#Winter Food Season #China has four seas, and the seafood produced is different, but where is the best seafood? Then the seafood produced in Dalian, the southernmost part of the Liaodong Peninsula, must definitely occupy a place.
Dalian produces many precious sea treasures, such as the well-known Liao Ginseng and Dalian Bao, which are regular customers at high-end banquets around the world.
Dalian belongs to the four seasons of the coastal city, the seafood produced here in the four seasons are also different, the cold season because the sea is cold, the seafood in this season in order to resist the cold, so the meat quality will become tight and fat, so Dalian this season has a lot of seafood is the most plump and fat time of the year.
During the cold season, Dalian people especially like to cook with locally produced small seafood, especially the following 6 kinds of food cooked with local small seafood, which are difficult to eat after leaving Dalian.
1. Sea vegetables
The colder the sea vegetable weather, the more tender it is, there are many varieties of sea vegetables listed in Dalian during the cold festival, among which the more popular ones are wide leaf vegetables, rotten pots and sea mustard greens, and the winter in Dalian does not eat a meal of "fresh to the heel" sea vegetable buns, which will leave some regrets.
To prepare the Dalian seafood buns:
Main ingredients: wide-leaved sea vegetables, pork belly, a little cabbage or radish, minced green onion and ginger, minced garlic, a poinsettia of fresh soy sauce, salt, pepper, oyster sauce, star anise
Preparation Method:
1. Wash the sea vegetables several times with washing until the water becomes clear, then fish out the water and set aside, the pork belly is fat and lean and cut into cubes separately, and the Chinese cabbage is washed and cut into finely chopped.
2. Put the oil into the pot into the star anise to fry out the aroma, put the fat into the pot and sauté it with a low heat until the fat meat is golden in oil, then put the lean meat into the pot and fry the crispy and fragrant, add the green onion and ginger minced to fry the incense, cook the cooking wine and a pint of fresh soy sauce to fry the meat to color.
3. Mix the dried seaweed and the chopped cabbage together and add the minced garlic, salt and pepper.
4. Pour the sautéed diced meat together with oil into the sea vegetables and cabbage, add oyster sauce and stir well.
5. Half of the flour is blanched with boiling water, the other half is mixed with water, then the two doughs are combined together, the next dose is rolled into a bun skin, and the mixed sea vegetable stuffing is wrapped in it.
6. Put the wrapped bun into the steamer, steam the steamer and turn off the heat for 15 minutes before taking it out and enjoying.
2. Ctenophora shellfish
Dalian's scallops are famous throughout the country, the cold season is the time when the ctenobus is on the market, it is said that this year because of the Tanga fire eruption, the scallops that escaped a few years ago ran back to Zhangzi Island, true or false do not know, but this season of ctenophore shellfish is indeed plump and fat.
Scallops can cook a lot of food, Dalian people like to use it to wrap dumplings or buns, or not to scramble eggs or mix with spring onions, generally people who like to drink wine like shallots mixed with scallop meat this dish.
To prepare the scallions to mix with scallops:
Main ingredients: fresh scallops, spring onions, a poinsettia of fresh soy sauce, aged vinegar, ginger slices, salt, cooking wine, sugar
1. Brush the scallops, add salt, ginger slices and cooking wine to a pot and cook until the opening is turned off and the heat is removed.
2. Peel the boiled scallops and remove the black offal from the meat, and wash them with warm water.
3. Mix the washed scallop meat with the chopped shallots, pour in a sauce made of fresh soy sauce, aged vinegar and sugar, and drizzle with a spoonful of hot oil.
3. Hairy clams
Hair clams are delicious small seafood in winter, and after cooking, the meat contains a pool of tender juice, which is delicious and delicious.
To prepare the clams mixed with spinach:
Main ingredients: fresh clams, spinach, minced garlic, minced ginger, ichipot of fresh soy sauce, aged vinegar, salt, horseradish, chili oil
1. Brush and wash the clams into the pot, add a little salt and a few slices of ginger to the pot, cook on high heat until the clams open and turn off the heat.
2. After the spinach is picked and washed, blanched in a pot of boiling water until it changes color and then fished out to be too cold, and the spinach after being cooled is dried and cut into sections.
