Yingkou Snack Full Collection_Yingkou Special Snacks Food Introduction

Yingkou City is located at the central part of Liao Dong Peninsula, on the eastern coast of Bohai Sea, at the estuary of Da Liao River. It is the only prefecture-level city in mainland China where one can watch the sunset over the sea.

The Yingkou cuisine is based on Lu cuisine and integrates official cuisine, temple cuisine, and foreign-style cuisine from different regions, creating a flavor that is somewhat sweeter than that of northeastern or Liaodong cuisines. It emphasizes color coordination and plate presentation, distinguishing itself from its northern neighbors.Its specialty dishes include:

Yingkou snacks such as: Yingkou mud crab,sticky rice wraps,garlicbullfrog, mountain delicacies stewed with pigs' feet, salted and fresh meat stew,apples, curry chicken,family-inheritedclay pot chicken.Thermal pool mutton soup description:

Thermal pool mutton soup is tender, sweet, and rich with a unique flavor. It can be drunk or eaten; the broth is fresh without a gamey taste, and the meat is tender. The ingredients are carefully selected.

Nutritional value:

mutton

contains protein, fat, carbohydrates, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron, etc.

It has a warm nature and a slightly sweet taste, warming the center of the body to dispel coldness, promoting digestion, tonifying qi, and warming up the kidneys. It helps treat weakness, loss of strength, insufficient breast milk production, and other conditions.

Cortex Cyperi has a bitter and sour taste with a neutral nature, enhancing tendon strength and unblocking blood vessels and meridians.Thermal pool mutton soup mainly uses mutton as the main ingredient and combines it with various Chinese herbs, providing breast care benefits. How to make lamb soupTo prepare lamb soup, put whole sheep bones in a large pot to simmer. Slice new fresh mutton and clean offal into pieces, then put them into the soup pot for cooking. After cooking until done, remove from the pot, drain well, thinly slice, quickly blanch in boiling water, and pour into a bowl of hot white lamb broth. Garnish with green onion flowers to make a steaming bowl of fragrant lamb soup.Accompany it with chili powder, cuminpowder, salt, monosodium glutamate.

Preserved vegetable stewed in white meat

This is a traditional northeastern dish that cannot be missed during winter. It is simple to prepare and has rich broth with the taste of acid vegetables mixed into the meat. It melts in your mouth, fatty yet not greasy. You can dip the meat slices in garlic sauce when eating. Preserved vegetables absorb the rich aroma of the meat, making them crisp and refreshing. Ingredients: half-pound back ribs, two ounces of preserved cabbage, one ounce of fine rice vermicelli, two cents' worth of sea beans.Seasonings: salt one cent, magnesium glutamate

two cents,

leek

two cents, mung bean curdhalf a piece.Preparation:(1) Clean the skin side of back ribs thoroughly, cook until done, then cut into four-inch-thick thin slices. Cut preserved cabbage into strips and wash to drain. Soak sea beans and rice vermicelli in water.

(2) Boil cooking soup, remove foam, add strips of preserved cabbage, sea beans, white meat slices, salt, cook for three minutes, then add rice vermicelli, magnesium glutamate, and simmer slowly for a few more minutes. Serve with fermented tofu and leek paste.

Ginseng chickenGinseng chicken is one of the Three Treasures in Northeast China. It is made by processing ginseng and fresh hens with appropriate amounts of clear broth and seasonings, steamed over a steam table.When served, it appears with ginseng buried under chicken, and chicken immersed in soup, presenting an aesthetically pleasing appearance with plump chickens. Regular consumption can invigorate the mind and body, replenish vital energy, and slow down aging.Mountain delicacies stewed with pig's feet This is a northeastern dish.

Ingredients: 600 grams of pig's feet, 60 grams of dried monkey head mushrooms, 60 grams of dried shiitake mushrooms, and half a block of tofu.

(1) Clean the skin side of back ribs thoroughly, cook until done, then cut into four-inch-thick thin slices. Cut preserved cabbage into strips and wash to drain. Soak sea beans and rice vermicelli in water.(2) Boil cooking soup, remove foam, add strips of preserved cabbage, sea beans, white meat slices, salt, cook for three minutes, then add rice vermicelli, magnesium glutamate, and simmer slowly for a few more minutes. Serve with fermented tofu and leek paste.

Boil the meat broth, remove any foam, add pickled mustard greens, seaweed shrimp, sliced white meat, and a bit of salt. Let it boil for three minutes, then add fine noodles and MSG. Slowly simmer for a few more minutes. Dip in fermented bean curd or garlic chive paste when serving.

