panjin snacks full collection_panjin specialty snack food introduction
Panjin City, built and prospered due to oil, is a new petrochemical city.
Its features Local snacks Include: Panjin river pufferfish, Nali blood sausage...6|7|8|9|10|11|12|13|14|15|16|17|18|19|20|21|22|23|24|25|26| Intestines, cleaned SteamedSea cucumber Cold mixed Kelp Seafood and,Rice Cracklings,Rice with bran, Soup, live fish pot, Panjin Scented snails Deep-fried river knife fish, salted rush seed dumplings, stir-fried river shrimp with green onions, home-style stewed wild geese Stewed mud carp Dumplings wrapped in reed leaves,Chicken wings, Home-style stewed river miscellaneous fish,Steamed Bean curd,Pounded Cucumber,Flavors, curry flavors etc. Hot fish pot
Introduction to hot fish pot
This hot fish soup is a unique blend of color, aroma, taste, shape, and nutrition. Its flavor is distinctive with rich ingredients and balanced nutrition.
It can be cooked in various ways: abundant or simple, savory or clear, according to personal preference. It's suitable for all seasons and ages. Regular consumption can enhance appetite, dispel wind-cold, and benefit health.
Alkaline amaranth dumplings
Introduction to alkaline amaranth dumplings
Known as "salt field vegetable" or "waste land vegetable," it tastes slightly bitter. It grows on salt-affected soil in spring and turns red in autumn.
Main ingredients: 200 grams of meat paste, 100 grams of shrimp paste; flavorings: 3 grams of salt, 3 grams of monosodium glutamate, 3 grams of chicken broth, 1 gram of black pepper, 3 grams of starch, and one egg white.
Preparation method:
Mix the meat paste, shrimp paste, and alkaline amaranth in a bowl with seasonings and beaten egg white. Knead until well combined, then add starch and mix thoroughly before frying in hot oil for 3 minutes.When out of season, sometimes mallow leaves are used as a substitute. Pan-fried river knife fish Introduction to river knife fish Also known as phoenix tail fish, baked fish, yellow fin, etc.
Panzhi is one of the places where these fish swim. It has its unique flavor in terms of cooking methods.
Main ingredients: 500 grams of Panjin river knife fish, 2 grams each of red and green peppers, 2 grams of chopped onions; seasonings: 2 grams of salt, 5 grams of monosodium glutamate, 3 grams of black pepper, 10 milliliters of cooking wine, 5 milliliters of white vinegar, 10 milliliters of flower dew.Preparation: Marinate the fish in seasonings for 15 minutes. Heat a pan with oil and fry both sides until golden brown, then add peppers and onions before serving.
Algal stewed
Tang shell
Introduction to tang shell Fleshy and delicious, it is a superior type of bivalve in seafood. It was once a tribute to the imperial palace during the Tang Dynasty. Known as "the best fresh food under heaven," Panjin's tang shells are well-known. Records show that not only does it taste good but also has high nutritional and medicinal values.
According to Li Shizhen, it can treat various diseases such as sores and abscesses.
Due to abundant algae and tang shells in Panjin, the locals often make a fragrant dish called "algal stewed tang shell" which is widely loved both domestically and internationally.
Preparation:Ingredients: 1000 grams of tang shells, 300 grams of reeds, 20 grams each of red and green peppers; seasonings: 2 grams of salt, 3 grams of monosodium glutamate, 3 grams of chicken broth, 1 gram of black pepper, 5 milliliters of cooking wine, 8 grams of chicken essence, 10 milliliters of white vinegar. Preparation:
Boil the reeds and lay them at the bottom. In a pan, add oil, chopped onions, stir-fry until fragrant, then add ingredients and seasonings. Add water to taste and cook with a little starch.
Rice grits
Introduction to rice grits Rice grits are a specialty of Panjin. Cooked rice is mashed and hardened into grits.
Flavors include honey, coffee, curry, etc.
Seafood mountain treasures soupIntroduction to seafood mountain treasures soupA signature dish in Panjin with unique flavors. Main ingredients: clams 800 grams, reeds 200 grams; seasonings: 2 grams of salt, 3 grams of monosodium glutamate, 3 grams of chicken broth, 1 gram of black pepper, 5 milliliters of cooking wine, 10 milliliters of oil. Preparation:
Clean the clams and reeds. In a pot, add seasonings, stir-fry chopped onions until fragrant, then add ingredients and seasonings. Cook to taste with water and a little starch.
River miscellaneous fish stew
Introduction to river miscellaneous fish stew
Freshly caught river fish in the Liao River are popular among local residents such as maw, crayfish, mouth fish, island fish, old man fish.
