Qingdao Snack Directory_Qingdao Special Snacks Food Introduction
Qingdao City, commonly known as Qing, also known as Jiao, is renowned as the "Pearl Island" and "City of Seafood," Qingdao boasts an international seaport and a regional airport. Due to its numerous prestigious enterprises, Qingdao is known as "China's Brand Capital" and "World Beer City".
Features Snacks Including: Meat minced Sea snails Original Shell Scallops Stir-fried Clams Shrimp fried Chinese cabbage Lao Shan Mushroom Stewed chicken,Yellow croaker Stewed Tofu Acidic and spicy Fish balls Fried oysters, crispy chicken, seafood Celery Braised tooth fish, spicy clams, sea vegetables Potato starch Five fresh ingredients Potstickers Seafood Dumplings Sauce Pig trotters,BoneRice Seafood Noodle soup,Chicken soupDumplings White cabbage and meat Tofu pudding Five fresh and meat dumplings, grilled seafood (Bama Fish) Dumplings
Meat minced and sea snails
Introduction
Meat minced and sea snails is a famous dish in Qingdao. Sea snails are highly valued in Chinese cuisine due to their nutritional properties.Sea snails are considered the "eighth treasure" and have been highly regarded by people for centuries. Combining meat minced with sea snails further enhances their deliciousness. Meat minced and sea snails are tender and flavorful. The characteristics of this dish are that it combines the aroma of meat minced while retaining the flavor of sea snails. Recipe
Ingredients
400g of cold cooked sea snails, 100g of pork belly
100g of pork, 150ml of chicken broth, 500g of soybean oil (actual use 75g), 50g of chili sauce,Soy sauce, 5g 2g of sugar, 5g of cooking wine,Chili peppers, 0.5g, black pepper, 1g, green onions 25g, fresh Ginger, 25g, garlic 5g MSG, 3g, cornstarch 5g Sesame seeds, 8g (toasted)Instructions: 1. Cut the cold cooked sea snails in half and remove the internal organs, wash and slice.Cut the pork belly into fine pieces. Chop the green onions, half into 3cm pieces, half into chopped pieces.Chop the ginger, half sliced, half chopped. Chop the garlic.2. Put the sea snails in a pot, add cold water and boil three times to remove the fishy smell, then drain and dry. 3. Heat 500g of soybean oil in a wok, when it reaches half heat, add the sea snails, after frying, remove and drain the oil.
4. Heat 25g of oil in a wok, add green onion and ginger, stir-fry, add cooking wine, 50ml of chicken broth, boil, then remove the green onion and ginger, add the sea snails and cook for about 10 minutes, then remove and drain.
5. Clean the wok. Heat 25g of soybean oil, when it reaches half heat, add ginger and green onion, stir-fry briefly, then add the meat minced, stir-fry until it changes color, add garlic and chili powder, stir-fry. Roasted small chickenIntroductionRoasted small chicken is one of the three traditional dishes of Qingdao, Shandong.
This dish uses small chickens from the 1940s, which are cut into large pieces, then deep-fried and baked.
After cooking, the chicken is arranged on the plate with its original shape, and drizzled with sauce.
2. This dish is nutritious and is a popular dish.
RecipeIngredients:
1000g chicken
30g lettuce
Salt5g, soy sauce 10gScallion oil 10g, ginger 10g, vegetable oil 1500ml (actual use 100g) Process:Cut the small chicken in half along the backbone (connected by the abdomen), then cut a knife through the leg of the chicken, and cut the wings with the back of the knife, and remove the claws and wash.
Then dip the chicken in soy sauce.
Place in a hot (225°C) oil pan and immediately cook.
Add green onions, ginger and pour in chicken broth, soy sauce and scallion oil, and bake for about 10 minutes until golden brown, then remove, cut into pieces and arrange on the plate, drizzle with original sauce. Wash the lettuce and cut it into pieces, and place it on either side of the chicken for serving.Key to making this dish: 5 grams, 10 grams of soy sauce Scallion oil 10 grams of ginger, 10 grams of garlic, 1500 grams of vegetable oil (100 grams of used oil)
Procedure:
Cut the young chicken from the center of the back (connected by the belly), then cut a knife through the chicken's thigh, break the wings with the back of the knife, and remove the claws, washing thoroughly. Then, coat the chicken with soy sauce. Heat the oil in a pot to 225℃ and immediately add the chicken, place it in a baking pan. Add chopped green onions, ginger slices, and then pour in clear broth, soy sauce, scallion oil, etc., and bake in an oven for about 10 minutes until cooked and golden yellow, then remove and cut into strips, arrange them in a dish in the shape of the original chicken, and pour the original broth over. Wash and cut the lettuce into segments, place it on either side of the chicken for eating.
