Shandong cuisine
BrisaRussel
"Saoliu Fish Fillet" is another classic dish in Shandong cuisine that has been passed down for hundreds of years. It has endured many vicissitudes, and people still like it to this day! <br />The sales volume of this dish will always be among the top among several large Shandong cuisine restaurants in Beijing. Anyone who has tasted it will definitely be intoxicated by the lingering aroma and the smooth tender fish slices. In an instant, they will dance with chopsticks and drink until the plate is dry and the bowl is clean. Hehe! There are not many dishes that can last a lifetime, but "Saoluo Fish Fillet" can most evoke people's appetite. Most of the people who eat this dish in the restaurant are repeat customers. <br />"Sizzled Fish Fillet" is also very simple to make. There are two key points to pay attention to. One is to have "fragrant Sizzled Sauce", and the other is to pay attention to the heat you master when skating the fish. As long as you master these two points, look at the entire operation I wrote, and I will do it immediately at home. <br />Speaking of "fragrant grains", many shops regard it as their own secret seasoning, and most of them are kept secret. Therefore, outsiders have no way to know, and you cannot make this dish at home. <br />In fact, to put it bluntly, fragrant grains are the dregs of brewing rice wine. They are generally used to add some feed to feed pigs, hehe! But I don't know which year and month, it was dug out by smart people, and after secondary fermentation and careful blending, it turned waste into treasure. It is said to be fragrant, but it smells like yellow rice wine, but there is a slight trace of another delicate fragrance in the wine wine, which is stronger and longer than the aroma of yellow rice wine. <br />Nowadays, what is sold on the market is generally 500 grams of yellow distillers grains. After you buy it home, you put it in the cage and steam it thoroughly. After steaming, add twice as much rice wine into it. Seal the container and soak it for a few hours, and sew it with gauze. Pocket, pour the mixture of distillers grains and wine into the pocket, tie it and hang it, let it flow naturally downward and filter it, use a container below. After a few hours, the filtration is completed, and the distillers grains are not needed. The filtered distillers juice can be put into the bottle, put in the refrigerator for refrigeration, and taken as you use. You can use it to make fish slices, chicken slices, three white dishes, etc. Anyway, you can use it to make whatever you like, hehe! I used it to make Saolou tofu, and it's also delicious! <br />Don't underestimate this "rice wine dross", but it contains rich amino acids. Through the action of enzymes, it can be converted into many substances beneficial to the human body. Using it to cook can not only enhance freshness but also increase delicacy. It is a very healthy condiment, dear ones, don't use it to feed pigs again, haha! <br />I still filtered a bottle during the Spring Festival. If it weren't for the Gourmet column's activities, I would have forgotten about it. I haven't eaten Shandong food for a long time, so I can satisfy my cravings! Today, we use this home-brewed "rice sauce" to make this traditional Shandong dish "rice fillet". The main methods are as follows;
MiguelHamill
Soiled kidney flower is a famous dish in Shandong. Pork loin is cut with a wheat ear flower knife and then fried. The color is elegant, the texture is crisp and tender, and the taste is clear and fresh. It is suitable for accompaniment with wine. <br />Pig loin is rich in protein, fat, etc., and has the effect of tonifying kidney, nourishing essence, and promoting water. Pregnant women with increased kidney burden during pregnancy should eat some pig kidney flowers appropriately to nourish the kidneys. In addition, eating a moderate amount of pig kidney flowers also has certain effects on postpartum weakness, kidney deficiency and lumbago, edema, seminal emission, night sweats, and deafness in the elderly. It should also be noted that pig kidney flower has extremely high fat content and cholesterol content and should not be eaten frequently by the general population.
NoemiLangworth
"Fried Shrimp Section" is a high-quality dish that is quickly fried in Shandong cuisine. It was brought to Beijing by Shandong masters very early. "Fried Shrimp Section" used to be a special dish in the "Dianfu Building", one of the famous "Eight Buildings" of Shandong cuisine operators in the capital. It was also a representative dish of the birthplace of Shandong cuisine on the Jiaodong Peninsula. <br />Many people misunderstand "fried shrimp section" as "Beijing cuisine". In fact, it is not. It is an authentic Shandong dish. This dish was originally brought to Beijing by a Shandong chef surnamed Li from "Anfu Building", one of the famous "Eight Buildings" that runs Shandong cuisine in the capital. The address of "Anfu Building" before liberation was opened in the current location of Wangfujing Department Store. It was founded by the father of Mr. An Yunqing, a native of Shandong. <br />"Anfu Lou" gathered a group of top chefs among Shandong cuisine. The place was famous for its crispy coriander, fried cooking, scorched, white stewed, braised, etc. However, with the passage of time and historical changes,"Anfu Tower" has long disappeared in the long river of history! <br />The "Anfu Tower" before liberation was not like this. At that time, it was a famous top restaurant in the capital! There used to be a saying in Beijing called "Wufu, Wenxing", which means that Anfu Tower is a place where generals gather, while Dongxing Tower is a place where officials and dignitaries gather. <br />The regular visitors to "Anfu Tower" at that time were all wealthy descendants of the Qing Dynasty and princes and aristocrats, such as the Aisin Gieluo family, dignitaries in the late Qing Dynasty, leading figures in the Beiyang warlords, and later confidential personnel of the Kuomintang army. The most famous among them are Yuan Shikai's son Yuan Kedin, Fengxian warlords Zhang Zuolin, Duan Qirui and Wu Peifu, and later the chief spy agent "Kawashima Yoshiko" under Kenji Toiwara, chief spy officer of the spy chief during the Japanese invasion of China. <br />Kawashima Yoshiko, also known as Jin Bihui, was the 14th princess of Prince Su Shanqi in the late Qing Dynasty. Her name was Aixinjue Luo• Xianyu, and her name was "Jin Bihui" in the Han Dynasty. Everyone in the restaurant from the owner to the waiter called her "Jin Siling". Jin Bihui and Yuan Kedin both like to eat this "fried shrimp section", which is a must-order dish at every banquet. <br />There are many such historical stories in the "Anfu Tower". Later, after Japan surrendered, the "Anfu Tower" was forced to exchange it and changed its owner due to its political involvement. However, it continued to use this brand name until it continued to operate until the eve of liberation. It was officially closed. This historical story will be hidden for the time being, and I will talk about the old past of the "Eighth Building" in the capital in detail in the future. <br />"Fried shrimp section" is one of the traditional representative dishes in Shandong cuisine. It is quick to make and delicious. It is a quick stir-fried dish among Shandong cuisine. Today, Da Chao Shao cooks this time-honored and exquisite "fried shrimp section". The main methods are as follows;
SybleJerde
"Pot Ta" is a unique cooking method in Shandong cuisine. It can be used to make fish, meat, tofu and vegetables. Guota tofu is a famous Shandong dish. The dish is dark yellow in color, neat in shape, delicious in the entrance, and rich in nutrients. The raw materials of this dish are stacked with tofu, soaked in seasonings, dipped in egg liquid, fried in oil, and then boiled in chicken soup with low heat. It is very delicious. The tofu is rich in protein, its physiological value is higher than other plant proteins and is comparable to meat protein; It also contains high calcium and is easy to absorb; shrimp are rich in calcium, phosphorus, etc., which helps promote the growth and development of bones, teeth, brain, etc., and enhances resistance to prevent rickets, muscle relaxation, etc.
