Food in Shandong province (3) 山东省名吃

简介
锅塌蒲菜－－色泽金黄，香气扑鼻
风味特点
1、“锅塌”技法为济南厨师所首创，早在明代就有记载。“锅塌”即是先煎后塌，将味汁收入菜中。质品色黄质嫩，味鲜醇厚。
2、蒲菜为济南名产。它是香蒲的嫩根部，色白质细，脆嫩味美。《济南快览》载：“大明湖之蒲菜，其形似菱，其味似笋，遍植湖中，为北方数省植物菜类之珍品”。蒲菜锅塌，色泽金黄，香气扑鼻，济南游客无不争先品尝。

brief introduction
Caving the cattail dish with a golden color and a scent
Flavor characteristics
1, the "pot collapse" technique was first created by Ji'nan chefs, as early as in the Ming Dynasty. "Pot collapse" means first frying and then collapsing, and the juice will be served in the dishes. The quality is yellow and tender, and it is delicious and mellow.

1. Cattail is a famous product of Ji'nan. It is the tender root of Typha, and its color is white and fine, crisp and tender. "Ji'nan express" contains: "Daming Lake cattail, its shape is similar to rhombus, its flavor is like bamboo shoots, planting all over the lake, for the North several provinces vegetable vegetable treasures." The cattail pot is slumping, its color is golden, and its aroma is full of nostrils. All the tourists in Ji'nan will try to taste it first.
   
   主料辅料
   蒲菜200克、味精2克、精盐25克、姜丝2克、熟猪油200克、黄瓜皮丝5克、鸡蛋黄2个（约耗75克）、料酒5克、湿淀粉5克、清汤50克、火腿丝10克、葱丝5克、面粉10克
   烹制方法
   1、将蒲菜去掉外部老皮，切去后根洗净，切成4.5厘米的段，放盘中加精盐、料酒、味精搅匀稍腌。
   2、鸡蛋黄、湿淀粉、面粉、料酒、精盐、味精、兑成清汁、待用。
   3、将蒲菜沾上面粉，放入蛋黄糊里抓匀，分两排整齐地排在盘子里，余糊倒在上面。炒勺放旺火上，加熟猪油烧至四成热。将蒲菜整齐地推入勺内，煎至“挺身”时，把油出，大翻勺，继续加油煎至两面金黄色时，放入葱姜丝，倒入兑汁，撒上黄瓜皮丝、火腿丝用大盘盖住，微火焖至汁将尽，翻扣在盘子里即成。
   
   Main material auxiliary material
   200 grams of cattail, 2 grams of monosodium glutamate, 25 grams of refined salt, 2 grams of ginger silk, 200 grams of ripe lard, 5 grams of cucumber filaments, 2 (about 75 grams) of egg yolk, 5 grams of rice wine, 5 grams of wet starch, 50 grams of clear soup, 10 grams of ham silk, onion filament 5, flour 10 g
   Cooking method
   1, remove the outer skin of the pickled vegetables, cut the roots and wash them, cut into 4.5 cm segments, and add salt, cooking wine and msg to the table.
   2, egg yolk, wet starch, flour, cooking wine, refined salt, monosodium glutamate, mixed into clear juice, ready to use.
2. Dip the cabbage in the flour, put it in the egg yolk paste, and divide evenly into two rows. Stir fry the frying pan and add the cooked lard to 40% heat. Put the cattail in the spoon neatly and fry to the "body", the oil out, the big turn spoon, and continue to refuel to two sides golden yellow, put into the ginger silk, pour into the juice, sprinkle cucumber shredded silk, ham silk in large plate cover, micro fire braised until the juice will be done, turn buckle on the plate that is made.