Shandong cuisine: 12 commonly used plant raw materials, one of which is "green white radish" [1] Zhangqiu green onion: China's "king of onions". [2] Jiaozhou Chinese cabbage: cultivated in the Ming Dynasty. [3] Weixian radish: green white radish [4] Daming Lake pu vegetable [5] asparagus [6] stone cauliflower: Yantai people call it "cold powder vegetable". [7] Nori: Cooking with seaweed was first seen in the "Qi Min Zhi Shu" written by Shandong people. [8] Yantai apple: there are more than 100 varieties. [9] Laiyang pear: Looks rough and has black spots. [10] Feicheng Peach: The King of Peaches. [11] Qingzhou silver melon: has more than 250 years of cultivation history. [12] Pingdu grapes: Grapes grown in Mount Pingdu Osawa have a history of more than 200 years.

【Article Source】"Shandong Cuisine Cooking Tutorial (China Light Industry Press, 2007-09)" [Original Author] Author He Shunbin

【Original title】《Chapter 3 Cooking Ingredients Commonly Used in Lu Cuisine/Section 1 Plant Cooking Ingredients》

There are thousands of kinds of cooking ingredients for Lu cuisine. From the mountain treasure sea flavor to the poultry and livestock, there is everything, especially the sea treasure raw materials of Lu cuisine, which are rich and abnormal, and the style is unique, which constitutes a beautiful scenery of Lu cuisine cooking raw materials.

<h1>[1] Zhangqiu green onion: China's "king of onions". </h1>

Zhangqiu green onion is known as China's "king of onions", Zhangqiu green onions are unusually large, the large plant is as high as 1.5m. The white onion is 0.5m long, the diameter of the green onion varies from 3cm to 6cm, and the weight of a single plant is up to 1.5kg.

Each 100g of Zhangqiu green onion contains 92 to 95g of water, 4.1 to 7g of carbohydrates, 0.9 to 1.6g of protein, and also contains vitamin C, carotene, phosphorus and propylene sulfide, with a special spicy aroma. Zhangqiu green onion taste spicy and warm, can be published and li, through the yin and activate the blood, deworming and detoxification, cold headache, cold abdominal pain, insect accumulation internal resistance, dysentery and so on have a good therapeutic effect.

Zhangqiu green onion is tillered, grows fast, the green onion is white, fat and tender, the spicy taste is light, and slightly sweet, very resistant to storage.

Zhangqiu green onions can be eaten raw and cooked, and can be cut into strips, dices, cut into sections and minced when cooking, which is no different from other places in the cutting method. But the green onions produced in Shandong also have some other places do not use much cutting, such as: watercress onion, because the onion in Shandong is larger, first to cut the green onion, and then cut horizontally, cut out the green onion like the petals of the broad bean, so named; Shandong green onions often have to be shaved knife, especially the onion oil, the green onion white is unusually coarse, do not cut the knife, the outer layer of the green onion can take its flavor, but the body of the onion is wasted, so it is necessary to shave the knife to ensure that the aroma in the body of the green onion is fully displayed.

Sauce shredded meat

【Dishes】Grilled sea cucumber with green onion, grilled fish lip with green onion, shredded meat with sauce, fried chicken with green onion, roasted elbow in pot, Roasted duck in Shandong, etc.

<h1>[2] Jiaozhou Chinese cabbage: cultivated in the Ming Dynasty. </h1>

Jiaozhou Chinese cabbage has been cultivated as early as the Ming Dynasty, Jiaozhou Chinese cabbage is divided into three strains: early-ripening leafy vegetables, medium-ripening two-leaf vegetables and late-ripening large leafy vegetables, but their quality is similar.

Each 100g of Jiaozhou Chinese cabbage contains 94 to 96g of water, 1.7g of carbohydrates, 0.9g of protein, and a variety of vitamins and mineral salts. Jiaozhou Chinese cabbage tastes sweet and flat, nourishes the stomach and water, and is used for late fever and thirst, unfavorable urination and other symptoms.

Jiaozhou Cabbage helps thin fiber less, juice white as milk, sweet and easy to cook, raw food is suitable for cooked food. Jiaozhou Chinese cabbage is suitable for steaking, spicy, stewing, boiling, boiling, boiling, collapsing, steaming and other cooking methods.

Vinegar slip Cabbage

【Dishes】Spicy cabbage, grilled two whites, Zhaoyuan steamed balls, vinegar boiled Chinese cabbage, etc.

<h1>[3] Weixian radish: green white radish</h1>

Weixian radish has a cultivation history of nearly 300 years, and its main production area is around Weifang City, especially near Beigong.

There are three varieties of Weixian radish, which are: big wisp, small wisp, and two big tassels. The large tassel leaves are large and numerous, the individual is large, the yield is high, and it is suitable for cooked food; the small tassel leaves are small and small, and the individual is small, which should be eaten raw; the two large tassels are between the large tassels and the small tassels, and both raw and cooked can be cooked. The usual Weixian radish refers to the second big tassel.

