FUZHOU FRIED RICE RECIPES
FUZHOU PAN-FRIED NOODLE WITH SHREDDED PORK | CHINESE ...
This is an easy recipe showing you the most convenient way to make Pan-fried Noodle with Shredded Pork, a nutrutious Chinese dish from Fuzhou.
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 26
Steps:
- In a bowl, add sliced prok tenderloin with salt, Shaoxing cooking wine, egg white, corn starch and cooking oil. Knead the pork so that the ingredients are distrubuted onto the meat.
- Soak dry rice vermicelli water at 170°F/80°C for 10 mins, then take them out.
- In a pan, add cooking oil over medium heat, then stir fry the sliced garlic for 2-3 mins. When the garlic slices are a golden color, take them out and set them aside.
- Add 1 tbsp cooking oil into the pan. Then put in shredded pork. Stir fry the pork for 1-2 mins until the meat color turns white.
- Then add sliced onion, sliced Shiitake mushroom, Shaoxing wine, shredded carrot, cabbage, chicken broth, soy sauce, oyster sauce, sugar, white pepper, and soaked rice vermicelli.
- Fry the ingredients together thoroughly then allow it to simmer for 1-2 mins.
- Lastly, add bean sprout, julienne green onion and the fried sliced garlic.
- Once you mix them together, the dish is finished. Enjoy!
FUZHOU NINE-LAYER KUEH RECIPE - SIMPLE CHINESE FOOD
There are many specialty snacks in Fuzhou, such as meat swallows, fish balls, potsides, taro kueh, etc. The nine-layer kueh to be introduced today is also one of the many specialty snacks in Fuzhou. Nine-layer kueh, also known as nine-layer kueh, as the name suggests, kueh must be related to rice , The number nine means that its level is in Fuzhou. Every Double Ninth Festival, there is a custom of climbing and eating nine-layer kueh, implying a step-by-step rise.
Nine-layer rice kueh is made of high-quality late rice, soaked and ground into a fine rice paste, then poured into the slurry and steamed for nine times. There are three flavors, sweet and tasteless. The sweet nine-layer kueh is the same as dessert, suitable for cold food, and the salty nine-layer kueh Like rice cakes and taro rice cakes, they are fried and eaten. The tasteless nine-layer rice cakes are usually fried or boiled. They can be used as daily staple food.
The method of sweet nine-layer kueh is to divide the ground rice milk into two. Half of the rice milk is added with brown sugar and half of the rice milk is added with white sugar. When pouring the rice milk, one layer of white rice milk and one layer of red rice milk are added. Until the nine layers are poured, the color of brown sugar is used as a natural dye. The final finished product has a strong sense of layering. The nine-layer kueh made today uses carrot juice instead of brown sugar as a natural dye, which makes the nine-layer kueh after refrigeration add a little more Fen Qing Tian, students who have never been to Fuzhou to eat special snacks, it’s okay, follow the steps to learn, you can also easily make Fuzhou traditional snacks nine-layer kueh at home
Provided by Caoxi pig
Total Time 1 hours 30 minutes
Yield 2
Number Of Ingredients 4
Steps:
- After washing the rice, add a proper amount of water to soak for 4 hours. The water should be 2cm below the surface of the rice.
- Wash the soaked rice again and drain the water, add it to the food processor, add 200ml of water
- Repeatedly grind into a fine rice syrup, and put in a bowl for later use
- Wash 1/2 carrot, peel, cut into pieces, and squeeze it into carrot juice with a juicer or juicer
- Divide the ground fine rice milk into two, add carrot juice to one part of the rice milk
- Stir evenly into carrot rice milk
- Add the same amount of water to another portion of rice milk, and mix well
- Add 20g white sugar to the white rice milk
- Add 20g white sugar to carrot rice milk
- Take 450ml of high temperature resistant LOCK&LOCK fresh-keeping box, pour a small amount of cooking oil, and evenly spread the walls and bottom of the fresh-keeping box
- Pour about 50ml of white rice milk
- Pour an appropriate amount of water into the steamer, and put the fresh-keeping box containing the white rice milk
- Steam for 7-10 minutes until the first layer of rice milk is cooked, pour in about 50ml of carrot rice milk
- Steam for 7-10 minutes until the second layer of rice syrup is cooked, pour in about 50ml of white rice syrup, this is the third layer, and so on, until 9 layers are filled
- When the third layer of rice milk is cooked, pour in about 50ml of carrot rice milk, this is the fourth layer, and so on, until 9 layers are filled
- Wait for the 9 layers of rice syrup to be poured and steamed and put in the refrigerator to chill
- After the nine-layer kueh is cooled, it can be demoulded and cut into pieces for consumption
More about "fuzhou fried rice recipes"
FUZHOU LYCHEE MEAT RECIPE - SIMPLE CHINESE FOOD
Fujian cuisine is one of the eight major cuisines in China. Fuzhou cuisine is the mainstream of Fujian cuisine. It is not only popular in Fuzhou, but also extremely popular in eastern Fujian, central Fujian, and northern Fujian. It has red as its main color and taste mainly sweet and sour. Taste and wine, rich soup and other characteristics, such as Buddha jumps over the wall, lychee meat, pork ribs, stir-fried double crisp, etc. are all representative dishes of Fuzhou cuisine.
