"Keep up the good work. "The system refueled Zhong Tianzheng for the first time.

Zhong Tianzheng cheered up and continued to work hard to cook!

He first minced the fish with a knife, then added refined salt, a small amount of water, and egg whites. Beat it in one direction until it is viscous, that is, it becomes gelatinous, add a small amount of cornstarch, this first time it is best to take it slowly, and try it less. There is a lot of powder, not so much fish flavor, and the taste is not good. There is too little powder, it is really difficult to wrap up, too thin. Add a small amount of chopped green onion, soy sauce, egg white, peppercorn noodles, refined salt, cooking wine, and dark soy sauce to the pork and stir well. Roll into small balls and sprinkle a layer of cornstarch on the surface.

Take a little gelatin in your hand, move your thumb up and down to form a round ball, stuff the meatballs into the side, rub them twice, remove them with a spoon, and boil them in a pot of boiling water.

After cooking, put it in a bowl, add a little salt, and sprinkle with chopped green onions.

He continued to make meat swallows of Min Cai Zhong.

"Meat Bird's Nest" is a famous traditional food in Pucheng, fine but not greasy, soft and crispy, fresh and delicious, just like bird's nest, with meat and vegetarian flavor, it is an indispensable famous dish in the county's wedding and funeral celebrations. Legend has it that when the Southern Song Dynasty Zhendexiu imprisoned Pucheng and swept the base, the accompanying chef Lin Arong (from Fuzhou) instructed the temporary chef Xu Xiaochun (his cousin, a native of Fuling East Lake) to pound fish balls, which was misheard as pounding meatballs, removing the fine meat and pounding sauce and powder, and flattening, thin as dough, shredded and cooked, the color was crystal clear, and the food was like bird's nest. Since then, Pucheng and Fuzhou have been imitated from one place to another, called meat swallow and swallow skin. The bird's nest skin produced in Fuzhou and Minqing is listed as "Pucheng Shangbai Bird's Nest Skin" or "Qingshui Meat Bird's Nest Skin", and the bird's nest skin produced outside the province is called "Fujian Bird's Nest Skin".

Pucheng swallow leather is finely crafted, fresh and lean meat is removed, pounded into meat puree with a wooden hammer, sprinkled with potato flour to form a hard billet, repeatedly pressed and rolled into thin slices with a round wooden stick, which is as thin as paper, and then folded and cut to dry, cut into filaments called "swallow silk", cut into slices is called "swallow skin". The best quality swallow skin, about 120 ~ 130 pieces per catty, each piece such as the size of a tofu block, the color of white skin is thin, the complete yuan is broken, without powder, and the inferior about 100 pieces of swallow skin (or swallow silk) are wrapped with meat filling, the name is "swallow flat food", and the swallow silk is wrapped with the filling, then it is called "swallow pill".

He first put 50 grams of lean meat, 50 grams of starch, 4 kilograms of glutinous rice, and 0.5 kilograms of vegetable ash alkali. The selection of pork hind leg meat should be slaughtered and used to strive for freshness. The raw meat must be removed from fascia, broken bones, etc., and then the soft and hard pieces of fine meat are grouped (customarily called blanks), and each blank weighs 750~1000 grams.

Place the fine meat blank on the cutting board, beat it repeatedly with a wooden gas, and add an appropriate amount of glutinous rice paste and plant alkali to enhance the viscosity, and the force should be uniform and rhythmic when beating, and the meat blank should be repeatedly flipped, and the fine fascia should be removed while beating until the meat blank is beaten into a gelatinous meat puree.

The gelatinous meat puree is placed on a wooden board, evenly sprinkled with potato flour, and gently patted and pressed until it is formed, which is called fresh swallow.

Cut the fresh bird's nest into long strips with a width of 16 cm and fold them, hang them in a ventilated place to dry, and then make them into dried bird's nest skin. Product features: uniform thickness, less damage, no obvious wrinkles on the surface, rich in nutrition, each kilogram of dried meat bird's skin can be cut into about 600 pieces of eight centimeters square.

Meat swallow is to chop fresh fish and pork leg meat together into meat puree, dried shrimp and water chestnuts into minced shapes, add an appropriate amount of bone broth, egg liquid, monosodium glutamate, Shao wine, shrimp oil (or refined salt), and mix well with chopsticks for filling. Soak each dried meat bird's skin in water and place it in one filling. Then pinch the middle of the swallow skin, so that the edge is naturally bent into the shape of a spring flower, hence the name "Little Changchun" (this is a simplified wrapping method), the traditional meat swallow wrapping method is to put the stuffing on the corner of each dried meat swallow skin, roll it up to the nearly diagonal position with chopsticks, and then pinch the two corners on the diagonal, the wrapped meat swallow looks like a gold ingot; Bring the bone broth to a boil, add an appropriate amount of shrimp oil (or refined salt), stir well with Shao wine and monosodium glutamate, pour it on the "Little Changchun", and then sprinkle it with sesame oil.