Ginseng Chicken

Introduction

Ginseng Chicken is one of the Three Treasures of Northeast China, made by processing ginseng with a mother chicken from that region.Broth Place the seasoned ingredients in a steamer basket and steam.Steam. This dish, when served, has the ginseng lying on top of the chicken, and the chicken in the broth, appearing visually appealing and full-bodied. Regular consumption of Ginseng Chicken can invigorate the mind and body, replenish vital energy, and delay aging. Mountain Diced Pig's Feet

Introduction

Introduction

Mountain delicacies stewed with pig's feet is a Northeastern Chinese dish.

Preparation

Ingredients: 600 grams of pig's feet, water-dried 60 grams, water-dried 60 grams, and 60 grams.Prepare the monkey head fungus. Place the bullfrog in a pot with all the herbs, ginger slices, cooking wine, garlic, salt, and 400 milliliters of water. Cook for 15 minutes, then sprinkle with green onions to serve.Garlic can be lightly fried to reduce its strong taste; it may also be used raw, which is healthier. It's better to buy bullfrogs that have already been prepared, but freshly killed ones are preferable for their superior freshness.Apple Curry Chicken Cut 60 grams of dried black fungus into pieces.3|Slice 60 grams of Chinese cabbage leaves to be wide. Introduction Soak vermicelli in warm water for softness. Boil pig trotters for about 2 hours, then cut them into small pieces and soak in clear water.Shred ginger slices and cut spring onions into segments; prepare an appropriate amount of cooking salt, monosodium glutamate (MSG), sesame oil, salad oil. Fry the pot with salad oil until the ginger slices and spring onion segments are fragrant, then add two star anise.Place pig trotters in the pan to dry off moisture, add water, and add reishi mushrooms, shiitake mushrooms, and straw mushrooms. Boil and skim off foam, then simmer over low heat until the pig trotters are soft. Add vermicelli and Chinese cabbage leaves, continue cooking for a moment, then boil down the sauce to taste with salt, MSG, and sesame oil. Remove ginger slices, spring onion segments, and star anise before serving in a bowl.The dish is tender and flavorful. Pork Shreds and Preserved Cabbage

Introduction:

1. Rinse pork trotters, cut them into small pieces, soak them in clear water for about 2 hours;Rip Chinese cabbage leaves into pieces. Soak vermicelli in warm water to be soft.

Method of preparation:The dish is tender and flavorful.

Savory and Spicy Braised Meat

Introduction:

Dried Cabbage Braised Meat This is a famous Northeastern Chinese dish, essential for family banquets. The process is complex but the taste is outstanding. Slightly sour and spicy, meat slices are tender. Season with condiments, one word: fragrant. The meat is fatty yet not greasy, vegetables are flavorful without being tough.

Dish characteristics:

Savory and Spicy, Meat Slices Tender.

Preparation steps

Ingredients:Slice 250 grams of sirloin into thick pieces, season with salt, MSG, pepper powder, mix evenly, marinate for about 10 minutes, coat with dry starch, cut into small pieces on the cutting board and then slice. Cut 250 grams of cooked pork belly into long thin slices.Cut dried mustard vegetables into strands, cook with water-soaked black fungus together. Fry ginger slices and spring onion segments until fragrant, add pickled peppers and chili bean sauce to fry out color, then add mustard vegetables and black fungus and stir-fry evenly, add cooking wine, pour in fresh broth, simmer for about 5 minutes, add sirloin slices and cook until done, season with MSG, serve hot into a bowl.The dish is savory, spicy, and sour, the meat slices are tender. Garlic Frog Introduction:Feature: This dish can relieve coughing and wheezing. It eases lung heat, coughs, labor-induced asthma, bronchitis.

Garlic introduction:

Garlic is a common ingredient in table dishes, it can be eaten raw or as a seasoning.Garlic has multiple special effects, making it one of the top ten nutritious foods according to Time Magazine. Garlic tastes pungent and warm, enters the spleen, stomach, and lung meridians. It helps digest food, regulate qi stagnation, warm the stomach, aid digestion, detoxify, kill parasites. Used for indigestion, cold pain in the abdomen, edema, fullness from gas, diarrhea, dysentery, malaria, whooping cough, abscesses, ringworm, scabies, snake or insect bites, hookworm, and pinworm infections.

Frog introduction:

Frogs are favored for their rapid growth, delicious taste, rich nutrition, high protein content. They are a valuable delicacy.

The nutritional value of frogs is very rich and the flavor is fresh.

Each 100 grams of frog meat contains 19.9 grams of protein, 0.3 grams of fat, making it a high-protein, low-fat, low-cholesterol nutritious food.

Steps:

1. Wash and cut frogs into pieces;

Gently fry garlic in the oil pot to an appropriate level for those who don’t like strong flavors; you can also avoid frying for a healthier option.

