Aunt Zhang made a traditional Shandong dish - Guotai Tofu.

This pot of tofu is indispensable for its exclusive secret: ★1. The tofu slices of the pot of tofu are dipped in dry powder and then wrapped in beaten egg liquid. This can achieve the effect of battering and coloring, and it will be more fragrant and crispy when fried;

★2. Stir-frying onions, ginger, and garlic at low oil temperature is more likely to produce aroma; ★3. Cooking in rice wine can remove the fishy smell of some beans.

In Aunt Zhang's home, there is a strong aroma of rice, hearty laughter, and happy smiling faces... This is life in Jinan and the beauty of this old city of Jinan.

After seeing the aunt's dish, the waiter also made a decent dish of Guotai Longli Fish. You can also try to use more ingredients to make Guotai dishes~ Regarding food, every Jinan person has a dish that is treasured in their hearts.

The taste of hometown, Tianmo, Sixi meatballs, braised pork ribs, every seemingly ordinary home-cooked dish, but it is the hometown feeling that people who have lived in Jinan for decades can’t let go.

After eating at Aunt Zhang's meal, the waiter went to find another master living in Jinan, Zeli from the Shandong Cuisine Kitchen.

The flavor of Jinan that Chef Fang wants to present is a test of his cooking skills!

three!

Sample!

Chef Bao Sanyangfang’s unique skill, which is a test of heat, knife skills, and cooking, starts with processing the kidneys★ 1. Method for processing pork kidneys: - The first step is to cut the pork kidneys mainly from the middle and remove the fascia on the surface;★

The second step is to remove the kidney odor; ★The third step is to cut the kidney slices with a cross-cut knife, and cut each knife to 3/4 of the kidney slices. Do not cut it. Cut the cross-cut knife and then break it into even pieces; ★1. In the ingredients

Adding an appropriate amount of water starch can keep it fresh and tender and make it more flavorful when cooked.

★2. First, use a large amount of oil to quickly slick the kidneys, liver tip slices, and tenderloin slices. This step cannot be omitted. This will not only accelerate the maturity of the ingredients, but also quickly lock in the moisture, and the taste will be more tender;

Jinan’s delicacies, such as hotpot tofu and fried three kinds, are as kind and simple as the people of Jinan. The people here are calm and calm. They enjoy the life in Jinan and the mountains and water of Jinan. “I love not only the winter in Jinan, but also the spring.

Summer, autumn and winter..." During this trip, the waiter not only fell in love with the beautiful scenery of Jinan, the warm and hospitable friends in Jinan, but also the delicious food in Jinan!

Do you want to know what kind of cuisine Xiao Er learned in Jinan?

The waiter will tell you after you have learned these two dishes today!

Ingredients for pot-stuffed tofu: tofu, onion, ginger, garlic, flour, egg yolk, light soy sauce, salt water, oil. Method: 1. Cut the tofu into square pieces of the same size, mince the onion, ginger and garlic and set aside; 2. Put oil in the pot and coat the tofu in flour.

Put the egg liquid into the pot, fry until both sides are golden brown, then take it out of the pot and set aside; 3. Leave the oil in the pot, add the onion, ginger and garlic and sauté until fragrant, add water, rice wine, light soy sauce, tofu, salt, cover and simmer 2

It can be cooked in minutes ~ three ingredients: pork loin, pork liver, pork tenderloin, onion, ginger, garlic, green garlic, bamboo shoot slices, fungus, white sugar, cooking wine, soy sauce, water starch, cooking wine, vinegar, salt water, oil. Method: 1. Clean the pork loin, remove the fascia and lumbar fat.

Cut the pork loin into cross-cut pieces, slice the pork liver and tenderloin, blanch the bamboo shoots and fungus, and cut the green garlic into sections and set aside; 2. Add salt, sugar, cooking wine, soy sauce, and water starch to the pork liver, pork loin, and tenderloin.

Stir evenly and marinate for later use; 3. Put salt, cooking wine, vinegar, soy sauce, and water starch into a bowl and mix thoroughly to make a sauce for later use; 4. Add oil to the pot, stir-fry pork loin, tenderloin, and pork liver, and stir-fry

Take it out; 5. Leave the oil in the pot, add the onion, ginger and garlic and sauté until fragrant. Add the bamboo shoot slices, fungus, green garlic, tenderloin, pork loin, pork liver and sauce, stir-fry until evenly distributed and serve.