What are the special breakfasts of Fujian people?

I'm from Fujian, and we all have these special breakfasts locally:

First, peanut soup.

Peanut soup, an ancient Fujian flavor that you will love once, is one of the breakfasts with local flavor. The essence of peanut soup lies in the temperature and time of cooking. It must be crisp and not broken, and the soup will float. Peanuts are peeled, and the hardness is erased in the long and warm boiling, making them soft and delicate.

Have a bowl of iced peanut soup. The milky white soup base is sweet but not greasy, and it is refreshing with ice. After careful cooking, peanuts are crisp and not broken. When you gently grind them with the tip of your tongue, they will become invisible in your mouth, leaving only sweetness in your mouth.

Second, taro paste.

Have a taro and peanut soup for breakfast to start a sweet day. Taro paste is made by mashing Beiling Areca taro, and adding red dates, cherries, melon seeds, wax gourd sugar, white sugar, sweet-scented osmanthus and cooked lard. Taro paste is sweet and moist, delicate and delicious, lard is sweet and tender, and the sweetness is just right. It is full of taro fragrance and sesame fragrance, and the taste is dense, sweet and delicious.

Third, hand numbness.

I especially remember that it was my favorite in college.

The overall shape of Minnan pockmarked surface is like a football, with a pointed head and a round middle. Glutinous rice is made into a pockmarked skin, which is soft and delicious, chewy and can be scratched with teeth.

Sesame paste covered with bean flour is soft and sweet. Take a big bite. Peanuts, sugar, sesame seeds, and fried skin can't wait to be stuffed into your mouth. The fragrance is overflowing, crisp and sweet, and it tastes really satisfying but not greasy.

Fourth, horse ears.

Horse ear is a traditional snack in Fujian, named after its shape. It often forms a pair of excellent "breakfast CP" with soybean milk. The production process is basically the same as that of fried dough sticks, except that white (red) sugar stuffing is added in the middle, which is golden in color, crisp and fragrant outside, soft and sweet inside.

Five, Minnan paste.

The practice of Minnan paste is slightly different from other breakfasts. Fried in southern Fujian. Mix all the seasonings, stir-fry in a pot, and add water to make soup. The sweet potato powder is diluted with salt and then poured into the pot. Stir fry until transparent. Fried Minnan paste can also be used to cook soup, which is called "Guo Zi".

Add onions, leeks, garlic sprouts, celery and lean meat to the fish, shrimp and cuttlefish that have just landed, and finally add the locally selected sweet potato powder to make a mountain and sea breakfast.

Six, Fuding meat slices.

Fuding pork slices must be made of lean pig hind legs, chopped into fine mud with a knife, kneaded with a wooden stick until soft and waxy, and water, soda and sweet potato powder are added in the process. Of course, spices such as salt, sugar, monosodium glutamate, ginger and onion are also indispensable.

Boil in boiling water until floating, skim off the floating foam, add a little coriander to the bowl before serving the soup, and pour the cooked meat slices and soup into the bowl. At this time, the spicy taste of the whole bowl of meat slices reveals a faint coriander flavor. Fuding meat stall at the school gate is the first choice for many student party breakfasts.

Seven, taro jiaozi.

Taro dumplings, also known as "cangue Tartars" and "Galaze", originated in Jian 'ou City, Fujian Province, and mainly prevailed in northern towns of Jian 'ou. Taro jiaozi's practice is very strange. They are all handmade, and taro is used instead of taro. Its quality is delicate, soft, smooth and sticky.

After making, the taro dumpling stuffing is very delicious, and the taro dumpling skin can completely isolate the soup cooked by taro jiaozi, and it tastes waxy, soft, smooth and delicious.