Recently, I've been watching Legend Merchant, where Master ZengLu cuisinescallion braisedsea cucumberNamed first place in the seafood category of the Beijing Culinary Competition. It looks bright red, making one imagine how delicious it must be! So, I suddenly decided to try cooking some Lu cuisine dishes at home. As soon as I said it, I started doing it.Cooking NetworkThe assistant quickly gathered some dishes.Recipe, What are we waiting for? Let's do it together!

　　One, Nine Turnslarge intestine

Jiuzhuan Dachang is a famous dish from Shandong, with a reputation not inferior to that of Congzhao Haicheng. Main Shandong cuisine focuses on salty and fresh flavors. This dish's taste surpasses the sum of all flavors in Shandong cuisine and almost seems likeSichuan cuisineThe compound cooking method is used, but the techniques and ingredients are very Shandong-style, very clear. The taste is salty, sweet, sour, spicy with a slight heat, and has a rich fragrance from various spices. Overall, the flavor is extremely concentrated. When you put it in your mouth, all sorts of tastes come one after another, finally giving way to the fatty aroma of the intestines, which rises like multiple layers of taste waves to the tip of your tongue. Only then can a successful bite be considered complete.

　Main ingredients:large intestine 1000 grams

Seasoning:plant seasonings 3 grams, yellow wine 10 gramsyellow beanssoy sauce15 grams, ricevinegar30 grams,sugar30 grams, salt 1 grampepper powder3 grams, cinnamon powder and sand ginger powder in appropriate amounts.Kuā jiāooil a little, green onionJiangModerate consumption, proper amount of Erguotou.

How to make nine-turn intestine:

1. Turn the intestine inside out and remove the intestinal fat. Then soak it in rice vinegar for a while, wash with water, turn it back inside out, and soak in vinegar again before washing thoroughly. Be sure not to break the intestinal wall.

2. The large intestine starts from the middle, with the thinner parts nested inside the thicker parts, layering and rolling to ensure an even distribution.

3. Put it on again after flipping it from the bottom end, and then you're done. This makes the inside of the intestines firmer.

4. Put the prepared large intestine in cold water in a pot, add (scallions) and (ginger), along with some Sichuan peppercorns, bring to a boil, then add some (er guo tou, a type of liquor), and simmer on low heat for about 2.5 hours.

5. Take it out and let it cool slightly, then cut it into cylindrical pieces about 2.5 cm high

6. Apply some soy sauce while hot, quickly fry in oil until it colors, then remove immediately

7. Leave a little oil in the pot, add sugar and stir-fry until it turns golden brown. Add the fried intestine, pour in some yellow wine and fry to release the aroma. Add an appropriate amount of hot water, plant-based seasonings powder, and pepper.firebombingStart, medium-low heat for about ten minutes to let the flavors meld.

8. When the sauce reduces and becomes thicker, use high heat to reduce it further. Add cinnamon powder and sand ginger powder, stir evenly, and pour in a little Sichuan pepper oil before serving.

Food tip

1. First, talk about the taste of this dish; it should have a variety of flavors like cinnamon and sand ginger with a fragrant taste, saltiness, and a lingering numbing sensation and slight pepper spiciness. It shouldn't be monotonous.

2. The intestine for Jiuzhuan Dachang needs to be rolled up. If it is not, the dish will look unsightly and have an empty middle, resulting in a less chewy texture without that fatty and fragrant taste. Therefore, at least two rolls are needed with one long intestine.

3. Another issue is that the intestine is layered, so the biggest challenge is removing the gamey smell. If it were a single layer, the unpleasant odor would easily be removed during cooking. However, since this is tightly stacked in multiple layers, you need to use more vinegar to rub both sides thoroughly during washing, then rinse until there's no smell left except for a faint vinegar taste. This ensures that there won't be any odor when it's cooked.

The goal of stuffing the large intestine is to push the finer part into the thicker section, gradually smoothing it out so that it doesn't tangle. Do this a couple of times until the intestine is nearly full, making sure it's smoothed properly or it might knot during cooking! If you don't understand, just focus on the principle—no matter what method you use, as long as it's stuffed well.

