Longyan on the tip of the tongue episode 4: the taste of time

Longyan people are most famous for Hakka, and Tingzhou winery in Changting, the capital of Hakka, makes people salivate. Its making method is a bit complicated: wash glutinous rice, soak it in cold water for 4-5 hours, put a clean drawer cloth on the cage, and steam rice directly on the drawer cloth. Because the rice has been soaked up, there is no need to add water to the rice basin like steamed rice. Put the steamed rice in a clean basin, when the temperature drops to 30-40 degrees, mix in the distiller's yeast in proportion, press the rice slightly with a spoon, dig a hole in the middle, then sprinkle some cold boiled water on the rice, cover it, and put it in a place of more than 20 degrees, and it will taste in about 30 hours. It's a little cold now. If the room temperature is 20 degrees at home, you can wrap the basin with cotton-padded clothes. You can open it in the middle and add some cool white. In order to prevent further alcoholization, glutinous rice wine needs to be bottled and stored in the refrigerator and can be eaten at any time. The key to making glutinous rice wine is that the utensils should be clean and there should be no oily flowers. It is best to clean all the steamer, steamer, drawer cloth, basin, lid and spoon before cooking. If it is stained with oil flowers, it will definitely not succeed. Rice will produce blue-black mold, which is not acceptable. If there is a little white hair on rice noodles, it is normal and can be cooked and eaten. You can eat it directly below. In order to ensure cleanliness, a new drawer cloth is specially used. This piece is reserved for steamed glutinous rice, steamed bread and the like, and corn leaves are used as drawer cloth.

According to legend, the recipe for soaking duck feet in Yongding was mastered by a couple. Later, after the divorce, the couple did not master half of the recipes and operated separately. So the taste of soaking duck feet now is different from before. However, legends are legends after all, and there is no way to verify them. Soaking duck feet is still a favorite snack food. Soaking duck feet is to use plastic containers as carriers, and put the pickled duck feet into juice with sauce and so on. , make duck feet have sauce, garlic, sour and spicy flavor, which is very suitable for leisure dinner.

The soaked duck feet are delicious, convenient to eat and ready to eat. First-class succulent duck feet, plus a unique pickling secret recipe, are finished.

The colors of duck feet are very attractive, and the rich fragrance makes people drool. A little sour, a little spicy, moderately salty, really memorable.

Wuping pig bile: Wuping pig bile liver was famous at home and abroad in the Qing Dynasty, with a history of 100 years.

According to legend, at the end of the Qing Dynasty, scholars from various counties in western Fujian went to Tingzhou Prefecture to take the exam, and scholars clustered together. It is inevitable to have a drink in the hotel, recite poems about wine, and take out the hometown flavor to accompany the wine. At that time, the pig bile liver brought by a scholar named Zhong in Wuping Chengguan was unique in flavor, slightly sweet in fragrance, with a sweet taste and a long aftertaste, which was appreciated by everyone and all of them were amazed at the dinner. The reputation of Wuping pig bile liver spread from this. Pig bile liver is often used for banquets and gifts to relatives and friends. Overseas Chinese especially like the flavor of their hometown, so pig bile liver is well-known and sold in Hong Kong, Macao and Southeast Asian countries.

Wuping pig bile liver has high nutritional value, contains a variety of carbohydrates and vitamins, and has the effects of promoting fluid production, invigorating stomach, cooling and detoxifying. When eating, first steam the whole pig bile liver, and then cut it into thin slices. If you add some spices such as sesame oil and garlic slices, it will be fragrant and appetizing.

Wuping pig bile liver is beautifully made, which is generally made by soaking, squeezing and drying. First of all, the fresh black brown glutinous rice pig liver and pig bile should be soaked in a certain concentration of salt water, and a proper amount of spices, white wine, star anise and other ingredients should be added for seasoning. After the bile sweat seeps into the liver, it should be picked up and dried, and it should be reshaped every 2-3 days. The pig bile liver made by this method has beautiful appearance, uniform color, delicious taste and excellent quality. Every winter solstice comes, the weather is fine and the air is dry, which is the season for local people to produce pig bile liver.

Yongding Dried Vegetable: It is said that it has a history of more than 400 years. The local people have always had the habit of cooking dried vegetables, which can be eaten all year round. Su is famous for its excellent color, fragrance and taste in Nanyang area. It is a traditional dish, cooked with various ingredients and exquisite Hong Kong skills, with beautiful flavor and distinctive features. Yongding dried vegetables are divided into dried beet and pickled cabbage. Dried beet is black and shiny, with rich aroma and sweet and delicious taste, while dried sauerkraut is yellowish brown and sweet in acid. These two kinds of dried vegetables are well-made, easy to preserve, convenient to eat and suitable for both food and labor. It can be steamed, fried or soaked. Stewed meat, mellow, oily but not greasy; Dried sauerkraut in hot summer has the functions of promoting fluid production and quenching thirst, relieving summer heat and quenching thirst, and relieving summer heat and appetizing; Cooking vegetarian dishes is spicy, salty and fragrant, which has the effects of appetizing, helping digestion and losing weight.

The main raw materials for making and cooking it are fresh and tender mustard after frost, or tender radish seedlings or rape seedlings. Yongding is located in the mountainous area of southwest Fujian, with subtropical climate, warmth and humidity, and is a good raw material base for producing dried vegetables. After the autumn harvest every year, farmers should plant mustard in large quantities, with a large area and high yield. Before and after the Spring Festival, every household cooks dried vegetables. The production process varies from variety to variety. When making dried beet, peel off the fresh mustard head, wash it to remove sediment and impurities, and dry it in the sun for a day or two. When all the water on the surface of the leaves is dried and wilted, it is put into a steamer for fumigation, and then dried again after steaming, and this is repeated for two or three times. The first-class dried beet, steamed seven times and dried seven times, tastes delicious. When making pickled mustard tuber, the fresh pickled mustard tuber is first sun-softened, cut into short strips 2-3 cm long, added with appropriate amount of salt, kneaded evenly, put into a vegetable jar, sealed, fermented 1 week, then taken out, braised and steamed twice for storage. Yongding dried vegetables are famous all over the world. It is used to make various traditional famous dishes, such as Dongpo braised pork and dried tofu. Its shape, color and taste are fascinating, and it can also be skillfully refurbished, not eclectic, and changes with the ingredients. As long as the concept is ingenious and the flavor is unique, it will definitely be fragrant and stimulate appetite.

Changting soaked pork loin is a special snack in Changting County. It is the signature dish of some small shops in Changting, which is popular because of its unique taste. Its practice is: tear off the white film (transparent) outside the pig's waist by hand; Then wash the pork tenderloin; Cut it in half and scrape off the white tendons inside (very important). Slice half a piece of pork tenderloin diagonally (the pressure plate faces inward), the thinner the better! (Knife worker) Wash pork tenderloin slices with clean water for 5, 6, 10, 7, 8 times (clean the blood inside). Soak in water with a little salt and a few drops of wine for at least 10 minute (double the isosceles tablet). Filter out; Add appropriate amount of water (preferably pork bone soup or broth) and shredded ginger, and bring to a boil (big fire). Northerners like oil in their soup, so consider dropping a few drops of olive oil or something. Mix the filtered kidney slices with sweet potato powder (be sure! This can wrap the water soaked in the waist piece and make the waist piece more tender); Pour the waist slices into the boiling soup (still simmering), boil for 1-2 minutes, and then bite the waist slices red (avoid cooking for a long time! ), then add chopped green onion, immediately turn off the fire, add salt and chicken essence to taste! You can serve a delicious pork tenderloin.