To say that our Pingtan cuisine is really a must. Delicious special snacks will definitely make you eat delicious food. Pingtan people are ingenious, regard eating as an art and make a lot of amazing food. For example, there are fish balls, oyster sauce cakes, light cakes, everlasting, harmonious, auspicious and all kinds of seafood.
Luck is similar to glutinous rice balls, and the skin is made of sweet potatoes and sweet potato powder, which is thin and elastic. The fillings inside are generally: cabbage, seaweed, lean meat, fresh shrimp, squid, crab meat and so on. Luck was originally called "salty rice time" (rice time is combined into one word), and later the restaurant named it for the convenience of promotion. Fortune has been turning in Pingtan for a long time, and every household will do it and eat it on holidays.
This is a specialty of Pingtan. It is delicious. Its skin is made of sweet potato and sweet potato powder, and its stuffing is Chinese cabbage, laver, shrimp, meat and fish. ...
According to legend, there was a fisherman in Pingtan who was sentenced to death in prison. His son was troubled by his father. Every time he visited the prison, he gave his father delicious food, but he was repeatedly eaten clean by the jailer. Later, he had a plan. He mashed candied dates, persimmons, etc. Stuffed with mud, wrapped in a bag made of sweet potato powder, and stuck with some rice residue, the delicious food under the ugly appearance finally passed the jailer and was sent to his father. Until the 29th day of the first month, the case was finally found out and my father was rehabilitated. The son's filial piety was praised by later generations, so the locals designated this day as "filial piety day". Pingtan people have stone mortars at home, which is the custom of "there are stone mortars at home, and evil does not enter the house".
Good luck is the specialty of every Pingtan woman.
Whenever there is a festival, people like to eat salty time, because it also has a festive name-luck turns. Good luck is not easy, because its manufacturing process is not simple. The skin should be thin, elastic and elastic.
Buy fresh sweet potatoes, wash them, peel them and cook them in a pot. When they are cooled, add sweet potato powder and stir in a stone mortar. When they are completely integrated and strong, the skin is salty and it's over.
The second kind of stuffing usually consists of shrimp, laver, Chinese cabbage, diced meat, diced radish and other materials. Stir-fry in a pan, add seasoning until it is completely tasty, pour it into a basket to drain the water, and let it cool for later use.
Third, take out a small piece of salted skin and knead it into a ball in your hand, and then knead it into a bowl. It is required that the side is thin and the bottom is slightly thick, so that the stuffing will not be broken and the taste will be better.
Fourth, put a proper amount of stuffing into the skin, gently press it in the middle by hand, and pinch it slowly from the edge. A round of salty time is ready.
After five days, steam in the pot 10 minutes, and the delicious "transshipment" will be done!
There are two cooking methods when it is salty, one is boiling and the other is steaming. No matter what method you use, it will make your appetite wide open, your mouth will be watering when you smell it, it will taste delicious and refreshing, and you will want to eat it after eating.
If you come to Pingtan to travel, you must try the salty snacks unique to our hometown.