Putian's famous local staple food
There is a saying that chefs in Putian can cook two kinds of dishes: one is noodles, and the other is stuffy tofu. Indeed, these two dishes are not easy.
In fact, it may not be too difficult, but it is not easy to make authentic noodles in Putian.
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Materials?
Noodles for three
Pork belly 1 small bowl
8 dried mushrooms
20 scallops
10 dried black rice
Shrimp 1 minibus
Appropriate shredded carrot
Onion quantity
Half a catty of clams
7-8 slices of Chinese cabbage
2 celery
Garlic 3 cloves
Oil consumption 1 tablespoon
Salt 1 teaspoon
Chicken essence spoon
1 tbsp garlic oil
Authentic Putian noodles?
All ingredients are ready, washed and cut for later use.
Wash and drain the shrimps, and cut the pork belly into rectangular pieces for use.
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Prepare to cook lard: the lard that has survived is used to cook noodles, which is definitely a classic and authentic taste!
Take about a dozen pieces of fat about 2 cm square, put them in a pot, and add some water to boil the fat.
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Medium heat until the water boils completely, and it will continue to boil oil.
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Take it out until it turns completely yellow. No, leave the oil in the pot.
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Take advantage of the hot oil in the hot pot, put all the pork belly down and fry it evenly, and cook it until it is golden brown.
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Add garlic, onion, dried mushrooms and dried water chestnuts, and continue to stir-fry until fragrant.
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Add cabbage head, shredded carrot, shrimp, oil consumption, salt and chicken essence, and continue to stir evenly.
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Add boiling water, nearly two-thirds of the pot, and bring to a boil.
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After the water is boiled, add noodles for three people and spread them evenly. At this time, sprinkle some garlic oil on the surface of the noodles to add flavor to the noodles. After the noodles are boiled, add the remaining leaves on medium heat, and immediately sprinkle a tablespoon of garlic oil evenly on the leaves (evenly for a whole circle), so as to keep the leaves fresh and tender and make the whole pot more delicious.
Add the washed clams. Put the lid on.
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Always keep the fire in the middle, spread the left-hand spatula and right-hand chopsticks evenly and copy them several times.
At this time, you can taste salty water again. If it is not enough, you can add less and subtract more.
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I can't help but watch it in the middle of eating.
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