Flavor pomegranate chicken

Gourmet: Confucian cuisine

Features: pomegranate-like, salty and spicy.

Ingredients: chicken breast, ham, fresh oil, tendon, dried pepper, tribute, eggs.

Practice: beat the egg into liquid, make the egg skin, cut the chicken breast and all the ingredients into particles, paste the chicken breast, fry it with the ingredients after oiling, and put the egg skin into the stuffing. Tie leek flowers and steam them in a cage to get the traditional cuisine of Jining-shrimp skin.

Shrimp, Jining traditional flavor dishes. When making, first wash the shrimps, control the water, squeeze out the shrimps, grab the egg white paste evenly, and then blanch the diced Chinese cabbage, sea cucumber and soaked broad beans. Oil the fire evenly and heat it to 50% heat. Add the shrimps, and take out the spoon to control the oil when the coke is discharged. Leave a little oil in it, season with monosodium glutamate, salt and beef (chicken) soup, pour in shrimps, and stir the ingredients evenly. Serve.

This dish is white in color, crisp and refreshing, and delicious. Jining's Famous Food-Jining's "Old Bite" Benrou

When it comes to the flavor snacks in Jining, Shandong, we can't help but mention this meat. Bengrou has a history of 100 years, and it is the most famous dish cooked by several "old bones" families. The name of "Old Bite" is Zhao Keshun. In the fifth year of Guangxu reign in Qing dynasty (1879), he set up a mat shed at the gate of his yard, specializing in making bengrou and rice dry rice.

"Old bite" meat has "four don't sell": not cooked; The color is not bright enough to sell; Gluten can't be tasted or sold; I would rather throw away what I spent the night than sell it.

"Old Bite" Bengrou dry rice has several characteristics: the choice of ingredients must be fresh and tender pork belly; Accurate feeding, strictly weighing the main ingredients and ingredients used in the pot; The main ingredients and ingredients must also be made separately and cannot be confused; When cooking, you must use a deep sand jar made in Yixing, Jiangsu Province-you can't use metal utensils. Rice dry rice must also use round-headed rice produced in Wuxi; Sieving before use and air separation, without sundries, all half grains are removed; Dry rice must be steamed thoroughly, and water must be appropriate.

When you are in cook the meat, you must put strips of meat, gluten, peeled boiled eggs, cabbage heads or diced white bamboo shoots and seasonings into a retort and cook rice in another retort. When eating, you can take meat and rice from two jars respectively. Dried rice is like jade, and its meat color is beautiful and mellow.

Jining's famous food-Wangxiang Woyu

In ancient times, there was a small village about 0/5km north of Linyi, and there was a small river in the west of the village. There is a poor young man named Wang Xiang in this village. His stepmother is ill in bed and doesn't think about eating or drinking. One day, my stepmother suddenly wanted to eat carp, but Wang Xiang had no money to buy it. It's the middle of winter, the river is frozen, and fishing is hopeless. Wang's mother was anxious, so she went to a village in Nishikawa-CHO, lying on the ice, trying to warm the ice with her body and go fishing.

Wang Xiangzhi moved to heaven. When Wang Xiang got up from the ice, a red carp broke through the ice. Wang Xiang loves carp and cooks it at home. After her mother took it, her condition gradually improved and she finally recovered. Later, in order to commemorate this folk dutiful son, the village was renamed Xiaoyou Village, and this river was called Xiaohe. Now there is a memorial hall by the river in Baishabu area. People often use the allusion "Wang Xiang lying on a fish" to teach people to be filial. Modern chefs use this allusion to create a way to cook fish, which is called "Wang Xiang lies on the fish".

Ingredients: 750g of red carp, 75g of soybean oil, onion, ginger, garlic, salt, monosodium glutamate, cooking wine, pepper noodles, coriander, pepper and vinegar.

Methods: Scales, gills and dirt were removed from live red carp, and the flower knife was cleaned. Cook soybean oil in a pot, stir-fry with pepper, and remove the fragrance for later use. Fry the fish on both sides, then add onion, ginger and garlic to stir-fry until fragrant. Add water and salt and pepper noodles and stew until the cooked fish juice is milky white. Add monosodium glutamate and pepper noodles, put them in a soup basin, and add coriander segments.

Features: the soup is milky white, fresh and mellow, nutritious and appetizing.