"Please note that the Min cuisine has been made by a third of the way. The voice of the system reminded.

Zhong Tianzheng also ate a few dishes he made and found that they all tasted good.

"Well, it's not bad, keep going!"

He first cut about 300 grams of lean pork, 100 grams of water chestnut slices, 3 grams of minced garlic, 15 grams of green onions, 50 grams of tomato juice, cut the lean pork into pieces, cut it with an oblique cross knife, and then cut it into oblique pieces, and grasped it with wet starch with the water chestnut slices. Add seasonings to the broth and make a marinade. Fry the meat pieces and water chestnuts in a pan for 2 minutes, and remove them in a lychee-shaped shape. Stir-fry minced garlic and green onions, pour in the marinade, then add lychee meat and water chestnut slices and stir-fry, and serve on a plate.

He first put 400 grams of fresh lychee, 1 fresh lemon, 50 grams of minced pork, 20 grams of green and red peppers, 10 grams of water fungus, and 5 grams of ginger. 1 tablespoon olive oil, 1 teaspoon sugar, 1/3 teaspoon salt, 1/2 teaspoon chicken broth mix, 1 teaspoon potato starch. Peel the fresh lychee, take the flesh from the core, and mince the ginger. Cut the green and red peppers into triangular slices and tear the fungus into slices.

Mix the minced pork and ginger well, add half of the salt and chicken powder to taste, put a little starch and beat well, grasp it well, and slowly stuff it into the middle of the lychee with a small spoon, wipe it evenly on the outside, and squeeze the lemon juice for later use.

Add olive oil to a pan, sauté the green and red peppers, add a spoonful of soup, add sugar and remaining salt to taste. Add lychee meat and fungus to roast for 1 minute, pour in lemon juice and thicken out of the pan.

Smearing the inside of the lychee with dry starch before stuffing the meat filling with lychee can prevent the lack of adhesion between the lychee meat and the meat filling, and the phenomenon of shelling after the dish is ripe.

Lemon juice in seasonal fresh fruit dishes Lychee meat uses lemon juice instead of rice vinegar, which can increase the luscious taste of lychee, and the dish is tender, sweet and sour and palatable, with both the sweet and sour fragrance of lychee and lemon, and the moist and delicious meat.

Zhong Tianzheng continued to make the dish of drunken pork ribs.

He prepared the ingredients, 50 grams of tomato sauce, 1 gram of curry paste, 1 gram of sesame paste, 4 grams of orange juice, stomped off most of the backbone of the pork loin, sliced it, beat it horizontally with the back of a knife 3 times, cut it into strips of bone-in meat, sliced water chestnuts, tomato paste, curry paste, sesame paste, monosodium glutamate, soup, orange juice and other seasonings into drunken juice;

Fry the tenderloin strips and water chestnuts in a pan until golden brown, pour in the drunken juice and serve.

Pork ribs, soy sauce, sugar, balsamic vinegar, tomato paste, water chestnuts, orange juice concentrate, curry powder, sesame paste, sesame oil, green onions, garlic, monosodium glutamate, ginger, starch, peanut oil.

Cut the pork ribs into small pieces, add soda, refined salt, cooking wine and marinate for one night; mix the appropriate amount of starch, soy sauce, monosodium glutamate, salt and water into a slurry; the cut pork ribs are starched and hung in the batter, and set aside; the water chestnuts are flattened and chopped, and each grain is cut into four pieces;

Remove the roots of the green onion, wash it, cut the green onion into beads, cut the garlic into minced pieces, mix the soy sauce, sugar, balsamic vinegar, tomato paste, orange juice, curry powder, sesame paste, sesame oil, monosodium glutamate, green onion, garlic, ginger and water together and set aside;

Put a small amount of oil in the wok, put in the water chestnuts, and then put in the pork ribs and stir-fry them evenly. Pour the pork ribs and water chestnuts into the prepared sauce bowl and turn it over a few times.

400 grams of pork ribs, appropriate amount of peanut oil, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of vinegar, a little starch, an appropriate amount of sugar, a little rice wine, and an appropriate amount of sesame seeds.

