Every place in China has its own cuisine, and I'd like to introduce Jinan's local dishes to you.

One, put the meat

Put the meat is fat but not greasy, by the thick oil sauce simmering but not salty.

Methods:

1. Freshly sliced pork (always with skin).

2. Cut and marinate in the sauce for more than 2.5 hours.

3. Marinate the meat slices from the sauce, put them in a frying pan with hot oil and fry until 3-5 mature.

4. Put the fried slices of meat into the boiling marinade and cook them until they are done.

The marinade: Heat a frying pan, heat the oil, put in the chopped ginger, scallions, peppercorns, star anise, and then pour the sauce left over from marinating the meat into the pan and simmer for a little while (if the rest of the 'sauce isn't enough, you can continue to add dark soy sauce and sugar).

After boiling, add the right amount of water and spices such as shangsha, cinnamon, good ginger, etc. When the marinade is hot, you can put in the fried meat slices and cook them.

Second, Jinan crisp pot

In our Jinan Spring Festival, the general home to crisp on a pot of vegetables to be ready to eat at any time. Legend has it that in the early years of the Qing Dynasty, a woman named Su Xiaomei in Yanshen Township started the dish called "Su pot". And so the dishes with more vinegar, meat and fish bones and thorns crisp as the main feature, so renamed "crispy pot dishes".

Methods:

To make a crispy pot, you generally need to put dozens of materials. The main ingredients are cabbage, lotus root, kelp, pork ribs, frozen tofu, pig's feet, chicken, fish, meat, etc., and the seasonings are vinegar, sugar, yellow wine, soy sauce, green onion, ginger, salt, and so on. The placement of the ingredients of the crispy pot is also quite elaborate, usually using cabbage to spread the bottom of the pot, meat, seaweed, lotus root, etc. in the center, and then covering the tofu and cabbage at the top before covering the pot. When making the first boil with a rapid fire, and then use the fire until the bone spurs crispy until, this process takes about 10 hours or more.

Three, nine-turned large intestine

Nine-turned large intestine is the early years of the Qing Dynasty Guangxu, Jinan Jiuhualin restaurant owner first created. This dish is also a favorite of many Jinanites in the Spring Festival.

Practice:

1, fat intestines washed and boiled, cut into 2.5-centimeter-long segments, put into the boiling water to cook through the fish out of the water control;

2, frying pan filled with oil, to be seventy percent of the heat, under the sausage deep-fried to the golden red when the fish out;

3, frying pan poured into the hot sesame oil, put 30 grams of sugar with the micro-fire fried to deep red, the cooked fat intestines into the pot, turn the pot, so that the color above;

4, cooking wine, onion, ginger and garlic stir-fried flavor, down into the broth 250 ml, soy sauce, sugar, vinegar, salt, monosodium glutamate, the soup opened up, and then moved to a micro-fire on the simmer;

5, to be the broth to 1/4, put pepper, cinnamon (crushed), sand nuts (crushed), continue to simmer to the soup! dry juice thick, turn the spoon so that the juice evenly wrapped in the large intestine, dripping chicken oil, into the plate, sprinkled with chopped parsley.

Sweet and sour carp

It is said that "sweet and sour carp" first began in the town of Lokou, a major town on the Yellow River. Sweet and sour carp is golden in color, burnt on the outside and tender on the inside, sweet and sour, with golden scales and red tail, which means good luck, and it is a delicacy in the Spring Festival banquet.

Practice:

1, carp scales, viscera, gills, fish body on both sides of every 2.5 centimeters straight graved diagonally graved into a knife, lifting the tail of the fish so that the knife mouth open, cooking wine, salt sprinkled into the mouth of the knife a little marinated;

2, broth, soy sauce, cooking wine, vinegar, sugar, salt, wet starch into gravy;

3, in the mouth of the knife sprinkled with wet salt;

2, broth, soy sauce, cooking wine, vinegar, sugar, salt, wet starch into gravy;

2, broth, soy sauce, vinegar, salt, wet starch into gravy. In the knife mouth sprinkled with wet starch and put in 70% of the heat of the oil fried to the outer skin hardened, moved to micro-fire frying for 3 minutes, and then on the high fire frying until golden brown, fish out of the plate, the hand will be pinched loose fish;

4, will be green onions, ginger, garlic into the pot after frying, pour into the good gravy sauce, blisters, when the fish with the boiling oil rushed to the juice, a little frying and then poured quickly to the fish on the can be.

Five, milk soup Pu Cai

Milk soup Pu Cai is known as "Jinan soup dishes of the crown" reputation.

Methods:

1. Peel the old skin off the cabbage and cut it into 3-centimeter-long sections. Cut the mushrooms and yucca slices into small slices, scald them in boiling water, and strain the water. Cut ham into slices. The green onion is cut into segments.

2. Heat the pot, put the oil, explode the scallions, put the milk soup, bushes, mushrooms, yucca slices, salt, ginger, cooking wine, skimming off the foam, into the soup bowl, put the ham slices can be.

Sixth, plucked groundnut

Plucked is a big feature of Lu cuisine, almost all children love to eat. It's New Year's Eve, so let's make some sweet potatoes for your kids.

Methods:

1, the groundnut washed and peeled, cut into hobnail pieces.

2, the spoon with peanut oil to 90 ℃, the groundnut block into the oil frying cooked through, to the color of golden yellow when fishing out the oil control.

3, spoon brush net plus water, sugar, slow simmering sugar, from water bubbles into water bubbles; from sugar bubbles into sugar bubbles to thick color, pour into the deep-fried groundnut away from the spoon, upside down the spoon, so that the sugar liquid completely stained in the groundnut; poured into the dish smeared with sesame oil, eat on the bowl of white water, dipped in the eat to eat without staining the teeth.