What are the declining cuisines in Zibo Economic Development Zone?

Zibo tile fish, choose carp, cut into large pieces, fried in oil pan, named after the shape of tile. It's a specialty of Zibo, and I also do it in other places, only in Zibo.

There are also tiled fish in Shiyan city, and herring is used instead of carp, which is different. Made before Shiyan? Steamed? 、? Braised? 、? Dry burning? Cooking methods. Steaming tiles is a test of the chef's kung fu. If the fried tiles are steamed again, it will inevitably taste bad if they are not done well. But it is easy to stew or dry cook, making it spicy and delicious without losing the umami taste of fish.

Besides Shiyan, I know that Sichuan may have a similar practice. In the 1990s, I was in my hometown? Immigration restaurant? I have eaten fish from Sichuan. Cut the carp, stir-fry, and cook a pot of red oil hot pot, which is very hot. You can also rinse some hot pot and other dishes. But the villagers in Sichuan named it "cold pot fish".

The tile fish in Zibo is different from those in these two places. ? Tiles? The frying method is similar, but Zibo people use it to make soup.

Slip a piece of lard in the pot, or use rapeseed oil instead. Add star anise, fragrant leaves and dried peppers, then add onion, ginger and garlic and stir-fry until fragrant. Add broth to boil, add tile fish, and add balsamic vinegar and salt after three minutes. The fish is cooked, so it won't take long. Sprinkle with shallots, coriander and minced garlic immediately after cooking, which is sour and appetizing, spicy and delicious.

This practice is similar to the small fish soup in Huantai, Zibo, which may be the difference between shredded potatoes and potato chips. It looks the same, but there are two flowers, one for each table. Fish pieces are fried into tiles, or stewed or soup shows miraculous effects.

The carp used to make tile fish is not easy to be too big. If the carp is too big, it will lose its taste, especially the earthy smell. I wrote it when I saw the water margin:? Today, we have to deal with more than a dozen golden carp, weighing 14 and 15 Jin. ? Carp grows to 14 or 15 Jin, which is not delicious. It seems that Shi Naian and Luo Guanzhong are not good at this.

Today, tile fish is also a home-cooked dish in Zibo. Perhaps it is convenient, easy to make, delicious and easy to preserve, which makes this dish enduring.

This article is for people who have never eaten tile fish, not for people in Zibo. It's no joke to tell Zibo people to eat tile fish. Especially Huantai and Boshan, who are good at cooking, are really a big knife in front of Guan Gong.