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Xiao Zhejun's weekend broadcast of the 51st issue
Shengsi, Zhoushan
Shengsi Archipelago is located in the east of Hangzhou Bay, southeast of the Yangtze River estuary, composed of more than 400 sized island groups at the confluence of the Qiantang River and the Yangtze River estuary, known as the "Sea Immortal Mountain", is China's only national archipelago scenic spot, known as the "Blue Sea Strange Reef, Jinsha Fishing Fire" island scenery.
The famous two sister beaches of Jihu Lake and Nanchangtu are opposite to each other, the beach is gentle and sandy, the sea and sky are vast, each stretching for more than 2,000 meters, just like the double flight of colorful butterflies, which is rare in China.
Goji Island and Shengshan Island, Qifeng Reef are dotted with unique scenery. Linjie Guanhai, not as good as boating blue waves, in the sea surrounded by the island, carrying too many legends about the East China Sea Immortal Island.
A few days ago, the long-awaited food documentary "Flavor of the World" was officially launched. This food documentary created by the original team of the 1st and 2nd seasons of "China on the Tip of the Tongue", Chen Xiaoqing's team, in the first episode of "Between Mountains and Seas", shuttles between mountains and seas, telling the story of various ingredients and crowds meeting, and accumulating gastronomic taste buds and gastronomic habits in time.
Among them, the bald butter bibimbap made of hairy crab crab paste and crab yellow is simply to make people's tongue automatically secrete saliva, even if they see it in the middle of the night, they can instantly ignite the fire of appetite! In Shengsi, you can eat a variety of seafood delicacies comparable to bald butter bibimbap!
portunid
"Flavor of the World" is about hairy crabs, which are lake crabs in the Yangtze River Basin. Shengsi is the pike crab in the sea crab, the edible history is also very long, there are more species, oriental large-faced crab, Chinese near-square crab, thick-legged thick-striped crab, three-wart pike crab... There are as many as 15 kinds, and the taste of crab is even more wonderful, without vinegar and salt, and the five flavors are complete.
If you want to eat crab, you can't say it for a few days and nights. The Chinese people eat crabs, it is really delicate, and Jia Simiao of the Northern Wei Dynasty listed the method of hiding crabs as one of the "QiMing Techniques"! In the documentary, it is more about the delicious beauty of crab yellow. Crab shells are fried in oil and crab paste is boiled to form bald butter. And this and Shengsi eat pike crab, but there is some difference, islanders eat crab, to be more direct, more white as jade crab meat delicious, crab yellow often become embellishment!
And the meat of Shengsi's pike crab is also worthy of the love of the islanders, and it is indeed tender and fresh. Shengzai's earlier articles were often redundant, steamed or fried or choked, and the taste spread between the lips and teeth, and there was a smile with a long aftertaste. But it is not difficult to find that in the delicious pike crab in Shengsi, although the crab yellow is only an embellishment, it is often suspected of being the main guest. After the hot oil of the scallion oil crab is awakened, the white tender crab meat is mixed with crab yellow and condensed by high temperature, bright yellow and brilliant. The marinated crab paste is served on the table, and the crab meat is as crystal clear as if it were frozen, and the crab yellow is gently picked up and flowed like gold. Such a crab yellow can be called a golden supporting role!
Shengsi crab yellow cake
The bald butter bibimbap depicted in "Between the Mountains and the Sea" comes from the credit of hairy crab yellow, bright oil aroma, listening to it and wanting to taste it. But you know what? The crab yellow of Shengsi pike crab is not always a golden supporting role! In the memory of the older generation of islanders, there is a unique seafood flavor of Shengsi, which is the protagonist of the pike crab crab yellow singing, and the taste is fresh!
Both male and female pike crabs are yellow, especially female crabs. Generally, when the winter news is announced, the crab yellow in the female crab will be full of bags. The long yellow pike crab itself is delicious, but the fishermen who will eat shengsi will also take this crab yellow out alone and cleverly make it into another flavor to fresh. Remove the yellow crab from the female crab, pile it in a large bowl, stir well with chopsticks, and steam the bowl into the pot. After it is cooked, wait for it to cool down, take out the hole in the middle, and when you have saved enough strings, you will use a thin rope to pass through it, and hang it in a ring under the eaves to hand it over to the sea breeze and the sun!
