Zhoushan gourmet snacks recommended collection

Zhoushan is not only the largest fishing ground in China, but also one of the four famous fishing grounds in the world. Known as "the fishing capital of the motherland". The yellow croaker, hairtail, grouper, splendid lobster, oyster, clam, shrimp and crab, mussel and blue crab in Zhoushan are all famous seafood products. In terms of diet, seafood is naturally a feature. The main features of cooking are steaming, salting, salting, air drying and eating raw. The main famous dishes are: white bonito chicken, yellow croaker bonito barbecue, roasted flounder, salted shrimp, Shengsi snail sauce, scallion oil melon seeds, smoked pomfret, three bowls of bonito and so on. The world-famous shenjiamen Fishing Port is the best choice to taste Zhoushan seafood.

Red mud crab

Autumn and winter are the seasons when Portunus trituberculatus comes on the market every year. Portunus trituberculatus is a delicious meal in Zhoushan with bright cream color, delicious meat and rich nutrition. Freeze Portunus trituberculatus in the refrigerator. Make salt water with salt, water, ginger, onion, etc. Soak the frozen cream crab in the prepared salt water for 6-8 hours. Cut into pieces before serving and put them in the pot as a delicious local specialty. The red paste makes the crabs choke.

Zhoushan hairtail

Zhoushan hairtail is famous at home and abroad for its thick meat, rich oil and fresh taste. There are many ways to eat, such as stewing, steaming, pickling and air drying.

Braised chicken with white owl

"Chicken white bonito" is a traditional delicacy in Zhoushan. Silver carp, the dried product of Pseudosciaena crocea, is a kind of precious seafood with delicious taste and firm meat. Chinese medicine believes that it is sweet and warm, can stimulate appetite, promote digestion, strengthen the spleen and tonify deficiency. "Benji" is Zhoushan native chicken, fresh and delicious. Traditional Chinese medicine believes that it is sweet and warm, which can warm the middle warmer and replenish qi, replenish essence and marrow. White bonito is compatible with Ji Dynasty, and steamed vegetables are icing on the cake. It tastes better, and both of them have nourishing effects. In addition, fresh, salty and fresh complement each other and the two flavors blend, so the chicken has bonito. Production method: Boil the local chicken in water until it is 90% mature, then take it out and control the water for later use. Scaled the yellow croaker, changed the knife into 0.6cm thick oblique slices, boned the chicken, cut it into 0.6cm thick slices, crossed the chicken slices and the oblique slices of the yellow croaker in turn, coded it into a knife surface, and buckled it in the buckle bowl. Put the chopped materials after changing knives into a buckle bowl, and add wine, salt, monosodium glutamate and spices. After sealing the bowl, steam it in a cage for 10 minute. When serving, put it upside down on a plate and decorate it with vegetable hearts around it.

Braised pork with yellow tuna

Fresh salted and dried yellow croaker is called yellow croaker owl. The refined Zhoushan yellow croaker bonito is white, round, fresh and salty, rich in protein and moderate in fat, and has the effects of appetizing, clearing away fire, promoting fluid production and promoting blood circulation. Yellow croaker bonito stewed with ginger can be used for postpartum weakness of women. Roast pork with yellow fin is one of the most distinctive local dishes used by Dinghai people to entertain guests. This dish is cooked with pork, which is soft in texture, rich in fish flavor, fresh and tender in pork, and the two flavors permeate each other. Everyone can cook local famous dishes and everyone likes to taste them.

Roasted flounder

Roasted flounder is carefully cooked with fresh superior flounder and various spices. Its color is bright red, tender and elastic, salty and sweet, and slightly spicy. Production process: 1. Remove the hard bones and eyes of the flounder, wash them, put them in cold water and boil them with strong fire, then take them out and tear off the fascia; 2. Put salad oil in the pot, stir-fry dried Chili, onion, ginger, fragrant leaves, fennel and cinnamon, add soy sauce, ribs sauce, milk, yellow wine, sugar and spicy oil, mix well, take out the pot to make sauce, and pick dried Chili, onion, ginger, fragrant leaves and fennel. 3. Put a large grate in the pot, add the cleaned flounder and fried sauce, soak the flounder with 5 kg of clear water, boil it with high fire, skim the floating foam, cover the pot, simmer for 40 minutes with low fire, season W and then remove the flounder.

Salted shrimp is one of the famous dishes in Zhoushan. Production method: 1. Put the pot on low fire, stir fry with salt, add monosodium glutamate and pepper, and mix well to make pickles. 2. Wash prawns, add a little salt and cooking wine, marinate for a while, add dry fine starch and wrap them evenly for later use. 3. Put the pot on the fire, heat the refined oil to 80% oil temperature, and fry it in prawns until golden brown. When the outside is crisp and tender, take it out and put it on a plate, sprinkle with salt and pepper.

