Sauces used in traditional Shandong cuisine

Shredded pork in Beijing sauce, a dish full of Beijing flavor, has become a "frequent visitor" on our table. It is deeply loved by ordinary people for its salty and sweet taste and rich sauce flavor. So pork is used instead of roast duck slices to make cooked slices, tofu skin is used instead of duck cakes, and pork slices are rolled with sweet noodle sauce and a few shredded onions. The shredded pork version of Beijing sauce 1.0 appeared, and it developed into today's shredded pork over time. Shredded pork with Beijing sauce is also based on Shandong cuisine, among which Beijing sauce is a common yellow sauce for ordinary people to cook. The traditional practice pays attention to the use of thin yellow sauce, which is now rare in the market.

Shred tenderloin, add salt, soy sauce, cooking wine, cooking oil, egg white and starch, stir well, and marinate for 15 minutes. At this time, pour water into the pot. After the water is boiled, put the bean curd skin into the pot, blanch it for 1-2 minutes, take it out and drain it.

A shredded pork in Beijing sauce with a strong sauce flavor is ready. You should taste the salty sauce before putting the sweet noodle sauce into the pot. The pot is hot, put in the bottom oil. When the oil is 30% hot, remove the pan from the fire, add the shredded pork and quickly break it up. When the shredded pork is discolored and dispersed, remove it and control the oil. Just save it for home cooking. It's very convenient.

Now this season, it is the best time to eat green onions. Choose the white part of the green onion, which is sweet, crisp and not spicy. In addition, tofu skin, shredded pork and shredded onion have their own flavors, and they don't take away the flavor from each other, just right! Cut the steamed bread in the middle and put it in shredded pork with Beijing sauce, which is much more delicious than Chinese hamburger, even if it is dipped in sauce. However, the best choice may be spring cakes. Be sure to choose long and sweet green onions, especially those in Zhangqiu, Shandong Province. It is best to choose a thinner Jinzhou tofu skin.

Put the shredded pork into a small pot and season with salt, monosodium glutamate and cooking wine. Pour the whole egg paste into 30% to 40% hot oil until smooth, pour the oil and leave a little base oil in the pot. Don't use onion and ginger in the pot, add flour paste. Because of its brown color, tender meat, slightly sweet salty and rich sauce flavor, it has been recognized by the majority of diners.