Shandong cuisine

Roasted pork with dried radish

Roasted pork with dried radish

BridiePaucek

During the Chinese New Year, my mother and sister brought me a lot of radishes, but I couldn't finish them all. It happened that the sun was abundant in the first month, so I dried a lot of dried radishes on the balcony. When guests came in the first month, I tried to create a new dish in a casserole-dried radishes cooked pork belly. The taste was really unique. The dried radishes were sweet and crisp, and penetrated into the oily and meaty aroma of pork belly, which was full of aroma. It will even make a crunchy sound when it tastes, which is very interesting! This braised pork uses home-brewed rice wine, saving the process of frying sugar color. The meat is bright in color, more delicious and fragrant! Especially during the production process, the aroma makes people drool. Everyone said it was very delicious. I have another specialty dish, haha!
Sweet and sour fish nuggets

Sweet and sour fish nuggets

GwenJast

Grass carp is the most common kind of fish. It tastes delicious and is rich in unsaturated fatty acids. It is beneficial to blood circulation and is a good food for cardiovascular patients. Grass carp is rich in selenium and has anti-aging and beautifying effects when eaten frequently. It also has a certain preventive and therapeutic effect on tumors; for people with thin bodies and poor appetite, grass carp meat is tender but not greasy, and can appetizing and nourishing.
Crystal meat jelly

Crystal meat jelly

EinarHagenes

The key to making a good crystal jelly is: one bubble, two cooks and three cleans. <br />Use these three moves well, and you will be able to finish off the Master-level Crystal Skin Jelly. <br />1. A bubble: This is a step that is easy for everyone to ignore. The skin is used. Be sure to soak in water for two hours, which is conducive to the next scraping oil and hanging skin. The skin is less stiff and it is easier to operate. <br />2. First cleaning: Use a kitchen knife to scrape off the pig hair, grease, and dirt on the skin before it is put into the pot. The cleaner the grease is scraped, the clearer the soup will be cooked. <br />3. First cooking: Add water to the pan and add the meat skin. Cook for 10 minutes from the start of the pan, and cease fire<br /> 4. 2 Cleaning: Remove the cooked meat skin and wash it in warm water, then place it on the chopping board to scrape off the oil on the meat skin<br /> 5. Second boiling: Add water to the pot again and heat it up, put the meat skin in it, and cook for another 10 minutes<br /> 6. 3 Cleaning: Remove the meat skin and wash it in warm water, and thoroughly clean it again<br /> 7. Then cut into shreds and cook for about 1 hour to form a crystal clear meat jelly<br /><br /> This is a primary color jelly, which is white crystal jelly. When making jelly, the fat and oil on the meat skin must be removed completely. It is not only good for health, but also not greasy or greasy, which is the key to improving the taste. Cut the skin as thin as possible, the thinner the better the effect. <br /><br />Meat jelly contains a lot of colloidal protein, which has certain protective effects on women's beauty and human heart.