How to write Taiwan Province cuisine?

Mr. Shi, a famous catering entrepreneur in Taiwan Province Province, boldly pointed out that Taiwanese cuisine is the ninth largest cuisine in China. This idea is by no means accidental; it has its own reasons. First, let's take a look at the characteristics of Taiwan Province cuisine:

Taiwanese cuisine is the general name of Taiwan Province cuisine, and its theme is Fujian cuisine, also known as Minnan cuisine. Taiwanese cuisine, which originated from Minnan cuisine, has a light taste and exquisite dishes. The main ingredient is seafood, which combines the cooking techniques of Fujian cuisine, Cantonese cuisine and Hakka cuisine. It was developed under the influence of Dutch and Japanese culture, combined with the products of Taiwan Province Province and local food customs. The cooking method of this dish emphasizes freshness, alcohol, clarity and lightness. In order to understand its specific characteristics, reporter Li Bai interviewed Chen Weinan, a famous chef in Taiwan Province.

What's the difference in taste between Li Bai's Taiwanese cuisine and other cuisines?

Chen Weinan's Taiwanese cuisine strives to be clear, light, fresh and mellow.

Due to different regions, the cuisines of different regions have their own characteristics, while the Taiwan Province cuisines from Fujian cuisines have formed their own system after half a century of Japanese rule and the influence of local cuisines after the government came to Taiwan. No matter how they evolve, people like the taste of nature because the climate is hot. In seasoning, we don't need to be complicated. We pay attention to cooking with clear, light, fresh and alcohol. In particular, folk foods, whether stewed, fried, steamed or boiled, tend to be light, and most of them are only seasoned with dipping materials, such as soy sauce and five-willow flavor. Among other local dishes that win by emphasizing color and strong taste, Taiwanese cuisine is unique.

Is seafood often used in Li Bai's Taiwan Province dishes? What kind of cooking method is used?

Chen Weinan is rich in seafood, which is delicious when eaten raw or cold.

Taiwan Province Province is surrounded by the sea and is rich in marine resources. The taste is delicious in the sea, and it is delicious without too many complicated seasonings and cooking methods. Because it is the easiest for local people to cook seafood, and influenced by Japanese cuisine, Taiwanese cuisine has developed seafood that can be eaten cold or raw, which is very popular among local people. Therefore, shrimp, crab and fish almost occupy the seats of Taiwan Province cuisine, making Taiwanese cuisine different from other cuisines.

Li Bai Many people say that Taiwan Province's soup dishes are very particular, and many dishes are mainly sour and sweet. Is that so?

Chen Weinan is a master of making soup, which is sweet and sour.

Taiwan Province cuisine is known as "soup and water", and there are many soup dishes that can be used in table delicacies, such as stewed cabbage and fried cuttlefish. Soup was developed in the Qing Dynasty, and then immigrated to Taiwan Province Province, which was only for men. For those who are busy with land reclamation and unfamiliar with housework, it is most convenient to cook a pot of soup. After that, the farming life was very hard and the material was not as rich as it is now. As long as a pot of soup is enough, the whole family can eat three meals. Desktop soup has gradually penetrated into the people and developed into a more delicious and detailed flavor. In addition to soup dishes, there are many sour and sweet foods in Taiwan Province. The appearance of this blindness is closely related to the hot climate. In hot summer, sour and sweet dishes are both appetizing and edible.

Is bailitai cuisine used to cooking with pickles?

In Chen Weinan, pickles and pickles are pickled into dishes to enhance the flavor and serve as supplementary medicinal materials for seasonal food.

Another feature of Taiwanese cuisine is to make delicious dishes with pickles. Pickled vegetables and pickles are also related to the hot climate. In the past, local people worked and sweated a lot, and they liked salty food. In addition, in order to preserve food for a longer time, they made various kinds of pickled vegetables, such as pickles and pickles made by Hakkas in soy sauce, especially in Taiwan Province province. These pickled or sauced foods are also added with other ingredients, and their taste is very special, and they are still widely used today. Stew all kinds of ingredients with Chinese herbal medicine immediately in each solar term, which is another major feature of Taiwan Province cuisine. Although Chinese herbal medicine can also be found in local cuisines, it is not as important as Taiwanese cuisine.

Chickens, piglets and turtles (8 persons)

This is a famous dish in Taiwan Province Province. There is an anecdote that there is an Asher (Taiwan Province: Big Boss) in Changhua. He is a rich businessman and often stays in the hymn hotel. He likes to eat chickens, pigs and turtles. After losing all his property because of profligacy, in order to make a living, he had to set up a stall in the street and sell his favorite chickens, pigs and turtles. Unexpectedly, his business is booming day by day, and he made a comeback with this dish, which gave him the name of this dish.

