When I talk about Lu cuisine, I think of salty and fresh, and I feel that "spicy" has nothing to do with Shandong. Shandong people can't eat spicy? First of all, Zaozhuang spicy chicken from Shandong, Linyi fried chicken, expressed disbelief!
Stir-fried with tender chicken and fresh chili peppers and rice vinegar, this dish is spicy and refreshing, and you can eat three bowls of rice with a rich soup!
However, spicy chicken can only represent a part of "Shandong spicy", and the real "Shandong spicy" is "Shandong spicy general Sanhaojie" - onion, ginger, garlic! Shandong people are not afraid of spicy, they are afraid that our spicy you can't eat!
Shandong is rich in onion, ginger and garlic, not only large output, but also high quality, of which Zhangqiu scallions, Cangshan garlic, Laiwu ginger are exported overseas. Recently, the "National Onion, Ginger and Garlic Industry Development Seminar" was also held in Shandong.
Originating in Shandong, Lu cuisine ranks first among the eight major cuisines, if there is any secret, in addition to the knife work, it may be the proportion of onion, ginger and garlic. In Lu cuisine, whether it is cooking a chicken, or braised fish, braised shrimp in oil, whether it is mixed vegetables, vegetarian dishes, or seafood, soups, you can see the figure of onion, ginger and garlic.
Image source| Tao Zexiang
Many people will also say, onion ginger garlic is what is special, not to use to fry the pot, we also use wow! But Shandong's use of onions, ginger and garlic is not just what you think.
If you come to Shandong to eat Lu cuisine, when asked if you are afraid of eating, if you say that you do not want onions, ginger and garlic, the chef will definitely rush out of the kitchen and you are anxious. For Shandong people, there is no onion, ginger and garlic in the kitchen, and people who can cook again will also fall into confusion.
Just like many southerners do not understand how to put garlic in the middle of stir-frying, in addition to frying pots, Shandong will put onions, ginger and garlic in the middle of stir-frying. Moreover, in Shandong, onion, ginger and garlic are not only ingredients, but also indispensable ingredients!
Onion, ginger, garlic, add a few small peppers, hot oil frying pan, Shandong's "spicy dishes" are ready for you, hurry up and take a look!
A head of garlic
The garlic in Cangshan and Jinxiang, Shandong, is particularly famous, with a large head like a child's fist, neat petals, and a sticky and spicy fragrance. According to records, since the Eastern Han Dynasty, garlic has settled in Shandong.
Shandong people love to eat raw garlic, especially when eating buns, dumplings like to accompany garlic, in Shandong's bun shop, often buns do not give you a few heads of garlic first. And dumpling vinegar with garlic paste is also the soul of eating dumplings. It can not only appetize and relieve grease, but also promote digestion.
Shandong people must have garlic mortar, whether it is mixed with cold vegetables or used as ingredients, they like to pound some garlic paste to eat, and the pounding time is slightly longer, and when pounding, you have to work hard, because the garlic paste that is mashed out is spicy enough and strong enough! If you don't eat it since you were a child, the average person with that spiciness would never be able to eat it.
In addition to the pickling of lapa garlic during the Lapa Festival, other times it is also pickled with sugar garlic to eat.
There is a classic dish in Lu cuisine - garlic fried meat, which is fried with garlic slices and meat slices, the meat is tender and fragrant, with a slightly spicy taste, hanging a rich sauce, crisp garlic slices and the greasy meat, taste more refreshing and delicious.
In the barbecue stalls in the evening, in a feast of food, garlic absolutely occupies the stage. The fragrant roasted eggplant is covered with minced garlic, the eggplant is mixed with garlic, the fragrance that wafts out seems to have been magically cast, the garlic is still crisp and spicy, but it makes people eat one bite after another, and they can't stop at all.
And roasted garlic is a must for barbecue! Some are skewered separately, and some are grilled on an iron plate with pieces of meat, and the roasted garlic becomes soft and delicate, and the spiciness is much lighter, but there is a little sweet taste. Moreover, seven pieces of roasted garlic are used as a pair of medicines, which is a folk remedy for diarrhea, which has a good role in sterilization and relieving the stomach and intestines.
Image source| Yingying baby cherry
Image | white tower
Eating seafood in Jiaodong, it is customary to accompany onions, ginger and garlic, especially shrimp, scallops and garlic vermicelli, or when grilling scallops and oysters, garlic is added, and garlic is fused with seafood soup to make it more delicious.
A green onion
Starting from one meter eighty-three, Zhangqiu scallions that can grow to more than two meters have brushed the network countless times, and the rows of "onion walls" are really shocking! The green onions in the south are beautiful, and the green onions in the north are clear and beautiful, white and pure, and the water is spiritual.
