What are the famous snacks in Fujian and how to make them?

Fish balls: Fish balls, also known as "fish balls", "fish curd" and "fish breast", are made by chopping fish meat, adding egg white and starch, stirring, squeezing into balls and boiling water. Fried oysters: Fried oysters are a special snack in Fujian. Oysters are mainly fried with oysters, and the cooking method is mainly fried with vegetables, which is salty and fresh. Spring rolls: Spring rolls are also called spring cakes, and Xiamen people call them pancakes. Wrapping all kinds of dishes with dough is crispy, tender and sweet, mellow and delicious, and rich in nutrition. Bean jelly with bamboo shoots: Bean jelly with bamboo shoots is a frozen product made of unique products. It contains gum and is a flavor snack with good color and flavor. Pot-side paste: Pot-side paste, also called Ding batter, is a famous food in Fujian. Is a local breakfast product, spread to Taiwan Province Province and other places. Dingbian paste is a famous flavor snack in Fuzhou, which has become a special symbol of Fuzhou.

Hand-grabbed noodles: Hand-grabbed noodles, also known as "dried bean noodles" in Zhangzhou dialect. This authentic snack is really eaten by hand. If it's unsanitary, you can use chopsticks, but it's not a local flavor. Fried crab soup: Fried crab soup is a very popular snack in Quanzhou. Paogunou: a kind of round bark, named after it is cooked and evenly rolled on a mixture of bean flour, black sesame seeds and sugar. Barbecued pork buns: Quanzhou's meat buns are famous at home and abroad, and meat buns shops are all over the streets, among which Dongjie Bell Tower is the most recognized by the public. Baibajuan: White rice cake was used by the people for the New Year as early as the end of Yuan Dynasty and the beginning of Ming Dynasty. Flat meat swallow: The structure of meat swallow is similar to that of wonton, but the skin of meat swallow is made of pork and flour, and the stuffing is much larger than that of wonton in the north, and it is also delicious. Dinner in southern Fujian: Every Spring Festival, farmers in southern Fujian have the custom of making dinner. Especially in summer, it is cool and refreshing, smooth in texture and can relieve summer heat. Zhajiang Noodles Line: Zhajiang Noodles Line is a famous spot in Xiamen, and Zhajiang Noodles Line is a kind of noodle made of rice flour, which is a specialty of Fujian and easy to digest. It can be used as a snack or as a staple food. Mixed noodles: Mixed noodles are plain noodles cooked with egg noodles and then mixed with Chinese cabbage and peanut butter (occasionally minced meat), hence the name "mixed noodles". Fishing: Fishing is very attractive. Eat in winter, relax muscles, promote blood circulation, and get over a cold. Ginkgo: Ginkgo is a traditional rice product in Shaxian County. It is used to eating ginkgo on holidays, which is soft and sweet. Fuqing light cake: Fuqing light cake is made of superior materials and has a special production method. It looks golden and pleasing to the eye, smells fragrant and attractive, and tastes crisp and delicious, far from being comparable to Sichuan sesame cakes and northern sesame cakes. Fried rice cake: fried rice cake is golden in color, crisp outside and soft inside, sweet and delicious, and it is a hot food in winter and spring. Horse ears: Horse ears are golden in color, shaped like a twist, crisp outside and fragrant inside, soft inside and sweet inside. Oyster cake: Oyster cake is a traditional snack in Fuzhou. It is made of rice and soybean flour wrapped and fried with oyster meat, lean pork and celery stuffing. The finished product is round, golden in color, crispy in shell, fragrant in stuffing and delicious. Most people in Fuzhou make oyster cakes into porridge dishes, which will be better if they are served with fixed-edge paste.

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Fujian fish balls

Cooking method of Fujian famous snack fish balls;

Ingredients: 500g fish, 40g water, 50g egg white and 50g wet starch. Seasoning: salt 4g, onion ginger juice 20g, monosodium glutamate 1.5g, cooked lard 50g. Exercise:

Take 500 grams of fish, chop it into fish paste, add 40 grams of water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction. When it's thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, add the stirring immediately. 3 Foamed egg white, 50g wet starch, 65438+ 0.5g monosodium glutamate and 50g cooked lard are still stirred in one direction, and the fish balls are ready. Then squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire (keep it slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.

Fried oysters

Cooking method of fried oysters in Fujian famous snacks;

Ingredients: 500g fresh oyster, cooked crab meat and pork belly (peeled)125g, dried flat fish15g, 2 duck eggs, leek and garlic125g, Jiang Mo15g, 30g coriander and 30g cooking wine. Exercise:

Clean leek and garlic, cutting into fine pow, and mixing with Jiang Mo, refined salt, dried starch and wat 250g to form slurry; Frying dried flat fish in an oil pan, taking out, and grinding into powder; Pork belly chopped into mud; Washing oyster with clear water, draining water, and uniformly mixing with meat paste and powder slurry to form oyster powder slurry; Beat the duck eggs evenly, mix in the crab meat and make crab egg paste. Add 60 grams of lard into the pot. When it just smokes, pour in oyster powder slurry and spread it into a round skin. Turn both sides evenly and fry for about 5 minutes. After the surface of the paste is completely dried, inject 65g of lard from all sides, then evenly pour in the crab paste, then fold the fried skin of oysters into a semicircle with a spatula, fry both sides, pour in cooking wine, take it out and put it on a plate, sprinkle with pepper and chopped flat fish, and decorate with coriander.

spring roll

Cooking method of Fujian famous snack spring rolls;

Ingredients: one and a half grains of Chinese cabbage, two carrots, three layers of pork (some of which can be turned into pork belly), garlic, celery, dried bean curd (8 slices), one catty of oysters, half a catty of bamboo shoots, three ounces of spring rolls (sold in the vegetable market), a bag of shredded seaweed, a small bag of tribute sugar, oil, soy sauce, sugar, salt and a little monosodium glutamate. Exercise:

Cut Chinese cabbage, carrot and carrot into filaments and put them in a large pot. Then cut garlic and celery into filaments and put them on a plate for later use. Put water in the pot, add three layers of meat to cook, and cut the meat into filaments for later use. Dried tofu is cut into thin strips first, and then diced for later use. Wash oysters several times to make sure there are no sand and shells. Boil the water in the pot, put in the oysters ~ take them out after the second boiling, and leave some water for cooking the oysters (for cooking). Heat the oil, add the shredded pork and fry for a while. Pour the oil into the pot. While it's hot, first add Chinese cabbage, stir-fried carrots and dried tofu, then add shredded pork, stir-fry oysters with all seasonings, then add a little oyster water and a little water, and finally add garlic and shredded celery and stir-fry for several times. Then cover the pot and cook for about 25 minutes on medium heat until golden brown. Spread the skin of spring rolls on a plate, spread hot sauce, then add coriander, laver and tribute sugar, and finally add vegetables and wrap them up.