I feel that this recipe is easy to cook and looks good, so I moved here by the way so that I can cook it when I want to do it in the future. Hey hey. . .
Hakka stuffed eggplant on the tip of her tongue
I. Main components
Eggplant, half-fat lean meat, 100g ginger, onion, garlic, a little vegetable oil, soy sauce, cooking wine, starch.
1. Clean and chop pork, cut eggplant into 0.3 cm thick pieces, cut both sides into horizontal and vertical flower knives, cut onion, ginger and garlic into sections, and soak starch in water.
2. Pour the vegetable oil into the wok, and when it is heated to 70% heat, add the eggplant slices and fry thoroughly, and then remove and drain the oil. Add a little oil to the pan. When the oil is hot, stir-fry the meat paste, add chopped green onion, Jiang Mo, 10g soy sauce and cooking wine, and thicken it to make stuffing.
3. Fry eggplant slices, put meat in the middle of every two slices, turn the side with meat on the plate, steam it in a cage for a few minutes, turn it over and put it on the plate.
4. Add minced garlic, soy sauce and stock (if any) to the oil pan, hook it with water starch and pour it on the eggplant.
Eggplant absorbs oil seriously and needs to be fried.
There are many Hakka dishes, such as Hakka salted chicken, Hakka fermented bean curd, white radish with calcium bone soup and Hakka egg horn pot, which are all the best dishes.
I married a Hakka family. When I first came to my husband's house, I thought pork balls were particularly delicious. Also, I found that Hakka people have a special liking for pickles and braised pork.
Salted chicken Hakka tofu
Hakka dishes are mainly poultry and game, and they pursue the original flavor, that is, "rice tastes like rice and meat tastes like meat." There is a saying that "no chicken is not clear, no meat is not fresh, no duck is not fragrant, and no goose is not thick". Pay attention to firepower, and be good at steaming, roasting, boiling and brewing, especially casserole dishes. Hakka cuisine emphasizes the four seasons and is known as "winter sheep and summer dogs, spring chickens and autumn ducks".
So what are the top ten classic Hakka dishes? Let's have a look!
No. 1: stuffed tofu
Stuffed tofu is the representative of Hakka cuisine, which is fresh, tender and nutritious. One family cooks, and ten families are fragrant, which is a reserved dish for Hakka people on holidays.
Raw materials:
Board tofu, lean meat, fish, shrimp, salted fish, cabbage, onion, ginger, sesame oil, pepper, etc.
Exercise:
1. Chop lean meat and fish separately, soak shrimps and cut into pieces, cut salted fish and diced onions. Put all the ingredients into an enlarged bowl, add seasoning and stir until it is gelatinous for use;
2. Choose and wash the cabbage, put it in oil, salt and boiled water and cook it.
3. Wash and drain the tofu, open four pieces at a time, scoop out a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, and fry it in the oil pan until it is slightly yellow;
4. Heat the casserole, add a tablespoon of oil, saute the ginger slices, add the soup and bring to a boil. Add cabbage and tofu and roll for a while. Stir-fry the sauce, roll it up and serve.
Second place: brine chicken.
Salty taste is the characteristic of Hakka cuisine, and salted chicken can best reflect this. The skin is smooth and tender, and it is known as the first chicken in the world. Dongjiang cuisine in Guangdong, which is famous for eating chicken, is as famous as Chaozhou cuisine and Guangzhou cuisine because of its brine chicken.
Raw materials:
Sanhuang Chicken (1), Alpinia officinarum (1), Coriander (2)
Seasoning:
Rice wine (1/2 cups), coarse sea salt (3 packets, 3 kg in total)
Tools:
Kitchen paper (4 sheets), deep-bottomed tile pot (1 sheet)
Exercise:
1, washed by Jiang Sha, scraped off the skin and chopped into fine powder; Remove the head of coriander, wash and drain for use.
2. Wash Sanhuang chicken to remove internal organs, head, neck and chicken feet, and use kitchen paper to absorb water.
3. Coat the chicken with rice wine and ginger powder, marinate for 5 minutes, and pour the remaining rice wine into the chicken belly.
4. Wrap the three yellow chickens with kitchen paper, and be sure to wrap them tightly.
5. Sprinkle 1.5 bags of coarse sea salt on the bottom of the earthen pot, put the wrapped chicken in, and then pour 1.5 bags of coarse sea salt to cover the chicken.
6. Cover the casserole, spread a wet square towel and cook on low heat for about 60 minutes.
7. Cook until the wet towel is dry, indicating that the chicken is cooked, and uncover the coarse sea salt on the chicken.
8. Take out the cooked chicken, tear off the kitchen paper, put the chicken in the plate, add coriander as an ornament, and serve.
Description:
1. The casserole for salted chicken should be deeper, so that it can hold sea salt; Because pottery pots are discarded after one use, it is not advisable to buy too expensive ones.
2. After the salted chicken is cooked, as long as the black sea salt at the bottom of the pot is scraped off, the white sea salt can be kept for next use.
3, Sanhuang chicken, also known as Zhanjiang chicken, the chicken is tender and smooth, the skin is crisp and soft, the fat is full, and the taste is delicious. You can also buy Qingyuan chicken to eat, but it is not advisable to buy feed chicken, otherwise the taste is not strong.