2. Add all herbs, ginger slices, cooking wine, fried garlic, salt, and 400 ml of water into the pot with frogs. Simmer for 15 minutes, garnish with green onions before serving.1. Gently frying garlic first ensures it doesn’t taste too strong; more acceptable to those who don’t like garlic.2. It’s better to use freshly slaughtered frogs for a fresher taste. Apple Curry ChickenIntroduction:

This is a distinctive dish with a delicious taste.

Apple description:Apples are both fragrant and crunchy, green apples tend to be sour, while red ones are sweeter. The first bite will make you want the second one. Nutritional content:

Apples contain abundant sugars, mainly sucrose and reducing sugars, as well as proteins, fats, phosphorus, iron, potassium; also include malic acid, quinic acid, citric acid, tartaric acid, tannic acid, pectin, fiber, B vitamins, vitamin C, and trace elements in the edible part of 76%.

Steps:Ingredients: 10 cloves of garlic, 300 grams of frog meat, 4 slices of ginger, a few green onions Auxiliary materials: 6 grams of Rehmannia root, 3 grams of Ephedra, 6 grams of Sophora root, 3 grams of licorice, 1.5 grams of Cinnamon bark

Seasoning: 1/2 tablespoon of cooking wine, 1/2 teaspoon of salt

Steps:

1. Clean and cut frog meat into pieces.

2. Fry garlic in the oil pot until fragrant, then add all herbs, ginger slices, cooking wine, garlic, salt, and water for 400 ml to the pot with frog meat.3. Simmer for 15 minutes, garnish with green onions before serving.

Apple curry chicken is a distinctive dish with a delicious flavor.

Apple description:

Tips：

Taste:Apples are both fragrant and crisp. Green apples tend to be more sour, while red ones are sweeter.

The first bite of an apple will make you want to take another.

Nutritional content:

Apples contain abundant sugar, mainly sucrose and reduced sugars, as well as proteins, fats, phosphorus, iron, potassium, etc.

They also include malic acid, quinic acid, lemon, tartaric acid, tannin acid, pectin, cellulose, B, vitamin C, and trace elements in the edible part at 76%.

Preparation

Flavor:

An apple is both fragrant and crisp. Green apples are usually more sour, while red ones are sweeter. Taking the first bite of an apple, you will want to take a second.

Nutritional components:

Apples contain abundant sugars, mainly sucrose and reducing sugars, as well as proteins, fats, phosphorus, iron, potassium, etc.;they also contain malic acid, quinic acid,citric acid, tartaric acid, tannic acid, pectin, cellulose, B vitamins, vitamin C, and trace elements in the edible part at 76%.

Preparation method.

Ingredients: 3 chicken thighs (about 910 grams), 1 apple (peeled and seeded) sliced, 1 teaspoon finely chopped ginger, 1 tablespoon garlic paste, 2 teaspoons curry powder, 1 tablespoon tomato sauce.

Marinade: 1/3 teaspoon salt, a little black pepper, 2 tablespoons oil.

Seasoning: 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 and 1/2 cups water, 1/2 teaspoon chicken powder. Starch slurry;2 teaspoons cornstarch, 2 tablespoons water.

Steps:

1. Wash the chicken thighs, remove bones, dry them, cut into thick slices, add marinade and marinate for 15 minutes.

2. Heat a flat-bottomed wok or Chinese wok, add 1 tablespoon of oil, cook apples briefly, then remove.

3. Add 3 tablespoons of oil, put down chicken meat and cook until half-done, add ginger and garlic paste to stir-fry fragrant, add curry powder and tomato sauce and stir-fry for a moment more, add flavorings and let it boil, then simmer for about 5 minutes, add apples and bring to a boil again, apply slurry, serve on the plate. Do not cover the wok while cooking; this dish has more liquid.

Tomato-stewed Red-Eye Carp

Introduction

Tomato-stewed Red-Eye Carp is a delicious dish with red-eyed carp as the main ingredient.Bream fish carp

.

Carp Introduction:In spring and summer markets, you can easily find red-eyed carp wearing bright red robes, known colloquially as 'Red-Eye Carp' or 'Big Eye Carp'. They belong to the large-eye carp family. The vivid red color of their body and prominent eyes are the most distinctive features, hence the name 'large-eye carp'. Their bodies are elongated oval in shape, slightly flattened and high. Covered with firm small scales that feel like sandpaper;due to tough skin, usually peel along with scales before cooking, thus known as 'peeled fish'. Large-eye carps inhabit tropical and subtropical waters of the Indian-Pacific region, living in reef areas, diurnal, feeding on small fish and crustaceans. Gemstone large-eye carp is one of the larger species among large-eye carps. Distinctive features include a double concave tail fin with extended upper and lower lobes, and a black spot at the base of the abdomen. A slightly deeper red color that can rapidly change to silver or spotted when nocturnal.

