In their local Shandong province, Shandong fried chicken is the most popular in recent years. Although the method is slightly different, it is exactly the same. In addition to the professional operation of special fried chicken shops, many middle-level restaurants have launched special fried chicken to pull business. In addition, in addition to the fiery fried chicken in Shandong, there are many specialty stores featuring fried fish in the streets and alleys, which are also the specialties of many hotels. Then cook a Shandong-style fried chicken for my parents at home, and then fry fish on a large plate. Although we only cooked two dishes, we five adults haven't finished them all, and our parents also praised them as delicious, which is better than that cooked in restaurants outside. Two soup dishes were served at the banquet, and the circle of friends was blown up: it was delicious at first sight, and it took at least 300 to go to the restaurant:
First, Shandong special fried chicken
The fried chicken with local characteristics is mainly stocked black claw chicken, with fresh mushrooms and green and red peppers, with local fresh green peppers and white peppers, and sprinkled with delicious Lai Lai to decorate the table. Stir-fried shredded chicken is rich in sauce, salty and spicy, and has a prominent Chili flavor. Whether it is an appetizer or a direct taste, it is a special Shandong dish that is particularly popular in the local area.
1. This time, I chose a large black-clawed chicken, weighing more than 5 kg, and asked the shopkeeper to help me cut it into small pieces with a size of 4cm, which is suitable for cooking. Wash it three times after you go home until the tea soup is clear, and drain the excess water with a big colander.
2. Use this gap to treat the side dishes of hot pot: 2 fresh green peppers and 1 small pepper, cut into small water-like blocks with medium horizontal size; 10 fresh mushrooms, each washed and immediately cut into 2-3 pieces. There are two shallots, of which 1 is cut into a large oblique knife and the other is cut into a straight knife with the size of dice. 50 grams of ginger, cut into large pieces; 1 garlic, peeled and sliced with a knife. 1 Lai Xiang tree, immediately cut into 2cm long Lai Xiang sections, prepare 30g fresh green peppers and 3-5 dried peppers in advance, and cut into sections.
3. Put the iron pot on the stove, pour in appropriate cold water, put the black pepper chicken in the pot and heat it with slow fire. As the temperature of water rises, white foam appears, which is immediately skimmed off with a spoon. After boiling, blanch for 3-5 minutes and drain with a colander.
4. After cleaning the wok, put it on the stove. When the wok is dry, pour 50 grams of cooking oil. After the temperature is reached, add 3 pieces of star anise, 10g cinnamon, 1g bobby and 3 pieces of radix paeoniae alba, and cook with slow fire until the restaurant kitchen is fragrant. Add shallots, ginger slices, garlic, dried red peppers, 3 grams of dried peppers and 5 slices of galangal, and stir fry again. Pour in 50 grams of delicious fresh soy sauce, and stir-fry it with hot oil to make it smell delicious. Add black pepper and fresh green pepper to the chicken pieces and cook 50 grams of rice wine. With a flat shovel, cook until the chicken pieces with black pepper turn into red sauce.
5. Add Pleurotus ostreatus blocks, pour in 150g hot water, add 15g soy sauce, 5g salt, 5g white sugar and 1g white pepper, stir well and put in a pressure cooker. Set it to medium fire, calculate the time after a certain displacement, press it for 3 minutes, then naturally cool it for about 5 minutes, and then release the pressure through the exhaust pipe. It's cooked just right.
6. Open the pressure cooker, pour the black pepper chicken into the iron pot again, sprinkle with fresh green and red pepper slices, add 3 grams of chicken essence, and stir fry slightly. Pour in about 150g starch, sprinkle it on Dongru and Lai Xiang, pour it into a special dish and serve while it is hot.
Second, the characteristics of fried fish
In the local area, in addition to the special fried chicken, fried fish is also very popular. Many restaurants have hung up the signboard of fried fish and launched this signature dish. There are even many restaurants specializing in fried fish in the street. At meal time, many customers flocked here and made a lot of money just by cooking this dish. Fried fish usually use big carp as the main raw material. In order to solve the shortcomings of low body fat and poor taste of fried fish, a certain amount of pork belly is needed to give off fragrance.
1. Take four or five catties of grass carp as the main raw material. After washing, the fish body is cut into two pieces by a knife near the spine, and then cut into "tile knife blocks" with the thickness of 1cm, and the chopped pepper fish head is also cut into three or four pieces.
2, seasoning treatment: prepare 50 grams of pork belly in advance, cut into pieces; 1 shallot, cut the middle area with an oblique knife; 30 grams of ginger, immediately cut into large pieces; 5 cloves of garlic, pat loose for use; Lai Xiang 1 tree, washed and cut into Lai Xiang sections. A good friend who loves spicy food can add 3-5 dried red peppers to enhance the mild spicy taste and cut into pieces immediately.
3. Pour half a spoonful of cooking oil into the pot, almost 35g. After the temperature, add pork belly slices. After the pot smells, add 2 star anises and 5g cinnamon, stir-fry with slow fire to taste. Add onion, garlic and dried red pepper and stir-fry again. Pour in 35 grams of delicious fresh soy sauce, stir fry a little, and then add a little cold water. The principle of water flow is that fried fish can expose most of it. Add 5 grams of salt, 3 grams of chicken essence, 0.5 grams of white pepper, 5 grams of soy sauce, 30 grams of aged vinegar and 35 grams of rice wine. First, bury the chopped pepper fish head pieces on the bedding, and put most of the fried fish outside, with the small head facing the center of the pot in a ring shape.
4, immediately open the middle braise in soy sauce, do fried fish. With heating, the juice boils, and the fried fish can completely sink into the juice after shrinking. After boiling for about 10- 15 minutes, concentrate and disperse the juice, and pour in100g of glutinous rice flour. After the juice is concentrated, pour a proper amount of juice on the surface of the fried fish and wrap it.
5. After the armistice, sprinkle it into the Lai Xiang section, gently shake the wok, and slowly and carefully pour the fried fish from the side of the special big plate, so that you can enjoy this delicious fried fish while it is hot.