Cui Hua Lou 7 Dao Town Shop Famous Dishes - Contains detailed preparations
Originally a Lu cuisine restaurant in Beijing, Cui Hua Lou was opened in 1940 and co-founded by a number of Lu cuisine chefs working in Beijing, and the dishes are authentic and well-known at home and abroad. Born in Wangsheren Town, Jinan, Lu cuisine master Li Changchang served as a chef here in 1942. In 1946, Li Changchang returned to Jinan from Beijing, took out his savings for many years, and opened a Cuihua Building opposite the Beiyang Grand Theater on Jingyiwei Third Road, and the famous dishes in the town were chicken sauce sea cucumber, oil burst double crisp, silver wire roll, three non-sticks, large brine noodles, etc. The generation of Peking opera masters Mei Lanfang and Ma Lianliang who came to the theater to perform were all guests of the Cui Hua Lou, and it is said that Mr. Mei Lanfang liked to eat a bowl of large brine noodles here after singing the opera.
Lee Long
A generation of celebrity chefs, founder of Jinan Cuihua Building.
What makes Li long proud is not only the growing reputation of Jinan Cuihua Building, but also the rise of Li Jiaban in the culinary world. Originally, after gaining a firm foothold in Jinan City, Li Changchang brought out many people in the family, such as Li Zengyi, Li Changjun, Li Changhe, Li Changxiang, etc., all of whom became the famous chefs in the Future Lu cuisine industry, and Li Jiaban was especially good at stir-frying dishes, such as nine-turn large intestine, sugar sauce chicken nuggets, glass meat, dried roasted fish, sauce duck fang, etc.
Li Jianguo
One of the first batch of Chinese cooking masters, the president of Jinan Culinary Association, and the inheritor of The long-established Cui Hua Lou of Lu cuisine.
In 1994, Li Jianguo, Li Changchang's son and Master of Chinese cuisine, revived his old brand and opened a Cuihua Building near Ma'anshan Road. In 2008, due to urban demolition, Cuihua Building moved to Jinan Zoo, with an operating area of 800 square meters, and the business has been booming. In 2016, Cuihua Building entered Jinan Kuanhouli. The inheritance here is the best dishes of Li Jiaban, in addition to the family heirloom of three non-sticks, horse tooth meat, etc., as well as the rare milk soup silver lung, bad oil mouth strips, eight treasure cloth bag chicken and so on. CuihuaLou follows the ancient law, does not cut corners, does not cut corners, and does humanistic Lu cuisine with stories, healthy Lu cuisine with real materials, and vitality Lu cuisine that keeps pace with the times.
Milk soup silver lung.
Lungs are the most difficult parts of the pig to enter the dish, how to remove its fishy smell? How can blood-red pig lungs be cooked silvery-white? Want to know the unique techniques of Master Li Jianguo? Open page 97 of The Chinese Chef in July 2018 to get the answer!
In addition to hanging juice, there is also grease oil
When it comes to bad coriander, the first thing that comes to mind is the hanging process that Master Lu is good at, a few bags of bad mud added to yellow wine or flower carving wine soaked overnight, you can get a bowl of clear rotten juice, which is an indispensable flavoring magic weapon for dishes such as bad fish fillets and bad fried belly slices. As everyone knows, in the technical treasure house of Lu Cuisine Master, in addition to hanging the juice, there is also a unique skill - the oil. Cui Hua Lou follows the traditional method of Master Li Changchang to refine bad oil, showing a beautiful amber color, bad aroma, wine aroma, oil aroma, used to make bad oil mouth strips, bad oil moss, bad oil celery, etc., the effect is excellent.
Boiling sesame oil: Peanut oil adds fragrant puree and shallots, ginger slices, garlic and simmer until fragrant, and the filter residue is ready.
This sesame oil is widely used in the back kitchen, want to know how to make it? Hurry up and read "Chinese Chef" in July 2018
Bad oil fillets
This dish is based on the base of the bad boiled fish fillet, but the production details are different - the blackfish takes the meat, puts it flat on the plate, refrigerates it for 3 hours and then slices it into thin slices, and after the oil is white and flattened; first cook 125 grams of fragrant sauce, fry the aroma and then cook the fish fillets, and finally drizzle with 15 grams of sesame oil, the soup color is brighter and more transparent, and the bad oil makes up for the bad sauce, the fish fillets lack of grease aroma, the taste is just right.
