On how to give full play to the role and influence of Shandong cuisine cooking masters in the develo

The cuisine of each place has Chinese characteristics, so as long as you like it, it is worth promoting. Of course, braised vegetables are also very important.

If we want to give full play to the role and influence of the cooking of Shandong cuisine in the development of Shandong cuisine, then we need to promote braised dishes, and we can open a relatively small store to help people make very delicious braised dishes.

How to give full play to the role of Shandong cuisine cooking masters in the development of Shandong cuisine to influence. Wyvern is rewarded for his role in the development of the culinary master in Lu, and uses his professional expertise to make a variety of delicious dishes.

How to make this braised vegetable master in the development of braised vegetables and influence the role and influence of braised vegetables, in fact, many people like to buy this for convenience, it must be delicious, clean and hygienic to get. In other words, business will get better and better, and there will be more and more repeat customers.

The adult's words, the main reason is that his influence is well, thousands of households are very entered, into the dining table of every household, people like this very much.

Of course, the development of Lu cuisine depends on the cooking of Lu cuisine masters, and if there is no them, Lu cuisine will definitely not be able to do well.

On how to play: the role and influence of Lu cuisine in the development of Lu cuisine?

It is very good to give full play to the role and influence of Shandong cuisine cooking masters in the development of braised vegetables, so that braised dishes can be promoted to the whole country.

On how to give full play to the role of Lu cuisine cooking uncles in the development of braised vegetables, that must be that they have their own unique role and are very influential in the local area.

Cuisine is one of the four traditional cuisines of the Han nationality, with exquisite selection of materials, fine knife work, comprehensive techniques, peaceful seasoning, and a wide variety of dishes, and the requirements for heat are particularly strict and strict, emphasizing the effect of fresh and crisp and tender finished dishes. Medium and low-end popular dishes often have prominent onion sauce and aroma, mainly fried and roasted, and served with pasta. It is said that the braised vegetables, which are particularly famous in the south now, also originate from here, but I don't know if it's true or not

1.Texas Grilled Chicken.

Texas grilled chicken, one of the famous dishes of the Han nationality, is a classic of Shandong cuisine. "Texas Grilled Chicken" has a history of nearly 100 years since its creation, and now many travelers from the south to the north pass through Texas to buy grilled chicken to taste; Foreign guests from all over the world who visit China also love "Texas Grilled Chicken".

Ingredients: 1 chicken (weighing about 1000 grams).

Ingredients: 5 grams of mushrooms and ginger, 150 grams of soy sauce, 25 grams of refined salt, 1500 grams of peanut oil (about 100 grams of consumption), 5 grams of five spices (composed of cloves, sand kernels, grass fruits, angelica angelica and anise), a little starch sugar.

Method: 1. Slaughter the live chicken, remove the internal organs, and wash it with water. Insert the left wing of the chicken from the lower neck of the knife, so that the tip of the wing sticks out from the inside of the mouth and pins it to the back of the chicken; Pin the right wing of the chicken to the back of the chicken as well.

Then gently smash the leg bones with the back of the knife and cross them, stuff the two claws into the abdomen, and dry the water.

3. Put the pot on a hot fire, add water (to submerge the chicken), put in the fried chicken and five spice packets, ginger, refined salt, mushrooms, soy sauce, skim off the foam after boiling, move to a slight fire and simmer for half an hour until the chicken is crispy. When fishing for chicken, pay attention to keep the chicken skin unbroken and the whole chicken not broken.

Features: ruddy color, bright chicken skin, fat and tender meat, fragrant aroma, delicious taste.

Tips: Pay attention to the selection of fresh and tender chickens, generally use chickens weighing about 1000 1250 grams, too large and too small are not suitable. Don't get too old when frying.

When adding seasoning to the pot and simmering, after the fire is boiling, it is simmered with a slight fire, which can make the chicken more flavorful, and avoid using the fire to cook urgently.

2.Braised prawns.

One of the best-selling dishes in Lu cuisine, and one of the best to master. The characteristics of this dish are - sweet and fragrant, crispy shell and tender meat, and bright red color.

Ingredients: 10 prawns.

Ingredients: 2 grams of monosodium glutamate, 5 grams of salt, 50 grams of sugar, 10 grams of sesame oil, 10 grams of soy sauce, 20 grams of cooking wine, 5 grams of green onions, 5 grams of ginger, 150 grams of broth, 50 grams of water starch and peanut oil.

Method: 1. Cut off the whiskers and claws of the prawns, remove the head sand bag and the sand line on the back, and wash them.

3. Leave the bottom oil in the pot, add shredded green onion and ginger, cooking wine, salt, sugar, vinegar and broth, put in the fried shrimp and boil it over low heat, add monosodium glutamate and fry well, then put the shrimp out of the pot yard plate, and pour the remaining juice on the prawns after thickening.

Characteristics: The prawns are red and bright, the meat is delicious, and the taste is salty, sweet and fragrant.

Tips: When squeezing the shrimp brain, squeeze the upper part of the shrimp head, and keep the head and body intact.

1- The cooking techniques are complete, especially the "explosion" and "collapse" elements are praised by the world.

2- Shandong cuisine is good at making soup, especially paying attention to the preparation of clear soup and milk soup.

3- Shandong cuisine has unique features in cooking seafood, especially for the cooking of seafood treasures and small seafood4- Shandong cuisine is also good at seasoning with green onions, and green onions can be called essential seasonings5- Shandong cuisine feasts are rich and perfect, with a wide variety of names and different formats.

The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and the good customs of Xi Sen in Shandong. Shandong is one of the birthplaces of ancient culture in China. Located in the lower reaches of the Yellow River, the Jiaodong Peninsula has a mild climate, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea.

