Main ingredients: half a catty of savory cabbage (preferably Hakka savory), one catty of pork, garlic, pepper, monosodium glutamate (MSG), oil, salt, a little water
Making process: first, cut the pork into small pieces, the fat part of the pan into the hot frying for 3 minutes, and then counting the nuts patted and crushed and then put into the pot, and then put the rest of the pork into the pot of hot stir-fry, plus a little salt, after the meat to be served up! : Put the garlic into the pot, cut the pickles into small slices and sauté for 3 minutes, add the meat, add a little water, add pepper, cover the pot and cook for 2 minutes, then add a little monosodium glutamate (MSG) and salt.
2, stuffed eggplant
Raw materials:
Eggplant 500 grams, 100 grams of pork, 500 grams of vegetable oil, (consumed 75 grams), 35 grams of soy sauce, 5 grams of cooking wine, 1 gram of monosodium glutamate, starch 30 grams.
Method:
1. Pork Xian clean chopped into mince, eggplant cut into 0.3 cm thick slices, both sides graved into the vertical and horizontal knife, green onions, ginger, garlic are cut into mince, starch soaked in water.
2. Put the frying pan on a high flame, pour in vegetable oil, burn to 70% heat, put the eggplant slices fried through, fish out and control the oil. The pan is placed back on the high heat. Add a little oil, when the oil is hot, put the minced meat stir-fry, add chopped green onion, ginger, 10 grams of soy sauce, cooking wine, thickening into the filling.
3. fried eggplant slices, every two slices in the middle of the meat filling, yards in a bowl, on the cage with a high-fire steaming minutes, together in the dish.
4. Put the frying pan on high heat, put a little oil, add minced garlic, 25 grams of soy sauce, monosodium glutamate, broth, water starch into a flow of gravy, put a little bit of oil, poured on the eggplant that is completed.
Features: juice and gravy gloss, elegant and generous, soft and tender texture, flavorful.
3, stuffed tofu
basic materials
〖main ingredient〗: plate tofu, lean meat, fish, shrimp, salted fish, cabbage
〖subsidiary〗: green onion, ginger
〖seasoning/marinade〗: sesame oil, pepper, etc.
production process
Lean meat, fish chopped up, shrimp soaked in soft and cut into small, salted fish cut into young. The onion is cut into small pieces. Put the ingredients in a large bowl, add seasonings and stir until gelatinous to be used;
Cabbage picked and washed, put into the oil, salt, boiling water in the seared up;
Tofu rinsed drip dry, an open four pieces, a spoon spoon scooped out a small amount of tofu, sprinkled with a little cornstarch, stuffed into the fish, put into a wok and fry until light yellow to be served;
Heat wok, the next tablespoon of oil to burst incense slices of ginger, add on the soup and cook! Add the cabbage and tofu and cook for a few minutes, then stir in the gravy and bring to the table.
Remarks
Millennium ancient city of Meizhou, known as "Hakkaidu", the Central Plains people "clothes southward migration" to here, not only brought the reading of all the top quality of the wind, but also formed its own food culture Hakka cuisine. Matchbox-sized water tofu fried to a golden brown, pork, fish made of stuffing "stuffed" into it, put into the green onion, sesame oil, served in a chicken soup casserole stew until the aroma overflows. Wanted to come to the Hakka people in Meizhou a moment without wheat can be wrapped dumplings, only to create such a delicious
4, plum dishes buckle meat
plum dishes buckle meat, to fat and famous. If you are dieting to lose weight, this dish is not for you. People who taste this dish for the first time usually stop chopsticks because of its fatness. However, when you boldly chew a piece and your mouth is full of oil, you will feel that it is definitely not as fatty as braised pork. The plums absorb the oil, and the pork carries the fragrance of the plums. The combination of the plums and the fat pork can really be said to be flavorful (in Hakka).
