Shandong offers a wealth of resources, including natural scenery, culture, art, and cuisine, all of which are unique to the various regions of Shandong.Snacksand have a long history and distinctive characteristics.During the Spring and Autumn and Warring States periods, the prosperous states of Qi and Lu, with their romantic spirit, coexisted in Shandong.For thousands of years, these two different cultures have influenced each other, and their impact on Shandong continues to this day.Shandong is one of the cradles of ancient Chinese culture, and its long history, rich culture, and diverse folk customs have led to unique characteristics in Shandong and other regions.When traveling to different parts of Shandong, you can find local specialties that will delight your taste buds.What Shandong specialties would you like to try?

Clear Oil PancakesPancakes

Introduction

"Clear Oil Pancakes" are made with peanuts, which is a healthier alternative to pancakes made with pork fat.Peanutsare the key ingredient.The "pancakes" are characterized by their unique shape.They are a refined version of hand-made noodles.This type of food is a popular snack in Shandong.The Clear Oil Pancakes are known for their crispy exterior and soft interior, their golden color, and their sweet and delicious flavor.Characteristics: Crispy exterior and soft interior, even golden color, sweet and delicious taste, uniform size and shape, and no sticking or overlapping.History and CultureIn 1949, 16-year-old Ji Shenxiang started working at a famous restaurant called "One New Restaurant". He began as a cook, and later learned how to make Clear Oil Pancakes from a master named Wang Qingguo, who had been hired from Beijing.Because "One New Restaurant" serves Beijing-style dishes, which are known for their strong flavors, famous Beijing opera masters such as Mei Lanfang, Shang Xiaoyun, and He Xiaobai often ate at "One New" after performing at the Jin Nan Yang Grand Theatre. They would enjoy Clear Oil Pancakes.Clear Oil Pancakes are made with peanuts, which is a healthier alternative to pancakes made with pork fat.The "pancakes" are characterized by their unique shape.The noodles are made by stretching them very thin, then rolled into circular patties. The patties are then partially fried and partially baked to cook them.Finally, the patties are pulled apart and spread out on a plate, sprinkled with green and red peppers, and then sugar, resulting in a delicious snack.

The Clear Oil Pancakes are known for their crispy exterior and soft interior, their golden color, and their sweet and delicious flavor.

Characteristics: Crispy exterior and soft interior, even golden color, sweet and delicious taste, uniform size and shape, and no sticking or overlapping.After the dough has been rested for a period of time, the dough is rolled into long strips and stretched repeatedly until it is about eight or nine times thinner. This creates hundreds of thin noodles, which are then cut into segments and rolled into circular patties.The patties are then baked in a pan, and sprinkled with green and red peppers and sugar.The Clear Oil Pancakes are known for their crispy exterior and soft interior, their golden color, and their sweet and delicious flavor.Characteristics: Crispy exterior and soft interior, even golden color, sweet and delicious taste, uniform size and shape, and no sticking or overlapping.After the dough has been rested for a period of time, the dough is rolled into long strips and stretched repeatedly until it is about eight or nine times thinner. This creates hundreds of thin noodles, which are then cut into segments and rolled into circular patties.The patties are then baked in a pan, and sprinkled with green and red peppers and sugar.The Clear Oil Pancakes are known for their crispy exterior and soft interior, their golden color, and their sweet and delicious flavor.Characteristics: Crispy exterior and soft interior, even golden color, sweet and delicious taste, uniform size and shape, and no sticking or overlapping.After the dough has been rested for a period of time, the dough is rolled into long strips and stretched repeatedly until it is about eight or nine times thinner. This creates hundreds of thin noodles, which are then cut into segments and rolled into circular patties.The patties are then baked in a pan, and sprinkled with green and red peppers and sugar.The Clear Oil Pancakes are known for their crispy exterior and soft interior, their golden color, and their sweet and delicious flavor.

The Clear Oil Pancakes are known for their crispy exterior and soft interior, their golden color, and their sweet and delicious flavor.

The Clear Oil Pancakes are known for their crispy exterior and soft interior, their golden color, and their sweet and delicious flavor.Flour– 2000g (approximately 500g remaining) peanut oil – 500-600g (oil ratio for 1500g flour)Salt– 8g, sugar – 300g, dried shrimp – 50g, alkaline powder – 5g.

