Fujian cuisineoriginating from Fuzhou, it is represented by Fuzhou Min cuisine, known for cooking mountain and sea treasures. TodayCooking NetworkThe little editor brings you the most authentic home-cooked methods of Fujian cuisine.

　One, Fujian Drunkribs

Zui pork ribs are a traditional Chinese dish from Fujian. Every New Year and festival, almost every household makes it. The flavor is rich and intense, the exterior is crispy while the inside is tender, leaving one entranced.

　　food ingredientsMain ingredients;Ribs 500g, garlic cloves as needed, scallions as needed, salt as neededdark soy sauce2 spoons, light soy sauce half spoon,Sugar2 scoopsChenvinegar2 spoonspepper powdera little soy sauce, a little rice wine, an appropriate amount of sesame oilsweet potatoadd a little powder

　Steps

1. First, chop the white part of the scallions into scallion flakes, mince the garlic, and cut the spare ribs into segments about 5 cm long, soaking them in clear water for about an hour to removebloodafterwards, drain the water

2. Next, add a little salt, sprinkle with black pepper powder, and drizzle with an appropriate amount of cooking wine. Mix well, marinate for thirty minutes, then evenly coat with a layersweet potato starch.

3. Next, prepare a bowl and add two spoons of soy sauce, a little bit of cooking wine, half a spoon of dark soy sauce, two spoons of vinegar, an appropriate amount of sesame oil, two spoons of sugar, some ground black pepper, minced garlic, and chopped green onions. Mix well.

4. Prepare a small pot of oil and heat it to seven-tenths hot. Add the spare ribs and fry over medium heat until they turn golden brown. Remove them, pour them into a bowl while hot, pour the prepared sauce over them, mix well, cover, and let them sit for ten minutes before enjoying.

　　Tips on Dance Language:

1. Wrap in coarse grainssweet potatopowder can be used after fryingribsCrunchy crunchy

2, During the frying process, maintain an oil temperature of 6-70%. Do not heat it too high, otherwise, it may easily become burnt.

　　Two, Fujian Red Wine Fish

Red fish is a traditional dish from Fujian cuisine. Red is a special seasoning in Fujian with a slightly salty taste. Fish marinated in red has a rosy color and delicious flavor.

　　Main ingredients:carp1JiangA moderate amount, 150g red fermented soybean, fish sauce to taste, sugar to taste

　　Steps

1. First, mince the ginger. Remove the whole grass carp flesh and make a single cut in a row on its surface, then cut it into large pieces.

2. Put oil in a pan, add the fish meat, and fry until both sides are slightly golden brown, then remove.

3. Put oil in the pot, add minced ginger and fry until fragrant. Add red fermented soybean paste and fry until fragrant. Then pour in half a pot of water, splash in a little fish sauce, add four tablespoons of sugar, and cook for ten minutes.

4. Then pour the red fermented sauce over the fried fish meat in the bowl, cover the rim with plastic wrap, and let it cool naturally before refrigerating for one day. You can then enjoy it.

　　Three, special fermented glutinous rice salty preserved in Fujianduck egg

Many dishes in Fujian cuisine cannot do without green rice wine. In Fujian, especially in Fuzhou, almost every household brews their own green rice wine. Whether it's heated and drunk directly or used in cooking, green rice wine is indispensable. The people of Fujian are adept at making full use of ingredients; the remaining green rice wine lees can also be used for cooking and pickling various dishes. Dishes such as red-rice wine meat and red-rice wine fish, cooked with green rice wine lees, have a bright red color and a strong aroma of alcohol, making them so tempting that just smelling them can make one salivate. Pickled vegetables like preserved radish also use green rice wine lees for preservation.salted duck eggDregs help improve the fermentation of pickled vegetables and add a hint of wine aroma. Salty duck eggs made with dregs from young red wine are prepared in a similar manner to other salty duck eggs, but with the specified amount of dregs.duckEgg different, the pickling time varies.

Salting time for salted duck eggs is generally around 45 days. For alcohol lees salted duck eggs, due to the close contact between the alcohol lees and the duck egg, the amount of salt used is less than half that of salted duck eggs, but the salting time is only about 20-25 days. Compared to salted duck eggs, alcohol lees salted duck eggs have a hint of alcohol flavor in taste, and the saltinessyolkThe color is a bright yellow, oozing in a manner that is almost unruly. When it comes to making dishes and pickles with fermented rice residue, the quality of the fermented rice residue directly affects the final product.

　Materials:10 duck eggs, 450g fermented Chinese wine brine, 100g salt

　　The method for making fermented rice wine salted duck eggs

1. Prepare the ingredients needed for pickled wine-soaked eggs.

2. Water, wash the surface of the duck eggs with a towel or soft brush.

3. Use kitchen paper towels to absorb the surface moisture from the cleaned duck eggs.

4. Place all the washed and dried duck eggs in a basin and leave them in a cool place to thoroughly dry the surface moisture.

In the wine residue, add table salt.

6. Mix the spent grain with salt evenly.

7. Place the wind-dried duck eggs in a bowl of salted wine brine, and smear the brine on the surface of the duck eggs.

8. Place the duck eggs, coated with fermented rice paste, into a clean glass jar that is oil-free and dry.

9. After all the duck eggs are arranged in the glass jar, add the remaining Chinese wine residue to fill any gaps.

10. Cover and place in a cool place, and it can be taken out after 20-25 days to cook and eat.

Food tips

1. You can use pickled salted eggs, remove the yolk, and makeegg yolk pastryand crabsoybeansrotten

When removing salted duck eggs from the glass jar, you should wear a clean pair of disposable gloves to avoid water or oil entering the fermented glutinous rice, which could cause it to mold.