The sea salt at the bottom of the clay pot is higher than the two index fingers. If the sea salt is too shallow, it will burn the kitchen paper on the chicken, and the chicken skin will be black and unpalatable.
5. The paper for wrapping chicken can be straw paper, kraft paper or special baked salt paper. If you can't buy it, you can also use kitchen paper instead.
6. Spread a wet square towel on the ceramic tile pot cover. The towel is dry, indicating that the chicken in the pot is cooked.
Third place: stir-fried large intestine
The classic dish of "Dou Si". There are mainly fried large intestine with shredded ginger, fried large intestine with soybeans, fried large intestine with sour bamboo shoots and so on. Fried chicken is delicious! But the large intestine must be treated well, otherwise it will taste.
Materials:
300g of pig large intestine, 5 pieces of ginger, 2 pieces of garlic, and red pepper 1 piece.
Seasoning:
Material A: vinegar essence and soy sauce each 1 tsp fresh chicken powder 1/2 tsp.
Exercise:
1. Clean all materials. Slice large intestine and shred ginger; Removing pedicels and seeds from red pepper, and shredding; Peel and slice garlic for later use.
2. Pour 1 tbsp oil into the pot and heat it. Add the large intestine and stir fry. Add garlic slices and saute until fragrant. Add shredded ginger, shredded red pepper and material A and stir-fry until semi-uniform. Serve.
Description:
It is best to choose tender ginger for shredded ginger, which will be crisp and delicious, not only for seasoning, but also for direct consumption. You must fry shredded ginger and large intestine with vinegar to show the flavor of Hakka cuisine.
Fourth place: Braised pork.
Braised pork is as famous as Hakka dishes such as braised pork with plum, braised pork with taro and fried shredded pork with Gannan. Oily, soft, waxy and delicious, it is a must-have dish for happy events. I used to say that the dishes used to press the bottom of the bowl were afraid that the dishes would be too bright and the owner would have no noodles to eat. Jelly used for cooking meat has the function of reducing blood fat.
Raw materials:
Pork belly, garlic, onion, ginger, angelica, yellow wine, etc.
Exercise:
1, choose three layers of pork belly, cut into pieces, put raw onion, ginger and angelica slices in boiling water, add some wine, put the meat in and roll for about 10 minute, pick up the meat, and put it in cold water for half an hour, and the oil will be completely washed away.
2. Then fry in oil, put in a clay pot and cook with garlic, cinnamon, fragrant leaves, dried tangerine peel, star anise and clams. Pay attention to the heat, not too bad or too hard, usually more than an hour.
Fifth place: Wan Bohui
Braised meatballs include beef meatballs and pork meatballs. Add ingredients to meatballs and stew them in boiling soup. Of course, this dish can also be Hakka steamed meatballs or family beef balls.
Exercise:
1. Wash beef, remove fascia, mince it with a meat grinder for three times, put it in a bowl, add refined salt, seasoning powder, monosodium glutamate, chicken essence, sugar and pepper, and beat until it is gelatinous.
2. Mix the dry starch with1200g water, then pour it into the beef bowl several times and stir it evenly, then pat it with your hands until it is sticky and elastic, cover it and put it in the refrigerator for one night.
3. Take out the frozen beef brisket, add dried tangerine peel and mix well, then knead it into balls weighing about 15g by hand, and soak it in a clear water basin for 15min. Heat the wok with water, add the soaked beef balls, cook them on low heat until they are cooked, then take them out, put them in a clear water basin to cool, and take them out to drain.
4. Put the beef balls into the pot, boil the soup, and add salt and chicken essence; Put vegetables (or seaweed) in a bowl, soup and bowl in a pot, and add some coriander.
Sixth place: fish ball pot
Eating fish balls means signing in Hakka dialect, which means "the food is not finished." Tender, smooth and sweet, a century-old classic. Take fish head soup as the base material, put the cooked squid into the pot and sprinkle with a little chopped green onion. The soup is rich, delicious and first-class.
Raw materials:
300g of fish balls, 750g of chicken soup, 30g of Flammulina velutipes, 20g of cooked bamboo shoots, 20g of chicken oil, 2 mushrooms, and 0/0g of cooked ham/kloc.
Exercise:
1. Blanch the fish balls in boiling water.
2. Boil the chicken soup in another casserole, put the fish balls in, and add salt, monosodium glutamate and bean sprouts. Boiled bamboo shoots and mushrooms are slightly soaked in boiling water and placed on fish balls at regular intervals, surrounded by Flammulina velutipes and topped with chicken oil.
Description:
1, Hakka people say that eating fish balls is homophonic "not enough to eat", which is a good omen for the holidays.
2. Now there are fewer fish balls, which are similar to croquet and beef balls.
If you buy fish balls, you'd better cook them in a pot.
no
Brewed bitter gourd, fermented bean curd, braised pork, salted chicken, fried wine with chicken, wormwood pills, medlar pork soup, braised pork with sauce, fried bacon with garlic, pickled eggs, etc.
Of course, it is three cups of duck, a good old duck, and homemade rice wine, soy sauce brewed by soy sauce master and other raw materials. It tastes tight and won't make people feel fat.
Hakka dishes are not eaten much, but tofu is the most impressive thing.
As far as I'm concerned, the best food is Donji. The soup rolled out with fresh pig viscera and Lycium barbarum leaves is rarely delicious and has the effect of clearing fire. This dish needs both raw materials and cooking skills.