Nankang hebaoqian
"Before the river protection" enjoys a high reputation, which is related to the "generation champion" in Nan 'an Prefecture. According to legend, Dai Quheng, the number one scholar in Qianlong period, gave a big banquet to thank his neighbors. Because of paying attention to the ostentation and extravagance of the "number one scholar" seats, the chefs wrapped the cooked pork in the shape of a "number one scholar hat" with local lotus leaves, and steamed it into a dish with light yellow color, pure fragrance, fat but not oily, sweet but not greasy.
What's more desirable is that after the Champion Banquet, Dai Champion, considering the people who can't attend the banquet at home (mainly women, the elderly, the disabled and young people), invited the people attending the banquet to "fold" the unfinished "purse", "head sacrifice" (referring to chicken and duck pieces) and "fried fish" with lotus leaves for their families to taste. As a result, customs and habits have been handed down, and Nankang and other places still have the practice of "folding wallets".
The production of "poached eggs" pays attention to color, fragrance and shape. The practices in different places are similar. Its main ingredient is diced meat, its ingredient is fried rice flour, and then it is seasoned with sugar, salt, soy sauce, pepper, star anise, spiced powder and fresh soup. When making, you should pay attention to mixing these evenly, pickling them for about 1 hour, then wrapping them with 2 or 3 pieces of dried lotus leaves into a top hat shape with a sharp bottom ring, and finally steaming them for about 3 hours.
Nankang hebaozhai
Gannan boiled meat with lotus leaves at the bottom of the cage. Dip a large piece of meat in spices and rice flour, steam it on leaves, then wrap a piece of meat in lotus leaves and steam it again. The whole cage is full of leaves. Now Ganzhou is making ribs with lotus leaves. The ribs are wrapped in spicy powder and are also a row of leaves. After steaming, they will be served. The dishes steamed from lotus leaves are fragrant and have a unique flavor.
The boiled meat in Dayu County is also known as the champion Lai. It is said that in 1778 (forty-three years of Qianlong), the great man Dai Yaheng won the first prize. He asked the people who came to celebrate to take a purse home after the banquet and let the old people at home taste it. Therefore, for a time, boiled fish roe was called the number one dish. Dai Ya Heng Zi, a famous lotus, was buried in the Reform Movement of 1898, palace examination No.1 Middle School, and his brother Dai Xinting, uncle Dai and father Dai were all celebrities in the DPRK, collectively known as the four generations of Nan 'an. Contact with this family and respect for the food of the elderly naturally have a wide impact. It is said that Nankang, Shangyou and Chongyi were all influenced by it.
A method for prepare boiled pork is characterize by comprising that following steps: (1) cut pork belly, putting into a hot pot, and baking the skin red; (2) Scraping and cleaning the red streaky pork, cutting it into cubes of 2cm×2cm, putting it in a jar for pickling for 1-2 hours, and then adding seasoning and mixing well; (3) adding rice flour and lily powder into the chicken soup, stirring into paste, and uniformly mixing with the pork belly; (4) wrap the pork with washed lotus leaves and cook it for 4-5 hours with strong fire; (5) vacuumizing the steamed boiled meat, and packaging with high-temperature resistant retort pouch; (6) putting the vacuum-packed boiled meat into a sterilization pot, and cooking at120-125 DEG C for 0.5- 1 hour; (7) carrying out outer packaging to obtain a finished product; The weight ratio of the raw materials in the above production method is: pork belly 1000 rice flour 90- 10 lily powder 90- 1 10 salt 15-20 cooking wine 5-8 soy sauce10-/kloc.
The production of "poached eggs" pays attention to color, fragrance and shape. The practices in different places are similar. Its main ingredient is diced meat, its ingredient is fried rice flour, and then it is seasoned with sugar, salt, soy sauce, pepper, star anise, spiced powder and fresh soup. When making, you should pay attention to mixing these evenly, pickling them for about 1 hour, then wrapping them with 2-3 pieces of dried lotus leaves into a top hat shape with a sharp bottom ring, and finally steaming them for about 3 hours.
