Mingxi Huaishan [Fujian Mingxi Specialty]

What is Mingxi Huaishan? Authentic Fujian Mingxi specialty: Mingxi Huaishan

Content summary:Do you want to know what Mingxi Huaishan is? This article is a detailed introduction to the local specialty of Mingxi, Fujian Province - Mingxi Huaishan. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mingxi Huaishan. The full text takes about 4 minutes to read, mainly including the basic introduction of Mingxi Huaishan and its nutritional value? What are the product characteristics of Mingxi Huaishan? How did the history of Mingxi and Huaishan come about? The production method of Mingxi Huaishan, etc

Basic introduction of Mingxi Huaishan

Mingxi Huaishan, also known as yam, is locally called "shuzi". Mingxi Huaishan has a long history of cultivation, and local farmers have a traditional habit of planting Huaishan. It is a major advantage and characteristic agricultural product in the local area, with good taste and excellent quality. It is rich in nutrients and contains various essential nutrients for the human body. It is a delicious vegetarian delicacy and a famous dish on the local and even Fujian provincial dining tables. At present, the county is implementing projects such as standardized production of Huaishan and Huaishan Good Variety Project. Mingxi Huaishan has passed the certification of pollution-free agricultural products by the Ministry of Agriculture. The variety 'Mingxi Huaishan No.1' has been recognized as a new variety by the Fujian Provincial Variety Approval Committee

Uniform thickness, usually with a diameter of 2.5 centimeters or more, few hairs, yellow brown or dark brown skin, snow-white meat color, dense meat texture, moderate powdery texture, sticky aroma, fresh and refreshing taste, easy to cook and crispy without scattering

How did the history of Mingxi and Huaishan come about

Yam was originally referred to as Dioscorea, also known as Yam, Yuyan, etc. There is a record of Dioscorea in the Classic of Mountains and Seas, which was used until the Tang Dynasty. Emperor Tang named it Li Yu, and the character "Dioscorea" sounds the same as "Yu", which was suspected of violating the imperial taboo. Therefore, it was renamed as Potato Medicine. In the Song Dynasty, there was another emperor named Zhao Shu. As a result, "Shu" and "Shu" had the same pronunciation and had to be renamed. Because the medicine was also called yam, the name yam came into being

Method of making Mingxi Huaishan

Fresh Huaishan steamed pork ribs

Ingredients: 1 pound of pork ribs, 150 grams of fresh Huaishan, a little soy sauce, some salt, some cornstarch, some cooking wine, some soy sauce, and some oil

Method:

1. Wash and cut the fresh Huaishan thinly, soak it in light salt water, and then remove it for later use

2. Wash and drain the fermented black beans

3. Wash the pork ribs and chop them into small pieces. Then marinate them with an appropriate amount of salt, cornstarch, cooking wine, soy sauce, and oil for 2 hours<4. Spread Huaishan on a plate, top with marinated pork ribs, and sprinkle with fermented black beans

5. Steam over water for 20 minutes