Fujian Dishes

Squid with Pineapples

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Materials:

Preparations:

Score the squid with crisscross cuts, then cut into pieces, scald, remove and drain off the water.
Cube the fresh pineapple and put on a plate.
Mix condiments to make a spicy sauce, pour into a wok containing a little oil and bring to the boil, put in the squid and stir-fry quickly, toss and add to the pineapple pieces, decorate with tomato wedges.

Stir-fried Clam

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Materials:

Preparations:

Clean the clams and cut each one in half, dip into 60 centigradeæ water and remove when half-done; remove the membrane, rub in cooking wine.
Slice the mushrooms and add fresh soup, salt, MSG, sugar, soy sauce, sesame oil and cornstarch to make a spicy sauce.
Saute chopped garlic, drop in the mushrooms, bamboo shoots and stir-fry; pour in the spicy saute, bring to the boil, add cornstarch solution, put in the clam meat and toss a few times.

Phoenix Tailed, Dragon Bodied Prawns

Materials:

Preparations:

Slice the mushrooms, bamboo shoots and scallion stalks.
Cut the ham into strips.
Clean the prawns, keeping on the tails and shells, beat with the side of a cleaver.
Put the ham strips crosswise on the prawn tails and bend them up.
Dip into boiling oil to retain the shape.
Heat oil, put in condiments, then the prawns, toss several times.

Drunk Crab Phoenix Tailed, Dragon Bodied Prawns

Materials:

Preparations:

Discard the shell, clean and dice the crab, place in a bowl, pour in sorghum wine and steep for a while.
Mix together soy sauce, sugar, sesame oil, vinegar and seasonings, add the crab, and fry-stir then marinate for three hours.

Welks with Distiller's Grains

Materials:

Preparations:

Slice thinly the whelk meat, scald, stir in Shaoxing rice wine.
Slice the mushrooms and bamboo shoots.
Slice scallion stalks, Mix with clear soup and condiments to make a spicy sauce. Stir-fry bamboo shoots lightly.
Flavor oil with ginger and garlic, add distillers grains, mushrooms, bamboo shoots, spicy sauce, drop in the sliced whelk meat and stir-fry.

Crab with Eight Delicacies

Materials:

Preparations:

Clean the red-colored crabs, draw out the meat and ovaries.
Put a piece of dough on each side of a plate.
Dice and scald the other eight ingredients, drain off the water, add condiments, put the mixture around the dough; mix egg white with condiments and pour over the eight delicacies, steam for 15 minutes.
Replace the dough with crab meat and ovaries, restoring the shape of the crabs, and steam for 10 minutes.
Boil the stock, season, pour over the crabs.

Jar of Delicacies

Materials:

Preparations:

Pile the soaked dry ingredients in layers in an earthen jar containing Shaoxing rice wine together with the chicken, duck, lamb, ham, tendons, mushrooms and bamboo shoots.
Add cassia bark, crystal sugar, cooking wine and salt, seal the jar with a lotus leaf, boil over a charcoal fire, simmer until soft, serve from the jar.

Chinese Radishes with Clam Meat

Materials:

Preparations:

Wash the radishes and cut into 100 pearl-shaped pieces, scald, pass through hot oil, put in soup-stock and bring to the boil.
Pour out the soup, add white soup and simmer for five minutes, transfer to a bowl.
Slightly fry flour in oil until brown, put in the radish pieces and soup, bring to the boil, add condiments and transfer to a plate.
Steam the clam meat until done, transfer to the plate.