Chapter 46 Snack best with wine

In "Eating Men and Women in Fuzhou", Yu Dafu also mentioned the delicacy of the oyster room. He said: "During February and March, the stalls along the road are full of this light blue water-wrapped meat; The cheapness and freshness of the oysters, compared to the oysters that Dongpo craved in Lingnan, of course, will only surpass them.” He still did not forget to tease Su Dongpo, who was also addicted to wine and food thousands of years ago, "It's a pity that Mr. Su never went to Minhai to live in exile. Otherwise, you don't need to buy the land of envy. Su's descendants may live forever in the three mountains and two towers." Below, maybe."

The oysters were fishy but very fresh.When cooked properly, it is extremely delicious and has no fishy smell.One of the most outstanding methods is minced chicken and oyster paste: chop the oysters, add the mash made of chicken breast and fat meat, and chicken soup with egg starch, etc., mixed with minced ginger, minced green onion and white soy sauce A kind of seasoning, mixed well into chicken paste and oyster paste, boiled and poured on tea food, that is, fried dough twist, the north is called fried Sanzi.This dish is still available in Fujian, and it is poured on fried dough sticks.After cooking, it is tender and delicious, refreshing and appetizing, suitable for all ages.Another method is soft-fried sea oysters: wash the oysters, pick them up, mix them with diced meat (a kind of crab), duck eggs, shiitake mushrooms, etc., and fry them in a lard pan.After cooking, it is yellow and white, fragrant, delicious and mellow, and it is a delicacy with wine.I think the alcoholic Yu Dafu must prefer this kind of food.

Yu Dafu was deeply impressed by the meat swallow in Fuzhou snacks. He described the production process in detail: "One or two strong men, holding a wooden awl, only pointed at a large piece of pork on the anvil, and made it hard Knock on the ground. What’s the point of beating pork like this? Every time I see it, I always feel strange; after I asked my friends in Fuzhou, I realized that this is the raw material for making meat swallows.” Meat Yan is a famous traditional snack in Fuzhou. Nowadays, you can buy it on the street.This name point needs to beat the pork into powder, mix it with sweet potato powder, and make a skin, just like the skin of the wonton, add sea rice, mustard powder, bone soup, and shrimp oil to make the stuffing, close it from the middle, and bend it Changchun flower shape (so it is also called Rouchangchun), steamed.

Seafood is the main character in Fujian cuisine, but it is different from Cantonese cuisine. Fujian cuisine uses "comprehensive methods" when dealing with seafood. Seafood is often flavored with many ingredients, such as chicken breast, pork, seafood, mushrooms, etc. , they can enhance the flavor of each other. Seafood is now practiced in various cuisines, including Sichuan and Hunan.I don't agree with seafood cooked in Sichuan and Hunan, and using hemp or spicy to process seafood, because it does not conform to the characteristics of the ingredients.In terms of the comprehensive handling of seafood, I think other cuisines should learn from Fujian cuisine.