China is a big country in food culture, and it is second to none in the world in terms of the number of dishes, the breadth of tastes, the advanced nature and complexity of the methods. Due to China's vast territory and complex environment, the food culture of the southeast, south, and northwest shows obvious regional differences. For a long time, the cuisine of different regions of China has been influenced by the local environment, climate, products, customs and eating habits, forming various genres with local flavor characteristics. In China, there are eight major cuisines, namely Lu cuisine, Cantonese cuisine, Sichuan cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine, which are widely recognized.
The eight major cuisines are the first to promote Lu cuisine. Originating in Shandong Province, Lu cuisine has a long history, a long history and a deep heritage, and has had a great impact on the development of cooking technology in Beijing, Tianjin, North China and Northeast China. 2500 years ago, the Confucian school originated in Shandong, laying the foundation for the aesthetic orientation of Chinese food to focus on refinement, neutrality and health; in 1600, the "steaming, boiling, roasting, brewing, frying, frying, boiling, cooking, frying, boiling, cooking, frying, waxing, salt, soy sauce, sauce, wine, honey, pepper" summarized in the middle and lower reaches of the Yellow River laid the framework for Chinese cooking techniques; during the Ming and Qing dynasties, a large number of Shandong chefs and dishes entered the court, further sublimating the elegant, Orthodox and nourishing style characteristics of Shandong cuisine.
Pot roasted elbow is a special traditional dish in Tai'an, Shandong Province, which is crispy and hot and grilled, and is a large piece on the table. The key to making pot roast elbows is to hang the paste and master the heat. When hanging the paste, mix the paste with flour and eggs in the original soup of boiled elbows. When frying, first use medium heat, then use low heat, and then use rapid fire to make it golden and crispy. Plate in a neat and uniform manner. Roll up the lotus leaf cake and serve with pepper salt, sugar, noodle sauce and green onions for a better taste.
"Pot roast meat" has been described in ancient books as early as the Yuan Dynasty, and then gradually changed to refined meat - elbow roasting. Its preparation method is delicate and the process is complex. The following brings you the specific practice of elbows, easy to learn, you can do at home. Without further ado, learn.
Ingredients: Baoyu snow pig front elbow meat (deboned) 500 g.
Seasoning: 5 grams of salt, 50 grams of sweet noodle sauce, 20 grams of cooking wine, 50 grams of soy sauce, 2 eggs, 10 grams of ginger, 10 grams of green onion, 150 grams of wet starch, 5 grams of pepper noodles, 1 kg of peanut oil (about 100 grams).
1: Scrape and wash the elbow meat, put it in a pot and cook it over high heat, then take it out and wash it. Cut into 2 cm wide slices, put the skin down into a bowl, put the green onion, oil and wine, put it in the basket and steam it, decant the soup, remove the green onion and ginger.
2: Put starch, salt, eggs and wine together in a bowl and mix into a paste. Pour half of the paste into a saucepan and push flat, place the steamed elbow skin down on the paste (keeping the elbow in its original shape), and then pour the other half of the paste evenly over the elbow.
3: Pour peanut oil into a pot, heat over high heat to 70% heat, then turn to low heat. Pick up the flat meat, gently push your elbow into the oil, fry until slightly hard, and lift it up with a spatula to prevent the bottom from scorching. Then move the pot to a high heat, fry until semi-transparent, turn the elbow meat over, then fry on it, poke a few small holes with iron chopsticks, make it easy to fry through, see the oil bubble, fry until golden brown, fish out, drain the oil, chop the plate into 3 pieces and then cut into pieces, arrange it into saddle-shaped plates, sprinkle with pepper noodles.
4: Change the elbow to a bull's eye cube when eating, and eat it with sweet noodle sauce, pancakes, green onions, pretzels, etc.
The characteristics of the pot roasted elbow are that the outside is burnt and tender, the meat is fragrant but not greasy, such as rolling up with lotus leaf cake to eat, it has a special flavor.
Fried elbows should be tender on the outside and tender on the inside, fat and not greasy, and the main points of its production are as follows.
1. When cooking the elbow, first use a knife to scrape off the outer skin, do not bring hair.
2. When frying, gently push with a hand spoon to make the heat even.
3. When frying, it is best to keep the elbow round and reshape it, or re-shape it into a saddle shape.
4. Due to the excess during the frying process, it is necessary to prepare 1000 grams of vegetable oil.