The ninth classic of Shandong cuisine(lu cai jing dian zhi jiu zhuan da chang )

The ninth classic of Shandong cuisine

Introduction:

Jiuzhuan large intestine is a dish, which was first created by the owner of jiuhualin restaurant in Jinan in the early Guangxu period of Qing Dynasty. It was called "braised large intestine" at first. After many improvements, the taste of braised large intestine was further improved. Many famous people prepare "braised large intestine" when they hold a banquet in this restaurant. After eating, some literati and refined scholars felt that this dish was really different and had a special taste. In order to please the shop owners, they liked "Nine" and praised the chef for making this dish like the Taoist "nine refining golden elixir", so they renamed it "nine turning large intestine". This dish is ruddy in color, soft and tender in large intestine, with five flavors of sour, sweet, fragrant, spicy and salty. It is a traditional dish in Shandong Province. It's more than 6 p.m. when I go home after the invigilator of CET-4 and CET-6. It's not as neat as the restaurant because of the time

Production steps:

Materials required:

Large intestine: 400g

Onion: 1 segment

Ginger: 3 tablets

Garlic: 2 cloves

Coriander: 1

Raw soy sauce: 1 teaspoon

Vinegar: 1 teaspoon

Cooking wine: 3 teaspoons

Sugar: 1 teaspoon

Pepper noodles: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Lu Cai Jing Dian Zhi Jiu Zhuan Da Chang