Lu cuisine, which originated in Shandong, is the only spontaneous cuisine among the four major cuisines of the Han Chinese (compared to the Influential cuisines such as Huaiyang, Sichuan and Cantonese), and is the oldest, most technical, most difficult and most effective cuisine. ——China Kitchen Federation
Stir-fried crab with garlic
Ingredients: 1200 g sea crab
Accessories: garlic 150 g, pepper 15 g, red pepper 15 g, wheat flour 20 g, salt 4 g, cooking wine 10 g, vegetable oil 50 g, sugar 5 g
steps:
1. After the live crab is slaughtered, chop it into pieces, dip the flour in the incision, put it in vegetable oil and fry it until it is light golden brown; the green and red peppers are destemmed and the seeds are washed and chopped into minced pieces.
2. Peel and mince the garlic and sauté in oil until light golden brown, add salt, monosodium glutamate and a little sugar and stir-fry well, then add crab pieces and stir-fry, then add green and red pepper minced, cooking wine, stir-fry dry out of the pot.
Grilled chestnut cabbage
Ingredients: cabbage hearts 400 g, canned chestnuts (or raw chestnuts 250 g)
Accessories: 40 grams of clear oil, 2 grams of minced green onion and ginger, 20 grams of cooking wine, 5 grams of soy sauce, 5 grams of sugar, 2 grams of salt, 5 grams of monosodium glutamate, 35 grams of water starch, 5 grams of sesame oil, and an appropriate amount of broth
1. Cut the cabbage hearts into long strips with a knife. Blanch the canned chestnuts with boiling water. If using raw chestnuts, cook them incision, peel them, and cut them in half.
2. Steam the cabbage in a steamer, or blanch it in boiling water, then straighten out the yard and put it on the plate.
3. Put the oil in the pot to heat it, put the green onion and ginger minced and stir-fry, cook the cooking wine, add soy sauce, salt, broth, sugar, monosodium glutamate, put chestnuts, sugar, turn the heat to cook slightly, hook the water starch, turn the spoon, drizzle sesame oil.
Tea scent cuttlefish blanch
Ingredients: 500 g cuttlefish, Longjing tea to taste
Accessories: a little monosodium glutamate, a little cooking wine, an appropriate amount of curd milk, a little garlic powder, a little corn starch, a little vegetable oil, a little white sesame seeds
1. Remove the cuttlefish from the internal organs and wash, and control the water with a clean towel.
2. Soak the Longjing tea leaves in boiling water, take the clean tea leaves and set aside.
3. Mix the cuttlefish with white curd milk, monosodium glutamate, rice wine, garlic powder and corn starch, and fry them in a 70% hot oil pan. The tea leaves are crispy.
4. Take a clean pot, put down the cuttlefish, sliding oil, sauté the minced green onion and ginger, add the tea leaves and spices and stir-fry well, sprinkle with white sesame seeds.
Fried stuffed eggplant
Ingredients: 500 g eggplant, 200 g fish, 100 g pork
Accessories: oil to taste, salt to taste, green onion to taste, shochu to taste, soy sauce chicken sauce to taste
1. First chop the fish and pork, add shochu, soy sauce, salt and oil and mix well until the glue starts.
2. Cut the eggplant melon with a slashing knife method into double-linked melon with the upper and lower skins. Then stuff the meat into the eggplant slit with a small spoon until it is full.
3. Heat the pan with oil, the heat is not too large, to fry slowly, until the eggplant is fried to a golden brown, turn over and fry the other side.
4. Finally, drizzle with a little sauce to make chicken in soy sauce.
Hemp powder elbow
Ingredients: pork knuckle 500 g
Accessories: 1 sprig of peppercorns, 50 grams of walnuts, 20 green beans, salt, 5 grams of monosodium glutamate, 15 grams of green onion, appropriate amount of ginger, appropriate amount of garlic, 150 grams of sesame paste, 25 grams of smoked vinegar
1. Make elbow blocks. First scrape the skin of the elbow clean, put it in a pot of boiling water and cook until it is nine ripe, cut into 1.5cm long, 0.6cm wide, 0.3cm thick pieces, put it into the net pot, add water, green onion and pepper cooking wine, a little salt, bring to a boil on high heat, remove the foam, remove the foam, fish out to cool, put it in a bowl and set aside.
