美
食
/ Authentic Weifang taste
Shandong Weifang is located in the hometown of Qilu. The handicraft industry has been highly developed since ancient times. More than 70% of the kites in the world are produced in Weifang, so it has the reputation of ", the kite capital of the world ". Weifang not only has the world-famous kite making skills, but also the cuisine here also makes people linger.
Today at 18:30, CCTV Finance Channel
"Going Home to Eat"
will be locked in Weifang gourmet
Please hurry up and watch
will start a gourmet tour in Weifang today and tomorrow, and explore the unique taste of this place. It is said that meat fire is necessary for breakfast in Weifang, so I found the best local meat fire restaurant in Weifang. When I arrived at the door, I saw a lot of people line up, which can be said to be in full swing!
After a while, the meat with crispy skin and stuffing was put on the table. How to make delicious meat fire? Xiao Er invited Master Wang Liying, who has been making Weifang meat fire for 28 years, to take a look at her good craftsmanship , which has been passed down to three generations.
must be cooked with meat for breakfast, learn a trick to make yourself
-01-
flour and add warm water of about 45℃ to the flour, and then let the flour for 10 minutes.
Note : The surface mixed with warm water is relatively soft and has a certain degree of toughness, strong plasticity, and is not easy to lose shape during the ripening process. When making spring rolls, scallion pancakes and other pasta at home, you can use warm water to make the noodles.
-02-
Pour a large amount of peanut oil into the pan and heat it. When the oil temperature is about 30°C-40°C, add the flour, and stir while pouring the dough. Let the flour and oil mix well, stir well and continue heating until The pastry is red in color.
Note : Shortbread is the key to making the burned skin taste crispy and delicious, soft and tough, and distinct.
-03-
adjust stuffing
diced pork, add pepper water, soy sauce, green onion, salt, chicken essence, sesame oil and mix well, then add chicken cake and wood ears, mix into meat filling, pay attention to mix the filling in the same direction .
Tips
There are more lean meat on the front bladder and back elbow of pigs, and the pork belly is fat and thin. The combination of the three can increase the fragrance and taste.
Putting pepper water in the meat filling can increase the fragrance and flavor, and enrich the taste. Put the pepper in the water, boil it and let it cool, it is the pepper water.
-04-
bag fire
oil on the panel to prevent the dough from sticking to the chopping board, then unfold the dough, spread the pastry evenly, and then roll the dough to layer it and pull it into an agent.
Note : The meat-fired dough should be thick in the middle and thin around the edges.
wraps meat filling, and then presses the stuffed dough into a pie shape to make a fired compact.
-05-
Baking
Put the fired billet on the griddle, put it into the furnace after shaping, and keep turning over to heat the fire evenly until it is golden brown.
Tips
pancakes are used for pancakes in Shandong. The pancakes are made of cast iron, flat and round, with a slightly convex middle.
If the rice balls are cooked at home, you can also brush a layer of oil in the electric frying pan, and put the stuffed meat into the pan and fry for five minutes.
The freshly baked meat is hot, steaming, and the golden pastry is full of meat, eat it in your mouth, and it is fragrant~
Have meat and fire for breakfast, and at noon you can’t refuse the temptation of a bowl of noodles !
Hele noodles is one of the favorite traditional foods of Weifang people. It has a century-old history. It is not only delicious but also means family harmony. When the whole family of Weifang people reunite, you must eat a bowl of Hele noodles . What kind of delicacy is Hele? Hurry up and explore with XiaoerHarmonious approach.
Use heirlooms to make Hele noodles. Delicious soup has a good meaning.
Wang Yanliang, who has ancestral and old craftsmanship, has been doing Hele for nearly 20 years. He told us that Hele was originally called "He Leu" and it was a kind of noodles in the northern region. It was improved by the locals in Weifang, , to replace buckwheat noodles with wheat noodles , and chicken and duck broth to make braised . The dishes have formed chicken, duck and happy noodles with Weifang characteristics.
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kneading dough
add water and starch to the flour, kneading the dough, letting the dough for 30 minutes.
Note : The ratio of flour to starch is 10:3. Adding starch can make the Hele noodles taste more chewy.
-02-
chooses old hens more than three years old for soup
, and ducks chooses ducks with a little fishy smell, and the two boil the soup together for five hours.
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Press Hele
Put the noodles into and Lechuangzi (tools for making Hele noodles), press into hot water and cook for three minutes, after cooking, use cold water for standby;
hot noodles with cold water : , The taste is smoother.