The ingredients are similar to those used in meat bird's nests. Chop pork and fish into meat puree, add monosodium glutamate, Shao wine, bone broth, minced celery (or minced green onion), shrimp oil (or refined salt), starch, and mix well with chopsticks. In addition, cut the dried meat bird's skin into strips, knead the meat puree into a ball, roll it in the bird's nest silk, pinch it tightly with your hands, so that the bird's nest is evenly mixed into the meat mud ball, and then put it in the cage drawer, cook it with a strong fire, and it becomes a bird's nest ball. Put the bird's nest balls in a soup bowl, sprinkle with minced celery, etc., boil the bone broth in the pot, season and then rush into the bird's nest balls, sprinkle with sesame oil.

The meat swallow skin used to make meat swallow is a famous traditional food in Fuzhou and has a history of hundreds of years. Cut the dried meat bird's skin into shreds, put it in boiling water and cook, scoop it up and put it in a soup bowl, and sprinkle with chopped green onions. Bring the bone broth to a boil, add an appropriate amount of condiments such as monosodium glutamate and shrimp oil (or refined salt), then rush into the swallow silk and sprinkle with sesame oil.

Distinguish. The shape of the meat swallow and the wonton are similar, but the skin of the meat swallow is made of fresh meat through a wooden mallet.

Water chestnut moistens the throat and removes dryness, clears away heat and annoyance, smooths the qi and reduces adversity, widens the qi, and removes the distention. At first glance, the meat swallow is wrapped in skin, in fact, its skin is very particular, it is a selection of lean pork, with a wooden stick hammer "beat" into the meat after the hammer, put in the high-quality sweet potato flour stirred evenly and refined, the shape is paper-like, white, smooth and delicate, exudes the aroma of meat, there is quite a bird's nest flavor when eating, very refreshing, so it is known as the meat bird's nest skin.

Zhong Tianzheng continued to make Zhangzhou lo mein, Zhangzhou lo mein, which has been famous for a long time. Use shredded meat, shredded bamboo shoots, shredded eggs, shiitake mushrooms, duck eggs, squid, dried scallops, dried shrimp, daylily and other ingredients to fry in a hot pan, add pork bone broth to boil, and then put in an appropriate amount of monosodium glutamate, sugar, refined salt and sweet potato flour, etc., to make a marinade. When eating, put some leeks and bean sprouts on the noodles, pour marinade, and serve with pepper, fried garlic, fried shredded flat fish, coriander and other condiments. Its characteristics: bright color, tender and smooth, moist and mellow, luscious and delicious.

When making it, you should use alkaline noodles, which are coarse and coarse as if they were ramen noodles from the north, and after they are done, they should be fished out in boiling water, similar to "oil noodles". In the bone broth, boil the slices of pork with the thickener, the shelled shrimp, the dried squid, the daylily, the shredded shiitake mushrooms and the shredded bamboo shoots, pour in the prepared eggs and stir them, and then add soy sauce and mixed water starch to make the braised soup. Soda noodles, bean sprouts or other vegetables in a pot of boiling water, remove and pour the broth, add garlic vinegar, fried crispy garlic dices, and finally sprinkle with pepper noodles and coriander or chili oil...... A bowl of fragrant lo mein is ready. It is best to eat lo mein hot. Deep-fried crushed garlic has a special aroma, but it will become bitter after soaking for a long time, so the "eating speed" must be fast. The ingredients that are generally used to eat lo mein are: braised large intestine, braised lung slices, braised pork, fried meat, bamboo shoots, duck blood, fried dough sticks, five spices and so on.

Zhong Tianzheng wants to make Changting dried tofu, he first selects excellent soybeans and grinds them with a stone mill to remove the bean skin, and then through water immersion, grinding, boiling water to rinse, filter, boil, and marinade, and then put the tofu brain into a wooden square with a thin cloth pad, wrap it at all corners, press it until it is dry, and turn it into dried white tofu.

The dried white tofu is smeared with five-spice powder and refined salt, after pickling, washed with water, ground the bottom of it with a smooth tender stone until smooth, and after the scene is dried, it is smeared with gardenia water and dyed yellow, and the dried tofu is placed on a special baking basket and baked over low heat.

He continued to make snowcocks. He first put 500 grams of red adzuki beans, 200 grams of white sugar, 10 grams of rape leaves, 1 shiitake mushroom, 10 grams of cooking wine, 1.5 grams of refined salt, 1.5 grams of monosodium glutamate, 15 grams of fine dry starch, 10 grams of water starch, 25 grams of white sesame seeds (baked), and 15 grams of green onion and ginger water.

