Chinese cuisine has a long history, and eight major cuisines are representative of this.

As early as the Shang and Zhou dynasties, the dietary culture of China had already taken shape, with the most representative of the Taigongwang. Then, the flavors of the north and south dishes in the Qihuan period of the Spring and Autumn and Warring States Periods showed differences in the flavors of the north and south dishes in the food culture. By the Tang and Song dynasties, southern food and northern food each formed their own system. By the Southern Song dynasty, the pattern of sweet and salty south and salty north formed. By the early Qing dynasty, Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Jiangsu cuisine became the most influential local dishes at that time, and were called the "four major cuisines". By the late Qing Dynasty, the four new local cuisines of Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Hui cuisine were differentiated and formed, jointly forming the "eight major cuisines" of traditional Chinese diet.

Home-cooked cuisine is the basis of the eight major cuisines, and almost all cuisines were initially sublimated from home-cooked cuisine.

Among them, Shandong cuisine is the most important.

Many people may think that Shandong cuisine is no different from other cuisines. This idea is of course a big mistake and a special mistake.

Let me put it this way, if you have to talk about the difference between the eight major cuisines and home-cooked dishes, it is home-cooked dishes - Shandong cuisine - the other seven major cuisines. Home-cooked dishes are the foundation, and Shandong cuisine has been the core area of ​​Han nationality since ancient times, so Shandong cuisine is called the first of the eight major cuisines, just because it is the earliest cuisine and the most influential cuisine. In short, all the ways of adding seasonings such as green onions, ginger and garlic before stir-frying are spread from Shandong cuisine.

The home-cooked dish that Jin Xiao is preparing to make today actually has a great connection with Shandong cuisine. In other words, the technique of this dish is the standard Shandong cuisine method.

Over the oily meat!

This dish can be seen in traditional Chinese dishes, both across the country.

Of course, the most famous part of this dish is still in the Western Jin Dynasty.

The most famous traditional dish in Western Jin Dynasty Province, has been carefully cooked by generations of chefs to this day. It is known as the "Three Jin Dynasty One Flavor". Its origins are various theories, and there are different ways to make them from different places. The more famous ones are the "Rice and Oil Meat" in cities such as Beiyun and Nanping. Among them, there is a dish of "Rice and Oil Meat", which is characterized by multiple soups, which is a unique way to eat them with freshly cooked rice.

Since the market economy, all restaurants and restaurants that operate Western Jin Dynasty food have had the dish of glutinous meat. However, for some intentions, some restaurants have transformed glutinous meat into various and unrecognizable forms, and have derived various series of glutinous meat, such as cabbage, pepper, spicy glutinous meat, etc. To meet the needs of diners, they are served with onions, garlic sprouts, dried red peppers, and soybean sprouts... Over time, it turns out that traditional glutinous meat is hard to find. In fact, glutinous meat should be used to select ingredients, side dishes, and cooking, so as to highlight the strong local characteristics of the Western Jin Dynasty.

In addition, Western Jin Dynasty glutinous meat is said to be the golden dish of the first national cooking competition. In addition to the traditional use of selected lean meats to sizing, oil-pulled, fried with natural black fungus, mushrooms, and winter bamboo shoots, there are also glutinous meats. The glutinous meats here are the abbreviation of mushrooms produced in Wutai Mountain Area. They are an edible fungus with extremely high nutrition, also known as "cealanthus".

People in Beiyun City have liked to eat oil. As long as it is a banquet, this dish will basically not be absent. Its status in the Western Jin Dynasty can be said to be extremely high.

The difficulty of this dish can be said to be neither too big nor too small, not too difficult or easy.

Today, I made more than a dozen dishes at home, and all kinds of ingredients are rich. Jin Xiao flipped it casually and found a piece of pork tenderloin that had not been processed. In addition, ingredients such as winter bamboo shoots, fungus, cucumbers, starch, eggs, etc. are also complete. There are also garlic, vinegar, pepper, shallot, soy sauce, ginger, salt, rice wine, MSG, sesame oil and other seasonings.

Jin Xiao quickly prepared all the materials he needed, and then began to process the tenderloin. Remove the film, white tendons and fat, and place it horizontally on the cutting board; use a flat knife to turn the raw materials into long strips of 0.33 cm thick; then place them flat on the cutting board, and then cut them into oblique square pieces of 6.6 cm long and 4 cm wide by straight knife. In this process, Jin Xiao did not hesitate at all. The cutting speed was extremely fast, and the cut meat was flat and clean without any damage or hang.

Second aunt watched from the side, not to mention anything else, just the skill of her hand is enough to prove Jin Xiao's strength.

