The officially certified "National Food Map" is here, and my hometown food is on the list.
On March 29, 11 departments including the Ministry of Industry and Information Technology and the National Development and Reform Commission jointly issued the "Guiding Opinions on Cultivating Traditional Advantageous Food Producing Areas and Local Specialty Food Industries". In addition to specific development goals and key tasks , the "Guiding Opinions" also launched the "National Food Map".
1. Shandong Dong’e donkey-hide gelatin
2. Rongcheng large mackerel dumplings
3. Rushan sea oysters
4. Longkou Fans
5. Texas Braised Chicken
I am from Shandong. Today I will talk about the delicacies in our hometown that are on the list, guaranteed to make you salivate.
1. Shandong Dong’e Ejiao
Donga Ejiao has been a royal tribute from the Han and Tang Dynasties to the Ming and Qing Dynasties. According to historical research, donkey-hide gelatin has been used for 3,000 years. Since ancient times, donkey-hide gelatin has been known as the "blood-tonifying holy medicine" and "nourishing national treasure". The "Materia Medica" of all dynasties has listed it as a "top grade" and called it a "holy medicine". ", my country's first pharmacological monograph "Shen Nong's Materia Medica" says that "taking it for a long time can lighten the body and replenish qi". After sorting out, there are more than 3,200 ancient classic prescriptions about Dong'e donkey-hide gelatin.
The only way to eat donkey-hide gelatin is to make donkey-hide gelatin cake and powder. If you want to make donkey-hide gelatin more delicious, then make it into a delicious delicacy, right?
Donkey-hide gelatin porridge
Take 100g of rice or millet, 15g of crushed donkey-hide gelatin into small pieces, and 50g of rock sugar to make porridge. Before adding the donkey-hide gelatin, dissolve it with boiling water and then add it to the porridge, stir well, and bring to a boil. Do not add crushed donkey hide gelatin to the porridge as it may burn the bottom of the pot.
Regular consumption of qi, blood, kidneys, and physical fitness
Donkey-hide gelatin and pear honey soup
Cut one or two pears into small pieces and add water to boil. Then add 12 grams of small pieces of donkey-hide gelatin, stir repeatedly with chopsticks to dissolve, add 50 grams of white sugar or rock sugar, and 50 grams of honey. Drink soup and eat pears.
It can nourish yin, moisten the lungs and quench thirst
Donkey-hide gelatin stew
10 grams of donkey-hide gelatin, smashed, 100 grams of lean pork, 5 grams of tangerine peel, 3 grams of cinnamon , add an appropriate amount of water, stew the pork first, add donkey hide gelatin and other materials to stew it after it is cooked, season with low salt, and then take it.
Suitable for the elderly and infirm, long-term use in soup, the effect is remarkable.
Donkey-hide gelatin fish
One raw fish, 30-50 grams of donkey-hide gelatin, smash it into pieces, boil the donkey-hide gelatin first, and add other seasonings according to personal taste. When stewing the fish, add donkey hide gelatin solution and cook until cooked.
It can strengthen the body and strengthen the body. It is suitable for those who are weak and weak.
2. Rongcheng Bayu Dumplings
The first dumpling in Jiaodong - Bayu Dumplings. On the Jiaodong Peninsula, every household loves to eat it and every household can make it. In Weihai, there is a proverb: Eat dumplings when you are in a good mood. If a family eats mackerel dumplings, it means that there must be good things and happy events in their family. The cooked food is lying on the plate, white and plump and steaming, which makes people eager to see it. Dip a little vinegar, blow on it to cool it, and take a bite.
The tip of the tongue first feels the tender and smooth texture, and then the taste buds are exposed to the ultimate deliciousness of the Spanish mackerel meat. The addition of a variety of seasonings enhances the taste level and aroma of the dumpling filling, and there is no fishy smell at all. . The title of the best dumpling in Jiaodong is truly well-deserved.