　　Two, Sautéed Chicken Cubes with Cresses

Several months ago, I learned to make Yangzhou-style stir-fries and cookedpotatoSilk, stir-friedbeef. Today I tried againveryDing, still as fragrant and well-matched as before. The coriander's aroma fully blends with the chicken cubes. Cooking is so simple; with ingredients ready, it only takes 2-3 minutes to complete.

　Materials:chicken breasta piececoriander1 garlic clove, 2 garlic cloves, 1 section of green onion whites

Chicken cubes stir-fried with greens recipe:

1. Prepare one chicken breast

2. Cilantro is taken from the stems (about 15 grams), with a few leaves attached, cut into inch-long segments; garlic is lightly smashed and peeled, then sliced into thin pieces; green onion white parts are sliced into strands.

3. Cut the ingredients and place them in a bowl, sprinkle with salt, sugar, and pepper powder. Add some sesame oil, soy vinegar, rice wine, or cooking wine and set aside.

4. Cut the chicken into pieces and wash them with clean water to removebloodWater, rinse the water, but do not squeeze. Add salt, pepper powder, rice wine or cooking wine, and starch, mix evenly, and finally drizzle a little sesame oil to spread the meat out. This makes it easier to stir-fry.

5. In the wok, add oil—about 15-20 grams—and heat it up before adding the seasoned ingredients.chickenDing.

Sauté until the chicken cubes turn white, then switch to high heat and add the prepared coriander ingredients "4".

6. Stir-fry for a couple of seconds until you can smell the coriander, then it's ready to be removed from the heat and served. You can also add a few drops of sesame oil before serving.

Tips

Cilantro, green onions, and garlic can be added in more or less quantities; there is no strict requirement. I just recorded the amounts I used this time based on my taste.

　　Sautéed Chicken Cubes with Chinese Mintfood ingredientscomplement suggestions

Chicken and glutinous rice can be eaten together:burdocktonify the spleen and blood production, chestnuts strengthen the spleen, with a healthy spleen, the body can absorb more nutrients from chicken, thereby enhancing hematopoietic function. Usingold henSteaming chestnuts is better.

Chicken and burdock can be eaten together: burdock tonifies the spleen and promotes blood production, while adzuki beans strengthen the spleen. A healthy spleen helps better absorb the nutrients from the chicken, thereby enhancing blood production. Using old henschicken soupSteamed sweet potatoes are better.

　　Three, Yantai Nuddles

Yantai muddied tofu is a specialty in Yantai's traditional cuisine culture:;vegetable dishesAdults and children alike enjoy eating it. The key to making good nimaz (a type of Chinese pudding) is to simmer the powder until it becomes smooth and elastic, making it easy to slice or fry without breaking. When paired with fresh juice seasonings, it is tender and has a nice chewy texture. If you visit Yantai, trying their nimaz is definitely worth the trip!

　　Ingredients:sweet potato(sweet potato)starch 500g

　Seasoning:mustard saucefine salt, Wei Ji Xian, rice vinegar, sesame oil, garlic,peanutAppropriate amounts of fish oil or fish juice.

　The method for making Yantai mienzi

1.sweet potato starch500g pluswhite facemix 60g of potato starch, 2g of fine salt, and mix them evenly. Add 2250g of cold water in several portions to thoroughly mix until uniform (if using coarse sweet potato starch, do not add)flourThe ratio of sweet potato starch to water is: 1:4.5 (i.e., 100g of sweet potato starch with 450g of cold water)

2. Pour into the pot and simmer over medium-low heat, stirring occasionally with a spoon until the starch slurry becomes completely gel-like.

3. Apply some cooking oil to the bottom of the plate to prevent sticking, pour the starch paste into the plate, let it cool completely, then refrigerate until it sets.tapioca pudding.

4. Boil the knife in hot water (this makes it non-stick), then cut the set jiangfen into pieces. Pour peanut oil into a pot and arrange the sliced jiangfen on it.flat panInside, use medium-low heat and slowly fry (do not flip ) quickly. Fry until colored, then flip to the other side. Fry until done, then serve on a plate.

In the mortar, add 2 bunches of garlic and smash them into a paste with salt.

6. Use chopsticks to pick out the from the bottle, add some hot water to activate and mix it evenly, then add garlic paste, 15 grams of, 15 grams of sugar vinegar, a little salt, fish sauce, and sesame oil to make the dipping sauce.

