How can a "aquatic" be the most missed hometown of Jinan people?

Author:Authentic style Time:2022.09.12

Is there a dignified and elegant dish, but also vibrant?

The answer may be Jinan's pu.

Remember the shore of Daming Lake, and the summer Pu

When you come to Daming Lake, you have to eat a pu.

Beginning in June each year, Pu Cao just pulled out the young leaves from the water, and was stared at the restaurant's signboard by the old restaurants of Jinan, ready to put on the table.

After peeling off the skin, the white tender stems, the taste is similar to the sweetness and crispy tenderness of the green bamboo shoots and white white

Pu vegetables born in the swamp rivers and shallow water have a history of more than 2,000 years. But it is not only unique to Jinan.

Huai'an in Jiangsu ate Pucai, and Qujing, Yunnan also ate Pucai, cut the root of the Mugao grass, peel off the skin and only take the core white tender stems. There is no unique taste, a bit of fragrance, and the taste is crispy and tender. Shandong man will say that Pu Cai can eat white sweetness. Zhejiang, Sichuan, Hunan, and even Shaanxi, and Gansu all have Pu vegetables ... According to the book, Pu Cai is mostly distributed in the southern water village.

In the past, Daming Lake was between lotus flowers, Pu Caiba white lotus root beautiful vegetables

And Jinan, it is not exactly the southern water village hidden in the north!

Lao She described the warm sun in the winter in "Winter in Jinan". While missing the summer of Jinan, it was made of water, and there were cool spring water everywhere. Spring water nourishes various aquatic plants in the city of Jinan City, and it also nourishes Jinan Puchi that "a crispy pimple and tenderness, full of fresh memories of carp."

The stir -frying Pucai Caipan Shrimp, the water is full of sweet water

Daming Lake Collection of Jinan Qunquan is brought together, depending on the sweetness of spring water.

Daming Lake and Poacani, the stems are divided into thick and long, but the color is gentle. It is the ivory white of the soft light. In the summer sun, a plate of stir -fried puffy pieces can be eaten to eat cool lakes and gas, and it seems that there are no dish.

Jinan cuisine can also be very elegant and clear

However, this dish is very Jinan.

The old man said that the past Daming Lake was really big, Zhongquan converged, and lotus lotus. Between the lotus of Daming Lake, there are white lotus root with Pu Caishe. In the past, Jinan had a group of lake people. Every spring and summer, you can always see that the people are busy planting and picking puff vegetables by boat.

Starting from the beginning of the summer, the puff vegetables are planted in the pond by the Yellow River

Today, Daming Lake, south and Wulongtan were broken by the north road, and the north has been filled as Beiyuan Town. But Jinan Pu Cai is still there, although most of them are planted in ponds by the Yellow River. But when you taste Pucai, you follow the lake and look at Yingying Lake water.

In the pond growing in Pu Cai, there are some wind and shadows of Daming Lake

Ma Lianliang's cavity, the soup of the Shandong Pavilion

"Teacher, let's have a pot of pu!"

Fry it in the oil pan until the golden pot collapse dishes, the scorching fragrance is crispy

The pleasant of shaking the pan and eating the pot of the pot, only Jinan people knew.

Stepping on the small bridge in Qu Shuiting Street, passing through the spring water of the house, and the old charm of the old city of the household, came to the old yard that rushed to Qingquan. The pot collapse is the original technique of Lu cuisine. The "fried" and "sacrifice" are reunited. In addition to the aroma of fried, the taste of the dishes is soft and salty.

Dipping away the more than a dozen layers of outer skin, as long as the milky white stems, the whole roots are covered with egg batter, seated in the small hot oil pan, fry slowly, fry it to golden on both sides, like an egg cake, and then the pot is set up another pot. Instead, add the cakes, add the good broth, slowly soak in low heat, sprinkle carrot shred, green onion and a little salt and salt before the pan. At the entrance is the freshness of the salt and pepper. The fried egg paste passes through the broth and the scent becomes delicious and soft. The aroma is permeated in the mouth. Endless aftertaste.