Cut the slices of meat and marinate them. It is also easy to marinate them. Add an egg white, a few spoons of water, a spoon of white wine, and a small handful of starch. Then start kneading and kneading. This process has three purposes.

First, it is to give the meat a strong force so that the meat will not become loose and affect the taste. Second, it is to let the meat eat water, and knead the water into the meat by kneading, so that the meat will be tender. The third purpose is to slurry, and the meat will be put into the oil pan for a while. The slurry can lock in the moisture in the meat so that the meat will not be fried dry in the oil pan.

After processing the meat, start processing other ingredients. Peel the winter bamboo shoots, wash them, and cut them into slices as big as the meat; wash the cucumbers and cut them into slices as big as the meat; pick the stems of the water-boiled fungus, wash them, and cut them into small pieces; remove the roots of the onion, wash them, and cut them into slices as big as green beans; peel the ginger and cut them into ginger rice, and remove the stems of the garlic cloves and cut them into thin slices.

Put the sliced ​​meat slices in a bowl, mix the pepper, soy sauce and salt well and marinate for a while.

Blanch the winter bamboo shoots slices, cool down in water and put them in a small bowl; add black fungus and chopped cucumber slices to the winter bamboo shoots bowl, 50 ml of chicken soup, rice wine, MSG, soy sauce, and wet starch to make a sauce.

On the wok, heat the oil and heat it 50% hot. Add the soaked meat slices quickly with chopsticks. After the meat slices change color, go abroad quickly. Put the wok back on the heat, remove most of the oil, leave some base oil, then add the green onion slices, minced ginger, and garlic slices to stir-fry to bring out the aroma. Put in the well-oiled meat slices, cook them with vinegar first, then pour in the prepared sauce, stir-fry well, pour some cooked oil and then release it.

The dish "Over-oiled meat" is called oil heat transfer, and is known as over-oiled. The heat is the most important thing for this dish and is the key to success or failure. During operation, the oil temperature is required to be around 165℃. The best oil is, which can make the meat slices smooth and relaxed, smooth and neat, not dry or hard, and golden color. If the oil temperature is high, the meat slices will stick together, and the outside is burned and grown in the inside. When the oil temperature is low, it will easily get rid of the paste and deform. The meat slices are dry and hard.

The meat slices should be soaked in sufficient time to ensure the texture and flavor of the dish. Mix a few times in the middle to make it more moisturized and even, and cover and cover with a damp cloth to prevent air drying.

During the heat and seasoning process, this dish is used to season it with a little vinegar. The vinegar is in a timely, moderate and appropriate amount to achieve the purpose of removing fishy smell and increasing the fragrance. The firepower must be sufficient during operation and master the timing. To cook this dish, clean cooked pork oil must be used to make the dish have the proper flavor. The lard refined with fat meat is worse, and the other oils have worse effect.

But unfortunately, people nowadays rarely eat lard, mainly because they are too fat, most people can't stand it and their bodies can't bear it, so most people cook mainly on vegetable oil.

But it doesn't matter. Really good craftsmanship and vegetable oil can also be fried to create a different flavor.

Apart from fat lard, the rest is vinegar. People in the Western Jin Dynasty like to be jealous, especially the Jin family. They have basically reached the point where they are jealous. For example, the dish of pasta, the addition of balsamic vinegar makes the whole dish exude a different fragrance, and the vinegar aroma can also reduce the greasy feeling. The pasta, the oil is very large, and it is easy to get greasy when eaten too much, but after being coarse, it will not be so easy to get greasy. It is also a tip for this dish.

Second Aunt watched the whole time, watching Jin Xiao easily make a dish of oil. Even she couldn't compare to this level.

All the previous sarcasm disappeared, and she stared at Jin Xiao like she saw a ghost.

Jin Xiao would not be satisfied with one dish. After the oil was released from the pot, he quickly washed the pot, put it on water and turned on the fire to dry the pot, and started to make the second dish.

The second dish, he prepared to stir-fry bean sprouts, which is a very simple but also a very difficult dish.

This dish is far less complicated than over-heat, but this dish requires much higher heat than over-heat.

Once the fire is over, the bean sprouts will not be crispy. If the fire is less, the bean sprouts will not lose. They will be pissed off and the taste will be very bad.

Therefore, the best way to stir-fry mung bean sprouts is to stir-fry it. It can quickly stir-fry the bean sprouts with the high temperature brought by high heat without giving up too much water. This is a qualified fried bean sprouts.

Two dishes, one with oil and the other with stir-fried bean sprouts, are the level shown by Jin Xiao. It seems simple, but in fact it has some hidden difficulty.

So don't underestimate home-cooked dishes.

Home-cooked dishes are sometimes very difficult, and in daily life, many ingredients are incompatible with each other, and they are not allowed to be cooked casually.