Method: 1. Pour the flour into a bowl, then add 800g of warm water with 8g of salt, mix well, knead the dough thoroughly, and let it rest for about 10 minutes. Dissolve 5g of alkaline powder in 25g of warm water for later use.

2. Transfer the dough to a working surface, knead again, and shape into long strips about 8 cm in diameter.Evenly spread the alkaline solution on the surface of the strips, grasp both ends of the strip with your hands, and slap it on the working surface. First, lift the middle part of the dough upwards, then slap it downwards. After the dough becomes firm, stand up and use both hands to pull the dough from both ends.Repeat the above 6 times, then start pulling out small strips.

3. Hold the dough strips made with both hands, fold them in half, and use even force to pull them outwards. When the strips are about 150cm long, cross your index fingers on both hands to pull, fold, and pull them again. Repeat this 7 times (called "knitting").Remove the dough at both ends, and sprinkle some flour before folding each time.First, brush one side with peanut oil, then the dough that has been fried in a pot, brush with peanut oil. The oil should be evenly distributed, and each strand of dough should have oil, but the oil should not be too much or too little. Too much oil will easily stick together.After brushing the oil, cut the dough into 30 pieces (either cut the dough into segments first, then brush oil on each piece).First, turn the dough segment clockwise, roll it into a circle, and press the other end of the dough onto the dough board. Then, press the dough into a circular shape with a diameter of about 8cm with your hands.

4. Fry 30 dough circles three times.First, put one-sixth of the prepared peanut oil in a flat pan, heat to about 60%, then put in 10 dough circles, and first fry one side over medium heat, then turn it over to fry the other side, and when both sides are golden brown, pour two-thirds of the remaining peanut oil into the pan twice, so that the temperature inside the pan remains at 60-70%, and fry until the dough circles are golden yellow.

5. Let the fried dough circles cool for 10 minutes, then squeeze and stretch them, and put them into a 5-inch bowl, and sprinkle with white sugar and dried shrimp.If the consumers want to eat savory, you can add some salt.Or, separately put white sugar, dried shrimp, and salt into containers, and bring them to the table together with the stretched dough circles. The consumers can choose freely.

SugarVinegarFried dough

Introduction

The main ingredients of sugar-vinegar fried dough areMillet.Due to the different spices added, the taste is different. There are peanuts,Chestnuts,Pineapple,BananaMint, rose, and other different flavors, thin and crispy, fragrant and not greasy, golden in color, with a variety of types, rich in nutrients, and easy to digest.(Jinan)

History and Culture

Some areas in Shandong have a long history of eating fried dough as a staple food. The famous writer Pu Songling wrote about "Fried Dough" in the Qing Dynasty.The traditional method of making fried dough is: first, grind millet and soybeans intoMillet porridge, then scoop it into a hot pan, and use a scraper to makeThin pancakes, and bake them.

Sugar-vinegar fried dough was first created in the early 1930s by Wang, who opened a fried dough shop called "De Shun"He used millet and white sugar to make millet porridge, and when the fried dough was almost cooked, he would remove it from the pan and stack it into a square shape, and then bake it on the stove.This kind of fried dough is very crispy and delicious, and it will not rot, so it became a famous local food in Jinan.

Dizhou Chicken

Introduction

Dizhou chicken originated in the Qing Dynasty, was passed down during the Republic of China, and is now a famous food, with a history of 300 years. After more than ten generations of chicken farmers, it has become a unique Chinese food that is perfect in color, aroma, taste, shape, and quality. It is also very healthy and nutritious, and easy to digest.

The characteristics of Dizhou chicken are: beautiful appearance, whole body is debone, the meat is tender and delicious, light and elegant, the taste is rich, nutritious, and easy to digest.The shape is: two legs are bent, claws enter the chicken cavity, two wings pass through the neck and mouth, the whole chicken is lying on its side, the color is golden and rosy, it looks like a duck floating on the water, with feathers and hair, very beautiful.

