Some people say that the north of the Yangtze River is dominated by Shandong cuisine, which shows how well-known Shandong cuisine is in the north. Since the development of Shandong cuisine, it has continued to integrate with multiple cuisines, so now in many dishes, you can see the shadow of Shandong cuisine cooking techniques. Today, let Master Lu Pengfei, who is good at innovation in traditional Shandong cuisine, and Master Liu Bao, who is good at researching and developing innovative Jiaodong cuisine, to introduce you to several improved Shandong dishes.
Premium roast beef stuffed eggplant
We will stir the prepared beef filling into the eggplant tongs and deep-fry, pour the adjusted sauce into the dish, the shape is beautiful, and the sauce has a strong aroma.
raw materials:
refined beef 400 grams, long eggplant 500 grams.
Seasoning:
A material (5 grams each of chopped green onion, ginger, salt, MSG, and cooking wine)
B material (salt, MSG, sugar, oyster sauce, Zhu Hou sauce, chicken juice, cooking wine each 5 grams, seafood sauce 10 grams, 150 grams of bone broth) 50 grams of
corn starch, 1 kilogram of salad oil, 5 grams of garlic flakes, and 10 grams of wet starch. Production of
:
1. Chop beef into meat filling, add ingredient A to make beef filling.
2. The long eggplant is not peeled, and the length is divided into two. Use a flat knife (deep to 2/3 of the thickness of the eggplant), and cut one section every six.
3. Sprinkle cornstarch on the cuts of the eggplant, and stuff the prepared beef filling into each eggplant clip separately; put salad oil in the pot, put the eggplant in the pot when it is 60% hot, and deep fry until ripe. Remove the oil control and put them on the plate.
4. Leave the oil in the bottom of the pot. When it is 50% hot, put the garlic slices in the pot, add ingredient B to a boil, thicken with wet starch, and pour it on the eggplant tongs.
Signature Sour Soup Pork
After sizing, grease, and cooking with fungus, white fungus and other ingredients, the meat slices are smooth and tender with moderate sourness. Many customers like to order them.
Raw materials: 400 grams of
soil pork, 15 grams each of the good fungus and the good fungus, 5 grams each of rape and egg peel, and 1 gram of wolfberry.
seasoning:
small ingredients (scallion slices, ginger slices 5 grams)
peanut oil, cooked chicken oil, white vinegar 10 grams each, 8 grams of salt and MSG, 5 grams of chicken juice, 20 grams of egg white and 20 grams of starch, 500 chicken soup Grams, 1 kilogram of salad oil. Production of
:
1. Cut the soil pork into 4×3×0.2 cm slices, wash and control water, add 4 grams of salt and 4 grams of monosodium glutamate each after absorbing the moisture, and then add 50 grams of water to beat in one direction, and finally Add egg white and starch to mix and sizing. Put the salad oil heated to 120°C in low heat until it matures. Take out to control the oil.
2. Put peanut oil and cooked chicken oil in the pot. When it is 50% hot, put it in a small sauce pot, pour white vinegar and chicken broth, wild pork, fungus, white fungus, and rape to a boil. Season with the remaining seasonings and remove from the pot. Put it into a container and sprinkle with egg peel and goji berries.
Spicy stewed stinky mandarin fish
Stinky mandarin fish is a representative dish of Anhui cuisine. After we took it, we processed the stinky mandarin fish by self-pickling. Potatoes, bread flour and millet pepper were added during cooking. The meat is delicious. Salty and slightly spicy.
Ingredients:
pickled stinky mandarin fish 1, potato strips, 100 grams of wide noodles, 50 grams of millet pepper, 3 grams of ground coriander and 3 grams of green garlic seedlings.
Seasoning:
small ingredients (1 star anise, 30 grams each of onion and ginger)
A ingredients (20 grams of cooking wine, 30 grams of light soy sauce and 30 grams of rice vinegar, 5 grams of soy sauce, 15 grams of two pots)
cooked lard 100 grams , 800 grams of bone soup. Production of
:
1. Blanch the marinated stinky mandarin fish with boiling water to remove the surface mucus.
2. Put the cooked lard in the pot, when it is 50% hot, add the small ingredients to sauté, add the smelly mandarin fish, cook with ingredient A to get the aroma, pour the bone broth and millet pepper to a boil on high heat, change it to small Heat and simmer for 25 minutes, then add potato chips and broad powder, continue to simmer for 5 minutes, sprinkle in chopped coriander and chopped green garlic seedlings.
self-cured smelly mandarin fish:
1. Take 10 mandarin fish weighing about 1 kilogram and slaughter them.
2. Heat in a dry pan, add ingredient A (salt 400 grams, 120 grams of Chinese pepper, 70 grams of star anise, 30 grams of bay leaves, 100 grams of cumin), stir-fry on medium heat until a fragrant, remove and let cool.