Hanging incense juice: a bag of 300 grams of fragrant mud into the basin, add 2 bottles of flower carving wine, 4 bottles of mineral water, 30 grams of ginger and soak for 24 hours, use gauze to filter out the mud residue to get the fragrant juice.
Production Process:
1, take the meat of the blackfish, put it into the dish and refrigerate for 3 hours, take it out and slice it into a 3 mm thick slice, rinse it and put it into the basin, add the appropriate amount of salt, green onion and ginger water, egg white, water starch to grasp and sizing well.
The blackfish is changed to thin slices and marinated and sizing.
2: Heat the oil to 40%, unfold the fillets and slide them one by one until they are broken, then drain the oil.
Slide into the oil one by one until it breaks.
3, the pot left the bottom of the oil heat, sauté chives ginger garlic rice, cook into the sauce 125 grams, scoop in a spoonful of broth boiling incense, mix in 5 grams of salt, after hooking the fish fillets and watered fungus, bamboo shoot slices, carrot slices each appropriate amount, drizzle 15 grams of sesame oil can be put on the pot and plate.
Cook in the bad sauce.
Drizzle in the bad oil and simmer.
Features: amber color, bad smell.
Tasting experience: Bad fish fillets have eaten a lot, Xiaobian feels that this is the best, although the color is deep but more transparent, the fish fillets are white and flat, with a layer of brownish yellow bad oil on it, the entrance is unprecedented rich and bad, the bad oil makes up for the lack of oil aroma of the bad juice, the two match, the effect is excellent.
Bad oil celery
1: Remove the leaves and cut the young parsley into sections, and soak the fungus thoroughly. Bring the pot to a boil in clean water, add a little salt, pour in celery, fungus and carrot slices and blanch quickly, remove and cool.
2: Add 20 grams of sesame oil, 5 grams of minced ginger, 3 grams of salt and mix well to plate.
Features: Celery is crisp and fragrant.
The key to production: bad oil likes ginger, the two with a more intense taste, so when mixing oil cold vegetables must add an appropriate amount of ginger.
Eight treasure cloth bag chicken
This is a traditional handmade Lu dish, showing the chef's exquisite knife work - a small rooster removes the bones in the shape of a cloth bag, brewed with ham grains, shiitake mushroom grains, sea rice and other eight treasure fillings, steaming the eight treasure filling inside the chicken belly and the chicken outside the clear soup to hit the chicken, the rich fresh flavor into the meat and soup, so that the dish is umami and mellow, the meat is soft and rotten, integrated into the compound aroma of eight treasures such as sea rice, ham, shiitake mushrooms, etc., the soup has a rich aftertaste.
Whole chicken deboned:
1. Select a small rooster with a net weight of two pounds, slaughter and bleed from the neck, without opening the chamber.
2. Cut off the joints at the junction between the neck and the root of the wings, and pull out the small bones in the wings.
Cut off the joints of the neck at the junction with the root of the wings.
Pull out the small bones in your wings.
3. The knife face is attached to the bone of the chicken chest cavity and the knife is used backwards, cutting off the joints at the junction between the body and the thigh, and pulling out the entire chicken chest cavity.
Tear the pectoral bone from the flesh.
Withdraw the thoracoid bone.
4, pull out the bones inside the two chicken thighs, the bone removal is completed, and the rooster becomes the shape of a pocket.
Pull out the leg bones.
Cloth bag chicken deboning finish.
The whole chicken is divided into positive culling and inverted culling, the above method is positive culling, the need to use slaughtered but not opened small roosters; for the open can use the method of inverted culling, do you want to know the process of inverted culling? Please flip through The Chinese Chef in July 2018!
To make the eight treasure fillings:
1: Soak in sea rice with water to soften. Jinhua ham soaked soft after dicing. Dice the chicken cake. Dice the chicken, marinate in the base and grease until the color is white. Dice the tendons of the haired hooves. Soak the shiitake mushrooms and dice them thoroughly. Horseshoe peeled and diced.
2, the above seven kinds of raw materials each 50 grams plus 50 grams of green beans together quickly blanched water, fished out and drained.
3: Heat the oil under the pot, sauté the minced green onion and ginger, add the eight treasure ingredients and stir-fry evenly, sprinkle 10 grams of salt to taste.
1, take 300 grams of the fried eight treasure material into the cloth bag chicken, cross the wings from the neck knife into the mouth and then pull out, so that the mouth of the brew is sealed.
Eight treasures are brewed into the belly of the chicken.
