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 the pork belly into small pieces, stir-fry the fatty part in a hot pot for 3 minutes, then chop the minced pork into the pot, stir-fry the remaining pork with a little salt, and then put the meat on it: chop the minced pork into the pot, then stir-fry the pickles in the pot for 3 minutes, then add the just-fried meat and add a little water.
2. Stuffed eggplant
Raw materials:
Eggplant 500g, pork 100g, vegetable oil 500g, soy sauce 35g, cooking wine 5g, monosodium glutamate 1g and starch 30g.
Method:
1. Wash pork, cut eggplant into 0.3 cm thick slices, cut both sides into horizontal and vertical flower knives, cut onion, ginger and garlic into sections, and soak starch in water.
2. When the wok is on fire, pour in the vegetable oil. When it is 70% hot, add the eggplant slices and fry them thoroughly. Remove and control the oil. 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 and cooking wine to thicken the stuffing.
3. Fry eggplant slices, put meat in the middle of every two slices, put them in a bowl, steam them in a cage for minutes, and plate them.
4. Put the wok on a big fire, put a little oil, add minced garlic, 25g soy sauce, monosodium glutamate and broth, thicken it with water starch into a thin sauce, put some bright oil and pour it on the eggplant.
Features: The juice is shiny, elegant, soft, rotten, tender and smooth, 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 onions. Put all the ingredients into an enlarged bowl, add seasoning and stir until it is gelatinous for use;
Clean the cabbage, put it in oil, salt and boiling water, boil it and hold it;
Wash and drain the tofu, open four slices at a time, remove a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, and fry it in an oil pan until it is slightly yellow;
Heat the casserole, add a tablespoon of fried ginger slices, add the soup 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 "Hakka Capital". People from the Central Plains "dressed up" moved here, which not only brought the atmosphere of top-grade study, but also formed their own Hakka food culture. Fry the matchbox-sized tofu into golden brown, put the stuffing made of pork and fish in it, add chopped green onion and sesame oil, and simmer in the chicken soup casserole until the aroma is overflowing. I think the Hakkas who came to Meizhou didn't have a pack of jiaozi for some time, so it's so delicious.
4. Braised meat with plum vegetables
Braised pork 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 of its fatness. 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 it can be inserted with chopsticks, and take it out. Use a fork to make a small hole on the surface of the skin, as dense as possible, so that the fried skin will be fluffy. Rub some soy sauce on the skin while it is 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 is best to cover it with a pot cover to avoid oil leakage and burns. Turn off the heat, fry the skin, remove and drain the oil.
3. Soak the whole skin in water until it becomes soft, and then drain it.
4. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl.
5. Wash the plum vegetables, wash the sand and chop them up. Heat the wok, stir-fry dried plum vegetables in a white pot (that is, without oil), and serve.
6, take a small bowl, put two pieces of milk, sugar, soy sauce, soy sauce, rice wine, star anise powder, salt, etc. Mix well with a little water, adjust the taste according to your own taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into a bowl and boil it. 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 dish in a bowl, turn it upside down, pour the juice out of the bowl, iron the edges of some dishes 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 ok) to the juice, which is a bit sour and spicy to stimulate the appetite.
2. It is more delicious to buckle the meat and eat it every meal. The plum vegetables at the bottom are soaked in oil juice, the greasy taste is absorbed, and the rice porridge is 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 parched salt? It's cooked Salt? Chicken is tender and delicious, nourishing and nourishing.
[Required materials]: chicken 1 (about 3 kg) coarse salt, 3 kg 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 belly 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, wash them and drain them thoroughly; Wash and soak the dried seaweed until it becomes soft.
2. Heat the oil in the pan, saute the garlic and dried seaweed, add the scalded ribs and stir fry for about 1 min, add the 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 intestines, warm stomach, promote blood circulation and relieve pain, and have the functions 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!