Shandong cuisine is called Lu cuisine for short, which has the name of representative cuisine of the north, and is also the representative of the culinary culture of the Yellow River basin, and is one of the eight famous cuisines in China, which has a great influence on the development of cooking technology in Beijing, Tianjin, North China and Northeast China.
The conception period of Shandong cuisine can be traced back to the Spring and Autumn and Warring States Periods, and developed rapidly during the Northern and Southern Dynasties. It has been recognized as a major genre through the Yuan, Ming and Qing dynasties. Raw materials are mostly livestock, poultry, seafood, vegetables, and make good use of popping, stir-frying, grilling, grilling, pot, plucking, honey sauce and other cooking methods, favoring sauce, onion, garlic seasoning, and make good use of broth, milk soup to increase the freshness of the taste of fresh and salty.
Lu Cuisine has excellent raw materials, with salt to enhance freshness, soup to strengthen freshness, seasoning for salty and pure. Onion is a specialty of Shandong, most of the dishes to be used onion, ginger and garlic to enhance the flavor, fried, stir-fry, pop, grill, burn and other methods should be used onion, especially onion burning dishes, but also to have a strong onion aroma for the best, such as onion burned sea cucumber, onion burned hoof; feeding stuffing, popping pots, cold can not do without onion, ginger and garlic.
Pop fried cashews home practices
Pop fried cashews we often eat in the restaurant, but pop fried cashews can also be made at home, pop fried cashews cooking process is also very simple, then we know pop fried cashews home practices? Next mom network encyclopedia to introduce you to a few of the more popular pop fried cashew home practices!
Method one
Raw materials: pork waist, fungus, asparagus slices, oil, soy sauce, green onions, ginger juice, cooking wine, monosodium glutamate (MSG), garlic, starch.
Practice:
1, the center of the pork waist sliced open to remove the waist shame, curved wheat flower knife, and then cut into pieces. The fungus is washed, asparagus cut into slices slightly smaller than the waist flower.
2, the bowl into the soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic, cornstarch into the gravy; first cashews and fungus were blanched in boiling water after water control.
3, stir fry a long time on the fire put the oil burned to 7-8% heat, put into the pulp good cashews, a little slip quickly oil control, spoon to stay in the bottom of the oil, into the green onion, sautéed, under the cashews, fungus, asparagus, pour gravy sauce on high heat and stir fry, dripping cooking oil out of a long time can be.