1. Material: 2000g glutinous rice and 500g cartilaginous bamboo leaves (about 8cm wide).
2. Accessories: 500g of black beans with horns (or green beans with black shells), 35g of refined salt and 5g of monosodium glutamate.
Second, the production method
1. Drain the glutinous rice, soak it for 1 hour, wash it, pick it up, put it in a basket and drain it.
2. Wash the black beans with clear water, soak them for 1 hour, then take them out and drain them.
3. Heat a large pot, pour the glutinous rice into the pot, add refined salt, monosodium glutamate and black beans, and fry for 20 minutes until fragrant.
4. Take a bamboo leaf, bend it into a funnel shape from the middle (the leaves are inward), hold it in your left hand, put in about 40 grams of glutinous rice beans, cover your right hand with rice flour, fold both sides in half, then turn the part that grows out of the bamboo leaf to the right, and tie it around twice with water plants (to fasten it).
5. Take a large pot, add water until it is 80% full to boil, put the wrapped zongzi into the pot (the water in the pot should be immersed in the zongzi, so as not to expose it, so as to avoid the raw zongzi from being boiled), and cook for 1.5 hours continuously, and peel off the bamboo leaves when eating.
Features: This jiaozi is light brown and tastes like black beans.
Oyster omelet
Midges are also called oysters, called oysters and oysters. Midges are not only nutritious, but also delicious. Fishermen and women in Quanzhou seaside often pick shelled midges to the urban area and sell them while peeling them, so they are very fresh. Before the founding of the People's Republic of China, the offspring of Chengtian Lane and South Drum Tower in the urban area were most famous for frying eggs.
First, raw materials
500 grams of oyster meat, 250 grams of sweet potato powder, leek 125 grams, green garlic 125 grams, 2 eggs, lard 125 grams, crab meat 125 grams, coriander 30 grams, cooking wine 30 grams, glutinous rice. Prepare a small dish of soy sauce, white vinegar, tomato hot sauce and garlic.
Second, the production method
1. Wash leek and green garlic, cut into pieces, put them in a small porcelain basin with refined salt and sweet potato powder, and stir them with half a catty of water to make powder soup. Deep-fry snapper and cut it into fine powder. Chop the pork into a paste with a knife. Break the eggs and put them in the bowl. Mix them with crab meat and stir well. Wash oyster meat.
2. Put the pan on a small fire, pour in lard (75g), and when the oil is hot enough to smoke, pour in powder soup, smooth it with a spatula, and fry it into pieces for about 2 minutes. When the water in the thick soup evaporates and the surface is dry, immediately spread oyster sauce and pork sauce on the vermicelli, then inject lard into the four sides of the wok, shovel half of the fried vermicelli with a spatula, cover the other side, and then cover the egg juice. Stir-fry for 4 minutes, sprinkle cooking wine and shovel on the plate, then sprinkle snapper and pepper, and put coriander on both sides of the stir-fry
Put soy sauce, white vinegar, tomato hot sauce and garlic in four small plates before eating.
Features: This dish is fragrant, delicious, tender and smooth. The key is to master the heat and seasoning.
chicken rolls
First, raw materials
1. Material:150g of clean chicken, 350g of pork and 3 sheets of pig net oil.
2. Accessories: dry fried onion slices 15g, refined salt 6g, monosodium glutamate 6g, water chestnut 100g, sugar 15g, scallion 150g, dried starch 100g, and spiced powder 65438.
Second, the production method
1. Cut chicken and pork into strips, wash water chestnut and cut into thick strips, and cut horseshoe with scallion.
2. Put the chicken and pork together in the pot, add salt, monosodium glutamate and white sugar, mix well, marinate for a while, add dry starch, dry fried onion slices, eggs, water chestnut and scallion, and mix well to make stuffing.
3. Wash the bean skin, put it on a chopping board, wrap it with stuffing, roll it into several round strips with a diameter of 3 cm, steam it in a steamer for 20 minutes until cooked (or cut it into small pieces, cool it and fry it in an oil pan), and then put it on a plate. Serve with coriander, sour radish and sauce in a small plate.
Features: This dish is white, tender and delicious, and should be steamed and fried.