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Longyan on the tip of the tongue episode 6: salty melody
The snacks in Longyan are mostly salty and light, and they don't pay attention to taste. They are too sweet, too salty and too sour.

Hejiang: Also known as Changting Hejiang, it is named because it is mainly produced in Hetian Town, Changting County, Fujian Province. Hejiang contains a lot of protein, which is suitable in fat, tender in meat, thin in skin and sweet in soup. The mouth, feet and skin are yellow, the feathers on the neck, wings and tail are black, and the feathers in other places are golden yellow and shiny; It has high nutritional value and contains eleven amino acids necessary for protein and human body.

Hejiang is a famous Hakka dish made of Hejiang. The manufacturing method comprises the following steps:

The production technology of Baizhanhe River Chicken is as follows: [raw materials] River chicken 1 chicken (the best is Henyuan, which weighs about1.25kg, and cock weighs about1.5kg to1.75kg), scallion, tender ginger, 25g each, sesame oil and sesame oil. 【 Technology 】 Slaughter the raw chicken, bleed and depilate it, rinse it, make a small incision from the anus at the rear end of the abdomen, take out the internal organs, and thoroughly wash the blood stains. Rub a little salt all over the chicken (the skin is broken) and marinate for an hour to taste. Chop a little scallion, tender ginger and salt into juice (or boil it into oil ginger and onion juice) and put it on a plate for later use. Cover the whole chicken, put it in a cold water steamer, seal it, dry steam it from normal temperature to the boiling point of about 1 hour (it is best that the chicken wings stick to the body, chopsticks can poke through, and the chicken skin is not broken), take it out and let it cool, cut it into chicken pieces, and put it neatly on a plate. 10 ml chicken juice (dry steamed chicken) In the original steamer, add the mashed oil ginger onion juice and pour it thinly on the wrapped chicken pieces, and serve. [Features] Dry-steamed and refined, golden and shiny, fragrant with meat, very attractive, original, fresh, crisp, tender and not greasy.

There is another way: Hejiang chicken 1 chicken (the best one is hen yuan that didn't lay eggs in that year, weighing 1.25 kg, and cock weighing about 1.5 kg to 1.7 kg), 2 grams of scallion and tender ginger, and proper amount of sesame oil, refined salt and chicken oil. Slaughter the raw chicken, bleed and depilate it, rinse it, make a small incision from the anus at the rear end of the abdomen, and take out the internal organs. Wash the blood thoroughly. Rub a little salt all over the chicken (don't break the skin) and crisp for an hour. Taste. Chop a little scallion, tender ginger and salt into juice (or boil it into oil ginger and onion) and put it on a plate for later use. Cover the whole chicken in a pot, put it in a cold water steamer, seal it, cook it at room temperature to the boiling point, dry steam it for about 1 hour (chicken wings are close to the body, chopsticks can poke it, and the chicken skin is not broken), take it out and let it cool, cut it into chicken pieces, and put it neatly on a plate. Chicken juice in the original steamer (dry steamed chicken) 10 ml. Add the prepared ginger and onion juice, pour it thinly on the packaged chicken, and serve.

White ribs Hejiang is a major dish of Hakka people, with moderate salty taste and fresh and refreshing meat.

Burning chunks is also a famous dish in Changting, the capital of Hakka. Its production technology removes the greasiness of fat meat, which makes many people who don't eat fat meat fall in love with burning large pieces. Practice: 1 thick pork belly), cut into pieces (large pieces, lean meat, fat meat, pigskin, one size fits all), washed and boiled in boiling water until almost rotten (it can be easily inserted with a fork (with a special iron fork)). 2) Add the cooked meat (still hot) into the wine, mix well and put it into the oil pan. Put the lid on. 3) fry at the highest temperature. I don't remember how long it has been fried, but it should be a little yellow and dry. The drier you are, the less fat you are, but you should be moderately fat. (Turn the meat over with a fork and fry it evenly) 4) Put the cooked meat in the pot with a fork, wait until it is a little cooler, and then dip it in salt (spreading salt on it by hand will help it not go bad so quickly). Burning large pieces can be stored for a long time, as long as salt is sprinkled on the surface to prevent deterioration, it can be stored for a long time.

When I was a child, I could only eat taro, jiaozi. When preparing for the festival, my mother washed a big and perishable taro, boiled it in a pot with the skin, then took it out, peeled it, mashed it with a dustpan, added a proper amount of sweet potato powder and refined salt, and rolled it into dumpling skin with a rolling pin for later use. Then chop lean meat, mushrooms, shredded winter bamboo shoots (or dried bamboo shoots), shrimps, shredded carrots and scallion, add refined salt and monosodium glutamate, stir-fry in a pot, filter out soup to form stuffing, and take it out of the pot and put it in a basin for later use. When the dumpling skin and stuffing are ready, the taro jiaozi begins. As a result, the whole family laughed and laughed. Unconsciously, in a short time, rows, groups and pieces of taro jiaozi stood up with amber skin and a half-moon shape. Jiaozi's unforgettable scene of taro is full of affection and warmth. Especially jiaozi, a taro on New Year's Eve, has a special taste. The understanding and support between family members in the past year, the prospect of the new year, the blessings for the elderly and the expectations for the younger generation all seem to be quietly integrated into the taro dumplings in their hands. After jiaozi wrapped the taro, my mother carefully put them in the steamer with gauze. After steaming 15 minutes with strong fire, the fragrance is like a butterfly, and the room is drooling. At this time, take out the pot and add spices such as sesame oil and lard. A plate of steaming taro jiaozi appeared in front of us. When it is hot, the skin is smooth and tender, and the stuffing is fragrant and beautiful. Everyone brought a big plate, ate it with a smile and was elated. In addition to steaming, there are many cooking methods in jiaozi, such as boiling, frying and frying, with different tastes. During the New Year in China, coins will also be put into one of the jiaozi. Whoever eats jiaozi with coins represents good luck and getting rich this year.

Taro jiaozi is the taro-flavored jiaozi, which is clear and unforgettable.

Feng Ya, Ningyang: Shuangyang Town, Zhangping, western Fujian (formerly Ningyang County) is located in a remote mountainous area with low frost, abundant sunshine and fresh air. Local people have been processing wind ducks for a hundred years. Duck oil is fragrant and easy to store. In the past, I only processed it for myself for the New Year. Nowadays, Ningyangfeng Duck, which has been carefully processed and improved, takes advantage of the natural conditions and geographical environment such as frost, sunshine and pure air that are unique in alpine areas above 1000 meters above sea level, selects local high-quality muscovy ducks, takes rice as raw material, soaks in mountain spring water, adopts local traditional techniques and scientific formulas, and is refined and processed in time, and packaged beautifully, thus becoming a unique local flavor with golden color, bright luster, delicious taste and mellow taste. Cooking method: steam the duck, cut it into cold dishes and eat immediately; Still making hot pot is delicious!

Wind Duck Paste: Every winter in Zhangping, every household slaughters muscovy ducks, removes their hair and discards their internal organs, spreads their bellies with bamboo slices, coats the inside and outside of the ducks with spiced spices, pepper, monosodium glutamate and salt, and then hangs them in the sunny corridor to dry them in the sun, thus becoming' wind ducks'. Serve with diced duck, shredded winter bamboo shoots, sliced mushrooms, minced meat and garlic. Mix and boil into a paste called dried duck paste, which is mellow and delicious.

I like Longyan food, because it is light and delicious, because it is moderately salty. You don't need heavy taste, but you can also make delicious food with full color, flavor and appetite.