Spoon the sauce over the fried tofu pudding that has been arranged on a serving plate, mix well, and serve.

　　Tips for making Yantai mienzi:

1. Young people who want to save time can buy ready-made tafu (cold jelly) and just boil it, then add their own seasonings as desired.

2. Before making jelly, make sure to mix the starch and water evenly; otherwise, lumps will form. When cooking the jelly, if your pot is small, it's best to cook 500g of starch in two batches to ensure even mixing. If lumps form during cooking, don't give up. Just keep stirring in one direction with a chopstick until the lumps are broken down.

3. The ratio of starch to water is very important; you must weigh the water in advance and add it in several portions.

4. If there is no fish sauce, fish oil, or fish juice, you can use wei ji fresh instead. Those who like spicy food can add some.pepper Chili pepperOil. People with chronic pharyngitis should avoid spicy food.

5. Bananas and sweet potatoes should not be eaten together, as they may cause discomfort.

6. sweet potatoes andbrown riceShared meals can help with weight loss.

　　Yantai mianzi ingredient pairing tips

　　eggsEggs and sweet potatoes should not be eaten together: Eating eggs and sweet potatoes at the same time can produce substances that are harmful to health and may cause abdominal pain.

　　bananaDo not eat sweet potatoes with yams: Eating them together may cause undesirable biochemical reactions and lead to discomfort.

　Four, Classic Braised Abalone in Soy Sauce

　　Ingredients:Dalian dry sea cucumber 100 grams, 16 pieces. Practical usage: 4 pieces. Boil until thickened.scallion oilMaterials:lard300 ml, 80 grams of spring onion, 30 grams of ginger, 20 grams of garlic, dried leekcauliflower3oz (fried dried leek flowers scent filled the air, also cilantro can be used as a seasoning). Ingredients for coloring sugar: 15ml salad oil, 50g ice sugar. For flavoring initial soak of sea cucumber: 4 well-soaked sea cucumbers, 20g large onion, 10g ginger slices, 10ml pork oil, 20ml cooking wine, 300ml chicken broth. Oil for frying onion seasonings: 300ml pork oil, 60g large onions. Sauce for sea cucumber: 200ml chicken broth, 15ml oyster sauce.white pepperpowder 1 gram, salt 3 grams, white sugar 5 gramsmonosodium glutamate1 gram, fermented chive oil 20 ml, appropriate amount of water starch.

　　Steps:First soak the sea cucumbers, then simmer the fragrant scallion oil. The fragrant scallion oil is a necessary and excellent condiment for enhancing the aroma and color in braised sea cucumber. Proceed with preparing the braised sea cucumber.

　Soaking sea cucumber

1. Take 100 grams of 16 sea cucumbers from Dalian.

2. Soak the sea cucumber for a few minutes, then wash it. Add purified water (or use tap water if the local water quality is good), place it in the refrigerator's room, and let it soak for 3 days.

3. Change the water every day during soaking.

4. The appearance of sea cucumber after soaking for 3 days

5. Use scissors to cut open along the incision, remove the sand mouth, and cut the sea cucumber tendons to make it swell more.

6. Rinse the sea cucumbers and wash off the dirt.

7. No oil in the pot, add water, place sea cucumbers in the pot, bring to a boil over high heat, then reduce to low heat and cook for 50 minutes, then reduce to gentle boil and cook for another 40 minutes.

8 ， ， 3 ， 1

This is the appearance of the sea cucumber after 6 days of soaking, and its weight is about 8 times that of the original dry sea cucumber.

The method for making scallion oil

1. Prepare the ingredients for the mixed garlic and scallion oil, chop the scallions into segments, slice the ginger, and crush the garlic.

2. Sit pot over medium heat and add pork fat. Add garlic, ginger, and scallions and fry until fragrant.

3. Add dry leek flowers and fry until fragrant. Use a slotted spoon to remove the garlic and ginger, save the fried garlic oil for later use.

The method for making braised sea cucumbers with scallions

1. Prepare 4 well-soaked sea cucumbers and clean them. Prepare the scallions and ginger for initial cooking to infuse the sea cucumbers with flavor.

