Lu cuisine originated in Shandong, has a long history, and in the Ming and Qing dynasties, Lu cuisine became the main body of the imperial court, listed as the first of the eight major cuisines, affecting the vast areas in the north of China. Today, here to share with you four classic Lu dishes that are very suitable for family making - hibiscus chicken slices, coral cabbage, pot collapsed tofu, stir-fried waist flowers, so that you can easily make famous dishes at home.
<h1 class="pgc-h-center-line" style="text-align: center" > hibiscus chicken slices</h1>
Hibiscus chicken slices were first found in Lu cuisine, usually made with chicken, eggs and other ingredients. After the dish is cooked, the meat slices are white in color, soft and tender and fragrant, and shaped like hibiscus.
Ingredients: chicken breast, egg, bell pepper, starch, chicken powder, salt
Procedure steps:
Take two eggs, separate the egg whites and yolks, and leave the egg whites in a bowl for later
Wash and cut the bell peppers into small pieces, wash and slice the chicken breast, add water to the starch and set aside
Chicken slices are marinated with salt, chicken powder, half egg whites, water starch and cooking oil. Add starch to the remaining half of the egg white and stir to make the egg mixture
Bring water to a boil in a pot, add oil, pepper pieces, cook slightly and then remove. Fry the chicken slices in a pan and remove
Leave oil at the bottom of the pan, sauté the egg mixture until six ripe, add chicken slices, bell peppers, salt, chicken powder, stir-fry well and then put out
<h1 class="pgc-h-center-line" style="text-align: center" > coral cabbage</h1>
Coral cabbage has been selected as a state banquet dish for many times, the main ingredient is Chinese cabbage, supplemented by shiitake mushrooms, winter shoots and other ingredients, rich in nutrition, has the effect of laxative, promote digestion and so on.
Ingredients: cabbage, green pepper, winter shoots, dried shiitake mushrooms, ginger, garlic, soy sauce, starch, monosodium glutamate, salt
Dried shiitake mushrooms are pre-soaked in water, washed and shredded for later
After washing the Chinese cabbage, cut into strips, wash the green peppers and cut them into strips, cut the winter shoots into strips, slice the ginger, crush the garlic and chop them, add water to the starch and set aside
Bring water to a boil in a pot, add salt, oil, winter shoots and shiitake mushrooms, and then blanch the cabbage in half a minute
Heat the pan with cold oil, add slices of ginger and minced garlic and sauté until fragrant, then stir-fry with green peppers and blanched water
Add soy sauce, salt and MONOS glutamate to the pot, pour in the water starch, stir-fry the ingredients in the pot until the juice is flavored and then put out
<h1 class="pgc-h-center-line" style="text-align: center" > pot collapsed tofu</h1>
Pot collapse tofu is a famous dish in Shandong. Pot collapse is a unique cooking method of Lu cuisine, the dish is dark yellow, neat in shape, fresh in the mouth, rich in nutrition.
Ingredients: gypsum tofu, egg, shallot, oyster sauce, sesame oil, starch, pepper, sugar, monosodium glutamate, salt
Cut the tofu into thick slices, cut the shallots into green onions, add water to the starch to make water starch, beat the eggs and set aside
Marinate the chopped tofu on both sides with a pinch of salt and pepper for 5 minutes
Dip the tofu cubes with a layer of dry starch and then wrap the egg mixture well. Heat in a skillet with vegetable oil and fry until golden brown on both sides
Add a little oil to the frying pan, sauté the chives and ginger, turn in the fried tofu and add half a bowl of water
Add salt, sugar, oyster sauce, monosodium glutamate, bring to a boil over high heat, turn to medium-low heat until the soup in the pot is drying quickly, use a little water starch to outline the sauce, then drizzle with sesame oil, sprinkle with chopped green onion and serve on the plate
<h1 class="pgc-h-center-line" style="text-align: center" > stir-fried waist flower</h1>
Stir-fried waist flower is one of the top ten classic Lu dishes, with a mellow taste and a tender and crispy taste. In addition, the treatment of the pork loin flavor is also a difficult point for making this dish well.
Ingredients: pork loin, cucumber, dried fungus, ginger, green onion, bean paste, soy sauce, cooking wine, starch, monosodium glutamate, salt
Dried fungus is washed in warm water in advance, washed with pig loin, removed fascia, cross-sectioned into pieces, and crossed with a knife on one side
After repeated kneading and squeezing of the loin flowers with water, cooking wine and salt, add green onions to soak to remove the fishy gas
Wash the cucumber, cut into sections diagonally and cut into diamond-shaped slices, ginger cut into ginger slices, green onion into chopped green onions, starch and water to make water starch for later
Bring the water to a boil in a pot, pour in the loin flowers, cook until it changes color, and drain
Heat the pan with cold oil, add shallots, ginger, watercress sauce and stir-fry, then pour in the fungus, waist flowers and cucumber and stir-fry for 1 minute, add cooking wine, soy sauce, monosodium glutamate, salt to taste, and finally add water starch to outline
"Food is not tired of fine, not tired of fine", food needs to be pondered, cooking skills must be practiced, and the year of chaos accompanies you to learn good dishes.