If it weren't for expressing people's respect for Qu Yuan's patriotic spirit, there wouldn't be zongzi. If there is no beautiful legend of traveling to Quanzhou in Qianlong incognito, the zongzi in Quanzhou will be just a mass of glutinous rice, not a variety of meat zongzi with rich ingredients. Quanzhou's meat dumplings are famous at home and abroad, and meat dumplings shops are all over the streets, among which Dongjie Bell Tower is the most recognized by the public. Mr. Lan, the owner, said that jiaozi with meat stuffing in Dongjie Bell Tower was popular because it absorbed the strengths of many families and constantly improved according to people's dietary needs, making jiaozi with meat stuffing have both ancient and modern flavors.

How to make delicious jiaozi with minced meat?

The first is the choice of raw materials. Choose glutinous rice with soft texture and bright luster. The ingredients are mixed with farm pork, shrimp, mushrooms, marinated eggs and lotus seeds. Even palm leaves must be cooked with the original soup.

Secondly, the control of temperature, including the time of fried rice and blanking, must be very accurate. After more than an hour of slow fire, jiaozi with minced meat can be served. Untie palm leaves, golden polygonal zongzi sparkles, and a natural fragrance comes to the nose, which greatly increases people's appetite. Dip it in peanut butter and garlic paste and send it to your mouth. The smell of zongzi will be full of hot air and memorable.

2. Braised duck

Braised duck should be regarded as the most popular snack variety. The secret of the success of braised duck lies in the selection of raw materials, the formula of braised duck and cooking skills. The ducklings weighing about 3 kg were selected, unhairing and eviscerating, then cooked in marinated soup, then added with marinated buns made of unique formula, and cooked for a long time. After dehydration and degreasing, the finished braised duck is generally only about 1 kg, and its color is golden and red. Sprinkle with ingredients, smooth and juicy, full of fragrance; The meat is firm and delicate, the taste is tough but not old, and the fragrance goes deep into the bone marrow, leaving a fragrance between the teeth after eating. It has the characteristics of good color, flavor and taste.

3. Pig blood soup

I didn't expect to cook such delicious food with pig blood. Many customers who taste pig blood soup for the first time can't help sighing, because in their impression, pig blood should be dry and tasteless. Unexpectedly, the pig blood clots in the pig blood soup are elastic, fragrant and delicious. How can pig blood soup be fragrant and tender? The secret lies in its practice: boiling soup with big bones, adding special spices, putting melted pig blood into the soup with a big spoon, and paying attention to the temperature at any time. He said that if the pig blood soup is cooked well, the color of the soup is dark brown and the pig blood clot is smooth and elastic. If you look carefully, you can see the silk texture on it, which reflects the kung fu on the temperature. Seasoned with coriander, pepper, garlic and wine, a bowl of pig blood soup is ready. When served on the table, the smell is fragrant and refreshing; Sent to the entrance, the taste is refreshing and the aftertaste is long. Pig blood soup has a good blood-enriching effect. If you can add oil residue and large intestine as auxiliary materials when eating, the taste will definitely be stronger and more delicious.

4, Honglai chicken feet

Honglai chicken feet have become synonymous with Quanzhou chicken feet in recent years. In early years, Honglai chicken feet were only popular in local towns. Later, because of its special flavor, it gradually became a good gift. Many foreigners always bring a little when they return home. In this way, news spread widely, and Honglai Chicken Feet became famous in just a few years. Red-haired chicken feet are hand-made, with superior materials and unique formula. The finished product is full in texture and bright in color. It tastes tender, crisp and spicy. 16 years of first-class original soup cooked in one pot ensures the unique and pure taste of red-haired chicken feet. Chicken feet have high nutritional value and are rich in calcium and collagen. Eating more can not only soften blood vessels, but also have cosmetic effects.

5. Chongwu Fish Roll

The main raw material of Huian Chongwu fish roll is high-quality fish, among which mackerel, eel and shark are the best. When processing, first remove the bones and internal organs of the main raw materials, and scrape off the fish skin with a sharp knife; Then knead the fish into a paste by hand, add an appropriate amount of salt water while kneading, and finally add refined sweet potato powder (generally about 2 liang per catty of fish), egg white, minced pork, shallots and other seasonings, and stir evenly by hand.