3. Peel the shell of the cooked clams, remove the shredded feet on it, and add the sauce mixed with ginger and garlic minced, a poinsettia of fresh soy sauce, horseradish, aged vinegar, salt and chili oil.
4. Mix the mixed clam meat with spinach and enjoy.
4. Sea oysters
Dalian people are true love for sea oysters, and the colder the winter days, the fatter the sea oysters, and Dalian people don't like big oysters, so they love locally produced small sea oysters.
The most delicious way to eat sea oysters is to eat them raw, but this is a test of the quality of sea oysters, and there is the dish of fried oyster yellow, which is a hard dish that Dalian people must have during the New Year.
To prepare the fried oyster yellow:
Main ingredients: sea oyster meat, pepper, salt, cooking wine, flour, beer, baking powder
1. The sea oysters are rinsed to remove the remaining shells and impurities, and then blanched in a pot of boiling water until the sea oyster meat shrinks and then fishes out.
2. Add baking powder to the flour according to the ratio of baking powder and flour 1:100, then pour in the beer to make a straight stream of paste, add cooking oil and let it ferment for 20 minutes.
3. Put oil into the pot, when the oil temperature is 50% hot, put the sea oysters wrapped in the adjusted paste one by one into the pot, fry until the oysters are golden and floating, and then fish out, and then re-fry in the pan until the shell is crisp and fished out.
5. Porcelain snail
Dalian has many varieties of snails, including incense snails, vein red snails and porcelain snails are more popular in this season, the price of secondary snails is cheaper than other conch varieties, and the meat is more brittle, which is the season when it is listed in large quantities.
There are many delicacies that porcelain snails can cook, common practices are boiled, stewed snails and stir-fried snails for kohlrabi, etc., but there are few restaurants operating snail slices, so people who love to eat this dish can only make their own at home.
To prepare the conch slices:
Main ingredients: fresh porcelain snail, pork tenderloin, green onion, ginger and garlic, salt, pepper, cooking wine, water starch, pepper oil, peppercorns
1. The purchased porcelain snail is crushed with a knife back to take out the meat, add salt and white vinegar to scrub to remove the mucus, remove the internal organs and leave only the snail head, and turn the screw head into thick and uniform pieces.
2. Wash and cut the tenderloin into thin slices, add salt, cooking wine and pepper to grasp and mix well, add water starch to marinate and sizing.
3. Boil water in a pot, boil the water and then blanch the screw until the screw curls up and shrink, then quickly fish out the cold water.
4. Put oil into the pot, when the oil temperature is 40% hot, put the meat slices into the pan to lubricate the oil, slide until the meat slices become white and float up, and then fish out the oil control.
5. Pour in the oil at the bottom of the pot to burst the aroma, add the pepper slices and fry until they change color, then add the smooth slices of meat and the blanched screws, pour in the sauce mixed with salt, pepper, sugar and water starch, stir-fry evenly and then pour in the pepper oil.
6. Fake abalone
To say that the most popular small seafood in Dalian during the Great Cold Festival, fake abalone must be counted as one.
Don't look at the fake abalone is much cheaper than the real abalone, but it is a proper wild seafood, the meat is thick in the mouth and the taste of chirping, there is no peculiar smell and strange taste, and the fake abalone tail of this season is yellow, which is particularly fragrant to eat.
To prepare the shallots to mix with fake abalone:
Main ingredients: fake abalone, spring onion, a pint of fresh soy sauce, balsamic vinegar, sugar, salt, peppercorns, cooking wine, ginger slices
1. Add salt to the fake abalone and scrub to remove the mucus, rinse off with water.
2. Put the washed fake abalone into the pot, add cooking wine, ginger slices, salt and peppercorns, and boil in water equal to the fake abalone until the pot is boiled and turn off the heat for a while.
3. Take out the cooked fake abalone and pull out the meat, remove the black offal on the fake abalone, and wash the fake abalone meat with warm water.
4. Add shredded shallots, a pint of fresh soy sauce, balsamic vinegar, sugar and salt to the washed fake abalone and mix well, and pour hot oil on top.
There are many special seafood produced in Dalian during the cold season, such as red shellfish, horse dung sea urchin, etc. all have their own fresh and sweet taste, and these small seafood are still difficult to eat without Dalian.