Jinan Crispy Pot

Jinan Crispy Pot is a famous dish of the Han people in Jinan, Shandong Province. It is one of the local traditional Spring Festival foods. Due to the cold weather, the crispy pot can be stored for many days. It is suitable for all ages, wine and rice. , the taste is crisp and mellow, and the aftertaste is endless. You can go to the elegant hall and go down to the common people's dining table.

Chinese name

Jinan Crispy Pot

Originated from

Boshan District, Zibo City, Shandong Province

According to legend,

During the Northern Song Dynasty

Advantages

Rich ingredients and high nutritional value

Jinan Crispy Pot was selected into the "100 must-try items in Shandong" One of the "Food"[1].

If you entertain guests at home, you can choose a few of your favorite crispy dishes and mix them together, and you will have a plate of delicious food with a unique flavor, "the fish is crispy and the meat is rotten, sour, salty and sweet, the shape is crystal clear, and the color is like amber." , these 16 characters embody the color, flavor and shape of Jinan Crispy Pot.

Cake is so quick and convenient and easy to learn and cook that it is very popular. When the Spring Festival approaches (usually on the 26th or 7th night of the twelfth lunar month every year), every household in Jinan will usually prepare a pot of crispy pot to prepare for the festival. For many old Jinan people, the taste of crispy pot is the taste of the New Year.

The ingredients used in the crispy pot are very wide and can be matched according to the economic conditions of your family. If you are rich, add more chicken, duck and fish meat; if you are poor, add an elbow bone, and add more other ingredients without affecting the taste. It can be said that "being poor is also a hotpot, and being rich is also a hotpot". Crispy vegetables can be divided into "sour" and "sweet". If you like it sour, add more vinegar, if you like it sweet, add more sugar. The randomness of the taste of crispy dishes has led to the saying that "every family makes crispy pot, and each family has its own taste."

The crispy pot originated in Boshan District, Zibo City, Shandong Province. According to legend, during the Northern Song Dynasty, Su Shi, the great poet of the Northern Song Dynasty, went to Zhucheng, Shandong Province to serve as the prefect. He passed by Yanshendian (today's Boshan District) to purchase ceramic ware. Su Shi's sister Su Xiaomei I learned from a kiln worker the recipe for making "big pot dishes" in a casserole, so I came up with the idea of ??making a pot for my brother to taste. Su Xiaomei changed the traditional way of mixing vegetables at Yanshen kiln workers, and used a unique and innovative method of placing vegetables in layers. She first spread the cabbage thickly on the bottom layer, and then placed the pork, kelp, fish, tofu, cabbage and other vegetables in layers. She also placed a flat stone across the lid of the pot to increase the pressure and prevent the aroma from escaping. leak.

Perhaps because she was too tired, Su Xiaomei, who was watching the fire at night, fell asleep in the kitchen and woke up at dawn. By this time, the casserole had been cracked by the fire, and the fire in the stove had been extinguished by the soup, but because the vegetables were pressed firmly, they were intact. The fragrant smell has permeated the entire courtyard, and even Su Shi was attracted by the fragrance. Su Shi was full of praise after tasting it, saying that the dish was fresh, fragrant, crispy and tender, and he kept praising the girl for her versatility.

In order to commemorate Su Xiaomei, people named this dish "Su Guo". Because it was crispy and delicious, it was renamed "Su Guo". Since then, this delicacy has been widely spread.

Jinan Crispy Pot is an improvement on Boshan Crispy Pot. Although the taste is almost the same, it has made a lot of progress in terms of appearance. "Zhang Tao told reporters that because it is a home-cooked dish, Boshan people cut various raw materials into pieces when making the crispy pot. When plating, the various ingredients are also piled up in a mess. Due to the color of the soy sauce, the pile on the plate is dark. The crispy pot is "very unphotogenic". Later, some chefs in Jinan restaurants changed this model and put the ingredients into the pot more completely, and then lengthened the simmering time accordingly to ensure that the various ingredients were crispy. The crispy pot is complete in appearance, and various ingredients can be plattered separately to make individual dishes such as crispy chicken, crispy fish, etc. The chef can also use his creativity to create a unique platter. It has become a classic dish of Shandong cuisine.

