Besides the Buddha jumping over the wall, what other traditional cuisines are there in China? Steamed shark fin, fish maw and abalone
Traditional cuisine has drawn a colorful stroke in the long history of China. China's food culture has a long history. In the continuous evolution of history, based on the comprehensive effect of geography, culture, politics, history and other factors, dishes with different flavors and characteristics have gradually formed, which are subdivided into eight major cuisines: Guangdong cuisine, Fujian cuisine, Sichuan cuisine, Hunan cuisine, Shandong cuisine, Jiangsu cuisine, Anhui cuisine and Zhejiang cuisine.
Steamed bass with mushrooms
Each cuisine also has traditional dishes: for example, the traditional dishes of Fujian cuisine include: Buddha jumping wall, fried liver in the south, fried crispy meat, litchi meat and so on. Traditional dishes of Shandong cuisine include: crucian carp in milk soup, butterfly sea cucumber, bagged chicken with eight treasures, braised large intestine and so on. Traditional Cantonese dishes include: roast suckling pig, Dongjiang salted chicken, Daliang fried milk and so on. The traditional dishes of Jiangsu cuisine are: crab powder lion head, salted duck, beggar chicken and so on. Traditional dishes of Sichuan cuisine include Sichuan-style pork, Mapo tofu, fish-flavored shredded pork and kung pao chicken. The traditional dishes of Zhejiang cuisine are: West Lake vinegar fish, Longjing shrimp, eight-treasure tofu, Dongpo meat and so on. Traditional dishes of Anhui cuisine include fried prawns, grapefruit, duck strips with preserved fruit and so on. The traditional famous dishes of Hunan cuisine are Ningxiang Pig, hair weaving, Chrysanthemum Squid, Goldfish Playing Lotus and so on. Today we are going to talk about a classic traditional dish of Fujian cuisine-stewed snail slices.
Snail slices with light particles
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* Main ingredients: 5g of minced ginger onion, 50g of red snail, 50g of green pepper10g, 50g of distiller's grains, salt, chicken essence, Gushan old wine, raw flour, and 0g of cucumber100g.
* Production technology: (1) First, deal with the red snail: break the shell of the red snail with a hammer to get the meat, dig out the tail of the snail and discard it, leaving a whole piece of clean meat. (2) Put the snail meat into the basin, sprinkle enough salt and wash it hard. Salt has the function of disinfection and deodorization. Then pour in flour and knead vigorously to remove the mucus on the surface of snail meat, and put it in two or three times until it is clean. (3) Wash the snail meat and cut it into even slices for later use. (4) Chop the distiller's grains with a knife, make good use of them, and crush them with a knife if necessary. (5) Slice the green pepper and cucumber.
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(6) Pour water into the pot to boil, sprinkle salt on the surface of the snail meat, grab the chicken cooking wine evenly, then pour it into the pot and take it out after scalding for 3 seconds. Blanch the green pepper and red pepper until cooked, and take out. Note: "One of the reasons why this traditional dish has been spread so far is that distiller's grains are the characteristics of Fujian cuisine. Secondly, snail meat processing and slicing are the basic skills to test chefs; Thirdly, the scalding of snail meat is a test of the chef's mastery of ingredients and cooking, and it is a test of the chef's skills. Snail meat can't be scalded for too long, and it chews easily for a long time, like a rubber band. (7) Heat the pan to cool the oil, leave a little base oil, and add the distiller's grains to stir fry. At this time, cook Gushan old wine and stir-fry, add onion and ginger, stir-fry for a while, add snail, cucumber slices and green pepper slices, stir-fry quickly, pour in water starch and stir well, then take out the pot. (8) decorative plates. I hope you will like this work. See you next time.
Cooking is long, enjoying quietly, and there is always a dish that warms people's hearts.
No matter how time passes, keep the food and the beautiful scenery will always accompany you!
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