Lu Cuisine, the spontaneous type of cuisine (as opposed to the influence type of cuisine such as Huaiyang, Sichuan, and Guangdong) among the four traditional Chinese cuisines (and also among the eight major cuisines), is the one with the longest history, the richest techniques, and the most impressive feats. It is a representative of the culinary culture of the Yellow River basin. The following is a recipe for Lu Cuisine!
1, Texas Grilled Chicken
Texas Grilled Chicken, one of the famous Han Chinese dishes, Lu Cuisine classics.
Ingredients:
1 chicken (weighing about 1000 grams)
Ingredients:
Mushrooms, ginger 5 grams each, 150 grams of soy sauce, 25 grams of refined salt, 1500 grams of peanut oil (about 100 grams of oil), 5 grams of five spices (consisting of cloves, nuts, grass, Angelica dahurica, fennel), caramelized sugar a little.
Practice:
1, live chicken slaughter depilation, remove internal organs, clean water. The left wing of the chicken from the neck down the knife inserted, so that the wing tip from the inside of the mouth out, don't in the back of the chicken; the right wing of the chicken also don't in the back of the chicken. Then gently smash the leg bone with the back of the knife and up cross, tuck the two claws into the abdomen, dry the water.
2, caramelized sugar with 50 grams of water to mix, evenly spread on the chicken. Frying pan with oil to eighty percent heat, the chicken into the deep-fried until golden brown, fish out and drain the oil.
3, pot on high heat, add water (to submerge the chicken to the degree of), put the fried chicken and five spice packets, ginger, salt, mushrooms, soy sauce, after boiling skimmed off the floating foam, moved to the micro-fire on the simmering half an hour, until the chicken is crispy can be. When fishing chicken, pay attention to keep the chicken skin is not broken, the whole chicken is not broken.
Characteristics:
The color is red, the skin is bright, the meat is fat and tender, the aroma is fragrant, and the taste is delicious.
Tips:
Pay attention to the selection of fresh and tender chicken, usually with 1000 ~ 1250 grams of chicken, too big or too small are not suitable. Cooking frying should not be too old. Add seasoning into the pot stewing, high-flame boiling, that is, with a slight fire stewing crispy, so that the chicken is more flavorful, avoid using the high-flame cooking.
2, stewed prawns
Lu Cuisine, one of the best-selling dishes, is also one of the best mastered dishes. This dish is characterized by - sweet and fragrant fresh, shell crisp meat tender, red color.
Ingredients:
10 prawns
Ingredients:
2 grams of monosodium glutamate (MSG), 5 grams of salt, 50 grams of sugar, sesame oil, soy sauce 10 grams of wine 20 grams of green onion, 5 grams of ginger, 150 grams of broth, water starch, peanut oil 50 grams.
Practice:
1, the prawns cut off the whiskers, claws, remove the head sandbags and spine sand line, wash.
2, the pot on the fire with oil burned to fifty percent hot, into the shrimp stir fry with a hand spoon gently press its head, squeeze the shrimp brain to both sides were golden brown, sheng out;
3, the pot to stay in the bottom of the oil, put onion and ginger, cooking wine, salt, sugar, vinegar, broth, under the fried shrimp boiled and cooked over a low heat, add monosodium glutamate stir-fried well, and then shrimp out of the pot plate, the remaining juice collected and thickened after pouring in the shrimp on that is complete.
Characteristics:
Prawns red, meat, fresh, salty and sweet flavor.
Tips:
Squeeze the brains of the prawns to squeeze the upper part of the head, and use a light hand to keep the head and body intact.
3, nine-turned large intestine
Nine-turned large intestine, Jinan, Shandong Province, the traditional famous dishes, the classic dishes of Lu cuisine.
Ingredients:
Cooked pork sausage 3 (weighing about 750 grams or so)
Ingredients:
10 grams of Shaoxing wine, 25 grams of soy sauce, 100 grams of sugar, 50 grams of vinegar, 4 grams of salt, 1.5 grams of coriander, pepper, cinnamon noodles, a little bit of sand nut noodles, onion and garlic 5 grams of minced ginger 2.5 grams of 500 grams of cooked lard (75 grams of actual consumption).
Practice:
1, will be cooked sausage 3 (raw sausage after scrubbing, into the pot of boiling water with onion, ginger and wine first simmering cooked), respectively, cut into 3 centimeters long wrench "finger" section, blanched in a pot of boiling water and fished out, drained.
2, frying pan hot, pour lard medium heat until 70% hot, the large intestine under the pot fried to red out. Pan left 25 grams of oil, put onions, ginger, garlic fried flavor, cooking vinegar, add soy sauce, sugar, broth, salt, wine, quickly into the sausage and fried, moved to the micro-fire on the burn, to the broth tightened, put pepper, cinnamon noodles, caster, sprinkled with pepper oil, upside down evenly, sheng plate, sprinkled with parsley that is complete.
Tips:
1, the large intestine must be inside and outside of the scrub clean, remove mucus, dirt, otherwise the dish will have a strange flavor.
2, before deep-frying should be put into a pot of boiling water to cook until hard and crispy. If the meat is not cooked, it is fried in the pot, cooking is not easy to taste.
4, green onion roasted sea cucumber
The famous dishes in the Lu Cuisine, to the hair of the sea cucumber and green onion as the main material, color and lustre, overflowing with rich green onion flavor, it can be said that the color and flavor of the delicious dishes.
Ingredients:
100g of sea cucumber
Ingredients:
25g of ginger, soy sauce, 15g of sugar, 125g of cooked lard, 200g of green onion.
Practice:
1, sea cucumber cut into wide slices, boiled through the water control.
2, the lard burned to six mature into the scallion, fried to golden brown when fishing, scallion oil spare.
