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Qingdao people who eat the sea by the sea
There is an inseparable love for seafood
And the mention of Red Island
It is a unique position in the "seafood complex" of Qingdao people
Excellent water quality in the sea area of Hongdao Seafood tastes excellent
Even some endemic varieties may not be able to eat if they want to eat them
Never heard of it!
So
The correct posture for Qingdao people to eat seafood in spring
Let's start with Red Island Seafood...
(This is a full seafood science post ~)
The delicious "Wax Fish Jelly"
Wax bass, scientific name river puffer, Hongdao is also called "boat mackerel". Because it is rich in collagen, the fish jelly made with it is the toughest and most fragrant.
There are two kinds of common bass fish, there is a row of meat on the belly, and the one that feels like a hand is a good material for making fish jelly. Once upon a time, adults made fish jelly, and children would gather around to watch, talk and laugh, a lively scene. Now such scenes are now rare.
The vertebrae of the wax bass, which are round and have holes in the middle, can be strung into bracelets and necklaces to bring to the children of the family, which is said to ward off evil spirits and ensure peace. In the past, many people also used the belly of the wax bass to make rattles for children to play, and there was also another taste.
The blood and internal organs of the waxed catfish are poisonous. Fresh bass fish should be removed from the internal organs, repeatedly rinsed to remove the residual blood, after making dried fish for a long time to preserve; larger wild bass fish collagen is more abundant, better used to make fish jelly. Coupled with the sweet green radish combination, it can not only detoxify, but also increase the taste.
The prepared fish jelly is transparent and crystalline, the chopsticks are picked, full of elasticity, and the middle is mixed with turquoise radish pieces and cooked fish meat, layer by layer, it looks like people's appetite is greatly boosted. Put in the mouth, the umami taste of the fish plus the fragrance of the radish, smooth but not greasy, without the fishy smell of the sea fish, is an indispensable dish Chinese New Year's Eve the Red Island people on the dinner table.
Fresh and fragrant "Huanggu stewed cuttlefish"
The net, also known as the circle net, is a local instrument specializing in the fishing of cuttlefish and yellow cuttlefish in Hongdao, relying on this net to form a unique fishing method. Put this net into the sea, and after a whole night, you can harvest a lot of cuttlefish and yellow cuttlefish by closing the net. At that time, in order to save time and firewood, fishermen working at sea put these two kinds of fish in a pot at the same time and cooked them in water, and over time they formed a primitive style delicacy - Huanggu stew cuttlefish.
Boiling can not only completely awaken the concentrated fresh flavor of the fish, but also maximize the preservation of the original flavor of the ingredients, so that the deliciousness of Huanggu stewed cuttlefish is incomparable, to achieve fresh and transparent fragrance, fragrant in the situation.
In the spring, the meat is the fattest and the best time to catch it. This fish is rich in protein, fat, collagen, vitamins and other elements, and its nutritional value is extremely high. Cuttlefish can be caught all year round. Although the ink of cuttlefish affects the color of dishes, it has beauty and health benefits and anti-cancer effects. Therefore, now people will try to retain its ink when eating.
Huanggu stew cuttlefish, the freshness of huanggu fish, coupled with the fragrance of cuttlefish, beads and walls, delicious. Today, this delicacy has long been a famous dish in local restaurants and hotels, and the price is very high.
But in the homes of the people, it still retains the simplicity and wisdom of the fisherman's life. It seems that it has become the most natural happiness for hard-working people to use it to make wine dishes.
Nutritious and delicious "light fish"
Light fish, also known as "sea catfish", "catfish light fish", "silly catfish light", "silly ray", "sea ray", is a bottom fish, growing in the seawater. The skin is gray or gray and yellow, the body is shaped like a carrot, the head is large and flattened, slightly resembling a freshwater catfish, the mouth is large but beardless, but the tail is very thin. Generally, natural fish are 15-20 cm old, and can reach 30 cm after one age. Winters in the north are cold and generally cannot overwinter.
In recent years, most of the shrimp ponds in Hong Dao have raised this light fish, because it can screen out excellent shrimp for you, in such a pond fish and shrimp polyculture, and the bait is very sufficient, 30 cm long light fish is not rare. At the same time, light fish and fish meat is rich in nutritional value, low fat content, low cholesterol, rich in protein, calcium, phosphorus, iron, vitamins, etc., while providing the necessary nutrition for the human body, it can emollient and anti-aging, replenish blood and qi. Coupled with the simple cooking and delicious taste, it is quite popular in Red Island.
There are two most common ways to eat light fish, one is light fish stewed tofu, and the other is braised light fish.
Wash the light fish and cut the tofu into small pieces for later. Pour oil into the pot, stir fry the green onion and ginger, add the peppercorns and large ingredients, and pour in hot water. After bringing to a boil, add the washed light fish and boil for a while, then add the tofu, cover the pot and simmer for about 30 minutes. Add the right amount of vinegar and remove from the pan. Light fish stewed tofu is not only delicious, but also has the effect of medicinal food.
