The weather is sultry, wet and rainy summer, often a loss of appetite. In Hakka areas such as Meizhou and Shaoguan, various kinds of fruit and vegetables with sourness have become a powerful tool for waking up the appetite in the hot summer months. The sour-fried sour-fried beef and sour bean curd, sour-soup ginger, stir-fry, and pineapple-meat are just a few of the authentic Hakka cuisines.
What is the fog charge?
Bull meat is also rare
Shantou people eat much more, but there are many people who haven't eaten. In the Meizhou area, the taro-headed terrier is known as "fog-charged." In fact, as a Hakka who migrated from the Central Plains to Lingnan, as early as in ancient times, they used the preserved mist as medicine for warm stomach and appetizers. As Li Shizhen thought in the "Compendium of Materia Medica," he said: "The stems are stalks, they are pungent, cold, slippery, and non-toxic. They have troubles and stop diarrhea. Pregnant women are troubled and fetal movements are disturbed." Today, with the advancement of medical conditions, Few people have used fog as a drug, but it has become one of the most classic ingredients in the Hakka region.
Pig meat is also very common, but beef is just as rare as a mist. It is actually the skin and flesh that are cut out from the various bones on the head of the cow. As cows grazing all year round, the amount of meat on the head is lean and lean, which is very rare. It is not an easy task to remove these valuable skins. Usually it is very tedious to go through the steps of burning cow hair, soft buffalo leather, boiled meat, artificial bone removal, and separation of dirt. Therefore, it is basically difficult to see the sale of beef meat in the market, and most of the beef meat is booked in advance by a knowledgeable diner, or it is reserved for the owner to enjoy.
Combining these two rare ingredients will create a Hakka-flavored hot-fried sour-flavored sourdough. The dish first cuts the beef meat as thin as possible. Peanut butter pot will be appropriate amount of garlic, pepper, star anise stir-fry flavor, put the bull meat quickly stir fry after a moment plus Hakka rice wine, acid mist, red pepper rings, green pepper pieces continue to stir fry, and finally add a small amount of soy sauce, boiling water Boil for about 3 minutes to season the pan.
With the sour taste of the mist, the beef meat is soft and chewy, the beef scalp is rich in gum, and the beef is full of elasticity. Those who do not like to eat meat can hardly resist the desire to explore the changeable taste of beef. And the fog and the lotus that adorn it are sour and brittle. It is very appetizing and unstoppable.
Hakka Meat:
Fried twice is an authentic practice
As a favorite dish for ladies and children, pineapple and quail meat is rich in its sweet and sour soup, wrapped in crispy tender meat, crisp and sweet pineapple, and become a regular guest on the summer Hakka table. ". The old Chen Ling who lives in Songkou Town, Meizhou City, said that it takes a lot of work to do this dish.
The pineapple is cut into pieces, and the positive and negative sides of the lean meat are cut obliquely into a flower shape. After the meat pieces are smashed into a bite, the mixture is marinated with egg white, pepper, soy sauce and horseshoe powder for 30 minutes. Take a bowl of flour, put the marinated meat into a bowl and dip it into powder. When the soybean oil is boiled until it reaches 70% hot, the meatballs are deep-fried until the surface is yellow, and then drained and let cool. The pan was boiled over the fire, and the meatballs were again put into the pan and fried in boiling oil for 1 minute.
To make ketchup, glutinous rice vinegar, a little rock sugar, salt, horseshoe powder on a low heat to make a thick sweet and sour sauce. Pour the pineapple, bell pepper, and onion and cook. Pour the fried meatballs and stir until the soup is completely wrapped in the pineapple and the meat.
Chen Ling reminded that the authentic Hakka practice was to fry two times during the frying of the meat, setting the medium heat and letting the fires cook thoroughly, so that the coke could be tender and crisp and chewy. After the boiled pineapple is cooked with sour and sweet sauce, it is necessary to turn off the fire and then pour in the fried meat so that it will not allow the juice to invade the crispy layer and make the meat “wetâ€.
Bean Sour Salted Ginger Spicy
Intestinal flavour
For the pig colon, for those who like it, the daughter is not changed; those who are tired of it are worthless. The Hakka people who are good at budgeting have customised a variety of eating methods for each part of the pig. The appearance of the pig intestines is often seen in authentic Hakka dishes. In Meihua Town, Lechang City, where there are two expressway exits, a sour-bean squash stir-fry has become a popular local dish for large truck drivers.
To do this dish, we must first clean up the pig intestines in advance. Use coarse salt, cornstarch, and vinegar to repeatedly rub the intestines and rinse with clean water. This is repeated several times until there is no dirt in the intestine. After the cleaned pig intestines are cut into sections, they are quickly "floated" in the boiling water and drained.
Cut the sour beans and fry them in the peanut oil pan for a while. Dip the beans and drain the oil until ready to use. Put the specialties of Meihua Town's jujube ginger, capsicum rings and red onions into the hot bean oil, stir it into the pig's large intestines and quickly stir it. Pour into the soy sauce, oyster sauce, cornstarch, and water. For a few moments, open the lid and pour the sour beans and mix well. Sprinkle parsley and salt to turn off the heat.
In the acid and salty beans, spicy and spicy turmeric under the lift, the pig's large intestine fat but not greasy, the entrance slippery, chewing it is crisp and raw, it is "provocative."
All media reporter Bu Yu correspondent Huang Hua
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