Ingredients: half a catty of pickles (preferably Hakka pickles), one catty of pork belly, garlic, pepper, monosodium glutamate, oil, salt and a little water.

Production process: firstly chop pork belly into small pieces, stir-fry the fat part in a hot pot for 3 minutes, then chop the minced pork into pieces and put them in the pot, then put the remaining pork in the pot and stir-fry with a little salt, and then put the meat in: chop the minced pork into pieces and put it in the pot, then put the pickles in the pot and stir-fry for 3 minutes, then add the just-fried meat and add a little water.

2. Stuffed eggplant

Raw materials:

500g of eggplant, 50g of pork 1 00g, 50g of vegetable oil, 35g of soy sauce, 5g of cooking wine, 30g of monosodium glutamate1g and starch.

Method:

1. Wash pork belly, cut eggplant into pieces with a thickness of 0.3 cm, cut flower knives on both sides, mince onion, ginger and garlic, and soak starch in water.

2. Put the wok on a strong fire, pour in the vegetable oil, when it is 70% hot, add the eggplant slices and fry thoroughly, and remove the oil control. Put the pot back on the fire. Add a little oil, stir-fry minced meat when the oil is hot, and add chopped green onion, Jiang Mo,10g soy sauce, cooking wine and thicken to make stuffing.

3. Deep-fried eggplant slices, put meat in the middle of every two slices, put them in a bowl, steam them in a cage for a few minutes, and put them in a plate.

4. Put the wok on a strong fire, put a little oil, add minced garlic, 25g soy sauce, monosodium glutamate and stock, thicken it with water starch into a thin sauce, and pour some bright oil on the eggplant.

Features: The juice is shiny, elegant, soft, rotten and tender, and full of flavor.

Step 3 make tofu

Basic materials

[Ingredients]: Board tofu, lean meat, fish, dried shrimps, salted fish and Chinese cabbage.

"Accessories": onion, ginger

[Seasoning/marinade]: sesame oil, pepper, etc.

manufacturing process

Chop lean meat and fish separately, soak shrimps and cut into pieces, cut salted fish and diced onion. Put all the ingredients in an enlarged bowl, add seasoning and stir until it is gelatinous for use;

Picking and washing Chinese cabbage, boiling it in oil, salt and boiling water, and taking it out;

Wash and drain the tofu, open four pieces at a time, remove a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, and fry it in the oil pan until it is slightly yellow;

Heat the casserole, add a tablespoon of fried ginger slices, add stock and bring to a boil. Add cabbage and tofu and cook for a while. Stir-fry the sauce and serve.

comment

Meizhou, a thousand-year-old city, is known as "the capital of Hakka". People from the Central Plains moved here in a "well-dressed" manner, which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Fry the matchbox-sized tofu into golden brown, fill it with stuffing made of pork and fish, add chopped green onion and sesame oil, and simmer in a chicken soup casserole until the aroma is overflowing. I think the Hakkas who came to Meizhou haven't packed jiaozi for some time, so it's so delicious.

4. Braised meat with plum vegetables

Braised meat with plum vegetables is famous for its fat. If you are on a diet to lose weight, this dish is not for you. Generally, people who taste this dish for the first time will stop eating chopsticks because it is greasy. However, when you boldly chew a piece and your mouth is full of oil, you will think that it is definitely not as fat as braised pork. Plum vegetables absorb oil, pork belly will bring the fragrance of plum vegetables, and the combination of plum vegetables and fat pork belly can really be said to be delicious (Hakka dialect).

1, a large piece of pork belly with skin, boil water, put it in and cook until chopsticks can be inserted, and take it out. Use a fork to make a small hole on the surface of the skin as densely as possible, so that the fried skin will be fluffy. Rub some soy sauce on the skin while it's hot.

2, put a lot of oil in the oil, burn it to 70% to 80% heat (the smoke on the oil surface spreads around and the oil surface is calm), and put the whole piece of meat into the pot and fry it. It's best to cover it with a pot cover to prevent oil from splashing and burning. Turn off the heat, fry the skin, remove and drain the oil.

3. Soak the whole piece of meat skin in water until the skin becomes soft, take it out and drain it.

4. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down, and put it in a bowl.

5. Wash the plum vegetables, wash the sand and chop them up. Heat the wok, fry the dried plum vegetables in a white pot (that is, without oil), and serve.

6. Take a small bowl and add two pieces of south milk, white sugar, soy sauce, soy sauce, rice wine, star anise powder and salt. Mix well with a little water, adjust the taste according to your own taste, put oil in the pot, heat, saute garlic, stir-fry plum vegetables, pour the juice into a bowl and boil. After cooking, pour the meat into a bowl and steam the bowl in a pressure cooker for about half an hour until the meat is soft.

Buckle a plate on the bowl, turn it upside down, pour out the vegetable juice in the bowl, iron the edges of some vegetables, and take out the bowl. Add some chicken essence, sesame oil and water starch and pour it on the braised pork. You're done!

note:

1, when seasoning, you can also add a pepper or sour plum (sweet plum is also acceptable) to the juice, which is a bit sour and spicy to stimulate the appetite.

2. It is more delicious to eat the meat every other meal. The plum vegetables at the bottom are soaked in oil juice, and the greasy taste is absorbed, which makes the rice porridge very appetizing.

5. Hakka brine chicken

Baked chicken with salt is a famous dish commonly used in Hakka banquets. Using tender chicken as raw material, the chicken is slaughtered, eviscerated, washed and dried without cutting into pieces. Then wrap the whole chicken in toilet paper and simmer it in hot salt with slow fire? It's cooked Salt? Chicken is tender and delicious, nourishing and nourishing.

[Required materials]: chicken 1 only (about 3kg) coarse salt 3kg gauze paper 1 piece of paper 1 piece.

[Cooking process]: 1. Wash the chicken, dry it, hang it, and dry it as much as possible.

2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and pass a toothpick through the neck and tail to prevent the gauze from spreading.

6. Red ribs

Raw materials:

600 grams of ribs

Red granules 1/3 cups

2 tablespoons chopped green onion and dried seaweed.

1 tbsp minced garlic

Accessories:

Material A: 1 tablespoon sugar.

3 tablespoons chicken essence

3 tablespoons sesame oil

2 cups water

Exercise:

1 Wash the ribs, blanch them in hot water, remove the blood, take them out and wash them, and fully drain the water; Wash and soak the dried seaweed until it becomes soft.

2. Heat oil in a pan, saute garlic and dried seaweed, stir-fry the ribs after blanching for about 1 min, add red granules and material A, stir-fry evenly, take them out, steam them in a rice cooker for about 40 minutes until the ribs are soft and rotten, and sprinkle with chopped green onion when serving.

Tips:

Red distiller's grains: Red distiller's grains can moisten the intestines, warm the stomach, promote blood circulation and relieve pain, and have the effect of lowering blood fat and cholesterol. While enjoying the delicious ribs, it can also achieve the purpose of health care, which really kills two birds with one stone.

Features:

There are many ways to eat red food, not only the color is beautiful, but also the taste is first-class!