Pu cai produced in Jinan Daming Lake, its shape is like zibai, its taste is like bamboo shoots, with moss cauliflower, winter mushrooms, ham slices and milk soup cooking, the entrance is light and delicious, the aftertaste is mellow and long, this is the "crown of Jinan soup dishes" - milk soup pu cai.
In addition to "summer rain lotus" in Daming Lake, there are also special Pu dishes
Milk soup pu cai is a famous specialty dish in Jinan. The "milk soup pu cabbage" cooked with milk soup and pu cabbage was very famous as early as the Ming and Qing dynasties, and it is still famous today. The poet Zang Kejia's popular essay "Hometown Cuisine", which once mentioned that "in Daming Lake, in the middle of the lotus flowers, there are many pu vegetables, standing up with tender green bodies..." The same pu vegetables, cooked with milk soup into dishes, have become "milk soup pu vegetables" known as "the crown of Jinan soup dishes".
Pu cai is an aquatic herb, but also nature to the people of Jinan mouth blessing, when the hot summer makes you lose your appetite, eat a specialty of this Daming Lake, absolutely can make you from the mouth to the heart. "Shandong Tongzhi, Products" calls pu cai "pu shoots", which is a common product of "daily vegetables" used by Jinan people. Pu cabbage is eaten in the following ways: "milk soup pu cabbage", "pot collapsed pu cabbage" (cold dish) and so on. As for the Jinan people's favorite pu cabbage hot noodle dumplings, pu cabbage flat food, etc., it is also a common food loved by people. Whoever has tasted these delicacies is full of praise. "In addition to the most famous Xia Yuhe on the shore of Daming Lake, it is also a Pu cuisine." Zhang Tao, a famous chef of Jinan Lu cuisine, joked, "Now like Jinan's Huashan and Yaoqiang, there are places where Pu cuisine is grown, and you can also buy them at the market, but if you want to make milk soup pu vegetables, of course, it is the best to pick Daming Lakeside." ”
Authentic milk soup is made with chicken and duck
Jinan cuisine, known in ancient times as lixia cuisine, originated from the Luxi place and featured soup dishes as a major feature. Milk soup pu cai, as the name suggests, its main ingredient is pu cuisine, and the other is milk soup. Broth is generally divided into three kinds: hair soup, milk soup and clear soup, milk soup is generally made of chicken, duck and pork bones, pig claws, pork knuckles, pork belly and other raw materials that are easy to make the soup white.
In the 6th century AD, Gaoyang Taishou Jia Sixun of Shandong Province wrote the following text when talking about Shandong folk cooking techniques: "Pounding beef and sheep bones to make them crushed, cooked, juiced, skimmed away the foam, and stopped to make it clear." In fact, this is the predecessor of what later generations call "clear soup" and "milk soup". After many years of development of cooking skills, local chefs have summed up a set of processes for cooking soup with fat chicken, fat duck and pork bones, and appropriately add chicken puree to absorb all the impurities in the soup, so there is a "clear soup". Chefs boil bones together in the "clear soup" so that the bone marrow dissolves into the soup, so that it becomes a "milk soup" with a milky white color and a strong flavor.
"Using ingredients such as chicken and duck, elbow bones and other ingredients to boil the soup in about a day, it is the most authentic milk soup, if the family makes it, no of these materials can be replaced by cooked minced meat, boiled until the soup becomes thick white." Speaking of milk soup, Zhang Tao came to the spirit, "I have been making Lu cuisine for 30 years, milk soup is the classic signature of Lu cuisine, the whole dish is a fine dish, if you don't do well, you can ruin a good dish. ”
Take a sip of milk soup, the taste is fresh and rich
Eat a bite of puddle, light and tasty
Zhang Tao demonstrated the method of milk soup pu cai for reporters on the spot:
Remove the old leaves of the skin of the puddle, remove about 1/2 to 2/3, it is best to leave only the tender heart, the ingredients can include ham, shiitake mushrooms, green onions, ginger, etc. Specifically, cut the pu cabbage into 3 cm long segments, string it with hot water (including ingredients), prepare the cooked milk soup, add clear oil to the pot, add a little flour after simmering the onion and ginger, push the flour evenly, add a little boiling cold water, put in the milk soup, cook for a few minutes to see if the concentration is appropriate, then add salt, monosodium glutamate, chicken essence to taste, and finally pour the main and ingredients such as puddle and shiitake mushrooms into the pot, and do it after opening the pot.
"Generally speaking, if you make it at home, a family of three can use 3 to 4 pairs of puddle, do not need to put too much, mainly milk soup must be done well." Zhang Tao said, "In addition, we must use low oil temperature to keep the nutrition of the dish, low carbon and healthy." ”
After the preparation, the crown soup of Jinan soup is milky white, and the pu cabbage soaked in it is like a spring shoot after the rain, and the tender white is permeated with a faint green. Drink a mouthful of milk soup, the taste is fresh and strong, eat a bite of puddle, light and delicious. If you want to taste the most characteristic soup in Jinan, try the milk soup pu cai, which will definitely make you feel endless.
(Text / Liu Meiting Picture from the Internet)
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