Another kind of braised light fish, that is, wash and drain the light fish, marinate with an appropriate amount of white wine, soy sauce, green onion and ginger for 5 minutes, pour oil into the pot and heat it to 60%, add the light fish and fry until golden brown on both sides, then pour it out. Put the oil back in the original pot, add the green onion and ginger slices to fry until fragrant, add the fried light fish, add the white wine, soy sauce, sugar, salt and water and cover and simmer for 10 minutes, collect the thick soup on high heat, cook the balsamic vinegar, drizzle with sesame oil. It is characterized by red color sauce, tender meat, and delicious taste.
Delicious "end of the day"
End cargo, a very small shrimp boy, now commonly known as "nano shrimp", soft and delicious meat, its growth environment is very picky, only grown in shallow water at the mouth of freshwater rivers, and the yield is not very large. The gentle tidal flats and suitable water temperature in the shallow sea of Hongdao are very suitable for the growth of final cargo. Since the 1970s, the Dagu River has been heavily polluted, and the final cargo has almost disappeared. In the 21st century, with the gradual restoration of the ecological environment of the Dagu River, the long-lost last goods have been brought to the table, but the output is still not large.
Spring is the best time to catch the end of the day. The previous method of fishing was unique: two bamboo poles were inserted in the shallow sea, and a "pocket net" was erected, and the two ends of the bamboo poles were the net mouths. The mesh is exquisite, the mesh mouth is larger, the more to the bottom of the "pocket" the mesh is smaller, so that the sea goods into the net, automatically sorted layer by layer, to the bottom is the end of the goods. Today's fishing, "pocket net" has also become a very fine mesh "small net", this special "small net", is specially used to catch the end of the goods. When fishing, special "small nets" are placed in the seawater and the nets are dragged as you walk.
The historical record of eating the last goods on Hongdao can be traced back to the Ming Dynasty. End goods are favored by people because they are rich in calcium and protein, and have high health and nutritional value.
There are many ways to end goods, mostly using simple processing, retaining the original color of the method, eating the original taste of the end. During the Qing Dynasty, the sauce was once a royal tribute. Salting fresh ends to make a sauce for long-term preservation is another delicious dish with a unique flavor. Beat the eggs in the fresh minced goods, add salt and green onion, mix well, and put them in a pot to steam. After coming out of the pot, the fresh aroma is fragrant and soft in the mouth. In the local parlance, it means "smelling fresh and eating".
Fresh tongue tip of the "oyster"
In the south of Hetao Street and the shallow beach in the north of Jiaozhou Bay, there is a small fish, small in size, the large one is 5-6 cm long, the small one is 2-3 cm long, the meat is tender, there is no fishy taste, there is almost no offal and bone, which is the "oyster gong" that attracts diners to taste.
Oysters are an ancient fish that has been around for hundreds of years. Feeding mainly on microorganisms in the sea, oysters can walk "dry beaches", lay their tails flat on mudflats, and jump in search of food. Oysters have extremely high requirements for water quality and the environment, and although they grow in the sea, they need fresh water to be replenished. The unique mudflat texture of the "two combinations" of the estuary of the Dagu River and the shallow beaches provide a high-quality growing environment for Oysters.
From February to April every year, it is the season when oysters are listed. At this time, the meat of Oyster Gong is the most delicious, attracting a large number of diners to Hongdao to taste fresh. Around "May Day", it is the spawning period of oysters. After spawning, the oysters will become thinner and taste much worse than before. By June, it will be difficult to find oysters on the mudflats.
Around the Spring Festival, the fish eggs begin to hatch and new oysters begin to grow. The oysters have to use specially made small nets, the fishing gear is inserted in the mudflat, surrounded by a right angle, and the oysters that come out of the mud will hit the net, burrow into the small bucket on the net, and the fishermen will come to collect the nets at low tide.
Oysters mixed with leeks can be called one of the main dishes of Red Island seafood, which is the most refreshing. Steam the oysters, blanch the leeks, and mix with garlic paste and other spices. The unique spicy fragrance of leeks stimulates the umami taste of oysters to the extreme, and the entrance is tender and fresh. As people say, this dish is not only fish and meat, but also a "fresh" word!
Fat and mellow "stubble mullet"
At the mouth of the Dagu River, the "two rivers" attract and feed rich marine life. Fresh, seasonal seafood is produced here all year round. The growth cycle of mullet is long, generally 3 years of mullet can grow about three or four pounds, when young with tiny fish and shrimp to maintain nutrition, to adulthood on the bottom of the silt and a variety of plankton for food.
The old proverb says "Gu mullet in the sea carp". Mullet refers specifically to the mullet at the mouth of the Dagu River. As early as 3,000 years ago, mullet was used as a high-grade seafood for the enjoyment of dignitaries and dignitaries. "Grain stubble mullet, kai lingsuo, May huanggu fragrant full pot". The "stubble mullet" here refers to the mullet after the harvest of millet, the fish at this time is the fattest and most delicious, and it is the "golden season" for eating mullet. At the end of the 1960s, due to the serious pollution of the Dagu River, mullet was almost extinct, and with the implementation of the strategic decision of "Bay Protection", today's ecological environment has gradually recovered, and many old specialties of "Liangheshui" have successively "returned home".
