Boshan tofu box is the most common dish in local restaurants and families. With the evolution of taste, Boshan bean curd box made by every family and restaurant has different tastes. On 20 10, Boshan bean curd box was listed as a district-level "intangible cultural heritage", which shows the position of this dish in the hearts of local people.
Boshan tofu box
Ingredients: two pieces of tofu, pork, shrimp, fungus and dried day lily.
Seasoning: salt, monosodium glutamate, chicken powder, oil consumption, soy sauce, minced onion and ginger, sugar, cooking oil, sesame oil, water starch, fresh soup, pepper, salad oil, etc.
Method:
1. Cut the tofu into strips of the same size, soak the dried day lily in water, wash it, wring out the water and cut it into powder. Dice shrimp, pork and fungus.
2. Add salad oil (wide oil) to the pot, heat it to 60% heat, cut tofu strips, fry until it looks solid and golden, and take it out. After a little cooling, cut the top layer of tofu with a blade, leaving one side connected. Like the lid of the box, dig out the tender tofu with a spoon and leave an empty box of tofu for later use.
3. Heat the base oil in the pot, add the minced onion and ginger, stir-fry minced meat, then add diced shrimp, minced fungus and minced day lily, stir-fry evenly, add soy sauce, oil consumption, salt, monosodium glutamate and white sugar, add sesame oil, stir-fry a little oil and pour it into a bowl for later use.
4. Fill the fried stuffing into the tofu box, steam it on the drawer for 5 minutes, take it out and put it neatly on the front plate.
5. Heat another pot with base oil, add minced onion and ginger, stir-fry minced meat and fungus evenly, add fresh soup, add salt, monosodium glutamate, chicken powder and soy sauce, thicken with gouache, pour in sesame oil, and pour the prepared juice on the freshly steamed tofu box to serve.
Remarks: the stuffing of tofu box can be seasoned according to personal taste, and the ingredients are varied. You can adjust the filling with anything you want. It's up to you.
Braised Lamb in Brown Sauce
Braised mutton is a famous local food in Zhoucun, and there are many specialty shops in Zibo. Mutton in gravy has a history of nearly a hundred years.
Mutton in gravy is made of lean meat from leg of lamb, soaked in rice washing water to remove fishy smell and blood, then put into gravy, marinated with low fire until it is cooked and tasty, and the dish looks bright red, and then sliced and eaten with dipping sauce.
Bright brown of Zhoucun braised mutton. Chinese herbal medicines such as yellow wine, pepper, ginger slices, fennel, cinnamon and licorice are added to the marinade to make the mutton in the marinade more fragrant.
In Zhoucun, Zibo, the signboard of "braised mutton" is a "golden signboard" to attract diners. When you enter the store, you must order "mutton in gravy", which is delicious and fragrant. It is a famous local snack in Zibo.
There are many snacks with local cultural characteristics in Zibo, and these two are the most representative and can be said to be household names in the local area.
Zibo, the third provincial city (prefecture-level city), the birthplace of Qi culture, a famous historical and cultural city in China, a national civilized city and one of the top 40 cities in GDP. Not only has a long history, but also the food culture is very developed.
Zibo cuisine is mainly concentrated in Boshan and Zhoucun. Boshan District of Zibo City is the birthplace of Shandong cuisine, the four major cuisines in China, and has successfully held many food festivals. It is now called "Luzhong Food City", and there is a folk proverb "If you want to eat a good meal, go around Boshan" in many places in Shandong. Zhoucun, Zibo, which was awarded "the first village in the world" by Emperor Qianlong, is also famous for its unique snacks. Zibo is rich in natural products, which creates favorable conditions for the formation of delicious food. Boshan cuisine, as a representative of Zibo cuisine, has the characteristics of fresh, salty and crisp Shandong cuisine. Boshan cuisine is exquisite in workmanship, pays attention to soup heads, and is good at frying, frying, boiling, frying, stewing, steaming, stewing and stewing. Special snacks mainly include: vegetable pancake, Zhoucun sesame seed cake, Boshan bean curd box, Zhoucun big crisp sesame seed cake, Boshan braised dishes, Boshan barbecue, golden duck eggs, Yiyuan whole lamb cauldron, Dongli pancake, Zibo vegetable pancake, shredded chicken, Yifu noodles and Wujiazhuang roast chicken.
