great cold
EleanoreHauck
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;
BufordD'Amore
"Hand-grabbed mutton" has a history in our country for thousands of years. It used to be a good delicacy for nomadic people. "Hand-grabbed mutton" is most famous in my country's Inner Mongolia, Northwest China, and Qinghai-Tibet areas. It is also a big dish for friends from ethnic minorities and is very popular among Muslim friends. <br />"Hand-grabbed mutton" has its own special ingredients and practices in various places. Although there are slight differences in taste, the main practices are generally the same, except for slight differences in the use of condiments. <br />In the past, making "hand-grabbed mutton" was generally stewed with a casserole similar to a large urn. Later, in some places, large aluminum pots were used, but iron pots were never used because iron pots would oxidize some medicinal ingredients., and thus lose their due nutritional value, which is similar to boiling Chinese herbal medicine. Sand pots must be used. <br />The making of "hand-grabbed mutton" is very particular. Generally, ingredients must be poured into the soup according to the seasons. In winter, some regional specialties, such as tonics such as "wolfberry", should be put in the stewed mutton soup. In the spring and autumn seasons, Astragalus membranaceus and tangerine peel should be put in the soup, which can remove dryness and reduce the calories of the mutton, so as to achieve the warming effect. It does not taste as much as the calories in winter. In ethnic minority areas,"hand-grabbed mutton" is also eaten in summer, but relatively less. "Sheep" usually choose lamb meat. Generally, it is stewed with the whole rib in the waist of the sheep. The meat should be fat and lean to taste delicious. The rib of the sheep should not exceed the thickness of the tip of the little finger. Cook the mutton and dip it in the seasoning and eat it. <br />The one I made today is a "hand-grabbed mutton" in the spring and summer season. I put a small piece of astragalus and tangerine peel in the soup. I won't feel angry when eating it in this season. Based on summarizing the practices in the northwest, I made simple improvements in the use of condiments. It is also relatively easy to make and is most suitable for family production. Since there are no large-size casseroles and aluminum pots at home, I used a stainless steel pot instead for the time being. After preparing it, I had to switch it from the pot to the container immediately. It should not be stored in the stainless steel pot for too long to prevent the raw materials used in it. Oxidation. The specific practices are as follows;
SunnyLynch
The eighth day of the twelfth lunar month, commonly known as Laba, is cooked on this day in many places. Laba porridge is mixed with a variety of foods and cooked together with rice, which means gathering all things together. <br />There are many varieties of Laba porridge in various places in China. The earliest Laba porridge was cooked with red beans, but after evolution and local characteristics, it gradually became colorful. <br />On the evening of the seventh day of the twelfth lunar month, people began to get busy, washing rice, soaking fruits, peeling, removing cores, and selecting carefully. Then we started cooking in the middle of the night, and then stewed over low heat. The Laba porridge was cooked until the morning of the next day.