Chop the pork chops into small pieces about l inch long, mix well with rice wine and salt, and then stir well with an appropriate amount of cornstarch and water; Mix chopped green onion into juice for later use; heat the pan, add oil, when six are ripe, put the pork chops into the oil pan one by one and fry them until the crust is taken out, remove the sticks, pick up the broken pieces, when the oil temperature rises to seventy, then fry the pork ribs in the pot until the shell is crispy and take out, and put them into a slightly larger bowl (in order to mix the seasoning); quickly pour the seasoned juice into the fried pork ribs, stir evenly continuously, and put the cooked sesame seeds on the plate.

The pork ribs should be fried and crispy, and after adding marinade, it is not easy to return to softness. Be sure to quickly mix the seasoned juice into the fried pork ribs so that they can stick to the surface of the raw materials and taste delicious. This is also a unique drunken method in Fuzhou.

In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, and bone mucin, which can provide calcium for young children and the elderly.

Pork ribs have high nutritional value, and have the effect of nourishing yin and aphrodisiac, nourishing essence and blood.

Zhong Tianzheng continues to make purse shark fin.

He prepares 50 grams of shallots and 20 grams of ginger and puts them in a pot of warm water to boil; the shark fin is arranged on the bamboo grate, boiled for 15 minutes, pours out the green onion, ginger and soup, and repeats 4 times to remove the shark fin; the chicken and pork belly ribs are evenly cut into 4 pieces;

Cut the pork loin into several pieces, slice the ham meat, put the shark fin and the bamboo grate into a large aluminum pot, row the pork belly, pork loin, pork trotter tips and chicken pieces, add 1500 ml of water, simmer for 4 hours and take it out, pick out the ingredients, and buckle the shark fin into the plate in the shape of a "purse";

Wash the fresh shrimp, remove the shell and take out the meat, cut a knife from the back of the shrimp, remove the sand line, put it in the boiling soup and take it out; put the mushrooms in a small bowl, add cooked chicken fat, steam them in the basket drawer for 10 minutes, take them out, decant the juice, and decorate them with the cooked shrimp on the shark fins;

Put the wok on a hot fire, heat the lard, add the flour and stir-fry until milky white, pour in the white soup and boil, mix with soy sauce and monosodium glutamate, slowly pour it on the shark fin, and then spread the steamed ham slices.

Soup: This soup is made of fine materials, exquisite production, and carefully refined with 3 kinds of mushroom ingredients, so it is also known as "three mushroom soup." The preparation method is divided into 3 processes: one is to cut 1 net hen (about 1500 grams) into 4 pieces (cut off the chicken breast for later use), 1500 grams of beef cut into pieces (500 grams of lean meat for use), 1500 grams of pork loin cut (500 grams of net meat for use), 500 grams of chicken offal bones, a little ham bones, put them in the bowl together, add a little refined salt, 1000 grams of water, steam the basket drawer with a strong fire and take it out for later use, put the soup into a large aluminum pot, put it on low heat to boil, skim off the foam of the soup noodles, extract the original soup 1500 Serve in a basin and let cool for later use. The second is to chop the reserved chicken breast, beef lean meat, and pork tenderloin into minced meat respectively and serve them in 3 pots. First take 1/3 of the cold original soup into the chicken minced, stir evenly, pour the soup pot, rotate it continuously with an iron spoon, and cook until the soup noodle flowers emerge, skim off the soup noodle foam, scoop up the chicken minced meat with a colander and press it into the soup to make it a "chicken cake". Beef minced and pork tenderloin are carried out according to the above method, leaving 3 kinds of "mushrooms" for later use. The third is to pour the soup refined from "three mushrooms" into a human bowl and add three kinds of "mushrooms".

The "cake" is then steamed in the basket drawer with a strong fire, and 3 kinds of "mushroom cakes" are picked out, skimmed off the foam, filtered and put into a large aluminum pot. Taste: Salty umami

The texture is soft and transparent, and the taste is mellow and meaty. Shark fin is rich in gelatin, refreshing and soft, and is a high-grade food with high protein, low sugar and low fat. Shark fin contains hypolipid, anti-arteriosclerosis and anticoagulant ingredients, which has the effect of preventing and treating cardiovascular diseases, and shark fin is rich in collagen, which is conducive to nourishing and softening the skin and mucous membranes, and is a good beauty food. Shark fin is sweet, salty, flat in nature, can penetrate wet water, appetize eating, clear phlegm and eliminate fish accumulation, replenish the five internal organs, grow waist strength, and benefit deficiency tuberculosis.