3. After the pickling time is over, remove all salted duck eggs, wash them, boil and put them in the refrigerator for storage. Wash fresh duck eggs again, dry them, then mix 50g of salt with alcohol lees, add the air-dried duck eggs, and continue pickling for 20-25 days. After each batch of salted duck eggs is completed, add half the amount of salt used in the first time.

　　fermented rice brine salted duck egg ingredient pairing tips

　　silver ear fungusSilver ear can be eaten with duck eggs: Silver ear has functions such as moistening the lungs, generating body fluids to stop coughing, nourishing yin and benefiting the lungs, enriching qi and blood, invigorating the brain and strengthening the heart, and tonifying the kidneys. Duck eggs have a salty taste and cool nature, possessing functions like nourishing yin and moistening the lungs, replenishing the center and benefiting qi. When cooked together, they can treat symptoms such as dry throat, hoarse voice, and dry cough caused by insufficient lung yin.

Turtle meat and duck eggs should not be eaten together: both are cooling in nature and should not be consumed at the same time.

　　Four, Pan-Fried Oyster Pancake

Oau-laow is our Chaozhou dialect. Many friends from other regions often lament that our dialect is even harder to learn than English. Oau-laow (in Chaozhou dialect pronounced as ǒu luǎo), in Fujian and Taiwan, it is called "Oo-jea zhan." Our versionsnacksis hence the oyster (scientific nameoyster) as the main ingredient, with potato starch, duck egg, scallions, fish sauce andchili pepperSauce and seasonings, uselardFry until both sides are golden yellow, eating it gives a crispy and tender texture with a fragrant and fresh taste.

　　[Sherwood Flavor] Fried Oyster Cake

　Ingredients:oysters 200g, sweet potato starch 60g, duck eggs 2, green onion 1 stalk, coriander 1 small bunch, water 60g, fish sauce 5g, pork oil 3 tablespoonshot sauce5g

　Pan-fried oyster cake recipe:

1. Pick small and fresh oysters, wash them clean.

2. Prepare the sweet potato starch.

3. Prepare the duck eggs and beat them.

4. Wash the green onions and cut them into pieces or pearl onions.

5. Wash the coriander and chop it finely.

6. Add an equal amount of water to the sweet potato starch, add fish sauce and chopped green onions, and mix well to form a slurry.

7. Add the oysters.

Mix it thoroughly with the powder water.

9. Place a large wok on heat and add 2 tablespoons of pork fat. Gently stir the pork fat as it melts.flat pan, make sure the entire pot bottom is evenly coated with pork fat.

10. Pour the well-mixed oyster cake batter into the pan and shake it again to spread the batter evenly across the bottom of the pan.

11. Pour in the beaten egg mixture.eggsLiquid.

12. Gently shake the frying pan so that the egg liquid evenly covers the entire bottom of the pan.

13. Slightly set aside, evenly sprinkle with chili sauce.

14. Pick up the flat-bottomed pan and shake it slightly. If the bottom is already cooked, the oyster cake should be able to slide freely. Flip the oyster cake and add 1 tablespoon of pig oil.

15. Pan-fry the bottom side of the oyster cake until golden brown, remove and place on a plate, sprinkle with cilantro, and serve. Those who prefer stronger flavors can dip it in fish sauce.

　　Food tip

When frying oyster pancakes, it's important to use high heat and plenty of oil to ensure they are crispy on the outside and tender on the inside; additionally, flipping the oyster pancake requires skill. We find a flat plate, flip the pan upside down onto the plate, with the cooked oyster pancake now on the bottom. Then, we place the plate back flat into the pot.

Additionally, this chili sauce must be made from the peppers produced in our home city of Shantou to taste good. Our chili sauce is salty but not spicy.

　　Five, oyster sauce clams

Summer and autumn bring joy with the abundance of delicious seafood, and the sweet, juicy, and crisp bamboo clams are a favorite for many. They taste great, but they can be quite expensive. Still, it's nice to try them occasionally.

Sauce is a special seasoning used frequently when cooking seafood in Xiamen, adding this ingredient always ensures the genuine taste of Xiamen.

Materials: clams,leekcauliflower

　　auxiliary ingredients:Red pepper,bean sproutQiang si, suan mosoy saucePheromone juice

　　The method for making clam with preserved lemon juice

1. Blanch the bean sprouts and set aside, mold them into shape and set aside, slice the red pepper and arrange on the plate.

2. Heat the oil, add ginger slices and garlic (note: "garlic " seems to be incomplete or specific, usually translated as "garlic minced").

3. Stir-fry the clams until the shells open, then add soy sauce and wei sauce.leekFlowers, stir-fry and sauce.

　　Tip for pairing ingredients with stir-fried cockles in garlic sauce

　　shrimp ballsand contains a lot of water, can be eaten together with Chinese chives flower.proteinCan treat night blindness, dry eye disease, kill bacteria, drive out worms, and cure constipation. Contains proteins, fats, carbohydrates, minerals, and vitamins.