Put your favorite side dishes in the Japanese music noodles, such as sliced meatballs, carrot cubes, toon, leeks, spinach, sugar garlic, coriander, egg skins, chicken, etc., and then top with chicken and duck soup.
is full of a large bowl of Hele Noodles, first drink a sip of soup, full of umami, and then sandwich the noodles, it is crystal clear to the naked eye, the taste is super refreshing, and a bowl of belly is super satisfying!
When it's time for afternoon tea, you must try Weifang's characteristic afternoon tea-Misandao. The skin is crispy, the aroma of sesame and noodles is strong, and the aroma of honey permeates the mouth with a long aftertaste.
Xiaoer specially found the inheritor of traditional pastry making skills, Liu Shenghai, who has been making honey three knives for nearly 50 years, came to teach us how to make this Weifang characteristic traditional snack.
a century-old inheritance of honey three knives sweet in the mouth and honey in the heart
honey three knives, originated in the Northern Song Dynasty, once became court queen pastry . Its pulp is bright, non-sticky, sweet and soft, and the taste characteristics of are deeply loved by the people.
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boil sugar
Add half a catty of water and half a catty of white sugar to the pot, stir and melt, then add maltose, and boil to make a syrup.
Note : The ratio of water, sugar, and maltose is 1:1:1
-02-
and noodles
. Add yeast powder and maltose to the flour. Add water and peanut oil in an empty bowl and mix with a 4:1 ratio of water and oil. Pour in flour to make an oily noodle, wrap it in plastic wrap and let it stand for proof;
pour a small amount of flour, add salt and water to make a water surface, and let it stand for proof.
-03-
cut the green
oil surface and water surface with water, then roll out into thin slices, wipe the dough with water, put 8 mature white sesame seeds, and then use a ruler to cut into 3.5 cm wide honey three-cut green.
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Frying grout
Put the honey three knives into an oil pan, fry it until golden and bubbling, pour it into the cold syrup, soak the grout for 5 minutes, and serve.
The honey three knives just out of the pot, because the skin is covered with white sesame seeds, it also has a strong sesame fragrance, which can particularly stimulate people's appetite, biting into the mouth, the skin is crispy, the inner core is soft, the syrup is rich, and the mouth is left full Xiang~
After tasting the staple food, snacks and desserts of Weifang, you can't miss the great opportunity to find night market food. Xiao Er came to the Weifang Night Market and found that the local people especially love the must-try food in the night market-roast chicken back.
Tips
chicken back, also known as "chicken rack", refers to the whole chicken to remove all parts such as chicken wings, chicken legs, chicken heads, internal organs, etc., Leaving only the chicken skeleton.
In the 1980s, Weifang's chicken was sold at home and abroad, and the remaining chicken back and other leftovers were of low value and no one cared about it. Therefore, according to the meat characteristics of the chicken back, the people of Weifang have developed a delicious roast chicken back, which is loved by everyone and gradually developed into one of the must-eat delicacies in the Weifang night market.
For this reason, Xiao Er found the chef Liu Ruihua who has been making roast chicken back for nearly 20 years, and taught us how to be the darling of the night market.
night market darling roast chicken back eat it with energy
-01-
choose chicken back
to choose fresh chicken back, do not freeze to avoid affecting the taste, and then clean it.
-02-
secret soup bag
cinnamon, star anise, grass fruit, pepper, shan Na, cumin, tangerine peel, Angelica dahurica, nutmeg, and cloves are made into a bag.
Put the ingredients in the old soup pot, boil on high heat, then put the chicken back in the pot, heat up the high heat and adjust to low heat, and cook for about 15 minutes to remove.
Note : Low fire can make the chicken back softer and taste better.
Tips
If there is no old soup at home, you can chop and cook the fresh old hen for two hours instead. After being chopped, the umami can be fully distributed.
-03-
smoked and grilled
as long as there is a wok and a grates, you can make roast chicken back. Turn on high heat, put in the cooked chicken back, heat it up quickly and adjust to low heat, then sprinkle the white sugar into the bottom of the large pot, quickly cover the pot, and smoke for 2 minutes.
is “the most fragrant but sticky to the flesh”. The freshly cooked chicken back is tender, rich in fragrance and not greasy, and has a long aftertaste. You will never forget it after a bite!
The three meals a day for the people of Weifang have both the taste of home and the accumulation of historical heritage. The rice balls may wish to take the time to taste the authentic Weifang cuisine and experience the different tongue culture.
Source: CCTV goes home for dinner
Editor: Yang Liuqing
