Eating mood is the Tao, technical practices are techniques, good techniques can play the ultimate beauty of ingredients, life to food as a realization, from farming civilization to fishing civilization, even though food has thousands of tastes. Popular food writer Michael Rohrman said: "Everything is done based on a set of basic techniques, and if you know these techniques, there are very few dishes that can't be made in the kitchen." ”
Lu cuisine originated in the State of Qi and the State of Lu (present-day Shandong Province) during the Spring and Autumn Warring States period, and was formed in the Qin and Han Dynasties. After the Song Dynasty, Lu cuisine became the representative of "Northern Food" and was one of the eight major cuisines in China.
Factions: Coastal Jiaodong cuisine (mainly seafood) and inland Jinan cuisine and self-contained Confucius cuisine.
Features: Lu cuisine pays attention to pure seasoning, the taste is salty and fresh, with fresh, tender, fragrant and crisp characteristics. Pay great attention to the preparation of clear soup and milk soup, the clear soup color is clear and fresh, and the milk soup color is white and mellow.
Unique skills: There are more than 30 kinds of cooking techniques commonly used in Lu cuisine, especially the unique and specialized techniques of explosion and grilling. The explosive method pays attention to rapid fire and fast frying; the grilling technique is the original of Lu cuisine, the raw materials are pickled with sticky powder, fried on both sides of the yellow side, and the juice is slowly cooked; the finished product of the grilling method is neatly formed, the taste is thick and rotten, and the juice is tight and thick.
And Confucius, who "does not eat tired of fine food, and is not tired of fineness", also has a series of "no food" propositions, such as "fish are fed and meat is not eaten, color is evil and does not eat, stink is not eaten, lost and not eaten, from time to time does not eat, cut is not right, can not be eaten, can not be its sauce is not eaten ...". It shows that at that time, Lu cuisine had paid great attention to science, paid attention to hygiene, and also pursued the artistry of knife work and spices, which had reached the point of becoming more and more exquisite.
The Northern Wei Dynasty's Qi Min Zhi Shu makes a more comprehensive summary of the cooking techniques of the Yellow River Basin, mainly in shandong. It not only elaborates on the cooking methods of frying, roasting, stir-frying, boiling, roasting, steaming, pickling, waxing, stewing, and bad, but also records the preparation methods of famous dishes such as "roast duck" and "roast suckling pig".
Lu cuisine hot dish technique:
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explode
(1) Clear frying (2) Dry frying (3) Soft frying (4) Crispy frying (5) Crisp frying (6) Roll frying (7) Loose frying (8) Plate frying (9) Splash frying (10) Oil frying (11) Soaking
steam
(1) Jiao Xi (2) Slippery (3) Soft Boiling (4) Bad Boiling (5) Vinegar Slippery (6) Sugar Boiling (7) Water Boiling
burst
(1) Oil explosion (2) Sauce explosion (3) Onion explosion (4) Coriander explosion (5) Soup explosion (6) Hot
fry
(1) Raw stir-fry (2) Cooked stir-fry (3) Stir-fry (4) Slippery stir-fry (5) Soft stir-fry (6) Dry stir-fry (7) Stir-fry
boil
(1) Frying cooking (2) Frying cooking (3) Qing cooking (4) Dry cooking (5) Vinegar cooking
burn
(1) Braised (2) White blanched (3) Onion blanched (4) Sauce blanched (5) Bad Blanched (6) Dry Blanched
scratch
(1) Red steak (2) White steak
braise
(1) Natural color stew (2) Milk soup stew (3) red stew
Braised
(1) Red stew (2) Yellow stew (3) Oil stew
stew
(1) Clear stew (2) Red stew (3) Stew
depend on
(1) Frying by (2) Frying
simmer
(1) Red simmer (2) White simmer
fry
(1) Dry frying (2) Frying (3) Soft cooking
float
(1) Qingyi (2) Confusion
steam
(1) Steaming (2) Steaming (3) Steaming
roast
(1) Open oven roasting (2) Dark oven roasting
Sugar sticky
(1) Honey juice (2) Hanging cream (3) Glass (4) Pulling silk
other
(1) Paste (2) Collapse (3) Boil (4) Shabu (5) Brew
Cold vegetable technique
mix
(1) Raw mix (2) Cooked mix (3) Warm mix (4) Mixed mix
Blanch
(1) Blanching (2) Slippery
pickle
(1) Salting (2) Drunken pickling (3) Bad salting
After talking about the technique, let's talk about the three schools of Lu cuisine, Jiaodong cuisine is good at frying, frying, grilling, boiling, steaming; the taste is fresh, partial to light; the selection of ingredients is mostly shrimp, conch, abalone, oyster yellow, kelp and other seafood.