Remove the fascia of chicken breast and duck fat, wash it, put it on the clean Fengdun and cut it into fine mushrooms, scrape off the chicken and duck mushrooms layer by layer with a knife, do not rely on the tendons on the anvil pier surface, put it in a porcelain basin, add a little green onion and ginger water, stir well with bamboo chopsticks, and then, add 50 grams of egg white, 1 gram of refined salt, cooking wine and monosodium glutamate, use 3 bamboo chopsticks, stir in the same direction, if it feels too thick, you can still add a little green onion and ginger water, stir hard.

Cut the boiled egg yolk cake into 25 small plum petals, wash the shiitake mushrooms, remove the stems, remove the inner layer of meat with a blade, and cut the branches of the plum blossoms with scissors.

Then put 125 grams of egg whites into the soup basin, and beat them in one direction with 3 bamboo chopsticks until the bamboo chopsticks are inserted into the egg whites and do not fall. Then add a little fine dry starch and stir well.

Use a small soy sauce dish and 1 piece of 30 cm flat plate, smear 10 grams of white chicken fat on the flat plate and the dish respectively, and then, put the mixed chicken paste on the plate and dish of the chicken fat respectively, after flattening, sprinkle a little fine dry lake on it, and then smear the beaten egg white on the chicken powder in the plate and dish respectively, after smoothing and smoothing, then sprinkle the minced ham and rape leaves on the egg white in the 30 cm flat plate respectively, put it into the upper drawer of the steamer for about 5 minutes, open the lid, take it out of the jar, and continue to steam for 3 minutes in the 30 cm flat plate.

After removing, cut into shuttle pieces and serve on a plate. At the same time, use a dry cloth to absorb the water in the dish, sprinkle a little fine dry starch, put the cut mushrooms and egg yolks on the white snow chicken in the plate, put 5 plum blossoms, red ham powder to decorate the flower center, steamer on the steamer, take it out, and put it on the top of the white snow chicken in the middle of the night.

Heat the wok and add the chicken broth, 0.5 grams of refined salt, 0.5 grams of monosodium glutamate, bring to a boil to remove the foam, add the remaining white chicken fat and white sesame seeds, thicken with water starch, bring to a boil, remove from the pot, and pour on the white snow chicken.

Zhong Tianzheng continued to cook the dish of Wuliuju.

Slaughter the live grass carp to remove the scales and gills, take out the internal organs, wash them, put them in a pot of boiling water to cook, take them out and drain them, put them on a plate, sprinkle pepper on the fish surface, cut the garlic cloves into rice grains, cut the peppers into small cubes, cut the green onions, winter bamboo shoots, carrots (peeled), ginger and shiitake mushrooms into thin strips for "five willows", put them into a pot of boiling water in addition to the shredded green onions, blanch them thoroughly, and take them out;

Soy sauce, bone broth, sugar, vinegar, monosodium glutamate, starch are mixed into a marinade; the wok is placed on a strong fire, when the cooked lard is burned to ten percent hot, add garlic and chili pepper to fry slightly, quickly pour in the marinade, stir continuously with an iron spoon until the marinade is even, pour it on the fish, pour it on the fish, pour sesame oil, and then put the mushrooms and other "five willows" on the fish.

Taste: sweet and sour This dish is colorful, soft and tender, sweet and sour.

Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; grass carp is rich in selenium, regular consumption has the effect of anti-aging, beauty, and also has a certain prevention and treatment effect on tumors; and has the effect of warming the stomach and neutralizing and flattening the liver to dispel wind, cure paralysis, intercept malaria, benefit the intestines and eyes, and treat fatigue, wind deficiency headache, hyperactivity of liver yang, high blood pressure, headache, and long-term malaria.

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.

Carrots can provide rich vitamin A, which can promote the normal growth and reproduction of the body, maintain epithelial tissue, prevent respiratory tract infections and maintain normal vision, treat night blindness and dry eyes, etc. At the same time, it can also enhance human immunity and anti-cancer effects, and can reduce the chemotherapy response of cancer patients, and has a protective effect on a variety of organs.

Eating carrots in women can reduce the incidence of ovarian cancer. In addition, the potassium succinate contained in carrots helps to prevent arteriosclerosis, reduce cholesterol, and has a certain effect on the prevention and treatment of high blood pressure. Carotene can scavenge free radicals that cause aging, and the B vitamins and vitamin C contained in it also have moisturizing and anti-aging effects. In addition, its aromatic smell is caused by volatile oils, which can improve digestion and have a bactericidal effect.

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.

Wine and carrots should not be eaten together, which will cause a large amount of carotene and alcohol to enter the human body together, and produce toxins in the liver, resulting in liver disease;

In addition, radish and carrot are supplements, so it is best not to eat them together.