The mullet has a black membrane that emits a nasal odor in the abdomen. If it is not handled well, it will affect the taste and taste of mullet, so it needs to be carefully handled before eating.
Braised pork: The most homely and flavorful recipe. Marinate the processed fish in cooking wine and salt for half an hour, then stir fry the shallots, ginger, garlic and peppercorns, fry the marinated fish in the pan until they are slightly yellow on both sides, and pour in soy sauce to color. Add warm water to the fish, simmer for 30 minutes on low heat, and garnish with green and red pepper shreds after cooking.
Steaming: Steam the processed mullet and shallots, ginger and garlic together, put in a pot and steam over high heat for 20 minutes, remove and place on a plate with special seafood sauce. This sauce is made with a finished seafood sauce with garlic flakes, red peppers, green peppers, chicken essence, sugar and soy sauce. Then, 200 ° C of boiling hot oil is poured on the fish, and with the sound of nourishment, the fresh aroma of the fish comes to the surface, and the taste is more tender.
Tender and delicious "little landlord fish"
"Small landlord fish", also known locally as "soft light fish", with a body length of only 3-5 cm, lives in the area of the mouth of the Dagu River all year round.
Legend has it that the "Soft Light Fish" is particularly long and has ambitions to be the Dragon King. Once, while chatting with a pomfret, he accidentally leaked the chance. The pomfret informed the Dragon King, who was furious and said, "I tell it to be born once a year, and it will never grow up." Since then, the soft light fish has died once a year and never grows up again. After being driven out of the deep water seabed, he felt that he could dominate the shoals by the sea, so he was named "small landlord fish".
This "small landowner fish" spawns in the spring, grows vigorously and can be caught all year round, especially in autumn. The meat is delicate and fragrant, and is generally used for stewing and cooking, but it can also be dried into dried fish, steamed in a pot and dipped in garlic.
Greasy "white eel"
In the past, the "white eel" resources in Jiaozhou Bay were relatively rich. This migratory fish, with extremely high fat content, soft and tender flesh, color like white jade, known as "ginseng in the water" is called.
There are many ways to practice "white eels". The common practice of the people of Hongdao island is: after removing the internal organs and washing the "white eel", it does not put anything and directly steames it on the pot. After steaming, remove the fish, cut the cucumber into slices, mix with the fish, add the right amount of salt and mix well, the cucumber is quickly mixed into a surimi, fused with the fish. Although the taste is not very elegant, but when eaten in the mouth, it is particularly fragrant and delicious, with both the fresh aroma of fish and cucumbers, which can be called "unique delicacy".
Soft and delicious "paste"
According to legend, during the Qianlong period, the emperor paid a private visit and officially named this food dish "Rice", which is said to have a relationship with the local "paste" of Hongdao. Paste, a paste-like food mixed with seafood and grain. The popular explanation is: the pulp is paste, not dry and thin, can not be clipped with chopsticks, and cannot be drunk directly with the mouth.
"Paste" is no stranger to the people of Hongdao, this food has a long history and a long history. In the middle of the Yuan Dynasty, the primitive islanders relied on the sea to eat the sea, and did not have much of a staple food concept, but were used to boiling all kinds of seafood together and eating. Later, I stumbled upon adding grain to seafood to make a paste, which was not only convenient to eat, but also a rare delicacy.
The paste is not particularly particularly exquisite in the method, it is very flexible and simple. Whether it is fish, shrimp and shellfish, or big fish and small fish, as long as it is fresh seafood in the season, it can be made. It is best to mix more than three kinds of rice noodles. In terms of dosage, it is based on the principle of enough to eat, and there is no strict limit.
After frying the pot with lard, first fry the seafood over high heat, add an appropriate amount of water to stew, open the pot and put more than three kinds of dry rice noodles into the pot, stir well, warm heat for 5 to 7 minutes, collect the juice to form a paste, and then eat.
Paste, simple and delicious. To this day, this primitive and rough way of eating has been preserved unchanged. Whether you are out at sea or return home with a full load, you can easily make it and eat it, it is fresh and fluffy, delicious and delicious. For fishermen who have worked hard for a day, it can be used as a staple food or a wine dish; it is both a delicacy to treat themselves and a miracle medicine to soothe the soul. A bowl of belly, no matter how much fatigue and troubles will disappear.
Above these seafood
I guess you haven't even heard of it
Such a good seafood knowledge popularization sticker
It is worth the collection of every seafood lover
Synthesized from
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Comprehensive sorting out in Qingdao, Qingdao high-tech, publicity and promotion office
The data comes from the "Cultural Memory of Hongdao" published by The Red Island Economic Zone in 2018.