1, Texas braised chicken
Dezhou paji, one of the famous dishes of Han nationality, is a classic of Shandong cuisine. "Dezhou Braised Chicken" has a history of nearly a hundred years. Nowadays, many travelers from south to north pass through Texas and want to buy braised chicken to taste. Foreign guests visiting China from all over the world also like "Dezhou Braised Chicken" very much.
Main ingredients:
1 chicken (weight about1000g)
Composition:
Tricholoma, ginger 5g each, soy sauce150g, refined salt 20g, peanut oil1500g (about100g), spiced powder 5g (composed of clove, Amomum villosum, Amomum tsaoko, angelica dahurica and star anise) and a little maltose.
Exercise:
1, live chickens are slaughtered, eviscerated and washed with water. Insert the left wing of the chicken from the incision under the neck, so that the tip of the wing protrudes from the inside of the mouth and is nailed to the back of the chicken; Pin the right wing of the chicken on the back of the chicken. Then gently break the leg bones and cross them with the back of the knife, put the two claws into the abdomen and dry the water.
2. Mix caramel with 50g of water and spread it evenly on the chicken. Add oil to the wok and heat it to 80% heat. Add chicken and fry until golden brown. Take out and drain.
3. Bring the pot to a boil, add water (submerge the chicken), add the fried chicken, spiced buns, ginger, salt, dried mushrooms and soy sauce, bring to a boil, skim the floating foam, and simmer for half an hour on low heat until the chicken is crisp and rotten. Pay attention to keep the chicken skin intact and the whole chicken intact when fishing.
Features:
The color is ruddy, the chicken skin is bright, the meat is tender, the aroma is rich and the taste is delicious.
Tips:
Pay attention to the selection of fresh and tender chickens. Generally,1000 ~1250g chicken is used. Too big or too small is not appropriate. Don't fry it too hard when cooking. When adding seasoning and stewing in the pot, simmer the chicken with low fire after the fire boils, which can make the chicken more delicious. Avoid boiling at high temperature.
2. Braised prawns in oil
Shandong cuisine is one of the best-selling dishes and one of the best-mastered dishes. The characteristics of this dish are-sweet and delicious, crisp and tender, and bright red in color.
Main ingredients:
10 prawns
Composition:
Monosodium glutamate 2g, salt 5g, sugar 50g, sesame oil and soy sauce 10g, cooking wine 20g, sliced onion and ginger 5g, broth 150g, starch and peanut oil 50g.
Exercise:
1. Cut off the whiskers and claws of prawns, remove sandbags and sand lines on the back, and wash them.
2. Heat the oil in the pot to 50% heat, stir-fry the shrimps, gently press the head of the shrimps with a spoon, and squeeze out the brains of the shrimps until they are golden on both sides.
3. Leave the bottom oil in the pot, add shredded onion and ginger, cooking wine, salt, white sugar, vinegar and broth, add fried shrimp, cook over low heat, add monosodium glutamate and stir well, then take the shrimp out of the pot and put it on a plate, and pour the remaining juice on the shrimp.
Features:
Shrimp is bright red, delicious and salty with sweetness.
Tips:
When squeezing the shrimp brain, squeeze the upper part of the shrimp head, keep your hands light and keep the head and body intact.
3, nine turns to the large intestine
Jiuzhuan large intestine is a traditional dish in Jinan, Shandong Province, and a classic dish in Shandong Province.
Main ingredients:
3 pieces of cooked pig large intestine (weighing about 750g)
Composition:
Shaoxing wine 10g, soy sauce 25g, sugar 10g, vinegar 50g, refined salt 4g, coriander powder 1.5g, pepper noodles, cinnamon noodles, a little Amomum villosum noodles, chopped green onion and garlic 5g each, Jiang Mo 2g, and cooked lard 50g (for actual consumption.
Exercise:
1. Cut the cooked large intestine into three sections (after cleaning the raw large intestine, put it in a boiling water pot and add onion ginger wine to cook it first), cut it into "finger" sections with a length of 3 cm respectively, blanch it in a boiling water pot, take it out and drain the water.
2. Heat the wok, pour in lard, and when it is 70% hot, fry the large intestine until it is red. Leave 25g of oil in the pot, add onion, ginger and minced garlic, stir-fry until fragrant, cook vinegar, add soy sauce, sugar, clear soup, refined salt and Shaoxing wine, stir-fry the large intestine quickly, move to low heat, add pepper noodles, cinnamon noodles and Amomum villosum noodles when the soup is tight, pour pepper oil on it, turn it evenly, put it on a plate and sprinkle it.
Tips:
1, the large intestine must be washed inside and outside to remove mucus and dirt, otherwise it will smell when cooking.
2. Before frying, put it in a boiling pot and cook until it is hard and crisp. If the meat is not cooked, fry it in the pot, which makes it difficult to taste.
4. Stewed sea cucumber with onion
The famous dishes in Shandong cuisine are mainly made of water-soaked sea cucumber and green onions, which are bright in color and full of strong green onion fragrance, and can be described as delicious food with all colors and flavors.
Main ingredients:
Sea cucumber100g
Composition:
Ginger and soy sauce 25g, sugar 15g, cooked lard 125g, onion 200g.
Exercise:
1. Cut the sea cucumber into wide slices and control the moisture after cooking.
2. Burn the lard until it is half done, add the onion, fry until golden brown, take it out and use the onion oil for later use.
3. Add onion, ginger, salt, cooking wine, soy sauce, white sugar and sea cucumber to the broth, boil and simmer for 2 minutes, then remove and control to dry.
