This is Jinan people know a traditional dish, it is said to be the folk recognized "Jinan soup dishes of the crown", Pu Cai is Jinan Daming Lake specialties, contemporary poet Zang Kejia wrote a "hometown taste", counting the flavor of Jinan cuisine, the text mentions, "in the Daming Lake, there are a lot of", the lotus in the middle of the spring, is a valuable vegetable since the Zhou Dynasty, it is a valuable vegetable to take it into the soup, and it is a good choice. In Daming Lake, in the middle of the lotus, there are a lot of bushels of vegetables, bushels of vegetables are the young roots of the bushels in the late spring, since the Zhou Dynasty is a valuable vegetable, to take it into the soup, white and crisp, excellent flavor, if you then use Shandong's unique seasonings onion and pepper Shaojiu to enhance the freshness of the soup will appear more fresh and light.
Practice:
1, the first bushel of vegetables clean, and onion, ginger and chopped together.
2, put oil in the pot, put the flour stir fry. Add onion, ginger and water.
3, into the cattail stir fry.
4, add enough water to boil.
5. Boil for 2 minutes.
6, eggs knocked into a bowl and stir, pour into the pot, put salt, monosodium glutamate, sesame oil, cilantro seasoning can be. Sheng into a bowl, you can enjoy.
Milk soup chicken breast
This is another famous traditional food in Jinan, milk soup in Lu cuisine is actually soup, "Qimin Essentials" refers to the Shandong culinary arts wrote, "whacking the bones of cattle and sheep to make crushed, cooked and boiled, take the juice, skimmed off the froth, stopping to make the clear," is now what we call "milk soup. "Milk soup" predecessor, milk soup chicken breast this dish, take chicken breast, fresh water chestnuts, magnolia flowers, mushrooms, first boiled and then blanched and then steamed, the maximum degree of preservation of the original flavor of the ingredients, can be described as meat and vegetables, tender and sweet, rich in flavor, very suitable for the elderly, children and the infirm to eat.
Practice:
1. Chicken breast meat with a knife pat loose, smashed into a fine mud, into a bowl, add 25 grams of water and stir.
2. water chestnuts into the pot with water to boil on a high flame, fished out to cool, chopped into fine mud, and fat pork fat (chopped into fine mud) with a bowl.
3. Yucca slices, mushrooms cut into thin slices, blanched in boiling water, fished out and drained. Cut the ham into slices.
4. The egg white whisked foam, under the chicken puree, wet starch, fat meat puree, water chestnut puree, add 1 gram of refined salt, stir into the filling to be used.
5. frying spoon into the onion oil 5 grams on a small fire, turn the filling into a walnut balls, into the frying spoon into the frying until both sides of the crust, the color white, pressed into a bias round, into a bowl, add 200 grams of milk soup, 10 grams of wine, 0.5 grams of refined salt, on the cage on the high fire steam for 5 minutes, take out, decanting the original broth, buckled in the bowl of soup to be used.
6. frying pan into the onion oil 5 grams, burned to 5 into the heat, into the milk soup, broth, salt, mushrooms and yucca slices to boil, remove the floating foam, and then add ginger, monosodium glutamate, sprinkled with slices of ham that is to become.
Wu Yun Tuo Yue
Mention of Lu Cuisine
How can we not mention the Confucian cuisine, the name of this elegant poetic soup, belonging to the Confucian cuisine in Qufu, Shandong Province, the soup is delicious, light and refreshing, not only is a bowl of soup for one person, but also beautifully called "the door into the snack", of course, you can also be made into a large bowl of soup, in fact, it is very simple to make. In fact, it is very simple to make, nori sprinkled into pieces, the soup bottom spread a lotus egg, it is like a dark cloud floating in the moon, so the name "dark clouds to the moon", nowadays in Beijing "hole meal hall" have this dish supply.
Practice:
1. Wash the seaweed with water, soak it in cool water and put it in a soup bowl;
2. Put a soup ladle on the fire, add 250 ml of boiled water, put the egg in the bowl, then pour in the boiled water, make a round poached egg, fish it out and put it in the center of the soup bowl;
3. Start a separate soup ladle, add 250 ml of chicken broth, 100 ml of cool water, put refined salt, yellow wine, boil and skim off the floating foam, served in the soup bowl is complete.
Phoenix slices of sea cucumber
There are many dishes in Lu Cuisine that can't be separated from sea cucumber, such as the most classic onion roasted sea cucumber, and phoenix slices of sea cucumber is a soup dish based on boiling, this dish is glutinous and fresh sea cucumber, but also has a unique flavor, seasoned with green onion oil, cooking wine, broth, and blanch sea cucumber in boiling water, and then finally add slices of chicken breast meat stir fry thickening, it is a dish of nutritive value and its richness. The most important thing to remember is that it is a soup dish with rich nutritional value.
Practice:
1. Chicken breast meat sliced into large thin slices, soaked in running water for 30 minutes, removed from the dry water, add a little baking soda, egg whites, salt, monosodium glutamate, sugar, 100 grams of broth, mixing in one direction, add the right amount of water starch, mix, and standby with a cover of vegetable oil.
2. water hair sea cucumber slices wipe blade, put in boiling water blanch out.
3. Spoon hot, add vegetable oil temperature, put the chicken slices row out, spoon add green onion oil hot, cook cooking wine, add stock, salt, a little sugar, pepper, monosodium glutamate, boil, add sea cucumber burn flavor, then add chicken slices stir fry, thicken with water starch, dripping oil that is completed.