Qilu Evening News Qilu One Point reporter Zhong Jianjun
Hibiscus snail slices, stir-fried squid flowers, hibiscus sea urchin, vinegar pepper fish... On July 24th, the 2021 Qilu Evening News Qilu Evening News Fan Festival walked into Nanhuangcheng Island, and the special guest Liu Xuefeng, a master of Chinese cooking and Chinese Lu cuisine, made a delicious seafood dinner with seafood produced in the waters of Nanhuangcheng at the Nanhuangcheng Hotel.
Just after landing on the island, Liu Xuefeng entered the back kitchen of the South God City Hotel. "Located in the depths of the Bohai Sea, Nanhuangcheng produces high-quality seafood." Liu Xuefeng said with a smile that with such delicious seafood, make a few Lu dishes for yi powder.
The first dish is vinegar pepper fish. After changing the knife, the black carp uses hot water to wash away the mucus and fishy smell on the surface. "If you put the fish in hot water and blanch it, it's easy to fry." Liu Xuefeng said that to teach everyone a method, you can first boil the water, pour it on the fish, and pour it twice. "This dish is pepper, salt and rice vinegar, so it is called vinegar pepper fish, which is a traditional Lu dish.
The second course is to fry the squid flowers, and the squid fillets after the knife are changed into the water and instantly become ears of wheat. In order to match the color, taste, meat, nutrition and other aspects, winter shoots are also added to this dish.
The next one to do is the hibiscus screw. This dish is based on a steamed egg and topped with blanched conch slices, shredded shallots and coriander segments. Pour hot oil and the scent will come to your nose in an instant.
The last one is the hibiscus sea urchin. After the sea urchin was steamed with eggs, Li Xuefeng made a salty and fresh juice and poured it on the sea urchin to make this dish more beautiful.
"It's different from eating inland, it's so delicious." After tasting it, I praised these dishes!