Shrimp is rich in nutrition, its meat is soft, easy to digest, it is an excellent food for people who are weak and need to recuperate after illness; shrimp is rich in magnesium, which can protect the cardiovascular system well, it can reduce the cholesterol content in the blood, prevent arteriosclerosis, and at the same time can also dilate the coronary arteries, which is conducive to preventing hypertension and myocardial infarction; shrimp meat also has the effects of tonifying the kidney and strengthening yang, promoting milk and anti-poison, nourishing blood and solidifying essence, dissolving stasis and detoxifying, nourishing qi and nourishing yang, channeling and relieving pain, appetizing and phlegm.

Chicken meat is tender, delicious, high protein content, and easy to be absorbed and utilized by the human body, has the effect of enhancing physical strength and strengthening the body, and contains phospholipids that play an important role in human growth and development, which is one of the important sources of fat and phospholipids in the dietary structure of Chinese. And the whole body of the chicken is medicine, which is beneficial to the five organs, replenishes deficiency, strengthens the stomach, strengthens the muscles and bones, invigorates blood circulation, regulates menstruation, and stops leucorrhoea. It is used for fatigue and thinness, lack of food, diarrhoea, dizziness, palpitations, irregular menstruation, postpartum milk loss, thirst, edema, frequent urination, spermatozoa, deafness and tinnitus. It can be eaten by the general population, but it is more suitable for the elderly, the sick, and the infirm.

Pork rib meat (pork belly): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia;

Pig trotters: pig trotters contain more protein, fat and carbohydrates, which can accelerate metabolism, delay the aging of the body, and can play a dual role in lactation and beauty for lactating women.

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia;

Shiitake mushroom has the nutritional characteristics of high protein, low fat, polysaccharides, a variety of amino acids and a variety of vitamins, and there is a kind of wheat alcohol in shiitake mushrooms that is lacking in general vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and can enhance the body's ability to resist diseases. Normal people eating shiitake mushrooms can play a role in preventing cancer. Eating more shiitake mushrooms for cancer patients can inhibit the growth of tumor cells, and shiitake mushroom diet therapy has a certain weight loss effect on patients with thick abdominal wall fat. Lentinus edodes contain gland, choline, tyrosine, oxidase and some nucleic acid substances, which can lower blood pressure, cholesterol and blood lipids, and prevent arteriosclerosis, liver cirrhosis and other diseases. A large number of practices have proved that shiitake mushrooms have a wide range of cancer prevention and treatment, and have been used in clinical treatment. Shiitake mushroom also contains a variety of vitamins and minerals, which has a great effect on promoting human metabolism and improving the body's adaptability; shiitake mushroom also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, etc.

The color of the ham is bright, the red and white are distinct, the lean meat is fragrant and salty and sweet, the fat meat is fragrant but not greasy, delicious and delicious, and various nutrients are easy to be absorbed by the human body, and have the functions of nourishing the stomach and nourishing the body, benefiting the kidney and strengthening the yang, strengthening the bone marrow, strengthening the foot, and guaiac.

Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the intestines, removing heat and quenching thirst, and is mainly used to treat irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.

This dragon body anchovy shrimp Zhong Tian did exactly that.

Prepare shrimp (300g), ham sausage (30g), shiitake mushroom (fresh) (10g), bamboo shoots (40g), baby cabbage (300g).

Starch (peas) (10g) Cooking wine (10g) Green onion (10g) Sesame oil (3g) Salt (2g) Vegetable oil (50g)

Peel off the head and body shell of the shrimp (leave the tail) and wash it for a towel to absorb the water; use a knife to cut a knife on the back of each shrimp to the tail (the depth of the knife is 1/2 of the shrimp body, and it must not be cut into 2 pieces), remove the sand line, and gently pat it flat with the knife surface for later use; cut the ham into 5 cm long strips and 15 strips the size of matchsticks; cut the mushrooms and bamboo shoots into wheat shapes; cut the water chestnut slices into water chestnut slices; wash the cabbage and set aside;

Put a ham strip horizontally on the meat surface of a shrimp tail, sprinkle a little dry starch, and then roll it from the shrimp tail to the front (the shrimp tail should be exposed) into a dish (15 shrimp are rolled with ham strips according to the law);

Leave the remaining oil in the hot pan on the hot fire, add the ingredients and seasonings, fry twice, pour in the oiled shrimp, quickly stir-fry a few times and put it on the plate;

Stir-fry the cabbage around the shrimp and it can be a dish.