History and Culture

Originated in the Ming Dynasty

In the late Yuan Dynasty and early Ming Dynasty, with the flourishing of the Grand Canal, Dezhou became the most important city in the nine provinces.The economy began to prosper, and there wereRoasted chickens.Old men who carry baskets to sell roasted chickens are often seen near the canal, water and sand stations, and government offices.This roasted chicken is made by hand, and is delicious. It is lying on its side, with red color and fragrant aroma, and the meat is tender and delicious. It is the prototype of Dizhou chicken.With the development of the economy, Dezhou became a wealthy city in the early Ming Dynasty, and was one of the thirty-three largest cities in the country.In 1937, after the Lugou Bridge Incident, the Nationalist government launched an attack on Jinan, and the air force bombed the city, and a large building collapsed and fell on the fried dough shop. Zhang Wenhan, the owner, was trapped under the rubble and died. His wife and the unborn child were lucky enough to survive.The fried dough shop was in a state of complete ruin.People have been buying cooked chicken, starting with the Jia family, but the most famous is "Xu cooked chicken", and also the Zhang family on the west side. Also, many people opened shops.Of course, at that time, only wealthy people and merchants could eat cooked chicken. Ordinary people could only dream of it.However, the inventors and makers of cooked chicken are the real working people.They worked hard to make a living,and had to worry a lot.They also made contributions to society.Later, they developed chicken dishes. In small family workshops and with old, crude production processes, they created a primitive chicken culture, with a strong chicken aroma and a pleasant atmosphere.

It originated in the Qing Dynasty.

In the 31st year of the Qing Emperor (1692), there was a chicken cook named Jia Jiancai on the outside of the west gate of the city of Dezhou. He had a chicken shop.Because this street led to the canal, the business was quite good.One day, Mr. Jia had an urgent matter to go out.He asked the second assistant to take care of the fire.However, Mr. Jia left, and the assistant fell asleep in front of the stove. When he woke up, he found that the chicken was overcooked.When he was at a loss, Mr. Jia came back and tried to take the chicken out and sell it in the shop.Surprisingly, the aroma of the chicken attracted many passersby to buy it.The customers tasted it and praised it: "Not only is the meat tender and flavorful, but even the bones are crispy and delicious. It is truly a dish that makes you feel full."After that, Mr. Jia carefully researched and improved his skills.This is the original method of making braised chicken, which is to cook with a large fire and then simmer with a small fire. In modern terms, it means that the fire and the cooking time must be done in the right order. Because of this, braised chicken is also called "braised."The Jia family's chicken became famous, and the regular customers suggested that the chicken should have a name.Mr. Jia himself couldn't come up with a good name.After a while, he suddenly thought of a local old man named Ma Lao, and he thought that he could definitely come up with a good name.So, he askedChicken LeafPlace two freshly cooked chickens on a plate, quickly walk to the house of Ma Xiu, the magistrate of Ma's Alley, and ask him to name the chicken.Ma Xiu tasted the chicken and inquired about the method, while tasting and reciting, he spontaneously recited: "Heat and shake the bones to separate, exotic aroma, so enticing;Make the old man's five fingers taste, delicious and long-lasting." After finishing the poem, he exclaimed: "This is a five-spice roasted chicken!" In the second year, 1693, Jia Jiancai brought roasted chicken to the Lantern Festival, which was a great success, and became famous.From then on, Dezhou became a place where roasted chicken and fried chicken were produced and sold together, which lasted for several years.

Passed down to the Republic of China

The pace of the times entered the 20th century. With the full opening of the Tianjin-Pu Railway and the Shida Railway, the development of roasted chicken in Dezhou entered a prosperous period, presenting a scene of "competing voices".The shopkeepers, in order to promote their sales, inherited the skills, and secretly "stole" each other's skills, which objectively promoted the improvement of roasting chicken making skills.At this time, most roasting chicken shops were concentrated in front of the railway station square, and there were shops adjacent to each other, and stalls were scattered throughout.The aroma wafted from the street, attracting people's attention.The main representatives of roasting chicken heirs in this period are Hou Baoqing of "Bolan " roasting chicken shop and Han Shengong of "De Shun " roasting chicken shop, as well as Zhang, Cui, and Duanmu families (all from Dezhou), who followed the production points of Jia and Xu families.Han Shengong was a shopkeeper who was not good at talking, but focused on the skills of roasting.He groped and summarized the roasting and frying experience of predecessors, improved the process, added ingredients, and also put a lot of effort into the cleaning and frying of chickens, especially in the simmering and roasting.Initially, he and Wu Qinghai and Cui Jinlu cooperated to open a roasting chicken shop called "De Shun ".Finally, he and Zhang Jintang, Zhang Jingui, and Duanmu Zhao Rong opened a four-way shop called "Center ", and several people cooperated to learn from each other, abandoned roasting, and specialized in roasting, which laid a solid foundation for the further development of roasting chicken skills.At this time, due to the development of railways, the sales reached Northeast, Central, and South China, and the annual sales reached 30,000.At this time, the roasted chicken had reached the state of five-spice, roasting, with color, aroma, taste, shape, and tableware, all on the road to excellence.