The qualified fish paste (judged by the processor's hand feeling) is rolled into a round body, and some of them are wrapped with a layer of pig net gauze oil and steamed in a steamer. Cooked fish rolls can be kept for several days, and if they are put into refrigerator or vacuum packaging, the shelf life can reach several months. When eating, cut it into small pieces, add clear soup and stew. The uniformity of fish roll processing and cooking temperature are extremely particular. High-quality fish rolls are soft and crisp. When chewing, they leave fragrance on teeth and cheeks. There is no fishy smell. Novices often don't know what raw materials they are made of unless they explain.

Chongwu fish roll actually contains the expectation of reunion, because most men sail there with great risks. Therefore, the psychological hope of reunion can be seen everywhere in life customs. Among them, the most prominent thing is that the dishes at the wedding banquet must have a round head and a round tail, and fish roll is the first unique dish that must be served at the holiday and home-cooked wedding banquet here, which contains the meaning of wishing happiness and perfection.

6.meat sandwich

Quanzhou's Chinese hamburger has a history of hundreds of years, and it is one of the necessary pasta at traditional wedding banquets! The older generation called it tiger bites lion. The present Chinese hamburger is very different from the traditional Chinese hamburger in taste, which is more in line with the dietary characteristics of modern people. It is made of pure pork belly, fine flour, high-concentration spices, garlic paste and spices. Although the appearance of Chinese hamburger is simple, as long as it is bitten in the mouth, it will overflow with rich fragrance. Its dough is soft, the meat is chewy, salty and delicious, and the taste is changeable. No wonder many diners give it the nickname of China Hamburg. From the point of view of nutrition, meat sandwich mixes pork and garlic, which is more conducive to the absorption of meat nutrition by human body; Protein content of 35%-37% is the most suitable nutritional proportion for human health.

7. Betel nut taro paste

The raw materials of the oasis taro paste are selected from betel nut taro, sugar, lard, onion, peanut and sesame. When making betel nut taro paste, first peel taro, cut it into several pieces, steam it on a steamer, take it out, put it on a chopping board, and press it with a stick or knife until the taro is very thin and has no lumps. Then put taro in a large bowl, add sugar, lard, chopped eggs and cooked oil, stir well, smooth the bowl surface, put it in a steamer, steam for 1 hour, and take it out.

8. White duck soup

White duck soup is made of white ducks registered in Shigu village of Yongchun, namely muscovy ducks with red head, white feather, short neck, yellow palm and strong body, and 13 Chinese herbal medicines. Soup is rich in nutrition, delicious, fat but not greasy, and is famous far and wide, which makes diners relish it. Li Shizhen, a famous medical scientist, once wrote in the immortal Compendium of Materia Medica: White duck is the best dual-purpose product for medicine and food, which has the functions of tonifying deficiency and dispelling cold, harmonizing viscera and benefiting waterways.

9. Eat meat

The main ingredients of meat swallow are dried swallow skin150g, lean meat 300g, auxiliary materials are dried shrimp 20g, clean water chestnut 50g, onion 50g, monosodium glutamate12g, refined salt10g, pig bone soup 800g and dried starch 50g.

When processing meat swallows, lean meat should be mashed, and shrimp skin, water chestnut and onion should be chopped into fine powder. Put a small pot into the meat paste, add refined salt and monosodium glutamate and stir for a few minutes. When the meat stuffing is thick and smooth, add dry starch, shrimp skin, water chestnut and chopped green onion, and then stir evenly to form stuffing and dried meat. When the pork bone soup boils, add salt to taste, pour it into the soup bowl with the meat swallow, sprinkle with pepper, celery powder and sesame oil and serve. It tastes tender and delicious.

10 batter

When it comes to noodle sauce, Quanzhou people are familiar with it. The main ingredient is 75g of refined noodles, and the auxiliary materials are shrimp bran150g, pork bone soup1000mg, 200g of cooked fish, 5g of refined salt15g, 6g of monosodium glutamate, 50g of starch, pepper, coriander and a proper amount of liquor.

To make excellent noodle sauce, we should first wrap shrimp bran with gauze, add 65,438+0,000 grams of clean water, cook for half an hour on medium fire, scoop up shrimp bran, filter the soup for later use, shred the cooked fish, put it on high fire, pour in pig bone soup and soup cooked with shrimp bran, and boil. Then, the refined noodles are slightly crushed and put into a boiling soup pot, and refined salt and monosodium glutamate are added for adjustment. The batter is delicious, sweet and smooth, with Quanzhou local flavor. When ordering, you can add marinated large intestine, small intestine, vinegar meat, fried dough sticks and so on. According to everyone's taste. Everyone has a bowl of batter, depending on what ingredients you want to add, and sprinkle with pepper, celery powder, white wine and marinade to make it taste more beautiful.

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