Lu cuisine is the first of the eight major cuisines, of course, if you evaluate Lu cuisine in this way, there may be some people who are not convinced, although the current Lu cuisine is somewhat lonely, but hundreds of years ago, Lu cuisine is a veritable "big brother", especially in the Ming and Qing Dynasties, a large number of Lu cuisine chefs were ordered to enter the court, designed for royal enjoyment, making Lu cuisine more elegant and luxurious, Zhongzheng atmosphere, characteristics, style and taste have also been further improved, it can be said that Lu cuisine is the oldest, the most mature technology, the richest taste of the cuisine, It is a representative cuisine of the culinary culture of the Yellow River Basin, focusing on fine, neutral, healthy and healthy.
The cooking methods of Lu cuisine, from the innovation of the predecessors to the improvement of the later generations, summarized dozens of techniques, such as "steaming, boiling, roasting, brewing, frying, frying, boiling, cooking, frying, waxing, salt, soy sauce, wine, honey, pepper", representing the cuisine has a pint of tofu, sweet and sour tenderloin, braised prawns in oil, nine-turn large intestine, roasted sea cucumber, sweet and sour Yellow River carp, oil burst double crisp, milk soup pudding, spicy chicken, handle meat, alfalfa meat, etc., a wide variety of varieties, excellent quality, yangyang grandview.
People often say that by the sea to eat the sea, rely on the mountains to eat the mountains, Shandong planted vegetable greenhouses have a long history, Zhangqiu scallions, Jinxiang garlic, Jiaozhou cabbage, Weifang radish, Shouguang vegetables, etc., and close to the Yellow Sea, The Bohai Sea, aquatic products rank among the best, fish, shells, ginseng, crabs, shrimp, clams, in addition, there are a large number of livestock breeding bases, chickens, ducks and geese, donkeys, pigs and sheep, are well-known products, these are the ingredients that were selected to pay tribute, and finally through the skilled chef, the sword and spoon, only to achieve the status of Lu cai, Among the many historical materials unearthed, Lu cuisine occupies the first place in the provinces, which shows the status of Lu cuisine in Chinese cuisine.
Nine turn large intestine, also known as braised large intestine, belongs to a classic representative of the Lu cuisine, in the Qing Dynasty, the nine turn large intestine is famous, is the main dish of the banquet building, the production steps, more complicated, pig intestine cleaned, first blanched water and then fried, but also poured into more than a dozen flavor condiments, made of micro-fire, ruddy color, soft and tender texture, fat and not greasy, fresh flavor, color and fragrance, people can not forget.
Grilled sea cucumber, belongs to a jiaodong famous dish, in Yantai Qingdao and other places, a little famous, sea cucumber is one of the "eight treasures of the sea", from the point of view of ingredients alone, it is much more expensive, in addition, the nutritional value of sea cucumber is also high, nourishing the body is the most appropriate, sea cucumber is born with a fishy smell, and green onion together, just right, green onion can skillfully remove fishy, fat and other peculiar smells, so that sea cucumber becomes fresh and delicious, soft and smooth, no juice after eating, now the sea cucumber is mostly based on aquaculture, in ancient times, need to be manually salvaged, It also highlights the truth that "things are rare and expensive".
Jinan is not far from the Yellow River, the ingredients used in this dish are the Yellow River carp, the earliest county chronicle in Jinan has recorded the story of the "Yellow River Carp", this fish lives in the depths of the Yellow River, the head and tail are golden, the whole body is scaly, the fleshy taste throws other fish several streets, the earliest sweet and sour carp, only appeared near Luokou Town, and then gradually spread to Jinan, and then introduced to Beijing, which can be preserved, carried forward, first the fish is processed clean, hit with a flower knife, wrapped in a layer of paste, fried in a pot until stereotyped, Then boil a pot of sweet and sour sauce, poured on the fish, fresh and fragrant, delicious and delicious, the soup is sour with sweet, sweet with acid, won the favor of most diners, famous.
The sub-meat is a Famous Eat of Jinan, Fat and Thin, Delicious and Not Greasy, The Best Pork Belly, Cut into Large Pieces with a Knife, Bundled with Rope, Cooked with Soy Sauce, Boiled with Thick Oil Red Sauce, This Dish Is Too Much Rice, Especially the Soup of Stewed Meat, Mixed with Rice to Eat, Eat With Rice, No Pressure, Old Jinan's Handle Meat, Has Reached the Point of Pure Fire, No Matter How Fat Meat, As Long as It Is Stewed, The Heat Is Everywhere, Not Greasy at All, On the Contrary, It Is Particularly Delicious, The Meat Piece Falls on the Ground, It Will Be As Thin as Tofu, It has the characteristics of fat but not greasy, thin and not woody, and mellow entrance.
In the Lu cuisine, the "stew" method is particularly common, according to historical records, in the Bohai Bay area, often catch shrimp, crystal full, large body, tried a variety of methods, found the way of oil stewing, the taste is the best, shrimp into the pot, first fried over the fire, and then with minced garlic stir-frying, put in condiments, add a little water, simmer for 5 minutes, the color of the dish is light red oil, smooth in the mouth, fresh and delicious.
Wood whisker meat is also called alfalfa meat, wood meat, belongs to the Lu cuisine, this dish is mainly cucumber, egg, black fungus and lean pork as raw materials, highlighting the sense of fragrance, historical records have been recorded that "the northern store to chicken fried meat, the name of wood tree meat, cover it has broken yellow also", said is the wood whisker meat, in 2011, the wood whisker meat also appeared in the menu of the Winter Olympic athletes, the taste is fresh, rich in taste, the elderly and children are suitable, make wood whisker meat, no need for complex condiments, are very common ingredients, In most restaurants in Shandong, mushu meat is a common dish, and the table rate is very high.
Sweet and sour tenderloin as a classic home cooking, not only appears in Lu cuisine, Sichuan cuisine, Cantonese cuisine, Yu cuisine, Huaiyang cuisine, sweet and sour tenderloin, people can't help but appetite, the main ingredient for pork tenderloin, the most tender piece of meat on the pig, the meat is tender and easy to digest, and rich in protein and trace elements, loved by small friends.
Lu cuisine is good at pulling silk, in addition to pulling yam, there are plucked apples, pulled bananas, plucked sweet potatoes, etc., this is a dessert dish, often appear at the end of the banquet, the color is golden, the filament can be pulled out more than one meter, so that diners are amazed, the entrance is crispy and sweet and crisp, you need to dip in the water to eat, the water is to stop the filaments, generally for the table beets, this dish can best test the skills of the chef, the general two knives are difficult to succeed, only the authentic Lu cuisine master, can be done in one go, the focus is on the fried sugar color, the fire is easy to paste, the fire is small and can't be pulled out, Be sure to have enough experience and stir-fry slowly over low heat to pull out the silk.
Chinese Lu cuisine is broad and profound, of course, other cuisines are not bad, but because of the relationship between geography and taste, it is its own school, in a word, suitable for their own, is the best.
Unauthorized, forbidden to reprint, found must investigate, I am a recipe for food, love food, daily updates on home cooking and pasta practices, pay attention to my daily learning to cook, will always surprise you.