Method

The choice of chicken is very important. The chicken raised in Dezhou's four farms is the best source.In the production, the selection of chicken is meticulous, the process is rigorous, the ingredients are scientific, and the processing is delicate.It is called roasting chicken, roasting means simmering with fire for a long time, using the old broth for many years, and adding spices such as sarsaparilla, cinnamon, jade fruit, cinnamon sticks, white bark, and cinnamon.

First, slaughter: cut the neck of 750g+ chicken, remove blood, and soak in water at about 65°C to remove chicken hair, peel off the old skin from legs, mouth, and claws, then cut open from the hip, remove internal organs, and drain blood.

Second, shape: put the chicken's legs upright, the claws inserted into the belly, the wings cross from the mouth, resembling "duck floating on water".

Third, roasting: coat the chicken withHoneyand water, then fry in boiling oil until the chicken is golden brown.

Fourth, simmering with ingredients: before cooking, put a metal grid at the bottom of the pot to prevent sticking, then place the processed chicken in the pot according to the degree of age, and add broth to prevent the chicken from floating. When cooking, use high heat to simmer, and simmer with low heat to stop the oil, simmer chicken for 6-8 hours for young chicken, and 8-10 hours for old chicken. The main broth for roasting chicken is the original broth, and the new broth is also added in the proportion. The ingredients include:PeppercornCinnamon, star anise, white bark, camphor, Sichuan pepper, gingerFennelandSoy sauceSugar, salt, etc., which makes the roasted chicken with complete and beautiful shape, golden and red color, tender and delicious meat.Gua baoBun

Introductiondumplings

History and culture

The dry cake is said to have originated from the "Tianyuan dry cake" in the Jin Dynasty.This snack has a long history and is a popular snack in many places.In addition to the above, there are many other snacks in Dezhou, such as dried noodles, dried meat, dried vegetables, etc.In addition to the above, there are many other snacks in Dezhou, such as dried noodles, dried meat, dried vegetables, etc.In addition to the above, there are many other snacks in Dezhou, such as dried noodles, dried meat, dried vegetables, etc.In addition to the above, there are many other snacks in Dezhou, such as dried noodles, dried meat, dried vegetables, etc.In addition to the above, there are many other snacks in Dezhou, such as dried noodles, dried meat, dried vegetables, etc.In addition to the above, there are many other snacks in Dezhou, such as dried noodles, dried meat, dried vegetables, etc.from Shandong cuisine.He liked the Dragon Spring Dumplings.He also liked pork belly and cucumber.It was delicious.Egg flower soup was also very delicious.He also liked peanut porridge.If you can't eat it, you can pack it in a lotus leaf.The lotus leaf was very fragrant.This is a famous old brand in Jinan. It is not only a food, but also a culture.Historical and culturalThe founder of the "Grassball Dumpling Shop", Zhang Wenhan, had studied at the "Jingzhun Garden" restaurant in Luo Kou as a child. He was honest and didn't like to talk, and he only knew how to cook and chop vegetables all day. Because of his introverted personality, he was nicknamed "Grassball" by the neighbors.

In 1937, after the Lugou Bridge Incident, they and their family fled from Luo Kou to Jinan.

With the help of their friends, they opened a dumpling shop at the south end of the "Taikeping Temple Street" in the west of the city. Later, they moved to the " " at the end of the " ", which is now the location. They used "Grassball" as their name.Zhang Wenhan continued to make dumplings based on the teacher's teachings, and carefully researched and created his own unique flavors.The Grassball Dumplings are not only visually appealing and delicious, but also have a rich and delicate taste. Plus, Zhang is honest and trustworthy, so the Grassball Dumplings quickly became famous in Jinan.

