Each town in Meizhou has its own unique specialties, such as stone fish stew rice, Baijia rice noodle balls, Song Yuan spiced dried bean curd, etc. All these things have appeared at banquets, but brine chicken, stuffed tofu, braised pork with plum vegetables and so on. Beat pills? Pork balls, various balls (fish balls, radish balls, boiled balls) and stewed dog meat are essential dishes for the banquet; Soups are mainly pork belly stewed chicken, old duck soup and various delicacies soup, while cold dishes are mainly stuffed sausage, stuffed pork liver, stewed eggs and pigeons. If it is a wedding banquet, there will be lotus seed and jujube soup, and the older generation will have toads and eels.
I. Representative of Salted Baked Chicken
Roasting salt is a common cooking technique in Hakka cuisine, and Meizhou Hakka salted roast chicken is the pioneering work of roasting salt dishes, which is delicious, thin-skinned and thick-fleshed, dry and fragrant but not greasy. The taste first depends on the kind and quality of chicken. Hakka people like salted three yellow chickens and must keep them until they lay eggs. The meat is firm and delicious, and the meat is rich. The specific steps are as follows: after killing the chicken, spread the salt evenly on the chicken, pat the chicken skin until the salt is completely melted, and then wrap the whole chicken with paper. The paper for wrapping the chicken is delicate, and the upper layer should be made of light and breathable gauze paper, and the lower layer should be made of grass paper popular in Hakka areas. The purpose of multi-layer wrapping with different kinds of paper is to prevent the chicken from losing water and excessive penetration of salt. Because the chicken itself has been salted, it should not be too salty, otherwise it cannot be eaten.
Stir-frying salt is a particularly important link in the production method of ancient salted chicken. The fried salt must be large particles of sea salt without iodine (Hakka name? Raw salt? )。 It is characterized by high heat resistance and baking resistance. Stir-fry the raw salt over medium heat until the salt particles turn from white to gray. Finally, put the chicken wrapped in paper into the pot and simmer slowly. After waiting for an hour and a half, the delicious Hakka salted chicken was freshly baked. Second, representatives who make tofu and vegetables
There are many kinds of Hakka stews, such as tofu, lotus root and bitter gourd, which can be stuffed with meat. What is the most classic? Stuffed tofu? . It is said that when the ancestors of Hakkas first came to the south, they missed their homeland in the north very much, especially jiaozi, a delicious food in the Central Plains. But there is no wheat in the south, and there is no dumpling skin. Smart and wise Hakkas use local materials, make dumpling skins with tofu, and implant meat in them, so there is? Stuffed tofu? The birth of. There are also legends that tofu makers are Hakkas who advocate the golden mean. Jane. Today, many Hakka restaurants have produced delicious food. Let tofu? Signboard.
The traditional method of making tofu is to soak soybeans with big and full grains and bright colors in clear water and then put them in a stone mill and slowly grind them into pulp. Soymilk will be cooled and shaped through several processes such as filtration and boiling. Cut tofu into blocks evenly, or cut each small piece into triangles obliquely, slightly hollow out the middle part of the inclined plane with chopsticks or spoons, and implant the prepared stuffing, or directly brew square tofu blocks. Whether to cook or fry next depends on different people.
Thirdly, braised pork in plum dishes is the representative of Hakka dishes.
When it comes to Hakka meat, what must first come to mind? Braised pork with plum vegetables? It is the representative of Hakka cuisine and an indispensable dish at any banquet. From the appearance, braised pork with plum vegetables has the characteristics of thick shape and large quantity. Traditionally, each piece of braised pork has at least one or two weights, and some even have three or two weights. Hakka people like to use plum vegetables with pork belly, because in the cooking process, especially in the last steaming step, plum vegetables can absorb a part of the fat of pork belly well, and at the same time, its unique fragrance can penetrate into the meat well, bringing out the best in each other and making it wonderful. The so-called plum vegetables are processed winter vegetables. Does the production of plum vegetables need to go through? Three steaming and three drying? The process of pickling mustard tuber with salt, steaming after squeezing out a lot of water, draining and drying in the sun, and then repeatedly steaming. Plum dishes cooked by Hakkas are characterized by being cool but not hot, neither wet nor dry. Steam cooking? Its laudatory name means that it is mild in nature and taste, and there will be no uncomfortable reactions such as hot and dry, wet and cold after eating. As for braised pork, the common pork belly is used. Pork belly should be fried in the pot first, then cut into pieces when the pot is hot, and then fried with plum vegetables, mushrooms, shrimps and seasonings to make the sauce red and shiny, smooth and mellow. What is the biggest feature of braised pork with plum vegetables? Buckle? Refers to an action, that is, buckle the cooked meat in the bowl on a plate covered with plum vegetables. So what? Braised pork with plum vegetables? What else? Braised vegetables with meat? It's just that everyone is used to the former statement.