In my circle of friends, there has recently been an active "Lu Cuisine Promotion Ambassador"——
This year's Mid-Autumn Festival, my friend returned to Shandong with her boyfriend for the first time to meet her parents.
I was very nervous before I went —
I heard that Shandong wine table culture is very complicated?
I heard that Shandong daughters-in-law generally can't go to the dinner table?
I heard that Shandong people eat pancake rolls and green onions?
Unexpectedly, within two days of going back, it automatically became "Shandong Tap Water", sharing various interesting things with us every day:
Shandong's green onions are really big, and a green onion is about to catch up with me!
And, very sweet and delicious!
(Image from the Internet)
Do the people of Shandong love to use inverted sentences when they speak? A little bit of it I think.
The people of Shandong are really polite and polite, and all those who do not know are called "teachers", presumably this is the true portrayal of "threesomes must have my teacher", worthy of the hometown of Confucius and Mengmeng!
As for the urban legends on the table, a friend told us with her personal experience that it is 2020, and the old concept is gradually changing.
For example, the wine table culture, her boyfriend's home is very casual, can drink a little, can not drink not reluctantly.
As for women not being able to go to the table, it is also the old yellow calendar, and now they are all a big family, and they are eating together.
When it comes to eating, she can't stop talking:
In addition to scallion pancakes, there are too many delicious foods in Shandong!
Grilled sea cucumber with green onions, nine turns of large intestines these big dishes hard dishes needless to say, some home-cooked Lu dishes, but also have a taste ~
And, because of a dish, she quickly formed an alliance with her future mother-in-law .
Coriander burst loin
"Coriander" refers to coriander (yán sui), which is also known as coriander.
(A cold knowledge, coriander is the scientific name of the coriander canonical eight hundred, and many places still retain this name.) ）
The taste of coriander, people who don't like it refuse to stay away, but my friend loves it like her future mother-in-law.
Haha, this is not, not a family, do not enter a door ~
Using coriander stems as the main ingredient, stir-frying and cooking dishes is one of the traditional stir-frying methods of Lu cuisine.
The fried meat is soft and pink, and the coriander is crisp and tender and turquoise.
Looking refreshing, eating salty and fresh aftertaste, mixed with a hint of white pepper spicy, and long-lasting coriander fragrance, is the representative of the Jinan flavor branch of Lu cuisine.
But my reason for it is simple: it's easy to buy, fast to make, and delicious enough!
The home-cooked menu can add another member of the fierce general
If you usually fry tenderloin, it is easy to fry old stuffed teeth, learn the coriander explosion method. You can also make your shredded meat as fresh as a restaurant product!
The dish sums up a trilogy:
When curing meat, it is necessary to grasp it several times in parts to let the material absorb;
Cut all the ingredients in advance, mix the sauce, and open the pot in one go;
Before stir-frying, you should quickly cook the meat with more oil and warm oil, which will be very smooth and tender. The oil temperature is too high and the meat is easy to roll, and more oil can also be reused.
Coriander stalks should not be left for a long time, sauté a few times out of the pan to keep crisp and tender. The rich special aroma can also remove the fishy smell of meat.
Home made If you are too lazy to choose the leaves, you can also put them together, the taste is just as good!
This dish can also be replaced with pork tenderloin for chicken, beef or lamb, belly shreds, unlocking a variety of coriander with a tempting coriander flavor.
- Coriander Burst Tenderloin-
[ Ingredients ]
Marinated tenderloin : 300g pork tenderloin 1 tbsp salt 1 tbsp onion ginger water 1 tsp Steamed fish soy sauce 1 tsp sugar 1 tsp egg white 1 tbsp corn starch
Fried tenderloin: 5 coriander (coriander) 1 green onion 1 small piece of ginger 3 cloves of garlic 1 tsp of red pepper 1 tsp of salt 1 tsp of balsamic vinegar 1 tsp of white pepper 1 tsp of sugar
This formula is for two servings
1大勺＝1 table spoon＝15ml
1小勺＝1 tea spoon＝5ml
[ Recipes ]
1. Change the pork tenderloin into thin slices, then cut into even filaments, soak in water for 10 minutes to remove the blood
Washing off the blood of the pork can both remove the smell of blood and make the finished tenderloin whiter in color
2. Squeeze the soaked tenderloin dry, add a small spoonful of salt, 1 small spoon of steamed fish soy sauce, and 1 small spoon of sugar to mix well
Add 1 tbsp of green onion and ginger water and stir until the pork is fully absorbed, then add 1 egg white to continue to mix well, then add 1 tbsp of cornstarch and stir well.
Finally, add a large spoonful of cooking oil and mix well
After adding one liquid at a time, you need to grasp it until it is completely absorbed before continuing to add the next one
3. Coriander (coriander) leaves cut into inch pieces, green onion cut into thin strips, ginger into strips, red pepper into strips, garlic slices
4. Add a small spoonful of salt, 1 teaspoon of balsamic vinegar, 1 teaspoon of white pepper, 1 teaspoon of sugar, and 1 large spoon of water into a bowl to make the sauce
Coriander tenderloin is a stir-fry dish, and preparing the sauce in advance can reduce the time that the ingredients stay in the pot
5. Heat the pot and add a little cold oil to the pot, then add 1 finger of deep cooking oil, when the oil is warm to 30% heat, put in the tenderloin silk and quickly slide open, change color and fish out
The filtered cooked oil can retain cured meat and mix vegetables, but it is not suitable for secondary cooking
6. Leave 1 tbsp of bottom oil in the pot, heat the oil to 80% heat, add ginger shredded, shredded shallots, red pepper shreds, garlic slices and stir-fry to make the aroma, pour into the coriander stalks (coriander stalks) on high heat and stir-fry a few times, then add the tenderloin and sauce and stir-fry well
The spicy tenderloin served while it is hot, and the rich aroma comes to the nose, which is particularly stimulating for the appetite.
The charm of stir-frying is that even if there is no soup and no hook, the oil and water on each chopstick meat are also extraordinarily delicious!
The first time I ate coriander stalks so intensively, there was no less crispness than celery, and it was interesting to match the tender shredded meat.
Moreover, coriander is warm and sweet, stomach digestion, coupled with tenderloin rich in protein, can also supplement the spleen.
Autumn and winter do not patronize to eat big fish and meat supplements, this fast hand small stir-fry can promote the absorption and digestion of nutrients, people with bad spleen and stomach can often eat.
For different cultures, do not be prejudiced, do not be arrogant, and have a deep understanding in order to have a fair judgment.
A fast and delicious coriander tenderloin also made me greatly interested in Lu cuisine and Shandong cuisine!
The thought of a large number of unencashed areas of delicious food makes me jump for it.
If there is a little cute from Shandong who loves to eat Shandong cuisine, welcome to leave a message to recommend me more~