Chinese northern Cuisines

Shangdong cuisine is most famous cuisine of the Chinese north cuisine. About the Shangdong cuisine is also one of the oldest Chinese cuisines, dating back two thousand years ago in China. Shandong cuisine is characterized by focusing on taste reconcile, and cooking the heat. And its ingredients varied, with seafood, a vegetable, a meat and so on. As Chinese cuisine, one of the representatives of the North he influenced many Chinese northern cuisine, such as Beijing cuisines, Tianjin cuisine, northeast of China and so on. Shangdong cuisine Shandong dishes are representative of Kung Pao Chicken, Scallions sea cucumbers, sweet and sour carp and so on. Every shangdong dish need to master of heat carefully by chef. For example: sweet and sour carp

Carp clean up after, drain the water, the fish on both sides of a 2.5 cm each beveled knife (first vertical cut 1 cm deep, and then sliced 2 cm deep).

The soy sauce, sugar, vinegar, wine, tomato sauce, water transferred into the sweet and sour sauce aside.

With pepper, soy sauce and a pinch of salt, a little salt.

Starch, flour into a paste, evenly wipe the marinated fish

Heat oil till Seven mature , lift tail, head first into the oil slightly fried

Then ladle pouring oil on the fish, the fish paste solidification slowly into the pan. Until the fish until golden brown, remove oil into the dish aside

Stay a little oil in wok, add chopped green onion, ginger, garlic until fragrant, then pour a good tune juice

Add a little wet starch is thick pot pour in the fish can be.