Xinghua House's Xinghua Famous Cuisine

Xinghua famous dishes and snacks are of high quality, with excellent color, fragrance, taste, shape and utensils, especially "taste". In Xinghua recipes, it is characterized by strong flavor, wide, thick and thick, and is also famous for its freshness, elegance and sweetness. Historically, Xinghua has a long-standing reputation for fried Xinghua rice noodles, litchi meat, braised tofu, tofu fish, braised mutton jerky, protein flat food and other foods. In recent years, Wang Wenji, a well-known cooking technician in Putian, has created twelve "Mazu banquet dishes" by using the rich local raw materials: neck-tied, gathering immortals, cake basket, Mazu Shoumian, Feng Dan Chaoyang, Zhang Heng squid, Shuanglong Yueyou, new wave of duck play, vegetable oil, longan Shoutao, dragon king's point soldier and family photo. 1987, "Mazu ascended to heaven" was officially named during the commemoration of1000th anniversary, which was highly praised by domestic and foreign tourists.

famous dish

Juxian Ji is set in the famous scenery of Meizhou Island. Eight pigeon eggs were carved into Eight Immortals, and a "beach" was paved with shredded Flammulina velutipes, shredded pork, shredded bamboo shoots, shredded winter mushrooms and shredded ginger, and a famous dish "Juxianhui" with mythical artistic conception was made by stir-frying cooking method. First, pigeon eggs is cooked and shelled into the shape of "Eight Immortals", then fried with peanuts and cut into fine materials, such as Flammulina velutipes and shredded pork, to make the beach. Then invite the Eight Immortals to gather around the beach, with vivid shapes, bright colors and delicious taste.

Cake flower basket Mazu believers from all over the world came to Meizhou ancestral temple from thousands of miles away, and presented flower baskets to Mazu during worship to show their hearts. The three-color egg cake basket made of Putian specialty fruit is beautiful in shape, fresh, fragrant and smooth, and very refreshing. Raw eggs, preserved eggs and salted eggs are used as main materials, monosodium glutamate and refined salt are steamed into cakes, sliced and stacked in flower baskets, and longan, olives, oranges, plums and candied dates are used as auxiliary materials to design various patterns. This dish contains the commemorative significance of going to Meizhou ancestral temple to visit the goddess of the Straits.

Longan Shoutao is a delicious food made according to Xinghua custom, which has a special local flavor and symbolizes health and longevity. Take the first-class glutinous rice flour, knead it into "peach skin" and wrap it in a stuffing made of longan, lotus seeds, almonds, red dates, wax gourd sugar and white sugar. , and made into a peach shape, coated with peanut oil and cooked. Its shape is like a peach, its skin is soft and waxy, its stuffing is oily and delicious, and its sweetness highlights the flavor of longan. As a birthday present, it is far better than a birthday cake.

Local snack

1.

Jumping fish with thick meat and small fishy smell is selected as the main material. Stir-fry onion, garlic and ginger until fragrant, and add clear soup, small pieces of tofu and fresh jumping fish. First, gradually turn the fire to high heat with slow fire. After the tofu is burnt into a honeycomb by jumping fish, add seasoning such as refined salt and monosodium glutamate. Tofu is emerald-colored, jumping fish like Wolong, rich in nutrition, clear and delicious in soup, simple and elegant.

2. Chicken rolls

Chop the chicken lean meat first, and add the seasonings such as mushrooms, shrimps, tail pears, wax gourd strips, spiced spices and pepper. Then wrap it in pig's net oil, cut it into round grains about half an inch, fry it brown, and dip it in soy sauce while it is hot, which is crisp and sweet.

3. Tobacco cake

That is, "sea oyster cake" is made of sweet potato powder and tofu, mixed with onion, coriander, spiced pepper and monosodium glutamate, put into a special ladle and fried with fresh clams. Crisp and sweet as garlic sauce vinegar, it is refreshing and pleasant, and it is a specialty of Putian-style snacks.

4. apricot blossom powder

There are soup rice noodles and fried rice noodles.

"Rice flour" is a specialty of Xinghua, which is well-known at home and abroad. It is several times thinner than the "dried rice noodles" in Fuzhou. It is a dry rice noodle which is steamed, extruded from fine holes and dried in the sun or fire. Tourists always take it as a quick enjoyment.

The "rice noodle" fried with onion, with soy sauce and monosodium glutamate, is named "onion rice noodle", which is an excellent food for cold patients to relieve symptoms and sweat. If you cook with vegetarian seasoning mixed with vegetables, it is economical and delicious, suitable for all seasons. "Fried rice noodles" has been circulating for a long time, and it is indispensable in the menus of famous shops and restaurants all over the country. Some people even call it "Fried Xinghua", which is associated with the "birthplace" Xinghua House.

"Fried rice noodles" can be vegetarian or meat, depending on the ingredients.

Vegetarian cooking uses vegetables such as onion, onion and shredded mushrooms as ingredients, plus high-quality soy sauce and monosodium glutamate, and puts some parsley and fried peanuts on the table.

