Fuzhou is a very humanistic place, in the season also has its own local characteristics, especially in the summer season on the big and small summer, in the small summer, the local people will eat steamed lotus root, boiled mussels, boiled eel slice, in the summer people eat a richer variety of food, the locals will eat the rice lees, cream of stone flower, the four fruits of the soup, the stalagmite soup, the bamboo fork fruit strips, so that people in the hot season! feel the refreshment brought by the food.
Steamed lotus root practice:
Materials: 500 grams of lotus root, 50 grams of raw rice flour, 100 grams of marinated pork (fat and lean pork), 25 grams of cooked lard, 10 grams of sesame oil, 2.5 grams of salt, 15 grams of soy sauce, 5 grams of vinegar, 5 grams of ginger, 5 grams of green onion, monosodium glutamate (MSG), and pepper in moderation.
Practice:
1, lotus root washed, scraped off the outer skin, with the surface of the knife to pat, and then the back of the knife will be whacked into a block of lotus root (operation less with an iron knife to contact the lotus root, so as not to blacken).
2, brined pork cut into small dice.
3, the lotus root, meat mixed together, the same into a porcelain plate, cooked lard (25 grams) melt, poured into the dish of lotus root material, add the prepared raw rice flour, salt, ginger, scallion, pepper, monosodium glutamate and mix well together, poured in a small round lattice in a steamer basket, on the high-flame pot of boiling water to steam for about 25 minutes, buckle into the plate.
4, the prepared soy sauce, vinegar, sesame oil into a sauce, pour into the lotus root.
Boiled mussels practice:
Materials: 3 fresh mussels, 1 box of tofu, green onions, ginger and garlic moderate, salt moderate, pepper moderate
Practice:
1, fresh mussels processed, with the back of the knife knocked a few times or meat piercing needle piercing a few times, so that the meat will be done more tender meat and more flavorful, and then cut into strips, tofu cut into small pieces;
2, Stir frying ginger and garlic slices in the pot out of the flavor;
3, pour into the mussels meat stir fry a little, add wine, add water submerged mussels, high heat to boil;
4, simmering slowly until the soup color is rich and creamy, and then finally put in the tofu again to boil, salt, pepper, sprinkle with chopped green onions can be out of the pot to enjoy.
Boiled eel slices practice:
Materials: peanut oil, ginger, peppercorns, dried chili peppers, Huadiao wine, cilantro.
Practice:
1, cut and wash the boneless eel
2, put water, Huadiao wine, ginger slices in a pot and boil. Each time to put the right amount of eel slices into the pot hot to break the raw fish;
3, immediately put the fish up the eel slices into the ice water; (ice water temperature beforehand in the freezer frozen to 0 degrees.)
4, all hot, fishing up eel pieces into the mat good vegetables in the basin;
5, put on the parsley, hot pot burning half a catty of cooked peanut oil, the oil temperature of sixty percent when put red pepper and pepper slightly fried aroma even;
6, the oil is poured into the basin together. Eat when the eel slices in the bottom of the basin shabu shabu, get salty can be eaten.