Both are made in two pans, one to fry the fish and one to simmer the sauce. The juice is poured directly after the fish is fried, and it has to be zippy to be perfect. And the authentic practice of this dish, must not put ketchup, the red soup all rely on sugar color to modulate. This is a dish that shows the chef's skill. Yipin tofu, this Yipin tofu, in ancient times, belongs to the Kongfu dishes, that is, the court dishes, because the production method of Yipin tofu, the requirements are higher, the production is more strict, but eat the taste, feel not very good.
In Shandong, sweet and sour carp is a household name, and even "the first dish of Lu cuisine". This dish, selection of Yellow River carp, first fried in a frying pan, and then the famous Lokou old vinegar with sugar made of sweet and sour sauce, poured on the fish, fragrant, crispy and tender with acid, and soon it became a famous dish, which Jinan Huiquan House made the "sweet and sour carp" is the most famous. But the brine in its industry and the northern region has an irreplaceable influence, Lu Cuisine and flavor and texture note called and highlight the original taste, famous representative dishes such as three silk shark's fins, nine-turned sausage, green onion roasted sea cucumber, sweet and sour Yellow River carp and a large number of drawing the population of the dishes.
1, Texas steak chicken?2, stewed prawns (braised prawns)?3, nine-turned large intestine?4, honey pear?5, sweet and sour carps?6, four happy balls?7, green onion roasted sea cucumber?8, a product of tofu?9, fried cashews?10, oil popping double-crisp Henan and other places. While in Henan, dishes such as sweet and sour fried fish and carp baked noodles were formed. According to "Tokyo Meng Hua Lu": carp baked noodles were popular in the market during the Northern Song Dynasty. Fish meat color jujube red, soft and fragrant; baked noodles as fine as hair, fluffy and crispy.
Stewed prawns: this needless to say, many people have not remembered which cuisine this is the practice, that stewed prawns should be done so, in fact, is the classic practice of Lu Cuisine, stewed. The practice is to first blanch the pig intestines after blanching and deep-frying, and then infused with more than ten kinds of ingredients, made with micro-fire cannons. After the dish, sour, sweet, fragrant, spicy, salty five flavors, red color, soft texture, is not to drool, ha.