Stir up the eggs, add a lot of fresh oysters, fry them in oil, spread them into a plate of cakes and serve them on the table, and then dip them in the sweet
spicy sauce that is a specialty of Xiamen. The umami taste of oysters, the richness of eggs and, most importantly, Chili sauce make a perfect combination. The Chili sauce
in Xiamen is a little different from other places. First of all, its color is brilliant red, unlike its home, which is mostly dark red. Secondly, its taste is both sweet and spicy, and the sweetness
almost has the upper hand. The hot sauce was poured into the dish, and the chopsticks reached the mouth, and the saliva was already on the edge of the table.
The oyster, also known as the oyster, is definitely a pet in Xiamen's bowl. You must eat a bowl of oyster noodles during the Chinese New Year. The oyster fried with oyster as the main raw material is another famous food in Xiamen. The oyster fried with black ears and white belly and small oyster beads is very delicious. Mix green garlic, leek and sweet potato powder, spread into oil pan and fry thoroughly on both sides. Pay attention to it, but also after the pot, spread the broken egg liquid and fry it together. When cooking, sprinkle some pepper, put some coriander, and dip it in mustard and hot sauce when eating. It's delicious and even your tongue will swallow it.
oyster fried, also known as oyster fried, is a unique snack in southern Fujian. Delicate and delicious.
The taste of oyster is a little fishy. How to remove the fishy smell and keep the fresh taste is very important. Usually, in order to get rid of the fishy smell, some chefs mix eggs in oysters. While covering the fishy smell of oyster, oyster frying also lost its soul. The method of this oyster frying is to surround the eggs around the oyster frying, which keeps the original flavor of the oyster.
practice: frying
taste: salty and savory
raw materials: half a catty of oysters and 3 eggs
ingredients: green garlic (or celery), salt, monosodium glutamate (chicken essence), spiced powder, sweet and spicy sauce
practice:
1. First, mix the oysters. Add a little salt to the eggs and beat them into egg liquid for later use.
2. Mix oyster, sweet potato powder, monosodium glutamate, spiced powder and green garlic into paste. (The oyster itself has a salty taste, and a little salt can be added or not)
3. Take a pan, heat the pan, pour in a spoonful of oil, fry it with high fire (about 4-5 minutes), and repeatedly turn the oyster to fry until the starch fried in the oyster becomes frozen inside and outside
4. Ring the egg liquid around the periphery, and then take off the pan.
5. Finally, pour the sweet and spicy sauce of Xiamen specialty on the oyster frying. Personally, I recommend Xiamen Haidi brand sweet and spicy sauce, which is authentic in taste and moderate in sweetness and sourness!
Pie is a traditional food with a history of more than 1 years in Xiamen. It is made of high-quality flour, lard and fine mung beans. When making, the mung bean is steamed and crispy, shelled, and finely ground. The crust and pastry are fully oiled and kneaded properly. When baking, pay attention to the heat, so that the oil does not go away when it is cooked inside and red outside. The pie crust made in this way is fragrant, crisp and moist, and the filling is cold and sweet.
Qinglanzhai is the most famous pie in Xiamen.
The famous pies include Nanputuo Temple vegetarian pie, Wangji pie, Sunlight Rock pie and so on.
Gulangyu Pie is an authentic Chinese century-old brand. It is a specialty of Xiamen, one of the most famous specialties in Xiamen, Fujian, and a traditional food with a history of more than 1 years. Fortunately, it is made of high-quality white flour, the first-class mung beans, and the mung beans that make the cake stuffing are steamed and shelled, and the research is fine. The cake crust and cake crisp are fully oiled and kneaded just right. When baking, pay attention to the heat, so that the oil does not go away when it is cooked inside and red outside. The pie made in this way is fragrant, crisp and moist, and the pie filling is cold and sweet.
trademark identification:
Gulangyu pie refers to Gulangyu brand pie, with the trademark registration certificate No.384742 and the trademark registration date of 194.
Types
Gulangyu Pie is the best food and snack with tea. There are all kinds of fillings in it, which are sweet, crisp, moist and cold, and have many flavors! There are Gulangyu pie, coconut pie, low-sugar lotus seed paste pie, red bean pie, coconut pie, bean paste pie, pineapple cake, various flavors of souffle and mung bean cake, and there are many varieties!
history
Gulangyu pie, as one of the traditional products in southern Fujian, has a production history of more than 7 years. Its charm lies in its small and exquisite appearance, golden color, crisp taste, sweet and palatable stuffing, and the cold feeling of refreshing throat. This product is not only a delicious snack for refreshments and snacks, but also a hometown specialty for gifts to relatives and friends. Every spring and autumn tourism season, traditional festivals or family festivals, it is more popular with consumers.
The main ingredients of pie are flour, stuffing, lard and rock sugar. The main feature of Gulangyu Pie is that efforts have been made to make stuffing. Mung beans are very finely ground and cooked badly. In addition, the softness and hardness of the sugar paste are also controlled, so the product is easy to melt at the entrance, resulting in a cold feeling and the effect of eating without being greasy. Another feature is that in the process of making the crust, oil is used as water, and it is carefully kneaded. After baking, the cake is sweet, crisp and not broken.
Gulangyu Pie has a history of more than 7 years, belonging to an old Chinese brand. Gulangyu pie crust can be clearly seen in six layers, and the layers are clear while still maintaining a crisp taste, which is the most significant identification symbol that distinguishes Gulangyu brand pie from similar products on the market.
It is worth mentioning that the mung bean in the pie is cool and detoxified, and it contains nutrients such as sugar, fiber, protein, inorganic salts, vegetable fat, and is rich in essential amino acids that cannot be synthesized by human body. Therefore, using mung beans as stuffing not only preserves the nutrients, but also has the attractive characteristics of fragrance and refreshing.
at present, only one old store in Xiamen has sales, and there is no distribution point. The traditional hand-made Gulangyu pie is pure, natural and healthy, and the shelf life of the product is only 7-1 days, so the supply is not much, so it is first come first served!
Gulangyu pie, especially "Gulangyu" brand pie, not all pies produced in Xiamen are Gulangyu pie. The "Gulangyu" brand pie founded in 194 is the authentic Gulangyu pie.
Flat food is what northerners call wonton. Xiamen's flat food is different from that in the north in stuffing. It is made of fresh lean meat and dried flat fish, which are mixed together into paste, and then wrapped in cicada-thin dough. The soup is made of pig bones, and when you eat it, you can't help but want to eat the second bowl.
"Lai CuO Cheng Flat Food Shop" is one of the earliest snack bars in Xiamen. In the huge photo at the door of the shop, Qiu Suhua, a flat food sister-in-law, is still standing there smiling, as if inviting you to come in and eat a bowl of flat food made by her own hands.