Lu cuisine, one of the eight major cuisines in China, originated in Shandong, and most of the dishes have a strong Qilu flavor.
Compared with other cuisines, Lu cuisine is recognized as the longest-standing, most technical, most difficult, and most skilled cuisine, so it is natural for everyone to list it as the first of the eight major cuisines.
And most of the Lu cuisine dishes are more solemn and generous, and many of them are high-end dishes, and they are good at using high-grade ingredients such as bird's nest, abalone, fish bones, and sea cucumbers when cooking, so they have a strong palace cuisine charm, which is quite face-saving for banqueting.
In addition to the "color, aroma, taste" of the dishes, in fact, Lu cuisine also has its own pursuit in terms of nutrition, the dishes made are basically high calories, high protein, high fat, to meet the needs of people in the northern region to resist the cold, the body is extremely nourishing, so everyone can also find that Shandong Ye will be more robust, in fact, this is the daily diet caused.
In terms of cooking, Lu cuisine is good at stir-frying, boiling, braising, grilling and other techniques, and especially likes to use raw soup for seasoning, such as chicken soup or pig's trotter soup to add flavor and freshness.
The following is to share with you the classic Lu cuisine - a pint of tofu, friends who love Lu cuisine, may wish to try to learn it.
【Ichipot Tofu】
Ingredients: 2 boxes of home-cooked tofu, 70g of shiitake mushrooms, 50g of bamboo shoot slices, minced ginger, 6 Tianjin rapeseed, 1 egg skin, 40g carrots
Seasoning 1: 1 spoonful of salt, 1 spoonful of sesame oil, 2 spoonfuls of white powder, 1 egg white
Seasoning 2: 1 tbsp oyster sauce, 1 cup broth, 1/2 tbsp sesame oil, 1 tbsp MSG, 1/2 tbsp salt
Preparation steps:
1: Drain the tofu and remove the moisture, then cut off all the hard crusts around it, add seasoning 1 and stir well, and finally set aside through a sieve.
2, shiitake mushrooms we put in warm water to soak hair, and then remove the old roots and impurities, after cleaning directly cut into small cubes, and then cut the bamboo shoots also cut into small cubes, together with ginger minced mix well, and then all of them under the pot, plus seasoning 2 stir-fry after the appearance of the put out for use.
3. Put the plastic wrap on the model, evenly apply a layer of sesame oil, then spread half of the tofu in step 1 on the model, and then spread the ingredients of step 2 on top of the tofu, and finally spread the other half of the tofu on the top.
4, the egg skin we cut into fine cubes, on the top of the tofu cake put out "a pin" two big characters, and then the carrot chopped sprinkled on the side of the tofu, on the pot in the middle of the heat steamed water, about 15 minutes to remove, and finally with the hot Green River vegetables to the main, and then drizzled with appropriate seasonings can be enjoyed.
【Tips at the end of the article】
1, the seasonings are prepared in advance, cooking will not be busy, not to cause confusion.
2, the cleaning of shiitake mushrooms must be in place, otherwise there will be sediment in the dish, affecting the overall taste.
3, Qingjiang vegetables can also be replaced by other vegetables, the decorative effect is actually similar.