Shandong cuisine
OsbaldoFunk
Among the "Shandong Cuisine" is a well-known fried dish called "Fragrant Crispy Chicken". In the past, there was a custom in the Shanxi, Hebei, Shandong and Henan area called: "No table can be made without a mess." It is said that any banquet must include whole chickens, whole ducks, whole fish and whole shrimps, otherwise, it will not be called a good banquet. Especially weddings and funerals are more particular about them. These four things must be done. In fact, they are braised fish, crispy chicken, braised duck, and braised shrimp in oil. There is nothing unusual about it, hehe! <br />In the eyes of ordinary people, for a banquet, these four courses of chicken, duck, fish and shrimp are all big dishes. After serving them all, they are served with some fried dishes with seven butterflies and eight bowls, which can create a festive and auspicious atmosphere. <br />People also compare "four integrity" to the meaning of "dragon and phoenix presenting auspicious". These winged birds on land compare it to a "phoenix", while the fish and shrimp in the sea are, as the name suggests, compared to a "dragon". Hehe, actually, that's not the case. The inflation volume is only for a phoenix baby and a dragon grandson. In fact, that's not enough, but the people who feed the dragon and phoenix almost eat it! If I made a fuss at past wedding banquets, those old men and women would have kicked me out of the banquet. <br />"Crispy chicken" is indeed a good thing. The crispy and fragrant feeling in the mouth is very satisfying! Therefore, it has always been a reserved dish in Shandong cuisine. To this day, many guests still order this dish at wedding banquets. First, it's delicious, and secondly, if you can't eat it, you can pack it and take it away. When you go home, you can use it as a side dish with wine. After oil and processing, it will be the same as the newly produced ones. It is mainly affordable and delicious, and has always been deeply loved by people on the Jiaodong Peninsula. <br />For today's "Shandong cuisine", we will make this long-lasting "crispy chicken". In fact, it's very simple, mainly marinating, steaming and frying. Because I'm afraid I can't eat it if I cook too much, I chose the "Sanhuang Chicken" produced in Shandong, which is relatively popular in the Beijing market. It is small, has good meat quality, and cooks quickly, saving time and speed. The specific practices are as follows;
ElinorGorczany
Among the eight major cuisines in China, there is a classic dish handed down from the past, and the most representative is "sea cucumber roasted with green onions." <br />This delicious dish is the top of the traditional "three major banquets" in Shandong cuisine! Many people now have no way to understand the "three major banquets". They are the famous among Shandong cuisine,"Yancai Feats","Shark Fats" and "Sea Cucumber Feats". <br />Shandong is the ancestor of Chinese "flavors". The first of all flavors in people's lives,"salt", was first discovered and developed by Shandong people. It has benefited Chinese descendants for tens of thousands of years! Every time you open those dusty historical classics, you can't help but feel a sense of pride for my Chinese nation and respect for our ancestors. The word "greatness" cannot describe it! <br />The exquisite taste of Shandong masters has been praised by their peers hundreds of years ago. Even the emperors cannot live without the dishes fried by Shandong masters. Hehe! I heard from the old man that Shandong masters have three or two beautiful and confidential seasonings that they carry with them. As long as they are put in, the taste of the dish will be very different. Later, after decryption, it turned out that the ingredients were high-quality scallops and sea intestines produced in Shandong, which were dried and ground into powder. These are good seasonings that can beat MSG, not to mention the past, even now. After MSG was invented by the Japanese, it has a history of less than a hundred years, but the seasoning invented by a Shandong master has a history of hundreds of years. It can be said that China is the ancestor of MSG, and the materials used are absolutely real materials. There will never be any chemical reaction after eating it. There is just the word "fresh"! <br />Shandong seniors are not limited to these. The most common materials, such as the hands of Shandong masters, can also bring out a good taste. Today, let's introduce this classic dish "Roasted Sea Cucumber with Scallion" that can be made at home. <br />Traditionally, this dish uses "grey ginseng" or what is now called "Liao ginseng". The good ones cost thousands of yuan per catty, and there are tens of thousands of yuan. Use it to cook a plate at least 1,000 yuan. There is no spare money for a big frying spoon, haha! We only use ordinary sea cucumbers to replace them today, which costs 180 yuan per catty! I just happen to have meat too, haha! The specific practices are as follows;
