Braised pork has a long history and is unique to Dalian. It is made of sweet potato and processed into starch. In addition to making vermicelli and vermicelli, it is also kneaded into dough with water, cut into cubes as big as the lids of many beer bottles like tofu, fried and branded in a flat-bottomed oil pan, braised pork is tender outside, and put in a bowl with seasoning, which is very suitable for Dalian people to eat.
According to legend, more than 0/00 years ago, two brothers from the store went to Yantai to dry powder strips. Once, they just made vermicelli, but it was too muddy to dry. The dough is sour. In desperation, the brothers in the store asked the villagers to fry the vermicelli in oil and mix with garlic. After eating it, they all said it was delicious. So he helped the Menshi brothers set up a pot to fry powder embryos for sale. People say it's delicious, but when asked what the food is called, no one can say it. A smart person thinks that this product
It was created by the brothers in the store, who blurted out "braised pork" when braised in oil.
Raw materials:
Sweet potato vermicelli, sweet potato powder, minced meat, eggs, Jiang Mo, chopped green onion, refined salt, pepper, cooking wine, thirteen spices, soy sauce, sugar, chicken essence, monosodium glutamate, lard and salad oil.
Exercise:
1. Soak sweet potato vermicelli in warm water, put it in a boiling water pot and cook until it rises completely, then take it out and drain it; Stir-fry minced meat with a little salad oil, Jiang Mo and chopped green onion, then shovel it out.
2. Put the sweet potato vermicelli into the pot, knock in the eggs, adjust the taste with salt, pepper, cooking wine, thirteen spices, sugar, chicken essence and monosodium glutamate, then add the fried minced meat and sweet potato powder, mix well, pour it into a flat-bottomed dish covered with lard, smooth it, steam it in a cage for about half an hour, and take it out to cool.
2. Squid in iron plate
Dalian iron plate squid is a famous local flavor snack, which originated from Dalian, the origin of squid. At first, the locals turned the squid with bamboo sticks back and forth on the hot iron plate and added special seasonings. The squid made by this method is crisp, tender and refreshing, spicy and delicious, red and attractive, with endless aftertaste.
Later, the production technology spread to the south, making Dalian iron plate squid popular all over the country.
Raw materials:
Fresh squid, vegetable oil, salt, monosodium glutamate, cooking wine, sweet noodle sauce, Chili powder, sesame sauce, seafood sauce, squid curing agent, deodorizing powder, squid special spice.
Exercise:
1. First, clean the squid, gut it, and cut it into pieces 3 cm wide and 5 cm long.
2. Add salt, monosodium glutamate, cooking wine, squid curing agent, fishy powder, etc. Marinate for 2 hours.
3. Use a special bamboo stick for iron plate squid to pass through the grain from the middle of squid slices, with 3 sticks per string.
4. After the teppanyaki is red-hot, put the squid skewers on it, and turn the edges to refuel.
5. Bake until the squid is cooked, sprinkle with Chili powder and squid special spices, and brush with sweet noodle sauce, sesame sauce and seafood sauce. Authentic Dalian iron plate squid is ready.
3. Salted fish cake
Dalian is surrounded by the sea on three sides. In the early days, it made a living by fishing. In order to go ashore early and sell seafood, fishermen must go out to sea early. They must have a meal at sea. It is convenient and convenient to eat salted fish cake.
For the general public, there were few fresh vegetables in the past winter, only cabbage and radish. When mixing dishes, small fish that are affordable and can be bought everywhere have become the first choice for housewives. Every household will pickle and dry some salted fish every year, and salted fish and cornmeal cake are the best combination. Eating at home and eating out are indispensable, and they gradually took to the streets and became famous snacks.
Salted fish cake, fish is autumn sea fish, with big fish and yellow flowers. This cake is made of aged corn flour mixed with soybean flour and white flour. Boil water in a cauldron, and there are fisherman-style cakes around the cauldron, which are salty and delicious.
Raw materials:
Ingredients: salted drum-eyed fish
Ingredients: sesame, tortillas
Seasoning: shredded pepper, fish sauce, sugar, cooking wine, peanut oil, pepper oil, onion and ginger.
Exercise:
1. Slice salted fish.
2. Fry the salted fish strips until they are cooked.
3. Saute shallots and ginger, add seasonings, add fish sticks and stir well, sprinkle with sesame seeds.
4. Put the cake around and the fish sticks in the middle.
4. seaweed buns
Dalian people's love for seaweed steamed buns is a bit nostalgic.
There are many kinds of seaweeds in Dalian offshore, which people used to call seaweeds. Making steamed buns with seaweed is a traditional local food in Dalian. Seaweed that can be used to make steamed buns includes sea spinach, seaweed, seaweed and green vegetables, and the best ones are called "rat tail" and "sea hemp thread".
Porphyra steamed stuffed bun is not only delicious, but also nutritious. According to information, seaweed generally contains minerals, polysaccharides, protein, vitamins and amino acids, and is a good health food. Although there are many delicious foods now, people's taste buds stubbornly remember the delicacy of seaweed buns, but corn flour is replaced by white flour and oil residue is replaced by pork belly. After careful conditioning, they openly entered various grades of seafood restaurants.
Raw materials:
Ingredients: flour, Undaria pinnatifida and pork.
Accessories: oil, salt, onion, ginger, pepper noodles, garlic, flour paste, monosodium glutamate, warm water and yeast.
Exercise:
1. First add yeast to the flour, then add a proper amount of warm water to make dough and put it in a warm place for fermentation.
2. Cut the pork into small pieces and paste it with noodles.
3. Wash Undaria pinnatifida, wring out water and cut into pieces.
4. Chop the onion, ginger and garlic into the dish basin, put the meat into the dish basin, put all the seasonings on it, and stir into buns for later use.
The face of the hair is open, and the honeycomb inside is very rich. Put the dough on the table and knead it vigorously until it is smooth and delicate. Roll into cakes and cut into small pieces. Press with your palm. It's easy to make pancakes like this. Pick up a biscuit that has been rolled into an oval.
6. Hold the bread in your left hand and hold it in your right hand.
7. I woke up after 20 minutes of packing.
8. When cooked and steamed, it will be cooked in fifteen minutes.