Jining traditional flavor pomegranate chicken

Flavor pomegranate chicken

Cuisine: Confucius cuisine

Features: pomegranate-like, salty and spicy.

materials: chicken breast, ham, fresh potato, tendon, dried red pepper, tribute and eggs.

Practice: Beat the eggs into liquid to make the egg skin, cut the chicken breast and all the ingredients into granules, make the chicken breast pulp, fry it with the ingredients after oil, and put the egg skin into the filling core. Tie it with leek flowers and steam it in a cage to get the traditional flavor dish of Jining-dried shrimps

dried shrimps, the traditional flavor dish of Jining. When making, first wash the shrimps, control the water, squeeze out the shrimps, grab the egg white paste evenly, and then blanch the diced cabbage, sea cucumber and water-soaked broad beans in water. Put oil on the fire evenly and heat it to 5% heat. Add shrimps and take out a spoon to control the oil when the coke is out. Leave a little oil in it, season the juice with monosodium glutamate, salt and beef (chicken) soup, pour in shrimps, stir the ingredients evenly, and serve.

this dish is white in color, crisp, tender and refreshing, and fragrant and delicious. Jining's famous food-Jining's "Old Bite" Bengrou

When it comes to the local snacks in Jining, Shandong, you can't help but mention Bengrou. Bengrou has a history of more than 1 years, and it was the most famous one cooked by several "Lao Bitou" families. "Old Bite Mouth" was named Zhao Keshun. In the fifth year of Guangxu in Qing Dynasty (1879), he set up a mat shed at the gate of his own courtyard, specializing in Zan meat and rice dry rice.

"Old Bite" meat has "four don't sell": don't sell it until it's cooked; The color is not bright enough to sell; Gluten can't be tasted and doesn't sell; I'd rather throw out what I spent the night than sell it.

"Lao Bitou" Bengrou dry rice has several characteristics: the choice of ingredients is fine, and it must be tender and thin 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; Before use, sieve and then winnow, there is no sundries, and all those who are half a grain are removed; Dry rice must be steamed thoroughly and water must be used in moderation.

when cooking meat, you must put the strips of meat, gluten, peeled boiled eggs, diced cattail leaves or white bamboo shoots and seasonings in the retort and cook the rice in another retort. When eating, you can take the meat and rice from the two jars respectively. The dried rice grains are like jade, and its meat color is beautiful and mellow, which is a must.

Wang Xiang Woyu, a famous food in Jining

In ancient times, there was a small village 15 kilometers north of Linyi, with a small river in the west. There is a poor young man named Wang Xiang in this village. His stepmother is ill in bed and doesn't think about food. One day, the stepmother suddenly wanted to eat carp, but Wang Xiang had no money to buy it. It was the middle of winter and the twelfth month, and the river was frozen, making fishing hopeless. Wang Xiangxiao's mother was eager, so she went to Nishikawachi, a village, lying on the ice, trying to warm the ice with her body and go fishing.

Wang Xiangzhi lifted his hand and touched God. When Wang Xiang climbed up from the ice, a red carp broke through the ice and jumped onto the ice. Wang Xiang loved carp and cooked it at home. After her mother ate it, her condition gradually improved and she finally recovered. Later, in order to commemorate this folk dutiful son, this village was renamed Xiaoyou Village, and the river was called Xiaohe. Now there is a memorial hall by the river in Baishabu area. People often use the allusion of "Wang Xiang lying on a fish" to teach people to be filial. Modern chefs have created a method of cooking fish with this allusion, which is called "Wang Xiang Lying Fish".

raw materials: 75g of red carp, 75g of soybean oil, and appropriate amounts of onion, ginger, garlic, salt, monosodium glutamate, cooking wine, pepper noodles, coriander, pepper and vinegar.

Method: Scales, gills and dirt of live red carp are removed, and the spatula is cleaned; The soybean oil is cooked in a pan and fried with pepper, and the fragrance is removed for other use. The fish is fried on both sides, and then the onion, ginger and garlic are fried for fragrance. Add water, salt and pepper noodles to stew until the cooked fish juice is milky white. Add monosodium glutamate and pepper noodles, put them into a soup basin, and add coriander segments.

characteristics: the soup is milky white in color, fresh and mellow in taste, rich in nutrition and appetizing.