Wonton, commonly known as (flat meat, flat food): it is not sad to study abroad, and it is also very fulfilling to go to the library in class. It's just that the food in a foreign land is really unacceptable, which makes me often miss the snacks in my hometown. Fuding, my hometown, is surrounded by mountains and waters with unique scenery and exquisite people. The snacks in my hometown are also very delicate. The flat meat in my hometown is a handicraft. It is small and exquisite, like a white rose in bud. It is filled in a white porcelain bowl and floats in a clear soup decorated with green chopped green onion. Its fragrance is rich and mouth-watering. Once tasted, soup is delicious, which is a must. The stuffing of flat meat is thin, and it is no exaggeration to say that the skin is as thin as a cicada's wing. You must know that skin must have unique skills and work hard. The dough made of good potato flour needs to be kneaded, pinched, pressed and rolled by the master for thousands of times before it can be turned into a large dough sheet with a thickness of only half a millimeter. Finally, cut the stacked layers of skin into square blocks with equal thickness like trimming books. Take out a piece of yellow light, and the light will penetrate the dough and glow fresh and moist pink. When the dough is rolled out, put it aside. It's time to cut the stuffing The stuffing of flat meat is delicate. It is minced with refined meat and shrimp skin, mixed with various seasonings such as pepper, and can't be minced with a meat grinder, just to show the authenticity of the meat. Chop the minced meat, pick a little with a small bamboo stick and wrap it into a thin and tender dough. Skillful techniques are like flowers born empty-handed, and white flat meat falls neatly on the big bamboo plaque next to it. Eating steaming Chili flat meat and watching the master's performance are really a pleasure. The flat meat in my hometown also has its old name. It was named "Flat Man" after its founder. The flat meat cooked in that old shop tastes good. When I am at home, I am in high spirits. In winter evenings, in order to eat that bowl of flat meat, I often invite three or five friends to ride a bike for half an hour. Under the orange light, the store is filled with attractive fragrance, the heat is hazy, eating delicious flat meat, talking and laughing with friends, and the body and mind are very warm.
Fuding betel nut taro: formerly known as "piedmont taro", one of Fuding's traditional specialties. There are many ways to cook betel nut taro. When making snacks, wash them, cut them into pieces and soak them in boiling water for cooking. After taking out the pan, peel the cooked taro, grind it into paste, add potato powder according to the ratio of 3: 1, and stir evenly to make the cake skin. For people who like salt, pork and mushrooms are used as fillings to make salty taro cakes; For people who like sweetness, fried peanuts, fried sesame seeds and sugar are used as fillings to make taro cakes. Like crispy skin, fry people in oil pan; For those who like softness, banana leaves can be used as the bottom and then steamed in a steamer. The existing betel nut taro powder is mixed with edible oil, sugar, peanuts, sesame seeds and the like. And you can cook it with slow fire for a while. This is the state banquet food in the Great Hall of the People.
Taro paste: My hometown is famous for two kinds of local products, one is Four Seasons Pomelo, and the other is Pien Tze Huang in front of the mountain. The piedmont zone is located on the bank of Tongjiang River, with sandy soil and rich water resources. The taro planted is very big and looks like betel nut chewed with yellow teeth by people in Taiwan Province Province, hence the name. This kind of taro tastes particularly fragrant and waxy. After steaming and peeling, purple meat is exposed, which is warm and fragrant. The meat is very crispy and delicate, and the elderly with bad teeth like to eat crispy sugar taro. I used to eat it when I was a child. Now it seems that my lips and teeth are fragrant. Hometown people seem to prefer to make taro into sweet and delicious taro paste. Once upon a time, it was an indispensable dessert at people's banquets. After grinding taro into purple taro paste, knead it with white sugar powder, cinnamon powder and lard. Then take a bowl-shaped mold, put chopped walnuts, red and green melons, candied dates and other candied fruits at the bottom, then pour in taro paste, flatten it, steam it on a whirlpool for ten minutes, take it down, pour it on a flat white porcelain plate, and tap it gently, and the taro paste will be demoulded. The five-color candied fruit is embedded in the lavender hemisphere, emitting a fresh sweet-scented osmanthus fragrance, and then poured with a spoonful of chopped green onion oil, so beautiful that people can bite the root of their tongue. Many hometown people who live abroad come home and look forward to tasting the taro mud in their hometown again. At the beginning of the year, my aunt in Shanghai went home with her sister who lived in Australia. Their father gave them a banquet, and the table was full of people, but they had a special liking for crystal taro, and they were amazed while eating. Unforgettable hometown flavor! Maybe they, like me, find it hard to change the taste of soil and water nourishment in their hometown.
Fish fillet soup: First, take the eel meat (boneless) and mash it, mix it with sweet potato powder, monosodium glutamate, salt essence, white sugar, a little Jiang Mo and edible alkali, put it in a pot and cook it by hand, then cut it into small strips and put it in the same pot for a while. In this way, the flavor of fish is added to the kway teow, and the flavor of kway teow is absorbed by the fish fillets. Add a little pepper and rice vinegar to make it delicious and refreshing. The fish fillets are tough and crisp, and the rice crust is soft and soft. It tastes both hard and soft and has a unique flavor.
Beef balls: Chop beef into paste, add sweet potato powder, monosodium glutamate, salt essence, white sugar and a little edible alkali and mix well to make beef balls. Boil the soup in the pot. Dice the beef balls by hand and put them in the pot. Take out the floating cooked meat and put it in a bowl. Add soup, spicy food and rice vinegar. It will become a unique beef ball. If you eat this bowl of beef balls, it will be a wonderful enjoyment.
