Shaxian mixed noodles

The basic raw materials include: about 5g of noodles, 5g of peanut butter, some fresh vegetables, sauerkraut, salt, monosodium glutamate (chicken essence), sesame oil, vinegar and garlic paste.

Practice: 1. Put the noodles into the boiling water pot, cook them, and fish them into the bowl if the cold water is too cold. 2. Put the vegetables on the noodles. Add refined salt, monosodium glutamate, sesame oil and mashed garlic to the prepared peanut butter, stir in the noodles and serve with a bowl of clear soup.

Noodles with scallion oil

Ingredients: sliced noodles

Accessories: lard, shredded cucumber, onion, ginger Seasoning: salt, chicken essence, soy sauce, sugar, cooking wine, cinnamon, aniseed

Practice: 1. Put a little lard into the pan, fry the aniseed with cinnamon, and then add the onion ginger. 2. Pour the cooked soup into a bowl, cook the noodles in a pan, drain the water, mix well in the soup, and sprinkle with shredded cucumber and chopped green onion.

Crispy wonton

The skin of crispy wonton is swallow skin, which is a famous traditional food in Fuzhou and has a history of hundreds of years. The so-called meat swallow skin is refined from refined meat with starch and other accessories. It looks like paper, white, smooth and moist, giving off meat fragrance. It is quite refreshing when eaten with bird's nest flavor, so it is known as meat swallow skin.

Practice:

1. Material selection: choose lean pork from pig hind legs, slaughter them now and try to be fresh.

2. Meat removal: raw meat must be cleaned of fascia, broken bones, etc., and then the lean meat pieces are grouped into soft and hard combinations (traditionally called blanks), each weighing 75-1g.

3. Pouring meat: put the lean meat blank on the chopping board, pound it repeatedly with a wooden pestle, and add a proper amount of glutinous rice paste and plant alkali to enhance the viscosity. When pounding, the force should be even and rhythmic, and the meat blank should be turned over repeatedly, and the fine fascia should be removed while pounding until the meat blank is beaten into a gelatinous paste.

4. Swallow making: Put the gelatinous meat paste on the wooden board, evenly sprinkle with potato powder, gently pat and roll until it is shaped, which is called fresh swallow.

5. air drying: cut fresh swallows into strips with a width of 16 cm, roll them, and hang them in a ventilated place to air dry, so as to obtain dried swallows.