The characteristics of Fujian cuisine can be summarized into three points: mainly seafood, fresh taste, and many soup dishes.
Fujian cuisine is famous for cooking seafood, known for its "incense" and "taste". Fujian Province is located in the southeast coastal area of China, fish, shrimp, mussels, snails and other seafood for many years, so it has become the main ingredient of Fujian cuisine.
In terms of taste, Fujian people are good at using the sweetness of sugar to remove fishy and fatty taste, and also use vinegar skillfully to make the dishes sweet but not greasy, sour but not steep, light but not thin, so that the fresh and sweet original taste of seafood can be presented.
There are many soup dishes in Fujian cuisine, so there is a saying of "one soup and ten changes", usually after beef, chicken, ham is made into the original soup, and then there are choices of dried scallops, squid, red trough, winter vegetables and other ingredients to enrich the taste.
Liang Shiqiu said that "Min people are good at governing seafood when pushing alone", the "Min people" here are talking about Fujian people, and the stir-fried shrimp made in good Fujian restaurants is not added with any auxiliary materials, full of a plate of fresh shrimp, translucent and distinct, soft and crisp. But today I introduce you to a Fujian snack, dry fried "shrimp dates".
Since the Republic of China, gourmets basically think that the taste of saltwater shrimp is not as good as freshwater shrimp, and eating shrimp is best to buy live shrimp, live shrimp made of food and not fresh leftovers, the difference in taste is very large, of course, now the freezing technology has been greatly upgraded, so the ready-made frozen shrimp on the market is also the choice of many families.
Friends who are troubled by shell peeling can directly buy frozen fresh shrimp, freeze and wash the shrimp meat, use a Weijieya kitchen paper towel to absorb the water, and then chop it into purees; cut the fat meat into rice grains, break the water chestnut into rice grains, and also use a Weijieya kitchen paper towel to absorb the water.
Why use a Viva kitchen towel to suck the water on shrimp, meat grains, and water chestnut grains? On the one hand, it is because too much moisture affects the taste of shrimp meat, and another more important reason is that shrimp meat should be fried in the oil pan at a high temperature for a while, and if there is a lot of residual moisture, it will splash oil, which is too dangerous.
Stir the three processed ingredients together, add egg whites, monosodium glutamate, and fine salt to stir into a pulp in one direction; put the pot on the stove, set the medium heat, pour in the vegetable oil to burn until it is 40% hot, squeeze the shrimp glue out of the ball shape with your fingers, fry it in oil until it floats into shrimp dates, fish out the surface golden, put it on the paved Weijieya kitchen towel, and absorb the oil.
Shrimp contains 20% protein, is one of the foods with high protein content, is a nutritionally balanced protein source, less fat content, and almost does not contain animal sugar as an energy source, rich in potassium, iodine, magnesium, phosphorus and other minerals and vitamin A, aminophylline and other components, and its flesh is soft and easy to digest.
However, it is not suitable for shrimp when it is on fire, autumn is dry, friends who like food can eat once a month, take advantage of the weekend to taste fresh, absolutely relieved.