What's delicious about traveling to Sanming in winter?

Sanming City is located in the middle of Fujian Province. There are many delicious things here. Sanming City is warmer in winter, so many friends will come here to avoid the cold. Next, what are the must-eat things when traveling to Sanming in winter? Let's see what's delicious about traveling to Sanming in winter!

Sanming

What's delicious about traveling to Sanming in winter-stewed tofu?

Stewed tofu is one of the famous snacks in Shaxian and Yong 'an, commonly known as spicy tofu. Its preparation method is to put the tofu blocks into a large iron pot, and add fish, pig's trotters, ribs, water, etc. Simmer with charcoal fire for a long time and cook the tofu into a honeycomb to make it tasty. The simmered hot tofu is cut into small pieces and dipped in seasonings made of soy sauce, garlic paste and rock sugar, which tastes very sweet.

What's delicious about traveling to Sanming in winter-wonton?

Wonton series, also known as flat meat, can be used as both snacks and dishes. It is the most common and popular snack in Shaxian County. Because of the different stuffing, soup, eating method and seasoning, there are 24 kinds of wonton, such as boiled wonton, fried wonton, three fresh wonton, shrimp wonton and Wonton Noodles. It also has the characteristics of thin stuffing, crisp stuffing, bite, refreshing and delicious, and small and lovely shape.

What's delicious about traveling to Sanming in winter-Xia Nan loach dry powder.

Xia Nan dried loach powder is very particular about material selection and processing. First of all, we should choose live loach that has never been caught in polluted paddy fields, not artificially raised. After the loach is caught, it should be put in clear water for 1-2 days to make it spit out muddy smell. Before cooking 1-2 hours, feed the loach with a little salt, distiller's grains and monosodium glutamate to let the flavor of the seasoning enter the loach.

When cooking loach, first put cold water into the pot, pour the washed loach into the pot, let it swim in cold water, and then cook the pot with slow fire so that the loach can swim and cook, so that the cooked loach is soft and slippery. After the loach is cooked, add the scalded fine dry powder and seasonings such as ginger, kimchi and red wine to the loach soup. Authentic Xia Nan loach dry powder pays attention to tenderness, fragrance, softness, smoothness and freshness. No wonder its reputation spreads far and wide.

Boiled dried loach powder can not only be taken orally, but also has dietotherapy effect. According to the viewpoint of modern nutrition, loach is a good food with high protein, low fat and multi-nutrition. According to relevant data, every100g of fresh loach contains protein18.4g, 3.7g of fat, 38mg of calcium, 72mg of phosphorus, 0.9mg of iron, and is rich in vitamins and nicotinic acid, so its nutritional value is slightly better than that of lean pork.

Fujian Province

What's delicious to go to Sanming in winter-steamed dumplings.

The method of steaming dumplings is simple: roll the unfermented flour into thin skin, wrap it with stuffing, knead it into a ball and steam it. They are sold in many places, but the steamed dumplings in Shaxian have the most distinctive color and the best taste. The steamed dumplings in Shaxian are thin and small, and some cassava flour is mixed in the flour. After steaming, it is crystal clear and delicate, and it is appetizing at first sight. High-end steamed dumplings are very particular about stuffing. Shrimp, lean meat, winter bamboo shoots, mushrooms and vermicelli are indispensable.

The delicacy of Shaxian steamed dumplings also benefits from lobster sauce. In steamed dumplings, seasonings are mostly mixed in the stuffing. As the saying goes, "it is difficult to adjust." Salty, light, sour and spicy are difficult to grasp. The stuffing of Shaxian steamed dumplings is mainly based on the natural flavor of ingredients, supplemented by natural seasoning lobster sauce. Salty, light, sour and spicy can be mastered by consumers themselves, which can be described as "many people are difficult to adjust" and is a good way to make use of it.

Steamed dumplings are usually salty, but Xiamao has a sweet steamed dumplings with a unique flavor. The making of steamed dumplings in Xiamaotian is not complicated: the "three-yuan cake" made by Xiamao Real Estate is cut into diced cakes with the size of one square centimeter, and the stuffing is made by mixing lard, laver and white sugar, adding diced orange cakes and peanuts, rolling into skins with refined flour, and making the stuffing and bags into cylinders with a height of about 4 cm and an opening at the top. After steaming, it can be served with a little cooling.