Among them, the famous dish is "grilled original shell abalone", the main ingredient is the Sea Treasure Abalone of the Changshan Archipelago, cooked with the traditional technique of Lu cuisine, which is delicious and tender, and stimulates people's appetite. Other famous dishes include crab yellow shark fin, hibiscus dried scallops, roasted sea cucumber, grilled prawns, fried oyster yellow and steamed gagi fish.
Jinan pie is famous for its soup, supplemented by frying, stir-frying, roasting, frying, and the dishes are known for their clear, fresh, crisp and tender dishes. Among them, the famous dishes include clear soup assortment and milk soup pu cabbage, which are fresh and elegant, and unique. The tender and browned Yellow River carp, the crisp and tender oil burst double crisp, and the pot tofu of vegetarian vegetables show the fire power of Jinan pie. During the Guangxu period of the Qing Dynasty, the owner of the Jiuhualin Restaurant in Jinan washed the pig intestine, boiled it with spices and boiled it until it was soft and crispy, cut it into sections, and added soy sauce, sugar, spices, etc. to make a fragrant and fat braised sausage, which was famous in the city. Later, it was improved in production, the washed large intestine was boiled in boiling water, fried in oil, and then cooked with seasoning and spices, this dish tasted more delicious. According to its elaborate production, the literati named it "Nine Turns of the Great Intestine".
Confucius cuisine from Qufu has a long history and exquisite ingredients. The knife work is delicate, the cooking procedures are strict and complex. The taste is light and tender, soft and mellow, original taste, and the production of dishes is refined, always maintaining traditional flavors. "Eight Immortals Crossing the Sea and Making Lohan" is the first dish of the Confucius Celebration Feast, using shark fin, sea cucumber, abalone, fish bone, fish belly, shrimp, asparagus and ham as "Eight Immortals". The chicken breast meat is chopped into puree and made into an Arhat money at the bottom of the bowl, called "Arhat". After making it, it is placed in a round porcelain jar, arranged in an eight-sided manner, with luohan chicken in the middle, sprinkled with slices of ham, ginger slices and the green vegetable leaves, and then poured the boiled chicken soup on top. In the old days, this dish was sung on the table, and while tasting the delicious food, listening to the opera was very lively and extravagant.
The unique skills of Lu cuisine:
Sources of umami: broth, sea intestine flour, shrimp seeds
The Northern Wei Jia Sixun 'Qi Min Zhi Shu' records the earliest broth in the history of human cooking: "Pound the bones of cattle and sheep, crush them, cook them to get the juice, sweep away the foam, and stop it to make it clear." "The tradition of Shandong cuisine in making and using broth has continued to this day. Broth (old hen, duck, bone, lean meat, elbow, pork belly and other long wash, water, and then wash, boil for a long time, skim off the foam) is divided into milk soup and clear soup, clear soup clear to the bottom, milk soup milky white smooth. A large number of hot dishes in Lu cuisine rely heavily on broth.
Large flip spoon
Lu Cai's spoon exhausts all the possibilities of Chinese food spoon flipping action, according to the size of the movement of raw materials in the spoon and the direction of movement can be divided into small spoon, large spoon, auxiliary spoon, hanging spoon, shaking spoon, turning spoon and hand spoon and other techniques. Among them, the large flip spoon is the peak of the technical difficulty of the flip spoon, which is unique to the Lu cuisine. It is to do 180 ° flip of the raw materials in the spoon at one time, that is to say, the raw materials achieve the effect of "bottom to the sky" through the large spoon, which is called the large spoon because of the large action and the large flipping amplitude. The large flip spoon is suitable for shaping raw materials and beautiful dishes, such as the "crab yellow grilled winter melon" in the "grilled" method, after the winter melon strips are buried in the ripe place, the code is placed on the plate, and then gently pushed into the soup that has been adjusted and grilled with a small fire to taste, and the technique of the large spoon is used after the hook, so that the dish falls steadily in the spoon, and its shape is not scattered and is exactly the same as the shape of the code plate. A dish like this is nothing more than a big flip spoon. Another example is "braised crystal fish", the main ingredient is also burned into the flavor of the hook, the same use of large spoon technique, the fish body surface color, knife work, juice the most perfect parts to show the guests.