After operating for several years, in order to attract customers and increase revenue, the shop added some cooked wineand small stir-fried dishes. The business was very prosperous.Shortly thereafter, the War of Liberation broke out. In September 1948, during the Jinan battle, the Nationalist army bombarded the city with airplanes, and a food shop next door was accidentally bombed. The tall wall collapsed and fell on the dumpling shop. Zhang Wenhan was crushed to death.His wife and unborn child were lucky enough to escape the accident. The Grassball Dumplings also faced unprecedented difficulties.The cooked eel was soft, fragrant, and reddish, with tender meat and whole bones.It is a traditional food that everyone can eat.Potstickers are a Chinese snack originating from Jinan, Shandong. They are fried or steamed small food, with delicate and delicious flavors. The most common filling is pork, and it is often paired with different fresh vegetables according to the season.Later, Zhang Wenhan's wife and his late friend together renovated and reopened the shop, but the business was not as successful as before, and it could only barely maintain.After the joint operation in 1956, the bun shop was taken over by Jinan Food Company, and the shop was renovated and expanded, with more staff and improved business.

Oil swirls

Introduction

Jinan's famous snack, oil swirls, have crispy outer skin and tender inner filling, with fragrant scallions, and are named oil swirls because of their spiral shape, golden yellow surface.Jinan people often eat oil swirls while they are hot, accompanied by a bowl of shredded chicken.Dumplingswhich is a great value.Oil swirls have two types, circular and elliptical.Even more refined ones, after the oil swirls are mature, poke a hole and put in aeggthen bake in the oven for a while, the egg and oil swirls become one, even more delicious.

History and culture

It is said that oil swirls were brought from Nanjing by the Xu brothers (now in Qihe County) in the Qing Dynasty when they traveled south, and the flavor of oil swirls in the south is sweet, after the Xu brothers came to Jinan, they changed the flavor of oil swirls to salty and savory according to the eating habits of the local people, and this flavor has been passed down.

In " " written by Gu Zhong in the Qing Dynasty, the preparation of oil swirls is described as: "…make dough, roll out.Then put in oil, roll out.Then put in oil, roll out again seven times.Fry in the stove, very beautiful." It is said that during the Guangxu years, the Fengji Tower in Jinan was one of the earliest shops to sell oil swirls, and the "Wen Sheng Garden" restaurant, which opened in the 20th year of the Qing Dynasty, was known for selling a variety of local snacks, including oil swirls.

White fishEgg

Introduction

White fish is a delicious and popular Han dish, belonging to the Lu cuisine.Made fromThe shape of potstickers is, but the potstickers in Tianjin are similar to a hat.entrails, when processing, the fresh entrails are cut, and mixed with alum and salt liquid, so thatproteinsolidifies, which is the finished product.This dish has been popular in Shandong in the early Qing Dynasty, and Shandong restaurants in Beijing in the middle of the Qing Dynasty were also very popular, especially favored by literati and gourmands. Yuan Mei, a great poet and gourmand in the Qing Dynasty, tasted this dish many times and recorded the preparation method in " ": "The freshest and most difficult to serve is the white fish, one must soak it in river water, remove the sand and scum, then addchicken soupmushroomsto braise.is the best at making it.

How to make

1. First, wash the white fish with water, peel off the skin, and put it in a pot of cold water. After boiling, put it in a pot and cook for 6 hours;2. Then, peel the white fish apart and put it in a pot of cold water. When it is half cooked, change the water and cook again, repeat 5-6 times, to remove the salty and fishy taste;3. Put a spoon on the stove, add 250ml of chicken soup, white fish, soy sauce, yellow wine, ginger juice, salt andMSGand cook.4. After the soup is boiled, remove the foam, add cornstarch mixed with water and stir until smooth.5. Then addpepperand stir for two times, pour in cooked chicken oil and pour into the bowl, sprinkle withcilantropowder, and it is done.

Yellow familyGrilled meat

Introduction

Jinan traditional flavor snack, known for its rich aroma, crispy skin and tender meat, and is famous throughout the province and beyond.

History and culture

The ancestors of chapter Qiu in the early years of the Kangxi period in the Qing Dynasty, were selling grilled meat at the east gate of the old city in Zhangqiu, with a history of more than 300 years. The old brand " " was renamed " " in the early years of the Republic of China, and is still operating at the same location.The grilled meat made by this shop has its own flavor, which is of high quality, and is called "Yellow grilled meat" by the people.Since the Huang family has been engaged in roasting meat for generations, passing down the skills and methods from father to son, they have been a local favorite for generations.In April 1956, the Huang family's roast meat was showcased at a Shandong famous products and handicrafts exhibition. Huang Xiang, the grandfather of Huang Chu-chun, created the roast meat, which received high praise at the exhibition, and has since been introduced both domestically and internationally as a famous local dish, allowing people from all over the world to taste the delicious flavor of Huang family's roast meat.

