The snacks of the people around the house have a long history. They are deeply rooted in the food culture of the Han and Tang Dynasties in the Central Plains, and they also incorporate the production techniques and characteristics of the local Hakkas. The wide variety attracts many tourists. Snacks are small portions of food used to satisfy hunger and for leisure consumption in addition to meals. They usually come with soup and are divided into grain and bean products, livestock and poultry offal products, and fruit and vegetable products. It can also be eaten as a meal or used in banquets. The industrious Hakka people in southern Jiangxi, besides farming mainly to produce rice, also plant potatoes, taro, etc. most widely in the corners of the fields, commonly known as cereals. Therefore, the snacks of the people in the fence are also derived from these, such as Dozens of Hakka snacks include water-eye pearls, hammered fish, black rice noodles, wax skin, rice cakes, rice crackers, rice cakes, etc. Water hyacinth pearls are a traditional dish of the Waiwu people. It has a long production history. The production process and cooking techniques of this dish are passed down from generation to generation. It is a main dish at the banquet during festivals or banquets, and it would be missing. , it loses the Hakka flavor of the people surrounding the house.
It is said that during the Daoguang period of the Qing Dynasty, Xu Sizhuang, a native of Guanxi in Longnan, was famous for his calligraphy on Liu (Gongquan) and Diou (Yang Xun) faces. Xu Sizhuang once did the calligraphy of Emperor Xianfeng. Teacher, Xu Sizhuang once returned to his hometown to visit relatives. It happened that Emperor Xianfeng sent people to the south of the Yangtze River to purchase supplies, and he specifically asked the imperial envoy to visit Xu Sizhuang in Longnan. Because the road was difficult to travel, the imperial envoy was out of breath and exhausted. He arrived at Xu's house in the evening and found that the mountain road was rugged and difficult to travel, and he almost suffered from heatstroke. Xu Sizhuang immediately ordered the chef to cook pearl soup for the imperial envoy to quench his thirst and quench his hunger. When he served the pearl soup, the imperial envoy saw that the pearl pills were like jade phoenix eyes. Metaphor. After eating, my stomach was comfortable, my brain was clear and my eyesight was clear, and my fatigue was gone. I asked Xu Sizhuang what kind of rare mountain delicacy this was. It was my first time to taste this delicacy. Xu Sizhuang smiled and replied: This is a small dish from his hometown, called longan pearls. After hearing this, the imperial envoy said seriously: If the name of the dish is mentioned, it will be named "Phoenix Eye Pearl".
Later, when the imperial envoy was leaving, Xu Sizhuang specially gave a large bag of phoenix-eye pearls for the imperial envoy to take back to the capital. After the emperor tasted them, he couldn't put them down, and the phoenix-eye pearls became tributes from past dynasties.
The raw material for making pearl powder is potato starch. When making it, sprinkle an appropriate amount of water into the potato starch, then sieve the powder into beads the size of mung beans, and dry it in the sun (it can be sealed for long-term storage ), when cooking, first slowly sprinkle the pearls into the boiling water (more water is needed), stir while spreading, so as not to form a paste. When the pearls still have tiny white spots left in the core, take them out and soak them in cold water, add Loosen until the particles look like fish eyes, then cook in broth, put into a bowl and sprinkle with spices and sesame oil to serve. Phoenix eye pearl soup has the functions of nourishing, clearing away heat, lowering blood pressure, refreshing the brain, and improving eyesight. It has been popular among Longnan folk in ancient and modern times. In 1988, it participated in the provincial food exhibition in Nanchang and was praised by the majority of customers. It was rated as having local flavor characteristics. of quality food. The grain is called "ganzi", and there are two types: dried beets and dried sauerkraut, both of which are made from mustard greens. Method for making dried beets: Wash and chop mustard greens, boil them in hot water, and then steam them until they are 60% to 70% dried for a long time. They taste sweet and fragrant and nourish the nose. Women often use dried beets as confinement after giving birth. Dried vegetables and so on.