The mountains and rivers in the territory are crisscrossed, the rivers and lakes are staggered, the fertile fields are thousands of miles, the products are abundant, the traffic is convenient, and the culture is developed. Its grain output ranks third in the country; With a wide variety of vegetables and excellent quality, it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onions, Cangshan garlic, Laiwu ginger are well-known at home and abroad.

Boiled eggplant in gold cakes.

Characteristics of Shandong cuisineShandong cuisine is one of the eight famous cuisines in China, and the characteristics of Shandong cuisine are also representatives of the culinary culture of the Yellow River Basin. Shandong cuisine can be divided into Jinan style cuisine, Jiaodong flavor cuisine, Confucian cuisine and other regional flavor dishes, and Jinan cuisine as a typical type, there are more than 50 kinds of cooking methods such as frying and frying, roasting and steaming, boiling and smoking, and pickling in sauce. The characteristics of Shandong cuisine are known for its fragrant, crisp and tender, thick and pure taste, especially good at making soup, clear and turbid, which can be called a must.

Jiaodong flavor is also known as Fushan flavor, including Yantai, Qingdao and other Jiaodong coastal local flavor dishes.

What are the characteristics of Shandong cuisine Cooking skills of Shandong cuisineThe characteristics of Lu cuisine are good at seafood, good at seafood, delicacies, more seafood, and less condiments to enhance the taste. In addition, Jiaodong cuisine is unique in the preparation of cold dishes and the cooking of hot dishes. Confucian cuisine is fine in workmanship and comprehensive in cooking techniques, especially in roasting, stir-frying, simmering, frying, and grilling, and the production process is complex.

Dishes cooked with techniques such as simmering, stir-frying, and grilling often have to go through three or four procedures before they can be completed. "Food is not as good as beautiful utensils", Confucius has always been very particular about containers, silver, copper and other famous tableware. In addition, the naming of Confucian cuisine is also very particular and has far-reaching meanings.

What are the characteristics of Lu cuisine The cooking skills of Lu cuisine Stir-fried kidney flower ingredients: two pork kidneys, about 250 grams, 3 red peppers, ginger, salt, chicken powder, plant stir-fried kidney flower oil, vinegar, cooking wine, green onions, corn starch each appropriate amount. 1.

Cut the pork kidneys in half, slice the loin, cut into flowers, shred ginger and red pepper, and cut green onions into cubes. 2.Remove the blood from the kidney flower, add ginger, light soy sauce, cooking wine, vinegar, salt, corn starch, and chicken powder to marinate.

3.Heat the red pepper in a pan and stir-fry until eight ripe and serve. Put vegetable oil in the pot, pour in the pickled pork kidneys and fry over high heat after boiling, put red peppers when they are ripe, and add a small amount of oil, chili peppers, salt, and add a little chicken powder and green onions before cooking.

It tastes better when you add a little sauce and chili pepper to this Hunan dish.

If you have a food foundation, you can learn a healthy home-cooked meal to strengthen it in the short term, and improve it in a few months, learn some common health soups, home-cooked dishes, etc., and the dishes are very complete.

As a representative of the food culture in the middle and lower reaches of the Yellow River, the Shandong cuisine bred in the hometown of Confucius strictly follows the teachings of the sages in terms of ingredients and cooking methods, and the history of Taoist dishes can be traced back to thousands of years. It is no exaggeration to say that when you taste Shandong cuisine, you will not only eat food in every bite, but also a thousand-year-old culture. How to eat Lu cuisine?

1.Pull sweet potatoes.

In the eyes of children, the most joyful memories of family and friends gathering and wedding banquet are the moment when the beets are brought to the table. Sweet potatoes (sweet potatoes), apples, yams, ......Anything can be used to pull wire. To do a good job of drawing silk, the master of Lu cuisine must have a unique job of sinking sugar on the bottom of the oil.

500 grams of peanut oil, when heating fifty percent, put in 600 grams of sweet potato or yam, fry it into persimmon yellow, drain the oil, a little remaining oil in the pot, fry it into a thin juice under 200 grams of sugar, and then put the fried yam into the pot, throw off the blue and bury some water, turn over and get out of the pot.

2.Poetry ginkgo.

Ginkgo biloba, also known as ginkgo seed, has a soft and waxy taste with a slight bitterness, and I didn't like it when I was a child, but when I grew up, I loved this taste more and more "sweet after bitterness", which means life. However, note: Ginkgo biloba is slightly toxic and is not a common ingredient, so it needs to be cooked sufficiently and should not be given to children.

3.Sweet and sour carp.

The practice of sweet and sour carp is different from that of Jiangsu and Zhejiang, and the sauce is more sufficient. This dish uses 1000 grams of peanut oil, 4 grams of refined salt, a tablespoon of soy sauce, onions, garlic and ginger according to personal taste, 250 grams of sugar, 120 grams of rice vinegar, and 10 grams of rice wine. The carp is processed with a knife, marinated with salt, and then mixed with soy sauce, cooking wine, vinegar, sugar, salt, and wet starch into a sauce, and then evenly sprinkled with a layer of wet starch on the fish, put it in an oil pan and fry it for 3 minutes, then change the fire, fry until the fish body is golden and then take it out.

After heating, put in the green onion, ginger and garlic, pour in the sauce when the fragrance gradually comes out, stir-fry it slightly over a high fire, and then pour it into the juice with the boiling oil of the fried fish, and quickly pour it on the fish.

4.Four joy balls.

Braised lion's head, because of the festive and auspicious name, is a dish that people like to make during the New Year's holidays. It belongs to Huaiyang cuisine. The texture of this dish is very slippery, and it is relatively quick to learn, which is very suitable for novices to learn.

I personally like to eat the hard-core Kai dishes in the home cooking, eat meat dishes with rice wine, and it is comfortable to go to heaven!