Weifang Weifang | Innovative Edition Sixi Maruko -Oriental Pearl Lion Head

After the first "New Era New Era" Innovation Contest, the first "New Era New Era" Innovation Competition, Weifang Daily has ended. A total of 17 dishes have been awarded in Weifang. This newspaper has launched a series of reports to explore the story behind the award -winning dishes. Oriental Pearl Lion Head this local specialty food on the "Most Valuable New Lu Cai" list. On June 4, the reporter contacted Gao Yansheng, the producer of the Oriental Pearl Lion Head, to understand the story behind this dish.

Gao Yansheng.

Gao Yansheng's hometown, 41, has been engaged in the chef industry for more than 20 years. He is currently serving as the chef director at Dongfang Hotel in the High -tech Zone and has been committed to the production and innovation research and development of traditional Lu cuisine. Speaking of this participating work, Gao Yansheng said that this dish can be recognized by the competition, and now it is loved by customers. He feels very excited.

"After receiving the notice of participating at the time, the relevant person in charge of the hotel pondered for a long time. Because Sixi Maruko was a traditional famous dish of Lu cuisine, after finally deciding to improve, I participated in this dish with the Oriental Pearl Lion Head." Gao Yansheng said that Sixi Maruko is golden and fragrant, implying blessings, Lu, Shou, and joy. It is often used in the finale of banquets and other banquets. He innovated Sixi Maruko, both of which have made new breakthroughs, whether it is ingredients or taste.

The traditional Sixi Maruko is made of pork and made a variety of auxiliary materials. The four balls use one method, and the taste is the same. Gao Yansheng changed a single production method, and improved a method of making a traditional Sixi Maruko and a taste of flavors. Maruko, fresh fresh fish balls, named Oriental Pearl Lion Head. "This Oriental Pearl Lion Head dish is made more exquisite and brighter, which is in line with the diet concept of modern people." Gao Yansheng told reporters that one of them retains the production process of the traditional Sixi Maruko first frying and then the ingredients. The increase in Pleurotus eryngii can make the taste of the balls more abundant. The remaining three balls saved the fried process, and the cooking method was healthier.

Oriental Pearl Lion Head.

The four types of balls in the Oriental Pearl Lion's head are different. Yipin mushroom balls are soft and waxy, fragrant but not greasy. Featured konjac balls have the effect of lowering blood sugar, nutrition and healthy. Fresh and tender fish balls are bright and crispy. Fresh shrimp seafood balls are rich in ingredients. The materials such as shrimp, chicken cakes, fungus, etc. have greatly enhanced the delicious taste, and the nutritional value is quite high. This dish was well received by the judges during the competition, and was finally selected as the "Most Valuable New Lulu" list.

Today, this dish has become a signature dish for the hotel's wedding banquet. "I didn't expect this dish to be so popular. Different flavors of lion heads are suitable for the tastes of citizens of all ages." Gao Yansheng said that in order to allow more people to eat this characteristic lion head, they exported technology and jointly developed with food companies. Through repeated experiments and attempts, put into standardized production, and make prefabricated dishes, it will soon be listed.

Production Method

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Compared with the traditional Sixi Maruko, the production method of Oriental Pearl Lion Head is more complicated.

Yipin mushroom meatballs will cut the pork belly prepared in advance, Pleurotus eryngii is sliced ​​for later use, all raw materials are put into the pot, and the seasoning is stirred and stirred. Pour the oil in the pan, put the well -made mushroom balls in the pot, fry it to set the pot for later use, add it in the modulated soup for 40 minutes.

Fresh shrimp seafood meatballs will be prepared in advance shrimp, fresh Beidin, pork belly, crab stick, cake cake, cut the fungus, put them in the pot, add seasoning to the upper strength, and make a seafood four Xiusu pills. Put it in the tuned soup and cook for 40 minutes.

The specialty konjac balls are prepared for carrots, konjac, and chicken breasts. Put it into the basin and add seasoning and beat until the strength is made. Put it in the tuned soup and cook for 40 minutes.

Fresh and tender fish balls cut pork belly and dragon fish willow into the pot and season into the pot. Put it in the tuned soup and cook for 40 minutes.

Weifang Daily All -Media Reporter: Zhang Jing/Wen Tu

Source: Weifang Rong Media Client

Edit: Ping Xiaona

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