Weixian radish is long columnar, dark green in color, covered with a layer of white rust, the root is white, accounting for about 1/4 of the total length of the radish, and the single weighs about 0.5kg.

Weixian radish is spicy, sweet and crisp, juicy and delicious, known as "fruit radish", but also known as "vitamin radish". Each 100g of Weixian radish contains 87 to 95g of water, 1.5 to 6.4g of sugars, 0.8 to 1.7g of fiber, 8.3 to 29mg of vitamin C, as well as amino acids, amylase, oxidase and other enzymes and mustard oil.

Weixian radish flavor spicy and sweet, cool, anti-accumulation stagnation, phlegm fever, wide middle and lower qi, swelling and stasis. It has a certain therapeutic effect on loss of appetite, accumulation of food, phlegm fever and cough, thirst, dysentery, constipation, and can also detoxify alcohol.

Pot roast duck is a delicacy, the main ingredient is Beijing stuffed duck.

【Example】Weixian radish is often used for burning, stewing, boiling, mixing, sauce, making snacks, etc. Pan roasted duck, crispy sausage, tiger sauce radish, sauce radish, radish cake, etc.

<h1>[4] Daming Lake pu cabbage</h1>

Pu cai is a famous specialty of Daming Lake in Jinan, Shandong.

Pu cai is a perennial aquatic root herb called cattail, kale, punna, pur, pur, grass sprouts. It grows near water or ponds. Every year in April and May, the plant is cut off, the upper green leaves are cut off, leaving a part that looks like green onion, and then peeling off the old tough outer leaves, you can get the young bud stem, its color is as white as jade, the taste is like fresh shoots, it is a good product for seasonal cooking ingredients in spring. The book reads: "The pu vegetables of Daming Lake, which resemble the shape of the zi and the taste of bamboo shoots, are the treasures of plant vegetables in several northern provinces." ”

Milk soup pu cai is one of the characteristic traditional flavor famous dishes in Jinan City, Shandong Province.

【Dishes】Milk soup pu cabbage, grilled puer, chicken porridge pu cabbage, shrimp ball pu cabbage, etc.

The root of pudding is rich in starch, which can be boiled, grilled, burned, stewed, stir-fried, and stewed. Pu cai taste sweet cold, hot, water, cold blood, can be used for urinating short yellow red, cradle carbuncle, spleen and stomach have fire constipation, stomach burning pain.

<h1>[5] Asparagus</h1>

Asparagus is a commonly used cooking ingredient in Shandong. Fresh products are listed every year during the Spring Festival, and the asparagus fibers are soft, tender and tender, and the fragrance is strong.

Each 100g of asparagus contains 0.7 to 1.8g of protein, 2.5 to 3.4g of carbohydrates, a variety of vitamins and various amino acids, and also contains more asparagine, aspartic acid and other steroidal saponins. It is effective for cardiovascular disease, edema, cystitis, and has a better anti-cancer effect. Asparagus tastes sweet and cold, clears the lungs and quenches thirst, and is watery, and has a certain effect on fever thirst, gonorrhea, and urination.

Asparagus shrimp balls

Asparagus is suitable for grilling, burning, stir-frying, collapsing, braising, boiling, boiling, mixing and other cooking methods.

【Dishes】Asparagus abalone, white grilled asparagus, pot collapsed asparagus, stir-fried asparagus, shrimp ball asparagus, etc.

<h1>[6] Stone cauliflower: Yantai people call it "cold powder vegetable". </h1>

Cauliflower is a genus of marine algae. The algae are brownish red, have pinnate branches, are generally about 20 cm tall, and grow on rocks in deeper water layers.

Shandong coastal stone cauliflower is widely distributed, Qingdao people call it "frozen vegetables", Yantai people call it "cold powder vegetables".

The main ingredients of cauliflower are: sulfate of polygalactose, mannitol, fucoidan, proline, cellulose, vitamins, minerals, choline and so on. Stone broccoli is low in calories and is often eaten for the health of the brain.

Sea cool powder

Coastal residents in Shandong love to use stone cauliflower to boil cold powder with soy sauce, vinegar, coriander, etc., the taste is cool and cool, can be used to consume alcohol, relieve heat, and replenish the stomach.

【Dishes】Mustard chicken shredded jelly powder, longan jelly, mixed with cold skin, etc.

<h1>[7] Nori: Cooking with seaweed was first seen in the "Qi Min Zhi Shu" written by Shandong people. </h1>

Nori is produced along the coast of Shandong, and seaweed is a treasure in edible seaweed. Cooking with seaweed was first seen in the Shandong people's "Qi Min Zhi Shu".

Each 100g of dried seaweed contains 31.2 to 49.8g of sugars, 14 to 28.2g of protein, and also contains a variety of minerals and vitamins. Seaweed tastes sweet and salty and cold, has the effect of dissolving phlegm soft and firm, clearing heat and diuresis.