Wings penetrate through the knife edge of the neck and pull out of the inside of the chicken mouth, sealing the opening.
2: Blanch the chicken in the bag of eight treasures into boiling water until the skin is tight, fish it out and put it in the basin, pour in the chicken soup, put 10 grams of green onion and ginger slices, 15 grams of salt, and steam for 1.5 hours.
3. After the guest orders, take out the Eight Treasure Chicken, and garnish the heart of the dish and the sliced ham with water to serve.
4, after a long time of steaming, the cloth bag chicken is soft and rotten, guests use chopsticks to tear open, eat very convenient.
Features: salty and fragrant.
Peach gum mountain powder round
Mountain powder circle, also known as mountain vanilla seeds, orchid seeds, strange seeds, is the ripe fruit of basil, shaped like sesame seeds, after absorbing water and expanding, the outer layer of gel-like transparent substance wrapped in black seeds, just like a small star. It has the effect of detoxifying and nourishing the face, clearing the heat and nourishing the stomach, etc., and is a very unique health care ingredient.
This dish combines orchid seeds with peach gum, which also has a nourishing effect, both of which are soft and crispy in taste, and can be eaten with Q elastic lubrication, which can be used as a hot dish and can be chilled into a drink, which is very suitable for summer launch.
After heating and soaking, the seeds gradually turn into gel-shaped pellets.
Three do not stick
This is a signature dish of Li Jiaban, which is produced by non-stick plates, non-stick chopsticks, non-stick teeth, and its color and shape, like a golden full moon. When operating, pay attention to "four noes" and "three looks", "four noes" refers to not tight, not greasy, not oily, not watery. "Not tight" means that the starch content should not be too large, otherwise it will be over-vigorous, and the fried finished product is not loose enough. "No water" means that the content of starch can not be too little, otherwise the finished product has a large moisture content and a sticky texture, and it will come out of the water after being served. "Not greasy" and "not out of oil" means that the oil poured in each time should be all fried into the "texture" of the raw materials, so that it can be both fragrant and not greasy. "Three looks" is one look at color, two looks at shape, and three looks at quality. For the color requirements of the golden with bright, the fire color is uniform, not raw and not simmering, which reflects the chef's mastery of the heat, the fire is small and the taste is sticky and raw, and the fire will appear flared; its shape is full of tension, no agglomeration, no knots, with a spoon, not flowing and not scattering, which shows the chef's control of the texture, if the fry is not strong, the finished product will scatter, if the fried head will be hard plate knots. Its texture is rich and sweet, the taste is smooth and tender, slightly biting, and after eating, only an empty plate and a mouthful of sweet aroma are left, and the technical level is impressive.
Add the egg yolks to water, sugar, starch, etc., beat well, stir-fry in the pot, and slowly gather into pieces.
Horsetooth meat
This is a traditional Lu dish, now almost lost, it uses pork belly with hard ribs of the pig, straight knife up and down, first fried and then stewed and then steamed, the meat precipitates grease, fragrant but not greasy, from the front looks like a horse's teeth with an open mouth, hence the name. The pork belly is changed into a horse's tooth shape on the one hand, on the one hand, it is easy to cook, easy to rot and easy to taste, and it is torn open when eating, without the need for waiters to share meals. The traditional practice of this dish is to put the steamed horsetooth meat directly on the plate, and now Cui Hua Lou reduces the amount of pork belly and deducts six small cups of rice to eat with meat, which is both greasy and reduces the cost.
Pork belly is staggered up and down with a straight knife, shaped like a horse's tooth.
Large brine noodles
Mention of Jinan's noodles, everyone is familiar with the oil swirl, baked cake, eggplant noodles, etc., as everyone knows, Jinan also has a unique regional characteristics of the big brine noodles, with pork belly slices, sea rice, bamboo shoots, chicken cake, fungus, green beans, garlic seedlings, egg flowers eight kinds of ingredients as a brine, with Lu Cuisine master is good at cooking soy sauce throwing egg flower technique to boil the bottom soup, covered in cooked hand-rolled noodles, the color of brown, salty and fragrant, transparent and thick noodle brine tightly wrapped each noodle, very flavorful. In the 1940s, the large halogen noodles of Cui Hua Lou were famous all over the city, and Mr. Mei Lanfang would always come here to order a bowl as a supper after singing at the Beiyang Grand Theater.
Cook the soy sauce in the pot, add the broth and throw the egg mixture.