Jinan Crispy Pot

Huiquanlou, Yanxitang, Jufengde and Bianyifang were the four major Shandong cuisine restaurants in Jinan in the old days. Each of the crispy hotpots has its own characteristics [2]

For example, Huiquanlou’s crispy hotpot is characterized by its wide variety: crispy chicken, vegetarian fish, crispy kelp, and crispy cabbage that can be re-processed by the chef. It can be served as a stand-alone dish or can be used as a feast.

Yanxitang’s crispy hotpot is famous for its exquisite and unique platters. The chefs of Yanxitang add peanuts when making the crispy hotpot. , eggs and other materials, you can use these ingredients to make patterns such as "Dragon and Phoenix", and turn simple dishes into a plate of exquisite art.

Pure crispy pot, non-vegetarian. It has both vegetarian and meat ingredients, including elbow bones, pork belly, whole chicken, whole fish, etc. Among the vegetarian ingredients, kelp, lotus root, tofu and Chinese cabbage are all essential.

Put the elbow bones at the bottom to prevent them from sticking to the pot, and then place them in the order of lotus root, kelp, pork, cabbage, chicken, and fish. The fish must be wrapped in tofu skin and placed on the top layer. There is also a layer of cabbage on top. This arrangement is mainly to ensure that the softer ingredients such as chicken and fish are not crushed and maintain their intact appearance.

Bring the pot to a medium-low heat. Simmer over high heat. During the simmering process, add sugar, vinegar, salt, cooking wine, dark soy sauce and other seasonings. An excellent crispy pot should take into account the three different flavors of sour, sweet and salty. When and where to add sugar during the making process? Adding vinegar from time to time, and how much vinegar you add, has become the 'secret' of each crispy pot.

There is no need to add water during the making process of crispy pot. It relies on the juice of cabbage to mix the ingredients and seasonings. When simmering, the juice of the cabbage will seep out and overflow the stove, which requires the maker to scoop out the soup by the spoonful and save it for later use. When the heat is low, the soup gradually dries up, then pour it back into the pot one ladle at a time. The entire stewing process will last 8-10 hours. Use chopsticks to test the dish. As soon as the kelp is inserted, turn off the heat.

Then pour a layer of sesame oil, cover the pot, and let it simmer overnight. The aroma will be overflowing when you open the pot the next day.

Nutritional value

Crispy pot is a comprehensively nutritious dish with rich ingredients and high nutritional value. It is made by stewing for a long time using traditional production techniques. Not only is it delicious, but it also provides people with comprehensive nutrition.

Ingredients for crispy pot: herring, lean meat or pork belly, pig's trotters, kelp, cabbage, lotus root, onions, ginger, garlic, soy sauce, vinegar, wine, etc.

Meat: rich in protein, fat, sugar, calories, calcium, phosphorus, and iron.

Pig’s trotters: rich in collagen, protein and fat.

Herring: Humans consume DHA and enhance brain function by eating herring. DHA is an essential unsaturated fatty acid for the human brain, but the brain itself cannot produce DHA. Only the aquatic product herring has the highest content.

Kelp: Kelp is rich in iodine, which can treat endemic goiter. Kelp also contains a large amount of calcium, which has the effect of preventing and curing cancer. Regular consumption of kelp can greatly enhance the body’s absorption of calcium. This This is one of the reasons why kelp has anti-cancer effects. Kelp also has a therapeutic effect on cancer, especially colorectal cancer.

Cabbage: rich in protein, fat, sugar, calories, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin PP, and vitamin C.

Lotus root: sweet and cold in nature, lotus root contains up to 40% carbohydrates, as well as protein, calcium, phosphorus, iron, vitamin C, B1, B2, carotene, niacin and asparagine and other nutrients. Lotus root has the effects of strengthening the stomach, cooling blood, stopping bleeding, stopping diarrhea, removing stasis, nourishing the lungs, nourishing yin, quenching thirst and sobering up. The properties of cooked lotus root change from cooling to warming, and have the effect of tonifying the spleen and nourishing the stomach. It is mainly used for lung diseases with weak spleen and stomach. who. Eating more lotus root can promote the healing of trauma and enhance disease resistance. Eating more lotus root for children can also help the growth or replacement of teeth.

Onions: rich in manganese, iron, magnesium, zinc, calcium, copper, and phosphorus.

Ginger: rich in protein, fat, sugar, calories, calcium, phosphorus, carotene, vitamins B1, B2, vitamin PP, and vitamin C.

Garlic: Contains protein, fat, sugar, calories, calcium, phosphorus, iron, trace carotene, vitamins B1, B2, vitamin PP, and vitamin C.