The highlight of marketing is that soft-shelled turtle and chicken have nourishing effects. For example, the combination of raw materials of the famous dish Farewell My Concubine, coupled with mild pork belly, is a medicated diet suitable for winter tonic. Taking this highlight as a signboard and promoting it in hotels in the form of Yi Labao will definitely attract the attention of guests.

The raw materials are 600 grams of turtle chicken, 225 grams of pork belly and 56.25 grams of jujube.

Seasoning medlar 18.75g, angelica sinensis 12.5g, salt 6g, monosodium glutamate 10g, rice wine 18g and water 1500mg.

Make 1. Cut the turtle into pieces, gut it, remove the tip of the mouth, wash it, cut it into pieces, and soak it in water for later use. Cut the chicken into pieces and blanch it to remove blood stains. Cut off the excess fat in the pork belly, turn it over, rinse it with clear water, take it out, cook it, and cut it into pieces for later use. 2. Arrange the processed chicken and pork tripe on both sides of the casserole, evenly spread jujube, angelica and medlar on the edge of the casserole, add the soft-shelled turtle, finally add all the remaining seasonings and water, and cook for 30-40 minutes with low fire.

The chef suggested that soft-shelled turtle be commonly known as soft-shelled turtle. Usually, the live turtle should be bled first and then boiled, that is, put the turtle into the water pot, cover the pot, boil it with strong fire, remove it and wash it with cold water, and then remove the skin and internal organs.

Liu Chunfu commented that the shadow of Farewell My Concubine can really be seen in this dish, but the difference is that this dish is made of chicken, which is more convenient than the whole chicken. At the same time, the addition of red dates and rice wine gives this dish a southern flavor. In addition, this dish is exquisite in workmanship and beautifully cooked, which is very easy to be loved by petty bourgeoisie.

Taiwan squid soup (6 people)

Squid soup can be said to be a favorite snack of Taiwan Province people. In Taiwan Province Province, an island country rich in seafood, you can see soup snacks changed from fresh materials everywhere when you walk from south to north. Squid soup has been sold for at least three generations, and there are many families in Taiwan Province. Xinye also has a unique squid soup. Although it is called squid soup, it is made of fresh and elastic squid pulp mixed with fresh squid strips. It's made by guests, paying attention to flavor and no time difference. In fact, this bowl of squid soup with heart leaves is not unusual in appearance, but it is full of flavor and won the support of old customers.

Ingredients: 75g squid, 200g cuttlefish, 30g mushrooms, 3 carrots, 56.25g shredded bamboo shoots, 8 peas and 5g celery.

Seasoning A (5 grams of red onion crisp and sweet potato powder respectively), 3 grams of salt, 750 grams of bone soup, 2 grams of firewood fish meal, white pepper powder 1 gram, and 5 grams of white sugar, black vinegar, sesame oil and white vinegar respectively.

Make 1. Cut the developed squid into strips, shallow cut the surface into diamonds with a vertical and horizontal knife, and then cut into strips about 6 cm long and about 1.5 cm wide (each piece weighs about 5 g). Soak the mushrooms until soft, then remove the pedicle and shred them for later use. 2. Mix the squid strips with the material A, add the squid pulp, and beat for about 1.5 minutes by hand. Let the squid and cuttlefish pulp mix thoroughly, and then put the squid soup (each weighing about 20 grams) which is about 5.5 cm long by hand into hot water to boil. 3. Put the broth into the pot and cook it over low heat. When the soup is boiled, turn to medium heat, add mushrooms, carrots and shredded bamboo shoots, add the remaining seasonings, mix well, and sprinkle with celery.

Chef's suggestion 1 Squid can be divided into fresh squid and dried squid. Generally, dry products are soaked in alkali blocks or powder, melted in warm water, and then soaked in clear water for a period of time to remove the alkali smell. 2. The method of homemade cuttlefish pulp is: mince fresh cuttlefish in a meat grinder, add a proper amount of fat pork and stir well, then add seasonings such as protein, salt, flour and pepper, and beat and knead repeatedly until it is elastic, which is cuttlefish pulp (which can be made in restaurants).

Marketing highlights 1. Squid soup can be seasoned with black vinegar, and the taste is very suitable. 2. You can also buy ready-made squid soup instead, but try to buy squid soup made on the same day, and the quality will be guaranteed.