Winter bamboo shoots: Winter bamboo shoots

He's going to be the next red smash fish.

He first washed the grass carp, wiped the water, evenly smeared the red lees on both sides, sprinkled a little ginger, put it in the refrigerator to marinate for more than 12 hours, took out the marinated grass carp, scraped off the red lees on the surface, and left the red grains for later use

Cut the fish into pieces, the size is appropriate, then the pot can be placed on the fire, and the ginger is slightly smeared to prevent the fish skin from sticking to the pan. Pour in the oil and boil until it is 50% hot, put in the fish pieces and fry them slightly, then remove the spare pot and leave a little oil, and stir-fry the minced ginger, minced garlic and dried chili peppers

Pour in half a bowl of water and pour the red scum that has just been scraped off the fish into the water. After the water is boiled, pour in the fried fish pieces, and add cooking wine, soy sauce, and salt to taste

Cook until the soup is almost dry, remove from the pot and sprinkle in the green onions. Red dregs, also known as red yeast rice, is a unique seasoning in Fujian. 2. The fish marinated in red grains can also be eaten by steaming or boiling, and the meat of the marinated fish is red. 3. The red lees itself has a salty taste, and the amount of salt can be reduced accordingly when cooking.

You can put all the ingredients well, steam on the fire, do not fry, so that the body is healthier, and it is also very delicious, and the flavor is more white sugar, and the sugar and red grains taste perfectly. Eating more red grains can help lower cholesterol.

Then there are rice soup noodles, easy snacks and dishes from the daily life of the family, and snacks to entertain guests who come and go. In addition to the daily dim sum, fried rice noodles are also a famous local dish on the New Year's holidays and banquets, especially in the Mid-Autumn Festival "do autumn" (the married daughter has to go to her mother's house once a year in August of the lunar calendar to honor her parents), there is a plate of fried rice noodles, which is called "fried silver silk". The fried rice noodles in Putian Hanjiang have a unique flavor: the rice noodles are soft and tough, the meat and vegetables are good, and the vegetables are tender and fragrant. Putian Hanjiang fried rice noodles have won the title of "local flavor famous snacks" in Fujian Province.

Then make scallion rice noodles, which is a "three-way soup" in which rice noodles are added to fried shallots, ginger slices and tempeh in peanut oil, called "scallion rice noodles", which is a good family economic prescription for the treatment of colds.

Then there is the boiled rice noodles in soy milk, which is a mass breakfast or breakfast. You can go to the soy milk shop to eat, you can also buy soy milk and take it home to cook with rice noodles, or you can bring your own rice noodles to the soy milk shop to make soy milk to eat. If you eat soy milk and rice noodles for breakfast, you often use fried foods such as fried dough sticks and taro kueh as a condiment.

Fried rice noodles with soybean milk are made of soybean milk as soup, the rice noodles are blanched and soft, added to the seasoning, mixed well, steamed for a while, sprinkled with peanuts, and poured some toon oil. It has the flavor of rice noodles fluffy, mellow and strong, economical and delicious, it is a kind of supper or breakfast that urban residents love to eat, and the masses call it "soybean milk fried". However, there is a lot of research on the selection and production of "soybean milk fried", such as: rice noodles should be selected fine and white, and they can be loose and soft after frying; peanut kernels should be fried and crushed, green onions should be cut into "green onion beads", toon leaves should be washed, dried, and boiled into "toon oil" with peanut oil.

Then make the powder, is to mix the broken rice noodles (commonly known as "rice crushing") and broken noodles (commonly known as "noodles crushed") with pig blood, oysters, celery and other condiments into the pot and boil, and when boiling, mix with dissolved sweet potato powder and cook. Put some fried peanuts when eating, economical and delicious, with the flavor of local snacks, commonly known as "plugging powder", also called "moon bean soup".

When the people of Putian Hanjiang do family affairs, they have to eat "powder". For example, on the morning of the wedding feast, the whole family should eat "powder" after the "sweeping" of the New Year; and at noon on the 30th day of the Chinese New Year's Eve, they should also eat "powder". The "big powder" in Dongpo Village, Wutang Town, Hanjiang District, Putian is a unique delicacy of Lantern Festival folk customs. Its ingredients are fine and strict, each pot (deep pot with a diameter of 60 cm) is equipped with: noodles (or rice noodles), sweet potato powder, oysters, pig blood, large (small) pig intestines, tofu, broad beans, winter bamboo shoots, peas, kale, garlic green, "sugar withered" (brown sugar mixed pork) and other 12 kinds, each 3 pounds, commonly known as "12 three big powder". This kind of "big powder" during the folk Lantern Festival may be the crown of the province.

