Cooked fish, boiled powder, dried(fu zhou jia chang cai shu yu zhu fen gan )

Cooked fish, boiled powder, dried

Introduction:

"The cooked fish here is also called cooked dried fish in Fuzhou. It is made of anchovy after being salted and dried in the sun. It is mainly used for seasoning. It's a kind of high-quality dry rice flour that should be used for washing. Mix the raw and cooked parts evenly to make it into high-quality powder, and then extrude the vermicelli by hand or electricity. The noodles are cooked in boiling water, washed with spring water, and then dried in the sun. The shape of the noodles is relatively thick. It is the most famous one produced in Fuzhou Minqing tea mouth

Production steps:

Step 1: first prepare the base soup, choose a larger pot, blanch the ribs, add mushrooms and dried fish, and simmer with water.

Step 2: wash clams and spit sand in brine

Step 3: This is cooked dried fish. Wash it in water and peel it

Step 4: pour water into the pot, bring to a boil, add powder to dry, bring to a boil, and then cook for about five minutes

Step 5: after the powder is dry and soft, take it out and wash it in water for a while. After this step, the powder is not easy to break when the powder is dry.

Step 6: wash cabbage, celery and garlic, cut into pieces

Step 7: pour a little oil into the pot, add cabbage, celery and garlic and stir fry.

Step 8: pour in spareribs soup, cook dried fish and bring to a boil

Step 9: bring to a boil, add dried powder and clams, pour in cooking wine and continue to boil until the water boils.

Step 10: finally, according to the taste of everyone, my taste is light, only put fish sauce. Heavy flavor can put some salt and flavor (chicken) essence.

Step 11: final product

Materials required:

Dry powder: appropriate amount

Cooked dried fish: right amount

Spare ribs: moderate amount

Lentinus edodes: right amount

Cabbage: moderate

Vegetables: moderate

Garlic: right amount

Clam: right amount

Dried sole: moderate

Old wine: moderate

Fish sauce: moderate

Note: 1. Dried powder because of its production process through the clear spring water invasion bubble, the legend is more stomach injury, stomach is not good people eat carefully. 2. Because the dried powder itself is relatively coarse, the more times it is boiled, the more it can absorb the taste of the soup, so there is a saying that the hotter it is, the better it tastes. Of course, it can't be heated repeatedly without limit. The amount of cooking in our family this time is a lunch for three and a breakfast for two.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Fu Zhou Jia Chang Cai Shu Yu Zhu Fen Gan