Ingredients: soy sauce,salt,bean skin,coriander,tomatoes,pork,eggs,water starch,onion,Jiang,garlic,spiced powder,peanut oil,qingshui,section
Sweet foam is a traditional popular porridge food in Jinan. It is a kind of salty porridge made mainly of millet flour. People in Jinan also commonly call it "five-spice sweet foam". Among the many snacks in Jinan, Tianmo is the most affordable and high-quality "signature" snack. <br /><br />One of the origins of sweet foam<br /> In the late Ming and early Qing Dynasties, due to natural disasters and wars, a large number of refugees flocked to Jinan. There was a small porridge shop surnamed Tian, which often gave up porridge for relief. The victims told each other that an increase in the number of people coming to the porridge shop to drink porridge to save lives. The porridge shop was unable to satisfy everyone's demands, so it added a large amount of vegetable leaves and salty and spicy seasonings to the porridge. Whenever the victims saw white foam in the big pot of porridge before serving bowls and serving porridge, they affectionately called it "Tian Mo", which was the porridge provided by Boss Tian. At that time, a needy scholar who came to Jiji to take the exam also came here to get this porridge. The meal was extremely sweet and he thought that the "sweet foam" would be a true inheritance. Later, after the scholar obtained fame and became an official, he made a special trip to Ji to drink sweet foam again. He no longer felt like it used to be. When asked why, the boss replied that it was actually "Tian foam", which means porridge with the surname Tian. The official suddenly realized that it was caused by a mistake in writing when he only listened to the sound, so he wrote a plaque "Sweet Foam" and recited a poem: "I mistakenly made Tian Mo sweet because of the connection at the beginning; I have read all the vicissitudes of the world. Taste, after bitterness and spiciness, it is always sweet." From then on, this salty porridge was called "sweet foam". It seems that only by personally visiting and drinking this delicious salty porridge can you feel the origin of the name Tianmo! <br /><br />The second origin of sweet foam<br /> There is a saying that best explains the origin of "sweet foam": it was not called "sweet foam" at first, but called "Tianmo"-when the porridge is ready, add some vermicelli, vegetables, peanuts, seasonings, etc."Finally", it tastes great! "Tianmei" spread. Later, people transformed it into "sweet foam" according to its homophonic elegance.
Cooking techniques such as frying and frying, stewing and stewing, blanching and stewing, steaming and mixing are fully utilized in Shandong cuisine! It involves and uses a wide range of raw materials, and the dishes are very focused on cooking techniques. In cooking, it seems disorderly, but the actual rules and techniques used are very rigorous, and this technique is passed down meticulously from generation to generation. <br />"Shandong cuisine" is both everyone and the pioneer of my Chinese cuisine. "Food is not tired of fine food, but never tired of fine food." This is the highest summary given by Confucius, the originator of my country's education, two thousand years ago, on what realm Chinese food culture should reach and how it should develop in the future. The best conclusion that can guide future generations to work hard for their lives. <br />"Confucius Sage" is named Qiu, also known as Zhongni. He is from Qufu, Shandong Province. In the long river of history, no "saint" has emerged for thousands of years. To achieve the standard of "saint", one needs to be "knowledgeable all over the world and virtuous all over the world"! Shandong is the hometown of sages and sages. Under the influence of generations, how can Jiaodong not produce famous teachers and famous dishes? Hehe! <br />Today, I make a fried side dish in Shandong cuisine called "pot paste mutton". The main methods are as follows;
