Fuzhou Lychee Meat
by Caoxi pig
Favorite
Difficulty
Normal
Time
1h
Serving
2
Fujian cuisine is one of the eight major cuisines in China. Fuzhou cuisine is the mainstream of Fujian cuisine. It is not only popular in Fuzhou, but also extremely popular in eastern Fujian, central Fujian, and northern Fujian. It has red as its main color and taste mainly sweet and sour. Taste and wine, rich soup and other characteristics, such as Buddha jumps over the wall, lychee meat, pork ribs, stir-fried double crisp, etc. are all representative dishes of Fuzhou cuisine.
The lychee meat introduced today is one of the famous dishes that are often cooked in Fuzhou people’s New Year banquets and daily homes. The color is gorgeous; the smell, sweet and sour taste stimulates the taste buds; the food is crispy on the outside, tender on the inside, sweet and sour. The traditional Fujian vegetable lychee meat with visual, taste and smell has a history of nearly 300 years. It is named after its color, shape and taste are all like lychees.
The method is not unique. Some chefs will cook fresh lychee together with the fried crispy meat, and some will cut the meat a few times before frying, making the fried crispy meat look like lychee, and some will use it. A small amount of food coloring is mixed with raw meat to make it look like lychee after being fried
I remember that when I was young, my grandmother made lychee meat with food coloring. The fried crispy meat was red and bright like lychees. My cousin used edible red to scare my grandma and scared her old man, ha ha, Brother is always naughty
The method of making lychee meat today is one of many methods, using sugar, vinegar, soy sauce, tomato sauce, etc. to make a sweet and sour and delicious paste mixed with crispy meat to cook a mouth-watering traditional dish—— Lychee Meat
The lychee meat introduced today is one of the famous dishes that are often cooked in Fuzhou people’s New Year banquets and daily homes. The color is gorgeous; the smell, sweet and sour taste stimulates the taste buds; the food is crispy on the outside, tender on the inside, sweet and sour. The traditional Fujian vegetable lychee meat with visual, taste and smell has a history of nearly 300 years. It is named after its color, shape and taste are all like lychees.
The method is not unique. Some chefs will cook fresh lychee together with the fried crispy meat, and some will cut the meat a few times before frying, making the fried crispy meat look like lychee, and some will use it. A small amount of food coloring is mixed with raw meat to make it look like lychee after being fried
I remember that when I was young, my grandmother made lychee meat with food coloring. The fried crispy meat was red and bright like lychees. My cousin used edible red to scare my grandma and scared her old man, ha ha, Brother is always naughty
The method of making lychee meat today is one of many methods, using sugar, vinegar, soy sauce, tomato sauce, etc. to make a sweet and sour and delicious paste mixed with crispy meat to cook a mouth-watering traditional dish—— Lychee Meat