Ingredients: 3 mackerel, 100 grams of leeks, 1 spoon of cooking wine, 1 egg, 1 gram of pepper powder, 1 spoon of sugar, appropriate amount of salt, 2 spoons of peanut oil, 1 shallot, 1 coriander, Appropriate amount of dumpling skin
Preparation method:
1? First prepare all the ingredients for making abalone dumplings, remove the internal organs of the Spanish mackerel and wash it, then use a knife to cut all the way to the top of the fish belly. Remove the fish head and use the same method to fillet the other side of the mackerel.
2. Take the sliced ??Spanish mackerel and use a knife to slice out the fish meat. After all the mackerel meat is sliced ??off, chop the mackerel meat into fish paste with a knife and put it into a basin.
3. Add sugar, cooking wine, Sichuan pepper powder, and a beaten egg. Use chopsticks to beat vigorously in a clockwise direction. Add an appropriate amount of water in batches to beat the fish filling. Because the Spanish mackerel is The freshness is different, I added 200 grams of water.
4? Beat the fish filling to this extent, and the dumplings will taste the best. At this time, add peanut oil and an appropriate amount of salt to taste, and then stir clockwise.
5? Continue to stir clockwise until the fish filling is minced, pick and wash the leek and coriander, chop the green onions with a knife and put them into the mixed fish filling. Stir all the ingredients. Just make it even.
6? Put an appropriate amount of fillings into the dumpling skin and wrap it into the shape you like. Pour an appropriate amount of water into the pot and bring it to a boil. Add the wrapped fish dumplings and bring to a boil over high heat. Add a little water and repeat 3 times until all the dumplings are floating on the water and then turn off the heat.
3. Rushan Sea Oyster
On the 186-kilometer stretch of coastline from Rushan Pass in the west to Langnuankou in the east, there are 500,000 acres of national first-class seawater quality standards The high-quality waters and rich bait in the breeding sea area have created a delicacy that has attracted national attention: Rushan oysters.
“Charcoal-grilled oysters, add more minced garlic, grill them until they squeak and become watery...” Zhang Jiajia wrote this in "Passing Through Your World", how should you eat oysters/oysters? ?
Eat raw: When you eat oysters, they taste fresh and sweet. You must try eating them raw, with mustard and lemon. Not all oysters can be eaten raw, they must be fresh and clean.
Steaming: When steaming, make sure the convex side faces down so that you can drink the delicious juice. It takes 5 minutes after the water boils.
Frying: Coat 60% of the batter and fry, then fry again.
Whether it is seasoned or not depends on your taste~ I usually steam it and eat it directly~
4. Longkou vermicelli
This Longkou vermicelli has a long history. . According to historical records, it has a history of more than 300 years. The earliest place of production was Zhaoyuan, and later it gradually developed to Longkou, Penglai, Laizhou, Qixia, Laiyang, Haiyang and other places.
I heard from the elders in the village that Longkou fans had been exported more than a hundred years ago. During the Republic of China, the Longkou Port was opened to transport vermicelli directly to Hong Kong and Southeast Asian countries. Most of the vermicelli produced in Zhaoyuan and Longkou were sold to Longkou Vermicelli Shop. Longkou became a distribution center for vermicelli, hence the name Longkou Vermicelli. .
The Longkou vermicelli strips are evenly thin, pure and bright, neat and flexible, white and transparent. When cooked, they soften when put in water and will not break after being cooked for a long time. They taste tender and delicious, smooth and chewy.
5. Dezhou Braised Chicken
This Shandong braised chicken is really amazing! ! ! The urge to go to a city because of a chicken. Texas specialty! Great fragrance! Delicious off the bone! Spicy and satisfying!
There are 3 flavors in total: smoked chicken! Spiced chicken! Spicy chicken! Every taste is amazing, authentic Texas Braised Chicken, it is the taste of hometown that Shandong wanderers will never forget when they work hard abroad.
Peel off the outer packaging of the braised chicken, and the meaty aroma goes straight into the nose. The braised chicken is braised in old soup, combined with the fresh aroma of the chicken. .
The bones and flesh can be separated with a gentle pull. You can suck the bones and eat the meat in big mouthfuls. Even after eating a chicken, it is not enough. You have to bite open the bones and taste the marrow in the middle. The aroma will linger for a long time.