In the previous picture, we briefly introduced the cultivation of okra in jiaodong peninsula. The topic of this article is still related to okra, but the previous discussion is "seed", and this time it is "eating".
There are many ways to eat okra, steamed, minced garlic, spicy stir-fry, the taste is good. However, the above three ways of eating, in addition to okra, the raw materials are a little onion, ginger and garlic, which is generally a category of vegetarian dishes. There is no problem in eating at home or inviting more familiar friends, but if it is a vip banquet, it is best to make a meat dish to show respect.
In the Jiaodong area, the common way to eat okra into meat dishes is to accompany scallop dins, and most Lu restaurants in Yantai, Weihai and Qingdao will provide this dish for guests to choose from. And this dish on the menu, usually called "okra betym". Its price is lower than that of scallion oil swan eggs and horseradish bird shellfish, and higher than ordinary small seafood, which is considered to be a mid-range dish in Jiaodong restaurants. This hospitality, although not a treasure, is also decent enough. On the occasion of the wedding banquet, it is often counted as a plate.
Don't look at this dish is now popular, but in fact, it has been a few years since its rise, and the author has also consulted a hotel chef in Yantai for advice. According to him, the practice of okra beiding is probably popular around 2014, similar to the time when okra was popular in Jiaodong.
Prior to this, the common practices of betting in Jiaodong cuisine were mainly colorful betting, hibiscus bedicine and grilled shellfish (the above is the hotel practice, home cooking can be fried with leeks).
The so-called multicolored betting, is the use of cucumber diced cucumbers, diced carrots with scalloped diced, made into a soup, because the color is colorful, so the name of multicolored beiding (also known as the assortment of betted). Hibiscus betted and grilled shellfish are made with eggs as ingredients.
These kinds of eating methods just mentioned should be familiar to older friends, and those who have attended the wedding banquet ten years or earlier have a high probability of tasting them, especially the colorful betin.
However, since okra became popular in Jiaodong, I don't know which chef first discovered that okra and beiding are a perfect match, and this way of eating was introduced and immediately swept the peninsula.
Compared with the soup-shaped colorful betin, the dish of okra betyping is relatively convenient to eat (the former is more laborious with chopsticks and is more suitable for eating with a spoon, but it is not too solemn in formal occasions with a spoon). And in terms of color, green okra with white beiding is not inferior to "colorful"; in terms of taste, the crispness of okra and the softness of beiding can complement each other. For chefs, the process of cooking okra betin is also simpler. Because of so many advantages, okra beiding quickly replaced the status of "colorful bedicine" and became the new favorite in Jiaodong cuisine.
The times are developing, science and technology are progressing, and the upgrading of dishes is also a reasonable thing. The example of okra betting is also a proof that Haipailu cuisine has kept pace with the times.