How to make dry sauerkraut: wash and cut the mustard greens evenly, then add salt and rub it with your hands, then place it in a jar or other container to seal and let it ferment. After the sour taste is strong, take it out and dry it in the sun. Dry and serve. In the old days, dried vegetables were the “popular dish” of farmers. Nowadays, adding a little dried vegetables to the banquet often adds a unique flavor. When you go out to do a side job or work, or when your children are studying, you can bring vegetables with them. Pair the dried vegetables with fried tofu or shredded pork, add more mountain tea oil, and the sweet fragrance will fill your nose. It is a delicious dish for the Hakka people living around the house. Hammered fish is one of the traditional dishes of the Hakka people who live in the surrounding houses. It has good color, aroma, taste and shape. It has the effects of soothing the mind, improving eyesight, diuresis and promoting sleep. It is a good delicacy that nourishes the body and has always been served at folk banquets. One of the finest dishes in. There is a saying among the people in Longnan that "anyone who doesn't know how to beat fish is not a great chef". Zuwei's hammered fish was developed by the chef Liu Huaigu (the magistrate of Chaoyang County, Chaozhou, Guangdong) during the Daoguang period of the Qing Dynasty and was later spread to Longnan. During the reign of Emperor Guangxu, Xu Shohengheng, a native of Longnan who was an official in Beijing, hosted a banquet for the officials and asked his chef to cook the fish. Unexpectedly, the officials liked the fish very much and praised it. For a time, Longnan's fish became famous in the capital.
The main raw materials of hammered fish are fresh fish and potato starch. When making it, wash the fish, remove the scales, guts and bones, make it into a cake shape, and grind it into thin slices with coarse potato starch. When cooking, stir it into boiling water first, then take it out, soak it in water and cut it into strips. Now put it into the broth and bring it to a boil. After it is cooked, sprinkle with shredded pork, fragrant flowers and other condiments to serve as a delicacy.
During festivals and festivals, people in Weiwu grind rice into powder and add it with leeks and other seasonings to process it into food. People in Weiwu call it "粄". When people visit relatives and friends, guests often make "gray water and push pulp".
The method of "pushing rice cake with gray water" is: before making rice cake, go into the mountains and burn the yellow cake ash. The yellow cake ash is a kind of shrub, which acts as an alkaline and has medicinal value. Then filter the ash with boiling water to make gray water. Now pour the washed high-quality rice into the gray water and soak it for 8-10 hours. Use a stone mill to grind it into rice slurry. Then pour the rice slurry into a hot pot and cook continuously. Stir until the rice changes color and forms into a ball. Shape it into strips, circles or duck tongue shapes and put it into the steamer. After steaming, pour it into a dustpan and serve. The gray water batter is soft but not rotten. It tastes better when eaten with soy sauce and chili. Although the process is complicated, Hakka women enjoy it and pass it on from generation to generation. Around the Kansai Hakka houses, large and small persimmon trees are planted. After the beginning of autumn, the trees are full of persimmons and their branches are mouth-watering.
One kind of Kansai persimmon is soaked persimmon, which needs to be soaked in lime water for two or three days after being picked. But most of the retting persimmons are harvested after the beginning of winter. Generally, they can be eaten after 3-4 days of retting. The flesh is crystal red and sweet. It is rich in sugar, vitamins and iron. Fang, this kind of persimmon tree likes temperature, has few insect pests, is easy to manage, and is very suitable for the local climate and soil quality. People in the surrounding houses have the custom of making Huangyuan rice crackers during the Spring Festival. Method: first cook the rice, then soak it in "Huang Zong Chai" gray water and drain it, then mash it in a stone mortar and roll it into large round cakes. Slice it into pieces, steam it, and fry it. Add salt or put Sugar is what one likes. Flexible and fragrant, its taste is excellent. It is a snack for entertaining guests before and after the Spring Festival, and is often given as a gift to relatives and friends.