Issue 1: Three cups of chicken in Ningdu
Three cups of chicken is a traditional dish in Ningdu, Jiangxi. According to legend, at the end of the Southern Song Dynasty, Wen Tianxiang was captured against Yuan Dynasty, and the people were very sad. One day, an old woman came to prison with a chicken and a pot of wine. Its original intention is to pay homage to Wen Tianxiang. She was surprised to know that the Prime Minister was still alive, and she regretted not bringing a cooked chicken. So she turned to the jailer for help. The jailer and the old woman slaughtered the chicken together, cut it into pieces, put it in a casserole, poured rice wine and salt, set up the casserole with a few bricks, and stewed the chicken for about an hour. When you open the lid, the chicken is crisp and fragrant. Later, Wen Tianxiang ate soup and meat, and died heroically the next day. Later, the jailer used three cups of chicken to pay homage to Wen Tianxiang on this day every year. Because the taste of three cups of chicken was widely circulated, later, in order to improve the taste, three cups of chicken were changed to: one cup of fermented grains, one cup of soy sauce and one cup of sesame oil (or other things, mainly fermented grains and soy sauce). Now the chicken is different from before, so the sesame oil may be too greasy, so replace the sesame oil with a glass of water, pour these three cups of seasoning and chicken pieces into a sand bowl, and then simmer slowly with high fire until the chicken is cooked. Three cups of chicken taste thick and layered, sweet, sesame-scented, delicious and fleshy, which makes people drool.
Lane 2: Taro loach
Taro loach, as can be seen from the name, taro is naturally small. Wash the taro, boil it in boiling water for two or three minutes, take it out and put it in cold water, and peel the taro. Then wash the loach, put the taro and loach together in a pressure cooker, add a spoonful of salt, monosodium glutamate and chicken essence, a little pepper, add four spoonfuls of cooking wine, add Jiang Mo to remove fishy smell and enhance fragrance, add a little Chili powder to taste, and add water. The water should be boiled with high fire, and then pressed with low fire for about 65,438+00 minutes. The cooked taro loach is soft, the loach is tender and the soup is delicious.
Lane 3: Big Fish
Big fish is one of the local dishes in Ningdu. Because it is a domestic fish, fish is the most common grass carp. Choose a grass carp about a catty, cut it into large pieces after treatment, and grab a little raw powder. Put a few millet peppers, add some peppers of various colors, and don't cut the ginger slices too thin, so that the fragrance of ginger can slowly come out. When everything is ready, put all kinds of materials into the pot and cook them in turn. After serving, large pieces of fish are fresh and tender, and the starch is tender and tender, as well as the spicy taste of millet pepper and various ingredients, decorated with peppers of different colors, full of color, flavor and nutrition.
Track 4: Potted spinach.
I heard that the spinach in Ningdu is different from the local spinach in Ganzhou and tastes better. I never believed it, but today I have to agree with it. Ningdu spinach is different from home cooking. In terms of varieties, local water spinach is easy to paste into a ball after being fried in oil, but Ningdu water spinach is not, and it is very clear one by one. The difference in practice is even greater. The practice of spinach at home is no different from other vegetables, all of which are fried in oil. Spinach in Ningdu is completely different: first, put chopped peppers and garlic into a soil bowl and mash them with a wooden stick; Then blanch the spinach in water until it becomes soft and discolored; Finally, put the soaked spinach into a casserole, add oil and salt and mix well. The green flavor of garlic and water spinach brings a brand-new taste to water spinach.
The fifth lane: Ningdu meatballs
Ningdu meatballs are very common in the streets of Ganzhou, and they are the special snacks of Ningdu. Besides cooking, Ningdu's meatballs can also be mixed and fried. There are many ways to do this, but they all taste equally delicious. There are two kinds of meatballs: pork meatballs and fish meatballs. They are made into balls with hot water, representing a happy reunion. To cook meatballs, usually with clear soup, put them in a bowl and add some chopped green onion. Traditional Ningdu people don't add too much seasoning when cooking meatballs. Crispy Q-shaped meatballs and sweet broth retain the original flavor of meatballs. Mixing meatballs means cooking meatballs, adding various seasonings and mixing well. It tastes tough and crisp, and the flavor of seasoning brings different delicacies to meatballs. The meatballs fried with meatballs are different from the above two kinds of meatballs They are relatively large, sliced and fried with peppers and vegetable stalks. They are rich in flavor, spicy and delicious.