Seaweed soup

Although seaweed is a plant, it has the unique aroma of seafood, seaweed is crisp and tender, and it is suitable for cooking as the main ingredient. Suitable cooking methods of seaweed are: boiling, frying, burning, boiling, steaming, boiling, mixing and so on.

【Dishes】Uyunto Moon, Seaweed Roll, Seaweed Soup, etc.

<h1>[8] Yantai apple: there are more than 100 varieties. </h1>

Yantai apples are bright in color and excellent quality, with more than 100 varieties, among which green bananas, red bananas, carnelian, jinshuai and Guoguang are the most famous in history

Green banana fruit is huge, sugar content of up to 13.2%, emerald green color, sweet and clear, slightly banana flavor; red banana color such as rouge, attractive abnormality; golden fruit golden, clear and sweet; Guoguang sugar content of 12.4%, tender and crisp meat, sweet and sour.

Plucked apples

Yantai apples are often used as beets, and the cooking methods such as plucking silk, honey juice, glass, and mixing are suitable.

【Dishes】Plucked apples, honey apples, etc.

<h1>[9] Laiyang pear: Looks rough and has black spots. </h1>

Laiyang pear, also known as chí pear, has been cultivated in Laiyang for more than 300 years.

Laiyang pear skin is greenish yellow, looks rough and with black spots, fruit-shaped head thick and thin tail, flesh tender white, sweet as a carrot, crisp and slag-free, sugar content is 2% to 3% higher than the average pear.

Each 100g of Laiyang pear contains about 87g of water, 0.1~0.9g of protein, 0.1~0.8g of fat, 9~13.6g of carbohydrates, 5~24mg of calcium, 6~26mg of phosphorus, and 0.2~2.7mg of iron.

Laiyang pear tastes sweet and slightly cold, raw and moist, clear heat and phlegm. It has therapeutic and health care effects on fever, autumn dryness, polydipsia, thirst quenching, dry cough, less sputum, sputum stickiness, choking diaphragm, and constipation. Excessive food injuries spleen help dampness, spleen and stomach deficiency, chronic diarrhea should not be consumed.

The Babao pear pot is a delicious and delicious dish that belongs to the Lu cuisine family. The eight treasure pear pots are exquisitely made and have beautiful shapes, and most of them are beets in the banquet.

Laiyang pears can be steamed, stewed, honey juice, plucked silk, mixed and so on.

【Example】Eight treasure pear jars, honey pear blocks, etc.

<h1>[10] Feicheng Peach: The King of Peaches. </h1>

Feicheng peach, also known as fat peach, Buddha peach, large peach, is the king of peaches.

Feicheng peach has a history of thousands of years. The fruiting period is more than 20 years, and the yield per plant is generally about 100kg. Ripe from early August to early September, The Fat City peaches are fully large, the flesh is white and tender, the juice is sweet and thick, and each weighs about 250g.

Honey juice fat peach is a traditional famous dish with high nutritional value, which belongs to the Lu cuisine system and is a special cuisine in Linyi, Shandong.

Honey juice fat peach, golden butter bright color, sweet and refreshing. Served after ice in the middle of summer, it will soak into the heart.

【Example】Honey juice fat peach, ice juice fat peach, etc.

<h1>[11] Qingzhou silver melon: has more than 250 years of cultivation history. </h1>

Produced on the white sand beaches on both sides of the Yidumi River, the melon skin is milky white, the flesh is white and tender, the juice is crisp and sweet, and the flavor is rich.

There are three main varieties: small silver melon, with a long history, early maturity, single melon weighs 500~750g, and sugar content is 10%~15%; Large silver melon, high yield, single melon weighs 1~2kg; Fire silver melon, the yield is lower, but the ripening is earlier, the single melon weighs about 500g, the sugar content is 8%, and the ripening season is in July.

Qingzhou silver melon unique flavor, is determined by its special growth environment, sandy soil on both sides of the Mi River, fast heat absorption during the day, fast heat dissipation at night, large temperature difference between day and night, high groundwater level, sufficient water, silver melon grows fast, from flower to maturity only 28d, with a sweet, two fragrant, three crisp characteristics.

Stuffed silver melon is a traditional dish that combines deliciousness and nutrition, and belongs to the Lu cuisine family. The dish tastes fresh, squishy, sweet and cool, and is a good summer beet

Silver melon is named because of the skin color silver white, has the reputation of "the best in the melon", with a sweet, two fragrant, three crisp unique flavor, as early as the Qianlong period of the Qing Dynasty, was selected as a "tribute". Beets are often used in cooking.

<h1>[12] Pingdu grapes: Grapes grown in Mount Pingdu Osawa have a history of more than 200 years. </h1>

There are more than 100 varieties, and the grapes of Mount Osawa are large, full of grains, beautiful in color, high in sugar content and delicious in taste.

The Osawa Mountains are high and dry, the climate is warm, the light is abundant, and the rainfall is moderate.

【Dishes】Plucked grapes, ice juice grapes, etc.

Ice juice grapes