Sauté sugar with plucking
Lu Cuisine: Plucked yam
Honey juice, hanging cream, glass, plucking silk, stir-fried sugar color, is the five steps of fried sugar according to the progressive relationship of Lu cuisine. The key point to do wire pulling is 160 degrees oil temperature boiling sugar, and then pull the wire when the temperature drops to 140 degrees, at this time the silk will be pumped very long, and almost everyone will do the wire pulling in Zibo, Shandong, where it originated. The special skill of the Lu cuisine chef is the oil bottom sinking sugar: a pot of oil, fried on the top of the main ingredient, boiled sugar under the oil, and wait until the main ingredient is fried, and the silk is also made almost at the same time, which epitomizes the exquisite skill of the Lu cuisine chef to grasp the heat.
Whole chicken out of the bone
The famous dish that uses the whole chicken bone technique in Lu cuisine is the Xiajin cloth bag chicken, which is said to be the official cuisine of the Yuan Dynasty. Fang Xuecheng, a literary scholar in Qianlong in the Qing Dynasty and a member of Xiajin Zhixian County, was very fond of eating Xiajin's cloth bag chicken and often asked Xiajin's famous chef to cook this dish for him. He also often used this dish to honor his mother. County beggars, teachings, canonical histories and other subordinate liao have also followed suit, and worship their parents with cloth bags of chickens. Fang Xuecheng left office and returned to his hometown of Anhui, and when entertaining guests, he must also cook chicken in a cloth bag to entertain the guests according to Xia Jin's practice. Diners praised it one after another, but Fang Xuecheng thought it was not good enough, and also said in his notes "RiMiao Yu": "Although the food is beautiful, it is not as good as the taste of The Taste", that is, it is not as good as the authentic taste of Natsu. Modern Lu cuisine celebrity chef Song Qiyuan master Blindfold can complete the whole chicken bone in only 4 minutes, which is recorded in the Guinness World Records.
Cloth bag chicken (Lu cuisine technique: whole chicken out of the bone)
Slice as thin as a cicada wing, shredded and needle-threaded
Tang Duancheng's "Youyang Miscellaneous Tricks" records: "Jinshi Duan Shuo tasted the Southern Filial Piety, was good at cutting, thin silk wisps, light and blown, the knife was swift, and if it was in rhythm, it was showy because of the guests' skills." "The action of the knife-wielding person is so skillful and light, the light wind of the cut meat can be lifted, which shows the fineness of the meat and the fineness of the knife skill."
Lu cuisine's warm mandarin fish fillets, mandarin fish after deboning and then a knife to accurately peel, the whole skin is not broken, each piece of fish can be as thin as a cicada wing, can reveal the words of the newspaper. Stir the lotus silk, the lotus silk is cut as thin as a hair, and each silk can pass through the eye of the needle.
Cut the shredded meat on the satin
In the "Same Sayings" written by The Song Dynasty Zeng Sanyi, it is also recorded that the Shandong chef performed a knife worker at the Taishan Temple Festival, Yun: "There is a person who makes a person prostrate himself on the ground, and uses his quilt as a knife, takes a pound of meat, transports a fine strand of knife, withdraws the meat and wipes it, and the soldier is not injured in the slightest." "This knife craftsmanship is the same as the performance of today's chefs who cut meat with silk cloth, but it is even more wonderful.
Hand pull live sea cucumber
Fresh sea cucumber taste hard, in order to solve this problem, Lu cuisine chef through the technology of pulling, the live sea cucumber into a thin and transparent large piece, sea cucumber fascia translucent, thin as a cicada wing, and then cooked, rebound after the hand pull sea cucumber has been soft and hard moderate, or cooked or boiled, the taste is unique. Lu cuisine celebrity chef high-speed construction of "hand pull live sea cucumber" broke the Guinness World Record, he pulled out the world's thinnest sea cucumber, only 0.003 mm sea cucumber.