First, carp can lay eggs.
Carp holding eggs, formerly known as "perch holding eggs", was originally created by chef Wang Jia of Xincheng. This dish is delicious in color and flavor. Raw materials used: 1 live carp (about 750g), snakehead 200g, 3 eggs, onion, ginger, salt, cooking wine, monosodium glutamate, sesame oil and appropriate amount of rice flour.
1684 (twenty-third year of Emperor Kangxi of Qing Dynasty), Wang Shizhen was appointed as a junior scholar and bachelor in Zhan Shifu, giving lectures at the Imperial Academy in Beijing, and recommended Chen Mou to work as an imperial chef in Beijing. After this skill was passed on to Bao Shibin for two generations, perch disappeared in China, so carp was used instead of perch, and the name of the dish was changed to "Carp Holding Eggs". After careful production, it still retains its original flavor. After Bao Shibin hired Professor Zhang Yuehua (female), a third-class chef in Purple Studio of County Catering Service Company, after many times of practice, according to the characteristics of Shandong cuisine, fried carp was changed into steamed carp, which made it easier to maintain nutrition and increase its fresh and fragrant characteristics. 1986 10, Zhang Yuehua participated in the first Shandong cuisine grand prix (Zibo Division) and won the prize for her cooking skills.
Remove the scales, gills and internal organs of carp (without breaking the belly of the fish), wash and steam; Chop snakehead into mud, put it into a bowl, add onion ginger, cooking wine, monosodium glutamate and rice flour, stir well, put it into boiling water, and make pearl balls; Steam the egg yolk into a cake and make it into a "fish scale" with a meat cleaver; Finally, put the cooked fish into the dish, set the shape, put the "fish scales", put a proper amount of fish balls in the belly of the fish, and leave the rest in the dish for decoration.
Second, soft tofu
Soft tofu is a famous dish in Boshan area, which is famous for producing tofu since ancient times. Boshan tofu is light yellow in color, soft and glutinous, delicious and fragrant. Boshan bean curd is made by "acid paste" instead of ordinary "brine" method, so the finished product is yellow outside and white inside, without brine, delicate and solid, and suitable for modeling.
Third, sauce duck noodles
Sauced duck is a specialty of Boshan. This dish has a complicated production process and a unique and mellow taste. Now it has become a famous dish at the state banquet. This dish is characterized by oily red color, overflowing sauce flavor, fresh, tender and delicious, salty and sweet.
working methods
Ingredients: 750g clean duckling. 30 grams of taro. Shaoxing wine 20g, soy sauce 10g, sugar 20g, peanut oil 60g, onion 10g, ginger 10g, pepper 5g and sweet noodle sauce 20g. Practice: 1, wash the duckling, chop the mouth and leave the tongue, and remove the claws; 2. Break the big bones, put the onion, ginger and pepper into the water pot, take them out when they are six or seven years old, put them on the vegetable pier, chop off the head, neck and legs of the cured duck to the bottom, remove the duck bones, trim them around, cut them in half along the middle of the cured duck, and then cut them into long squares of about 2.6 cm with a horizontal knife and put them in the original state; 3. Cook taro, peel it, cut off black spots, and cut into hob blocks; 4. Shovel the duck into the pot mat as it is, then add the taro, duck neck and leg bones, put them on the built-in fire in the pot, and add boiled duck soup (preferably not duck), Shaoxing wine, soy sauce and white sugar; Add peanut oil and sugar to another pot, stir-fry until soft, stir-fry with sweet noodle sauce, add cooked duck soup, melt and pour into the duck pot; 5. Add a little peanut oil to the wok, heat it to 60% (about 150) on medium heat, add onion, ginger and pepper, fry until golden brown, take it out and pour it into the duck pot; Buckle the plate on the duck, simmer for about 1 hour, take out the plate, take out the pot mat, buckle it into the big plate with a flat plate, and take out the pot mat; The juice in the pot is thickened with starch and poured on the duck noodles.