This green onion from Shandong, when making green onions, sprinkles a handful of pans or pancakes when the fruit is fried, and the aroma is overflowing; in the classic stewed pot noodles of Shandong, if there is less green onion, the aroma of the whole bowl of noodles will be greatly reduced. When making shallots, they are wrapped in pancakes and served with bean paste, which is spicy but also spicy and sweet. Like raw garlic, raw green onions are also a favorite way for Shandong people.
In addition, Shandong Laiwu's chicken leg onions are also famous at home and abroad, compared to the tall of Zhangqiu scallions, Laiwu's chicken leg onions are not tall, but the onions are white and fat, and the spicy taste is more sufficient, known as one of the "Laiwu Three Spicy".
Shandong's onions are not only used to fry the pot in Lu cuisine, as long as you taste Lu cuisine, you will understand that onions are by no means ingredients but a regular dish that absolutely occupies a place!
The most classic is the fried sea cucumber with green onions, which are hugged together with the sea cucumber segments and covered with a thick sauce. If you only eat sea cucumbers, it must be a layman, you must have a sea cucumber with a piece of green onion, the green onion is wrapped in a rich sauce, and the sea cucumber is put in the mouth, the two are fused, and a clever change has taken place. Onions are no longer spicy, but more soft and flavorful.
In addition, dumplings in the Luzhong region of Shandong province like to be stuffed with green onions, and ginger juice is also added to flavor.
In the mixed vegetable menu, Shandong people have a preference for the eight belts of onion mixing, refreshing and slightly spicy stalks of green onions with fresh and tender eight belts, mixed with soy sauce, put the eight belts and shredded green onions into the mouth together, the spicy onion flavor and the taste of the sea echo between the lips and teeth, spicy, delicious people can not resist.
The source of the photos | Yuha Kitchen
Shandong people's noodles can not be missing onions, the Ming Dynasty generation of poets Li Panlong's favorite "onion flavor buns" in Jinan, is to steam the green onions and buns together, the green onions are fragrant and there are no onions in the filling. On the early morning stall, the golden crispy shallot oil cake emits a rich aroma of green onions, if there is no onion, it is just an ordinary pastry.
A piece of ginger
"Eat radish in winter and eat ginger in summer, don't look for a doctor to prescribe medicine", ginger is very important in both the Food Industry and the Chinese Medicine Industry in China. Compared with onions and garlic, ginger seems to have its own heat, a little more melting and warming; however, people who are not used to eating it will definitely panic as soon as they smell it. Shandong people love to eat ginger, and it is also recorded in the Analects that Confucius "does not withdraw ginger and does not eat much."
Shandong has a long history of eating ginger, Laiwusheng produces ginger, known as the "hometown of ginger", since the Qing Dynasty, Laiwu ginger has been taxed as the main crop.
In Shandong, when cooking meat, you must put ginger, both to fishy and fresh, especially when eating crab, conch and other seafood, you must be accompanied by ginger vinegar juice, not only as a dipping sauce, but also seafood with ginger minced to eat together, so as to neutralize the fishy and cold of seafood, nourishing health.
Image source| Kitchen Cuckoo
The ginger mixed lotus in the famous dish of old Jinan is sliced with the white lotus root of Daming Lake, mixed with ginger and vinegar juice, the taste is sour and sweet, and the ginger minced neutralizes the cold of the lotus, the crisp lotus flakes, with the fragrance of ginger, the refreshing taste is beautiful.
In addition, there are many ways to eat ginger: raw ginger slices, made ginger candy, brewed ginger tea, pickled salted ginger and so on. The boiled ginger soup is an essential drink for winter to resist cold and colds, and scrambled eggs with ginger minced sesame oil are also a folk remedy for children's cough. The elders of Shandong often cut a slice of ginger to eat in the winter morning, and the hot and spicy ginger has a very good effect on dispelling the cold and warming up the body.
Ginger has the effect of dispelling cold, dispelling dampness, warming the stomach, accelerating blood circulation, etc., but it should also be noted that "within one year, do not eat ginger in autumn; within one day, do not eat ginger at night." "Ancient customs.
The northern weather is cold and humid, and the three ingredients of onion, ginger and garlic carry their own heat, stimulating the taste buds of every Shandong person with fiery heat, and also warming the body and heart of every Shandong person, which is the unique "spicy" of Shandong! It is the spicy and pungent when eating white, the essence of the spices and tastes as an ingredient, the finishing touch of a famous dish, and the strong nostalgia of every northerner in the south...
Next time you come to Shandong, why not challenge the onion, ginger and garlic to feel whether Shandong people can eat spicy in the end?!
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