Key to success:
1. This dish uses fresh young chickens, typically around 500g;
2. The cooking temperature should be between 150℃ and 200℃.
Seafood Stew Noodles
Introduction
Seafood Stew Noodles is a local specialty in Qingdao, known for its tender and smooth texture, prominent seafood flavor, and vibrant colors.Noodles Excellent. Some say that Seafood Stew Noodles reflects the culinary wisdom of the people of the island. It uses local ingredients to incorporate people's experience of cooking seafood into the main course of northern people, allowing people to enjoy delicious and nutritious noodles.
Instructions
Instructions: A half bowl Shrimp, a little black wood ear fungus, a half block lean meat cut into pieces. Put soybeans and wash, then put oysters in boiling water, keep the soup, then remove the oysters.
After frying the oil in a cast iron pot, add the lean meat, soybeans, wood ear fungus and stir-fry for a few minutes, then add the oyster soup, and add appropriate water. When the water boils and the soybeans are cooked, add a egg to the hot pot, stir quickly to form a good egg. After the soybeans are completely cooked, add shrimp and oysters, and bring the soup to a boil. The broth for seafood noodles is ready.
Then add half a pot of water in another aluminum pot, cook until it boils without boiling, add noodles, when the water boils, add a bowl of cold water;when it boils again, add another bowl of cold water, when it boils again, add half a bowl of cold water, and when it boils again, the noodles are done. Take out the noodles quickly, and put them in cold water. When eating, put the noodles in a bowl, and pour the seafood sauce on the noodles. The delicious Seafood Stew Noodles are ready.
Sour and Spicy Fish Balls
Introduction
Sour and Spicy Fish Balls is a local specialty of Qingdao, typically made with fresh toothfish meat, combined with sour and spicy vegetable soup, ensuring the original flavor of the soup while maintaining the freshness of the fish balls. The fish balls have elasticity, rich flavor, the soup is sour and spicy and appetizing, and the taste is excellent.
Instructions
Main ingredients: 1000g of toothfish, 250g of pork, 2 eggs
Ingredients:Scallions 100g
Accessories:Star anise 50g ginger, appropriate amount of green onion, 1 tablespoon of MSG, 1 tablespoon of cooking wine, appropriate amount of salt White pepper 2 tablespoons, white rice vinegar 2 tablespoons
Instructions:
1. Prepare the materials.
2. Cut the fish tail into two parts, tightly attached to the fish spine towards the head, cut vertically;turn the fish body over, use the same method to cut the other half of the fish meat. 3. Remove the fish viscera from both halves of the fish, wash it clean;fish skin
towards the inside, fold the fish meat in half, tear off a piece of fish skin from the middle;chop the fish meat into meat puree. 4. Chop the pork into meat puree. Put the two kinds of meat puree together and chop again, add star anise water (soak star anise in warm water for 20 minutes) in the middle, continue chopping until the fish puree is delicate;
Add two egg whites, salt, cooking wine, MSG and water in the filling, stir clockwise until it forms a dough, and finally add chopped green onion.5. Squeeze the fish puree into meatballs and put it in the water. Start cooking, bring to a boil, and cook for a few minutes.
6. Add chopped green onions and green onions, whitepepper, white rice vinegar, fragrant oil, salt (a little) and MSG to the soup bowl, and pour in the cooked fish balls and
fish soup to eat. Tips:1. Don't add soy sauce, the original flavor is required; 2. Green onions, ginger (ginger powder), star anise water, cooking wine are essential, to remove the fishy smell, enhance the flavor;
3. Add an appropriate amount of pork filling, which can add more fragrance and flavor.
4. Toothfish meat is compact, and more water should be added to the filling, so the meat is soft. When adding water, add it in multiple times and in small amounts to make the fish filling absorb enough water, and the texture will be chewy.