Smoked pomfret

Smoked pomfret tastes mellow, varied, red and bright, and is easy to operate. Practice: Wash pomfret and cut it into 0.8 cm thick fillets. Use soy sauce, soy sauce, sugar, monosodium glutamate, oyster sauce, fish sauce, ginger, onion, wine, minced garlic and various seasonings to make marinade. Put the pomfret slices in the marinade, marinate them a little, and then dry them. Put seasoned and air-dried pomfret slices in microwave oven or electric oven and smoke until golden brown. Put the baked pomfret neatly into the basin and decorate with lemon slices.

Three-ray owl

Catfish has a flat body, a big mouth inclined upward, a large gill hole, a light blue back, a silvery white abdomen and a hard thorn in the abdomen, hence the name. Every year during the Dragon Boat Festival, catfish yield is the highest. Catfish is spiny, tender, delicious and rich in fat under the scale. This kind of catfish is called "pickled catfish" after pickling. After repeated pickling for three times, it is called "three-arm salted catfish", which will take a long time. Catfish with distiller's grains has become a famous "bad catfish". Sanbaole bonito is marinated for more than three times and steamed with duck eggs, ham slices, ginger slices and yellow wine. Its red meat is tender, salty and delicious, and it is a traditional dish in Zhoushan.

The inverted crab is simple in shape and has the characteristics of a fisherman. The "crab" of this upside-down crab is a wild swimming crab for about a year or two, all of which are big crabs weighing more than half a catty. It turns out that this kind of "upside-down crab" divides the live crab into two parts, with the back facing the sky, the half foot facing down and the incision facing up, and buckles it upside down in a deep steaming basin to prevent the crab yolk and juice from losing. Production method: clean the live swimming crabs, slaughter the crab legs, and cut each swimming crab in half. Take a deep pot, invert the crab shell, and add wine, salt, monosodium glutamate, ginger, etc. For seasoning. Steam for 5-6 minutes until cooked.

New wind eel owl

"Fresh wind eel owl" is full of meat. There is a local saying that "fresh eel owl is better than chicken", which is a famous local dish. This dish is made of eel. After the eel is cut open and cleaned, it is soaked 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 pieces and steam it in a cage.

Mamu snail

Mamu snail has thin and plump shell, soft meat, fresh and tender meat, no mud tendons and good quality. Known as "Mamu snail Aoshan shrimp". Drunk mud snail can be eaten as a meal, which can promote fluid production and spleen, and Zui Xiang can stimulate appetite.

Pickled large yellow croaker

Zhoushan Islands is one of the main producing areas of large yellow croaker. Pseudosciaena crocea is tender and nutritious, and has high economic and medicinal value. Fresh food can be braised, stewed and fried. You can also cook dozens of dishes with different tastes. Pickled large yellow croaker is a home-cooked dish of Dinghai people.

Zhoushan seafood noodles

Noodles are one of the top ten famous spots in Zhoushan, with local characteristics. Smooth noodle soup is delicious. The basic materials include noodles, live shrimp, shrimp, razor clam and so on.

Pushan Guanyin pancake

Putuoshan Guanyin cake is refined on the basis of the production technology of Putuoshan original cake, combined with modern food processing technology and high-tech production technology in China. It goes through the steps of batching, mixing, peeling, stuffing, cake wrapping, pressing, baking and so on. The raw materials of the products are mostly taken from Zhoushan's rich natural resources, with rich cultural characteristics and local characteristics of Putuo Mountain and Haitian Buddhism. Guanyin cake is filled with natural materials such as seaweed, black sesame and peanuts. This is a low-sugar, vegan health food. Golden skin, crisp outside and waxy inside, rich natural fragrance, non-stick teeth and so on. If you eat too much

Stir-fried osmanthus rice cake is very simple. Heat lard in the pot, add rice cake and orange slices and stir fry. Of course, the rice cake has to be sliced, and the orange peel has to be dried and cut into filaments. Sprinkle some sweet-scented osmanthus and add sugar when it's almost ready. In the pot is a plate of osmanthus fried rice cake with bright color and glossy lubrication.

Shrimp dumplings with shredded radish

Zhoushan's shredded radish shrimp dumplings are not only crisp and tender in the outside, but also beautiful in appearance. Mix flour, water, salt, baking soda and alum into paste for later use. Shredding radish, mixing with onion, monosodium glutamate, salt and spiced powder to make stuffing. Heat the pan, pour in 1000g oil, heat it to 40% to 50%, pour the paste into the mold, add the stuffing, then add the shrimps, and fry until golden brown.