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Crabs that don't walk sideways – lute crabs
The pipa crab is a famous specialty of Hainan, and the scientific name is "frog-shaped crab". Because of its strange appearance, the fishermen in the production area also call it "Qiong Beast Crab". Its signs are: the cephalothorax is frog-shaped, resembling a lute, and the claws are large and softly hairy. The biggest difference between it and other crabs is that it goes straight rather than sideways. The main production area of Hainan is in the area of Lingshui Xincun Harbor. Every year around March is the peak fishing season, when the pipa crab, large, fatty, delicious, with white seared steamed dry roast are very delicious.
Spoon crab recipe - dry roasted spoon crab
1. Peel the shell of the pipa crab, wash it except the umbilicus, cut off the tip of the forefoot tail, crack the hard shell of the claw foot, cut each crab body into six small pieces, sprinkle a little corn starch and mix well.
2: Heat the pot over high heat, drop the raw oil to 80% heat (about 180 degrees), add crab pieces, crab shells to pull the oil, until seven ripe, fish up, pick out the crab shells, pour the oil back into the basin.
3, the original pot heating, under the ginger slices, green onion, garlic, pepper stir-fry, pour in crab pieces, praise wine, stir-fry evenly, add soup slightly cooked, and then add refined salt, monosodium glutamate, pepper, Guilin sauce, sesame oil, continuous stir-fry until slightly dry, with wet corn starch to outline the thin mustard, wrapped tail oil is ready. When loading the plate, the crab shell, chelated foot pendulum or built back to the original seat.
Features: the original crab shape, shell red flesh white, rich in characteristics, dry roast fragrant, delicious meat.
"To marry a wife is to marry a big ass, to eat fish is to eat a curry chase" - big loach
There is an old saying in Hainan called "Cali Chase" called "marry a wife to marry a big ass, and eat fish to eat Curry Chase". The big spiny loach is also known as chili fish, knife and gun fish. The loach is a gentle and omnivorous fish that feeds on benthic animals, shrimp and attached diatoms, and is used to inhabiting clean, rocky streams, occasionally hiding in crevices or caves, preferring to feed in pairs. The "Curry Chase" fish is fine and solid, sweet and delicious, rich in nutrients, and steamed or boiled in water is delicious.
Big Loach Method - Braised "Curry Chase"
1: Slaughter the loach to remove the internal organs, head and tail, take the meat and cut it into sections, marinate with green onion, ginger and cooking wine and set aside. Slice the ginger, peel the garlic, cut the green and red pepper into small pieces, and cut the chives into inch pieces.
2: Heat the oil on a high heat and sauté the ginger slices, garlic and green onion until fragrant. Stir-fry the loach section slightly.
3: Cook the cooking wine and pour in the broth. Bring soy sauce, white pepper, braised soy sauce and salt to a boil.
4: Cover the pot and simmer for 5 minutes.
5: Simmer until the garlic is fully fattened and the loach section is soft and tender, then change the heat to collect the soup.
6 Drizzle sesame oil, sprinkle green and red peppers and stir-fry evenly, you can start the pot and serve the plate.
The "ginseng" in the sea - vanilla
With the characteristics of high protein, heavy iron, low fat and low cholesterol, vanilla is a high-grade food in seafood and a well-deserved "four treasures" of Lingshui. Don't look at it as ugly, it's not easy for ordinary people to eat a meal.
To prepare the ginseng - braised ginseng with green onions
1: Cut the ginseng into appropriate sizes after thawing and set aside; cut the green onion into sections and set aside.
2: Bring water to a boil in a pot, put a little salt and cooking wine in the water, blanch the ginseng in the water for about 30 seconds and then drain.
3, hot oil pot, under the ginger slices stir-fry, and then under the ginseng together stir-fry, incense will come out of the water, so no need to add water.
4: When the ginseng is about eight ripe, the green onion is stir-fried well, cover and cook for about a minute, add salt to taste, and finally drop two drops of sesame oil when it is on the pot!
The feast is a delicacy – rat spots
Mouse spot is named because of its long head and pointed mouth, and its shape resembles a mouse, but it is still very beautiful. Rat spots are mostly produced in the south of the South China Sea and the South China Sea, and are also one of the "four treasures" of our Lingshui. Because of its tender flesh and particularly delicious taste, rat spot is one of the most expensive fish in seafood in the market, it is not only a high-grade ornamental fish, but also a high-grade edible fish. In areas rich in seafood, there are rat spots on the table, which is also very face-saving.
The practice of rat spots - steaming rat spots
1: Remove the internal organs of the mouse spots, wash, put the dried water into the dish and add the ginger shreds
2: Bring to a boil over high heat, steam for 15 minutes, control the water, remove the ginger shreds on the surface
3: Sprinkle with green onion, ginger, chili water, drizzle with hot olive oil and drizzle with steamed fish soy sauce.
Source: Lingshui Tourism Commission
【Big Reveal】Changing pigeons, escaping in the water, inserting arrows into the head, shooting arrows through the body, how do these magic tricks that we saw when we were young played?
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