Classic dishes of Fuzhou cuisine

The famous cuisines of Fuzhou cuisine include Buddha jumping wall, red-cooked chicken, light-flavored spiral slices, mussel chicken soup, tofu oysters, litchi meat, white fried fresh sole, taro roasted trotters, and Fuzhou "Ririyou" pork floss, etc. One of the important cradles of modern Fuzhou cuisine is Juchunyuan Restaurant in Fuzhou, which was founded in the middle and late Qing Dynasty. The Buddha Jumping Wall was also invented by Zheng Chun, the chef of Juchun Garden. There are a large number of famous snacks in Fuzhou cuisine, such as fish balls, flat meat, meat swallows, fixed-edge paste (pot-side paste), noodles, fish, light cakes, mixed noodles, oyster sauce cakes and so on. Many of them have a long history. Fuzhou cuisine was also brought to Taiwan Province Province, Southeast Asia, North America and other places by Fuzhou immigrants. Fuzhou cuisine can be seen in many Fuzhou communities all over the world, such as Shizhan Garden in Perak, Sarawak, Chinatown in new york, and some famous Fuzhou restaurants in Ximending, Taipei, Taiwan Province Province. Because "Buddha jumps over the wall" is a pot of dozens of raw materials, which not only has the same meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious. At the same time, it has high nutritional value, and has the effects of invigorating qi and nourishing blood, clearing away lung heat and moistening intestines, and preventing and treating deficiency and cold. When serving, it is even better to serve it with a dish of hemp fiber radish (shredded white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, and a silver roll and sesame seeds.

Speaking of the dish "Buddha jumps over the wall", almost everyone knows it and has done all kinds of imagination, but few people have actually eaten it. They are knowledgeable, such as Mr. Liang Shiqiu, who talks about jumping over the wall, but finally turns to braised pork, not to mention waiting for mortals. Fortunately, China's Chinese characters with rich connotations and extensions described the famous Fuzhou cuisine "Burning Eight Treasures of the Altar" at that time.

The allusions about the Buddha jumping over the wall are very similar to the Chinese names of Hollywood blockbusters, but neither "burning eight treasures in the altar" nor "a lifetime blessing" has brought us endless imagination and enjoyment.

Eighteen main materials and twelve auxiliary materials are integrated with each other. In the meantime, it almost includes human delicacies, such as chicken and duck, sheep elbow, pork belly, hoof tip, tendon, ham, chicken and duck gizzard, etc. Such as fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; Such as pigeon eggs, mushrooms, bamboo shoots and razor clam. More than 30 kinds of raw materials are processed and modulated separately and put into the altar layer by layer, just like an ambitious New Year film. The gathering of big names is naturally extraordinary.

Shaoxing wine jar has been selected as the stewing apparatus of Buddha jumping wall for many years, and Shaoxing famous wine is mixed in it. Stewed Buddha jumps over the wall, paying attention to storing fragrance and preserving taste. After filling the jar, seal the jar mouth with lotus leaves and then cover it. The fire for Buddha jumping over the wall is a strict, pure and smokeless charcoal fire. After boiling, simmer it for five or six hours with low fire. Now some hotels advertise how delicious their food smells, which is a bit implicit compared with the Buddha jumping over the wall. The real Buddha jumping wall has almost no fragrance during the simmering process. On the contrary, when simmering in the altar, you only need to slightly open the lotus leaf, and the wine is fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various flavors, which floated four times, rotten but not rotten, and the taste was endless. Red distiller's grains are mostly produced in Fujian, Taiwan Province and other places. They are by-products of brewing red koji, with bright red color and bouquet. They are important seasonings for Fujian cuisine and Hakka cuisine, and have the functions of lowering cholesterol, blood pressure and blood sugar. They are pure natural red pigments. This dish is bright in color, rich in wine, salty and sweet, nutritious and healthy. Special thanks to the local manager of Taiyixian. Without the nine-story tower she gave me, the taste of this dish would be inferior.

skill

1. Soaking chicken with rice wine can not only remove the fishy smell, but also increase the bouquet. Lemon juice also has a good deodorization effect, which can be selected according to personal preference; 2. This dish needs to be stewed for a long time, so you should choose Sanhuang chicken or soft broiler. Chicken is tight and low in fat. Chicken is easy to shrink and harden after a long time of stewing, so it is not suitable for this dish. Exercise:

1. Scrape the trotters clean, cut off the internal bones with the back of a knife and cut them into sections, then blanch them in a boiling water pot. Put the pot on a big fire, add the scallion, ginger slices and cooking wine into the blanched trotters, cook for 10 minute, remove the scallion and ginger, remove the trotters, drain the water, evenly spread the trotters with soy sauce, and let them cool. Peel taro and cut it into olive shapes.

2. Put the pot on the fire. When the peanut oil is burned to 70% heat, put the pig's trotters in the pot 15 minutes, and drain the oil. Fried taro slices in a pan and take them out for later use.

3. A casserole is padded with bamboo and poured with pork bone soup. After boiling, reduce the fire to low heat, add trotters, star anise, dried tangerine peel, fennel and pepper (packaged in small bags), add soy sauce, cooking wine, sugar and monosodium glutamate, cover and stew for 3 hours, then add oiled taro pieces, stew for 30 minutes, take out of the pot and remove the seasoning package. Exercise:

1. Cut the razor clam with a knife, remove the shell and meat, remove the belly, thread and film, and make each razor clam slice into two connected sectors; Foot skirts and lotus leaves, washed with sand;

2. Boil the washed meat in a hot water pot at 70℃ until it is half cooked, take it out, put it in a bowl, grab it with yellow wine and marinate it, and then decant the polluted wine juice; 3. Peel the winter bamboo shoots, wash them, blanch them, and cut them into pieces 2 cm long and 1.3 cm wide;

4. The mushrooms are pedicled, washed and cut into angular pieces;

5. Root the onion, wash it, take the onion and cut the horseshoe slices;

6. Mix the soup, monosodium glutamate, sugar, white soy sauce, sesame oil and wet starch into a marinade;

7. Put the wok on the fire, add peanut oil and heat it to 70% heat. Stir-fry minced garlic in a wok, then add yellow wine, marinade, winter bamboo shoots and mushrooms to boil;

8. Thicken with wet starch again. When the juice is sticky, pour in the bamboo tube fish slices and stir-fry for a few times.