Shandong traditional dinner recipes full of Shandong traditional culture.

1, Shandong traditional New Year's Eve dinner recipe:

(1) New Year's Eve menu: Baibao steamed buns

Raw materials: 500g flour, 250g milk, 65438+ 0.5g yeast powder, and proper amount of dry flour.

Exercise:

When the milk is heated below 40℃, add yeast powder to dissolve it. Add flour to make dough, knead it evenly, put it in a basin, and cover it with plastic wrap. Ferment in a warm place to 2-3 times the size. Take out the fermented dough, add proper amount of dry flour and knead well. (Knead as much dry powder as possible, the steamed bread made of hard dough is stronger, the structure is more delicate, and it is not easy to deform) Knead the dough evenly. It is divided into five parts. Take a small noodle and rub it repeatedly. Use the tiger's mouth of the right hand to help knead and fold the joints in the palm of your hand. Knead the dough into an oval shape. Put your neck down, press it down from the left third with a rolling pin and roll it obliquely. Cut two knives on the left and right, cut the lower four knives into thin strips, and cut them off in the middle. Rub the four sides in the middle a little longer and fold them left and right in turn. Make steamed bread in turn and let it stand for 20 minutes. Drain the water in the steamer, put the steamed bread in, and cover it with corn husks to prevent sticking. Bring boiling water to a high fire, start timing, steam for 20 minutes, turn off the fire, simmer for 5 minutes and open the lid.

⑵ New Year's Eve menu: Bitter chrysanthemum mixed with prickly heat

Materials: Bitter chrysanthemum and prickly heat.

Practice: soak the bitter chrysanthemum in water and rinse it with pure water for later use. Two cloves of garlic, with appropriate amount of salt, are mashed into mud with garlic mortar, which is basically invisible. Put garlic paste into a small bowl, add one tablespoon of purified water, sesame oil, pepper oil, white vinegar and sugar (salt has been added to garlic) to make a flavor juice. Cut the bitter chrysanthemum into pieces, put it in a pot, add the flavor juice and mix well. Cut hazelnuts into sections, sprinkle them in and mix well. Put it on a plate and decorate it with some May Delaere. It is advisable to eat and mix now, and the crispy taste will be lost after a long time.

⑶ New Year's Eve menu: homemade bacon

Ingredients: 3 kg of pork belly with skin, 50 g of salt, 30 g of soft sugar, 80 g of soy sauce, 30 g of white wine and 20 pieces of pepper (stir-fried, crushed for later use).

Smoking materials: tangerine peel 15g, tea 15g, sugar 10g, and leftovers 20g.

Practice: Pork belly is soaked in bloodletting water. Drain and cut into strips of moderate size. Stir-fry Zanthoxylum bungeanum granules in a dry pot and crush them. Take a fresh-keeping box, add chopped pepper, sugar, soy sauce, white wine and salt into the box and shake well. Put the meat in a box and shake it from side to side to allow the liquid to marinate fully. Cover the fresh-keeping box and put it in the refrigerator for 24 hours, turning it once in the middle. Bacon is hung in the shade to dry for about a week, and can be smoked after the surface is dry. Spread aluminum foil paper on the old stove, put dried tangerine peel, tea leaves, sugar and rice on it, put the finished product on it, code the meat, put it on fire, start smoking, cover the lid after smoking, and change the fire until the fat is transparent (depending on the fire power of your stove, it takes about 15-20 minutes), and you can turn1-in the middle.

Air-dry the smoked meat for another two days, wrap it in a fresh-keeping bag and freeze it in the refrigerator. You don't need to soak it when eating. After cleaning, put it on a plate and steam it for 15 minutes.

2. Shandong traditional culture:

(1) Shandong Kuaishu

Shandong Kuaishu is a traditional folk art form that originated in Shandong Province, with a history of 100 years. It was first popular in Shandong, North China, Sichuan and Northeast China, and developed to all China after liberation. Singers hold bamboo boards or mandarin ducks in their hands and sing at a fast pace, so they are also called bamboo board fast books.

⑵ Knead plastic

Kneading dough is an ancient traditional folk art, which originated in Heze, Shandong Province and has a history of more than 200 years. After being introduced into Jinan, Li Junxing and other old artists passed on and gradually formed the unique style of kneading plastic in Jinan.

(3) Drum Yangko

Drum Yangko is a folk dance in Shandong Province. Originated in Shanghe County, Jinan, it has a history of more than 2000 years, and it is a folk song and dance art form for Qingfeng harvest. Lantern Festival is the climax of drum yangko performance every year.

(4) Luxi Opera

Lu Opera, also known as disguised dulcimer and Shaanxi Opera, is a national intangible cultural heritage. It is one of the eight major operas in China and the most representative local opera in Shandong. Popular in most areas of Shandong University and parts of Jiangsu, Anhui and Northeast provinces. It originated in the Yellow River Delta in the northeast of the mountain and evolved from Qin Shu.