Guan commented that at first glance, the name of this dish was thought to be soup, but it was actually the practice of fish sauce. The uniqueness of this dish lies in its seasoning. First, seasoning with six ingredients such as mushrooms, carrots and shredded bamboo shoots. Its compound fragrance is no less than the flavor given by seasoning. In addition, the way of seasoning is also very unique. Black vinegar and white vinegar are used together, and the amount of salt is not as much as sugar and vinegar. The taste of food may not conform to the eating habits of northerners, but the unique taste can bring freshness to people.

Fried rice noodles with braised pork ◎

There is a saying in the food stall: "Where there is no wind, it is sunny, and rice noodles will not dry for two days." This shows that the most famous rice noodle producing area in Taiwan Province Province is the windy Hsinchu. Hsinchu used to divide rice flour into gouache and boiled noodles. People used to say that rice flour means coarse gouache, so gouache is also called coarse rice flour, while cooked noodles are called refined rice flour or young rice flour.

Fried rice noodles with braised pork is one of the favorite dishes of Japanese guests in Taiwan Province. The sweet braised pork and the mellow rice noodles, with rich side dishes, are very simple, convenient and rich staple food choices.

The highlight of marketing is the signature braised pork, fresh and beautiful three-layer braised pork. The entrance is soft and tender, and it is eaten with fine rice flour, which makes people more appetizing.

Ingredients: polished rice flour 100g, braised pork 120g, egg 1 piece, onion 8g, Chinese cabbage strips 70g, carrots 8g, peas 10g.

20g of seasoning salad oil, 70g of bone soup/kloc-0, 2g of white pepper 1g, 2g of crisp red onion and 7g of soy sauce.

Make 1. Cut the braised pork into strips, about 30g each. Wash the shallots and cut into sections. Chinese cabbage is cut into strips of about 6× 1 cm. Carrots are cut into 5×0.2 cm shreds. Beat the eggs into egg juice for use. 2. Clean the pot with fire, add salad oil, pour in the broken egg liquid, stir-fry over medium heat until golden brown, add white pepper and soy sauce, then add sliced braised pork and rice noodles, add bone soup and stir-fry. When the rice noodles are uniform, turn to low heat and cover the pot, and stew for about 1 minute. 3. Open the pot cover, add the remaining original seasoning, stir fry over low heat until the soup is dry.

Chef's suggestion 1 Steamed fine rice flour can be bought in traditional markets; If dry rice noodles are used, they can be boiled in boiling water for about 1 minute before being picked up. 2. Add a little water when stewing and cover the pot, so that the taste of rice noodles will not be dry and hard.

Liu Chunfu commented that this is a dessert and can be used as a staple food in the future. The eating method of fried dough sticks soybean milk is suitable for both north and south, but the eating method of fried dough sticks dipped in almond juice (called almond tea in Taiwan Province Province) is very novel. The crisp fragrance of fried dough sticks and the sweetness and bitterness of almond tea complement each other, and the cost is extremely low, so it will be very popular in hotels of various grades in various regions.

Oil almond tea (12 people) ◎

There is a lively and interesting Taiwanese chant in the food stall: "Almond tea, I saw the police climb, and four or five bowls were broken. The police arrested the police, my Lord!" I'm afraid to sell it after it's finished. "It reflects the sadness of the vendors selling almond tea in Taiwan Province Province in the early days, and also reflects the simplicity and cuteness of the early little people. Hand-made almond tea is the desktop breakfast of the older generation, and it is President Li Xinye's favorite breakfast choice when he was a child, with deep-fried fried fritters. So he improved it and used it in hotel management. Therefore, it has become an essential dessert for every table.

Marketing highlights When eating, you can dip the fried dough sticks in almond tea, or soak them in almond tea until they become soft, and enjoy the wonderful taste of the fried dough sticks.

Ingredients: 4 fried dough sticks, 300 grams of almond slices (apricots) and 300 grams of raw peanuts.

300 grams of flavored sugar.

Make 1. Cut each fritter into 3 sections for later use. 2. Put almond slices and peanuts into a blender, and add 1800g water to make peanut almond paste. Filter to remove residue, add 750 grams of water and sugar, and boil.

Chef's suggestion 1 Peanut almond paste is easy to paste when cooked, so be sure to keep stirring. 2. When you keep warm, you can heat it with a small fire.

Xinye Braised Pork (4 persons) ◎

Xinye braised pork is also one of the top ten popular dishes in Xinye. To preserve braised pork well, we must use pork belly, commonly known as "three-layer meat", that is, the muscles of pig abdomen, which are fat and thin and well distributed. This part of the meat is particularly delicious. Pork belly is suitable for all kinds of cooking, frying, boiling, frying and frying, especially after cooking.

