[Source: CCTV]
In the hot summer, many places have their own seasonal food. After the summer solstice, Jiangnan is the rainy season. A bowl of three shrimp noodles is a good taste that many Jiangnan people have been looking forward to for a year. The golden and pink color is also the most eye-catching and refreshing table scenery in this hot weather.
Three shrimp noodles are not a noodle dish with three shrimps, but Jiangnan people who never get tired of eating and eating fine and fine dishes each part of the river shrimp separately, and finally blend them into a bowl of mixed noodles. These three parts are shrimp, shrimp brain, and shrimp roe.
In the peak season of the fatty and beautiful shrimp roe in the south of the Yangtze River, the fresh river shrimp that has just come out of the water are selected, the shrimp roe is removed, and the shrimp roe is slowly fried over low heat, showing a ruddy color; Peel off the whole shrimp finely, then squeeze out the shrimp brain, and marinate the shrimp with a special seasoning to make it more tender and elastic texture; The remaining shrimp shells are not wasted, and the shrimp oil is slowly boiled in warm oil; Then put the shrimp brain and shrimp in the five-minute hot shrimp oil and stir-fry together, and finally sprinkle the shrimp roe, and a serving of three shrimp noodles "toppings" will come out of the pot.
Sun Yan, Chairman of Wuxi Jiangnan Food Culture Research Center: In fact, the three shrimp noodles in Wuxi are from the beginning of summer to the ambush for nearly 60 days (special meal), and there is only this time every year, which is the stage of river shrimp spawning. In the 60 days from the beginning of summer to the beginning of summer, the price of seed shrimp is particularly low, so the shrimp roe, shrimp brain, and shrimp are mixed together into a bowl of three shrimp noodles
Along with the freshly scooped egg silver noodles, the "toppings" of the three shrimp noodles are served to the diners, and the waiter with the chopsticks will ask if you want to mix the noodles on your behalf. After a few neat tosses, you can start moving, and a bowl of fragrant and attractive three shrimp noodles will make diners feast.
A bowl of vegetarian cold noodles is refreshing and satisfying
When the weather is hot, do you like to eat something simple and hassle-free? Refreshing and appetizing cold noodles are the choice of many people. Its preparation method and flavor vary from region to region. In Lanzhou, Gansu Province, vegetarian cold noodles are known for their unique taste and flavor.
Walking on the streets of Lanzhou, almost every restaurant will launch a limited delicacy in summer - vegetarian cold noodles. The key to a bowl of delicious vegetarian cold noodles is "marinade" and "seasoning", the marinade should be based on noodle soup, and only celery and carrots should be added to the vegetables.
A spoonful of good marinade can only be said to be half of the success, the other half is "seasoning", in addition to the bright color, fragrant but not spicy oil and spicy seeds, mustard juice is the key, in order to better stimulate the aroma of mustard, each master has his own unique job.
Chef Zhao Xinmin: Adding mustard can increase people's appetite and wake up their minds. Add boiling water, stir with the back of a spoon, grind, and steam at high temperature for 20 minutes to stimulate the aroma of mustard.
The noodles used in the vegetarian cold noodles are also very particular, and the chef usually makes them by hand, from mixing, kneading, pulling the noodles, to boiling the noodles, everywhere reveals the chef's strength and skill.
When a serving of vegetarian cold noodles poured with marinade and covered with oily spicy seeds, mustard, garlic juice and other seasonings is eaten in the mouth, the delicious taste quickly satisfies the taste buds of diners.
Citizen Yin Junheng: Cold noodles are convenient and fast, and a bowl of cold noodles is the summer of Lanzhou people.
Tourist Mr. Fu: From Qingdao, Shandong, I know that Lanzhou's noodles are more famous, the cold noodles are eaten for the first time, the ingredients are more sufficient, the noodles are more gluten, the taste is good, and the cold noodles are amazing after eating.
Nowadays, many people will add braised beef or kebabs to vegetarian cold noodles, which is more northwestern.
Lily Feast A refreshing summer taste bud experience
At present, 32,000 acres of lilies in Xintai, Tai'an, Shandong Province have been in full bloom. Lilies are not only ornamental, but also a local specialty.
This is a lily field in Yangliu Town, Xintai City, where the blooming lilies are elegant, like colorful carpets decorating the earth. Tourists are busy taking pictures, while villagers are busy picking lilies that have just bloomed. After removing the stamens, only fresh petals remain, and these petals can be processed not only into lily tea, but also into delicious seasonal dishes.
Shang Suyun, a villager from Guanqiao Village, Yangliu Town: This dish is a crispy lily, and this dish is a cold lily, these two dishes are very precious, because the lily blooms for only one month. This crispy lily is crispy and delicious when eaten, crunchy, this lily is mixed with our home-style version of garlic, vinegar, and soy sauce, crisp and delicious, suitable for all ages.
In addition to the petals of lilies, bulbs are also a delicious ingredient.
Zhang Zhaofu, a practitioner in the catering industry: There are many ways to eat lily bulbs, this is honey lily, wash the bulbs of the lily, and then peel the petals. This gives both the fragrance of lilies and the sweetness of honey.
This is steamed lily, and after steaming, the lily has a soft taste and a stronger fragrance.
This is a celery lily, which everyone must be very familiar with, the two ingredients are quickly fried over high heat, put a little salt, and the aroma of the two ingredients blends with each other, it is a classic dish.
It should be reminded that both lilies and lily bulbs contain colchicine, so they need to be soaked for a period of time before being fully processed and cooked.
Summer Taste Buds Delicious fish feast on the tip of the tongue
In Mangshi, Yunnan, locals have a unique preference for spicy and sour food. This season, they cook fish with a variety of flavors.
Sand loach is a kind of freshwater fish that feeds on rice flowers and small insects, the meat is extremely tender, with sour bamboo shoots cooking, it is a favorite appetizer of the locals, the addition of sour bamboo shoots neutralizes the fishy nature of the sand loach, so that the whole dish tastes refreshing, more delicious, and then dipped in the secret special dipping water, every bite you eat, you can feel the freshness of the loach fish and the sour refreshment of the sour bamboo shoots.
The rice flower fish sprinkle in summer is also deeply loved by the locals, the rice flower fish skin is thin and tender, the taste is smooth, it is an excellent choice to make the fish sprinkle, after the fish skin is torn off, take the good fish, after chopping it finely, put the chopped coriander, leeks, millet spicy and other condiments into the minced fish, and then add the appropriate amount of salt, monosodium glutamate and other seasonings to stir evenly, squeeze the lemon juice, the fresh acid of the lemon and the sweetness of the fish meat are intertwined to form a wonderful taste, and the delicious fish sprinkle is made. The taste is sweet and sour, fresh and refreshing, bringing people not only taste buds satisfaction, but also physical coolness, which is very suitable for consumption in the hot summer.
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