The main ingredients of fried meat are shredded pork or fresh oysters, raw clams, shrimps (both fresh and dry), shredded mushrooms and green vegetables (leeks, celery, Chinese cabbage or Chinese cabbage).

It is best to use plain oil for fried rice noodles. Stir-fry the vegetables for later use. The so-called "frying" does not mean repeatedly frying with a "frying spoon". The key to "frying" is to use appropriate amount of oil after the seasoning is cooked and before the rice noodles are put into the pot, and consider boiling soup. After the soup is boiled, adjust the salinity, add monosodium glutamate and throw it into the "rice noodles". This soup can be soaked in rice flour. At this time, just flip the "frying spoon" gently, so that the "rice noodles" are evenly dipped in the soup, then cover the pot, add the fried vegetables in a minute or two, and serve.

"Stir-fried rice noodles" should be fresh in meat, seasoning, oil and soup, so as to "stir-fry" delicious, silky and non-greasy products.

In addition, there is fried apricot blossom powder with soybean milk, and this product uses fine silk rice flour. The soybean milk used is slightly thicker than ordinary soybean milk, with a small amount of edible alkali, under the control of slow fire. Aluminum pot, who "fried" rice noodles, don't put them directly on the fire, but put them in another big aluminum pot. Only by letting aluminum pot catch fire and constantly boiling water can we transfer heat to the "fried" rice noodles.

When "frying", first put some shredded mung bean sprouts in the pot, take out the rice noodles cooked for one or two minutes from the soybean milk mouth, sprinkle with appropriate chopped green onion, add about one tablespoon of peanut oil soaked in onion and ginger, mix with a small amount of seafood and monosodium glutamate, stir well with chopsticks, then cover the pot, let the rice noodles stew for one or two minutes, and finally add sesame oil and coriander, and fry.

Soybean milk rice noodles fried by this method have the advantages of continuous vermicelli, no paste, no adhesion, luster but no greasy feeling, softness and suitability, and good color, fragrance and taste. It is a very economical flavor snack suitable for all seasons.

5. "Warm soup" mutton

"Warm soup" mutton is delicious with its unique flavor of fresh, soft and crisp, not greasy or greasy.

Buy a pot of wine, cut a dish of "warm soup" mutton, add some high-quality soy sauce and taste it with customers, which is quite economical.

In the early morning of summer, it is another taste to dip "warm soup" mutton in high-quality soy sauce for dinner.

The mutton "warm soup" is made by slaughtering sheep, removing hair and viscera, blanching the whole lamb in a boiling water pot until it is cooked, then putting it in another jar and soaking it in warm soup for several hours. Every day, vendors retail this delicious food in the north and south markets of Licheng.

6. "this luxury returns"

The source of this product name is difficult to verify. There is a saying that a young master named Ashe enjoyed a certain dynasty, which is different from Ashe made in ordinary shops, and is solemnly called "Ben Shegui". He also said that it was made by a man named "Pan Snake", hence the name "Pan Snake Turtle".

"This snake turtle" is suitable for all seasons, but the nightingale on summer night is the most popular. It is made of finely ground fine glutinous rice and vegetable oil, kneaded into thin skin, and steamed mung bean with shell mixed with white sugar as stuffing, kneaded into a flat, thin and round object the size of a small dish, padded with "Ye Gui" and steamed in a cage.

"Ben Shegui" has a free and elegant shape and a thin skin. The entrance has the special fragrance of Xinghua "laurel leaf", the sweetness of pure sucrose, and the softness of glutinous rice and peeled mung beans. High quality and rich nutrition, as a snack, it is a good product.

7. Red □, "Sweet potato begins"

Red and "The Rise of Sweet Potato" are folk festivals and festive foods. Every year, during the Spring Festival, Lantern Festival, Tomb-Sweeping Day, Winter Solstice Festival, or birthday and wedding auspicious days, every household happily prepares these foods.

Red skin is made of glutinous rice and rice and coated with red food pigment. The skin is printed with "Double Baby", "Double Happiness", "Happiness" and "Longevity" in a round shape. There are two kinds of fillings: salty steamed glutinous rice with finely cut celery, shallots, coriander and fried peanuts; Sweetener is mainly cooked mung bean or cooked glutinous rice mixed with sugar, or steamed dried sweet potato, mashed and mixed with sugar. Wrap the printed red bottom with "laurel leaves" and steam it in a cage. At this time, its color is particularly bright red.

"Sweet potato starter" takes peeled sweet potato, rice flour and sucrose (brown sugar or white sugar) as raw materials, with the weight ratio of 1? 2? 0.5。

The so-called "rise" is fermentation. Knead the cooked sweet potato into paste, add sucrose, yeast and appropriate amount of rice flour, and start fermentation. Yeast can be used as white bread or fermented raw steamed bread. The length of fermentation time varies with the number of sweet potatoes and rice noodles and the temperature of the day. Fermentation should be sufficient. Rice flour should be put in several times during fermentation. Sour taste should be neutralized with edible alkali. At this time, the raw flour is still mushy, and it is necessary to sprinkle some rice flour outside to solve the problem. Raw products are based on "laurel leaves" and are steamed with hot water after being caged.

