“I made my own cold meat yesterday to celebrate the Hungry Ghost Festival. Southern Fujian is called cold cut, which is the first dish served on the southern Fujian feast. Set some side dishes as dishes. The style of the southern Fujian platter is very varied. Today I will introduce a simple small four spelling.
How to make the Fujian style cold cut?
Pork neck meat is widely distributed in small oily flowers, and has a dense and fragrant taste. Use a fork to insert small holes on both sides of the meat for easy taste Buy barbecued pork sauce directly, save the trouble of various reconciliations, and coat pork on both sides.
Put evenly in the refrigerator to keep it fresh and marinate for 24 hours After marinating, take it out at room temperature for one hour and return to temperature, then pour the juice and dry it slightly.
Bake in the oven for half an hour and slice on cooling.
Squeeze dried jellyfish, cut ginger, a spoonful of tempeh chili sauce, a little white sesame, and add a few drops of sesame oil, 1 teaspoon of old vinegar, 2 garlic, 1 teaspoon.
Stir into the marinade, marinate for 2 hours.
Preserved eggs 2 cut into small pieces, 1 point 2 and half points 3.
The octopus is also called Wangchao in the north. It is washed with 1 spoon of salt and washed.
Cook in water, cool in ice water immediately to make the meat firm and elastic, and all the materials can be loaded on the plate.
Appetizing preserved eggs.
The Fujian style cold cut is finished. The first dish at the banquet is dipped in various spices to make it delicious.
Cold dishes need to be mixed with dipping materials such as: garlic, vinegar, soy sauce, sesame oil and so on.
The Fujian style cold cut
- 1 Barbecued pork
- 2 Century egg
- 3 OCTOPUS
- 1 bag salted jelly fish
- 2 cucumbet peel
- 1 tomato skin
- 1 coriander
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