Which classic Shandong dish can you cook?

Shandong cuisine is the essence of my country's traditional food culture and enjoys the reputation of being the first of the eight major cuisines.

Next, let’s share three classic Shandong dishes that the editor will cook. Let’s take a look.

1. Pineapple Sweet and Sour Pork Pineapple Sweet and Sour Pork is one of the classic Cantonese dishes.

In fact, this dish is derived from the "Sweet and Sour Pork" of Shandong cuisine. After arriving in the south, tropical fruits pineapple and colored pepper were added, forming a Lingnan specialty.

The preparation is very simple. The main ingredients are pineapple and chicken breast. The chicken breast is cut into cubes and wrapped in egg white and seasonings. Fry until both sides are golden brown. Add pineapple and sweet and sour sauce and stir-fry it. It tastes sour and sweet. It is a very good dish.

It is an appetizer, and the side dishes are colorful, making it a rare dish that is both delicious and delicious.

2. Stir-fried kidneys. The editor of traditional Shandong cuisine "Stir-fried kidneys" often makes it. Let me briefly talk about the method of stir-frying kidneys: 1. Soak the kidneys in vinegar and cooking wine in advance to remove the smell.

At the same time, prepare the onions, ginger and garlic, cut into strips, cut half an onion into strips, cut two dried chili peppers into sections, cut 2 green garlic stalks into sections, and cut green and red peppers into strips; 2. Wash the kidneys, drain them, cut them into strips, and cut them into finger-width sections.

; 3. Heat oil in a pot to a higher temperature, add onions, ginger, garlic, dried chili peppers, green garlic roots and onions and sauté until fragrant.

Then stir-fry the kidneys, add 1 tablespoon cooking wine, 2 tablespoons light soy sauce and 1 teaspoon sugar and stir-fry.

Finally, add green and red peppers and green garlic leaves, stir-fry and it’s ready to serve!

The slightly sour kidney flower is very easy to eat. The kidney flower is large and has no peculiar smell. It is paired with small side dishes such as bamboo shoot slices and goes very well with rice!

3. Texas Braised Chicken, as the signature dish of Shandong cuisine, can be said to be a household name.

Here is a brief introduction to how to make it. First of all, in addition to the basic raw material chicken, it also requires more than 20 kinds of Chinese medicinal materials such as pepper, aniseed, and cinnamon. It also requires 16 kinds of seasonings such as soy sauce, sugar, and salt.

After cleaning the chicken, arrange it like a mandarin duck playing in the water to control the moisture.

Then put the sugar into the pot, add 50 grams of water, fry over medium heat until it turns maroon red, remove from the heat and let cool, which is the color of sugar.

Then apply sugar color evenly on the chicken body and let dry.

Pour in vegetable oil and when it is 70% hot, add the colored chicken carcasses and fry for 2 minutes until golden brown and shimmering, remove and drain.

Finally, add the soup and cook, and the dish is complete after taking it out of the pot.

The chicken is soft and flavourful, and it falls off the bone with just a flick of the hand.

Plenty of juice, fragrant skin and tender meat.