Hakka diet slogan

Without brewing, there would be no banquet.

There is a saying in Hakka cuisine that "you can't brew, you can't brew." "Brewing" does not mean brewing or fermentation. According to the production experience, people often think that "brewing" means "planting stuffing".

List of ingredients

8 peppers, 300g pork belly, onion, corn flour, oil, soy sauce, cooking wine and salt.

Cooking steps

Step 1

Pork belly, clean,

Second step

Chop,

Third step

verdant

Fourth step

Pepper,

Step five

Wash the peppers clean.

Step 6

Pepper is seeded, (remember to bring gloves)

Step 7

After removing seeds, pickle the pepper skin for 30 minutes;

Step 8

Add salt, oil, soy sauce, cooking wine, raw flour and other ingredients to the meat and marinate for 30 minutes.

Step 9

Damn pepper,

Step 10

Pour oil in a hot pan, add the freshly soaked pepper and fry in a pan.

Step 1 1

Turn it over and turn it yellow slightly.

Step 12

Wow, it smells good. It's already out of the pot

skill

Sufu is the most famous fermented dish in Hakka cuisine. According to Zhang Yingbin's textual research, the time to make tofu appeared after the Hakkas established themselves in Meizhou in the Ming Dynasty. Liu Yang asked a question when interviewing Hakka people for his doctoral thesis: In your mind, which dish do you think best represents your hometown? The answer I get the most is to make tofu. Liu Yang also provided two short stories about the origin of tofu.

List of ingredients

North tofu 1, pork stuffing 100g, 4 mushrooms, chopped green onion 1, Jiang Mo 1, salt 3g, sesame oil 5g, dried starch 10g, cooking wine 5g, white pepper 15g, oyster.

Cooking steps

Step 1

To make tofu, use thick tofu. First, cut the tofu into long squares the thickness of your fingers.

Second step

Dig a small hole in the middle of tofu with a spoon.

Third step

Cut mushrooms.

Fourth step

Then mix with pork stuffing and dug tofu. Add chopped green onion and Jiang Mo.

Step five

Add 1 tsp cooking wine, 1 tsp salt, a little white pepper and 1 tsp sesame oil and mix well.

Step 6

After the stuffing is mixed, fill it back into the tofu pit dug before. Press gently with your hand to ensure that the pit is filled.

Step 7

The stuffing filled back is slightly higher than the surface of tofu, and the stomach is bulging.

Step 8

Pat a thin layer of dried starch on the surface of the tofu filled in the pit, and pay attention to pressing the edges of the meat stuffing and tofu pit to ensure that the meat stuffing will not fall out when frying later.

Step 9

Heat the oil in the pot. The oil is hot, put the tofu in the pot. First, put the stuffed side down and fry it in the pot.

Step 10

Stir-fry for about 2 minutes on medium and small fire. You can turn it over to see if the surface of the meat stuffing has been shaped and whether the tofu has turned yellow slightly. If there is, you can turn it over.

Step 1 1

Turn all the tofu over and fry it over high heat for about 1 minute, so that the other side of the tofu can also be fried into golden brown.

Step 12

Put 1 tablespoon soy sauce, 1 tablespoon oyster sauce and 1 tablespoon sugar into a small bowl in advance, add half a bowl of water, mix well, and add some salt to taste according to your own taste.

Step 13

After the tofu is fried, pour the prepared juice into the pot, cover it, and let it sit for 1-2 minutes.

Step 14

Then turn the fire to collect the juice until the soup is thick, and then turn off the fire and take it out.

Step 15

First, Hakkas are originally from the Central Plains, and they always eat jiaozi in their hometown during the New Year. However, they were disappointed that they couldn't eat jiaozi in their new residence, so they invented fermented bean curd and pinned their love for Acacia in a similar way. Two, a pair of Hakka friends have dinner, one wants to eat pork and the other wants to eat tofu, so they can't quarrel. Later, the pork was stuffed into tofu, and both of them had a good time.

Regardless of the origin of sufu, it has become a famous masterpiece of Hakka cuisine, and the method of making sufu has also become a highlight of Hakka cuisine. In addition to sufu, there are fermented bamboo sticks, eggs, bitter gourd, fungus, peppers and so on. Cooking the prepared stuffing in another ingredient is like putting all your attachment into the food, which has established a new emotional context for the soul and blood of the wandering Hakkas.

List of ingredients

1 balsam pear, 200g pork stuffing, 50g round glutinous rice, 10g peanut oil, appropriate salt, appropriate sugar, a little onion, a little ginger, appropriate pepper, appropriate hot water, 3 slices of garlic and 2 slices of ginger.

Cooking steps

Step 1

Collect the materials, wash and cut the bitter gourd into pieces, and then dig out the melon. Pork is ground into minced meat with a cooking machine, and vermicelli and glutinous rice are soaked for 30 minutes in advance.

Second step

In addition to garlic slices, ginger slices and hot water, other auxiliary materials and condiments are added into the meat stuffing, which are uniformly stirred in one direction and marinated for 15 minutes.

Third step

Brew the meat stuffing into the bitter gourd festival, cover both sides and smooth.

Fourth step

Put the cooked bitter gourd into the meat bag of Jiuyang IH rice cooker.

Step five

Select the cooking function of 10 minute. Fry on both sides, one side for 5 minutes and the other side.

Step 6

After frying for time, add salt, sugar, garlic slices and ginger slices, without brewing bitter gourd with boiling water.

Step 7

Select the cooking function for 40 minutes.

Step 1 1

Finished product: not greasy, firewood, bitter. The taste is light and delicious, and the taste is soft and glutinous!

skill

Since the Hakka group was formally studied at the beginning of last century, it has attracted more and more attention from the public and scholars. They're amazing. They are all Han people, but unlike Han people, they have developed a very splendid Han subculture. They came from the Central Plains, and once again "left" and went to the world after settling in the south. But no matter where you go, the unique folk culture will be firmly rooted in the hearts of Hakka people. Cooking three cups of chicken and eating fermented bean curd again is like going back to your dream homeland and going again.

References:

1. Cui. Hakka culture construction from the perspective of food anthropology [D]. Jiangxi: Gannan Teachers College, 20 16

2. Liu Yang. Language, Diet and Cultural Identity: A Case Study of Shanghai Hakka [D]. Shanghai: Shanghai University, 20 15

3. Wang Qiujun. Hakka cuisine and Hakka feelings [J]. Hakka Wenbo, 20 13

4. Zhang. On Hakka Food Culture [J]. China Folk Customs (Academic Edition), 20 12

5. Zhang Yingbin. Looking at the foundation of Hakka culture from the origin of sufu [J]. Journal of jiaying university, 20 12.