1, fried goat milk block
The volume of fat particles in goat milk is one-third of that of milk, which is more conducive to human absorption. Long-term consumption of goat milk will not lead to obesity. The vitamins and trace elements in goat milk are obviously higher than those in milk. The United States and some European countries regard goat milk as a good nutrient, and the price of fresh goat milk in Europe is seven times that of milk.
We all know that when goat milk is cooked, it will agglomerate due to protein denaturation and protein preheating denaturation of goat milk. It may be that the acidity of fresh goat milk is too high or the boiling temperature is too high for a long time. But Laoshan people make goat milk delicious and the taste is indescribable.
2. Jellyfish feast
What do you think of when you mention jellyfish? Beautiful creatures in the sea, horrible creatures that can't escape swimming on the beach. You may know a lot, but I want to tell you that jellyfish is a delicious dish full of treasures! In fact, jellyfish products, jellyfish skin, jellyfish silk and so on. You can buy it in many places, but have you eaten all kinds of fresh jellyfish dishes? The jellyfish feast in Laoshan Mountain will definitely open your eyes. July and August are the harvest seasons of jellyfish every summer. Edible jellyfish are very large. They look like chunks of ice, but they are a little blue in color. Usually the jellyfish skin we see is the appearance of jellyfish soaked in salt, alum and so on. In fact, it grew before the treatment.
The most classic way to eat jellyfish feast is to mix fresh jellyfish. Fresh jellyfish should be soaked in water first, or at least for a day. Its function is to replace the salty seawater in jellyfish with clear water, which can remove the bitter and astringent taste and fishy smell. After soaking, cut the jellyfish into filaments, add seasonings such as garlic paste and vinegar, and most importantly, add chopped flowers and mix them with jellyfish. This is a simple dish. If no one tells you what it is, you may think it is jelly. Yes, but jellyfish tastes stronger because it has a jelly skin. Other dishes at the jellyfish banquet include jellyfish lining, jellyfish brain, jellyfish claw, jellyfish head and jellyfish skin. The inner layer of jellyfish is the inner membrane of jellyfish cavity. Usually peeled and stewed with cabbage. It looks like thin slices of lean meat and tastes delicious. Jellyfish brain is like jelly, which is perfect for making scrambled eggs. Even the common jellyfish head and claws, Laoshan Mountain is unique, often stewed with shredded pumpkin and green onions. It is delicious.
3, meat foam sea cucumber
The sea cucumber with meat foam can be called the nutritional role on the table of Laoshan people. Laoshan's high-quality original ecological sea area, with clear water quality, is most suitable for the growth of sea cucumbers. Laoshan sea cucumber meat is thick and prickly, and the contents of trace elements and minerals are unusually high. The sea cucumber with meat foam is light and thick, and there is no meat foam left when you eat it!
This dish is characterized by fragrant meat foam and fresh sea cucumber. The main ingredient is sea cucumber. Sea cucumber contains chondroitin sulfate, which is helpful to the growth and development of human body, can delay muscle aging and enhance immunity.
4. Steamed Portunus laoshanensis
The concept of Portunus trituberculatus in Wanggezhuang, Laoshan, Qingdao refers to crabs that naturally grow in the rocky waters from the meeting place to Nagato, with the depth of the growing waters ranging from 2m to 20m. The beach in the conference hall is mainly sandy, rich in dozens of seafood and rich in shellfish resources, which can be eaten by swimming crabs. No river enters the sea, no pollution, small temperature difference between winter and summer, and suitable water temperature. The unique natural conditions make Huichang Bay the most important breeding and habitat for Portunus trituberculatus in the south of Shandong Peninsula, with high salinity and little change, which makes the produced Portunus trituberculatus different from the low salinity sea area and particularly delicious. Semi-precipitation makes the meat of Portunus trituberculatus particularly white and without mud. Abundant swimming shellfish resources
Everything in other sea areas is caught, but the fishermen in the venue village have been catching crabs for generations. A special fishing net used by fishermen in the meeting place is used to catch crabs. After opening, this net has two layers, the outer layer is large and the inner layer is small. Fishermen put this net in the current, and crabs themselves will hit the net without any bait. Compared with the crabs caught by trawl commonly used by fishermen in other places, crabs caught by this net rarely hurt their feet.
5. Stir-fry Laoshan ginseng
Platycodon grandiflorum, also known as Baohanhua and Zhonghua, is called Laoshan Ginseng by Laoshan people and is one of the specialties of Laoshan. Platycodon grandiflorum is a perennial herb. Its roots are stout and fleshy and can be used as medicine. Has the effects of dispersing lung qi, dispelling cold, relieving cough and expelling pus. In recent years, people put platycodon grandiflorum into vegetables to make delicious food. Platycodon grandiflorum can not only be pickled, refrigerated, fried, but also fried in paste. Eat some platycodon grandiflorum and garlic while drinking beer. It's delicious and delicious. Platycodon grandiflorum grows in the grass on the hillside. Pharmacists in Laoshan Mountain go up the mountain twice a year, once from March to June and once from September to June. Digging platycodon grandiflorum is to recognize leaves. The leaves below the middle of the stem are opposite or 3-4 whorls, with elliptic leaves and sharply serrated edges; The upper leaves are alternate and the leaves are narrowly lanceolate. Second, flowers, calyx bell-shaped, green, corolla bell-shaped, blue-purple. Wash the dug platycodon grandiflorum, scrape off the skin and dry it in the sun, then use it as a dish.
6. Rotten iron pot fish
Stewed fish in a rotten iron pan is an authentic local cuisine. The main ingredients are carp (grass carp, Wuchang fish) and tofu. It's delicious with farm tortillas. The stewed fish pieces are tender, smooth and salty. At the same time, there is a circle of "farmer tortillas" beside the iron pot. Fish-flavored tortillas are soft and delicious, and the more you chew them, the more fragrant they are.
7. Laoshan Mushroom Stewed Chicken
Laoshan mushroom stewed chicken is a famous dish, which is one of the representative dishes in Qingdao, Shandong Province. It's made from local roosters within a year, stewed. Stewed with chicken and Laoshan mushroom, delicious.
Due to these special climate and water quality conditions in Laoshan area, the entrance of Laoshan Tricholoma matsutake is soft and smooth, with unique flavor, which can be called the top grade of auricularia auricula, especially in July and August. Also known as Tricholoma matsutake, Tricholoma matsutake and Tricholoma matsutake. Japan calls it Tricholoma matsutake, which is a precious wild edible fungus. Tricholoma matsutake not only has good flavor and attractive aroma, but also is a nutritious edible fungus. It has the reputation of "king of edible fungi", no less than Hericium erinaceus and Ganoderma lucidum, and is regarded as a treasure especially in Europe and America. The focus of this dish is matsutake. Chicken is delicious, and Laoshan mushroom is better. This dish seems simple, but in fact, kung fu is in the process of stewing. Songshan Tricholoma matsutake produces mushrooms early and easily; It's late, and it's not delicious.