3, broth with green onions, ginger, refined salt, cooking wine, soy sauce, sugar, sea cucumber, boil and simmer for 2 minutes, fish out and control dry.
4, lard plus fried green onion, salt, sea cucumber, broth, sugar, cooking wine, soy sauce, sugar color, after boiling to simmer on low heat for 2-3 minutes, on the high fire plus monosodium glutamate thickening with starch, burn through the juice with medium heat, dripping into the green onion oil, into the plate can be.
Characteristics:
The sea cucumber is fresh, soft and smooth, and the scallion is fragrant and thick, and there is no residual juice after eating.
5, clear soup bird's nest
Swallow's nest, also known as bird's nest, clear soup bird's nest, used for high-level banquets in the first dish on the table. Bird's nest is as white as snow, soft and smooth texture, clear and crystal soup, fresh and mellow taste, refreshing.
Ingredients:
Bird's nest 50g
Ingredients:
2,000g of broth, 7.5g of salt, 5g of monosodium glutamate, 10g of wine.
Methods:
1. Wash the bird's nest with warm water, put it into 70% hot water to soak softly, gently fish it out, and use tweezers to remove the impurities of the bird's nest in the velvet, and wash it with water.
2. Dissolve the alkali in boiling water, put in the cleaned bird's nest, stir gently with chopsticks, soak for 5 minutes, then soak in boiling water for 5 minutes, and then soak for 5 minutes, then soak for 5 minutes, then soak for 5 minutes, then soak for 5 minutes, then soak for 5 minutes.
3. Put a soup ladle on the fire, put the broth into the open and then blanch the bird's nest, control the water in the soup bowl.
4, the net spoon poured into the broth, put refined salt, monosodium glutamate, Shaoxing wine, after boiling, skimming the floating foam, add monosodium glutamate, from the bird's nest around the gently poured into the bowl that is completed.
Characteristics:
Bird's nest is as white as snow, soft and smooth in texture, clear and crystal soup, fresh and mellow in taste, and high in nutritional value.
Tips:
1. The downy hairs inside the bird's nest should be removed, and the hairs and impurities should be removed with tweezers.
2. Bird's nest is best used on the same day, and should not be stored for more than two days.
6, hot and sour fish eggs
Fish eggs, squid (commonly known as cuttlefish) spawn, oval, wrapped in a layer of translucent thin skin (i.e., lipids), which contains a large amount of protein, produced in China's Shandong Qingdao, Yantai, etc., has always been regarded as a delicacy of seafood, is a famous dish with a long history.
Ingredients:
100 grams of fish eggs
Ingredients:
1.5 grams of vinegar, 1.5 grams of coriander, 7.5 grams of Shaoxing wine, 0.5 grams of pepper, 1 gram of salt, 7.5 grams of ginger, 3 grams of monosodium glutamate (MSG), 1 gram of soy sauce, 75 grams of wet starch, 250 grams of chicken broth, 5 grams of cooked chicken oil.
Practice:
1, first of all, the fish eggs with water to wash a wash, peel off the fat skin, put in a pot of cool water, boiling on a high flame, end of the pot soak 6 hours. Then the fish eggs piece by piece uncovered, put into the cool water pot, burned on the high fire to eighty percent open, replaced by cool water and then burned, so, repeated five or six times to remove its salty and fishy flavor.
2, put the soup ladle on the high fire, put chicken soup, fish eggs, soy sauce, wine, ginger juice, refined salt and monosodium glutamate. When the soup boils, skim off the floating foam, add water seasoned . Wet starch, stir evenly, and then add vinegar and pepper, stirring twice, dripping cooked chicken oil, pour in the bowl, sprinkle with parsley ends that is.
Tips:
1, hair good fish eggs thin slices, the jargon name "fish money", if not used on the day, must be soaked with water, once a day to change the water.
2, monosodium glutamate, vinegar and pepper should be after the next, mix well, open the pot is easy to deteriorate the flavor.
7, grilled shell abalone
Qingdao, Shandong coast of a famous dish. This dish will be cooked abalone meat, and then held in each of the original shell, it is a beautiful and expensive shape.
Ingredients:
12 fresh abalone with shell
Ingredients:
15 grams of Shaoxing wine, 200 grams of fish, 3 grams of monosodium glutamate (MSG), 25 grams of ham, 2 eggs, 25 grams of bamboo shoots, 2 grams of green onion and ginger, 100 grams of wet starch, 25 grams of salt, 25 grams of chicken fat, 500 grams of broth.
Practice:
1, the shell abalone wash, put into boiling water and cook a little, and then fish out of the meat scooped out, sliced into 0.16 cm thick piece. Bamboo shoots, ham meat are cut into long 3 centimeters, 1.2 centimeters wide, 0.16 cm thick slices.
2, fish slices cleaned and chopped into mud, put into a bowl, add wet starch, wine, monosodium glutamate, refined salt, egg white, onion and ginger, mix well, poured in a large flat plate spread.
3, the abalone shell in the alkali 5% of the boiling water, with a brush or grass roots brush clean, and then into the boiling water over the fish out of the water.
4, cleaned abalone shell mouth up, neatly arranged in the fish material, let it stand and sit firmly, on the cage steam 5 minutes to remove.
5, frying spoon into the broth, add salt, wine, ham, asparagus, green beans. Abalone slices boiled skimming foam, fished out with a colander, flat on the abalone shell, pot soup thickened with wet starch, dripping chicken oil, poured on the abalone that is completed.
Characteristics:
This dish has a good color and flavor, abalone meat is tender and tasty, and then pour the gravy, transparent and shiny.
Tips:
1, boiling water cooking abalone, cooking time can not be too long, a hot can be.
2, abalone shell should be brushed and cleaned, not with impurities and abalone meat.