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 a national food map.
First, Shandong Dong 'e Ejiao
Second, Rongcheng Bayujiaozi.
Three. Rushan oyster
Fourth, Longkou fans.
Five, Texas braised chicken
I'm from Shandong, and today I'm going to talk about the food on the list in our hometown, which makes your mouth water.
First, Shandong Dong 'e Ejiao
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 3000 years. Ejiao has been praised as a "good medicine for enriching blood" and a "nourishing national treasure" since ancient times, and it has been listed as a "top grade" in materia medica in all previous dynasties, which is called "holy medicine", and the first pharmacological monograph in China, Shennong Materia Medica Classic, is called "taking it for a long time and benefiting qi". After sorting out, there are more than 3200 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 not make it a delicious dish?
Ejiao porridge
Take 0/00g of rice or millet 15g of crushed donkey-hide gelatin/kloc-0, 50g of rock sugar and cook porridge. Before adding donkey-hide gelatin, dissolve it in boiling water, then add it into porridge, stir well and roll. Don't add shredded donkey-hide gelatin to porridge, it's easy to paste the bottom of the pot.
Regular consumption can replenish qi and blood and kidney, and strengthen the body.
Ejiao pear honey soup
One or two pears, cut into small pieces, add water to boil, then add 12g small pieces of donkey-hide gelatin, stir repeatedly with chopsticks to dissolve it, and add 50g of white sugar or crystal sugar and 50g of honey. Eat soup and pears.
It can nourish yin, moisten lung and quench thirst.
Ejiao stewed meat
Colla Corii Asini 10g, mashed, lean pork 10g, dried tangerine peel 5g, cinnamon 3g, adding appropriate amount of water, stewing pork first, adding Colla Corii Asini after cooking, seasoning with low salt, and taking.
It is suitable for the elderly and infirm, and has obvious effect after long-term administration.
Ejiao fish
One raw fish, 30-50g donkey-hide gelatin, mashed, boiled donkey-hide gelatin first, and other seasonings can be added according to personal taste. When stewing fish, add donkey-hide gelatin solution to cook.
Strengthen the body, suitable for the weak and sick.
Second, Rongcheng Bayujiaozi.
The first jiaozi in Jiaodong-Bayuquan. In Jiaodong Peninsula, every household loves to eat, and every household can cook. In Weihai, there is a saying that jiaozi is delicious in the mood, and whoever eats Spanish mackerel and jiaozi means that there must be good things and happy events in his family. Cooked lying on a plate, steaming in vain, people can't wait to see it. Dip in vinegar, blow cool, and take a bite.
The tip of the tongue first feels tender and smooth, and then the squid meat comes from the taste buds and is extremely delicious. With the addition of various seasonings, the taste level and flavor of dumpling stuffing are improved, and there is no fishy smell at all. The title of the first jiaozi in Jiaodong really lives up to its reputation.
Ingredients: 3 pieces of Spanish mackerel, leek 100g, cooking wine 1 spoon, egg 1 piece, pepper powder 1g, sugar 1 spoon, 2 tablespoons of salt, peanut oil 1 onion.
Production method:
1? First, prepare the ingredients of abalone dumplings. After washing Spanish mackerel, cut it to the top of the fish belly with a knife. Remove the fish head and cut the fish from the other side of the Spanish mackerel in the same way.
2? Slice the sliced Spanish mackerel, slice the fish with a knife, slice all the Spanish mackerel meat, chop the Spanish mackerel meat into fish paste with a knife, and put it in a basin.
3? Add sugar, cooking wine and pepper powder, and then break an egg. First, use chopsticks to stir clockwise, and add appropriate amount of water several times to stir the fish stuffing. Because the freshness of Spanish mackerel is different, I added 200 grams of water.
4? Jiaozi tastes the best when the fish stuffing reaches this level. At this time, add peanut oil and proper amount of salt to taste, and then stir clockwise.
5? Continue to stir clockwise until minced fish, leek and coriander are added into the fish stuffing, chopped, shallots are picked and washed, chopped with a knife and put into the stirred fish stuffing, and all ingredients are stirred evenly.
6? Just put a proper amount of stuffing in the dumpling skin and wrap it into your favorite shape. Pour a proper amount of water into the pot and bring it to a boil, then add the wrapped fish jiaozi. After the fire is boiled, order a little water, and repeat for three times until all jiaozi floats on the water.
Three. Rushan oyster
On the coastline from Rushankou in the west to Langnuankou in the east, about 186 km, there are 500,000 mu of national first-class seawater quality standard aquaculture waters. This high-quality water area and its rich bait have made a delicious food that attracts the attention of the whole country: Rushan oyster.
"Grilled oysters, add more garlic, and boil until boiling ..." Zhang Jiajia wrote in Passing Through Your World, how should I eat oysters/oysters?
Eat raw: eat oysters, they are fresh and sweet. Be sure to eat it raw, with mustard and lemon. Not all oysters can be eaten raw, can they? Fresh and clean.
Steaming: pay attention to the convex side down when steaming to drink delicious juice. After the water is boiled for five minutes.
Frying: 60% batter is wrapped and fried, and then fried.
With or without seasoning, it depends on your taste ~ I usually eat it directly after steaming ~
Fourth, Longkou fans.
This Longkou fan has a long history. According to historical records, it has a history of more than 300 years. Zhaoyuan was the earliest birthplace, and later it gradually developed to Longkou, Penglai, Laizhou, Qixia, Laiyang and Haiyang.
According to the old people in the village, this Longkou fan was exported more than 100 years ago. During the Republic of China, this Longkou Port was opened and fans were directly transported to Hong Kong and Southeast Asian countries. Then most of the fans produced by Zhaoyuan and Longkou were sold to Longkou vermicelli Village, and Longkou became a distribution center for fans, hence the name Longkou vermicelli.
This kind of Longkou vermicelli is even and thin, pure and bright, neat and elastic, white and transparent, soft when boiled in water, unbreakable after a long time of cooking, tender, smooth, palatable and chewy.
Five, Texas braised chicken
This Shandong braised chicken is really amazing! ! ! Let people go to a city because of the impulse of a chicken. Texas specialty! It smells good! Take off the bone and taste it! 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 will never forget.
Open the outer packaging of braised chicken, and the meat will go straight into the nasal cavity. Braised chicken in soup stock, with the delicious smell of chicken, just right. Bite up crisp, fat but not greasy, memorable.
You can separate the flesh and blood with a gentle pull, and suck the bone and eat the meat. It is not enough for a chicken to finish eating. Bite the bone in the middle and savor the bone marrow carefully, and the fragrance will last.