Next, make the shrimp rice noodles. He first beats the eggs, puts them in a hot oil pan and stir-fry them, blanchs the shrimp in hot water and changes color, and the shredded meat is salted. Marinate the cooking wine and cornstarch for a while, pour the boiling water directly into the rice noodles and blanch them for about 3-5 minutes, then pick them up and set aside; put oil into the pot and fry the shredded meat until it changes color; add all the accessories and stir-fry to taste, pour in the fish sauce, put some chicken essence; pour the rice noodles in, and use chopsticks to shake them evenly to serve them (this process should be fast, so that the fried rice noodles taste good, and the dance is because of the shooting while frying, so the time is delayed.

The key to stir-frying rice noodles is 2 points: 1. Don't blanch the rice noodles for too long, just a few minutes, otherwise they will be easy to paste when frying; 2. Try to stir-fry with chopsticks, otherwise it will be easy to absorb the flavor and not easy to stick together; 3. The stir-frying process must be fast. [4]

Prepare the ingredients, shred the mushrooms, carrots and black fungus, add a little salt and pepper to the eggs, beat well, heat the oil pan, and fry the eggs. Heat the oil in a pan and sauté the shredded carrots until soft. Stir-fry the mushrooms until fragrant, add the black fungus and stir-fry evenly. Add salt, pepper, a pinch of sugar and light soy sauce, add boiling water and bring to a boil, and a little chicken essence to taste. Add Xinghua rice noodles, stir-fry evenly, and dry the soup. Add the scrambled eggs and stir well

Serve it out and you can eat it

Xinghua rice noodles do not soak in water in advance, as long as the ingredients are fried and boiled with boiling water or chicken broth, seasoned and then added to the rice noodles and stir-fried, and the soup is dried The rice noodles are very flavorful.

Zhong Tianzheng went on to make fried rice noodles with oysters as a specialty of the coastal area of Putian, and used it to match with rice noodles to present a unique taste of the sea. The softness of the oysters and the texture of the rice noodles feel like a wonderful symphony at the moment you enter it. Here's how:

Oysters, rice noodles, leeks, onions, bean sprouts, sweet potato powder, chicken powder. First of all, wash and drain the oysters, add chicken powder after draining, mix sweet potato powder and set aside.

Put water in a pot, add sesame oil, salt, soy sauce, chicken powder, bring to a boil and add rice noodles to soak for about half a minute. Scoop it up and put it in a bowl for later use, remember to cover it, otherwise it will be easy to cool down, and the rice noodles will be hard when the wind blows.

Add oil to the pan, fry the floured oysters until golden brown and fragrant, and put them in a strainer for later use. There is oil at the bottom of the pot, stir-fry the onion to make it fragrant, add leeks and bean sprouts, fry the oysters when they are medium-cooked, and put the rice noodles in the pot to simmer, and finally add some garlic oil to get out of the pot.

Do not fish for hot water for oysters, as the umami of hot water oysters will be lost.

Then make Minnan salted rice, an appropriate amount of water, 100 grams of three-layer meat, a carrot, a salted bala fish, pearl mushrooms, dried oysters, small shrimps, peanuts, and a green onion.

Seasoning: a pinch of salt, soy sauce, and shallots. Prepare rice, three-layer meat, carrots, salted bala, green onions. Prepare peanuts, pearl shiitake mushrooms, dried dried shrimps, and dried oysters;

Wash the rice, add an appropriate amount of water, mix in soy sauce and salt, and soak for a while to make it color and flavor;

The peanuts are fried or fried, the mushrooms are shredded after soaking, the carrots are shredded, the salted bala fish is boneless and torn into small strips; the three-layer meat is cut into small strips and fried into the pot to extract the oil until golden brown, and then the shredded mushrooms, small shrimps, dried oysters, and bala fish are added and stir-fried evenly until fragrant;

After stir-frying until fragrant, add it to the soaked rice together with the shredded carrots, stir well, start to cook, pour in the shallots oil after cooking, and turn the rice evenly;

Then sprinkle with peanuts and minced chives, put it on a plate and eat, with sweet and spicy sauce to make it more delicious when cooking salty rice, add too much water, cooked rice should be distinct, and the taste is particularly good.

Before adding the ingredients, you should add water in the ratio you like when cooking rice, because after adding the ingredients, it looks like a large pot, and you will not be able to grasp the amount of water.

After cooking, simmer for a while to make the rice more transparent and fragrant. Be sure to add shallot oil, which will greatly improve the quality and taste of salty rice. The ingredients can be adjusted to your favorite taste.

Then make the noodle batter, which can generally add a variety of ingredients such as large intestine, small intestine, shrimp, pork liver, squid, duck heart, tofu, braised egg, fried egg (eggs are chopped and added), vinegared meat (fried meat), sausage, shiitake mushroom, and so on.