After drying, it is a molded crab yellow cake, which is orange-red in color and slightly glowing, and it is pleasant to watch. And this pure crab yellow cake made of crab yellow, the amount is real, the quality is guaranteed, it has become the seafood of that era.
In the era when there was no condiment such as MSG, Shengsi's mother relied on this crab yellow cake to spice up freshness when cooking.
Shengsi of Blue Sea Xiu Island, located in the East China Sea, the archipelago is graceful, born from the sea, thriving on the sea, one side of the sea, several islands, raising thousands of islanders. The countless delicacies of the East China Sea in the middle of the sea complement the way the islanders live and work, and gradually form a unique fisherman's food culture.
It is said that a spoonful of food and a scoop of drink, do not change their enjoyment. The seafood of Mandao Island is the food wrapped in the stomachs of the Shengsi people, and it is also the endless pulse happiness in the leisurely heavenly sea. Just like the four island fresh foods that have just been included in the first batch of "non-heritage Zhejiang cuisine" in Zhejiang Province, that is, the umami taste from the island also condenses the fireworks of the island people's life.
Large grilled cuttlefish
Big grilled cuttlefish, this dish sounds domineering, what is "big grilled"? Shengzai privately thinks that this "big" falls on the size of the cuttlefish, and "grilled" because it needs a big fire to make this dish? But this is not the point, the point is that the big grilled cuttlefish is a big dish on the table of Shengsi people, and all the hospitality, there is such a dish with great face.
However, although this is a big dish, the preparation is simple. Wash the cuttlefish and set aside, put the pot into the oil, wait for the oil to warm up, onion and ginger stewing pot, then add cuttlefish, add 500g of water, sugar, soy sauce, rice wine in turn to the appropriate amount, boil on high heat and then turn to medium heat to collect the juice. How is it? Isn't it super simple?
You say, why can such a simple seafood be remembered and put on the "non-heritage Zhejiang cuisine"? Because, that's cuttlefish!
Cuttlefish are called fish, but they are not fish, but the largest invertebrate in the sea. In the early years of Shengsi, cuttlefish flooding was an extremely important fishing. When the cuttlefish harvests the first water, the fishermen are to eat a large pot of grilled cuttlefish.
After the boiling, the cuttlefish presents a faint sauce red, the aroma is strong, and the combination of high and medium heat makes the meat of the cuttlefish both rotten and soft, but also crispy. Such a strange taste of fishing and food, but it is a home dish loved by all the old and young people on the island.
Wind eel
Eel is a well-known seafood. In recent years, japanese cuisine has become popular, and eel rice has a lot of fans. But you know what? In fact, eel is a specialty of our Shengsi fishery, and it is also a delicious food that has been passed down for a long time along the southeast coast. But for the Shengsi people, the eel derivative, the wind eel, is more unique and warmer. Every year, when the northwest wind blows, the fragrance floats all over the island, because eels hang everywhere, steaming into fat wind eels in the daylight.
In Shengsi, the wind eel is also known as the eel tube. Fresh eels wash off the mucus from the skin, cut a hole in the mouth, remove the internal organs and then wash it, stuff the salt from the gills to the abdomen, and carefully apply salt to the upper and lower surfaces of the eels. Then hang in a ventilated place and wait for the sea light and sea breeze to turn it into a delicious meal. When the sun-dried eel is to be eaten, it can be cut down by a knife and washed in several sections, and steamed with ginger, cooking wine and green onions. Wind eel is hard, but steamed wind eel, oil flowers will overflow from themselves, a bite down, salty, fragrant, fresh, moist, with white rice, the most satisfying.
