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Hainan has what delicious seafood
Hainan for many people is the most desired vacation destination, where there are simple folk, there are many traditional food can eat, but to say that the most representative of Hainan characteristics of food, of course, is the seafood la, Hainan seafood food numerous, and seafood is also very complete, Hainan what good seafood it? To Hainan must eat the top ten seafood, as a foodie you do not miss oh!

Steaming and music crab

and music crab is the and music town of Hong Kong North, Le Qun village around the crab, this crab cream full of meat fat, very rare, known as the "and music crab", crab meat is very thick, fat cream golden and oily, nutrient-rich, every year, Ching Ming to the end of the day, the mid-autumn to the winter solstice two time, is to catch and music crab! The golden season for catching Huale crabs is from Ching Ming to Duan Yang and from mid-autumn to winter solstice.

Hele crab is one of Hainan's four famous dishes, but also one of the most well-known Hainan seafood cuisine, generally speaking, the Qingming season of the Hele crab is the most delicious, this period of the Hele crab, crab yellow and tender. There are many ways to cook it, steaming, boiling, stir-frying, baking and so on, especially "steaming" is the most delicious, because it retains the original flavor of the crab.

How to make steamed Waku crab? First, clean the crab, put it into a pot, steam on high heat for 15 minutes and then take it out, remove the gills of the cooked crab and dry it in the pot over an open flame. The dipping sauce, made with minced garlic, ginger, salt, orange juice and rice vinegar, is fragrant and absolutely delicious!

Steamed horse mackerel

Mackerel meat, spiny, tender and flavorful. Folk have been "partridge roe deer on the mountain, the sea mackerel" praise. Its edible methods are varied, both fresh food, can also be salted. Fresh food can be steamed, deep-fried, pan-fried fish, etc.; if the fish congee or fried for the soup, the color and flavor, sweet and smooth, especially the horse mackerel blanch pill soup, it is really fragrant pill, soup fresh, beautiful seafood a great, for diners are praised as one of the earth's food.

Documentary "tongue on the Chinese" in the first episode of the "gift of nature", it is specially filmed several kinds of Hainan's authentic sea fish dishes, including Hainan's famous dish - pan-fried horse mackerel. It is said that after the program aired, many tourists from all over the country straight to Sanya fishermen concentrated in the community looking for sea fish to eat.

Hainaners have been eating horse mackerel for hundreds of years, and the deep-sea king mackerel from Puzian Town in Wenchang is of the highest quality. A bowl of white rice, two slices of Wenchang Puzhen pan-fried horse mackerel, dipped in a little soy sauce, chili peppers, with a little orange juice, the taste is both refreshing and delicious, is the Hainanese people's most simple way of eating.

Charcoal-grilled Qukou oysters

Charcoal-grilled oysters coastal area of the delicious snacks, because of its delicious flavor, loved by the public. Oysters are very rich in phosphorus, which facilitates the absorption of calcium since phosphorus is needed for calcium to be absorbed into the body. Oysters should of course be enjoyed in their original flavor and can be chilled.

The oysters will be directly picked out and placed on ice, so that the ice penetrated to a degree directly after the entrance, so that the oysters, in addition to retaining the original flavor, the original sweetness will be stimulated, and can remain in the throat for a long time. If there is a fishy flavor, you can add a little lemon juice and aubergine juice, so that you can still feel its original sweet original flavor.

Steamed Longlou sea urchin

Steamed Longlou sea urchin which is very famous Hainan seafood cuisine, which is most famous in the northeast corner of Hainan under the Tongguling, as well as the "four treasures of the Longlou": sea urchin, abalone, lobster and sea white (toffee mussels). Sea urchin is ranked first in the "four treasures of Longlou", can be said to be quite popular!

The steamed sea urchin dish, just crush the soft sea urchin paste, mix a small amount of cornstarch to help it form, add some minced garlic, sesame oil, steam for 10 minutes can be out of the cage, and then sprinkled with some deep-fried scallions, a plate of original steamed sea urchin can be on the table.

Puqian dregs of vinegar seafood

Dregs of vinegar is a traditional cuisine in Wenchang City, Hainan, using the fermentation of wine lees to produce sour vinegar as a soup, together with vegetables, animal offal, crunchy bones, etc., made, supplemented by chili peppers, sugar, monosodium glutamate and so on. With its sweet and sour flavor, "dregs vinegar" is also known as "women's vinegar" and "thirty-eight vinegar".

This dish is very nutritious, can eliminate fatigue, balance blood pH, help digestion, prevent aging, expand blood vessels, prevent obesity, beauty and skin care. Long-term consumption can be beauty and fat reduction, prevention of high blood pressure. And eat with seafood, but also to remove the fishy flavor, add a variety of side dishes can also be eaten, according to their own good to match!

Pepper salt Peppered shrimp

Peppered shrimp is a juicy meat tender food, so it has been very popular, Peppered shrimp in the sharp shell is a delicious meat, high protein content, fresh flavor aftertaste long. Peeled shrimp is tough to peel because of its hard shell, making it both loved and hated.

Pepper salt Peppermint shrimp to eat is very convenient, usually hard shell at this time to become crispy, plus mixed with pepper salt flavor of the tender meat is simply intoxicating, and even fingers stained with pepper salt also have to suck clean before you can. If you don't want to eat the skin, the fried shell is easy to peel off!

Ginger and scallion fried crab

Hairy crab is one of the most popular seafood cuisine, especially in the crab season, especially popular, in Hainan, eat a lot of crab, basically all year round is sold very hot, crab has a very high nutritional value, the protein content is several times higher than pork and fish, and rich in calcium, phosphorus, iron and vitamin A and other nutrients.

The ginger-scallion fried crab is a very classic practice, color and flavor, after stir-frying after the hairy crab, not only more flavorful, but also no fishy taste, taste is more suitable for the public!

Dried red fish stewed pork

Dried red fish stewed pork is a very distinctive dish, the ingredients are very general, the selection of dried red fish, you must choose to dry the fish harder, slightly yellow in color, no blood clots on the body of the fish, guts, black membrane, etc., will be small pieces of dried red fish first cleaned with water, and then soak to get rid of salty taste, generally one night in advance of the soaking, the next day to eat. It is best to change the water a few times in the middle, try to soak out all the salt.

The pork and dried red fish were cut into thick slices, green onions, ginger slices, a little oil in the pot, the pork stir-fried oil, fried until slightly browned out of the pan and standby, dried red fish is also into the pot, both sides of the pan fried to a golden brown. Fry the dried fish and pork into the casserole, pour the right amount of water, put ginger and green onions, pour yellow wine, and then put a little rock sugar, high heat boil, change the fire can be cooked for twenty minutes.

White Scorched Guangcun Three Color Sandworms

Guangcun in Danzhou, Hainan is rich in resources and produces sandworms. This is a food that is not acceptable to everyone, but those who can eat it will find the meat plump and crispy, and the sandworms also have the effect of tonifying the kidneys and aphrodisiacs. There are two ways to prepare sandworms in Gwangchon, namely stir-fry and soup. The "three-color sandworm" has become a well-known dish in Hainan.

Scorched shrimp

Scorched shrimp is also a specialty of Hainan, the shrimp with white scorching method, the purpose is to retain the shrimp's original freshness, eat sweet and savory, dipped in the dipping sauce, and the flavor is even better.

Scorch, is the material into the boiling soup or boiling water cooked. No juice, no fluorescence, mainly to maintain the original flavor of the material. Scorched time must be short, the fire must be fierce, and the material must be fresh. White seared Hong Kong and northern shrimp shrimp meat firm, very suitable for people with a light taste!