First of all, pineapple goo goo meat
Pineapple goo goo meat is one of the classic Cantonese dishes. In fact, this dish originated from the "sweet and sour fillet" of Shandong cuisine. After arriving in the south, tropical fruits such as pineapple and colored pepper were added, forming Lingnan specialty dishes. This method is particularly simple. The main ingredients are pineapple and chicken breast. Dice chicken breast with egg white and seasoning, fry until golden on both sides, and then fry with pineapple and sweet and sour juice. It tastes sweet and sour, and it is a very good appetizer with colorful side dishes. It is a delicious dish with all colors and flavors.
Second, stir-fried kidney flowers
I often make a small series of traditional Shandong cuisine "fried kidney flowers" Let me briefly talk about the method of frying kidney flowers: 1. Soak the kidney in vinegar and cooking wine in advance. Cut onion, ginger, garlic, half onion, two dried peppers, two green garlic and green pepper at the same time; 2. Wash the kidney flower, drain the cut flower and cut it into a finger-wide section; 3, hot oil in the pot, high temperature, onion, ginger, garlic, dried pepper, green garlic root, onion fragrance. Then stir-fry the kidney flower, add 1 tablespoon cooking wine, 2 tablespoons light soy sauce and 1 teaspoon sugar and stir-fry. Finally, add green pepper and green garlic leaves and stir fry! The slightly sour kidney flower is a good entrance, and the kidney flower is large and has no odor. It is delicious with small side dishes such as bamboo shoots!
Third, Texas braised chicken
As a signature dish of Shandong cuisine, it can be said that it is a household name. Here is a brief introduction to its practice. First of all, besides the basic raw material chicken, cooking needs more than 20 kinds of Chinese herbal medicines such as pepper, aniseed and cinnamon, and seasoning needs soy sauce, sugar and salt 16 kinds of seasonings. After washing the chicken, put it in the shape of a mandarin duck playing in the water and control the water. After that, put the sugar into the pot, add 50 grams of water, stir-fry it with medium heat until it is bordeaux, and let it cool, that is, the sugar color. Then evenly sprinkle sugar on the chicken and dry it. Then pour in vegetable oil and heat it to 70%, add colored chicken, fry for 2 minutes until golden yellow and shiny, and take out and drain the oil. Finally, the soup is boiled and the dish is finished after the pot is taken out. The chicken is soft and rotten, and it will be rotten with a gentle wave. Juice is abundant, and the skin is fragrant and tender.
These are the three classic Shandong dishes that Bian Xiao can cook. Which classic Shandong dish can you cook? Remember to leave a comment