3. Take a large clean wooden barrel, place the fish in the barrels, and then evenly sprinkle the A and B ingredients (500 grams of Huadiao wine, 200 grams of Erguotou, 3 kilograms of purified water) and ingredients C (green onions, 200g each of ginger), put it in a grate, press it with a stone, and finally cover with a wooden barrel lid and seal it for natural fermentation for 9 days.
Return to the sand white jade mushroom
This dish is improved from the Cantonese "white jade mushroom with egg yolk". There are four cooking techniques: first, the white jade mushroom used to cook the white jade mushroom directly. Now we are the first Let the white jade mushroom soak in water for 2 hours, let it "drink thoroughly" and then pat the powder; the second is the mixing ratio of the mixed powder, we mix the starch, the noodles, and the corn starch according to the proportions, and the finished product texture after frying It is crispy and not easy to soften; the third is that the oil temperature must be high when frying, and it is better to control it at 70%; the fourth is that when cooking, we add beef floss to make the finished product more flavorful and more distinctive.
raw materials:
white mushrooms 300 grams, beef floss 50 grams.
seasoning: 40 grams of
salted egg yolk, 30 grams of Laoganma flavored tempeh, 3 grams of salt, 5 grams of MSG, 20 grams of sugar, 100 grams of mixed powder (2.5 kilograms of starch, 1 kilogram of noodles, 500 grams of corn starch), salad 1 kg of oil.
production:
1. Wash the white jade mushroom, soak in water for 2 hours, remove a little water, and pat the mixed powder.
2. Put salad oil in the pot, when it is 70% hot, add white jade mushrooms and fry it over low heat, then pour out the oil control.
3. Leave the bottom oil in the pot, when it is 50% hot, add salted egg yolk and stir fry until fragrant. Pour in Laoganma flavored tempeh, salt, monosodium glutamate, sugar and white jade mushrooms and stir-fry evenly, and finally add beef floss. The adhesive force of the egg yolk makes the beef loosely wrapped on the white jade mushroom, and placed on a plate.
Steamed Ribs with Laba Beans in Lam Jiao Sauce
Spare Ribs are generally used for stewing, but we add La Ba Bean and other seasonings to marinate and steam. The method is simple and easy to make in batches.
Ingredients: 200g
ribs, 150g soaked Longkou vermicelli, 5g chopped green onion.
Seasoning: 3 grams of
olive jelly sauce, 5 grams of shredded ginger, 25 grams of laba beans, 10 grams of Donggu Yipin Xian, oyster sauce, corn starch, and salad oil. Production of
:
1. Wash the ribs, chop them into square pieces, and rinse the blood with running water.
2. Add the seasonings to the ribs, mix well, put them in a plate with vermicelli, steam for 15 minutes on high heat in the steamer until the ribs are mature, and then sprinkle with chopped green onion.
shredded roasted achyranthes
achyranthes bone was rarely used in cooking before. Firstly, it has a higher oil content, and secondly, it has more fascia, so the cooking is not tasty, and it is generally thrown away as a scrap. But Achyranthes also has a benefit, that is, it is rich in collagen, as long as we master its processing methods, we can still make delicious dishes.
So, we decided to cook by marinating and then braising. Why does
do this? One is that we need to get rid of the peculiar smell of the raw material itself, and the other is to bake it after being marinated, which can consume too much fat from the achyranthes, and the customers are very satisfied after the dishes are launched.
Step 1: Preliminary processing
1. Take 400 grams of achyranthes bones and thaw them naturally, put them in a basin, pour it into running water and rinse for 5 hours, and remove the controlled water.
2. Take the achyranthes bone, add 50 grams of green onion and sliced ginger, 200 grams of Donggu soy sauce, mix well, and marinate for 12 hours.
3. Put cold water in the pot, add the achyranthes bones to a boil, and remove the foam after removing it.
Step 2: Marinate
1. Take 80 grams each of star anise and yellow gardenia, 50 grams each of star anise and cumin, 10 pieces of bay leaves, 20 grams of cinnamon, 5 pieces each of Angelica dahurica and Licorice, 3 pieces of pine fruit, white 20 cardamom, 20 cloves, 100 grams of red yeast rice wrapped in spices.
2. Put 5 kilograms of bone broth in the pot, boil it, add the spice bag and boil it to get the fragrance, add the achyranthes bones to boil, boil on low heat for 1 hour, turn off the heat and simmer for 2 hours, remove the soup.
Step 3: Charcoal grill
Take the knuckle bone and place it on the charcoal grill, roast it on both sides until it turns golden brown, take it out and tear it into small pieces, and serve with cumin chili noodles.
