Maoming Dianbai is located on the coast of the South China Sea, with rich marine tourism resources and a wide range of seafood products. Every year after fishing, a boat salvaged seafood sails back to the port from the ocean, attracting diners who have been waiting for a long time to buy it. Flower crabs, prawns, marine fish, sea urchins, sea cucumbers, shrimp squid, squid, scallops, sandworms, jellyfish... The famous electric white seafood is countless, and local hotel restaurants are always full of mouth-watering signature seafood dishes.
The vast sea has bred countless marine cuisines, and different places have different tastes and different methods. Electric white people play the elements of "sea" to the fullest, seafood cooking is mostly incandescent, boiled, light taste, in order to bring out the most original flavor of the material. This way of eating is self-contained, and it has also led to more local specialties. This is simple to say, but it really needs to be properly grasped and studied hard to bring out the following "fresh" dishes.
Electric white oyster fried
If there is a dish that best reflects the characteristics of electric white, it must be oyster fried. Mix cooked rice flour and raw rice flour into a paste, wrap in a fresh oyster and fry in a frying pan until golden brown. Drain the oil and serve hot, fresh oysters are tender and juicy under the crispy skin.
Electric white is similar to dishes, as well as fish fried, eel fried, etc. - that is, fresh small fish, white eel wrapped in rice milk, similar to oyster fried until golden delicacies. Oyster fried and eel fried, also known as "Mandarin duck fried", refers to "crispy fried oysters" and "crispy fried hemp eel slices". Tender on the outside, crispy and delicious, it is best to eat it fresh and fried. If you wrap it in lettuce and dip it in local chicken powder or fish sauce, it will not only neutralize the grease and prevent "fire", but also make the discerning diners impressed.
Fried cuttlefish cake
Electric white handmade cuttlefish cake, made with fresh cuttlefish, has always been a local favorite. Cuttlefish cakes are often used to cook soup or put into a hot pot as fish balls.
Fried cuttlefish cake, the traditional way of eating electric whites, fried golden cuttlefish cake is attractive in color, fragrant, and has a loose and tough taste. Electric white fried cuttlefish cake, just in a "fresh", fried cuttlefish cake color is slightly yellow, the taste is fresh and tough. The high-quality cuttlefish cake has a yellow flesh white skin, and is tough and moderate after entering the mouth, and the fresh flavor is elastic. When you bite open, the taste of cuttlefish stimulates the taste buds and has a unique flavor.
Boiled flower crab
The most common sea crab of electric white is flower crab, and electric white people eat flower crab, and the way to eat it is very special - boiled. The method of boiling is to wash the flower crab, put the whole in the pot and cover it, do not put down the water, slow cook, smell the aroma and eat. Such crabs retain their own flavor and are therefore particularly tasty. Eating flower crabs is indispensable with sweet vinegar as a matching taste, because there is a parasitic fungus in crabs, which dies when it encounters vinegar. Electric white boiled flower crab perfectly interprets the deliciousness of crab, greatly preserving the original taste of flower crab, fresh and tender food, fragrant teeth and cheeks, and endless aftertaste.
Boiled flower crab is good, but the heat is very important to master, the time to steam the crab yellow paste is not solidified, the time is steamed long, the crab meat becomes hard, and there is no sweet feeling when eating. Therefore, the boiled flower crab still has to pay attention to some tricks, first boil the water in the steamer, and then the flower crab body up, back to the bottom, this is to prevent the crab yellow paste from spilling out. Then cut the ginger into slices and put it on the crab to remove the fishy smell and cold. Steam for about 18 minutes on medium heat, until the crab turns red and the aroma overflows.
Eat flower crab while it is hot, it will have a fishy smell when it is cold. Uncover the slightly hot crab cover, remove the lung lobe, and the mother crab will reveal a golden paste, tender white flesh, crab oil stained yellow fingertips, fat but not greasy, full of fragrance. Finger sucking, delicious. Crab legs and claws are not as fatty and delicious as crab paste, but they are also sweet and delicious. Crab feet eat tender, crab claws eat fragrant, but when crab meat is put in the mouth, it feels fresh and fat, very comfortable.
White-seared shrimp
Shrimp, a common species in electric white seafood. It is nutritious, the meat is fluffy and easy to digest, and the shrimp meat is very tender to eat, fresh and sweet. The most common way to deal with shrimp in electric white people is incandescent, and many people may think that incandescent is to boil it in white water and fish it out, but it is not so simple.
