Which is the most delicious and homely dish in Shandong cuisine and how to prepare it?

To say that the most delicious Shandong cuisine must be a home-cooked dish for ordinary people, it must be easy to obtain, delicious and easy to prepare. This is the very familiar "sweet and sour carp, braised in oil" Shrimps, sea cucumbers roasted with green onions, musu meat, crab racing" and so on. Now let's talk about this delicious and homemade "crab racing". I believe many people like it. There are different ways of doing it in different places, which is enough to witness People like it. Lu Pai Sai Crab is a classic dish in our Shandong cuisine. It uses large yellow croaker as the main ingredient and eggs as the supplement. After special cooking techniques, the finished product has yellow croaker as white as crab meat and eggs as golden as crab roe. It is served with ginger and vinegar sauce. When you eat it on the table, you will be stunned to taste the taste of crab. It is soft and smooth, delicious, nutritious, suitable for all ages, and has unique style and characteristics. It is wonderful.

(1) Traditional method: After cleaning the large yellow croaker, slice the fish into two pieces along the backbone, usually one piece is about the same. Use the fish meat blade to remove the outer sternum, and cut down from the head to the skin. , hold the fish skin and push it forward, slice it off, take out the fish meat and remove the skin, cut the fish meat into diamond-shaped pieces the size of a fingernail, then put it in a bowl, add salt and cooking wine and beat, add egg white and continue to beat, and finally add starch Mix well and set aside.

(2) Take a salted duck egg yolk and a cooked egg yolk and crush them on the chopping board, put them into a bowl, then add a raw egg yolk into the bowl, stir evenly to form a paste, then you will find It's really like crab roe paste, then sprinkle in a pinch of sea rice flour, beat evenly, and beat the egg white evenly.

(3) Ginger vinegar sauce: Cut the ginger into mince, crush it on the chopping board and then chop it into a bowl. The more chopped the better, then add one spoonful of rice wine, one spoonful of salt and two spoons of sugar. , four spoons of rice vinegar, stir evenly.

(4) Heat a little more oil in a pot, the oil temperature is 40%. Smooth the fish meat first, until it changes color and matures, take it out and set aside. Heat the oil in the pan again, add the egg yolk first, stir-fry until it turns into small particles and foam, pour in the egg white, stir quickly to solidify, take it out and place it on the fish for later use. (5) Add clear soup to the pot (Shandong cuisine uses clear soup, milk soup, and three sets of soups to enhance the freshness of the dishes. Each soup has to be simmered for 10 hours. Nowadays, most people simply make it by adding water and chicken essence, or ready-made chicken soup. Seasoning), add appropriate amount of salt and sugar to taste, add sea rice water to enhance freshness (after the water is cooked, add ginger slices to the sea rice and steam it in a pot), add water starch, then add fish and eggs, stir evenly, and pour in a small amount of ginger vinegar juice , stir evenly again, remove from the pot and serve on a plate, serve with ginger vinegar sauce, and the delicious crab race is ready.