Heze fried dumplings are one of the famous dishes in southwest Shandong. They are flat and round, golden yellow from top to bottom, crisp outside and fresh inside, and have a good taste. Due to different fillings, it is divided into mutton, pork and vegetarian fried dumplings. The stuffing is mixed with onion, ginger, spiced powder, sesame oil and fine salt, and the skin is fermented with wheat flour. Put the steamed bread in the pot and cook it for a while, then add flour and water, and then pour in sesame oil.
Cao Xian roast beef
Roast beef in Cao Xian County has been a famous dish for people to drink since the Qing Dynasty. Take the best beef, wash it, and stew the aniseed in the pot until it is rotten. It is an excellent dish for Shandong people to eat meat.
Mi Jinyuan, 58 years old, has a military career of more than 30 years. He is now the leader of Cao County beef roast rice family army.
In Dongguan, Cao County, there are no fewer than 20 booths or workshops with the signboard of "Mijia Roast Beef". The only difference is that the beef shop in Mi Jinyuan has the word "time-honored". "Old brand Mijia roast beef" 16 yuan Jin, "not a penny less, not a penny more".
Mi Jinyuan had "five golden flowers per son" and five prostitutes were laid off. Now they are doing beef business with their father. Every time customers come to buy "old-fashioned Mijia beef", they will always say that your business is booming! However, several daughters shook their heads. "The business of life is very thin."
Does the "time-honored Mijia Roast Beef" make money? Just like a fish swimming in the water, you can only know the change of temperature. Mi Jinyuan often tells outsiders that I don't want to make money. I am old party member, and I just want to pass on the beef business of the older generation.
But how to pass it on? This is a subject. Not long ago, Mi Guangzhou, an individual merchant engaged in meat products in Jinan, registered the trademark of "Mijia Roast Beef", which means that Mijiajun's roast beef business in Cao County belongs to "infringement".
A person in charge of the Trademark Office of Heze City Administration for Industry and Commerce said that the lost "identity card" of Cao Xian Mijia beef will face extinction, and it is very likely that it will be sued by the trademark holder of "Mijia Roast Beef". In a market economy that pays attention to laws and rules, the loss of trademarks means premature death or even bankruptcy. However, Mi Jinyuan was very calm about this and thought, "What does a trademark have to do with me? My beef is well done, and others will naturally buy it. "
This is really the emperor is not in a hurry!
Diaolu sesame seed cake
JOE Shan County hanging stove sesame seed cake, because of its utensils, workmanship, shape. The food intake is different from other "pasta" categories, and it is named "traditional famous food" by the industrial and commercial department.
JOE hanging furnace sesame seed cake, founded in the early 20th century, has a history of nearly a hundred years. Founder Xu (1893- 1973) is good at making all kinds of pasta and snacks all his life, and every time he makes them, he is fine and hot. On the basis of constantly exploring and improving the production technology and material selection method of pasta, combined with his years of experience, he introduced the "hanging furnace sesame cake" which has the characteristics of other pasta and is different from other pasta. Its production tool "hanging furnace" is quite distinctive. Generally, the tool for making sesame cakes is to bake sesame cakes on the top and warm them on the bottom, while the hanging stove is to bake sesame cakes on the bottom and warm them on the top. First, heat the stove with fire, then lift the stove with a pole and put it in a sesame seed cake, where it is burned above and roasted below. Its appearance is round, which is much smaller than the diameter of ordinary sesame seed cake. It is made of refined white powder, essential oil, walnuts, peanuts, diced meat, sesame salt and various seasoning noodles. Because of its excellent production, exquisite materials, crisp outside and tender inside, crispy and delicious, beautiful appearance, it is deeply loved by people in urban and rural areas and surrounding areas of Shan County.
The second generation of the Xu family's hanging stove sesame seed cake has chosen to run with his father since childhood, which has won the hearts of the people. The baked sesame seed cake made by him is even more attractive and delicious. 1952 was recommended to participate in the Shandong Catering Service Competition, and its baked biscuits were praised as famous specialty by the conference.
At present, Xu, who runs an old hanging stove sesame seed cake in Liu Yushou, a single city, is the third generation. He strictly abides by the traditional craft and meticulously works, which makes Xu Ji's time-honored cookies more youthful and happy for consumers.
Laojia casserole
Most diners don't know the name of the casserole owner in their hometown. They just casually called this young man in his early 30 s with a dark face Lao Jia. This "old Jia" is a large-scale Beijing army. After his father fell ill, he followed his father's footsteps and supported a casserole by himself. It turned out that the name of his father "Lao Jia" naturally fell on the young people's heads.
The business of "hometown casserole" is very good. During the SARS period, it was once closed to avoid the epidemic. Every day, diners come over and shout "Lao Jia" through the crack of the door. The voice is awkward and pitiful. The neighbor casserole shop warmly invited him into the shop to relieve his hunger, but the diners insisted on not going, saying, "If you don't eat Lao Jia casserole, a bird will fade out of your mouth!"
There is a casserole tofu in the "hometown casserole", which is quite popular with diners. This dish is very creative. First, boil the tofu with strong fire and steam it into a honeycomb, then cool it a little and drain it, and then put it into casserole chicken soup with vermicelli, ham, mushrooms and diced winter bamboo shoots. After boiling, simmer slowly, then season with refined salt and monosodium glutamate. After the tofu is delicious, pour it with hot oil. This dish soup is fresh and refreshing. Although it is called "Lao Jia", it is really "tender".
There is Dagan Kun in the small casserole. In the old casserole shop, every time impatient diners beat the table and asked why the casserole was not served well, the masters always smiled and said, "Don't worry, don't worry, stew slowly." The casserole is like this, and so is life.
People in China always like to use casserole to make soup and stew meat, because casserole is a ceramic product, which can keep the original color, fragrance and taste of food. Moreover, the casserole is always simmered, and the chef with rough hands and feet can't make a good casserole, and the diners who are anxious like pigs can't feel the real taste of the casserole.
The master who makes casserole must be in the mood to make Chinese medicine. Eating casserole is the second most important thing for diners after drinking tea. Tea must be safe and steady, but you can make a hullabaloo about eating casserole and burn your tongue with your hand fan. Tea tasting is an elegant thing for wild cranes in the idle clouds, but casserole is a popular anti-hunger thing. Anyone who drives a car and sells pulp can eat it, even petty bourgeoisie girls can eat it until their faces are full of peach blossoms.
Although the business is good, the boss "Lao Jia" has some difficulties: dealing with arrogant guests or drunkards all day is annoying! "Lao Jia" made it clear that he was not prepared to let his son do this again in the future. "Lao Jia" hopes that his son will study hard, be the number one scholar and find a gentle job, and never get involved in such greasy things.
Alas, if the "Lao Jia" casserole is neglected, the diners will be less stuttering.