Refined noodle 75 grams. Excipients: 150 grams of shrimp bran, 1000 grams of pork bone broth, 200 grams of cooked fish, 15 grams of refined salt, 6 grams of monosodium glutamate, 50 grams of starch, pepper, coriander, shallots, and white wine (soaked in angelica).

This noodle batter is delicious, sweet and smooth, and has the local flavor of southern Fujian.

Wrap the shrimp bran in gauze and put it in a 1000g pot of clean water, cook it for half an hour over medium heat, remove the shrimp bran, filter the soup and set aside. Shred the cooked fish.

Place the pot on a hot fire, pour in the pork bone broth and the broth boiled with shrimp bran, and bring to a boil. Twist the refined noodles slightly and put them into a boiling soup pot, add refined salt and monosodium glutamate to adjust the taste. Slowly scoop the starch into the pot with water, and keep pushing the spoon until the noodle line floats, and the soup in the pot becomes a paste.

Before eating, you can add braised large intestines, small intestines, various cooked foods and fritters according to your taste, and sprinkle pepper, minced celery, shallots, white wine and marinade when eating the noodle batter, which makes it taste even more beautiful.

Then make Xiamen sand tea noodles.

300 grams of Quanzhou oil noodles (mixed into a dough with flour, alkali and water, the taste is smooth and tough), 1 fried tofu slice (weighing about 50 grams), 50 grams of pig large intestine, 30 grams of shrimp (shrimp should be left behind), 20 grams of mung bean sprouts and leeks

Ingredients: peanut oil, peanut butter, garlic, shallots, red pepper, sand tea powder, sugar, etc.

Put the alkaline water oil noodles into boiling water and simmer over high heat for 5 minutes, take out the water and put it in a large bowl for later use; mung bean sprouts are removed from the head and tail; Wash the leeks and cut them into 3 cm long pieces; Put boiling water in the pot, put the mung bean sprouts on high heat after the tea noodles are boiled for 1 minute, remove and cool; Put the leek segments in boiling water and simmer over high heat for 0.5 minutes, remove and cool.

Wash the large intestine of the pig, put it in a pot, add 5 grams of salt, cook wine and cook for 30 minutes, remove and cut into 2 cm long segments.

Put sand tea sauce and broth in the pot and bring to a boil over high heat, add 2 grams of salt, chicken powder to taste, then fry tofu slices, pig intestines, shrimp, mung bean sprouts, and leeks over high heat, and pour them on the alkaline water oil noodles.

Noodles for 2 people, 5 prawns, 2 shiitake mushrooms, 5 chicken gizzards, 2 green garlic, 1 handful of andrographis, 1 handful of bean sprouts,

3 tbsp sand tea sauce, 2 tbsp peanut butter, salt to taste, sugar to taste, ginger 3 slices, ready ingredients. Prepare the spices. Sand tea sauce and peanut butter. Stir-fry the fragrant tea sauce. Put the green garlic and ginger and stir-fry. Add the chicken gizzard and shiitake mushrooms and stir-fry together.

Heat the water and boil (isn't it better to add the stock here?) and mix with the peanut butter. Wait for the soup to cook the noodles in the process. (Don't overcook the noodles because they need to be put in the soup)

Put the shrimp, bean sprouts, and andrographis into the soup in turn, then add the noodles and cook for a while. Pose pretty~ Done!

Then make Shaxian mixed noodles, the noodles used are the most exquisite raw materials, be sure to choose high-gluten flour or high-quality all-purpose flour, add an appropriate amount of water and a small amount of alkali and salt to ferment.

The peanut butter of Shaxian snacks is a secret home remedy for Shaxian snacks, first of all, heat the pan over medium heat, then add an appropriate amount of oil and peanut kernels, stir-fry until most of the peanut kernels become golden brown, spread the peanut kernels, put the peanut kernels and sugar, sesame seeds into a blender and crush until it is smooth and paste-like. With noodles and peanut butter, the rest of the ingredients are available in the kitchen, and the handmade noodles are ready-to-go. Simply bring the water to a boil, add the noodles and let them float and cook. Mix with brewed soy sauce, peanut butter, balsamic vinegar, monosodium glutamate, cooking wine, and chives to create a delicious bowl of fragrant noodles.

The taste is salty and sweet, oily but not greasy. About 500 grams of noodles

50 grams of peanut butter, a number of fresh greens, sauerkraut, salt, monosodium glutamate (chicken essence), sesame oil, vinegar, and garlic paste. Put the noodles in a pot of boiling water, cook, let the cold boiled water cool, and remove into a bowl. Place the greens on top of the noodles. Add refined salt, monosodium glutamate, sesame oil, and garlic to the prepared peanut butter, stir it in the noodles, and serve it with a bowl of clear soup.