Shrimp is rich in nutrition, its meat is soft, easy to digest, it is an excellent food for people who are weak and need to recuperate after illness; shrimp is rich in magnesium, which can protect the cardiovascular system well, it can reduce the cholesterol content in the blood, prevent arteriosclerosis, and at the same time can also dilate the coronary arteries, which is conducive to preventing hypertension and myocardial infarction; shrimp meat also has the effects of tonifying the kidney and strengthening yang, promoting milk and anti-poison, nourishing blood and solidifying essence, dissolving stasis and detoxifying, nourishing qi and nourishing yang, channeling and relieving pain, appetizing and phlegm.

Ham sausage contains nutrients such as protein, fat, carbohydrates, various minerals and vitamins that supply the human body, and also has the advantages of high absorption rate, good palatability, strong satiety, etc., and is also suitable for processing into a variety of dishes. Ham sausage contains additives such as nitrite and is not eaten much.

Shiitake mushroom has the nutritional characteristics of high protein, low fat, polysaccharides, a variety of amino acids and a variety of vitamins, and there is a kind of wheat alcohol in shiitake mushrooms that is lacking in general vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and can enhance the body's ability to resist diseases. Normal people eating shiitake mushrooms can play a role in preventing cancer. Eating more shiitake mushrooms for cancer patients can inhibit the growth of tumor cells, and shiitake mushroom diet therapy has a certain weight loss effect on patients with thick abdominal wall fat. Lentinus edodes contain gland, choline, tyrosine, oxidase and some nucleic acid substances, which can lower blood pressure, cholesterol and blood lipids, and prevent arteriosclerosis, liver cirrhosis and other diseases. A large number of practices have proved that shiitake mushrooms have a wide range of cancer prevention and treatment, and have been used in clinical treatment. Shiitake mushroom also contains a variety of vitamins and minerals, which has a great effect on promoting human metabolism and improving the body's adaptability; shiitake mushroom also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, etc.

Bamboo shoots are rich in signature nutrients such as B vitamins and niacin, and have the characteristics of low fat, low sugar, and high dietary fiber, and can absorb a large amount of oil to increase taste. Therefore, obese people, if they often eat bamboo shoots, the fat they eat at each meal will be adsorbed by it, reducing the absorption and accumulation of fat by the gastrointestinal mucosa, so as to achieve the purpose of weight loss, and bamboo shoots also contain a lot of fiber, which can not only promote intestinal peristalsis, go to food accumulation, prevent constipation, but also be a good product for obese people to lose weight, and can reduce diseases related to high fat. In addition, because bamboo shoots are rich in niacin, dietary fiber, etc., which can promote intestinal peristalsis, help digestion, eliminate food accumulation, and prevent constipation, so it has a certain effect of preventing digestive tract tumors.

The minerals contained in cabbage can promote the development of bones, accelerate the body's metabolism and enhance the body's hematopoietic function. It relieves mental tension, and eating more bok choy before the exam helps to maintain a calm mind. According to medical records, Chinese cabbage has the effect of harmony and medium, which is conducive to the large and small intestines, can strengthen the spleen and diuretic, and promote absorption. Bok choy also helps in the resolution of hives.

Shrimp: Shrimp: It is strictly forbidden to take a large amount of vitamin C at the same time, otherwise, trivalent arsenic can be generated, which can be fatal; shrimp should not be eaten with pork, which will damage sperm;

Do not eat with dog meat, chicken, roe meat, venison, pumpkin, sugar, juice and shrimp: eating together will cause diarrhea.

Bamboo shoots: Bamboo shoots should not be eaten with lamb liver.

Zhong Tianzheng continued to cook the dish of minced chicken and golden bamboo shoots.

He put 125 grams of chicken breast, 150 grams of net winter bamboo shoots, 25 grams of pork fat, 4 eggs, 25 grams of cooked ham, 1.5 grams of refined salt, 5 grams of monosodium glutamate, 10 grams of wet starch, 250 grams of chicken broth, and 500 grams of raw oil (actual consumption of 125 grams).

