When it comes to Longyan delicacies, we have to talk about Longyan Peanuts. Longyan’s traditional roasted salted peanuts are delicious and crispy. No matter men, women, old or young, they all love this peanut. Many old people who have lost their teeth cannot chew it, so they often put it into a small mortar and mash it, slowly taste it, and enjoy it. This kind of peanut can be used as a side dish with rice, and has a unique flavor; as a side dish, it has a unique flavor; The food that goes with wine is even better. According to historical records, as early as the Wanli period of the Ming Dynasty, Longyan began to process peanuts with exquisite craftsmanship for more than 400 years. Longyan peanuts taste fragrant, crispy, beautiful in color, have thin skin that is easy to peel, and are large and meaty. They have the effects of pleasing the spleen and stomach, moistening the lungs and reducing phlegm, nourishing and regulating qi, clearing the throat and relieving malaria. Eating it is unforgettable. It is a unique safe, high-quality, nutritious and pollution-free flavor food in western Fujian.
Red mud peanuts are also a unique processing technology of Longyan. They are made by mixing peanuts with shells in red mud and then baking them. The cooking method is somewhat similar to Hangzhou Beggar Chicken. It also contains salt, minced garlic, etc. The finished peanut shell is tightly wrapped with a layer of red mud. The peanut skin is red in color and particularly fragrant. It is dry but not dry in the mouth, crispy in texture, salty and delicious, and has a long aftertaste. Eat more without getting angry.
Changting Dried Tofu: Chinese tofu is also very delicious, ranking first in the world. This is the last sentence in "Superfluous Words" written by martyr Qu Qiubai while in Changting Prison. Comrade Qu Qiubai's praise for tofu is related to the fact that he often ate Changting tofu in prison. According to historical records, according to "Tianlu Shiyu", tofu was first created by the warlocks of Liu An, King of Huainan in the Western Han Dynasty (179 to 122 BC). It has been more than 2,000 years ago. It can be said to be the earliest chemical food in the world. Changting dried tofu began in the Kaiyuan period of the Tang Dynasty and has a history of more than 1,200 years.
[Materials] Grind soybeans, anise, cumin, licorice, cinnamon and male diced into powder to become five-spice powder, refined salt or soy sauce, gardenia water (coating).
[Technology] There are three types of Changting dried tofu: five-spice dried tofu, soy sauce dried tofu, and yellow dried tofu.
1) Five-spice dried tofu: ① Select high-quality soybeans to dry-grind with a stone mill, remove the bean skin, then soak in water, grind, boil water to slurry, filter, boil, and stew, and then Put the tofu into a wooden grid lined with thin cloth, wrap the four corners, and press until dry to become white dried tofu. ② Spread the dried white tofu with five-spice powder and refined salt, pickle it, wash it with water, grind the bottom surface with a smooth stone until it is smooth, dry it and apply gardenia water to dye it yellow. ③Put the dried tofu on the special baking tray and bake it over low heat.
[Features] Sweet, fragrant, salty and fresh, with four flavors, endless aftertaste.
2) Yellow dried tofu: Spread white dried tofu with refined salt and gardenia water to turn yellow, bake it over low heat to become yellow dried tofu.
3) Dried tofu in soy sauce: Dried white tofu is soaked in soy sauce and spices to make it amber.
Liancheng Dried Sweet Potato: Liancheng Dried Sweet Potato is also called Liancheng Dried Sweet Potato.
Dried sweet potatoes are found in all counties in western Fujian, but Liancheng dried sweet potatoes are famous for their unique raw materials and production methods. They are one of the famous "Eight Dried Sweet Potatoes in Western Fujian" and have been in existence for two to three hundred years. history. During the Qing Dynasty, it was brought to the palace as a tribute and was a precious snack at the palace banquet. It was known as "Golden Potato Chips" and Liancheng became famous both at home and abroad as the "Hometown of Dried Red Sweet Potato Chips". It is made from red sweet potatoes cultivated in Linfang, Getian, Gechuan, Jiele, Daping, Liwu, Hongshan and other places, so it is also called dried red sweet potatoes.
The soil in these villages is soft, the pH is moderate, and the climate is suitable, which is very suitable for the growth of this red sweet potato. This kind of dried sweet potato retains its natural color and quality, with a yellow-to-red color, a fragrant and sweet taste, a soft and chewy texture, and a high content of glucose and vitamins A and B.
[Preparation method]: Generally, the whole sweet potato is peeled, cut into shapes, cooked with various "seasonings", and baked at high temperature. It can be stored for several years and can be used as a snack. , can also be cut into small pieces, mixed with flour, eggs, spices, fried and then dipped in rock sugar powder as a famous banquet dish. Liancheng Dried Sweet Potato is a great gift for relatives and friends.
Shanghang Dried Radish: The Eight Great Gans in Western Fujian - Shanghang Dried Radish has been famous as early as the early Ming Dynasty and has a history of five or six hundred years. Shanghang dried radish is famous for its unique flavor and quality. It has the advantages of golden color, tender skin and crispy meat, mellow and sweet taste, good for digestion, clearing away heat and detoxifying, etc. It can be fried, stewed, or braised in oil. If it is soaked and diluted, it is even better as a top-quality cold dish when added with sugar, vinegar, etc. Shanghang dried radish also contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients, as well as calcium, phosphorus and other indispensable minerals for the human body. Shanghang dried radish is specially made from Ninghua radish, and is introduced from Ninghua every year. The appearance of Ninghua radish is similar to the white ones in Jiangsu and Zhejiang. It also has a thin neck at the bottom of the pot, but the neck is longer. Ninghua radish meat is sweet, crisp and tender, which determines the unique quality of Shanghang dried radish. The key to the unique flavor of Shanghang dried radish is its production process. The production time is within five or six days before and after the winter solstice, on a sunny day when the north wind blows. 500 kilograms of radish mixed with 30 to 35 kilograms of salt can be made into 100 kilograms of dried radish.
[Production process]: Remove the soil from the newly dug radish (avoid washing with water). Use a large wooden barrel. According to the above ratio of radish and salt, put 20% of the salt at the bottom of the barrel. Place a layer of radish and a layer of salt on the bottom layer. Press stones or other heavy objects on the top layer. Leave it aside for 7 days. The radish will be pickled and turn light yellow. Take it out and dry it in the sun (use a special bamboo rack to dry it). Avoid getting exposed to rain. After harvesting in the evening, knead the radish to squeeze out the water and promote even ripeness. Leave it in the sun for about 3 days (depending on whether the water can be squeezed out from both ends of the radish). Filter and boil the soaking salt water in the barrel, and pour it out. Rinse the dried radish in the dried radish, then rinse the dried radish once with boiling water, rub it while it is hot, squeeze out the salt water, take it out and dry it in the sun. It will turn golden yellow at this time. After the dried radish cools, put it into a pot and tamp it ( The pot needs to be washed and dried, avoid odor and moisture, especially wine jars are not suitable), put a layer of fried salt on the mouth of the pot, and then seal it with yellow mud for storage (do not place it in the same room with wine). Take it out after half a year, and it will be Shanghang dried radish with unique flavor.