Steamed Chicken with Le Puy Mushrooms
Introduction
Steamed Chicken with Le Puy Mushrooms is a local specialty of Qingdao. Use local chickens under one year old, and cook them with
broth
Brief introduction
Chicken and Le Puy mushrooms are cooked together, which is a must. The chicken and Le Puy mushrooms are tender and delicious.The chicken and Le Puy mushrooms are tender, the Le Puy mushrooms are smooth, and the soup is rich in flavor. Because the climate and water quality conditions in Le Puy area make Le Puy mushrooms have soft, smooth texture and unique flavor, which is a grade of mushrooms, especially in July and August, the quality of Le Puy mushrooms is the best. Also known as mushroom, chicken silk fungus, mushroom, etc., in Japan, it is called mushroom, which is a famous wild edible mushroom.Mushroom is not only delicious and fragrant, but also a nutritious edible mushroom, known as "king of edible mushrooms", which is no less than monkey head mushrooms and licorice
and other delicacies in Europe and America. Instructions Main ingredients: 400g of chicken, accessories: Le Puy mushrooms, noodles Cordyceps Seasoning: green onions, ginger, green onions, salt, cooking wine,
peanut oil, green onion oil.
Instructions:Ingredients: Laoshan mushrooms,Rice paper.
Seasonings: Chopped green onions and ginger, cilantro, salt, cooking wine,Peanuts Oil, scallion oil.
Method:
1. Small chicken, cut into pieces, washed and set aside.
2. In a pot, add peanut oil, sauté shallots and ginger, add chicken and stir-fry until half cooked, then add high-quality soup, mushrooms, and noodles, cook until tender, then add cilantro and serve.
Steamed large shrimp
Introduction
Steamed large shrimp, a famous dish in Geliao, the main ingredients are fresh shrimp, slightly washed before cooking, and then stir-fried until half cooked, then add soup, mushrooms, and noodles, and cook until tender, then add cilantro and serve.
Method
Main ingredients: large shrimp (750g)
Shrimp in oil
Seasonings: salt (3g)Pig fat(Refined) (25g) large green onions (15g) Shaoxing wine (4g) white sugar (30g) MSG (5g) ginger (10g) fragrant oil (2g)
Production steps:
1. Wash fresh large shrimp with clean water, remove shrimp whiskers and tails, and carefully extract the shrimp shell, then cut open the shrimp along the back, and remove the shrimp line;
2. In a frying pan, add cooked pig fat, medium heat, and stir-fry green onions and ginger until fragrant, then add shrimp and stir-fry;3. Add Shaoxing wine, chicken broth, fine salt, and white sugar, gently squeeze the shrimp brains with a spoon, and cook over high heat, then simmer over low heat until cooked; 4. After thickening the soup, remove the green onions and ginger, add MSG, and drizzle with sesame oil.
Production tips
1. When stir-frying, you can add a little salt in the pot first to make the shrimp's red pigment appear;
2. The time for simmering and braising over low heat should not be too long, generally 10-15 minutes is appropriate;
3. When braising, the soup should be thick, generally the soup should be able to coat the shrimp.
Fried (Oyster)
Introduction
Fried, a famous snack in Qingdao, is easy to make, with golden color, crispy outside and tender inside, rich in nutrients, and helps digestion.
retains its original flavor due to the coating of starch, is not greasy, and tastes delicious.
ProductionMain ingredients:
Oysters (500g)
Auxiliary ingredients:Wheat flour(150g)
Seasonings: salt (3g) pig fat (refined) (75g) pepper salt (5g)Production steps:1. Pick and clean the oysters, wash with clean water, drain, and lightly marinate with salt, then coat with flour; 2. In a frying pan, add cooked oil, heat to medium heat until 70%, then put the oysters coated with flour into the oil and fry for about 1 minute, when the outer skin turns yellow, immediately remove;
3. When the oil is heated to 90%, put the oysters back into the oil and fry briefly, then serve in a plate;
4. Add pepper salt when serving.
Tips
1. If you marinate the oysters with salt and freeze them in the refrigerator before frying, the taste and texture will be better;
2. Fried oysters must use plenty of oil, with golden color, crispy outside and tender inside;
3. When frying oysters, 750g of cooked pig fat is required, which is 75g.
Geliao Big Pot
Dumpling
Introduction
Geliao Big Pot Dumpling, a famous snack in Shandong Province.