Main ingredients: 500 grams of native river fish from the Liao River; seasonings: 3 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 5 milliliters of cooking wine, 20 milliliters of Dong one essence sauce, 2 grams of dark soy sauce, 2 grams of black pepper, 5 grams each of green and white onions, 400 grams of old soup. Preparation:
Stir-fry the fish in a little oil with chopped onions. Add seasonings and simmer for 10 minutes on low heat, then thicken with starch before serving.
River shrimp stir-fried with scallions
Introduction to river shrimp stir-fried with scallionsA popular freshwater shrimp in rivers across China, known as green shrimp or Japanese swamp shrimp. It has a tender texture and fresh taste.Main ingredients: 400 grams of river shrimp, 50 grams of scallion segments; seasonings: 2 grams of salt, 4 grams of monosodium glutamate, 6 grams of chicken essence, 1 gram of black pepper, 10 milliliters of cooking wine, and 1 milliliter of white vinegar. Preparation:In a pan with oil, stir-fry the scallion segments until fragrant. Add the shrimp, stir-fry until almost cooked, then add seasonings before serving. Seafood and,
Introduction
Seafood and is a in Panjin.
Seafood Treasure Soup is a dish from Panjin.Cooking method Main ingredients:
Clams,
Shrimp,Carp, Auxiliary ingredients:Mushrooms, Mushrooms,Mushrooms, Seasonings: salt,Chicken essence, Pepper powder, cooking wine, sesame oil Cooking method:
Wash shrimp and clams, clean carp, season with salt and cooking wine for 10 minutes;Heat a wok for 2 minutes, add fish and shrimp for 4 minutes then remove them to microwave-safe dishes. Place in the microwave with mushrooms, shiitake, oyster mushrooms, clams, add water, season with salt, chicken essence, sesame oil, pepper powder during cooking time of 10 minutes, then cover for another 15 minutes or more.
River miscellaneous fish stew
Introduction
Liaohe River is abundant in river fish such as Mouth Fish, Chuan Ding, river mouth fish, island fish, old man fish, which are very popular among Panjin residents. They taste fresh and delicious.Cooking method Main ingredients: 500 grams of Liaohe special river fish,
Seasonings:
Salt 3 grams, MSG 8 grams, sugar 3 grams, flower chrysanthemum wine 5 grams, Dongguan one-style fresh 20 grams, old soy sauce 2 grams, pepper powder 2 grams, bean paste 2 grams, ginger and scallion segments each 5 grams, old broth 400 grams.
Cooking method:
Stir-fry river fish until slightly golden, add ginger and scallion segments.
Stew with flower chrysanthemum wine and old broth, add seasonings to cook for 2 minutes on low heat, thicken with a little cornstarch before plating.
River shrimp stir-fried with green onions
Introduction
River shrimp are widely distributed in rivers, lakes, reservoirs and ponds throughout China. Also known as (Japanese swamp shrimp), they are excellent freshwater shrimps.Their meat is delicate, flavorful, nutritious, high protein low fat, favored by consumers. Cooking methodMain ingredients: 400 grams of river shrimp, 50 grams of scallion segments;
Seasonings: salt 2 grams, MSG 4 grams, chicken powder 6 grams, pepper powder 1 gram, flower chrysanthemum wine 10 grams, white vinegar 1 gram. Cooking method:
Stir-fry shrimp in oil, add scallion segments.
Stew with flower chrysanthemum wine and old broth, add seasonings to cook for 2 minutes on low heat until cooked through, then add a little cornstarch before plating.
River shrimp are widely distributed in rivers, lakes, reservoirs, and ponds across China (also known as Paddle shrimp, with the scientific name Japanese swamp shrimp), which are high-quality freshwater shrimps. They have delicate meat, a fresh taste, and rich nutrition, making them high-protein and low-fat aquatic food, favored by consumers.Preparation: The main ingredients are: 400 grams of river shrimp, 50 grams of scallion segments;
Seasonings: 2 grams of salt, 4 grams of monosodium glutamate, 6 grams of chicken powder, 1 gram of pepper powder, 10 grams of hu dou jiu (flower distilled wine),
and 1 gram of white vinegar.
Preparation:Heat up 10 grams of seasoning oil in a wok, add scallion segments and stir-fry until fragrant, then add the river shrimp and stir-fry until about 70% cooked, then add seasonings and cook until done.
Cooking method:
Place 10 grams of seasoning oil in the pot, add sliced green onions to stir-fry until fragrant. Then add the river shrimp and stir-fry until they are 70% cooked. Add the seasonings at this point.
