If you want to use a word to describe Zibo, it must be the tenderness of the iron man. The 3,000-year-old qi style and ancient charm, atmosphere and boldness are the first impressions of the city, and the delicacy and tolerance are the charm in her bones.
Zibo's cuisine is the same, seemingly rough and bold, eclectic, but it actually implies a delicate mind and fine cooking. When the word "Tao" in the word "authentic" is read softly, it becomes a heartfelt compliment.
On July 12, CCTV-4 "Food China" series "Authentic Flavor" focused on authentic Zibo cuisine, the program used 4 kinds of food, to answer the audience's understanding and persistence of Zibo people on fine cooking, but also let the audience sigh, "Zi" taste is really authentic!
Boshan tofu box
Zibo is located in the hinterland of Shandong, the climate is warm, providing an excellent growth environment for all kinds of ingredients, here is not only the fertile soil of various types of ingredients, but also the birthplace of Qi culture, Confucian "food is not tired of fine, not tired of fine" thinking, has lasted for thousands of years, exquisite and exquisite, is the Zibo people's dietary creed, they can always use exquisite knife work, so that ordinary ingredients shine.
Tofu box, a dish that Zibo people must eat at the New Year feast, is also one of the highest order rates in major restaurants, known as the first dish in Zibo.
To transform the soft tofu into a firm and tangible "box" requires the blessing of a knife. Sour pulp tofu, the texture is elastic, only it is the best raw material for making tofu boxes. Rectangular tofu into the oil set, and then the tip of the knife into the box, go with the trend, hollow out the inside, each side is thin and consistent, the box is firm and tangible, but there is enough space, the hand is stable, the knife is accurate, and the power is seen.
The stir-frying of the filling is the time to exert creativity, and the ingredients can be mixed according to their preferences, and the frugality is changed by people and tastes. Open the lid of the tofu box, the inside is a plump filling, and there is a kind head to open the box to see the treasure. Zibo people's pursuit of food makes an ordinary piece of tofu a well-deserved protagonist at the banquet.
Eight treasure gourd chicken
In zibo's culinary world, exquisite knife work is the foundation of the establishment, and the fine combination of ingredients is the way for chefs to advance.
Eight treasure gourd chicken, shaped like a gourd, takes the beauty of Fulu Shuangquan. The eight treasures of the gourd chicken are rich in filling, the eight treasures are: pork belly, bamboo shoots, dried scallops, shrimp, sea cucumbers, bamboo mushrooms, mushrooms, fish maws. But if you want to really release the freshness of the "Eight Treasures", you also need a chicken to make a container full of umami flavor.
A chicken, 120 bones, if you want to make the chicken shaped like a gourd, you need to complete the whole chicken bonelessness without destroying the shape of the chicken. All the work must be done through the 6 cm long opening at the neck of the chicken, even the experienced chef must be careful, a little inattentive, the chicken skin is damaged, the previous work is abandoned, the strength, depth, angle of the knife, all rely on the feel accumulated over the years.
Stir-fry loin flowers
Zibo people feel that the best embodiment of the fire is to stir-fry waist flowers. In Zibo, there is no chef who dares to let down his guard. Experienced gourmets can taste the chef's level with just a stir-fried loin flower.
Fresh pork loin, cut in the middle, remove the fishy fascia tissue, beat the wheat ear flower knife. This step requires full patience and care, and the flower knife is played well to ensure that when the pork loin is under the pot, it is heated evenly. Double explosion is the secret of success.
In the case of hot oil, the moisture on the surface of the waist flower quickly evaporates, coking and shaping, and three seconds out of the pot, which is the first explosion of the stir-fried waist flower.
Ginger garlic stir-fry, a spoonful of long-experienced millet vinegar into the pot, acetic acid and moisture quickly evaporated, leaving a seemingly sour taste and a more intense vinegar aroma, which is the second explosion of stir-fried waist flowers.
Green peppers, fungus, cauliflower, meat and vegetarian collocation; The cucumber fragrance and tomato are sweet and sour, adding to the complex taste. The waist flowers that have been slid in advance are re-added to the pot, stir-fried on high heat, and the moment of turning from raw to cooked, it is crisp and tender, smooth, excellent taste, sour and salty, and each has its own magic.
White honey food
Zibo people have always maintained their love for the old taste of their hometown and adhered to the inheritance of ancient skills. It is better to live without food than to eat without noodles. Steamed buns, steamed buns, burnt cakes, fritters, these noodles almost hold up the Table of Shandong people. But for Zibo people, pasta is far more than a nutritious staple food, exquisite pasta, but also the sense of ritual in Zibo people's pasta.
White honey food, there is also an image name called honey qianzhang. White and translucent, fluffy and soft in the mouth, sweet but not greasy.
500 g of noodles, 250 g of oil to make puff pastry. Eggs, increase toughness, make a dough. When the dough is wrapped in puff pastry, two doughs with very different textures merge into one. A honey nine-layer puff pastry, walking hammer out, means that the shaping begins. Folding, unfolding, and folding again, the force is precise, and the finished product can have a clear layer.
A pair of clever hands, folded out of the shape of a flower. When put into the pot, the dough is gradually stretched under the stimulation of the oil temperature, and the low temperature can maintain the snow white color of the dough. At this time, when a hint of sweetness comes to light, a mouthful of sweetness loved by Zibo people has become.