Nanchang's most characteristic delicious "Fu" soup(nan chang zui ju te se de mei wei fu geng )

Nanchang's most characteristic delicious "Fu" soup

Introduction:

"If you stay in Nanchang for a while, you will find that there is a very special place in Nanchang. There are many small streets in Nanchang, even the most prosperous Zhongshan Road. There can be a lot of traffic on the road, but as soon as you turn around and enter a small alley or street, you will find that it is very quiet and narrow. Such an alley is only enough for two people to walk across. The old bluestone slabs and the small shantytowns around them all tell their history of that year. But in these narrow streets, you can always see small businessmen waiting for customers along the street with wooden barrels. In the barrels, they are actually the "blessing" soup that Nanchang people used to eat only during the Spring Festival. Because they are hawking along the street, they will not provide seats and benches. The people who eat are holding disposable plastic bowls and spoons in their hands. So often in the period of time before going to work every day, you can see a wooden barrel surrounded by office workers with "Fu" soup. I think this is definitely a big Folk Landscape in Nanchang! In fact, it's my imagination to call this name. In Nanchang dialect, it's called Fugeng. The word "Fu" has a third sound. I asked a lot of people how to express this word in words, and few people said it clearly. Later, I finally asked a person in the suburb of Nanchang. He said that the word Fu actually means "paste". I was right when I thought about it. There are all kinds of materials in this soup. Finally, sweet potato powder is used to thicken it into paste. It should be called "paste" soup. But today is mother's day. I remember that both my mother and my mother's mother like eating this "paste" Soup, I think since it's new year's time to eat, take its homonym "Fu" it

Production steps:

Step 1: 1. Prepare salted duck eggs, duck eggs, mashed meat, sweet potato powder and soaked scallops

Step 2: 2. Prepare carrots, dried white tofu, and mushrooms

Step 3: 3. Cut carrots, mushrooms, scallops and dried tofu into small pieces

Step 4: 4, pot into a little lard, heat

Step 5: 5. Stir fry the carrots and mushrooms

Step 6: 6. Stir fry the mashed meat

Step 7: 7. Stir fry the mashed meat into white and granulate

Step 8: 8. Add appropriate amount of water and salt to taste

Step 9: 9. Break up the salted duck eggs and duck eggs for standby

Step 10: 10. Slide into the pot and cook

Step 11: 11, sweet potato powder with cold water to open, standby

Step 12: 12. Pour the cold boiled water into the pot and stir evenly.

Materials required:

Sweet potato powder: 30g

Meat paste: 150g

Dried white tofu: 30g

Huluobu: 20g

Mushroom: 20g

Scallops: 2G

Salted duck eggs: 1

Duck egg: 1

Note: in addition to stir frying and boiling water can be the process of large fire, the other all use small fire

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Nan Chang Zui Ju Te Se De Mei Wei Fu Geng