Leisurely travel to Yunnan to taste Dali, Dali Bai cuisine is timely and fresh according to local materials, cooking ingenious taste novelty, is an important representative of Dian cuisine. Although the Erhai Sea has the name of the sea, it is only a freshwater lake, so the Dali Bai cuisine in the southwest inland seems to have no intersection with seafood in the traditional sense. So, how interesting is it when traditional Bai families cook seafood ingredients?
Commercial development logistics smooth, on the same day in Fujian Dongshan Island at 8:30 a.m. fresh seafood, the next afternoon can be sent to Dali, Yunnan Province. When the package is opened, the ice pack is still cold and hard, there is no frost in the box, and the cold chain freshness transportation of thousands of kilometers seems to be very reliable. Compared with the coast, the price of seafood in the Dali market is generally expensive, and what kind of goods will the Dongshan Island seafood that the Bai old friend only spent 308 yuan to buy this time be?
The things on the Internet, the most feared is that the wrong version of the goods makes people miserable. Fortunately, turning over the seafood sent by this "Gold Coast Fresh", the top 3 bags of sliced mackerel are slightly cleaned and feel different: the deep sea mackerel that just came ashore yesterday is wide and thick, 1 bag is 1 large plate, and the fresh fish pattern is wonderful. Compared with this spirited mackerel, those who have been frozen in the market for a long time can only be regarded as fish corpses at best.
Marinate in only 2 bags, salt wine ginger garlic into the flavor, fry in oil until golden brown, and then add salt sugar wine millet spicy and other spices to slowly simmer and collect the juice. The boiling method of Bai Old Friends is very fashionable, not only adding local special ingredients in traditional sour and spicy fish, sour papaya and millet spicy, but also drawing on the technique of Jiangsu and Zhejiang smoked fish red sauce and strong sugar. Horse mackerel is sweet and sour, spicy in the aroma, and the delicious Dongshan Island seafood glows with a unique Dali Bai style.
It is called small pipe along the Fujian coast and is called squid in Dali. Squid heads and whiskers are not counted, only have the length of the palm, so long is also called a small pipe, which shows how spectacular the seafood on Dongshan Island is. There is no fancy knife skill, directly coarse cut into sections, hot oil pot and onion ginger garlic sprouts stir-fry. Of course, the millet spicy, which is loved by the Bai people, is also indispensable. Fresh tubules are elastic and refreshing, and the spicy taste of the white family is not only not noisy, but also sets off the fresh aroma of seafood.
It is not surprising that the squid is longer than the palm of the hand, and it is strange that the sea shrimp is actually longer than the palm, which makes the main family and guests of the Dali Bai tribe shine. The 9 freshly caught black tiger shrimp in this seafood are only longer than the palms of their hands, and the black stripes on their bodies are bright as tigers, and the tail is proudly open. Freshness is indeed something to be proud of, after all, only dead shrimp are hunched over, and the shell is loose and tightly clamped.
Black tiger shrimp open their backs to take out the shrimp line, densely covered with ginger minced garlic minced pepper crushed, under the pad on the vermicelli steamed on a hot pot. Sprinkle with a lot of cut garlic seedlings when out of the pan, and pour hot oil on it, and the color and aroma are brought to the table. The fresh shrimp meat is firm and plump, sweet and slightly spicy, and the fans who suck the shrimp juice are even more breathtaking. Everyone praised the Bai old friends for their superb cooking skills, and their ability to use the traditional Bai family cooking methods combined with the skills of other food schools to cook Dali's rare seafood so fashionable.
It's just that the ordinary Bai family, and the non-professional chef, the old friend who has just been praised, has shown timidity in the dish of white-seared octopus. Incandescent seafood is deceptively simple but difficult. Usually used to the mountains and rivers of the Bai family for the first time to test the water, 2 boxes of small octopus white burned 1 box on the head, the effect does not look very satisfactory. Although it is not very good-looking, but it is better than fresh, the guest and host have a table or dipped in mustard soy sauce, or the traditional spicy dipping water of the Zuobai ethnic group, and it is as if Dongshan Island is at your feet and the sea is in front of you.
4 kinds of Dongshan Island seafood has not been used up, the hospitable Bai family is afraid of monotonous dishes, but also added fried peanuts, fried cabbage, seaweed omelet, flower shell stew ribs and other dishes to form a new wave of seafood 8 bowls. The whole dinner party does not say these 8 bowls, only 4 bowls of Dongshan seafood are cooked, and 1 seat and 5 people will be happy to support. The seafood that came ashore on Dongshan Island in Fujian Province on the same day can appear on the table of ordinary Bai people in Dali, Yunnan Province, thousands of miles away, such a fresh quality, such varieties and portions, do you think 308 yuan is worth it?