oil. [2]
Exercise:
1. Grass carp is slaughtered and washed, the meat is taken, chopped into paste, added with starch and water, stirred and made into pellets.
2. Wash and slice carrots, shred celery and rape, and slice ginger.
3. Ignition in the pot, add clean water, add rape, carrot, celery and ginger slices after boiling, add refined salt, white sugar, chicken essence and fish balls after boiling, and sprinkle pepper and sesame oil when the balls turn white. [2]
Seafood Xiamen yi noodles
Ingredients: squid, shrimp, fish balls, sliced meat, vegetables and instant noodles.
Exercise:
1. Boil water and cook squid, shrimp, fish balls, sliced meat and vegetables in turn. Pick up the spare.
2. Put the instant noodles down again, cook them and add the fabric. Pack it. Put the food down.
Fish towel gourd seafood bean stick
Ingredients: loofah 1, cherry shrimp, grub, shredded ginger, Xiamen bean stick, sesame oil and white pepper.
Exercise:
Add shredded ginger into the oil pan, and the cherry shrimp will be fragrant. Then put down the loofah and stir fry, add water, cover the pot and turn to low heat.
When the water boils again, put down the bean sticks and clams and stew. When the soft bean strips are cooked, add some salt to taste.
Noodles with scallion sauce
Ingredients: 500g noodles (raw).
Accessories: cucumber 1, carrot.
Seasoning: salt, soy sauce, chicken essence, 3 tablespoons onion oil, Chili oil, sugar, white vinegar and shallots. [3]
The practice of onion oil:
Salad oil 1 kg (soybean oil is also acceptable), 5-6 onion heads, a whole head of garlic (large), appropriate amount of fragrant leaves, appropriate amount of star anise and 500g of chives.
1. Wash the shallots and cut them into sections. Peel the shallots and cut them in half. Pat the garlic.
2. Pour the oil into the pan and add the onion, fragrant leaves and star anise.
Small and medium fire slow frying
4. When the onion is fried, add garlic and clothes to continue frying.
5. When all the ingredients in the pot are fried to golden brown and the fragrance is overflowing, turn off the fire.
6. Take all the ingredients out of the pot. Don't put a little onion first. At this point, the oil is still hot.
7. After about 1 minute, add all the shallots and fry slowly.
8. Stir-fry shallots until they turn brown like this. It took me about an hour to turn off the fire and let them cool, and then put them in a container for preservation [3].
Noodles with scallion oil:
500 grams of noodles, 3 tablespoons of onion oil, shredded cucumber, shredded carrot, fried Chili oil, white sugar, soy sauce, salt, chicken essence, white vinegar and chopped green onion, and the above seasonings are appropriate.
1. The raw materials are ready.
2. Boil the water and cook the noodles, not too bad.
3. Cook the noodles in cold water, add all seasonings and stir well.