Fourth, happy jiaozi.
Huantai County, Zibo City, Shandong Province and its surrounding areas are a kind of Han folk snack. In large-scale temple fairs (such as Wutai Temple Fair) and year-end parties, it is a kind of exquisite and delicious food with a beautiful meaning.
The production method of Huanxi jiaozi is very simple. Steamed glutinous rice, cooled, dispersed, fried until fluffy, dipped in syrup, and made into balls of different sizes. According to Dan Xian, binaural, small hanging angle, large hanging angle and other forms.
History and culture
Xihe pancake, a famous Han snack in xihe town, Zibo, Shandong Province, is as thin as paper, as bright as jade, as sweet as pulp, elegant and smart, with unique flavor, bright color, delicious taste, fragrant fragrance and unique flavor. According to historical research, Jade Emperor Mountain in xihe town, formerly known as Tianji Mountain, has outstanding people and simple folk customs. There have been stalls since the Song Dynasty. ...
Boshan porridge is the traditional name of Boshan. There are more than a dozen kinds of Boshan porridge, such as pea porridge, rice porridge, millet porridge, corn hawthorn porridge, eight-treasure porridge, almond porridge, lotus seed porridge and Laba porridge. Among them, the most famous is Wang Xing's "eldest daughter" porridge. In fact, this is a kind of millet mung bean porridge. Cook mung beans with a little water first, then add water. ...
Zhoucun Boiling Pot, also known as Chaotian Pot, is one of Zibo snacks with a history of more than 80 years. Huizhou meatballs, big meatballs, fried tofu pages, fat sausages and other dishes are generally placed in the wok. The shopkeeper serves at the dining table, and the guests can place the dishes in the cauldron at will. The shopkeeper cut them open and put them in the guest's small pot at any time.
Five, Zhao's roast chicken
Zhao roast chicken is a famous dish in Linzi, with golden color, rich flavor, fat but not greasy.
Six, Zibo crispy pot
Zibo crispy rice is a traditional seasonal dish, which is very popular in winter and spring. According to legend, it was created by a woman named Su Guo in the early Qing Dynasty, so she used more vinegar. The main feature is that the meat and fish bones are crisp and rotten, which is homophonic with Su, so it was renamed Su Guo Cai.
Seven, Zibo barbecue.
Zibo barbecue is a traditional dish in Boshan District, with a history of 100 years. Barbecue is a combination of three colors: golden yellow (pigskin), milky white (fat) and brownish red (lean). The skin is crisp and tender, the entrance is not greasy, the taste is delicious, and the fragrance of woody is unique.
The most distinctive snack is Zhoucun sesame seed cake, which can completely represent Zibo.
Zhoucun sesame seed cake is round and yellow in appearance, with sesame seeds on the front and crisp holes on the back, as thin as poplar leaves. When you pick up a pile of paper, it will make a whooshing sound, just like poplars in the wind. Chew it when you eat it, and it will be broken. It is fragrant and crisp, and it is not greasy after chewing for a long time. If you miss it, it will all break into pieces.
There are many distinctive snacks in Zibo: there are seven or eight kinds of biscuits in five districts and three counties alone; What I want to talk about here is the most primitive snack in Zibo: oil powder! Many years ago, there were the most common food stalls in the streets and alleys; The production method is as follows: Dice the fried bean curd leaves, divide the fried peanut kernels into four or five halves, and make fresh bean sprouts, including "soybean sprouts, black bean sprouts and mung bean sprouts", then spread a few pieces of egg cakes, cut them into thin strips, and add chopped green onion coriander and appropriate amount of salt; Add water to the cauldron and bring to a boil. Stir corn flour and white flour with 3: 1 water into a wok, then add other ingredients in turn and slowly stir along the bottom of the wok. It takes about ten minutes to make a pot of steaming, salty and fragrant oil powder, especially in this season, with fried dough sticks, oil cakes and various sesame cakes, you can eat enough for a few dollars. ...