Why has the humble shellfish
become a delicacy that Rizhao locals
cannot live without?
How can a bowl of home-cooked soup
be cooked into a delicious dish full of ingenuity?
What is unique about the only two pieces of fascia on a cow
?
On November 10th
CCTV's "Taste" column launched "Walking Through the Streets and Alleys·Rizhao Chapter"
Let's explore Rizhao's special delicacies
Sea sand noodles
Sea sand, scientific name is blue clam. As it grows up, the color of the shell will gradually change. Deepen, eventually becoming the size of a melon seed. This inconspicuous little shellfish is a favorite of local people.
If you want to be satisfied with this bite, you must be particularly careful when cooking the sea sand. After cleaning and removing the sand, let the sea sand slowly soak in the water. During the soaking process, prepare the noodles.
After the mixed dough is left to rest and relax, sprinkle with dry corn flour, roll it out carefully and press it slowly, so that the noodles produced in this way will have a soft and chewy texture.
If noodles are the main body of this delicious home-cooked dish, then sea sand is the soul. Pour the sea sand into a pot under cold water and bring it to a boil over high heat. Under the influence of heat, the sea sand opens one by one, like melon seeds waiting to be tasted.
Sea sand is small in size and large in quantity. It needs to be beaten to allow the sea sand shell and meat to initially separate, and then put into a pot for a second stew. Keep stirring with a mixer until the shells and meat are completely separated. The shell settles on the bottom of the pot, and the rice-sized sea sand meat floats on the water, which can be fished out and set aside.
A steaming bowl of sea sand noodles, soup and noodles swallowed in one go, is the taste of home that people in Rizhao remember.
Pimple Soup
The sticky cornstarch can make the batter tough; the addition of a large amount of egg liquid enhances the smooth taste. By pushing, pulling, squeezing, and pressing, the gnocchi leak out evenly into the pot. Through this physical extrusion, golden-colored gnocchi are formed, with particles as big as soybeans, uniform and plump.
Two kinds of cooking oil, meat and vegetable, establish the compound aroma of the oil noodles. Add a large amount of shredded green onions and stir-fry repeatedly to make the aroma more intense. Add a spoonful of flour to the fried scallion oil, and after constant stir-frying, it becomes the oily noodles that add the first fragrance to the pimples.
prawns, cut off the heads and shells, put the shrimp skins and heads into the pot together. Use ruddy shrimp oil to make the soup base delicious. At this time, add mellow bone broth. As the bottom of the bone soup pot continues to roll, the fragrance of the shrimp oil gradually becomes richer and the ruddy color becomes more attractive. At this time, remove the residue from the bottom of the pot and add the peeled prawns to allow the shrimp meat to absorb the aroma of the soup base. Shredded radish is added to the soup base to balance out the sweetness, freshness and aroma, making them reach a perfect balance. Add the cooked dumplings and let all the ingredients meet at the bottom of the pot.
Pimple soup is a relatively common home-cooked staple food, and unique recipes can be evolved according to different taste needs. The simple noodles are very tolerant and can be paired with meat, vegetables and seafood. It also reflects the inclusiveness of Rizhao people.
Beef tendons
A beef leg weighing tens of kilograms, cut the meat layer on the side of the knee, and take out a piece of fascia close to the bone, which is the beef leg.
The beef ribs that are close to the bone have extremely strong toughness. If you want to turn them into a translucent and delicious dish, you need to go through two steps of soaking and pressing, and soaking in ice water for a long time to preserve the freshness while allowing the beef ribs to absorb the moisture. The fascia is softened and placed in a pressure cooker. Under the dual effects of heat and pressure, the beef tendons become able to be torn and cut.
The skewered beef tendons are also different from other ingredients in grilling. In order to ensure a crispy taste, the baking temperature is required, and the baking time needs to be accurate to seconds.
When the temperature of the charcoal fire reaches a point where it becomes hot to the touch even if you approach it, place the beef ribs on the grill and flip quickly.The high temperature evaporates the water on the surface of the ingredients, turning the beef tendons into a light brown color in a short time.
It is translucent, smooth, elastic, and has a rich spicy, sweet, sour taste. Nowadays, beef tendons have become one of the representative local barbecue delicacies in Rizhao.
I’m so greedy
Have you tried all these Rizhao special delicacies?
Source: CCTV "Taste" column
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