1. The fat particles of fried goat milk are one-third of that of milk, which is more conducive to human absorption. Drinking goat milk for a long time 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 the caking of goat milk during cooking is due to the protein denaturation and protein preheating denaturation of goat milk. It may be that the acidity of fresh goat milk is too high or the cooking temperature is too high for a long time. But Laoshan people make goat milk delicious, and the taste is too beautiful to say clearly.
2. Speaking of jellyfish feast, what do you think of jellyfish? The beautiful flower-like creature in the sea, the horrible creature that can't escape when swimming on the beach? Maybe you will know a lot, but I want to tell you that jellyfish is a great food full of treasures! In fact, many places can buy jellyfish products, jellyfish skin, jellyfish silk and so on, but have you eaten all kinds of fresh jellyfish dishes? The jellyfish feast in Laoshan Mountain will definitely open your eyes. Every summer, July and August are the harvest seasons of jellyfish. The edible jellyfish is very big and looks like a big piece of ice, but its color is a little blue. The jellyfish skin we usually see is what it looks like after being washed with salt and alum. Actually, it grew before the treatment.
The most classic way to eat jellyfish is to mix fresh jellyfish. Fresh jellyfish should be soaked in water for at least one day. The function is to replace the salty seawater in jellyfish with clear water, which can remove the bitter and astringent taste and fishy smell. Cut the soaked jellyfish into filaments, add seasonings such as garlic paste and vinegar, and most importantly, add peanuts and mix them with jellyfish. This is a very simple dish. If no one told you what it was, you would probably think it was bean jelly. It's very similar, but the taste of jellyfish is stronger because there is a layer of jellyfish 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. Generally, stewed cabbage is peeled, looks like thin slices of lean meat and tastes delicious. Jellyfish brain, like jelly, is the best way to scramble eggs. Even the jellyfish heads and claws that people often see, Laoshan has a unique way, and it is often stewed with shredded pumpkin and green onions, which is delicious.
3. sea cucumber with meat foam? Sea cucumber with meat foam can be called the nutritional responsibility of Laoshan people on the table. Laoshan Mountain is a high-quality original ecological sea area with clear water quality, which is most suitable for the growth of sea cucumbers. Laoshan sea cucumber meat is thick and long, and the contents of trace elements and minerals are unusually high. The sea cucumber with meat foam looks light and thick. I promise you won't have any meat foam left!
The characteristic of this dish is that it not only has the fragrance of meat foam, but also maintains the umami flavor of sea cucumber. The main ingredients are sea cucumbers. Sea cucumber contains chondroitin sulfate, which is helpful for human growth and development, delaying muscle aging and enhancing immunity.
4. Steamed Portunus Crab in Laoshan The concept of Portunus Crab in Wanggezhuang, Laoshan, Qingdao refers to crabs that naturally grow from the meeting area to the rocky sea area in Nagato, with a water depth of 2 meters to 20 meters. The beach in Convention Bay is mainly sandy, rich in dozens of kinds 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 the venue 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. The semi-precipitated quality makes the meat of Portunus trituberculatus particularly white and clean, and there is no sludge accumulation. Portunus trituberculatus is rich in shellfish resources, environmental protection and pollution-free.
Everything is caught in other sea areas, but the fishermen in the venue village mainly catch crabs for generations. The fishermen at the meeting used special fishing nets to catch crabs. After the net is opened, there are two layers, the outer layer is a large mesh and the inner layer is a small mesh. Fishermen put this net in the current, and crabs themselves will hit the net without any bait. Compared with the crab caught by trawl commonly used by fishermen in other places, the crab caught by this net rarely damages the crab's feet.
5, fried Laoshan ginseng platycodon grandiflorum, also known as Baohanhua, Zhonghua, Laoshan people call it Laoshan ginseng, which is one of the specialties of Laoshan. Platycodon grandiflorum is a perennial herb with thick roots, which can be used as medicine, and has the effects of dispersing lung, 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, cold-mixed, fried, but also hung and fried. When drinking beer, eat some platycodon grandiflorum garlic, which is delicious and tastes good. Platycodon grandiflorum grows in the grass on the hillside, and pharmacists in Laoshan Mountain go up the mountain twice a year, from March to June and from September to 65438+ October. The first step in digging platycodon grandiflorum is to know the leaves. The leaves below the middle of the stem are opposite or 3-4-lobed, with oval leaves and sharp serrations. The upper leaves are alternate and the leaves are narrowly lanceolate. The second is to look at flowers, calyx bell-shaped, green, corolla bell-shaped, blue-purple. Cleaning the collected Platycodon grandiflorum, scraping off the skin and drying in the sun, and eating.
6. Rotten stewed fish in iron pot Rotten stewed fish in iron pot is an authentic local cuisine. The main ingredients are carp (grass carp and Wuchang fish) and tofu. It's delicious with farm tortillas. The stewed fish pieces are tender, smooth and salty. At the same time, a circle of "farm tortillas" was posted on the iron pot. The tortillas stained with "fish flavor" are soft and delicious, and the more you chew, the more fragrant they are.
7. Laoshan Mushroom Stewed Chicken Laoshan Mushroom Stewed Chicken is a famous dish. It is one of the representative dishes in Qingdao, Shandong Province. It was made by local roosters stewing in broth for a year. Chicken stewed with Laoshan mushroom is delicious.
Due to the special climate and water quality conditions in Laoshan area, Songshan Tricholoma matsutake has soft and smooth entrance and unique flavor, which can be regarded as the top grade of fungi, especially in July and August. Also known as Tricholoma matsutake, cockscomb mushroom, Tricholoma matsutake, etc. Matsutake, which is called matsutake in Japan, is a precious wild edible fungus. Tricholoma matsutake not only has good flavor and attractive aroma, but also is a nutritious edible fungus. Known as the "king of edible fungi", it is no less than Hericium erinaceus and Ganoderma lucidum, and is especially regarded as a treasure in Europe and America. This dish focuses on mushrooms. 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. ?