Special snacks include batter, Satay Noodles, frozen bamboo shoots, fried oysters, fried spiced, peanut soup, roasted meat dumplings and so on.
Xiamen Fuan Xiaofuchun specialties: hot and sour soup, shredded beef with ginger, sweet and sour pork ribs, squid tofu, yellow croaker with distiller's grains, stir-fried wheat snails, stir-fried snails, winter pink duck, Sili Satay Noodles, rice with sauerkraut, and noodles with scallion oil.
The most famous and popular Xiamen snacks are; Satay Noodles, frozen bamboo shoots, roasted meat dumplings, spiced spices, taro buns, leek boxes, taro dates, octopus, scallions in oil, marinated bean curd, braised duck, oyster porridge, batter, fried dates, sugar onion cakes, pancakes, Satay Noodles, fish balls, fried oysters, sesame seeds, tribute squid and "fried" dried bean curd.
Editor of classic dishes
Xiamen fried noodles line
Ingredients: commercially available noodles 1 slice, 60g of shredded pork, 2 onions, 50g of shrimps, 50g of shredded bamboo shoots, 20g of mushrooms, 50g of chives, 2 spoons of shrimp powder, broth 150CC, salt 1 spoon, and chicken essence powder/.
Practice:
1. After the fried noodle line is scalded with boiling water, it is fished up and drained; Slice onion into filaments; Soak mushrooms in cold water for about ten minutes, and then cut them into shreds for later use.
2. Heat oil, stir-fry shredded chives with small fire, add shredded pork, shrimps, shredded bamboo shoots and shredded mushrooms, add seasoning A and cook until it boils, add noodles with method 1 and stir-fry over medium heat until the soup is slightly dry, add chives and stir-fry slightly, and drop sesame oil before taking out the pot. [ 1]
Xiamen fish ball soup
Ingredients: grass carp 1 animal (weighing about 500g), rape 25g, carrot 25g, celery 25g, ginger, refined salt, sugar, pepper, starch, chicken essence and sesame oil. [2]
Practice:
1. Slaughter grass carp, wash it, take the meat, chop it into paste, add starch and water, stir it, and make small balls.
2. Wash and slice carrots, shred celery and rape, and slice ginger.
3. Ignition in a pan, add clean water, add rape, carrot, celery and ginger slices after boiling, add refined salt, white sugar, chicken essence and fish balls after boiling, and sprinkle pepper and sesame oil when the balls turn white. [2]
Seafood Xiamen yi noodles
Ingredients: squid, shrimp, fish balls, sliced meat, vegetables, instant noodles.
Practice:
1. Boil the boiling water and cook the squid, shrimp, fish balls, sliced meat and vegetables in turn. Pick up the spare.
2. Put the instant noodles down again, cook them and add the fabric. Pack it up. Just put the food down.
Jade towel gourd seafood bean stick
Ingredients: towel gourd 1 strip, cherry shrimp, grub, shredded ginger, Xiamen bean stick, sesame oil and white pepper.
Practice:
Add shredded ginger to the oil pan, and the cherry shrimp will be fragrant. Then put down the loofah and stir-fry it, add water, cover the pot and turn to low heat.
When the water boils again, put down the bean sticks and the clams and stew. When the soft bean sticks are cooked, add some salt to taste.
Noodles in Scallion, Oil and Soy Sauce
Ingredients: 500g noodles (raw).
Accessories: cucumber 1 root, carrot.
Seasoning: salt, soy sauce, chicken essence, 3 tablespoons onion oil, Chili oil, white sugar, white vinegar and shallots. [3]
The practice of onion oil:
Salad oil 1 kg (soybean oil is also acceptable), 5-6 onion heads, a whole head of garlic (large), appropriate amount of fragrant leaves, appropriate amount of star anise and 500g of shallot.
1. Wash shallots and cut into sections, peel onion and cut it in half, and pat garlic with clothes.
2. Pour oil into the pan, add onion, fragrant leaves and star anise.
Step 3 fry slowly with medium and small fire
4. When the onion is fried, add garlic with clothes and continue frying.
5. Turn off the fire when all the ingredients in the pot are fried to golden brown and fragrant.
6. Remove all the ingredients from the pot. Do not put in a small amount of shallots first. At this time, the oil is still hot.
7. After about 1 minute, add all the shallots and fry slowly on low heat.
8. It's almost enough to fry the shallots until they turn brown like this. It took me about an hour to turn off the fire and let them cool, and then put them in a container to keep them [3].
Noodles with scallion oil:
500 grams of noodles, 3 tablespoons of onion oil, shredded cucumber, shredded carrot, fried Chili oil, white sugar, soy sauce, salt, chicken essence, white vinegar and chopped green onion, and the above seasonings are appropriate.
1. raw materials are ready
2. Boil the water and cook the noodles, not too badly.
3. The noodles are cooked in cold water, and all the seasonings are added and mixed well.