Original Wang Wenjing Flavor Planet
Among the three northeastern provinces, the people of Liaoning seem to be the happiest.
Rice in the Liaohe Delta is on a par with the five constants, rice field crabs do not lose hairy crabs, and mushroom walnuts in Benxi ravines are aligned with Changbai Mountain and Xiaoxing'an Ridge.
In addition, the seafood in Bohai Bay is churning in the rice pot all year round, and a small seafood sign in Gaizhou can make people flock to it.
All kinds of seafood delicacies churn in the pots of the people of Bohai Bay all year round
* "Let's Move Seafood"
The people of Heiji, who are inland, must express their envy with tears in the corners of their mouths.
Every spring, shrimp crawlers from Bohai Bay pour into the provincial seafood market, and the loudspeaker of the community vegetable supermarket will broadcast like a repeater, as if you will miss something if you don't eat a few meals at this time.
The Northeast Seafood Market in the morning is always lively
* Born foodie GO
Unfortunately, there are always people who skip the small vendors in front of their homes, take advantage of the fact that the sun has not yet come out, rush to the morning market, and finally buy their favorite things at a small stall that looks inconspicuous.
When you open your eyes, they have begun to "hiss": seafood and seafood, not just a fresh picture, such a fresh shrimp crawler must be eaten raw.
Raw pickled shrimp crawler is the best destination for northeast shrimp
* Larger even
Then you can see, Chaoshan raw pickling is known as poison, the people of Liaoning also like this mouthful, born in bohai Bay, soy sauce brine shrimp crawler once popular in the local area, soon spread to other cities in the province.
After the shrimp crawlers are packed, pour them into the cooked and cooled soy sauce water, then mix with coriander, garlic and a small millet spicy.
Since the moment it was put into the crisper box and put in the refrigerator, it has been remembered by the whole family, especially the children who are known for sticky teeth (Northeast dialect, meaning grinding, grinding people):
"Shrimp crawler is good", "When is the shrimp crawler good", "It's 9:30 now, shrimp crawler is not good". When it finally came out of the refrigerator, the family watched TV while crawling with jelly-like brine shrimp.
Sometimes eating shrimp crawlers is also an important family activity for northeastern people
Well, Chaoshan raw pickling has turned into a snack-like food here.
Curiously, this way of eating has always been low-key in the northeast.
If you eat steamed shrimp crawlers with a Yingkou person, she will most likely shyly say to you, "We all eat themselves raw in soy sauce", pay attention to her expression, as if she has done something that most people can't accept.
* Yan control high quality food
At this time, if you justifiably tell her that you like to eat like this, believe me, your relationship will take a big step forward.
Along with the shrimp crawler is the Dandong yellow clam.
In the northeast, if the word "Dandong" is not titled, it will not reflect its noble bloodline. Only Dandong yellow clams can be compared with "fat".
Dandong yellow clams are crowned with noble northeast blood for their fresh and fat beauty
* Storm Blue's Flavor Kitchen
The most representative example is when you walk into a seafood stall with high-profile low-price publicity, just ask, "Why are today's yellow clams so bad, not Dandong's?" ”
The boss's enthusiasm will cool down in three seconds, and the way to express it in a tit-for-tat way is that he quickly glances at you and says coldly: "The price of Dandong yellow clams?" What are you thinking! ”
Boiled seafood is of course suitable for Dandong yellow clams, and some northeastern people will accompany a plate of Limin brand garlic sauce.
Dandong yellow clams are also suitable for boiling
* Uncle Good thing
But in Dandong, yellow clams frequently appear in barbecue restaurants along the Yalu River, alongside roast beef, next to the oven.
Just put them on a charcoal grill stand, and the yellow clams open their mouths to bubble up a puddle of water, and they can be enjoyed.
The yellow clam opens its mouth and means that it can be eaten immediately
* Food table
In a Northeastern dialect, it is described as a special "rush", that is, clam meat is affordable and beneficial, which makes people deeply realize that it is indeed a piece of delicious and tender meat, without adding any spices.
If you're lucky, you'll also meet North Korean female college students who come to work, holding their guitars and singing national songs, bowing and Chinese to you fluently: Please enjoy your yellow clams!
