It's time to share the food with you again. Today Xiaobian recommends a special dish to everyone. If you think that Xiaobian's food is particularly delicious, you can continue to pay attention to Xiaobian.
The production of each dish is related to the specific cultural background and the eating habits of the locals. Jining is rich in wheat, corn, soybeans and other crops. The Jining people eat wheat as their main food and use wheat to make a variety of dishes.
There is a snack called grilled gluten, which is popular in the corners and corners of jining, conquering the mouths of many foodies. When the grilled gluten is at its most beautiful, it is almost a bunch of hands, which not only satisfies people's preferences for spicy, but also has a grilled meat taste when eaten carefully. So how exactly did it come about?
According to historical records, gluten was founded in the Southern and Northern Dynasties period of China, which is a miracle in the vegetarian garden, especially the vegetarian imitation meat dishes with gluten as the main ingredient, which can be called a must of Chinese cuisine and has always been loved by people. By the Yuan Dynasty, gluten had been produced in large quantities, and the method of washing gluten was described in detail in Fang Yizhi's "Little Knowledge of Physics" in the Ming Dynasty. Li Shizhen's "Compendium of Materia Medica, Gu Yi, Wheat" records: "Gluten is made by kneading bran and tsuji water. The ancients rarely knew that it is now a vegetarian essential. ”
According to legend, when Cao Kun arrived in Jining in 1915, he was invited by the Jining warlord Jin Yunpeng, who gave him a roasted Luohan gluten, and after Cao Kun ate it, he greatly praised this dish and wrote down the words "Jining food is unusual, the color and fragrance are excellent".
In order to taste the delicious roasted Luohan gluten, I came to the door of "Ma Lao Da Gluten Skewer". This shop is not big, the front door is full of diners waiting to eat roasted Luohan gluten, seeing so many people would rather queue up to eat delicious, I would like to taste roasted Luohan gluten.
Our country's gastronomic culture can be said to have a long history, broad and profound, and every inch of land has its own cultural charm. Today Xiaobian wants to introduce you to a special food called roasted Luohan gluten, which is a very famous flavor dish, especially in the Jinan region of Shandong Province, and such a dish its name is also very image, that is, gluten is placed around 18 mushrooms, as if it is 18 luohan, so the name of roasted luohan gluten is also derived from this.
Moreover, the finished roasted Luohan gluten shape is very beautiful, fresh and tender, and the shape of the production is also very exquisite, which is also deeply loved by diners and friends, and has become the darling of the local tongue. At the same time, such a dish is also very homely, very grounded, in many ordinary homes, you can see its figure. And it is very simple to make, and the nutrition is also very rich, if you are interested in the officials and friends, you can also follow the steps of the small editor step by step operation.
The main ingredients used to roast Luohan gluten are cooked gluten, shiitake mushrooms, black fungus, mushrooms, magnolia slices, etc. Making gluten is a complex process, first put the flour into the basin, stir it with chopsticks into a flocculent shape, and then form a dough, while washing the noodles with water, while repeatedly fishing for the noodles with your hands, this process takes about 1 hour to knead the gluten. Then steam the washed gluten on the pot.
Preparation method
1: Remove the gluten, cut the parallel flower knife, and then cut into pieces.
2: Add peanut oil to a wok and heat to 60% heat (about 150 °C), fry the gluten to an apricot brown and drain the oil.
3: Put the fried gluten into a pot of boiling water and cook until soft, fish in a basin of warm water, wash off the oil stains, and squeeze out the water.
4: Heat the lard in a wok and heat it to 60% heat (about 150 ° C), add the flattened green onion and ginger, fry until yellow, add soy sauce, boil the rice wine, remove the green onion and ginger, simmer the gluten for 15 minutes, add the water mushroom slices, water hair magnolia slices, mushrooms, fine salt.
5, the back end of the pot away from the fire, the magnolia slices in the bottom of the bowl, the gluten knife edge down piece by piece in the bowl, the mushroom on all sides, the basket with high heat steaming for 10 minutes, take out the buckle in the large soup bowl, decant the soup in the pot, thin the mustard, drizzle with pepper oil.