In the snack bar in Shaxian County, you can often hear the voice: "Master, mix noodles and flat meat!". The low price of flat meat and mixed noodles, the fragrance is not greasy, cool and delicious, and the cooking is simple, especially welcomed by the masses. Cook noodles in ready-made chicken broth. In another oil pot, fry the green onions, add an appropriate amount of soy sauce and heat and turn off the heat.

After the noodles are cooked, take them out and put them in a bowl, pour in the green onion segments and oil, add a little salt, chicken essence, sprinkle with chopped green onions and mix the noodles well.

Zhong Tian is about to fry oysters, and Fujian cuisine is the most quintessential dish.

200g fresh oysters, 4 eggs, 2 coriander, 50g sweet potato starch, 1/2 carrot, 1 chives. 1 tablespoon garlic chili sauce, 1 tablespoon oyster sauce, 1 teaspoon salt, 30g sugar,

Beat the eggs, chop the chives, peel and shred the carrots, wash the fresh oysters, add the oyster sauce, grasp well and marinate for 15 minutes, add an appropriate amount of water to the sweet potato starch, stir into a uniform batter, put an appropriate amount of oil in the pan, put the marinated oysters into the pan and fry them until medium-rare, pour in the batter in step 4 and spread them into round cakes;

When the batter begins to set, add shredded carrots, when the sweet potato starch is completely transparent, pour in the beaten egg mixture along the edges, when the egg mixture is about to set completely, sprinkle in chopped green onion and coriander, and fry until completely set;

Pour the garlic chili sauce into a bowl and dip to serve.

4 taels of oysters, 2 green onions, 2 eggs, 2 tablespoons of sweet potato powder, 1 cup of water, a pinch of salt, Ingredients 2: a pinch of cologne, 1/2 tbsp miso, 4 tbsp tomato paste, 1 tbsp sugar, 1/4 tsp salt, 1 tbsp rice noodles, 1/2 cup water

Wash the oysters, wash the bok choy and cut into small pieces. Put a little oysters in a frying pan, fry them slightly with a small amount of oil, mix the ingredients 1 into a slurry, pour a little in the pot, beat an egg when it is solidified and fry it half-cooked. Then add a little bok choy to the noodles, then turn over and fry until the bok choy is cooked and put on a plate. Finally, fry ingredient 2 with 1 tablespoon of oil, drizzle a little over the oysters and fry them.

200g fresh oysters, 4 eggs. 2 sprigs of coriander, 50g of sweet potato starch, and a handful of tapioca flour. 1/2 carrot, 1 chivesSeasoning: 1 tablespoon oyster sauce, 1 tablespoon garlic chili sauce, 1 teaspoon salt, 30g sugar, beaten eggs, chopped chives, peeled and shredded carrots;

Wash the fresh oysters, add the oyster sauce, grasp well and marinate for 15 minutes, add an appropriate amount of water to the sweet potato starch, stir into a uniform batter, add an appropriate amount of oil to the pan, put the marinated oysters into the pan and fry them until medium-rare, pour in the batter in step 4 and spread them into round cakes, put in shredded carrots when the batter begins to solidify, pour in the beaten egg mixture along the edge when the sweet potato starch is completely transparent, when the egg liquid is about to be completely solidified, sprinkle in chopped green onion and coriander, and fry until completely solidified;

Pour the garlic chili sauce into a bowl, sprinkle with some coriander, and dip in the fried oysters.

Then make the dish of Hokkien oysters.

500g fresh oysters (without shell), 2 eggs, a pinch of chives.

2 shallots, appropriate amount of refined salt, a little sesame oil, 50 grams of dry starch (sweet potato powder), 200 grams of peanut oil, condiments: sweet and spicy sauce.

method

He washes the fresh oysters, removes the crushed shells, and drains the water. Pour in a little peanut oil, slices of green onions, oysters, dry starch, refined salt, soy sauce and mix well to form a pulp. Put the pan on low heat, boil the peanut oil when it is hot, put the oyster pulp in the pot, flatten, fry for a while, put in the green onion, turn the pan and fry one side after flattening, knock two eggs on the top and then flatten and fry the other side. After frying, drizzle with sesame oil and serve.

Small and tender, original, delicious and inexpensive.

Then make Taiwanese oysters. 150 grams of fresh oysters (washed with salt beforehand), 70 grams of chrysanthemum vegetables (cut off after washing), 2 eggs.

2.5 taels of pure sweet potato flour, 4 tbsp water, appropriate amount of green onion. 3 tbsp sweet and chili sauce, 3 tbsp tomato paste, 2 tbsp soy sauce paste, 2 tbsp miso, 4 tbsp sugar, 1/2 bowl of water, 1 tbsp too**.

