Where to buy seafood Hongdao is located on the north bank of Jiaozhou Bay, surrounded by the sea on three sides, with a long coastline and rich offshore products. The sea area is excellent in water quality and rich in microorganisms, which is extremely suitable for the production of seafood. Hongdao seafood is famous at home and abroad for its delicious meat, delicious taste and high quality.
1. Hongdao Dongdayang Wharf
At Dongdayang Wharf in Hongdao, dozens of fishing boats dock every day. Fishermen here usually go out to sea at 4 o'clock in the morning. From 9 o'clock in the morning, fishing boats return to Hong Kong one after another, and the dock becomes busy. Due to the rapid sales, citizens are advised to go before 9- 10 in the morning. The main varieties are little seafood, such as clam, conch, octopus, shrimp and tiger.
2. Hongdao Collection
Hongdao Daji is a gathering place of Hongdao seafood. Every month in the lunar calendar, Xiaoyang Daji is held on Fridays and Wednesdays, Western Daji is held on Thursdays and Wednesdays, Ji Xiaoji is held on Tuesdays, Wednesdays and Saturdays, and Gaojiji is held on Wednesdays and Thursdays. These markets are the traditional shopping methods of local fishermen in Hongdao, which have a history of hundreds of years. At the same time, the characteristic seafood of Hongdao is made of various little seafood in Hongdao, with unique flavor, complete varieties and excellent quality. It is a good travel gift for relatives and friends, and can be purchased at Hongdao Daji.
3. Community farmers' market
The farmers' markets in Hongdao East Ocean, West Ocean, Jony J, Yinjia and other communities all sell seafood with local characteristics in Hongdao. Among them, there are many clams, conchs, octopus, shrimps, tigers and oysters, which are fresh and affordable.
How to eat seafood 1. clam
Clam, alias Gala, clam. The clams in Hongdao are famous for their delicious food.
Selection strategy: clams must choose live ones, because they grow in sand. If the sand is not completely spit out, it is not delicious. Generally, live clams will stick out a long "tongue" when no one touches the water, and some will spit water, so they will retract quickly when touched. When picking, they must be nimble and nimble.
How to cook: Clams have endless ways. You can cook clams in clear water, stir-fry them with shredded pepper, wrap jiaozi, steamed stuffed buns and vegetable boxes with meat, and drink noodles with diced clams. Either way, as long as the clams are fresh enough, they are delicious and should not be missed.
2. mackerel
After opening the sea in September, there must be Spanish mackerel on the table. Spanish mackerel tastes quite creative, such as Spanish mackerel balls, Spanish mackerel stew cakes, braised Spanish mackerel and so on. Spanish mackerel is tender, delicious and nutritious. Fresh Spanish mackerel has bright eyes and frozen eyes are white.
3. Crab
As the saying goes, "autumn wind rings and crab feet itch", and autumn is the season when crab paste is full of yellow. In August of the lunar calendar, the female crab has the fattest crab yellow feet, and in September of the lunar calendar, the male crab has the most fragrant crab fat.
Selection strategy: Crab meat is rich in fat and nutrition. The crabs that Qingdao people often eat are generally Portunus and red stones. Choosing the right crab is exquisite:
(1) Looking at males and females, the abdomen of males is triangular and the abdomen of females is semicircular, which is the simplest way to distinguish them. Choose females who like cream and males who like fresh and sweet crab meat;
② Looking at the back, the crab shell is brown or purple, preferably hard, clear and shiny;
3 Looking at vitality, it can be turned over, and it can be quickly turned over to show that it is very healthy. If it can't be turned over, it means that vitality is not strong;
4 look at the hardness of the abdominal shell and squeeze it with your thumb, indicating that the meat is thick;
⑤ Look at the crab's feet. When lifting crabs, their feet are hard and the ones that don't droop are the fattest.
6. Weigh, if the two are the same size, which meat weighs more.
Cooking method: Fresh live crabs are washed and steamed in a pot. In order to prevent the crab roe from flowing out, the crab belly must face up! After boiling, steam for about ten minutes, and when you see that the crab completely turns from green to red, you can go out of the pot.
4. Pen tube
Penetrator is a kind of slender squid, which is a seafood in Bohai Sea and Huanghaite.
Selection strategy: choose the one with complete and strong head and tail, clear eyes and slightly blue body. If there is redness, it means it has gone bad.
Cooking method: You can mix onions with a tube or stew tofu with a pen tube. After the onion and ginger are fried, add water to the tofu block. After the pot is boiled, add the washed pen tube and salt and stew for about 5 minutes. Sprinkle a little coriander and sesame oil when cooking. The soup is white and delicious.
5. Fox Xia
Selection strategy: there are three milky white horizontal lines near the head and neck of female shrimp. By the light, you can see that there is an obvious solid line in the middle of the back of the female shrimp, which is the color set off by the red shrimp, and the male shrimp is also the same color.
① Look at the speed and frequency of swimming in the water. The faster the speed, the higher the frequency, which means more vivid;
2 pinch the shrimp head, the harder the better;
③ Look at the gills of the abdomen, the whiter the gills, the fresher they are;
(4) Look at the weight, the same size, the greater the weight, the better.
Cooking method: The general cooking method of goby is steaming. Regardless of the size, the steaming time is seven or eight minutes after boiling. The cooked shrimps and tigers look pink and glittering, and the fat and tender shrimps are looming through the shrimp shells, which can best maintain their original flavor.
Edible Skills: Step 1: Twist off the outermost legs of the tail, and then gently fold the tail and twist it off.
Step 2: Stick a chopstick to the shrimp shell from the tail and insert it near the head.
Step 3: Fold the shell with your left hand, press the chopsticks with your right hand, and exert force in the opposite direction with both hands.
Step 4: Open the whole shell on the back.
6. Shrimp
Shrimp is the iconic food on the table. If there is no shrimp at the banquet, no matter how rich other dishes are, it will make people feel a little incomplete.
Selection strategy: complete body shape, strong luster, dark cyan on the back and head, light cyan or white on both sides. The bigger the head, the higher the value.
Cooking method: Shrimp can be braised in brown sauce. Stir-fried shredded onion and ginger, stir-fry prawns until they are orange-red, and add a mixture of soy sauce, cooking wine, vinegar, sugar and salt to stew and collect juice. The bigger ones can be boiled in water, or cut into pieces and fried with Chinese cabbage slices.
Eating skills: First, shrimp is generally curved. When you get it, press it straight, preferably shake it with the shrimp head and tail, so that the shrimp shell and shrimp can be separated more easily.
Bian Xiao warmly reminds you to pay attention to the following points when eating seafood:
1. Moderate intake and short-term intake of excessive seafood will cause diarrhea.
Allergic people and people with bad stomachs should eat less or not, because most seafood is cold food.
3. Eat less raw food. Although some seafood can be eaten raw and rich in nutrition, there are many bacterial parasite eggs hidden in it.
4. Dip in vinegar. When eating seafood, try to dip in vinegar or Jiang Mo to prevent allergies or diarrhea.