In the summer, the Bohai Bay seafood ushered in the off-season, and the only hope was the appearance of water stings.
Remove the head and offal, rinse repeatedly, cut into strips and mix directly with cold sauce, parsley and vinegar are essential, and drizzled with chili oil, white sesame seeds and fine salt.
Chilled jellyfish with shallot oil is also a common way to eat jellyfish
The slippery texture is very different from the common old vinegar stings, and you will obviously feel that they slowly melt into water as you eat.
The taste of the old vinegar sting head will be a little softer than that of cold mix
At the beginning, you can also use chopsticks to pick up and send it to your mouth, and at the end, you can simply put the basin up like a soup and drink it in one breath, which is why people in some places call the water sting "jellyfish soup".
In the scorching summer, the sour and spicy water sting is unusually refreshing, and you can also choose to drink a sea oyster cucumber soup.
My Dalian friends around me can prove how much the people of Dalian love sea oysters.
The north is called sea oysters, and the south is called oysters
* Nine lines
He says "dei" instead of "yes", and everyone simply says that his Tohoku dialect is sea oyster flavor, while Heiji's Tohoku dialect is at best a big bun flavor.
Sea oyster cucumber soup is similar to Fujian's snail bitter melon soup, a vegetable with its own fragrance finds another delicious shellfish, and the two go hand in hand.
Sand snail bitter melon soup is also a combination of seafood + vegetables and fruits
*Weibo @ Chen Xiaoqing
The combination of sea oysters and northeast dry cucumbers is like the octopus and noodles of PanjinHong Beach, which have been upgraded on the basis of pork stew noodles and accidentally become a local seafood dish in the northeast.
Bohai Bay seafood will return strongly in the autumn.
As the weather gets colder, people's bodies intensely summon oil and water. Tohoku sauce has become an indispensable spice in the kitchen.
During this season, they meet greasy flying crabs unexpectedly.
Each small shop has its own sauce pickled flying crab secret
* Dalian food entertainment circle
Put shredded ginger in the frying pan, fry the egg sauce, put the flying crab after the sauce aroma overflows, if you want to make the crab meat taste, you can also chop it into pieces, the sauce is best not to pass them.
Wait until the flying crab is fully red, and the sauce smells of crabs, and you can put a large piece of the pot into the pot. The viscous sauce is dipped in the flying crab, including two huge pliers.
Flying crabs turn red and can come out of the pot
* Weibo @ Windy Love
The biggest feature of this dish is that it can make the most elegant people in the world let go of their reticence, and the oily corners of their mouths, the fingers that have nowhere to rest, and the juice that spews out when breaking crabs, ruining people's images.
But you'll still stick your chopsticks out to them in the presence of a tissue.
One of the joys of eating crab is getting started straight
*Weibo @WHzeng Red 00
So that the flying crab is listed, many people automatically filter out the idea of steaming the flying crab in their minds, the sauce and the sea crab chess opponent, and even the leftover sauce has become seafood sauce.
You can add eggplant or shiitake mushrooms to it, or you can mix the noodles and bibimbap directly.
Simply eating a meal of crab can also be very happy
* "Little Seafood"
Even when it comes to the process of brushing the pot, do not add water too early, while a trace of heat is still there, put in the dried tofu that the northeasterners use to wrap the green onions, and rub the bottom of the pot repeatedly with them - until this time, a meal of stewed crabs with large sauce is completely used.
In winter, the seafood of Bohai Bay is poured into the sauerkraut white meat in large quantities.
It was many, many seaweeds, many, many shrimps, many, many sea oysters and all kinds of shellfish, crabs and green shrimp seemed to be used only to borrow flavor, and sauerkraut and white meat were the protagonists.
A sauerkraut white meat hot pot, you can add anything you want, no matter the type
* The first season of "Boiling Bar Hot Pot"
If the traditional white meat is replaced with lamb and sheep tail oil, it becomes a freshly cut lamb hot pot.
But if you just stew a pot of pork belly and sauerkraut as usual, after putting in these miscellaneous seafood, you must cherish the delicious sauerkraut soup, which is the real contribution of Bohai Bay seafood to Northeast cuisine.