Making Geliao Big Pot Dumpling requires careful ingredients and meticulous craftsmanship, resulting in a fragrant and delicious taste, with a good mouthfeel, and provides long-lasting energy.Production
Making Geliao Big Pot Dumpling requires careful ingredients and meticulous craftsmanship.
When making, mix the fine wheat flour with clean warm water to form a dough, and ferment in a suitable temperature to form "old dough" (yeast), then adjust the amount of "old dough" and the degree of sourness with appropriate alkaline flour, and then add flour and water to make dough, and then squeeze it repeatedly on the cutting board with a rolling pin until the dough is elastic and soft. At this time, roll the dough (about 3kg) into a circle with a rolling pin, and then press it with both hands to form a diameter of about 50cm and a thickness of about 2.5cm.
When pressing with both hands, alternate the back of the palms, and the dumpling surface naturally forms a uniform pattern, sprinkle with sesame seeds, and then place it on the flat surface.
Place the dumpling on a flat surface and bake. The heat should be consistent, and until the big pot dumpling is cooked through with a uniform baked color, then take it out. The finished product weighs about 2.5kg, has a fragrant and delicious taste, with a good mouthfeel, and provides long-lasting energy.(BAMBOO COD Dumplings)Introduction(BAMBOO COD)Dumplingsare a traditional snack in Qingdao, Shandong, made with as the filling, which is delicious and unique in taste.
Production
Ingredients:
(BAMBOO COD), a small amount of pork (the ratio of fish to pork is 7:3, the best is 7:3),Five flower meat Seasonings:
Leek
scallions, ginger and green onion water, fine salt, fragrance oil, MSG;Production steps:）；
First, cut the fish meat from the, wash it, and remove the skin. must be peeled before cooking to avoid the fishy smell. Chop the scallions and ginger, and then make the dough. After making the dough, place it aside to ferment.Then chop the pork and, add a small amount of five flower meat for fragrance, and add scallions and ginger to prevent the five flower meat from sticking to the knife. After chopping, add the chopped scallions and ginger, and a small amount of water to prevent the five flower meat from sticking to the knife.
After chopping, add the chopped scallions and ginger, and a small amount of water, and then add salt, MSG, and a little water and egg.
Tips:
The key is to stir the meat filling in a clockwise direction, add scallions and ginger water, and stir until it forms a smooth and elastic dough. Pick up a piece of dough and it should be able to float in cool water. Finally, add salt and oil.
Seaweed cold noodles
Introduction
Seaweed cold noodles, also known as Qingdao cold noodles, are a traditional snack in Qingdao, made with seaweed,Stone flower vegetables and, transparent and translucent, combined with garlic, chopped scallions, fragrance oil, vinegar, salt, MSG, etc., which is a refreshing and delicious dish.
Seaweed cold noodles are widely available in Qingdao restaurants during the summer.
These seaweed cold noodles have been introduced to other cities, such as Jinan, where they are also known as "Qingdao cold noodles" as a summer snack.
Stone flower vegetables are a natural algae plant that grows in the sea. After repeated sun drying and boiling in water, it is made into seaweed cold noodles. The main ingredients of Qingdao cold noodles are edible fiber and seaweed polysaccharides, which can lower blood pressure and blood sugar, making it a healthy snack. ProductionQingdao cold noodles have a translucent and smooth appearance, similar to baby skin, and has a good mouthfeel, but it is also easy to chew, which is why it is suitable for people of all ages. The final taste of Qingdao cold noodles is determined by the seasoning, which includes chopped scallions, leek,
Yellow flower scallions,green onions, plain vinegar
and
fragrance oil, fine salt, MSG, and a little oil.Jellyfish；Refreshing and delicious, even if you just hold it in your mouth, it will naturally melt after a while, so it is suitable for all ages. The final decision on the flavor of Qingdao jelly noodles is the seasoning used to make the jelly noodles: chopped pickled vegetables, radish,Radish Powder,Cucumber Slices, cilantro, chopped green onions, minced garlic,Light soy sauce,White vinegar, sesame oil, salt, MSG, carefully seasoned.
