Wonton, commonly known as (flat meat, flat food): it is not sad to study abroad, and it is also very fulfilling to go to the library in class. It's just that the food in a foreign land is really unacceptable, which makes me often miss the snacks in my hometown. My hometown, Fuding, is surrounded by mountains and waters, with unique scenery and exquisite people. The snacks in my hometown are also very delicate. The flat meat in my hometown is a handicraft, small and exquisite as a white rose in bud, filled in a white porcelain bowl and floating in a clear soup decorated with chopped green onion, with a rich fragrance and mouth-watering. I tasted it once, and the soup was delicious. The flat meat stuffing is thin, and it is no exaggeration to say that the skin is as thin as a cicada's wing. You should know that the skin must have a skill and work hard. The dough made of good potato flour needs to be kneaded, pinched, pressed and rolled by the master for thousands of times before it becomes a large dough sheet with a thickness of only half a millimeter. Finally, cut the stacked layers of skin into squares of equal thickness like a trimming book. Take out a piece of yellow light, and the light will pass through the dough and glow fresh and moist pink. When the dough is rolled out, put it aside. It's time to cut the stuffing The stuffing of flat meat is very delicate. Chop finely with lean meat and shrimp skin, and mix with various seasonings such as pepper. You can't mince with a meat grinder, just to show the authenticity of the meat. Chop the minced meat, pick a little with a small bamboo stick and wrap it into a thin and tender dough. Skillful techniques are like flowers born empty-handed, and white flat meat falls neatly on the big bamboo plaque next to it. Eating steaming hot Chili flat meat and watching the master's performance is really a pleasure. The flat meat in my hometown also has its old name. Named after its founder as "Flat Man". The flat meat cooked in that old shop tastes good. When I am at home, I am in high spirits. In winter nights, in order to eat that bowl of flat meat, I often invite three or five friends to ride a bike for half an hour. Under the orange light, the store is filled with attractive fragrance, with hazy heat, eating delicious flat meat, talking and laughing with friends, and being warm physically and mentally.
Fuding betel nut taro: formerly known as "piedmont taro", one of Fuding's traditional specialties. There are many ways to cook betel nut taro. When making snacks, wash them, cut them into pieces, and soak them in boiling water for cooking. After taking out the pan, peel the cooked taro, grind it into paste, add potato powder according to the ratio of 3: 1, and stir evenly to make the cake crust. Those who like salt, make stuffing with pork and mushrooms and make salty taro cakes; Like sweet, use fried peanuts, fried sesame seeds and sugar as stuffing to make sweet taro cakes. Like crispy, fry people in oil pan; Like soft, use banana leaves as the bottom and steam in a steamer. The existing betel nut taro powder is mixed with edible oil, sugar, peanuts, sesame seeds and the like. And can be stewed with slow fire for a while, which is the state banquet food in the Great Hall of the People.
Taro: There are two famous local products in my hometown, one is Four Seasons Pomelo, and the other is Pien Tze Huang in front of the mountain. The piedmont zone is located on the bank of Tongjiang River, with sandy soil and rich water resources. The cultivated taro is big, looks like betel nut chewed by people in Taiwan Province Province, and has yellow teeth, hence the name. This kind of taro tastes particularly fragrant and waxy. Steamed and peeled, revealing purple meat, warm and fragrant. The meat is very crisp and delicate, and the elderly with bad teeth like to eat crispy taro with sugar. I used to eat it when I was a child. Now, it seems that the lips and teeth are fragrant. Hometown people seem to prefer to make taro into sweet and delicious taro paste. Once upon a time, it was an indispensable dessert at people's banquets. After grinding taro into purple taro paste, knead it with white sugar powder, cinnamon powder and lard. Then take a bowl-shaped mold, put chopped walnuts, red and green melons, candied dates and other candied fruits at the bottom, then fill in taro paste, flatten it, steam it on a whirlpool for ten minutes, take it down, pour it on a flat white porcelain plate, and knock it gently, and the taro paste will be demoulded. The five-color candied fruit is embedded in the lavender hemisphere, emitting a fresh osmanthus fragrance, and then poured with a spoonful of chopped green onion oil, which makes people bite the root of their tongue. Many hometown people who live abroad return to their hometown, looking forward to tasting the taro mud in their hometown again. At the beginning of the year, the aunts in Shanghai went home, as well as their sisters living in Australia. Their father gave a banquet to entertain them, all over the table, but they had a special liking for crystal taro, and they croaked while eating. Unforgettable hometown flavor! Maybe they, like me, find it difficult to change the taste of soil and water nourishment in their hometown.
Fish fillet soup: firstly, mash eel meat (boneless), mix it with sweet potato powder, monosodium glutamate, salt essence, white sugar, a little Jiang Mo and edible alkali, put it in a pot and cook it by hand, then cut it into small strips and put it in the same pot for a while. In this way, the fish flavor is added to the kway teow, and the flavor of the kway teow is absorbed by the fish fillets. Add a little pepper and rice vinegar, it tastes delicious and refreshing. Fish fillets are tough and crisp, and the rice crust is soft and waxy. It tastes both soft and hard and has a unique flavor.
Beef balls: Chop beef into meat paste, add sweet potato powder, monosodium glutamate, salt essence, white sugar and a little edible alkali, and mix well to make beef balls. Boil the soup in the pot. Dice the beef balls by hand and put them in the pot. Take out the floating cooked meat and put it in the bowl. Add the soup, spicy and rice vinegar to make the unique beef balls. If you eat this bowl of beef balls, it will be a wonderful enjoyment.
