As the saying goes, relying on the mountains to eat the mountains, relying on the sea to eat the sea. Qingdao is rich in marine resources, and all kinds of seafood and seafood are not only an important part of the daily diet of local citizens, but also a must-taste dish for tourists to Qingdao. Today, I would like to introduce you to two common specialties in Qingdao - raw shell abalone and braised prawns.
The original shell abalone is one of the representatives of the famous Lu cuisine. It is made with precious abalone as raw material and cooked with shells. When tasting this dish, it is best to use a knife and fork to facilitate the peeling of abalone shells, and second, to enjoy the subtleties. According to the requirements of the traditional Lu cuisine processing this dish, the processed abalone meat must be added to the shallots, ginger slices, and soup into the container for steaming; more than two hours, steaming until cooked, can be operated according to other steps, so that the taste is soft and tender, the taste is more delicious.
The original shell abalone is one of the representatives of the famous Lu cuisine, which has a history of more than 2,000 years, and has been regarded as a delicacy since ancient times, ranking as the "crown of seafood". This dish is cooked with precious abalone as a shell. Raw raw meat, original taste, delicious taste, fresh and mellow taste, soft and sticky abalone. To make this dish, the abalone meat is first grilled and matured, and then put into the original shell to keep it in its original state, and then burned with a sauce, just like the abalone diving to the bottom of the sea, transparent and shiny, the meat is tender and delicious. It's fun to put it whole into a dish and watch it shape and eat its flesh.
Here's how:
1. Brush the abalone with a brush.
2. Use a spoon to slice the abalone meat, do not discard the abalone shell, rinse well and set aside.
3. Dispose of the abalone sandbags and offal and rinse
4. Abalone meat with cross flower knife.
5. Put the cut abalone back into the abalone shell and chop the green onion, ginger and garlic.
6. Place the abalone dish in the steamer, boil on high heat and steam for 5 minutes, and it will become old after a long cooking time
7. Make the ingredients, cut the green onion, ginger, garlic and coriander, and decorate the carrot flowers.
8. Stir-fry the ingredients in a frying pan.
9. Add steamed fish soy sauce and soup abalone sauce and stir-fry evenly
10. Decant the steamed abalone to the juice.
11. Add the seasonings one by one with a small spoon and the original shell abalone is ready.
Braised prawns in oil are one of the classic Specialties of Lu cuisine. It uses Bohai Bay specialties crystal full, large body, the best taste of the sea caught wild prawn as raw materials, thin skin and green under the pot to see the oil is red, after the dish is bright red. Oil stewing is a unique production technique of Lu cuisine, which is first sautéed or fried for preliminary cooking, and then simmered in seasoning oil and sauce. Delicious raw materials coupled with unique production technology make the tender and white shrimp oil moist and palatable, fresh, fragrant, sweet and salty four flavors complement each other, not only without losing the original seafood umami taste but also rich in high nutritional value.
Here's how:
1) Shrimp first go to the shrimp line, cut along the back of the shrimp, and pick it out.
2) Pour vegetable oil into the pan, the amount is slightly more, heat 80% of the shrimp, then pour the shrimp into the oil pan and fry until the shrimp change color.
3) Remove the shrimp, then leave the bottom oil, add the minced garlic, tomato sauce, sugar and stir-fry to bring out the aroma.
4) Then pour the shrimp into the pot, drizzle cooking wine, consume oil, salt appropriate amount, put in the green onion, cover the pot and stuff for 1-2 minutes to get out of the pot.
In fact, in qingdao people's family banquets, wedding banquets, baby banquets, abalone and prawns are already normalized dishes, not expensive. For foreign tourists, the most direct way to remember the taste of Qingdao is through eating, through a shrimp to eat more, a shell to eat more and other cooking methods can make tourists eat will remember. Although the beautiful Qingdao cannot meet everyone's tastes and needs, nor can it satisfy everyone, as long as you come to Qingdao for tourism, we warmly welcome, have questions to give advice, we can rectify the deficiencies in time, and deliberately smear it is not OK.