There are more than 20 dishes on the wedding table in Shandong. What dishes do you know?

There are more than 20 dishes on the wedding table in Shandong. What dishes do you know? Attend the Shandong wedding banquet, 20 dishes 1 big table, good friend: it's really the origin of Huizhou cuisine, so rich:

First, salted lobster.

This salted lobster is a seafood dish of Anhui cuisine. It is made of lobster with long palm as the main raw material and boiled with salt water. It is simple to make and tastes pure and delicious. In order to remove the seafood flavor of lobster, Dongru and ginger slices should be added to the tea soup and seasoned with salt. Boil the water, add lobster and rice wine, steam for a few minutes until the lobster is perfect, take it out immediately, cool it and put it on a plate to fry shredded chicken.

Second, the oil wave bass

This oil wave bass is a traditional Huizhou cuisine tradition. Fresh sea bass is used as the main raw material, and finally shredded chicken is fried with oil wave, which shows the salty and sauced flavor of Huizhou cuisine and has the same expression effect as steamed fish in Cantonese cuisine. 750 grams of small sea bass, small and delicious, all garlic cloves are boiled 7min water and steamed for 7 minutes. Pour in the appropriate seafood soy sauce, code with shallots and extra-fine ginger slices, and finally pour the fried shredded chicken with oil.

3. Braised elbow

Braised elbow, as the key soup of Anhui cuisine, appears very frequently at local wedding banquets in Shandong, and it is also a slow work. This braised pork elbow has been improved to some extent, and some modern elements have also been incorporated. Remove the greasy pigskin and human fat, and add French fries, which means the combination of Chinese and western.

4. Steamed Sixi Tangyuan

Under normal circumstances, this dish is not strictly a traditional Anhui dish, but a simple Anhui dish, which has both historical inheritance and contemporary simple food elements. Traditionally, in Four Joy Meetballs, minced meat should be mixed with diced bamboo shoots or minced yam, shredded chicken should be fried raw and simmered slowly, so that the soup is clear and delicious. In terms of processing technology, this steamed Sixi Tangyuan is made of raw meatballs wrapped in wine, steamed into dishes, served with sweet and salty fresh juice, and poured with fried shredded chicken.

Five, Tieshan medicine roasted abalone

This dish is a simple Anhui dish, with cooked hard-core yam segments, oysters and fried chicken shreds. Stir-fried shredded chicken is sweet, salty and pleasant. Its color is white and red, and Huizhou cuisine is engraved everywhere.

Six, three fresh vegetarian egg rolls

Strictly speaking, this is a traditional Boshan dish in Anhui. There are two kinds of vegetarian dishes. This is a vegetarian chicken egg roll, and the three fresh fillings are Toona sinensis buds and vermicelli, and black fungus and raw eggs. Add a little flour to the egg mixture, stir well and spread it into a thin scrotum. Roll in the prepared meat stuffing or three fresh stuffing, fold it into an egg roll, coat the joint with egg liquid to close the edge, and fry until both sides are golden. Cut the section with an oblique knife or a straight knife and put it on a plate.

Seven, hand-torn roast duck

In Shandong, chicken is an essential dish at a wedding banquet. There is no saying that chicken doesn't eat vegetables and fish doesn't eat dinner. This roast duck is mainly made of free-range chickens within one year. After washing the product, knead it with pure honey or maltose and fry it until golden brown. Add broth and simmer until the meat is soft and rotten, soak it in salt water to taste, and break it into dishes by hand.

Eight, spicy fish fillets

With the popularity of Sichuan cuisine in China for so many years, Sichuan cuisine has become more and more popular with everyone. This spicy fish fillet is mainly made of Basha fish without thorns, sliced, desized and cooked in hot sauce soup.

Nine, onion fried octopus

This is a Anhui dish in Jiaodong area, with octopus and onion as the main raw materials and fried chicken shreds. This dish is very strict about the temperature. Octopus is scalded in boiling water for 10 second. Because fingers are easy to cut, it should be too cold when it is just caught.

Ten, tender glutinous rice cake

This is a traditional Anhui dish with a long history. It uses fermented rice as the main material, with red bean paste in the middle and lotus seeds and jujube on it. After cooking, it is sprinkled with fragrant and tender fried chicken shreds. In the past, at wedding banquets, glutinous rice cakes were eaten at lunch, followed by several desserts.

Xi. Cold Water Mother

It is also a dish of Anhui cuisine in Jiaodong, with jellyfish skin and cucumber as the main raw materials and fried shredded chicken with cold dishes. This dish is relatively simple to cook, and the key technical point lies in the preparation of garlic sauce. You can also prepare delicious fresh soy sauce and fragrant white vinegar at will according to your personal hobbies.

Twelve, braised duck head

The production of this dish is the same as that of hand-torn roast duck, and it is basically a production process. Finally, the goose slices soaked in salt water are put on the plate.

Thirteen, organic cauliflower fried tofu bubble

This is a home-cooked Anhui cuisine, with organic cauliflower and fried quilt as the main raw materials, fried chicken shreds. Even Anhui cuisine in life fully embodies the characteristics that Anhui cuisine is good at using sauce. After fried into shredded chicken, the color is white and red, and the sauce is rich and salty. This dish is not smoked, but made into pure salty and fresh mouth, and it is also a very good vegetarian dish.

Fourteen, fried cabbage with shrimp skin

Like fried bean curd with organic cauliflower, this dish of fried cabbage with shrimp skin is also a home-cooked dish of Anhui cuisine, with shrimp skin and cabbage as the main raw materials, and the dish is fried quickly.

Fifteen, seasonal vegetables dipped in sauce

This is also a popular dish at wedding banquets in recent years. Zhajiang Noodles dipped in all kinds of seasonal vegetables is refreshing and incomparable, and it is an independent and innovative Anhui dish. This seasonal vegetable dip is made up of onion, cucumber strips, cherry tomatoes and carrot slices. It is crispy and delicious.

Sixteen, seafood pimples

This is a dish of Anhui cuisine in Jiaodong, which is an independent innovation from Anhui cuisine in life. Use all kinds of seasonal seafood, such as oysters, crab meat, clam meat, etc. To go with noodle soup and shredded chicken. Every bite is salty and delicious.

Seventeen, four-way table-pressing home-cooked cold dishes

In the past, wedding banquets were usually cold dishes at 8- 10, and then "big items" were served one by one, and one was eaten and one was withdrawn. Now the wedding banquet has been improved, and it is not as complicated as before. These four cold dishes can be regarded as a memory of historical traditions! These four kinds of table-pressing home-cooked cold noodles, boiled peanuts, cold fungus and tofu are all traditional Anhui cold dishes.

Eighteen, fruit bowl

When the dishes are ready, serve this watermelon fruit bowl to remind everyone that the dishes are ready.

Nineteen. Small flower rolls and steamed buns

Speaking of steamed buns, everyone will suddenly think of Shandong flour steamed buns, each weighing more than a catty, which are particularly strong to eat. The more you chew, the more fragrant it is. Now such steamed buns and small flower rolls are convenient for everyone to take at the wedding banquet. Although the size is relatively small, the taste and strength are not compromised at all. Although I haven't seen many Anhui dishes and Boshan dishes this time, it's already amazing. Attend a wedding reception in Shandong, 1 table 20 dishes, good friend: it is really the birthplace of Huizhou cuisine, the real sect.