Living in Wenzhou, what Wenzhou delicacies have you eaten? Here's how to make Wenzhou recipes. Have you got a pen and paper? The following is a complete collection of Wenzhou recipes I compiled for you, hoping to help you.
Wenzhou recipe making: Wenzhou small wonton noodles
This flavor hidden in my heart is dedicated to my husband who goes out to work hard, the children who get up early every day for school, and the simple and quick lunch for the holiday family. Warm your heart with small wonton Lamian Noodles
Materials
Half-package wonton with five-wood and Lamian Noodles meat-dried flavor, 1 Chinese cabbage, a little sea buds, a little bonito-flavored soy sauce
Practice
1. Cut the vegetables into sections and prepare other materials
2. Add seasoning bags, noodles and tribute pills after boiling. Wonton
3. After vegetables and sea buds are cooked quickly, put them in
4. Finally, add a little bonito-flavored soy sauce (optional) to add flavor
5. Finish serving Wenzhou recipes: Wenzhou leek wonton
material: 26 pieces of wonton skin, 4g of fresh meat stuffing, 3g of leek, appropriate shredded laver and appropriate shredded egg skin.
2. Take a mixing basin, put the chopped leek in the method 1, and then add all the seasonings and mix slightly.
3. add the prepared fresh meat stuffing into the pot in practice 2, and mix them together until completely uniform.
4. take a wonton skin, put a proper amount of stuffing in method 3, wrap it up and pinch the gap, and repeat this action until the materials are used up.
5. take a soup pot, boil it until it boils, then add the wonton made in method 4, turn to low heat for about 2 minutes, then take it out and add the wonton broth.
6. Sprinkle celery powder, laver and appropriate shredded egg before eating. Wenzhou recipe making: Wenzhou meat dumplings
Introduction to the recipe I packed three kinds of meat dumplings, duck egg yellow meat dumplings, chestnut meat dumplings and double mushroom meat dumplings. I love chestnut dumplings. Buy more zongzi leaves for the Dragon Boat Festival and keep them. When you want to eat them in winter, wrap some steaming fragrant zongzi at any time. They are delicious! Materials raw materials: rice, glutinous rice, pork belly, (raw duck egg yolk, cooked chestnuts, shiitake mushrooms, edible mushrooms, added according to the taste of zongzi)
Ingredients: vegetable oil, soy sauce, soybean sauce, salt, chicken essence, white sugar
Practice
1, the ratio of rice to glutinous rice is 2 to 1 or 3 to 1. Wash and pour two kinds of rice into a basin, add 2 tablespoons of vegetable oil, soy sauce, white sugar, salt and chicken essence, stir well and soak for 2 minutes.
2. Slice pork belly and add soybean sauce to marinate for more than 2 minutes.
3. Wash the zongzi leaves for later use.
4. Next, dumplings are made. The production process is not detailed. In addition to pork belly, you can add raw duck egg yolk/cooked chestnuts/mushrooms and mushrooms according to your own preference.
5. After the dumplings are wrapped, put them in a pressure cooker. Add water until the dumplings are covered, add a handful of shallots, add a proper amount of soy sauce, salt and vegetable oil, and cover the pot and press for 15 minutes. Small tricks glutinous rice is not easy to digest, and the elderly and children at home should eat as little as possible. Must-eat Wenzhou famous food
1. Fisherman's fragrant rice in Dongtou
Cut the seafood such as dried shrimps with golden hooks, scallops and dried cuttlefish into diced pieces, mix them with glutinous rice, and put them in? Zizihua? Steamed in a woven bag. The grass has the fragrance of zongzi, and the glutinous rice steamed in the bag is glutinous, not greasy, fragrant and fragrant, and it is refreshing after being tasted by a variety of seafood.
2. Smoked preserved rabbit in Taishun
It is made from meat rabbits raised by farmers in mountainous areas by special smoking. The rabbit has a good brown appearance, fresh and tender meat, and has a special burnt smell after smoking, and there is no fishy smell. If dried bamboo shoots are added with yellow wine, vinegar and pepper for cooking, the taste is extremely fresh and fragrant.
3. Fujihashi smoked chicken in Lucheng
Fujihashi local chicken is the main raw material and processed through six processes. During edification, the original flavor of chicken is well preserved because it is heated evenly, and a complete chicken is preserved. In a beautiful sentence, it is called: fat water does not flow to outsiders. The finished product is bright yellow in color and mellow in taste.
4. Roasted whole lamb in nanxi river, Yongjia
Diners who have been to Lingshang Village know that roasted whole lamb with crispy outside and tender inside, but oily but not greasy, is a local special dish with great flavor, and every table must be ordered. On weekends, almost a dozen farmhouses are full, and cars parked on the side of the road are several kilometers long. The local roast whole sheep is made of local goats with a unique formula of charcoal, which can be described as delicious.
5. Qingjiang Sanxian Noodles in Yueqing
The fragrance of wine is not afraid of the depth of the alley. Qingjiang Sanxian Noodles are popular among diners because of their fresh taste, abundant ingredients, thick soup and tough noodles. In order to ensure that this bowl of noodles is fresh enough, more than three kinds of seafood, such as oysters, clams, shrimps, jumping fish and clams, are usually purchased locally in Qingjiang, and the raw materials are very fresh.