In life, some food combinations have been around for a long time, and their wonderful tastes are accepted by people. In habit, they feel that these combinations are natural. However, these well-known dishes are actually not suitable for matching.

For example, roasted beef with potatoes is a very classic dish. However, many people don’t know that because the concentration of gastric acid required for potatoes and beef when digested is different, it will inevitably prolong the retention time of food in the stomach, thereby prolonging the digestive and absorption time of gastrointestinal tract. Over time, it will inevitably lead to disorders in gastrointestinal function.

For example, when mixing onion with tofu, the calcium in tofu and the oxalic acid in the onion will combine into a white precipitate - calcium oxalate, which also causes difficulties in the body to absorb calcium.

Tea eggs, in addition to alkaloids, there are also acidic substances in tea. These compounds combine with the iron element in eggs, which stimulates the stomach and is not conducive to digestion and absorption.

Many people are likely to make mistakes when scrambled eggs. Because eggs themselves contain many glutamic acid with the same ingredients as MSG, so adding MSG when scrambled eggs will not only not increase the umami flavor, but will instead destroy and conceal the natural umami flavor of the eggs.

It is not right to eat radish fruits together, because scientists have found that after cruciferous vegetables such as radish enter the human body, they will soon produce a substance that is anti-thyroid, thiocyanic acid. The amount of this substance is proportional to the intake. At this time, if fruits containing a large amount of plant pigment are consumed, such as oranges, pears, apples, grapes, etc., the flavonoids in these fruits are decomposed by bacteria in the intestines and converted into hydroxybenzoic acid and ferulic acid. They can enhance the effect of thiocyanic acid to inhibit the thyroid gland, thereby inducing or leading to goiter.

There is also a problem with eating seafood with fruits. Fish, shrimp, and algae in seafood are rich in protein and calcium. If eaten with fruits containing tannin, it will not only reduce the nutritional value of protein, but also easily combine the calcium in seafood with tannin to form a new and indigestible substance. This substance will irritate the stomach and cause discomfort, causing symptoms such as stomach pain, vomiting, and nausea. Fruits containing more tannin include persimmons, grapes, pomegranates, hawthorns, green fruits, etc. Therefore, these fruits should not be eaten at the same time as seafood dishes, and should be two hours apart.

Fortunately, few people can cook fruits and seafood together. At most, they eat a few bites of fruit when eating seafood. Just pay more attention to this.

Milk cannot be eaten with oranges. If you eat oranges just after drinking milk, the protein in the milk will first meet the fruit acid and vitamin C in the oranges and solidify into a mass, affecting digestion and absorption, and may also cause symptoms such as abdominal distension, abdominal pain, diarrhea, etc.

There are also wine and carrots, and these two cannot be eaten together. Some American food experts have warned people that it is very dangerous to eat wine and carrots. Experts pointed out that because the rich beta carotene in carrots enters the human body together with alcohol, it will produce toxins in the liver, which will cause liver disease. Especially, do not drink alcohol immediately after drinking carrot juice.

Liquor and soda cannot be drunk together, because after drinking white wine and soda, the alcohol will quickly evaporate throughout the body and produce a large amount of carbon dioxide, which is seriously harmful to the stomach, intestines, liver, kidneys and other organs, and also damages the cardiovascular and cerebrovascular system.

There is also drinking tea while eating meat. This is really a mistake that many people make. The most common one is eating skewers and barbecue. Many people drink tea soon after eating high-protein foods such as meat and seafood, thinking that this can help digestion. However, they do not know that the large amount of tannins in tea combine with proteins to produce astringent tannin proteins, slowing down intestinal peristalsis, and thus prolonging the time when feces stay in the intestines. It is easy to form constipation, but also increases the possibility that toxic and carcinogens are absorbed by the human body.

In short, home-cooked dishes are simple and common, but it is not easy to make them well and nutritious. Here, Jin Xiao can understand his mother's distress.

Especially when Jin Xiao was at home, in order to ensure the nutrition required for his physical growth, my mother would come back to cook carefully after get off work every day, thinking hard about what to eat for him, dragging her tired body, buying vegetables, washing vegetables, cutting vegetables and cooking, especially when the hottest summer, she had to stand in front of the fire. Not to mention cooking, she also had to make delicious food. She was afraid that the father and the father would not like to eat, so she had to consider changing patterns and not repeating them often. In short, my mother really put in a lot of effort for their family.

Jin Xiao had some understanding before, but he did not start cooking these two days, and he had a deeper understanding. Especially today, everyone is here, and there are too many ingredients to prepare. As the main force, my mother has put in more effort than others. Jin Xiao took off her apron and wiped her sweat while feeling distressed for her mother's efforts in her heart.
Chapter completed!