4. Add fried onion, salt, sea cucumber, broth, sugar, cooking wine, soy sauce and sugar color to lard, bring to a boil, then move to low heat and simmer for 2-3 minutes, add monosodium glutamate and starch to thicken, use medium fire to collect juice thoroughly, pour in onion oil, and serve.
Features:
The sea cucumber is tender, soft and smooth, fragrant with onion, and there is no juice after eating.
5, clear soup swallowing vegetables
Swallow dish, also known as bird's nest and clear soup swallow dish, is the first dish at a senior banquet. Bird's nest is as white as snow, soft and smooth in texture, clear and crystal in soup color, fresh and mellow in taste and refreshing.
Main ingredients:
50 g bird's nest
Composition:
Clear soup 2000g, refined salt 7.5g, monosodium glutamate 5g, Shaoxing wine10g.
Exercise:
1. Wash the bird's nest with warm water, soak it in 70% hot water until soft, take it out gently, remove the fluff impurities from the bird's nest with tweezers, and wash it with clear water.
2. Dissolve the alkali in boiling water, put it into the washed bird's nest, gently stir it with chopsticks, soak it for 5 minutes, then take it out, soak it in boiling water for 5 minutes, rinse it with warm water several times, remove the alkali solution and tear it into pieces for later use.
3. Put the spoon on the fire, add the clear soup and simmer the bird's nest. Control the water and put it in the soup bowl.
4. Pour the clear soup into a spoon, add refined salt, monosodium glutamate and Shaoxing wine, wash the floating foam after boiling, add monosodium glutamate, and gently pour it into the bowl from around the bird's nest.
Features:
Bird's nest is as white as snow, soft and smooth in texture, clear and crystal in soup color, fresh and mellow in taste and high in nutritional value.
Tips:
1, the fluff in bird's nest should be picked, and the wool and impurities should be picked with tweezers.
2. It is best to use bird's nest on the same day and store it for no more than two days.
6. Hot and sour mullet eggs
The eggs of snakehead, that is, the eggs laid by squid (commonly known as cuttlefish), are oval and covered with a translucent thin skin (that is, fat skin). They contain a lot of protein, which are produced in Qingdao, Yantai and other places in Shandong, China. They have always been regarded as treasures in seafood and a famous dish with a long history.
Main ingredients:
Mullet eggs100g
Composition:
Vinegar 1.5g, coriander powder 1.5g, Shaoxing wine 7.5g, pepper 0.5g, salt 1g, ginger juice 7.5g, monosodium glutamate 3g, soy sauce 1g, wet starch 75g, chicken soup 250g and cooked chicken oil 5g.
Exercise:
1, first wash the mullet eggs with clear water, peel off the fat skin, put them in a cold water pot, boil them with strong fire, and soak them in the pot for 6 hours. Then open the mullet eggs one by one, put them in a cold water pot, scald them in cold water when the fire is 80% open, and then scald them in cold water. Repeat this five or six times to remove their salty taste.
2. Put the spoon on the fire and add chicken soup, mullet eggs, soy sauce, Shaoxing wine, ginger juice, refined salt and monosodium glutamate. After the soup is boiled, skim off the froth, add the wet starch mixed with water, stir well, then add vinegar and pepper, stir twice, pour in cooked chicken oil, pour into a bowl, and sprinkle with coriander powder.
Tips:
1. Sliced mullet eggs are called "mullet money" in the jargon. If you don't use it that day, you must soak it in clear water and change the water once a day.
2, monosodium glutamate, vinegar, pepper to stir evenly, easy to deteriorate and taste after boiling.
7. Baked abalone shells
A famous dish along the coast of Qingdao, Shandong Province. After the abalone meat is cooked, this dish is filled in each original shell, which is beautiful in appearance and expensive.
Main ingredients:
Fresh abalone with shell 12.
Composition:
Shaoxing wine 15g, clean fish 200g, monosodium glutamate 3g, ham 25g, egg white 2g, winter bamboo shoots 20g, onion ginger 2g, wet starch 100g, refined salt 20g, chicken oil 20g and broth 50g.
Exercise:
1. Wash abalone with shell, blanch in boiling water for a while, then take out the dug meat and cut it into 0. 16 cm thick slices. Both winter bamboo shoots and ham meat are sliced, with a length of 3cm, a width of1.2cm and a thickness of 0.16cm.
2. Wash and chop the fish fillets into mud, put them in a bowl, humidify starch, Shaoxing wine, monosodium glutamate, refined salt, egg white and minced onion and ginger, stir them evenly, and pour them into a large flat plate to spread them out.
3. Put the abalone shell in boiling water containing 5% alkali, brush it once with a brush or grass roots, then put it in boiling water, and take it out to control the water.
4. Wash abalone shell, mouth up, put it neatly on the fish material, let it stand, steam it in a cage for 5 minutes and take it out.
5. Pour the clear soup into the frying spoon, and add refined salt, Shaoxing wine, ham, winter bamboo shoots and green beans. Cook the abalone slices, skim off the floating foam, take them out with a colander and put them flat in the abalone shell. The soup in the pot is thickened with wet starch, drenched with chicken oil and poured on abalone.
Features:
This dish is full of color, flavor and flavor. Abalone is tender and delicious, and then poured with thick sauce, transparent and shiny.
Tips:
1. When abalone is boiled in boiling water, it should not be boiled for too long, just blanch it.
2. Abalone shells should be scrubbed clean without impurities and abalone meat.