Ingredients: 600g pork belly, 50g chives and 5g garlic.

2g of salt and pepper, 7g of soy sauce, 5g of rice wine 1 5g, 5g of crystal sugar, 50g of clear soup1500g, and 50g of salad oil1kg.

Make 1. Cut the pork belly into 6×2×3.5 cm pieces, which can be cut into about 4-5 pieces. Cut the onion into sections for later use. 2. Clean the pot with fire, add salad oil, heat it to 180℃, add pork belly pieces, fry until golden brown, take it out, let it cool, put it in the freezer and freeze it for about one night. 3. Fry the shallots and garlic in the oil pan until they are ripe, and pick them up when they are golden. 4. Clean the pot to leave residual oil, put the pork belly into the pot, then add all seasonings, boil over high fire (without cover), and turn the heat down to about 1 hour.

Chef's suggestion 1 The size of pigs will also affect the meat quality of braised pork, so we should choose 90- 120 kg pigs and the pork belly, because the fat and thin distribution in this part is relatively uniform, and braised pork can be refreshing and not greasy. 2. Remove the pig hair from the pork belly pigskin. In addition to slowly pulling it with tweezers, you can also dry bake it in a pan, press the pigskin to the bottom of the pot several times, then scrape off the burnt hair with a kitchen knife and wash it. 3. To make braised pork, the meat pieces are fried first and then frozen, which can lock the delicious gravy, stimulate the aroma of pork, seal the gravy and slowly increase the fragrance, and make the taste more refreshing but not greasy.

Marketing highlights Xinye braised pork has always been the favorite of taxi drivers. Often a bowl of rice can satisfy a tired stomach. Later, it gradually evolved into a dish for civilian consumption, which was delicious and full. Pork belly is cooked with pigskin. The longer it is cooked, the easier the glue of pigskin will penetrate, and the oily skin will melt in the mouth after being marinated.

With the opening of direct flights between the two sides of the Taiwan Strait, the exchanges between the people of the two places are getting closer and closer. Taiwan Province Province is an inseparable part of the country, and the food culture in Taiwan Province Province also has its own unique characteristics. The statement that Taiwanese cuisine will become the ninth largest cuisine in China has won the support of many people in the industry. But at the same time, some people think that the choice of cuisine is an important matter and should be cautious. Can Taiwanese cuisine be regarded as the ninth largest cuisine in China? As a professional chef, you can express your thoughts. Whether you are a master cook who has been in the business for many years, or a younger cook who is inexperienced, we all hope to hear your views on this issue. You are welcome to vote for or against Taiwan Province cuisine. Hotline: QQ:

Kidney flower with sesame oil (2 persons)

"Soft pork liver and hard pork loin" is the key for Xinya to buy these two ingredients. The "hard" here means that the waist flower should be elastic to be a healthy pig waist. Successful kidney with sesame oil can't float black oil on the finished dish, that is, it is qualified to fry black sesame oil into the ingredients. For this sesame oil kidney flower, the master chooses the kidney of the first mate to be thick enough, so that it can be crispy when sliced, and rice wine can be added when cooked, which can lead to fragrance and sweetness.

Marketing highlights sesame oil is fragrant and can regulate qi and blood; Pork tenderloin is tender and can help the kidneys to replenish qi. Sesame oil waist flower is soft and crisp, which is helpful to keep fit, especially suitable for the elderly and hard-working white-collar workers.

Raw materials: 280 grams of pig kidney, ginger 1 tablet.

Seasoning 75g of black sesame oil, 3g of salt, 5g of soy sauce and sugar, and 250g of rice wine (about 20%).

Make 1. Wash the kidney, cut it in half, cut it into large pieces, each piece is about 20g, remove the fascia in the kidney, carve a flower knife on the front, and brew it with running water for 50 minutes to eliminate urine smell and increase brittleness; Slice ginger for later use. 2. Boil the pork tenderloin with boiling water for about 30 seconds, and pick it up for later use. 3. Put the black sesame oil in the pot, put the kidney flower when the old ginger slices are golden yellow, stir-fry with a fire of about 160℃, add the remaining seasoning, and take out the pot after the bouquet is distributed.

Chef's suggestion 1 The waist should be white, bloodless and elastic; Waist tendons and bladder must be removed to avoid urine odor. 2. The kidney should be fried quickly to keep the meat fresh and tender.

Guan commented that the cooking method of this dish is not complicated, and the special feature is that it boldly fried the raw pork tenderloin with sesame oil. Instead of highlighting the oily texture of pork tenderloin, it is filled with the fragrance of sesame oil. After heating, the original fishy smell of pork loin is completely gone.