◆ Whole Food Beauty, Taste Shicheng - Takata Town Hakka Cuisine "Top Ten Bowls" Dish Display (1)
◆ Shicheng County Library Card Instructions
In order to respond to and promote the active implementation of the "100 Days in 100 Counties" cultural tourism consumption season in Jiangxi Province, to welcome the 2021 citywide tourism industry development conference held in Shicheng County, to further promote hakka food culture, launch the "whole food Beauty" catering brand, and enhance the attractiveness of Shicheng tourism, on November 25-30, 2021, the Shicheng Hakka Cuisine "Ten Bowls" Selection Contest Leading Group held the Shicheng Hakka Cuisine "Ten Bowls" Selection Contest.
The purpose of this competition is: to excavate traditional dishes, innovate cooking techniques, carry forward the characteristics of local cuisine in Shicheng, and promote the continuous improvement of catering reception; adhere to the combination of tradition and innovation, inherit the traditional "ten bowls" of our county, launch new dishes with rich regional characteristics in urban and rural areas, form a new "ten bowls" cuisine system of "one town and one product" in our county, and promote the prosperity and development of cultural tourism in our county.
The Hakka cuisine "Ten Bowls" dishes of 12 competition points of the township and county catering chambers are now displayed in stages to entertain the audience. This issue showcases the "Ten Bowls" dish of Hakka cuisine with the theme of coix in Fengshan Township.
01 Pearl Pig Hand
The coix seeds are soaked for 4-8 hours, the pig's trotters are chopped into large pieces of water, and after the water in the casserole pot is boiled, the coix seeds and pig's trotters are slowly boiled together to make a porridge paste, and salt can be added. Coix has the effect of strengthening the spleen and dampness, clearing heat and reducing swelling.
02 Colorful
Steep the coix seeds for 2 hours, cut the beef into small pieces, dice the carrots and set aside the peas. After soaking the coix seeds in water, steam on the heat for about 45 minutes, then put the beef, carrots and peas together in oil and put on the fire, leave the oil in the oil, put the ingredients and main ingredients together and stir-fry, put the salty and umami products and pour them out and put them on the plate.
03 Barley Love
Soak the coix seeds for two hours, cut the carrots, beat the eggs, steam the coix seeds for 45 minutes, and fry the main ingredients together on the pan. After being stir-fried, the coix seeds are sweet and calm in nature, moist with water, healthy spleen and anti-diarrhea, and loose knots.
04 One heart and one mind
Soak the coix seeds for 4-8 hours, stir the pork belly with shiitake mushrooms, shallots and lotus root, then knead the meat into balls and mix them into the soaked coix seeds and steam for 2 hours before serving.
05 Sweet and sweet
Soak the coix seeds for 4-8 hours and use a juicer to pour in the coix seeds, honey and lemon to make the juice. It has the effect of moisturizing the skin, whitening and moisturizing, invigorating the blood, regulating menstrual pain, detoxifying and nourishing the face.
06 Honey Barley
Brew the coix seeds for 4 hours, and soak the dates, cinnamon balls and lotus seeds together for 2 hours. Use a casserole dish to take water and steam for 3 hours, then add dates, cinnamon balls, lotus seeds, and sugar and continue to simmer for 15 minutes.
07 Sincerely
Steep the coix seeds for 4-8 hours, cut the shrimp and carrots into smaller pieces and set aside. Ferment the flour to make a skin and wrap it in the main ingredients.
08 Straw shoeboard
Soak the glutinous rice for 2-3 hours, add peanut kernels and sesame seeds and stir well, fry in oil until golden brown.
09 Steamy
Cut the taro into strips and dry in the sun, add salty and umami, potato flour and set aside. Take the pan and put the oil, burn until the oil temperature is about 30%, put it in the oil and fry until the taro is crispy.
10 white jade pearls
Soak the coix seeds for 6 hours, steam them and add cucumber grains, carrots, shiitake mushrooms, celery, sesame oil to taste and mix well.
Fengshan Township "Ten Bowls" dishes
The judges evaluated the "Top Ten Bowls" dishes one by one at the Fengyuan Farm in Fengshan Township.
The leaders in charge of Fengshan Township took a group photo with the person in charge of Fengyuan Farm and the judges.
The leaders of the county catering chamber of commerce took a group photo with the judges
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Source: Zhou Yanping