Shumai

The method of steaming dumplings is simple: roll the unfermented flour into thin skin, wrap it with stuffing, knead it at the top, and then steam it. There are shaomai in many places, but shaxian shaomai is the most distinctive and delicious.

Steamed dumplings in Shaxian County is thin and small, and some cassava flour is mixed in the flour. After steaming, it is crystal clear and delicate, and it is appetizing at first sight. High-end cooking is very particular about stuffing. Shrimp, lean meat, winter bamboo shoots, mushrooms and vermicelli are indispensable.

The delicacy of steamed dumplings in Shaxian County also benefits from lobster sauce. In foreign cooking, condiments are mostly mixed in fillings. As the saying goes, "it's hard to adjust." Salty, light, sour and spicy are difficult to grasp. The stuffing in steamed dumplings, Shaxian County is mainly based on the natural flavor of ingredients, supplemented by natural seasoning douchi. Salty, light, sour and spicy can be mastered by consumers themselves, which is a good way to make use of it.

Shaoshao is generally salty, but Xiamao has a unique flavor of sweet Shaoshao. The production of Xiamaotian steamed dumplings is not complicated: the "three-yuan cake" produced by Xiamao is cut into one square centimeter of diced cakes, and then lard, laver and white sugar are added to make stuffing, and then orange diced cakes and ground peanuts are added, and then rolled into skins with refined flour, and the stuffing and bags are made into cylindrical shapes with a height of about 4 cm and an opening at the top. After steaming, cool it a little and you can put it on the plate.

wonton

The method of making wonton is roughly as follows: roll it into thin skin with water and flour (or add alkali), cut it into slices, wrap it with a little stuffing (mostly vegetarian), cook or steam it, and fry it for eating.

There are five differences between Shaxian wonton and wonton in other places:

First, the skin is thin and stuffed, and one catty of flour can generally process 400-500 skins.

Second, both the skin and the stuffing are added with alkali. After adding alkali, the skin is not easy to rancid and taste, while the stuffing is not easy to deteriorate with alkali, which can also increase the water consumption of meat stuffing and make the meat stuffing crisp and tender.

Thirdly, the stuffing meat is made of pure lean meat from fresh pig hind legs, which is beaten with a mallet until it is eroded and stirred with salt water. Beating with a mallet will not cut off pork cells, but will expand the distance between cells and increase the amount of water to eat. It is sticky, tender and delicious.

Fourthly, wonton with clear soup, monosodium glutamate, soy sauce, sesame oil, vinegar, pepper, chopped green onion and other condiments is refreshing and delicious.

Fifth, the packaging methods are different. Shaxian wonton is minced meat, so when wrapping it, one hand holds the skin blank, the other hand picks the stuffing into the skin blank, and it can be easily done by lifting it and squeezing it. It's very fast. The cooked meat is full and floats on the soup. It's really beautiful.

Xia Mao Yu Bao

Xiamao taro buns are unique and famous far and wide, which is related to Xiamao's fertile land, mild climate, abundant water and tender taro.

The method of taro package is roughly as follows: wash the vegetable taro (taro is not allowed, otherwise it will not rot easily, and it is better to use the taro with the size of an egg, called "taro egg"), cook it, peel it, break it with a spatula until it has no particles, knead it into crushed cassava powder, and knead it into a skin blank with suitable hardness for use.

Chopping dried bamboo shoots, mushrooms, dried beancurd, shrimps, oil residue or fried dough sticks, and chopping ginger; Dice lean meat and mix well with soy sauce, spiced powder, monosodium glutamate and red wine.

Put dried bamboo shoots, mushrooms, dried bean curd, oil residue or fried dough sticks, and shrimp meat into a wok, and then cool for later use.

Cut the skin into small doses, join hands with cassava flour, knead the small doses into cups, scoop them into the stuffing, add 1-2 pieces of pickled lean meat, and wrap them into triangles.

Boil the water in a pot, cook the taro package, pick it up, add soy sauce, monosodium glutamate, sesame oil, lard and red wine, and add chopped green onion to serve. Or pick it up and put it in a soup bowl filled with the above seasonings, and add a little vinegar and pepper to cook the soup.

Xia Nan dried loach powder is very particular about material selection and processing.

Dried loach powder

First of all, we should choose live loach caught from unpolluted rice fields instead of artificially raised. After the loach is caught, it should be kept in clear water for 1-2 days, so that the loach can spit out the muddy smell. Before cooking 1-2 hours, a little salt, distiller's grains and monosodium glutamate should be added to the loach to make the flavor of seasoning enter the loach.

