The officially certified "National Food Map" is coming, and my hometown food is on the list.
on March 29th, the Ministry of Industry and Information Technology, the National Development and Reform Commission and other eleven departments jointly issued the Guiding Opinions on Cultivating Traditional Advantage Food Producing Areas and Local Characteristic Food Industries. In addition to specific development goals and key tasks, the Guiding Opinions also launched the National Food Map.
1. Ejiao in Dong 'e, Shandong Province
2. Rongcheng Spanish mackerel dumplings
3. Rushan oyster
4. Longkou fans
5. Dezhou paji
I'm from Shandong Province. Today, I'm going to talk about the food on the list in our hometown, and I'm sure it will make your mouth water.
1. Dong 'e Ejiao in Shandong
Dong 'e Ejiao has been a royal tribute from Han and Tang Dynasties to Ming and Qing Dynasties. According to historical research, Ejiao has been used for 3 years. Ejiao has been praised as a "blood-enriching medicine" and a "nourishing national treasure" since ancient times, and it has been listed as a "top grade" in Materia Medica in all previous dynasties, calling it a "holy medicine", and Shennong Materia Medica Classic, the first monograph on pharmacology in China, called it "taking it for a long time, and benefiting qi". After finishing, there are more than 3,2 ancient classic prescriptions about Dong 'e Ejiao.
the way to eat Ejiao is not just to make Ejiao cake and powder. If you want Ejiao to be more delicious, why don't you make it a delicious dish?
Colla Corii Asini porridge
Take 1g of rice or millet, 15g of crushed colla Corii Asini, and 5g of rock sugar to make porridge. Before adding colla Corii Asini, dissolve it in boiling water, then add it into the porridge, stir well and roll. Don't add shredded donkey-hide gelatin to porridge, which will easily paste the bottom of the pot.
Eat one or two pears regularly to tonify qi and blood, tonify kidney and strengthen body
Cut them into small pieces and boil them with water, then add 12g of small pieces of Ejiao, stir them repeatedly with chopsticks to dissolve them, and add 5g of white sugar or crystal sugar and 5g of honey. Eat soup and pears.
It can nourish yin, moisten lung and quench thirst
Colla Corii Asini stew
1 grams of Colla Corii Asini, crushed, 1 grams of lean pork, 5 grams of dried tangerine peel and 3 grams of cinnamon, with appropriate amount of water, stew pork first, then add Colla Corii Asini to stew, and season with low salt.
it is suitable for the elderly and weak, and the soup is taken for a long time, with remarkable effect.
Colla Corii Asini Fish
A raw fish, 3-5g colla Corii Asini, is smashed, and the colla Corii Asini is boiled first, and other condiments can be added according to personal taste. When stewing fish, add donkey-hide gelatin solution to cook.
strengthen the body, which is suitable for those who are weak and weak.
second, Rongcheng Spanish mackerel dumplings
the first dumpling in Jiaodong-Spanish mackerel dumplings. On the Jiaodong Peninsula, every household loves to eat, and every household can cook. In Weihai, there is a proverb that dumplings are delicious in the mood, and whoever eats Spanish mackerel dumplings shows that there must be good things and happy events in his family. Cooked lying on the plate, fat and steaming in vain, makes people can't wait to watch. Dip it in vinegar, blow it to cool it, and take a bite.
The tip of the tongue first feels tender and smooth, and then the squid meat is extremely delicious from the taste buds. The addition of various seasonings enhances the taste level and aroma of dumpling stuffing, and there is no fishy smell at all. This title of Jiaodong's first dumpling is really worthy of its reputation.
ingredients: 3 pieces of Spanish mackerel, 1g of leek, 1 spoon of cooking wine, 1 egg, 1g of pepper powder, 1 spoon of white sugar, appropriate amount of salt, 2 spoons of peanut oil, 1 spring onion, 1 parsley, and appropriate amount of dumpling skin
production method:
First, prepare all the ingredients wrapped in abalone and jiaozi, and clean the Spanish mackerel after eviscerating.
Slice the sliced Spanish mackerel with a knife. After all the Spanish mackerel meat is sliced, chop the Spanish mackerel meat into fish paste with a knife and put it in a basin.
add sugar, cooking wine, pepper powder, and then break up an egg. First, stir it clockwise with chopsticks, and add a proper amount of clear water in several times to stir the fish stuffing. Because the freshness of Spanish mackerel is different, I added 2 grams of clear water.
jiaozi tastes the best when the fish stuffing reaches this level. At this time, add peanut oil and appropriate amount of salt to taste, and then stir clockwise.
continue to stir clockwise until the fish stuffing is chopped with minced fish, leeks, parsley and shallots. After cleaning, chop them with a knife and put them into the stirred fish stuffing, and stir all the ingredients evenly.
Just put a proper amount of stuffing into the dumpling skin and wrap it into your favorite shape. Pour a proper amount of clear water into the pot and boil it, add the wrapped fish jiaozi, light a little clear water after the fire is boiled, and repeat for three times until all the jiaozi floats on the water, then turn off the heat.
3. oyster in Rushan
There are 5, mu of national first-class seawater quality standard culture sea area along the 186-kilometer coastline from Rushankou in the west to Langnuankou in the east. This high-quality water area and its rich bait have made it a delicious food that attracts the attention of the whole country: Rushan oyster.
"Grilled oysters with charcoal, add more garlic, and serve them as soon as possible until they are boiling ..." Zhang Jiajia wrote in "Passing Through Your World". How should we eat oysters/oysters?
raw: oysters are delicious when eaten. Be sure to try them raw with mustard and lemon. Not all oysters can be eaten raw. They must be fresh and clean.
steaming: when steaming, pay attention to the convex side down to drink delicious juice. Five minutes after the water boils.
frying: 6% of the batter is wrapped and fried, and then fried again.
It depends on your taste ~ I usually steam it and eat it directly ~
Fourth, Longkou vermicelli
This Longkou vermicelli has a long history. According to historical records, it has a history of more than 3 years. Zhaoyuan was the earliest place of birth, and then it gradually developed to Longkou, Penglai, Laizhou, Qixia, Laiyang and Haiyang.
According to the old people in the village, this Longkou vermicelli was exported more than 1 years ago. In the Republic of China, this Longkou Port was opened, and the fans were directly transported to Hong Kong and Southeast Asian countries. Then most of the fans produced in Zhaoyuan and Longkou were sold to Longkou Fan Village, and Longkou became a distribution center for fans, hence the name Longkou Fans.
This Longkou vermicelli is even and thin, pure and bright, neat and flexible, white and transparent, soft when cooked in water, unbreakable when cooked for a long time, tender and palatable, smooth and chewy.
v. braised chicken in Dezhou
This braised chicken in Shandong is really unique! ! ! Let people go to a city because of the impulse of a chicken. Texas specialty! Great fragrance! Take off the bones and taste! Spicy and enjoyable!
There are three flavors: smoked chicken! Spiced chicken! Spicy chicken! Every taste is amazing, authentic Dezhou braised chicken, which is the hometown flavor that Shandong wanderers struggle and never forget.
peel off the outer package of braised chicken, and the meat flavor will go straight into the nasal cavity. The braised chicken in the soup stock, combined with the fresh flavor of chicken, blends just right. When bitten, it is crisp and tender outside, fat but not greasy, and endures people's aftertaste.
The flesh and blood can be separated with a gentle pull, sucking the bone and eating the meat. It is not enough for a chicken to finish eating. You should bite the bone open and savor the bone marrow in the middle, and the fragrance will last forever.