The lychee meat introduced today is one of the famous dishes that are often cooked in Fuzhou people’s New Year banquets and daily homes. The color is gorgeous; the smell, sweet and sour taste stimulates the taste buds; the food is crispy on the outside, tender on the inside, sweet and sour. The traditional Fujian vegetable lychee meat with visual, taste and smell has a history of nearly 300 years. It is named after its color, shape and taste are all like lychees.
The method is not unique. Some chefs will cook fresh lychee together with the fried crispy meat, and some will cut the meat a few times before frying, making the fried crispy meat look like lychee, and some will use it. A small amount of food coloring is mixed with raw meat to make it look like lychee after being fried
I remember that when I was young, my grandmother made lychee meat with food coloring. The fried crispy meat was red and bright like lychees. My cousin used edible red to scare my grandma and scared her old man, ha ha, Brother is always naughty
The method of making lychee meat today is one of many methods, using sugar, vinegar, soy sauce, tomato sauce, etc. to make a sweet and sour and delicious paste mixed with crispy meat to cook a mouth-watering traditional dish—— Lychee Meat
From simplechinesefood.com
Reviews 4.9
Total Time 1 hours
Cuisine Chinese
The lychee meat introduced today is one of the famous dishes that are often cooked in Fuzhou people’s New Year banquets and daily homes. The color is gorgeous; the smell, sweet and sour taste stimulates the taste buds; the food is crispy on the outside, tender on the inside, sweet and sour. The traditional Fujian vegetable lychee meat with visual, taste and smell has a history of nearly 300 years. It is named after its color, shape and taste are all like lychees.
The method is not unique. Some chefs will cook fresh lychee together with the fried crispy meat, and some will cut the meat a few times before frying, making the fried crispy meat look like lychee, and some will use it. A small amount of food coloring is mixed with raw meat to make it look like lychee after being fried
I remember that when I was young, my grandmother made lychee meat with food coloring. The fried crispy meat was red and bright like lychees. My cousin used edible red to scare my grandma and scared her old man, ha ha, Brother is always naughty
The method of making lychee meat today is one of many methods, using sugar, vinegar, soy sauce, tomato sauce, etc. to make a sweet and sour and delicious paste mixed with crispy meat to cook a mouth-watering traditional dish—— Lychee Meat
From simplechinesefood.com
Reviews 4.9
Total Time 1 hours
Cuisine Chinese
- Lay the lychee meat on the bitter chicory and sprinkle a little chopped green onion.
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FUZHOU NINE-LAYER KUEH RECIPE - SIMPLE CHINESE FOOD
How to make it ( Fuzhou nine-layer kueh) 1. After washing the rice, add a proper amount of water to soak for 4 hours. The water should be 2cm below the surface of the rice. 2. Wash the soaked rice again and drain the water, add it to the food processor, add 200ml of water 3. Repeatedly grind into a fine rice syrup, and put in a bowl for later use
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Oct 14, 2003 · Fujian, Fukien, Fook Joy, Fuzhou rice or whatever is more like a paella that the familiar Yangzhou (Yang Chow) fried rice and often has expensive ingredients, like seafood. It's really more of a dish in itself than the Yangzhou rice, which is usually treated as a "side" and maybe as something to do with leftovers. 4 Replies.
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Jul 19, 2020 - This is an easy recipe showing you the most convenient way to make Pan-fried Noodle with Shredded Pork, ...
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