Yellow croaker grilled meat
Among the island population, there is a saying that "it looks good red and green, and eats fish and meat". This delicious "fish meat" does not refer only to the meat of a certain kind of fish, but to the combination of fish and meat. One of the most popular is the yellow croaker grill. Yellow croaker is salty and fragrant, pork is tender, the two are cooked together, and the fish flavor and meat flavor blend in the pot to perfect the environment. The finished product, not only the fish and meat fresh, the pork aroma, the pot of soup is to absorb the essence of both, even the next three bowls of rice are not exaggerated.
And making this dish is not complicated. The dried yellow fish fish is soaked softly washed and cut together with the pork belly, the fish pieces are slightly fried in the oil pan for a while and then fished out, then the oil pot is sautéed with pork belly, the rice wine, soy sauce and sugar are added in turn, stir-fry until a moment, heat the boiling water and then bring to a high heat to simmer slowly. When the pork belly is seven to eight ripe, add the yellow croaker pieces, simmer for 20 minutes and season to taste the pot. This yellow fish grilled meat, not only delicious, but also yellow fish nourishing, this very essence of seafood delicious, but very nourishing.
Lavender mackerel
Mackerel is a kind of seafood that Shengsi people have always preferred, all because the mackerel meat is more thorny and less thorny, so intimate, how not to love? Usually fresh mackerel, islanders mostly use snow vegetables to cook together, the saltiness of snow vegetables can easily outline the tenderness of the fish. However, the islanders still love the lavender mackerel more deeply, which is a cold dish with a high outbound rate when the Shengsi people treat guests, and it is also a snack loved by young and old. When Shengsi people chat or even sing KTV, they will put a plate of lavender mackerel. Chatting about the sky, biting the fat and tender lavender fish, this taste is not to mention how beautiful.
However, it is quite laborious to make lavender mackerel. Fresh mackerel is washed, chopped off, sliced, mixed with rice wine, ginger juice and soy sauce, marinated for 10 minutes, and drained in a bamboo basket. Then heat the oil to 180 degrees, fry the fillets until golden brown, and then use 120 degrees Celsius hot oil to fry the fish. The next step is to boil the sauce, add water and sugar to the hot pot to make a syrup, add rice vinegar to make a sweet and sour sauce, and the fried fish fillets can be immersed in sweet and sour water for a while to be plated. The delicious mackerel tastes excellent, the sweet and sour taste is pleasant, and the fried crispy fish is thick and oily, and the cold taste is more flavorful.
Looking at the four island delicacies that were shortlisted for the first batch of "non-heritage Zhejiang dishes" in Zhejiang, while silently swallowing saliva, it was also full of emotions. You see this delicious seafood method is the island fishermen, after years of groping, refining the delicious excellent technique, maybe rough, maybe rustic, but the island umami, but it is shown to the fullest. Therefore, these four "non-heritage Zhejiang dishes" taste the taste, taste is life!
You see, between the mountains and the sea, the fishermen of Shengsi
Fishing from the sea, getting food, surviving
At first it was a way to make a living, but the days went by
This group of fishermen used their talents to comfort their families with seafood
Gradually there is the flavor of life, and the flavor of Shengsi
Undoubtedly a fresh word, the pike crab is fresh
The elaborate crab yellow cake is even more seafood
Fresh, has become the best footnote in Shengsi
Through the four seasons, year after year, it is the flavor of Shengsi
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In order to show the exploration and practice of the "rural revitalization" strategy in Zhejiang counties and urban areas, on the occasion of the arrival of New Year's Day in 2019, Zhejiang Online Local Center, together with 56 branches and 11 prefecture and city channels, launched the "Last Annual Calendar Exhibition Style shows the most beautiful hometown" - the most beautiful photo collection activity for rural revitalization, showing the effectiveness and highlights of rural revitalization in various places. On December 6, the event has officially opened.
With the theme of "the most beautiful hometown", the photo collection activity is not limited in style, which can give people a powerful visual impact, and the content shows the scenery, happy life, and travel anecdotes from all over Zhejiang.
Xiao Zhejun will regularly select the photos uploaded by netizens to display, if displayed, please contact Xiao Zhejun in time, after the event will have a "calendar gift package" delivered to your hands!
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The most beautiful Nanshan Road in Hangzhou