Cut the bamboo shoots into 5 cm long pieces, then cut them into paper-thin slices, and then cut them into thin strips. Chop the chicken breast and pork fat meat with a knife, add refined salt, monosodium glutamate and wet starch after the eggs are beaten and stir well, put the chicken paste in and mix well into a chicken paste. Cut the ham meat into rice grains.

Heat the wok over a hot fire, when the raw oil is burned to eighty percent hot, put the bamboo shoots in the pot and oil for 1 minute, drain the oil with a colander spoon, wash off the greasy with boiling water, put it in the pot with the chicken broth, simmer for 20 minutes until the chicken broth is fully absorbed by the bamboo shoots, then take it out, put it in the chicken paste and mix well.

Heat the wok, 20 grams of raw oil until it is hot, pour in the mixed bamboo shoots and shredded chicken paste, the more hot the better, fry for 3 minutes and then put it in a pot, and then sprinkle the ham.

Zhong Tianzheng's next dish was meat, rice, and fish lips.

Ingredients: Fish lips (200g) Pork (lean) (100g Accessories: shiitake mushrooms (fresh) (20g) Winter bamboo shoots (50g) Seasoning: green onions (15g) Ginger (10g) Soy sauce (20g) Balsamic vinegar (20g) Cooking wine (30g) Starch (broad bean) (15g) Peanut oil (25g) Monosodium glutamate (3g) White sugar (10g) Pepper (3g) Sesame oil (10g)

Cut the fish lips into 5×3.3 cm strips; boil the fish lips in a pot of boiling water with the shallots, ginger slices and cooking wine for 1 minute, remove the onion knots and ginger slices and set aside; cut the meat and rice; peel off the skin of the winter bamboo shoots, wash and slice them; remove the stems of the mushrooms, wash them, and cut them into diamond shapes (4 slices each); put the pot on a hot fire, heat the peanut oil, stir-fry the meat and rice in the pot, add 500 ml of broth, fish lips, mushrooms, winter bamboo shoots, soy sauce, and sugar;

Then use wet starch to thicken the thickening, mix the balsamic vinegar and monosodium glutamate evenly and put it on a plate, sprinkle with pepper, and drizzle with sesame oil.

White soup is also known as "dashi" or "milk soup". Put 2500 grams of pork loin, 1500 grams of chicken and duck offal, 2500 grams of pig trotters, and 250 grams of net pork belly into a large aluminum pot, pour in water and flood the ingredients, and use medium fire until the soup is milky white. In addition, take the iron pot and heat it on a hot fire, add 12.5 grams of sesame oil, put 50 grams of green onions, 12.5 grams of ginger slices and stir until fragrant, pour all the ingredients in the aluminum pot with the soup, cook for 5 minutes, and pour it into the original aluminum pot. Then, return to the old pot and heat 12.5 grams of sesame oil, add 50 grams of green onions, 12.5 grams of ginger slices, and 1.25 grams of Sichuan peppercorns, then pour all the ingredients in the aluminum pot with the soup, and cook for another 5 minutes. Finally, pick off the green onion, ginger, Sichuan pepper and their ingredients, skim off the foam of the soup noodles, filter out the impurities, and put them into the original aluminum pot.

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia;

Shiitake mushroom has the nutritional characteristics of high protein, low fat, polysaccharides, a variety of amino acids and a variety of vitamins, and there is a kind of wheat alcohol in shiitake mushrooms that is lacking in general vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and can enhance the body's ability to resist diseases. Normal people eating shiitake mushrooms can play a role in preventing cancer. Eating more shiitake mushrooms for cancer patients can inhibit the growth of tumor cells, and shiitake mushroom diet therapy has a certain weight loss effect on patients with thick abdominal wall fat. Lentinus edodes contain gland, choline, tyrosine, oxidase and some nucleic acid substances, which can lower blood pressure, cholesterol and blood lipids, and prevent arteriosclerosis, liver cirrhosis and other diseases. A large number of practices have proved that shiitake mushrooms have a wide range of cancer prevention and treatment, and have been used in clinical treatment. Shiitake mushroom also contains a variety of vitamins and minerals, which has a great effect on promoting human metabolism and improving the body's adaptability; shiitake mushroom also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, etc.