Nankang Huangyuan Miguo
Huangyuan rice fruit is one of the unique foods of Hakka people in southern Jiangxi. It has a long history and was listed as a tribute as early as the Ming Dynasty. Playing yellow rice fruit is also an important folk activity of Hakka people in southern Jiangxi, which has created an atmosphere of harmony, unity and cooperation and deeply missed by Hakka people. Even today, when food processing machinery is widely used, yellow rice fruit still retains the traditional hand-made way.
Huangyuan rice fruit is made of glutinous "Dahemi" produced locally in southern Jiangxi, and now it is mostly soft hybrid rice. Use a small shrub called "Huangyuanchai" which grows in the mountainous area of southern Jiangxi, burn it into ash, pour it into a mixture with water, then steam it with a big wooden rice cooker, and then pour the cooked rice into the slate. Qi Xin, a dozen people, worked together to mash the rice with a garden stick. Finally, the master kneaded the mashed yellow rice fruit into a cylindrical shape, separated the yellow rice fruit with a thickness of about five or six centimeters with a thin thread, and trimmed it by hand to make a round or oval Huang Chengcheng and golden yellow rice fruit. After air drying, the yellow rice fruit is put into a bucket and soaked in alkaline grey water. Generally, it can be stored for three or four months without deterioration, and can be taken out at any time, which is very convenient.
Nankang vinasse fish
Distiller's grains fish is one of Nankang specialties. Make distiller's grains fish, choose more crucian carp about half a catty, marinate, air-dry until half dry, and put it in a brewed rice wine jar for sealing. After ten days, it can be taken out and steamed or boiled, and cooked with distiller's grains. The key is wine, which should be aged and strong. Penetrating into the fish, the fish is purplish red, and its color has a kind of intoxicated beauty, and then the fragrance of wine wafts, how desirable?
Since it is a fish with distiller's grains, there is no need to go to distiller's grains. The fish with red dates is sweet and sour. When cooking, put red pickled pepper, which is a little spicy and slightly salty. Fish in the mouth is delicate and smooth, with a long aftertaste, but the essential taste of fish takes some time to sublimate, and even if you eat distiller's grains and red pickled peppers, people who eat it will feel a little drunk and feel a little sad in the vicissitudes of life, because you will feel the fish, which has left the rivers and lakes alone, sleeping in the wine, and it is filled with intoxicating taste.
Fish in vinasse is a leisure dish. You don't drink or eat. Just eat a plate of vinasse fish with great care and concentrate on tasting it. The sound of waves in the depths of rivers, lakes and seas, the Cang Sang and the beautiful scenery of the world are all nourished from the flesh of distiller's grains fish.
Nankang Weiwei jiaozi
It is said that Nankang Chili sauce and pumpkin sauce are delicious all over the world, and Nankang dumplings, rice fruit and Chili sauce are the most delicious local foods.
Nankang snacks fish
Fried fish, fish cakes and fish dumplings are collectively called "three fish" in Ganzhou, which is a home-cooked dish of Ganzhou people.
Small fried fish is a local flavor dish pioneered by Lingchu in Ming Dynasty. When (Wang Yangming) is the governor of Ganzhou, he hired chef Ling to cook. Knowing that Wang loves fish, Ling often changes the way and taste of fish in order to show his cooking skills. Once ling fried fish with vinegar, which had a unique taste.
Wang was very happy after eating it, so he called Ling and asked what the name of this dish was. Ling had a brainwave and thought it was a small wine (Ganzhou used to call it vinegar wine) to fry fish. Why not order fried fish? So he casually replied, "Small fried fish." This is also the reason why this dish is named. Small fried fish is made of fresh grass carp, cut from head to tail, cut into pieces in batches, and cooked with ginger, onion, red pepper, wine (vinegar), soy sauce and water wine. It is characterized by golden color, fresh and smooth taste and slightly vinegar taste. Not only locals like it, but also returned overseas Chinese want to try "small fried fish" as soon as possible.