2. Hemp powder. Place the wok on high heat, scoop in 400 grams of two clear soups, salt to taste, bring to a boil, skim off the foam, move to a low heat, and add 135 grams of wet dough powder. Remove the end of the pot from the eye of the fire, slowly pour 100 grams of sesame paste, stir while pouring, boil and pour into a bowl, put it in the refrigerator to freeze to become "hemp powder", take out and cut into elephant eye pieces and set aside.
3. Make "white jade halogen". Put the net pot on the high heat, put two clear soup 200 grams and a small amount of refined salt, monosodium glutamate, boiling and then skim off the foam, hook in the wet dough powder 15 grams, and then put in the green onion, pepper, cooking wine, green onion oil, ginger juice, mix well to become "white jade brine".
4. Forming. Pour 50 grams of sesame paste into the net bowl, add two clear soups, fine salt, monosodium glutamate and stir well, grind into a thin paste, mix well with the elbow pieces, so that the elbows are covered with a layer of sesame paste, then add hemp powder and the block to mix well, put into the dish, and sprinkle walnuts and green beans on top. Flower peppers are blanched with boiling water to shake off the water, shoot the fragrance with a knife, place them in the middle of the "hemp powder elbow", and pour "white jade brine" to serve.
5. When eating, put the minced garlic, pickled sprouts, pickled carrots, and cucumber shreds in a small dish, together with a small bowl of smoked vinegar, as a condiment for "hemp powder elbow".
Cloth bag chicken
Ingredients: stupid chicken, sea cucumber, yaozhu (dried scallops), abalone, magnolia slices, lean pork, ham, squid, mushrooms, etc.
Accessories: pepper oil, soy sauce, fine salt, cooking wine, monosodium glutamate, water mass powder, broth, green onion, ginger, oil, etc.
1: Wash with clean water, soak for 2 hours and set aside.
2: Shell the cinnamon balls and leave the meat for later.
3: Soak the red beans, dates and water, bring to a boil over high heat.
4. Add guiyuan.
5: After boiling again, turn to simmer for 60 minutes.
Proto-shell abalone
Ingredients: 200 g of fresh abalone with shell. 50 grams of partial fish meat, 30 grams of ham meat, 35 grams of net winter shoots, 20 grams of cooked green beans.
Accessories: 25 grams of rice wine, 10 grams of refined salt, 20 grams of egg white, 20 grams of wet starch, 5 grams of chicken fat, 10 grams of green onion, garlic and ginger, 250 grams of clear soup, 15 grams of monosodium glutamate, 500 grams of lye, abalone juice, steamed fish soy sauce.
1. Wash the shelled abalone and boil it in boiling water. Dig out the meat and split it into 0.16 cm slices. Slices of ham and shiitake mushrooms 3.3 cm long, 1.3 cm wide and 0.16 cm thick.
2. Make the fish puree, add to the bowl, humidify the starch, rice wine, fine salt, egg white, minced green onion and ginger, stir well, pour into a large plate and flatten (leave the edge of the plate).
3. The abalone shell is brushed with 5% lye, and then boiled in boiling water, fished out of the controlled water, the abalone shell is facing upwards, neatly pressed on the fish puree into the cage and steamed for 5 minutes to take out.
4. Put clear soup, salt, rice wine, abalone fillets, winter shoots, ham, green beans in the wok, boil to skim off the foam, throw the colander out of the abalone shell, the soup in the pot is hooked with wet starch, put in the MONOSG, drizzle with chicken fat, pour on the abalone.
Stone sauce party
Ingredients: pork belly
Accessories: green onion, ginger, salt, chicken essence, cooking wine, soy sauce, sugar, water starch, large ingredients, cinnamon
1: Bring water to a boil, blanch the pork belly for 2 to 3 minutes, sit in the pot and light the fire and pour in the oil, sauté the large ingredients, cinnamon, green onion and ginger to make the aroma, add salt, chicken essence, soy sauce, cooking wine, sugar, pour in the appropriate amount of water, put in the pork belly and simmer for 3 to 4 hours.
2: Take out the stewed pork belly, put it on the plate, leave a little soup in the pot, thin the water starch and pour it on the meat.
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