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Daishanxian gourmet
Pickled white croaker braised pork, yellow croaker, fresh eel, cold jellyfish, pickled large yellow croaker, smoked pomfret, etc. Bad white catfish: it tastes really elegant, sweet and delicious, and it is a good accompaniment. Catfish is a specialty of Daishan, popular in Shanghai, Ningbo, Zhoushan and other places, and contains many nutrients such as protein and fat. Barbecued yellow croaker: This dish is made of pork, which has a strong fishy smell and the umami flavor of pork. The two flavors penetrate each other and complement each other.

Pickled white croaker braised pork, yellow croaker, fresh eel, cold jellyfish, pickled large yellow croaker, smoked pomfret, etc.

1. Bad white giant salamander: It is made from fresh giant salamander with complete scales over 400g. It's really elegant and delicious, and it's delicious with meals. Daishan is the biggest specialty, which is very popular in Shanghai, Ningbo and Zhoushan. Contains protein, fat and other nutrients.

2. Barbecued yellow croaker: it is called yellow croaker after being marinated and dried with fresh yellow croaker. After fine processing, Zhoushan yellow croaker is white and round, delicious, salty and palatable, rich in protein and moderate in fat. Barbecued pork with yellow croaker is one of the most distinctive local dishes used by Dinghai people to entertain guests. This dish is made of pork and has a soft texture. It has a strong fishy smell and delicious pork. The two flavors permeate each other and each has its own advantages.

3. Fresh eels: Fresh eels have a lot of meat. In Zhoushan, there is a saying that "fresh eel tastes better than chicken", which is a famous local dish. This dish is made of sea eel. After cutting and washing the eel, soak it in the soup mixed with salt, monosodium glutamate and onion and ginger for about half an hour. Take out the eels, cool them and air dry them in a dry place. Before serving, cut the eel into sections and steam it in a cage.

4, cold jellyfish: cold jellyfish, crisp and tough, cool and refreshing, is a commonly used table wine. Take jellyfish skin, soak it in clear water for 4-8 hours, then wash it thoroughly, cut it into filaments, wash it with cold boiled water 1-2 times, squeeze the water in jellyfish silk as clean as possible, put it in a basin, add appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, and mix well to serve.

5. Pickled large yellow croaker: large yellow croaker, also known as large yellow croaker. Pseudosciaena crocea has tender meat, rich nutrition and high economic value. It can be braised, stewed, fried and salty, and can make dozens of dishes with different flavors. Large yellow croaker with pickles is a home-cooked dish of Zhoushan people in Zhejiang Province.

6. Smoked pomfret: Smoked pomfret. After cleaning pomfret, cut it into 0.8cm thick fillets, and concoct it into marinade with soy sauce, soy sauce, sugar, monosodium glutamate, oyster sauce, fish sauce, ginger, onion, wine, garlic powder and various spices. Put the pomfret slices in the marinade and dry them. Put seasoned and air-dried pomfret slices in microwave oven or electric oven, smoke until golden brown and cook.