When cooking loach, first put cold water into the pot, pour the washed loach into the pot, let it swim in cold water, and then cook the pot with slow fire, so that the loach can swim and cook at the same time, so that the cooked loach is soft and slippery.

After the loach is cooked, the boiled fine dry powder and seasonings such as ginger, pickles and red wine can be added to the loach soup. Authentic Xia Nan loach dry powder pays attention to tenderness, fragrance, softness, smoothness and freshness. No wonder its reputation is far-reaching

Boiled dried loach powder can not only be taken orally, but also has dietotherapy effect. According to the viewpoint of modern nutrition, loach is a good food with high protein, low fat and multi-nutrition. According to relevant data, every100g of fresh loach contains18.4g of protein, 3.7g of fat, 38mg of calcium, 72mg of phosphorus and 0.9mg of iron, and is rich in vitamins and nicotinic acid, so its nutritional value is slightly better than that of lean pork.

fish ball

Fish balls, also known as "fish balls", "fish rot" and "preserved fish", are made by chopping fish meat, adding egg white and starch, stirring, squeezing into small balls and cooking in boiling water. According to legend, it was created by Cao, a famous chef of Wang Anshi in the Northern Song Dynasty, who was from Ganzhou, Jiangxi. Some are also stuffed with pork or shrimp, which is very delicious.

Although the popularity of Shaxian Fish Pill is not high, people who have tasted it are full of praise and think it is unique and unique. First of all, Shaxian fish balls are made of grass carp, which is widely available and has high meat yield, which can reduce the cost; Second, only salt water is added during the stirring process of surimi, and egg white and starch are not added, so that the finished product is white as jade, soft and tender as rot, and easy to digest; Third, there is no stuffing, refreshing and not greasy, with fishy smell, but no fishy smell. When cooking soup, I only see stars in my bowl. When cooking dishes, fish balls are piled up in the middle like pearls, accompanied by the edge of cabbage, which makes people feel refreshed and can't help but move their index fingers. Chefs will also steam the leftover meat on fish balls to make crispy fried fish skin rolls, fish egg rolls, red mushroom fish roll soup, fish skin roll cold dishes and other delicacies, which are deeply loved by diners.

Zhenxin tofu pill

There is an interesting legend about the invention of tofu balls: once upon a time, at a grand family dinner, the chef accidentally took a silver carp for cooking and was taken away by the cat. The chef used his quick wits to make a fake fish ball with tofu-tofu ball. Unexpectedly, after the dinner, everyone cheered, and from then on, tofu pills spread.

Tofu balls are easy to make. First, put some fresh tofu in a pot, add eggs, ginger juice, onion, monosodium glutamate, pepper and a small amount of cassava powder, stir it into a paste, then scoop it up with a spoon, wrap it in meat and cook it slowly in water. When the ball comes out of the water, take it out for later use. Next, heat the pot, pour in fresh lard, add shredded ginger and shredded onion to make it fragrant, then pour in a proper amount of water, then pour the stewed tofu balls into the pot, cook them with slow fire for 10- 15 minutes, add seasonings such as monosodium glutamate, sesame oil, yellow wine and hot sauce, and take them out of the pot.

Rice jelly and rice jelly cake

Bean jelly and bean jelly cake are made in the same way. Choose good early rice, soak it overnight after elutriation, and grind it into rice slurry. Rice slurry should not be too thick or too thin.

Shaxian people call making rice skin "writing" rice skin. "Write" means circling in Shaxian dialect. Before "writing" rice jelly, a thin stick must be prepared. After the water in the pot is boiled, slowly pour in the rice paste and keep stirring in the pot while pouring. In order to ensure uniform stirring and prevent the rice paste from forming particles, the wooden stick has to draw a circle along the side of the pot, so Shaxian people use this most distinctive action to refer to the whole process of making rice skin-after "writing" the rice skin rice paste evenly, pour it into the cooker, steam it over high fire, and eat it after cooling.

"Write" rice jelly must be properly added with alkali. Shaxian people generally use plant ash water or bamboo leaf ash water, so the frozen rice in Shaxian is white and tender, with almost no alkaline taste and excellent taste.

The practice of rice frozen cake is also to highlight the action of "writing". When "writing", after adding alkaline water, add appropriate amount of white sugar and red pond. After "writing" until the sugar is dissolved and the rice slurry is uniform, pour the sugar rice slurry into the pot, steam it with slow fire, and then cool it into pieces after taking out the pot.

The rice frozen cake is refreshing and moistens the throat, and has a sweet and cool taste. It is unique among rice frozen foods, and it is a unique Shaxian snack.