Pingtan mackerel ball
Pingtan fish balls are mainly made of fresh fish. Boning, chopping meat into minced meat, adding appropriate amount of ginger juice (to remove fishy smell), salt water, seasoning and a small amount of wet starch, stirring surimi balls until surimi floats in water but does not sink, squeezing into balls, and cooking or steaming. According to the squeeze switch, it can be divided into fish balls, fish strips, fish cakes, fish noodles, fish rolls and so on. According to different ingredients, it can be divided into crystal fish balls, Bazhen fish balls, innocent fish balls and fish dumplings. These varieties are elastic, good in color, smooth, tender and fresh, and their meat is not greasy. Pingtan fish balls are famous for paying attention to material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel, small ginseng shark and other seafood. Chop the fish, add appropriate amount of ginger juice, salt, monosodium glutamate and other seasonings, mash it into fish paste, add potato powder or flour, stir it evenly, squeeze it into balls, and cook it in rolling soup. Its color is like porcelain, elastic, crisp but not greasy. Pingtan fish balls are divided into stuffing, starry sky, clear water balls and wrinkled sand fish balls, with more than ten varieties; Some will be processed into fish paste, fish cake, fried and boiled.
Crab broth
There are nearly 10 kinds of Pingtan snacks with crabs as raw materials, such as osmanthus crab, crab soup and braised crab. Well-known osmanthus crabs at home and abroad only pick out steamed crab white and crab yellow, fry them in oil pan, add egg white, add ingredients and condiments such as onion, tremella and shredded carrot. Deep-fried until the color is delicious. It is characterized by its fragrant nose, bright color and delicious meat, which looks like osmanthus, so it is a Japanese osmanthus crab.
Crab soup Pingtan is commonly known as "Buge soup". Select fresh and fat Portunus trituberculatus, peel it, and stir it in boiling soup. When crab meat falls off, add egg drop, diced meat, chopped green onion, balsamic vinegar and potato powder as soup base. Its color is crystal clear and colorful; Its taste is tender and slightly sour, and it has a big appetite after eating. This is a unique delicacy on the island.
Steamed shrimp bones
Shrimp gu is a kind of seafood food with rich nutrition and tender meat. Known as "rich shrimp", it is deeply loved by the people. Its meat contains more water, its taste is fresh, sweet and tender, light and soft, and it has a particularly attractive umami flavor. Every spring is the season of spawning, and eating at this time is the best. The chubby crayfish has a linear paste in the north, which is very tender and delicious. But its protein content is as high as 20%, fat is 0.7%, and there are vitamins, chloric acid, inosinic acid, aminopropionic acid and other nutrients needed by human body. Shrimp gets warm and sweet. Has the effects of tonifying kidney, strengthening yang, promoting lactation and removing toxic substances.
Pingtan Nanhai pond fish natural wild seaweed
Porphyra haitanensis is a marine treasure with unique local characteristics. Porphyra haitanensis here is nutritious and sweet, and grows on shallow reefs. Especially in the place of "Haitan Shenshen", this is a unique place in Pingtan, with five senses, well-proportioned head, pillow on the beach and feet in the East China Sea, which is amazing. Perhaps the Porphyra haitanensis grown here is contaminated with the spirit of immortals, so it not only has a unique flavor, but also has the effects of clearing away heat, invigorating stomach and spleen, resolving phlegm and promoting diuresis, tonifying kidney and nourishing heart. It is said that after the Empress Dowager Cixi tasted it, she was full of praise and almost became a must-have dish for every meal. Later Porphyra haitanensis spread to Japan. Known by the Japanese as "China Longevity Cuisine".
Pingtan white sun-dried peanuts
Pingtan white sun-dried peanuts are boiled with fresh flowers in mineral water and then dried. Because they are very dry, they can be kept for a long time. This is the most primitive and natural production method, which keeps the natural flavor of peanuts and tastes quite authentic. Farmers' peanuts are boiled with fresh peanuts in mineral water and sea salt, and then dried, so they can be preserved for a long time. This is the most primitive and natural production method, which keeps the natural flavor of peanuts and tastes quite authentic. There is little industrial pollution on the island. Pingtan peanuts grow in sunshine, sea breeze and mineral springs, and are truly natural and organic foods.
Bazhen eight treasure fried cake
Stir the refined sweet potato powder into a paste, stir-fry it in an oil pan, then add seasonings and condiments such as shrimp, diced bacon, crab meat, crab roe, peanut slices, diced fish, day lily and chopped green onion, stir-fry it with warm fire until it is gelatinous, crystal clear as agate, smooth and tender, fragrant and delicious. According to the hotel chef, this dish looks simple, but in fact, the process is complicated, there are many seasonings, and there is a fixed order of addition. Some condiments need to be fried for a long time, you should put them first, and some are a little warmer. Moreover, it is very important to grasp the temperature, otherwise it will lose its delicious fragrance when it is hard and soft.
Sweet Potato jiaozi
The 29th day of the first lunar month is a traditional folk festival in Pingtan, commonly known as Jiujiu. After nine, also known as nine, it is not only the name of the festival, but also the name of the main food in this section. This is a kind of food with potato flour as the main raw material. Its skin is the same as salty paste, but it contains sugar, peanut powder, sesame seeds, sesame oil and diced wax gourd, which are wrapped into jiaozi or flowers and can be steamed, fried or boiled with glutinous rice, red dates, peanuts and brown sugar. The shape of the bag is jiaozi-shaped, and it is called sweet potato jiaozi after being fried to golden brown.
Fried oysters
Also known as "oyster powder", fresh oysters are mixed with fish oil, monosodium glutamate, chives, celery, potato powder and egg white to make a paste, which is smoothed in a pot and fried on both sides like pancakes. Crisp and sweet, it can be compared with "Fried Oyster" in southern Fujian and Taiwan Province Province.
Pingtan flour cake
Seafood is indispensable for bread fillings, such as oysters, clams, shrimps and crab meat. Of course, pork, cabbage, mung bean sprouts and dried bamboo shoots are also indispensable. In order to look good, you can add a proper amount of shredded carrots. When frying stuffing, seafood can't be fried with diced meat, because seafood is easy to cook and pork takes a little longer. After frying cabbage and mung bean sprouts, drain the water so that the bread won't crack. When you eat bread, it's up to you to decide how much stuffing to pack. This is an alternative buffet for the Dragon Boat Festival on the island. When eating bread, with mussels or clam soup, the whole family sits around and is happy.
Sea oyster cake
Sea oyster cake is a traditional Pingtan-style snack. Sweet potato powder and tofu are used as raw materials, and onion, coriander, spiced, pepper and monosodium glutamate are added. Put it in a special spoon and fry it with oysters. Crisp and sweet, dipped in garlic sauce vinegar, more refreshing and pleasant, round, golden in color, crisp in shell and fragrant in stuffing, and can be eaten as a snack alone.