Tai Chi taro paste: Fuding Areca taro1000g, 75g bean paste and 250g sugar. 150g cooked lard and 2 red cherries. Specific practice: firstly, peel, wash and cut betel nut taro into pieces, steam it in a cage for one hour, then take it out, press it into mud with a knife board, and remove the thick tendons. Second, then put the taro paste into the bowl. Add 215g of white sugar, 0/25g of cooked lard, and 0/50g of clear water, stir well, spread it out, put it in a cage, boil it for an hour, and take it out. 3. Put the pot on a low fire, add 25g of cooked lard, 35g of sugar, 50g of red bean paste and clear water, stir well, cook red bean paste, scoop it up with an iron spoon, and pour it on the right side of the taro paste to form an "S" shape. Taro mud and red bean paste form an "S" diagonal line. When cherries are placed separately, Atai pond is formed, which is called Tai Chi Taro mud.
Yudou Crisp: Fuding Yudou Crisp is famous far and wide, and it is a popular pastry snack for the masses. Its raw materials are mainly royal beans, flour and sugar. The production process is very simple, and everyone can make it. Cook royal beans, peel and paste them, knead them into dough with flour, then knead them into balls, fry them in a pot, and take them out to cool. Boil sugar in water to make thick oil, and then pour it into royal bean powder balls. At this time, stop firing, and constantly stir the sugar to solidify it into particles and attach it to the surface of the ball. Sweet and crisp, mouth watering.
Dragon boat fish roll: Dragon boat fish roll is one of the three fish recipes in Fuding. Its production method is: take a live grass carp, peel the gills and scales, gut it to remove dirt, clean it, chop off the head and tail, and peel off the fish skin. Slice the fish from the back, remove the bone spurs, take off 18 thin fish fillets with a length of 6.6 cm and a width of 5 cm, mix them with 5 g of red wine and 1 g of refined salt, and mix them with human thin fish fillets. Next, take out the remaining meat from the fish and mix it with pig fat. Red meat. Mix grass and shrimp and chop them into paste, then add human duck egg white, Zhu Hui, 3 grams of refined salt, 6 grams of monosodium glutamate and 4 grams of sugar, and stir to make stuffing. Then, put the stuffing on salted fish slices, wrap them into cylinders, cross-stack them in long plates, add ginger slices, put them in a steamer, steam for 15 minutes on medium fire, take them out, pick out the ginger slices and drain the original juice. Finally, put the pot on a strong fire, put a little soup to boil, add 2.5 grams of refined salt and 4 grams of monosodium glutamate, mix well, and slowly pour it on the fish roll. Then put the dragon head and dragon tail carved from taro at both ends of the long plate. Stir-fry the vegetables and spread them on both sides of the long plate. This dish is characterized by fine workmanship and delicious taste.
Panlong eel: Panlong eel is one of the three famous fish recipes in Fuding. The preparation method is as follows: Take two large eels, gut the eel, cut it into 3cm long sections (which cannot be cut off), wash it, put it into human body, mix it with 90g of red wine and refined salt, and soak it for10min. Cook fresh bamboo shoots in a boiling water pot, take them out and cut them into chestnuts with barbecued pork. Next, put the pot on a high fire, add the cooked lard and burn it until it is seven-cooked. Circle the eels along the colander and fry for 2 minutes. When the eel becomes Huang Shi, pick it up and drain the oil. Then, put the wok back on high fire, add10g cooked lard, heat it, and add mushrooms and fresh bamboo shoots. Stir-fry the barbecued pork for a few times, add 400g of the second soup, ginger slices, soy sauce, monosodium glutamate and sugar, stew for 3 minutes, and then take out the pot (remove the ginger slices). Take another buckle bowl, put the eel dish flat enough into the buckle bowl, and spread with fresh bamboo shoots and garlic kernels. Mushrooms, drenched with ginger juice, steamed in a steamer 10 minutes. Take it out, drain the cigarette juice and put it on a plate. Finally, put the pot on high fire, add100g of two soups and Jiong juice to boil, add 5g of monosodium glutamate and10g of red wine, turn yellow with starch, and pour it on the eel noodles. It is characterized by exquisite ingredients, moderate heat and strong taste.
Baoyu fish lips: Baoyu fish lips are one of the three fish recipes in Fuding. Its characteristics are tough but not hard, sour and refreshing. Authentic fish lips, shark lips, soft, thick and crisp, taste particularly pure and beautiful, and are treasures in fish food. But authentic fish lips can't be too much. Fuding folk shark skin (including white cream shark, juvenile shark, sword shark, golden visiting shark, etc. ) instead of fish lips. Take 200 grams of dried shark skin, soak it in cold water for two or three hours, pick it up, transfer it to a hot water pot for one hour, take out the scraped sand, wash it, cut it into pieces, and then soak it in cold water for later use. Then, fresh bamboo shoots are shredded, shrimps are soaked and cut into sections, pork red meat is diced, ginger is shredded, repeatedly fried in a hot oil pan, soup is added twice, and after boiling, fish skin, proper amount of refined salt, monosodium glutamate and red wine are added. Then add a little rice vinegar, soy sauce and pepper, add starch and mix well, slowly put it into the pot and mix well to serve. It is difficult to distinguish Baoyu Zhen and Jia in A Dream of Red Mansions from the "fish lips" dishes cooked with shark skin. Therefore, it is called "Baoyu Fish Lip".