Sanming

What's delicious about traveling to Sanming in winter-Xiamao taro bag

Xiamao taro buns are unique and famous far and wide, which is related to Xiamao's fertile land, mild climate, abundant water and tender taro.

The method of taro package is roughly as follows: wash taro (taro is not allowed, otherwise it will not rot easily, and it is best to use taro with egg size, called "taro egg"), cook it, peel it, mash it with a spatula until it has no particles, knead it into crushed cassava powder, and knead it into skin blank with appropriate hardness for use. Chop dried bamboo shoot, Lentinus edodes, dried bean curd, dried shrimps, oil residue or fried dough sticks, and chopping ginger; Dice lean meat and mix well with soy sauce, spiced powder, monosodium glutamate and red wine. Put dried bamboo shoots, mushrooms, dried bean curd, oil residue or fried dough sticks, and shrimps into a wok and let them cool for later use. Cut the skin into small doses, join hands with cassava flour, knead the small dose into a cup, scoop it into the stuffing, add 1-2 pieces of pickled lean meat, and wrap it into a triangle. Boil the pot with boiling water, cook the taro, pick it up, add soy sauce, monosodium glutamate, hemp, oil, lard and red wine, and add chopped green onion to serve. Or take it out and put it in a soup bowl pot with the above seasonings, add water to boil, put it in a taro bag and cook it, take it out and add soy sauce, monosodium glutamate, sesame oil, lard and red wine, and add chopped green onion to serve. Or pick it up and put it in a soup bowl filled with the above seasonings, and add a little vinegar and pepper to make soup.

What's delicious about traveling to Sanming in winter-tofu balls?

There is an interesting legend about the invention of tofu balls: once upon a time, at a family dinner, the chef accidentally took a silver carp for cooking by a cat. The chef used his quick wits to make a fake fish ball with tofu-tofu ball. Unexpectedly, after the dinner, everyone cheered, and tofu balls spread from then on.

Tofu balls are easy to make. First, put some fresh tofu into the pot, add eggs, ginger juice, onion, monosodium glutamate, pepper and a small amount of cassava powder, stir into a paste, then scoop it up with a spoon, wrap it in meat, and put it in water to cook slowly. When the ball comes out of the water, take it out for later use. Next, heat the pot, pour in fresh lard, add shredded ginger and scallion until fragrant, then pour in appropriate amount of water, then pour the stewed tofu balls into the pot, simmer for 10- 15 minutes, add seasonings such as monosodium glutamate, sesame oil, yellow wine and hot sauce, and serve after taking out of the pot.

Sanming

What's delicious about traveling to Sanming in winter-fish balls?

Fish balls, also known as "fish balls", "fish rot" and "preserved fish", are made by chopping fish, adding egg white and starch, stirring, squeezing into balls and boiling water. Legend has it that it was created by Cao, a famous chef of Wang Anshi in the Northern Song Dynasty, and was born in Ganzhou, Jiangxi. Some of them are stuffed with pork or shrimp, which is very delicious.

Although Shaxian Fish Pill is not well-known, people who have tasted it are full of praise and think it is unique and different. First, Shaxian fish balls are made of grass carp, which has a wide range of materials and high meat yield, which can reduce the cost; Second, only salt water is added during the stirring process of surimi, without egg white and starch, and the finished product is white as jade, soft and tender as rot, and easy to digest; Third, no stuffing, refreshing and not greasy, fishy but not fish. When cooking soup, I only see stars in my bowl. When cooking, fish balls are piled up in the middle like pearls, with the edge of cabbage, which makes people feel refreshed and can't help but move their index fingers.

What's delicious about traveling to Sanming in winter? Now you know! Finally, remind all passengers that travel safety is the most important. Try not to travel alone. Being with your family is a good choice, which can not only enhance your family's feelings, but also ensure your safety.