Huang family's roast meat was extremely popular during the Qing Dynasty, with significant sales, and the number of people making and selling roast meat in Huang Bay also increased. During the late Qing Dynasty, there were already four or five families making and selling roast meat. During the Republic of China, someone in Huang Bay opened a roast meat shop in a courtyard in Jinan city, and with the development of commercial and industrial activities in Jinan, the roast meat shop "Xiang Xiang Zhai" moved to the fourth street of the second road.

With the opening of the market, roast meat has become popular among the public, and the number of shops selling roast meat is also increasing. Due to the integration of mechanized production, the techniques and technology of making Huang family's roast meat are becoming more refined, which enriches the diet culture of consumers.

Recipe

Main Ingredients: About 60 kg of healthy, fresh pork

Ingredients: 150g of star anise, 100g of small anise, 150g of cinnamon, 50g of Sichuan peppercornsCoarse salt1500g, 4 stalks of sorghum, 1 sheet of thin white paper, 40kg of dry wheat straw

Method:

1. After slaughtering and gutting the pig, remove the internal organs, remove the skin, wash it thoroughly, and cut with a depth of about 0.5 cm every 2 cm.For thicker meat parts, first slice into two layers, and then cut with a vertical knife with a space of about 2 cm, and then after the entire pig is cut, mix the ingredients.

2. Grind the ingredients into powder, excluding coarse salt, and mix all the ingredients in a basin.3. After the ingredients are prepared, rub them on the pork, and marinate for about 30 minutes.Using a double-hook hook, hook the three front ribs of the pig, hang it upside down, and use the sorghum pole to open the elbow and the back of the pig, and then use a steel bar to clip it.Pig's trotters

external, forming a cylindrical shape, and then use the sorghum pole to open the pig's belly and front belly, so that the pig's body becomes round, which is convenient for even heating during roasting.4. Use wheat straw to light the stove, and pour 40 kg of wheat straw into the stove, let it burn completely, then seal the vent with stone and coal ash.

Wrap white paper on the meat on the opened pig, to prevent pollution, put the pig belly on the stove, put a large pot upside down on the stove, and make it with soil, and just need to let some smoke out.4. Starting from the closed stove, roast for 45 minutes, and after opening the pot, take out the roast meat and hang it, and scrape off theskin.

Features: Crispy skin, tender meat, fatty but not greasy, long lasting taste.

Pot-fried greens

Introduction

Pot-fried greens – golden yellow, fragrant

Flavor characteristics

1. “Pot-fried greens” is a technique created by Jinan chefs, and it has been recorded since the Ming Dynasty.“Pot-fried greens” refers to pre-frying and then stacking, and putting the sauce into the greens.The color is yellow, the texture is tender, and the flavor is fresh and rich.

2. "Pot-fried greens" is a local product in Jinan.It is the tender part of fragrant sorghum, with white and thin texture, and crisp and delicious.In "A Quick Overview of Jinan," it says: "The fragrant sorghum in Daming Lake, its shape is like a lotus root, its flavor is like bamboo shoots, and it is planted all over the lake, and it is a rare plant in the northern provinces."Pot-fried fragrant sorghum, golden yellow and fragrant, is a favorite of Jinan tourists.

Main ingredients and accessories

200g of fragrant sorghum, 2g of MSG, 25g of salt, 2g of ginger, 200g of pig fat, 5g of yellow melon peel, 2 chicken eggs, 5g of rice wine, 5g of cornstarch, 50g of clear soup, 10g of ham, 5g of green onion, 10g of flour.Cooking method1. Remove the outer old skin from the fragrant sorghum, cut off the roots, wash and slice into 4.5 cm pieces, and put them in a bowl, add salt, rice wine, MSG and marinate.2. Mix egg yolk, cornstarch, flour, rice wine, salt, MSG, and add clear soup.3. Dip fragrant sorghum in flour, and put it in the egg yolk mixture, and evenly spread it on the plate, and arrange it in two rows, and pour the remaining slurry on top.Heat the wok to high heat, add pig fat and heat until 40% hot.Then put fragrant sorghum in the wok, and stir fry until it "rises", and then flip the wok, and continue to add oil and stir fry until it is golden brown, and then add green onion, ginger and pour in the clear soup, and sprinkle with yellow melon peel and ham, and cover with a lid, and steam it until cooked.