Method: Mix the sweet potato flour, water, and leeks in advance, and mix Ingredient 3 into a sauce for later use.

Put an appropriate amount of oil in a frying pan, add fresh oysters, and fry them until medium-rare. Add half a bowl of ingredients and fry together until solidified and transparent. Finally, turn a good "crepe" over and put eggs and vegetables on it, fry the front and back sides, and pour the sauce made from ingredient 3 when eating.

Then make the dish of Chaoshan oysters.

Oyster pan-fried in the Chaoshan area, also known as oyster branding, after a long period of evolution, formed a snack with local characteristics.

The so-called "Dading fierce fire" means that the pot for frying oysters should be large and thick, plus a fierce fire, so as to ensure a high enough temperature. "Thick oil" is to fry oysters in lard, which is the most traditional method (the Chaoshan region calls lard "朥").

The reasons for the use of lard are: 1. The use of lard to fry food, compared with the use of general vegetable oil, has an irreplaceable special fragrance, can enhance people's appetite; 2. Because the boiling point of lard is higher than that of vegetable oil, it can ensure high temperature, the higher the frying temperature, the more crispy the fried oysters are, and truly achieve the taste of crispy outside and tender inside; 3. Starches such as potato flour used to mix oysters are easy to burn in the case of insufficient fat, and Chaoshan people call it "big food oil" , that is, the absorption rate of oil is very high, and the amount of animal fat used is actually more economical than that of vegetable oil.

Another characteristic of Chaoshan oyster roasting is the condiments, the main ingredients of oyster roasting in various regions are oysters, potato flour, eggs, which are similar, and the seasonings used for seasoning are related to the eating habits of the region. In the Chaoshan area, mix well with sand tea sauce and fish sauce, pour it on the fried oysters, and serve with coriander (coriander), the spicy spicy sand tea sauce, the freshness of the fish sauce, and the special fragrance of coriander form an indescribable delicacy, plus the crispy, crisp and tender oysters, and the fragrance of eggs. It deserves to be the representative of Chaoshan cuisine.

Peel the fresh oysters and rinse them with clean water. Finely chop the green onions, remove the shells and beat the eggs and set aside. Stir well with sand tea sauce and fish sauce and set aside.

Heat a frying pan over a strong fire, add a little lard, after it is hot enough, mix the oysters, potato flour and chopped green onion into a slurry, mix it with a spoon and then put it in the pot, and then add lard to fry until the batter solidifies and shapes.

Use an iron spoon to cut the oysters into pieces, flip them over, add lard around them, and continue frying.

Drizzle the beaten eggs on top, fry them until crispy on the top and bottom sides, and golden brown, serve on a plate, sprinkle with coriander leaves, and drizzle with fish sauce and tea sauce according to personal taste.

Note: There is no fixed amount of ingredients, it can be increased or decreased according to personal preference. In addition, although this traditional method is delicious, it has a lot of calories, so it should be eaten less, and you can drink tea to relieve greasy after eating.

Features: Delicious and crispy, crispy but not hard, crisp but not soft. Prepare the main ingredients: 300g of shelled oysters, 2 eggs. Prepare seasonings: cooking wine, soy sauce, pepper, salt, sweet potato starch, shredded ginger, candied orange peel. Prepare garnishes: coriander leaves, tomatoes. Prepare the dipping sauce: tomato sauce, rose vinegar, sugar.

Put the shredded ginger and candied orange peel into hot water, let it cool, add cooking wine and vinegar to make a bubble juice. Soak the oysters in the sauce for 30 minutes. Garnish with tomatoes and coriander and set aside. Mix tomato sauce, rose vinegar and sugar into a dipping sauce and set aside. Add a few drops of white vinegar to the egg mixture, beat well and set aside. Put the sweet potato starch, pepper, salt, and soy sauce into a bowl, add an appropriate amount of water to make a slurry.

Boil water in a pot until the fish eye bubble comes out, put in the oysters and blanch them for 5 seconds, and then remove them by shrinking them slightly. After removing it, put it on absorbent kitchen paper to quickly absorb the water, and then put it into the slurry, and gently grasp it to make it starched. Heat the oil in a pan, add the oysters, and fry over low heat. Pour in some of the egg mixture first. Allow for it to solidify, then pour in the egg mixture. Turn over and fry until golden brown on both sides. Remove from the pan and cut into cubes with a knife. Serve and enjoy.

It is also found in other cuisines, especially Cantonese cuisine, but most of them are called oyster fried, and the method is much the same, some use egg wash, and some use flour batter. There are basically two types of dipping sauces, one is the salty and fresh flavor made with fish sauce, and the other is the sweet and sour flavor made with tomato sauce.