People on Long Island, food on Long Island
Sea cucumbers, conchs, sea urchins
Abalone, crab, Jiang Yao shellfish...
Long Island in summer is simply
A paradise for seafood lovers
In this edition of the guide, we'll take a look at your taste buds
Take you to discover the things that are good about Long Island cuisine
Long Island Food Chapter
1. "Fisherman's Delight" cuisine
There is such a saying in Long Island
"Eat and stay at fisherman's house, play at sea"
How can you not experience the joy of eating and living in a fisherman's house?
Warm and simple fisherman's sister-in-law
He has studied the seafood cuisine of Long Island
Packed with seasonal seafood
Diners from all over the world
The comfortable and leisurely rhythm of life
This is a "view" unique to Long Island in summer
It is the crystallization of the combination of cultural tourism and nature
Second, Long Island must eat food
Long Island's variety of seafood delicacies can make you pick and choose, so that your taste buds feel the ultimate deliciousness. Long Island has launched the "Top Ten Famous Foods" and "Top Ten Flavor Snacks", and recommends the more distinctive cuisines here to everyone, and today Xiaobian will introduce several of them to you to "taste the early".
Roasted ginseng with green onions. With water hair sea cucumber and green onion as the main ingredient, sea cucumber is fresh, soft and smooth, the green onion is fragrant, there is no residual juice after eating, and can make up for the "short board" of the sea cucumber itself, which is not high in freshness, rich in nutrition, nourishing the lungs and kidneys.
Pour the original abalone. Abalone is tender and the abalone juice is thick, which does not reduce the original taste of abalone, but also increases the deliciousness of its "juice".
？ Prawn. Fresh or freshly out of the water of the large shrimp, mostly use steaming, boiling and other techniques to maintain the original taste, ? Shrimp are ruddy and shiny, tender and delicious.
Hibiscus scallops. Pure milky white seafood with diced scallops mixed with egg white and steamed. Characterized by freshness and tenderness, with cleanliness and white as the main tone, delicate and tender, suitable for all ages.
Braised blackfish. Fresh fish are the protagonists of the fisherman's table. The condiments for braised fish are mostly shallots, ginger, garlic and so on. The process is to cover the pot tightly, the soup is moderate, stew for a long time, and "simmer" over a slow heat.
Fried oyster yellow. Starch hanging paste, for the oyster meat "wear yellow brocade", oyster meat itself is delicious, oyster yellow taste is good. After frying, the freshness, aroma and beauty are frozen into one.
Fried jellyfish. The sting and sting are served with shredded meat or sliced meat (also shredded chicken) with their unique seafood charm, so that the essence of the two complements each other.
Raw food on Jiang Yao shellfish. Jiang Yao soft parts can be edible, especially the shell pillar color white crystal, luscious taste, the shell pillar horizontal knife cut into slices of horseradish and extremely fresh blended juice, clear mouth and tongue, stimulate appetite, taste the original taste of the beauty.
Mackerel dumplings. Fresh mackerel just caught in the spring and autumn, dumplings with leeks and steamed buns, have become the crown of fresh fish with the highest value of self-product and hospitality.
Camel buns. Camel hair, scientific name Xuan algae, it is the most characteristic sea vegetable from winter to early spring. With its bun buns, fresh and full of freshness, hook people hungry insects.
Fresh fish noodles. Mostly use white noodles and fine corn flour to mix and mix, roll out evenly, and roll out the wide and short noodles cut with a cane and knife. Add fresh or salted fish (especially salted mackerel) and it tastes delicious!
Fish pot cake. Braised in an iron pot with spices for yellow croaker, yellow croaker or pomfret, braided fish; Around the pot, a circle of oval cornmeal pies is attached, half of which is boiled in fish soup and half steamed in fresh air, and the taste is salty and fresh.
Jellyfish soup. It tastes cool, slippery, spicy and crispy, and chews up, and it is melodious, squishy, crisp and raw. It incorporates the "five tastes" into a bowl, and makes the green head and red pepper hook people's eyes.
Mackerel balls. A filling similar to mackerel dumplings is cooked in a soup with seasonings. It has no restriction on the foreskin, and even the fish is added to the soup directly into the mouth. It is the best soup dish to accompany pasta such as rice and steamed buns.
Cow hair sea oyster soup. Growing on the rocks of the intertidal zone, it is rich in carrageenan, sticky, and boiled with sea oysters to form a soup, but the two can be used to avoid weaknesses, and the comprehensive export sense is unique and delicious.
Sea urchin soup. Use sea urchin yolk to make soup brine, the yolk is rice-shaped, the taste is unique, fresh but not greasy, slightly sweet and fragrant, refreshing and appetizing. Served with green onion and chopped parsley, it is even more flavorful. Because the yolk is of high quality and exquisite, it can also be used to outline starch and egg white to meet the taste of the public.
3. Long Island Seafood Market
In addition to island delicacies made by restaurants and fishermen, you can also go to the Long Island Seafood Market on your own! Long Island Fishing Market is located at No. 29 Quezui Road, where there is a variety of seafood, you can purchase all kinds of seasonal seafood, remember to say hello before buying
In this sunny July
Who can refuse to eat seafood and blow the wind!
Take this issue of the Raiders
This summer Long Island belongs to you!