The fragrant sorghum is cooked by steaming, so it is not greasy.

If the lunch is fragrant sorghum, you don't need to cook other dishes.

If you don't like greasy food, you can try this fragrant sorghum.

If you have a light lunch, you can eat fragrant sorghum.Recipe for making fragrant sorghum:1. Prepare the ingredients.

2. Mix the fragrant sorghum with the prepared ingredients.

3. Add the prepared ingredients to the fragrant sorghum.4. Stir fry over medium heat until cooked.

5. Cool and enjoy.

Recipe for making clear-boiled fragrant sorghum:

1. Prepare the ingredients.

2. Mix the fragrant sorghum with the prepared ingredients.

3. Add the prepared ingredients to the fragrant sorghum.4. Steam until cooked.5. Cool and enjoy.In 1981, " " innovated and improved, and became Meng's tender pig's trotters.Meng's tender pig's trotters have soft, fragrant and delicate flesh, with a smooth and translucent red color, the meat is tender and easily separated from the bone, and has a fresh and delicious flavor.

Through these decades of operation, Meng's tender pig's trotters have overcome difficulties and achieved success, which is based on one word: " " (intention).is divided into,, and, means: to stand up and greet customers to show respect; means: to say, to speak, to not be stingy, to greet and introduce products, to explain doubts, and to make customers feel welcomed; means: to care and serve the people with all one's heart.This is the operating concept of Meng's tender pig's trotters.Although the storefront is not very big, the business is booming, and they sell in fixed quantities every day, and those who arrive late can not only wait in line but also cannot buy.The finished product is soft, fragrant, and translucent red, with tender meat that is easy to separate from the bone, and has a fresh and delicious flavor.The sauce is sticky and rich, and it is a traditional food that is suitable for both adults and children.

These potstickers are light and refreshing, not like dumplings that are cooked in water. They are dry and soft, and when you bite into them, they are in between dumplings and potstickers.If you don't like greasy food, you can try these potstickers.

Introductionis a Han snack, originating in Jinan, Shandong, a fried and baked food with filling, which is exquisite and delicious, and is often made with pork filling. According to the season, it is also made with different fresh vegetables.

The shape of the pot pie is different in different places, generally

If your lunch is this, you don't need to cook anything else, and you can eat soup with it.shape, but the Tianjin pot pie is similar tofire pieYou can also eat them dry.Classification:There are two types of pot pie, one is oil-fried pot pie, and the other is steamed pot pie.

Features:

Oil-fried pot pie is divided into filled and unfilled.The size is aboutdumpling

twice.

The filling can be made according to one's own preferences.Commonly, pork (cabbagemeat,radishmeat), or vegetarian (whiteturnipthree fresh vegetables) etc.After packaging, they are placed in a pot and fried.When frying, it needs to be flipped a few times.Unfilled pot pie is long and thin.It is made by rolling out the dough and spreading oil, salt, and green onions. Then roll it into a strip shape and twist it.After being finished, it can be fried or steamed in the same way as filled pot pie.The freshly fried pot pie is the most delicious, with a delicious aroma, and the hot oil is still on top.It is irresistible to taste, although it is a bit hot, but the delicious flavor has already been tasted.Steamed pot pie, as the name suggests, is the one without oil.It is to put the finished pot pie on the edge of a boiling pot (of course, half the water, so as not to soak the pot pie on the edge of the pot).After steaming, it can be eaten.This pot pie is light and refreshing, not like dumplings cooked in water, but dry and soft, one bite, it is between dumplings and buns, which is very delicious.

If lunch is this, you don't need to cook other dishes, and it's best to eat with soup.It's also good to eat without.How to makeHow to make itThose who dislike greasy food can try these potstickers.If this is your lunch, you don't even need to cook anything; it's best served with soup.It's also fine to eat it plain.

Instructions

Oil-fried fragrant sorghum:

1. Prepare the ingredients.2. Mix the fragrant sorghum with the prepared ingredients.3. Add the prepared ingredients to the fragrant sorghum.4. Stir fry over medium heat until cooked.5. Cool and enjoy.Clear-boiled fragrant sorghum:1. Prepare the ingredients.

2. Mix the fragrant sorghum with the prepared ingredients.

3. Add the prepared ingredients to the fragrant sorghum.4. Steam until cooked.5. Cool and enjoy.