Text/Lin Shen
Yantai stew
Yantai stew has a greater impact than Yantai brain rice. Because Sun Yat-sen, Ye Jianying and other big figures have eaten. Although the reputation is more common in the homes of the people, its taste is unusual, and it is also known as the crown of Yantai snacks because of its extraordinary taste, and it is really famous all over the world. Old Yantai Street, full of street stew stalls, gasping for breath are straight into the aroma of stew, making it difficult for people to escape, how to buy a dish of stew to eat. Even those addicts who want to go to the tobacco shop to smoke a big cigarette would rather not "take a sip" and eat a plate of stew. When the child was sick, he went to see the doctor, and after passing the stew stall, he hummed: I don't look at the doctor anymore, I want to eat stew...
A plate of stewed down, the child sweated, refreshed and sick!
It's true! This is our personal experience as a child.
In short, Yantai people can't pull their legs when they pass through the stew stalls...
Sixty generations ago, I supported the construction of the "Great Third Line", ate a plate stew at the railway station, and I shed tears in the spicy and hot heat: Farewell to Yantai! Goodbye stew!
When I came back after eight years, I was greeted by a fine mist and the spicy freshness of the stew. I couldn't wait to ask for a plate of stew, and before I ate it, I cried: stew, the delicacy of my hometown...
Stew is Yantai's send-off dumplings to welcome guests.
It is no exaggeration to say that it is still stewed that can represent the hometown taste of Yantai!
The ingredients for making stew are more common: sweet potatoes are mashed and pounded in a peeled stone mortar, the starch is filtered out of the water to filter out the dregs, stirred into a rice dish, boiled and sticky on a warm fire, and then soaked in cold water to cool, it becomes a powder jelly, called cold powder. Can be eaten cold. But Yantai people are more likely to use it to fry and stew. The stove for frying the braised is made of a half-cut large gasoline drum. Plug in the stove and add charcoal to burn. Charcoal has changed with the times. First charcoal, then coke, and now gas. Wangwang's plate of fire, on top of which is a large gong-like pan, the gong mouth is upwards, the edge of the pot is two inches high, the bottom of the pot is flat and shiny, the oil is full of oil, the cold powder is cut into dove-egg-sized cubes, put into the pan and slowly fry, fry this side and fry that side, and from time to time drizzle some oil. When all six sides are fried, the strong aroma wafts out.
Fry the braised seeds
At this time, the long table with dog legs on the side of the stall was already full of people, and they were impatient to wait.
The stall owner puts the stew on the outside and the sticky on the inside in a cat's head (size) dish, each dish is accompanied by a small fork made of thin wire, which is used to fork the stew.
A guest said: Boss, I'll come to two discs.
The boss said: Wait a minute, this pot is just enough for these people.
The guest laughed: Each person shovels one less piece, do not have to squeeze out a dish?
The boss bowed his head to add seasonings to everyone: Yantai stew, not less than one piece!
The condiments of Yantai braised seeds are a perfect match: the garlic paste from the new garlic is added to the fish soup and salty and fresh. Fish soup is the spirit of stewing, without fish soup, the stew will be sheepish without eating the head. Fish soup is a unique spice in Yantai.
Like soy sauce non-soy sauce,
It's not soy sauce that's better than soy sauce.
A closer look is fish oil,
Fresh you a big heel!
This is a nursery rhyme in Yantai. Fish soup is the soup water drained by fishermen (dried salted fish after the fish is pickled, and the fish juice and salt water drained from the pool) are all the essence of the fish. The fishermen were reluctant to throw it, so they added peppercorns and cinnamon fennel and other condiments to boil and boil in the pot... Boil the water and boil it into a thick juice with sesame oil. Sealed up, a few years is not bad. This is an important sauce for the Jiaodong people. Used for pickles, stir-frying, opening, brine... Fresh!
Whenever the fishing season is in spring and autumn, it is also the time for pickled salted fish to dry, and the marinated fish tanks and cut fish mat sheds on the beach are flooded. A large vat of salted fish, drain half a vat of marinated fish water, and set up a large cauldron to boil. What comes out is oily fish soup.
At this time, all over the coast, half of Yantai was filled with that fragrant and delicious, delicious Yantai true image. Delicious Yantai is actually a lot of fish, fresh wine and so on. In short, Yantai people have recognized fish soup as delicious since ancient times. During the boiling season, Yantai people carry buckets, altars, pots, pots and other households to the beach to make fish soup. Seasoned for a year, it's delicious all year round.
Fish soup is divided into mackerel soup, mackerel soup, knife fish soup, sliced fish soup, and yellow croaker soup. The most expensive is the sturgeon soup. Mackerel is a silver arowana in the sea, and its fish soup is so valuable that it is mostly bought in large restaurants. Mackerel soup is mostly bought for pickle factories to pickle knots. Ordinary people buy mackerel and knife fish soup. Everyone can find their favorite soup pot by smelling it.
Yantai sturgeon
It is said that Lu cuisine cooks use sea intestine powder to add freshness, which is too troublesome. Most of them still use fish soup, and a drop of whole dishes is suddenly fresh. Fish soup is "the concentration of the sea, the essence of Yantai", with fish soup, there is a delicious Yantai accurate.
The toppings are mostly made with sliced fish and yellow croaker soup. Fish soup is somehow compatible with stew, and it produces a special and special taste! There is also a very important leek sauce, the most important sesame sauce, garlic paste with water and sesame oil to stir into a marinade. Coupled with the fish soup poured on the stew, it must be fragrant and fresh, the juice is smooth and lumpy and the grain, the freshness of the sea, the fragrance of the mountain are all there... If you don't stutter it yourself, I can't say.
Yantai people rarely buy stews to eat at home. Stew is freshly made to eat, catch that pretty mouth burnt, buy home will collapse, taste there is a world of difference...
Fry the braised seeds and boil the fish soup. Nature is an ordeal. The little stew also has a philosophy: don't suffer, it has a real taste. After several tribulations, the magic of the end...