Guilin's Eighteen - Stuffed Dishes is a bright pearl in Guilin's food culture. It is like a rich and diverse food treasure, containing a variety of unique delicacies.
This series of stuffed dishes includes stuffed river snails, stuffed tofu, stuffed eggplants, stuffed peppers and many other forms. Each kind of stuffed dish has its own unique features. From the selection of ingredients to the cooking methods, they are carefully designed.
Stuffed River Snails: Live river snails are used as the stuffed shell. The outer shell of the river snail is hard, but the inner space is cleverly used to fill the stuffing. The stuffing is usually a mixture of minced pork, leeks, mushrooms, etc. The minced pork provides a strong meaty flavor, the leeks add a fresh smell, and the mushrooms bring a mellow fragrance. When making it, first wash the river snails and cut off the tails to facilitate subsequent stuffing. Then carefully fill the seasoned stuffing into the river snail shells. After filling, they can be either steamed or boiled. After cooking, the freshness of the river snails and the flavor of the stuffing blend with each other. When tasting stuffed river snails, first suck out the soup inside the river snails. The delicious soup spreads in the mouth instantly. Then use a toothpick to pick out the snail meat and stuffing. The taste is rich, with both the toughness of the river snails and the softness of the stuffing.
Stuffed Tofu: Tender - textured tofu is selected as the stuffed shell. Tofu is like a soft sponge and can well absorb the flavor of the stuffing. The stuffing is mostly made of pork, scallions, eggs, etc. The combination of fat and lean in the pork ensures a rich taste. The scallions bring a faint spicy fragrance, and the eggs make the stuffing more compact. When making it, cut the tofu into appropriately - sized pieces and dig a small pit in the middle for stuffing. After filling the stuffing, some people choose to fry it to make the outer skin of the tofu golden - brown and crispy while the inside remains tender; some people choose to steam it to make the tofu fully absorb the flavor of the stuffing. After frying or steaming, the outer skin of the stuffed tofu is either crispy or tender. Take a bite, and the freshness of the stuffing and the tenderness of the tofu collide in the mouth, forming a wonderful taste.
Stuffed Eggplants: Eggplants are used as the main stuffed shell. The flesh of the eggplant is soft and has a certain toughness. Its long and thin shape is suitable for stuffing. The stuffing is generally composed of minced meat, shrimps, fungus, etc. The minced meat gives the stuffing a substantial taste, the shrimps add the freshness of seafood, and the fungus brings a crispy texture. When making it, cut the eggplant into thin slices, put the stuffing between two slices of eggplant, and then it can be cooked by steaming or boiling. After cooking, the eggplant becomes even more tender, absorbs the freshness of the stuffing, and tastes both the original fragrance of the eggplant and the rich flavor of the stuffing. The taste is tender and rich in layers.
Stuffed Peppers: Peppers are used as the stuffed shell. Peppers have different degrees of spiciness to choose from, such as less - spicy green peppers or more - spicy pointed peppers. The stuffing is usually composed of pork, glutinous rice, fermented soybeans, etc. The pork provides a meaty flavor, the glutinous rice makes the stuffing softer and more chewy, and the fermented soybeans add a strong bean flavor. When making it, wash the peppers, cut off the heads, hollow out the internal seeds, and then fill in the stuffing. It can be cooked by frying or steaming. After frying, the outer skin of the stuffed peppers is slightly wrinkled, with a little charred flavor, and the internal stuffing is soft, fresh and fragrant; after steaming, the stuffed peppers maintain the original color of the peppers, the taste is more fresh, and the flavor of the stuffing can also be well - distributed.
These stuffed dishes use meat, eggs, tofu, etc. as the stuffing and river snails, bean dishes, tofu, eggplants, etc. as the stuffed shells. They are cooked through various methods such as steaming, frying, boiling, and stuffing, presenting eighteen different flavors. Each flavor is like a unique food symphony, with its own rhythm and melody. Some stuffed dishes have a tender taste, some have a crispy taste, some are sour and spicy, and some are mellow and delicious. Each has its own characteristics and together they form the colorful food - picture of Guilin's Eighteen - Stuffed Dishes.