1, a large piece of skinned pork, boiled water, put in to cook until it can be inserted with chopsticks, remove. Use a fork to tie small holes in the surface of the meat skin, the more dense the better, so that the skin will be fluffy fried, while hot in the surface of the meat skin rubbed with a little soy sauce.
2, put more oil in the oil, burned to seventy-eight percent of the heat (the green smoke on the oil surface to spread around, the oil surface calm), the whole piece of meat skin side down into the pot to fry. It is best to cover the pot with a lid so that the oil does not splash out and burn, turn down the heat a little, fry the meat skin brown and drain the oil.
3, put the whole piece of meat skin side down into the water to soak, soak until the skin is soft, remove and drain.
4, the fried meat cut into pieces, each piece about 0.8 cm thick, skin side down, in a bowl row.
5, prune wash, rinse sand, chopped. Burning hot frying pan, white pan (that is, no oil) fried dry prune, sheng out
6, take a small bowl, add two pieces of milk, sugar, soy sauce, soy sauce, rice wine, star anise powder, salt and so on with a little water, according to their own tastes seasoned, the pot of oil, hot, popping the garlic mushrooms, the next prune stir fry, will be the bowl of the juice poured into the, boil. Cooked, poured into the bowl containing meat, put the bowl in the pressure cooker, on the gas steam for about half an hour, to the meat becomes soft can be removed.
, take a plate buckle on the bowl, inverted over, the bowl of juice out, hot some green vegetables around the edge, remove the bowl. Juice in the pot and then adjust the flavor, add some chicken essence, sesame oil, water starch hook a little thin gravy, dripping in the buckle meat, the big success!
Small note:
1, seasoning juice can also add a chili pepper or sour plums (plums can also be, to be sweet) three, a little sour and spicy very appetizing, but also to relieve fatigue.
2, buckle meat done every other day to eat more flavorful. The bottom of the prunes immersed in the oil sauce, absorb the grease, with white porridge is very appetizing.
5, Hakka salt-baked chicken
Salt-baked chicken is a Hakka banquet commonly used in the famous dishes, with young chicken as raw materials, the chicken slaughtered, de-gutted, washed, cooled and dried, do not cut the block, and then the whole chicken wrapped in straw, simmering with fried hot salt in a civilian fire? Cooked. Salt? Chicken meat tender, flavorful, moist and nourishing.
[Materials needed]:Chicken 1 (about 3 pounds) 3 pounds of coarse salt 1 piece of gauze 1 piece of straw paper 1 piece of khaki paper
[Cooking process]:1. Chicken washed and wiped dry, hang up and air-dry until as dry as possible.
2. Insert two chicken feet from the tail into the belly, wrapped in Saran Wrap, with a toothpick through the neck and tail of the chicken to fix the position in order to prevent Saran Wrap scattered.
6. Spare Ribs with Red Dregs
Ingredients:
600g of spare ribs
1/3 cup of red dregs
2 tbsp of minced green onion and seaweed
1 tbsp of minced garlic
Supplementary Ingredients:
A Ingredients:
1 tbsp of sugar
3 tsp of chicken broth
3 tbsp of sesame oil
2 cups of water
2 tbsp of water
3 tbsp of sesame oil
Methods:
1 Ribs wash, blanch in hot water to remove blood, remove, wash and drain well; seaweed wash, soak soft.
2 pot pour into the appropriate amount of oil heat, burst incense garlic, seaweed, into the hot ribs stir fry for about 1 minute, add the red lees and A stir fry evenly, sheng out, move into the electric pot steam about 40 minutes until the ribs are soft and flavorful, sheng up sprinkled with finely chopped green onions can be eaten.
Tips:
Red lees: red lees can lubricate the intestines and warm the stomach, blood to go to the pain, and has the effect of lowering blood lipids, lowering cholesterol, etc., in the enjoyment of pork ribs delicious, but also to achieve the purpose of health care, it is really two birds with one stone.
Features:
The red lees are eaten in a variety of ways, not only the color is beautiful, infiltrated into the ribs cuisine, the taste is even better!