As one of the classic cooking techniques of Cantonese cuisine, white searing can retain the original taste of food to the greatest extent, but in the face of seafood with a certain salty taste, special attention needs to be paid to small skills. Taking shrimp as an example, if the shrimp is only blanched in boiling water, the fishy smell of the shrimp will still remain, but after adding ginger, green onion and wine to whiteburn, the fishy smell can be removed. The white-seared shrimp is simple to make, the shrimp meat looks elegant in color, and it is also crisp and sweet to eat, and the meat is crisp and tender. Just dipping in soy sauce is the best in the world, not only crispy and refreshing, but also indescribably delicious.
Incandescent water east mustard
Shuidong mustard, is a specialty of electric white, due to special varieties and geographical and climatic conditions, Shuidong mustard unusual mustard, does not have that bitter taste, but crisp and delicious, tender and slag-free, fresh and sweet.
Incandescent water mustard is the simplest way to cook, but it can maximize the preservation of the deliciousness of water east mustard. Drizzle with special soy sauce and the sweet smell comes to your nose. Gently clipping a mustard green and putting it in your mouth is like coming into the most intimate contact with nature. That most natural sweetness, unforgettable! Absolutely dregs-free water mustard, paired with the right incandescent technique, is an ordinary but not simple dish.
Water East duck porridge
Shuidong duck porridge is one of the most common delicacies of electric white. In the Dianbai District, you can see this delicacy in the streets and alleys. The reason why Shuidong duck porridge is delicious is that it is all a good pot of soup. Good soup needs good materials, shuidong duck porridge to choose the countryside to raise four or five months of cormorant duck, boiling a large pot of water after the fire will be fine,plus beiqi, party ginseng and other warm supplementary herbs, will be more than a dozen processed light duck under the pot, relying on the water temperature slowly soaked duck. Then remove the duck oil, use only the clear soup, add pearl rice and boil it into a thick porridge rich in gum.
The carefully boiled duck porridge is served with delicate and dexterous small flower porcelain, semi-thick and not light, steaming and steaming. The rice grains are soft and rotten, look crystal clear, sprinkle a little green onion, scoop a spoon with a small spoon, take a sip while hot, melt in the mouth, and leave a fragrance on the teeth and cheeks; The duck meat is smooth and slightly tough, and the chewing taste is endless. When paired with two special ginger vinegar and soy sauce, the unique aroma of duck meat is brought into full play.
Brine shrimp cockroaches
Shrimp maggots are also called pee shrimp, Pippi shrimp, spoon shrimp. The meat of shrimp is sweet and tender, light and soft, with a special and attractive umami taste. Spring is the season when shrimp maggots spawn, and the best time to eat between April and June is the best time to eat, at this time, the meat of shrimp maggots is the most full and tender, even if it is directly steamed or boiled, it will be very sweet.
"China on the Tip of the Tongue" has a narration that the most precious ingredients often require only the simplest cooking methods. Similarly, the most delicious seafood is cooked in the simplest natural way. There are three ways to eat seafood in the coastal areas of Electric White: water immersion, white burning, and fragrant frying, all of which are made for the deliciousness of food.
The method of soaking seafood, that is, soaking seafood with salt water, is a practice that is deeply recognized by electric white diners. Because the brine itself comes from nature, it has a natural short-term preservation effect, and because the taste is simple and simple, the original taste of the food is not covered up to a large extent, but it can set off the original deliciousness of the food. Perhaps, only the bottom of the seafood ingredient does not need fancy cooking to show, because it is the essence itself.
Rinse the shrimp and maggots with water several times, then add an appropriate amount of water to the pot, add some salt and ginger juice, and after the taste is mixed, put the washed shrimp and maggots into the pot and cook over medium heat. When the color of the shrimp to powder changes from green to pink, and the shrimp meat is cooked just right at this time, the shrimp maggots are fished out of the plate, and then sprinkled with some cut green and red pepper shreds, a plate of light and refreshing, original delicious brine shrimp and maggots will be ready. The prepared brine shrimp maggots look pink and crystalline, and the fat and tender shrimp meat looms through the shell, which is really delicious.
In addition to these delicacies, electric white delicacies also include boiled nanfeng snail, abalone sauce buckle sea cucumber, vermicelli steamed tape, pretzel shrimp maggots, fried sea fish, Lingmen smorgasbord, steamed grouper... Such a feast, don't you hurry to the electric white, and feast on it?
【Image source】Today's electric white
(This article is written by Deng Huihui.) ）
【Author】
【Source】 Southern Press Media Group South + client