? Samosas, Grade 2 (7) Class Wang Xin The delicacies of mountains and seas can never be as good as the delicacies at home.

——Inscription? My hometown is Qianqi, Fuding, which is beautiful.

There is a unique delicacy there - samosas.

? The founder of Qianqi Samosa Dumplings is named Liao Tiangui, nicknamed "Liu Nigui", and he was born in the early years of the Republic of China.

Liao Tiangui's family was in the snack business and ran a snack bar in Qianqi Town's most prosperous Zhongjie Street at the time (now No. 112 Qiyang Street).

At that time, the business of Liao's snack bar was very prosperous, and his parents were too busy. Liao Tiangui had been helping his parents in the store since he was a child.

Because he was young and often ran in and out carrying dishes with a runny nose and sweating profusely, regular customers would tease him affectionately and call him "a runny nose is expensive."

Liao Tiangui was not angry and agreed anyway, so the nickname became popular. Decades later, few people knew his real name.

Liao Tiangui is smart, hard-working and good at thinking.

When he became an adult, he took over his parents' business and made the snack bar more prosperous.

He thought that some people like to eat glutinous rice balls but not dumplings, and people who eat dumplings don't like to eat glutinous rice balls. Why? After talking with customers, he finally understood that the dumpling wrappers are too hard after being cooked and are not delicious.

The skin of glutinous rice balls is made of glutinous rice and will stick to the teeth, so some people don't like it.

So, he mixed glutinous rice, indica rice, and japonica rice at a ratio of 1:1:1 and ground it into rice pulp. After putting it in a gauze belt and pressing it dry with stones, he used it to make dumpling wrappers. This is how he made it.

The dumpling skin is soft, sticky and non-sticky.

? Making samosas doesn’t have to be difficult.

Nowadays, we usually buy samosas directly, and the bought samosas need to be steamed. Before steaming, a special cloth must be laid out, and then the samosas should be placed in order.

When the steam gets more and more steamy, it's almost done.

The steamed samosas look so cute, like a bulging belly.

? The first time I ate samosas, I just broke them open with my hands and ate them. They were smooth but not greasy, tender, fragrant, and particularly chewy.

The fillings of samosas include vegetables, radish, tofu, meat, and green onions.

The fillings of the samosas pay attention to the combination of meat and vegetables, and are full of strong mountain and rural flavor. They taste sweet and refreshing, fresh but not greasy.

? Time can change the appearance, but it cannot change the feelings. The memories preserved by the food culture always have a long aftertaste.

Time easily makes the little samosas, which are full of fragrance in your mouth, condensed with hundreds of years of history.

A pot of delicious samosas, what you eat is its fragrance, but what you taste is a culture that has lasted for hundreds of years.

? Chicken Wings Grade 2 (7) Class? Li Yuntao ? I am a person who loves to eat, and I have tasted almost all the delicacies in Fuding.

The most unforgettable thing among them is of course Zhuji Chicken Wings.

A century-old brand and family business, the most famous chicken wings in Fuding are firm in texture but delicious.

Zhuji Chicken Wings is a little bit on the Longshan Bridge. I remember one time when I was out playing, I happened to visit Zhuji Chicken Wings, which cost 4.5 yuan each.

I bought two to try. They were fragrant, tender and delicious.

I asked the boss: "Boss, how do you make these chicken wings?" The boss told me: "It uses white sugar, white wine, salt, bee MSG, chicken essence, maltose, Haitian straw mushroom, dark soy sauce, old ginger, rice vinegar, brown sugar, and chicken wings."

Made with secret recipe bag. "Hey, the boss obviously didn't understand what I meant.

I want to make it myself, but unfortunately I don’t have a secret recipe package.

So I tried to see if I could make it without the secret recipe packet.

I asked my boss how to do it, and he told me.

1. When the chicken wings are de-iced, add a little white wine, salt and dried lemon.

Boil a pot of boiling water, add a little salt, white wine, and ginger slices to the boiling water. Put the chicken wings into the water and remove the chicken wings after boiling.

2. Pluck the chicken wings, use a tool to make a small hole in the big head, and then clean the chicken wings.

3. Boil a pot and boil a certain amount of water. After boiling, put the secret recipe packet into the water and simmer for a while. Add a little ginger and 50 grams of dark soy sauce. After boiling, add the chicken wings, add 25 grams of salt, 220 grams of bee MSG, and 120 grams of chicken essence.

grams, 300 grams of white sugar, 150 grams of brown sugar, 450 grams of maltose, 40 grams of white wine, 60 grams of rice vinegar, 60 grams of spices, high heat for 5 minutes (just fill the brine with chicken wings), low heat for 65 minutes (cover the pot and stir-fry frequently

) After about 30 minutes of preparation, take out the secret recipe bag, stop the fire, take it out and let it cool.

4. Turn on medium heat again, add chicken wings, add water, add a quarter of the original brine, then the brine is 70% full, stir fry frequently, add 200 grams of white sugar, 450 grams of maltose, 30 grams of MSG,

A little star anise and cinnamon, 300 grams of brown sugar, add dark soy sauce depending on the color.

Cook on medium heat for 5 minutes, then on low heat for 50 minutes (cover the pot during the middle time until the sugar and oil are reduced).

? I tried it and it didn’t have that smell.

Hey, it can’t be done without the secret recipe package.