2. Initial Marination of Sea Cucumber: Heat a pot on medium-high heat and add oil. Add sliced ginger and scallions and fry until fragrant.

3. Pour in the chicken broth and other seasonings, bring to a boil, add the sea cucumber and simmer on low heat for two minutes to infuse the flavor, then remove the sea cucumber and set it aside.

4. Prepare the ingredients for braised abalone sauce

5. Fry Scallion Segments: Place the pot on medium heat and add pig fat. Add the scallion segments.

6. Fry the scallion segments until the surface is golden yellow, then remove and set aside.

7. Pour out the pork fat from the pot, add vegetable oil, and use low heat. Break the ice sugar into pieces with a spatula.

8. Boil the rock sugar until it turns a golden color and small bubbles form.

9. Pour in the chicken broth, turn the heat to medium, add the scallion segments and other seasonings, and bring to a boil.

10. Add sea cucumber, stir-fry and mix with the seasonings, then bring to a boil and reduce heat to simmer for 2-3 minutes.

11. Large fire, thickening with cornstarch, pour in thick onion oil and serve.

　PS color bright red ：

1. The color with rock sugar is redder and brighter than that with sand sugar; 2. When adding the starch sauce to the pot, do not stir it right away. Wait for about 4 to 5 seconds before stirring evenly. This allows the starch to thicken properly, making the sauce clear and glossy. 3. Before serving, drizzle with cooked scallion oil to coat the surface of the dish, which enhances its aroma and appearance.

Classic braised sea cucumber with scallions ingredient pairing tips

Vinegar and sea cucumber should not be eaten together: vinegar is sour and warm in nature, while sea cucumber is sweet and salty with a warm nature. There is no medicinal contraindication between them.

　　asparagusCan be eaten with sea cucumber: Asparagus can prevent the spread of cancer cells and is very beneficial for patients with various types of cancer. Sea cucumber is also a anticancer food. When asparagus is paired with sea cucumber, it can enhance the anti-cancer effects and is applicable as an auxiliary therapy for patients with various cancers.

　Five, Dry-Braised Flatfish

Fresh and delicious dry-braised flatfish is an official dish in cuisine. The fish has tender meat with a fresh flavor, making the dry-braised version particularly succulent and tender. It possesses the nutritional characteristics of ocean fish: it is rich in highprotein, unsaturated fatty acids and multiple trace elements.

The flatfish has the effects of invigorating qi and nourishing blood, replenishing the stomach and benefiting essence, lubricating joints, and softening tendons and bones. It is very effective for digestive disorders, spleen deficiency diarrhea, anemia, and soreness and pain in the muscles and bones. Flatfish can also be used for long-term illness with physical weakness in children, insufficient qi and blood, fatigue, and poor appetite.

　　main ingredients1 fish, 100 grams of meat filling

　　auxiliary materials;swellingblack fungus100 grams, scallions, ginger, garlic, soy sauce, sugar, vinegar, salt, cooking wine, coriander, sesame oil

　The method for making dry-braised flatfish:

1. Prepare all the ingredients.

2. Clean the sole by removing the gills and internal organs thoroughly.

Incorporate salt and cooking wine on both sides of the fish, then marinate for 10 minutes.

4. Cut the green onion into segments, the ginger into thin strips, and the garlic into slices.

5. Tear the soaked black fungus into small pieces.

6. It will be evenly coated with a thin layer of cornstarch after the moisture is dried.

7. Enter the oil pot when it is seven-tenths hot.

Fry until golden yellow, then remove and drain excess oil.

9. Leave some oil in the pan, add the meat filling and fry until it changes color. Then add the ginger and garlic to stir-fry until fragrant.

10. Add cooking wine, sugar, soy sauce, salt, and vinegar, bring to a boil.

11. Pour in some water and boil it.

12. Add soaked black fungus.

13. Put the pan-fried flatfish in, bring to a boil over low to medium heat, and cook for 15 minutes.

14. Remove the fish from the pan when the sauce has thickened and place it on a plate.

15. Coat the sauce with thin cornstarch and pour in the sesame oil.

16. Pour the sauce over the fish.

　　Chat;flatfish bellyfish roeToxic, can cause dysentery. Do not consume.muttonShare food.