Winter bamboo shoots are a kind of delicious food rich in nutritional value and medicinal function, tender and fresh, crisp and refreshing, containing protein and a variety of amino acids, vitamins, as well as calcium, phosphorus, iron and other trace elements and rich in fiber. It can promote intestinal peristalsis, which not only helps digestion, but also prevents constipation and colon cancer. Winter bamboo shoots are a high-protein, low-starch food, which has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide substances it contains also have certain anti-cancer effects. However, winter bamboo shoots contain more calcium oxalate, and children, people suffering from urethral stones and nephritis should not eat more.

Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, mutton liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Milk and lean meat are not suitable to eat together, because milk contains a lot of calcium, and lean meat contains phosphorus, these two nutrients can not be absorbed at the same time, and the foreign medical community calls it phosphorus and calcium gram. The optimal ratio of calcium to phosphorus is between 1:1 and 1:1.5, which promotes mutual absorption.

Winter bamboo shoots: Winter bamboo shoots should not be eaten with lamb liver.

Zhong Tianzheng's next Fujian dish is Dingbian paste.

The pot side paste is referred to as Dingbian paste or material tree, Fujian people are called Dingbian paste, it is a popular snack in some areas of eastern and southern Fujian in Fujian, if it is accompanied by oyster cake, it is more delicious.

It is impossible to find out when the pot side batter began. It is said that in ancient times, there was a housewife who grinded rice milk and prepared to steam nine cakes, and the guests came temporarily, and the rice cooked at home was not enough to eat. Soon this way of eating spread in Fuzhou, each family rushed to imitate, and it became a custom for a long time, and now almost all Fuzhou snack shops are engaged in pot side paste, almost all housewives will make pot side paste, and almost all Fuzhou people have not eaten pot side paste.

Fujian snacks are rich and diverse, among which Dingbian paste (also known as pot side paste) has become a famous flavor snack in Fujian and a special symbol of Fujian. Anyone who grew up in Fuzhou or lived in Fuzhou for a long time loves to eat. When Fuzhou people who have left their hometowns and live abroad hear the word "Dingbian paste" in a foreign country, they will also feel as if they have seen the "beautiful shadow" of their hometown with their own eyes, and it has become a flavor snack for their ancestors and hometown.

Fuzhou pot side paste (Ding side paste)

Fuzhou pot side paste (Ding side paste) is to use clam juice for the soup, boil in the pot to take its umami, and then pour the ground rice milk along the edge of the pot in a circle, the rice milk is scalded into a dry skin on the side of the pot and scraped into the soup with a spatula, add celery, green onions, dried shrimp, cooked dried fish, small intestine, clams, mushrooms, cabbage, etc. as condiments, after boiling, the pot is a pot of hot "pot side paste".

The flavor of Gutian pot batter is unique, the soup is made of carcass, pig intestine, small intestine, etc., and can be added to the pig intestine and small intestine when eating, accompanied by various snacks such as meat buns, spring rolls, oil cakes, etc., which is an excellent choice for breakfast.

The side of the pot is pasted, and the clear soup made of clams, shiitake mushrooms, shrimp skin, green onions, daylilies and other ingredients is boiled in the iron pot, and the top of the iron pot is roasted and heated, and the pre-prepared thick rice milk is evenly poured around the inner edge of the iron pot, and then shoveled into the soup after drying, and boiled for a while. The Dingbian paste just out of the pot is white, crisp and thin, the soup is clear and not mushy, the food is delicate and smooth, fragrant and delicious.

Fuzhou Dingbian paste

Almost every traditional Fuzhou family will make Dingbian paste, and every time the Chinese lunar calendar begins summer, Fuzhou citizens and farmers in the suburbs have to make Dingbian paste to "make summer". Because Lixia has entered the busy farming season, cooking Dingbian paste on this day is not only for the family to eat well and then work in the field, but also to give each other to the neighbors to taste together. Like shabu-shabu side paste, "a pattern (shabu) is cooked", so as to connect feelings.

Nowadays, Dingbian paste food stalls can be seen everywhere in the streets and alleys of Fuzhou, which are commonly used by the public for breakfast, and there are bags of "Dingbian paste" for sale in food stores, which can be cooked at any time.