Ten miles of spring breeze, it is better to laug the dishes in a pot

Cut the pu vegetables, chop the stuffing of pork, or add shrimp. This kind of filling can be made into a flat eclipse or a puci hot noodle dumplings. When the big pot is steamed, the moment the lid is opened, the freshness of the meat is wrapped in the fresh steaming with the water vapor, and it is scattered in the air. This is a fireworks on earth and the beauty of many Jinan people's childhood memory.

Shandong people pancake rolls are everything, and Pu Cai can not escape the fate of being "rolled"

Potal collapse, puppets, pu vegetable dumplings, puci meat slices .. There are many forms in Jinan, but they must lean back in front of the milk soup.

"Ma Lianliang's cavity, the soup of the Shandong Pavilion" is a saying in the capital, but the accent of the Peking Opera opera and the soup of Shandong chefs must also pursue a pure and unique and endless aftertaste.

As early as the Ming and Qing dynasties, the milk soup was extremely famous, and it was still famous.

Jinan Kitchen soup combined with pu vegetables, and selected pork bones, old hens, old ducks, pork skin and other raw materials, continuously stewed until the soup is white, filtered to remove the ingredients, made into milk soup, and Pu and Pupu. The dishes are cooked with white aroma, the taste is generous, and the warm and long taste. The taste of the soup is rich in layers. At first, the lard should be fried in the pot to fry the hot and fry the ginger minced. A little Cordyceps flower and rape core, the soup is boiled again and out of the pot. At first encountering milk soup, soup, white as jade, tender yellow and crispy, exuding charming and fresh. Taste the entrance, the soup is delicate and smooth.

The key to milk soup is "milk soup". Use pork belly, pork elbow and other ingredients to boil broth. The color is like sheep fat jade. The taste is tender, crisp and refreshing, and the delicious flavor of the layer of stacked is naturally the first soup in Jinan. After trying the nine -turning large intestine with thick sauce, after eating salted and sour stir -fried waist flowers, Pu Cai built a gentle and restrained, light and elegant with Jinan cuisine. Literators of dynasties like them.

Wait until the spring breeze is like a night

Minghu Water Warm Po

Although Pu Cai is wild in the lake and water, due to seasonal and output restrictions, it is also a treasure.

Pucai is unusual, but not self -proclaimed. Can go to the people's dining table, and you can also enter the government feast. A boutique dish appeared at the spring water banquet in Jinan City, called Black Tiger Muggota Owhalong. The sea cucumber was cooked with milk soup. The soup color layer was sweet. The thick glue protein made people feel warm and rich. A dish can make people full of spring water and walk through the vicissitudes, delicateness, and tenderness of the four seasons of the Daming Lake.

Choose the tendence of the core and make a milk soup pu vegetables in Jinan. Coupled with the foil of ham, shiitake mushrooms and winter bamboo shoots, the fresh aroma is doubled ...

Seeing that autumn is here, the best season for Pu Cai will pass. As soon as October arrived, a large number of labels began to grow naturally. The Cai people on the lake said that Mugu was also tenacious, and the coming year was still full of life.

The autumn scenery in Jinan is good, and "lotus seeds have become lotus leaves." After the Mid -Autumn Festival, after Pu Cao was defeated, Jinan people began to remember this little freshness: "If you want to taste this delicious, you have to look forward to next year!"

Pucai used to rely on the nourishment of Daming Lake in order to be famous at home.

The female poet Li Qingzhao is also a native of Jinan. She probably ate the last piece of Puci on the lake in the late summer, and then wrote: "The wind on the lake is vast, autumn is twilight, red and sparse incense. Dear, endless, endless. "

When the spring breeze came overnight, Minghu Water Water Pu. Hope, wait for the flowers to bloom.

Author: Shu Geer