Tai Chi taro paste: Fuding Areca taro1000g, 75g of bean paste and 250g of sugar. 150g cooked lard and 2 red cherries. Specific methods: peel the betel nut taro, wash it and cut it into pieces, steam it in a cage for one hour, take it out, press it into mud with a knife board, and remove the thick tendons. Second, then put the taro paste in the bowl. Add sugar 2 15g, cooked lard 125g and clear water 150g, stir evenly, spread out, put in a cage, and take it out with high fire for one hour. 3. Put the pot on low fire, add 25g of cooked lard, 35g of sugar, 50g of red bean paste and clear water, stir well, cook red bean paste, scoop it up with an iron spoon, and pour it on the right side of the taro paste to form an "S" shape. Taro mud and bean paste form an S-shaped diagonal, and when cherries are put in, Artest's Tai Chi figure is formed, which is called Tai Chi Taro Mud.
Yudou Crisp: Fuding Yudou Crisp is famous far and wide, and it is a popular pastry snack for the masses. Its raw materials are mainly royal beans, flour and sugar. The production process is very simple, and everyone can make it. Cook the royal beans, peel and paste them, knead them into dough with flour, then knead them into balls, fry them in a pot, and take them out to cool. White sugar is boiled into thick oil in water, and then poured into royal bean powder balls. At this time, the fire stopped, and the sugar was continuously stirred to solidify into particles and attached to the surface of the ball. Sweet and crisp, mouth watering.
Dragon boat fish roll: Dragon boat fish roll is one of the three fish recipes in Fuding. Its production method is: take a live grass carp, peel off gills and scales, gut it to remove dirt, wash it, chop off its head and tail, and peel off its skin. Slice the fish from the back, remove the bone spurs, take off 18 thin fish fillets with a length of 6.6 cm and a width of 5 cm, mix them with 5 g of red wine and 1 g of refined salt, and mix them with human thin fish fillets. Next, remove the remaining meat from the fish and mix it with pig fat. Red meat. Mix grass and shrimp and chop them into paste, then add human duck egg white, Zhu Hui, 3 grams of refined salt, 6 grams of monosodium glutamate and 4 grams of sugar and stir to make stuffing. Then, put the stuffing on the salted fish slices, wrap them into a tube shape, cross-stack them in a long plate, add ginger slices, put them in a steamer, steam for 15 minutes on medium heat, take them out, pick out the ginger slices and drain the original juice. Finally, put the pot on the fire, put a little soup to boil, add 2.5 grams of refined salt and 4 grams of monosodium glutamate, mix well, and slowly pour it on the fish roll. Then put the dragon head and dragon tail carved from taro at both ends of the long plate. Stir-fry vegetables and spread them on both sides of the long plate. This dish is characterized by fine workmanship and delicious taste.
Panlong eel: Panlong eel is one of the three fish recipes in Fuding. The preparation method is as follows: Take two big eels, gut the eel, cut it into 3cm long sections (which cannot be cut off), wash it, put it into human body, mix it with 90g red wine and refined salt, and soak it for10min. Cook fresh bamboo shoots in a boiling pot, take them out and cut them into chestnuts and barbecued pork. Next, put the pot on the fire, add the cooked lard, and cook until it is 70% cooked. Circle the eels along the colander and fry for 2 minutes. When the eels turn into Huang Shi, drain the oil. Then, put the wok back on high fire, add10g cooked lard, heat it, and add mushrooms and fresh bamboo shoots. Stir-fry the barbecued pork a few times, add 400g of the second soup, ginger slices, soy sauce, monosodium glutamate and sugar, simmer for 3 minutes, and then take out the pot (remove the ginger slices). Take another buckle bowl, put the eel dish in the buckle bowl flat enough, and spread fresh bamboo shoots and garlic. Mushrooms, drenched with ginger juice, steamed in a steamer 10 minutes. Take out, drain the cigarette juice and put it on a plate. Finally, put the pot on a big fire, add 100g soup and Jiong juice to boil, add 5g monosodium glutamate and 10g red wine, yellow with starch, and pour it on eel noodles. It is characterized by exquisite ingredients, suitable heat and rich flavor.
Baoyu Fish Lip: Baoyu Fish Lip is one of the three fish recipes in Fuding. Its characteristics are tough but not hard, sour and refreshing. Authentic fish lips, shark lips, soft, thick and crisp, taste particularly pure and beautiful, and are treasures in fish food. But authentic fish lips can't be too much. Fuding folk shark skin (including white cream shark, juvenile shark, shark, sword shark, gold visit, etc. ) instead of fish lips. Take 200 grams of dried shark skin, soak it in cold water for two or three hours, pick it up, transfer it to a hot water pot for one hour, take out the scraped sand, wash it, cut it into pieces, and then soak it in cold water for later use. Then, shred fresh bamboo shoots, soak shrimps in Kamikiri section, dice pork and red meat, shred ginger, put them in a hot oil pan, fry them repeatedly, put soup twice, boil them, and add fish skin, salt, monosodium glutamate and red wine. Then add a little rice vinegar, soy sauce and pepper, add starch, mix well, slowly put it into the pot, mix well and serve. It is difficult to distinguish Baoyu Zhen and Jia in A Dream of Red Mansions from the "fish lips" dishes made of shark skin. Therefore, it is called "Baoyu Fish Lip".