Spanish mackerel jiaozi

Speaking of Weihai cuisine, you can't miss Spanish mackerel jiaozi. Spanish mackerel jiaozi is very famous in Jiaodong area, especially those fishing villages or restaurants near the sea in Weihai. With unique conditions, most of them choose fresh Spanish mackerel that has just landed as stuffing, which is really delicious. Many restaurants will also innovate the use of cuttlefish juice and noodles to make dumpling skins, which tastes even more unique.

Bayujiaozi, like our usual cooking of leek eggs or pork cabbage jiaozi, also needs to mix the flour first. Generally, mix the flour first and then adjust the stuffing. Add some salt to the flour with warm water, make dough, and let it stir at room temperature for 2 minutes. During this time, we can prepare the Bayuquan stuffing.

We are skillful with Spanish mackerel stuffing. We prepare a small bowl, add a handful of pepper, onion and ginger into it, pour boiling water into it and set it aside. Then we start to make Spanish mackerel. The secret that Spanish mackerel doesn't smell fishy is to remove the internal organs and black lines and wash them clean. This is very important. After washing, we can start to make fish with a spoon and scrape them off layer by layer.

after it is done, put it on the chopping board and start chopping the stuffing. After chopping it into mud, we put it into the basin. At this time, use our filter screen to pour pepper water into the Spanish mackerel stuffing, stir the chopsticks along the pointer to make a slurry, then add a handful of leeks and stir it evenly. When everything is ready, we start to wrap jiaozi, and the skin is thinner. We wrap the Spanish mackerel stuffing in it, and it will be cooked 1 minute after boiling. The Spanish mackerel is particularly cooked. The cooked Spanish mackerel jiaozi is full of soup, and it is even more delicious when dipped in garlic. Dry fried small yellow croaker

Small yellow croaker is a famous specialty of Weihai, and dry fried small yellow croaker can be seen everywhere in Weihai, usually 5-1 in 8 yuan. Wash the small yellow croaker, marinate it in salt, monosodium glutamate, cooking wine, onion ginger and pepper for about two hours, and wrap it in a dry flour basin for later use. Add oil to the pan and heat it to 6% to 7%. Add small yellow croaker wrapped in flour one by one and fry until golden brown. When the oil temperature rises to 8%, fry it again to make it crispy. Crispy outside and tender inside, delicious. Corn flour cake

Corn flour cake is served with chirping salted fish and pickled melon seeds, and a bowl of corn flour porridge, which is simply delicious. In the past, when richer people ground corn soup (corn flour for steaming slices), they put some soybeans in it, and the steamed slices were big and mysterious, and they were fragrant and sweet to bite. Soybeans are more valuable than corn, and some frugal people are often reluctant to put beans. The steamed pieces are hard and the taste is much worse. Fried sea crab

Fried sea crab is a local traditional dish in Jiangsu and Shandong, which has its own characteristics. I think it is better in Weihai. Fried sea crabs are red and red, salty and spicy, tender and delicious. Marinate the sea crab, fire the frying spoon, inject peanut oil and burn it to 8% heat. Dip the cut section of the sea crab with starch, fry it in oil and pick it up when it turns golden brown. Put the two halves of the crab together and put them into a plate. The crab cover is also fried in oil and turned red. Cover the fried crab and restore it to its original state.

Remove the umbilical cord and crab cover, remove gills, rinse, cut into two pieces, put in a pot and marinate with wine, monosodium glutamate, salt and Chili powder for a while. Stir-fry the spoon on fire, inject peanut oil and burn it to 8% heat. Dip the cross section of the sea crab blade with starch, fry it in oil and pick it up when it turns golden brown. Put the two crabs together and put them into a plate. The crab cover is also fried in oil and turned red. Cover the fried crab and restore it to its original state. Jujube cake

During the Spring Festival, every family should steam a big cake. From New Year's Eve onwards, all families have to offer sacrifices to the kitchen god, the god of wealth, the gods of heaven and earth, the family hall (also known as the bodhisattva) and the ancestors (also known as the old man's mother), etc., and the offerings of this sacrifice are indispensable. Weihai people make jujube cakes in the New Year for good luck. "Jujube" is homophonic with "early", so the jujube cake contains the meaning of "early hair" and "great hair". Whether looking forward to a prosperous career or eager for a developed business, in short, the word "fat" really contains the good wishes of Jiaodong people to pray for a better life. Corn

It is absolutely necessary to go to Weihai farmhouse in summer. A large iron pot is full of corn, and the corn is all cooked in an hour. A plate of big sauce, a handful of green onion leaves, a little pickles, a pair of chopsticks and a pot of corn is just a bite, and it takes ten minutes for the corn to break off and enter the pot.