Zhangzhou pot side paste (Ding side paste)

Zhangzhou pot side paste (Dingbian paste) is a red oil marinated soup, the soup has delicious oysters, powdered meat tendons, meat cakes, small intestines, large intestines, shelled fresh shrimp, etc., as well as golden color and crispy fried dough sticks, boiling pig blood in the pot. Zhangzhou's special fried pork, after adding the ingredients, is on our key level of pot side batter, plus vinegar, diced coriander, fried minced garlic, and Zhangzhou's unique chili oil!

Zhangzhou Dingbian paste

There has never been a shortage of all kinds of special snacks on the market street in Zhangzhou, another name is "Dingbian Hang", pure white thick rice milk and a little starch, while turning along the hot big iron pot, cover the pot and wait for it to condense into a thin layer. Q bomb tender pot side batter, super chewy squid, delicious oysters and shrimp, with sweet clams, large pieces of pink meat, this is simply a feast for the palate.

Zhong Tianzheng first grinded the rice milk and soaked the rice in water for 2 hours, washed it and picked it up, and added water to grind it into a thick pulp. Shrimp soup: Put the shrimp bran into a small gauze bag, put it in a pot, add water and boil it over medium heat to make shrimp soup. Accessories: soak and dry, wash, remove impurities from dried clove fish, soak shiitake mushrooms, wash, cut into strips, wash and cut green onions and garlic into sections, and stir-fry in a pan.

Paste: Add 1000 grams of water to the pot, burn it over high heat until it is hot, wipe a circle of peanut oil on the inside of the pot, scoop a bowl of rice milk (about 800 grams) from left to right along the edge of the pot and pour it around, cover the pot tightly, uncover the lid after a while, see the rice milk on the side of the pot is cooked and rolled, and use a spatula to shovel the rice milk into the hot pot. At this time, add another 500 grams of water to the pot, and pour the rice milk several times according to this method. Put shrimp bran, shrimp oil, and other accessories in the pot and cook them together, adjust the taste, and serve in a bowl.

The finished product is white, fresh and tender, and has a strong fisherman's flavor. 1000 grams of good rice. Ingredients: 1500 grams of pork bones, 25 grams of seaweed, 25 grams of dried shrimp, 50 grams of dried razor clams, 250 grams of lean meat. 150 grams of leeks. Seasoning: 50 grams of soy sauce, 15 grams of refined salt, 100 grams of old wine, 5 grams of pepper, 2 grams of borax, 100 grams of scallion oil (lard and green onion white fried until fragrant to remove slag), 50 grams of cooked peanut oil.

Wash the rice and soak it in water overnight (the rice soaking time is enough, the rice milk can be ground delicately), then remove and drain, mix about 1500 grams of water and grind it into a pulp, and then add 2 grams of borax (dissolved in water first) and stir evenly. Put the pork bones in a pot of clean water and boil them into about 3,000 grams of bone broth. Put the dried shrimp and razor clams in the bone broth and cook over medium-low heat for an hour to let them taste and serve

Wash and tear the seaweed, and chop the leeks. Dice the lean meat and set aside. Heat the cauldron (about 60 cm in diameter), add double the water to the prepared soup, cover the pot, remove the lid after boiling, smear a layer of peanut oil on the side of the pot, scoop the rice milk with a bowl and pour it around the side of the pot, cover the pot for about half a minute, remove the lid and shovel the cooked rice milk slices on the side of the pot into the soup, add some soup and water to cover and boil, and finish the rice milk according to the above method. When the last slurry is ripe and shoveled, add dried shrimp, dried razor clams (originally boiled and scooped up), seaweed, lean meat, leeks and boil out of the pot and put it in a pot, and then add soy sauce, refined salt, monosodium glutamate, old wine, pepper, and shallot oil.

First, pour a spoonful of rice milk into a small flat round spoon the size of the palm of the hand, put a few fresh oysters mixed with seaweed in the middle as the filling, and then pour a layer of rice milk on top to cover the dough. Then, fry in a pan until set. The upward side is crispy and yellow, and the downward side is only tender yellow, but it is about to puff up. When eaten hot, it is crispy and fragrant, but the inside is soft, and there are tender and juicy oysters.

When I was a child, I heard a joke about oyster cakes. said that once upon a time, a large family gave birth to a child, and when the moon was full, he went to tell the fortune of the iron mouth fairy, and signed that the child would be able to "see the sea and clouds in front of him, and turn the moon and the sun in his palm" in the future. The family naturally rejoiced when they heard it, and this is not sure that the momentum of great fortune and nobility is displayed. The next plot is all because I can't remember it when I was young......