Preparation

Ingredients: 1 Red-Eye Carp, 4 spring onions, 2 slices ginger, 4 shiitake mushrooms, 1 tomato.

Accompaniments:

(1) 1 tablespoon wine, 2 tablespoons soy sauce, 1/4 teaspoon salt, 1/2 teaspoon sugar, a little black pepper, 1/2 cup water

(2) 1/2 tablespoon cornstarch water.

Steps:

1

Rinse the carp, drain well;Heat 3 tablespoons of oil, fry 2 spring onions and ginger slices until golden brown, remove. Add the fish, cook both sides briefly then remove.

2

Cut 2 spring onions into small pieces;Soak shiitake mushrooms, remove stems, cut in half. Slice tomatoes.

3

Heat 2 tablespoons of oil, add mushrooms and spring onion segments to stir-fry fragrant, return the carp, add tomatoes and seasonings (1) bring to a boil, reduce heat for slow cooking to infuse flavors.

Flip the fish halfway through. When most of the sauce has reduced, pour (2) over it and thicken with slurry before serving.

Tips：

The skin of Red-Eye Carp is coarse and hard, usually removed.Skin.

Tomatoes should not be overcooked to prevent them from breaking down during cooking. Blanching the tomatoes in boiling water first helps peel off the skin before slicing for better taste.

Rice Dumpling Wontons

Introduction

Dish Features

1. Granular glutinous rice, tender but chewy; finely ground glutinous rice is smooth yet soft and mushy, each form holds an ambiguous entanglement with teeth, difficult to describe in words. The essence of "glutinous" can only be truly appreciated by tasting.

2. Most glutinous rice dishes wrap fillings around glutinous rice (powder), but Rice Dumpling Wontons are different. Glutinous rice changes from its usual boldness, wrapping itself inside the dough skin, yet still revealing a bit of its true form, giving it an bashful appearance along with a circling edge, arousing more anticipation from viewers.Nutritional Value: Glutinous rice is a mild nourishing ingredient. It helps to replenish and strengthen, improve spleen and stomach health, stop sweating, etc.

It suits those suffering from weakened spleen and stomach causing nausea, loss of appetite, diarrhea, or weakness due to qi deficiency during pregnancy.

Modern research shows that glutinous rice contains protein, fat, carbohydrates, calcium, phosphorus, iron, B vitamins, and starch. It is a warming and strengthening food. The starch in it is mainly branched-chain, making digestion difficult in the gut. PreparationRice Dumpling Wontons

Ingredients:

Filling: 150 grams glutinous rice,

pork

filling 100 grams,dried shrimp 10 grams, 1 tablespoon red onion paste.Dough: 150 grams medium flour, 75 grams boiling water, 15 grams cold water. Accompaniments:

1 tablespoon soy sauce, 1/4 teaspoon sugar, 1 tablespoon water.Steps:① Dough: Mix flour with boiling water, then add cold water to form a dough. Let it rest for 30 minutes. Divide into small 6-gram portions and flatten them into thin circles. Filling: Rinse glutinous rice, soak in water for 30 minutes, blanch briefly in boiling water, drain, place in steamer with a damp cloth, steam for 20 minutes. Soak dried shrimp until soft.

② Sauté dried shrimp in 1 tablespoon of oil, add pork filling and fry until fat is rendered out, mix in seasonings and red onion paste, glutinous rice, to make the filling.

③ Wrap dough into dumpling shapes (as shown in picture 4), steam on a damp cloth-lined steamer. When water in the pot boils, place the steamer with it for 8 minutes of steaming.

Steam must be applied only during cooking; otherwise, moisture can damage the bottom causing the skin to tear. You may use

radishslices as a base instead.

Rice dumplings wash and soak in water for 30 minutes, then blanch in boiling water, remove and drain. Place on a steamer lined with wet cloth and steam for 20 minutes. Dried shrimp soften and reserve.

②In a pot, add 1 tablespoon of salad oil, stir-fry the dried shrimp until fragrant, then add pork mince and fry until out of moisture, then add seasonings and red onion flakes, and mix well to make the filling.Rice Blend rice with the mixture, then shape into dumpling fillings.

③Wrap the filling in the wrapper to form dim sum (see figure 4), place on a steamer lined with wet cloth. Once the steam pot water boils, put the steamer over and steam for 8 minutes at high heat.

Tips：

Dim sum should only be placed on wet cloth when steaming; otherwise, the bottom may break if it gets too wet. You can also use Radish slices as a base.