“The Mid-Autumn Festival is full of moons, and the family reunion is boundless.” It’s the Mid-Autumn Festival again, in this beautiful festival, I wish everyone a happy Mid-Autumn Festival and all the best! Today is not only the Mid-Autumn Festival, but also Teachers’ Day, and I wish my respected teachers a happy holiday! In China, which has a culture of more than 5,000 years, the Mid-Autumn Festival is second only to the Spring Festival and is highly valued by people! Whether you have money or not, you should also go home to celebrate the reunion festival with your parents on the day of the Mid-Autumn Festival. Because of the difference in food culture between the north and the south, different places have different eating habits! I am an authentic Shandong Yantai Longkou person, today I posted the pictures of the autumn family banquet in my home to the circle of friends, did not expect the fire, some friends commented: very good, simple and extreme, no leftovers and no waste! But there are a few netizens: it’s too shabby! Didn’t look!
Early this morning, after I finished nucleic acid, I went to the seafood wholesale market to buy a few kinds of seafood, originally thought that today’s seafood price will be very expensive, turned around to see, crabs have 10 yuan 1 pound, 25 yuan 1 pound, and 40, 80 yuan range, the size of the prawn can also cost 25 yuan 1 pound, conch are wholesale price 18 yuan 1 pound, skin shrimp 100 yuan can buy 3 pounds, in fact, this to be in peacetime, really a little reluctant to buy, but after all, there is only one Mid-Autumn Festival a year, the sense of ceremony must have! Do you think the price of our seafood in Longkou is expensive? Welcome to the comment area below to leave a message.
As a northerner, every time the New Year and festival come, it must be indispensable to steam a pot of noodles with a big bun, the meaning: steaming evaporation, great luck! Longkou is a beautiful tourist city, north of Bohai Bay, south of the 5A Nanshan Big Buddha Mountains surrounded by Nanshan tourist scenic spots, the specialty food here is seafood. Today at noon, my mother made 4 dishes, three are seafood, let’s take a look with me to see what dishes are there.
1: First course: steamed crab, as the saying goes: February and August, crab top fat! August is the opening season, and it is also the fattest time for crabs, steaming crabs is simple and retains the nutrients of the crabs themselves, so many people like this dish.
Do you know whether steaming crabs is a boiling water steamer or a cold water steamer? Do it wrong, no wonder crabs have short legs and yellow legs! Every time, my mother put the washed crab belly into the pot with boiling water, boiled over high heat and steamed for 8 minutes, and the crab was cooked.
The crab I bought today is 25 yuan 1 pound, break it to see if it’s not bad, after drying the circle of friends, some netizens said: if you want to buy, buy more expensive crabs, more expensive crab meat, cheap no good goods! Personally, I think that their statement is correct, if you can’t choose crabs, it’s better to buy acquaintances, buy crabs that drink well, and steam them out and it will become a soak of water.
2: The second course: stewed big bone stick, this dish is also very simple, wash the big bone stick, warm water pot, put in green onion and ginger cooking wine to remove fishy, boil over high heat for 5 minutes, skim off the foam, take it out and wash it in warm water, put boiling water into the pot, put in green onion, ginger slices, cooking wine, peppercorn skin, star anise, fragrant leaves over high heat and simmer for 50 minutes, put in sugar, salt, oyster sauce, chicken essence continue to simmer for 10 minutes, sprinkle some shallots and coriander out of the pot and you can get out of the pot! At this time, dip some garlic paste, spicy and refreshing, it is simply too fragrant!
3: Third course: spicy stir-fried conch meat, smash the skin of the conch with a hammer, remove the top layer of hard shell, remove the gills on the top of the conch meat, and liver, and clean. Bring the water in the pot to a boil, put in the conch meat and blanch it, blanch the water for 30 seconds to take out the cool, for a long time, the conch meat is old, and it is not crispy and refreshing when eaten. Add oil to a hot pan, put green onion, ginger and garlic into the oil heat and fry fragrantly, burst the aroma and put in the conch meat and stir-fry evenly, put in the chili pepper cut in advance, stir-fry until the pepper is broken, seasoning salt, oyster sauce, sesame oil, chicken essence, light soy sauce, coriander segments, stir-fry evenly and you can get out of the pot! Do you want to eat it?
4: The fourth course: boiled prawns, prawns remove the shrimp line, wash, put into a pot under cool water, add salt, peppercorn skin, cooking wine, ginger shreds over high heat, boil for 5 minutes The prawns are cooked, and then soak for 10 minutes. When boiling prawns, boil them in a pot under cold water, the prawns can better taste, eat tender and crispy, fresh and fragrant!
Finally, our staple food, ribs leeks make bread, first wash the ribs, drain the water, seasoning salt, oyster sauce, chicken essence, small sesame oil, peanut oil, bean noodle sauce, cooking wine, stir well, let the ribs fully taste, then put the cut leek segments on the top of the ribs, knead the noodles in advance and rub them into long strips, divide into evenly sized agents, roll out into bun skin, and then stir the leek ribs evenly, wrap them into wheat ear buns, put them on the steamer, bring to a boil over high heat, steam for 16 minutes, The delicious ribs and leek buns were ready, tender and juicy, and I ate 3. Shandong family of 3 family Mid-Autumn Festival family banquet, the circle of friends is on fire, no leftovers and no waste, netizens: too shabby! Didn’t look!