Later, the young man who lived on the street was taken in by the morning shop and exploded the oyster cakes. One day, the iron-mouthed fairy came to have breakfast, and the prince sighed while frying the oyster cakes, and suddenly understood when he looked at the oyster cakes in the oil pot and spoon, and suddenly understood: Where did the iron-mouthed fairy say wrong, isn't this "the sea soaring clouds in front of him, and the moon turning the sun in his palm"? The oil pot is boiling and exploding, and the rice milk in the hand spoon is as white as the full moon, and it is fried into a round of golden sunrise in a blink of an eye. Co-authored just such a "sea in front of you, the moon in the palm of your hand", it is really worthy of being called an iron-mouthed fairy. Naturally, you can't find the ending of the story and guess it. The kind-hearted old shopkeeper must have a beautiful daughter who married the unlucky Gongzidan, who inherited the oyster cake stall and became stronger and bigger into an oyster cake giant, and finally gained both wealth and wealth, reviving the family style and lasting forever. That is, the oyster cake stalls all over the streets of Fuzhou today. The next time you eat oyster cakes, you must choose the morning of the rising sun or the supper of the willows under the moon. Once, eating oyster cakes on the street, I burned my mouth, and when I looked up, the sun was rising in the east and the full moon was not sinking in the west. There is no habit of supper in the north, so oyster cakes are equivalent to oil cakes or fried steamed buns in the north. Fuzhou's breakfast is far more than just oyster cakes, there is a kind of shrimp cake called shrimp crisp that is very similar to oyster cakes. Unlike oyster cakes, the fried shrimp crisp is filled with minced leeks or chopped green onions, and the rice milk is poured into the spoon and left empty in the middle, where a shrimp rests. The fried shrimp crisp is ring-shaped, and it looks like the shrimp lying in the lifebuoy.

Zhong Tianzheng felt that there was another kind of taro cake. Steamed taro flour is stirred into the thick rice milk, mixed with some shredded seaweed, and steamed rice cakes are cooked in the upper drawer. When it cools, use a long knife to cut it into a triangle, which is two inches thick. It is also fried with a crispy crust, and it has a thick glutinous taro aroma. It's just that taro is more expensive than rice, and almost no shops do it according to the ancient method. Nowadays, unless you do it yourself, it is difficult to find authenticity.

Add some oil to the frying pan, stir-fry the ginger leeks until fragrant, sprinkle a handful of mung bean sprouts and fry them for half a raw, spread them into the pulp with eggs and fry them. When eating, it is dipped in sweet and spicy sauce, which has a unique flavor. Mung bean sprouts are rich in vitamin C, plus egg and grain starch, and their nutrition is very complete in a pancake.

Fuzhou people love to drink soup, these are not only eaten early, but also the most suitable for freshly made and eaten "Dingbian paste". The "Dingbian batter" is cooled and the batter is like a rotten batter that cannot be eaten. As the saying in Fuzhou goes, "Dingbian paste" is to denigrate him for having a relationship with anyone, just like saying that this person is particularly slimy in Beijing.

Snacks such as "Dingbian paste" and oyster cakes were originally the best ones that were set up on the sidewalks by the families along the quaint arcade on Chating Street. They only did it in the morning and in the evening, and then the reason for the chengguan disappeared. I still miss the dim lights that swayed in the cold wind and the voices of the guys greeting guests, with their lights and sounds, the night street is no longer cold.

Zhong Tianzheng pondered for a moment, and then continued to make Fuzhou fish balls.

Remove the scales, skin, gills and disembowelment of the grass carp, and the abdominal cavity must be rinsed. Remove the fish and set aside. Chop the fish into a puree, put it in a small bowl, add an egg white, whip, and add a spoonful of dry starch to beat until it is finely minced. Chop the pork belly, add chopped chives, salt and oil to mix into a filling for later use.

Spread out a spoonful of minced meat on the palm of your hand, put a piece of filling in the middle, slowly gather the fish puree with your hands, gently squeeze out a smooth and complete fish ball between your thumb and index finger, scoop it up with a small spoon, put it in a basin filled with water, and the fish ball will float on the surface of the water. Put water in the pot, put in the fish balls after boiling, add a few drops of shrimp oil, and boil again.