Red □ and "sweet potato" can be eaten in two ways: one is steamed; The second is to cut into pieces and fry them before eating. "Sweet potato" had better be cut into thin strips, which have more contact with the oil pan. The fried "sweet potato" is crisp and rich, sweet and delicious, which makes people have an appetite.

Red □ and "The Rise of Sweet Potato" are not uncommon, but they have different flavors. They often arouse the homesickness of distant wanderers; Those Taiwan Province compatriots and overseas Chinese who have left their hometown always come back to enjoy Redmi and "sweet potato" with great interest.

8. "awkward"

"Ghost animal" or "ghost animal" is Xinghua dialect. There are two kinds of tricks: frying and boiling in soup. The latter is a common "pot sticker" in Fuzhou and other places. This paper focuses on the unique flavor of fried "pot brush", which is a light vegetarian product with "pot brush" soup.

Fried "health brush" is made of chopped rice paste of onion and celery, ground fried peanuts as raw materials, with refined salt, high-quality soy sauce and monosodium glutamate. Sometimes celery is not used, and leeks and mung bean sprouts are used instead.

Pay attention to two points when frying: first, pay attention to the "beating" effort, be sure to look at the heat, use the right amount of oil, and evenly "beat" the rice slurry on the side of the pot; Second, we should pay attention to the thinness of rice slurry, and the thinner the better. Thin, fried "jiaozi" has a certain transparency, tastes crisp, rich in oil and gas, and smells good, which is really wonderful.

In recent years, the "tricks" of Shishiyan snack bar have attracted many tourists. It seems that people go up the mountain not only to seek seclusion and success, but also to taste the cheap and good "trick" flavor.

9. Stewed tofu

Stewed tofu can be divided into two kinds according to different ingredients.

Besides tofu, vegetables are mainly Chinese cabbage, celery, mushrooms, bamboo shoots (winter shoots or calyx shoots), onions, parsley, carrots and other ingredients. These materials are all finely cut. At the same time, we should also prepare the right amount of vegetable oil, soy sauce, refined salt, monosodium glutamate and chopped fried peanuts.

There are many sources of meat, such as lean meat, dried shrimps, fresh clams, oysters (fresh or dried) and scallops. In addition, Chinese cabbage, mushrooms, bamboo shoots (winter bamboo shoots or calyx bamboo shoots) and carrots are added. All these materials are finely cut. Prepare fresh tofu, vegetable oil, soy sauce, refined salt, monosodium glutamate, coriander, chopped fried peanuts and evenly stirred eggs.

Tofu stew, regardless of meat, is done this way. Stir-fry the ingredients in oil first, then stir the finely chopped tofu, add a proper amount of water, adjust the salt after the soup boils, add monosodium glutamate, add the beaten eggs, cover the pot, and stew for 30 minutes; Put some coriander in the bowl and sprinkle some chopped flowers.

The cooking method of stewed tofu lies in "stew". "stew" must be simmered. "Stewed" tofu condenses ingredients, which are soft, delicious and not greasy. Its colors are red, yellow, white and green, which are pleasing to the eye, clear in taste and delicious.

Xinghua specialty

1, Xinghua dried longan (also known as dried longan) is made from fresh longan by baking or drying. It is famous at home and abroad for its unique color, fragrance, taste and nourishing function, and has the reputation of "Xinghua Longan is the best in the world" (Putian was called Xinghua House in ancient times, and the dried longan produced was a tribute treasure of the emperor, so it was named Xinghua Longan).

Xinghua rice flour is a specialty of Putian, and it was exported in Ming Dynasty. The producing areas are mainly Xihong and Qingjiang villages in Huangshi Town, Putian County, followed by Zhang Lin and Yangcheng villages in Xia Di, Xili, Shang Hui, Xiahui and Quqiao townships, and there are sporadic processing and production in other parts of the city. Yellow-pointed rice, such as rice flour and above, is best. It goes through nine processes. It used to be manual operation, but now it is mostly semi-mechanized. Xinghua rice noodles are characterized by thin and even strips, white color, refreshing and crystal clear, easy to cook and fry, dry soup, convenient diet and unique flavor. It is a favorite food for the masses and a good gift for relatives and friends on holidays. Xinghua rice flour has a broad market, which is sold to Guangdong, Jiangxi and other places except all parts of the province. At present, local workers set up workshops in other provinces for production and sales, or are employed for processing. Products are exported to Southeast Asia, America and Europe, and are deeply loved by overseas Chinese.

3. Xinghua Fu Noodles, "China Time-honored Brand"-Xinghua Fu Noodles Shop. He, He Jialu, Hou Gong, was born in June 65438+ October 14 in the thirty-third year of Daoguang. As an adult, He Linde inherited his ancestral skills and opened a shop in Panasonic 1869, Xie Wei Village, Xianyou County. At that time, the business area was only 20m2. Because he is good at making noodles with unique flavor, he is very popular. The store is full of diners every day, and the demand for noodles is in short supply every day. Sometimes even the dignitaries who pay near the county town let the servants take rickshaws to the Xinghua House Noodle Shop to queue up for dinner noodles. This kind of scene happens every day.

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