Lu Di’s originality: spinach mixed with vermicelli , enjoy the refreshing flavor of Qi Lu in one bite
In Shandong, and even in the entire northern food customs layout, cold dishes are not just a supplementary thing placed on the dining table, but also a display of wisdom in food.
Looking into the origin of this dish, there is no clear record in the real historical books. It seems to be a highly representative special delicacy that originated among the people and flourished in daily life.
In Shandong, especially the Jiaodong area, which is rich in high-quality vegetables, people there are good at utilizing the most common ingredients around them to create the most comforting flavors.
The authentic and authentic nature of this dish is first reflected in the careful selection of ingredients.
For authentic spinach mixed with vermicelli , you must choose mung bean vermicelli produced in Longkou .
The strands of this kind of vermicelli are made into evenly thin strands, showing a pure and bright look and appearance. They are compact, neat and flexible. When soaked in a shallow water tank for a while, they will become as clear and bright as crystal. Put such ingredients or items in hot water and blanch them for a short while to mature. Take them out and then quickly wash them with cold water to make them cool. This is a key step to ensure that its taste can be strong and smooth.
Regarding spinach, you have to choose local spinach with thick leaves and bright red stems. When blanching, add a few drops of cooking oil into the spinach. This will lock in the green color that symbolizes vitality, making it visually attractive.
When it comes to flavor and texture , spinach mixed with vermicelli is a must-have.
Pick one up with chopsticks and put it into your mouth. The first thing you feel is the flexible and springy state of the vermicelli, which breaks slightly between the teeth. The next thing you feel is the crisp, tender and juicy appearance of the spinach, carrying the fresh smell from the fields.
What mobilizes all of this is the bowl of soul juice that brings together Lu Di’s style.
Minced garlic has a spicy aroma, and chopped green onion has a spicy aroma. This spicy aroma is instantly stimulated by the scalding hot oil, and then blends into the spicy oil that Shandong people love. The spicy oil is not just spicy. It is mixed with sesame and spices. It is a compound aroma produced after being splashed with hot oil. This aroma is mellow and rich in layers.
Add the saltiness of light soy sauce, the acidity of balsamic vinegar, and the umaminess of a little sugar, and blend together to create a perfect balance of sourness and spiciness that stimulates the appetite, and saltiness and umami that are just right and delicious.
What is called traditional production technology seems to be quite simple. However, every aspect of it shows the concept of Shandong cuisine that never gets tired of fine food and never gets tired of fine food.
The soaking and blanching of the following vermicelli are based on a "degree". If it takes one second longer, it will become soft and rotten, and if it takes one second less, it will become uncooked. The process of blanching spinach focuses on "fast" and "color". On the one hand, it must achieve the effect of breaking the green color and on the other hand, it must maintain its emerald green color and nutritional content; The final mixing step is really the finishing touch. All the ingredients and sauce are fully blended together in a large basin. Every vermicelli and every piece of spinach can be evenly coated with sauce. Finally, a handful of crispy cooked peanuts are sprinkled on it. This not only enriches the taste, but also adds the mellow flavor of nuts.
This dish that appears on the dining table of a group of people called Shandong people can be called a real rice killer. It has the ability to make a dish on its own and bring out its unique refreshing charm that gives people a feeling and experience. As it turns out, it also has the ability to perfectly match the food that looks like a round and puffy part called a steamed bun, a thin and flat pancake, or even a bowl of ordinary-looking porridge with only white rice soup.
It contains a strong Shandong imprint, reveals people's simple character traits, reflects the true appearance of daily life and shows the characteristics of the use of local ingredients, follows the process and continues the traditional style, presents a unique and touching taste without any trace of carving, and is full of natural and pure original flavor.
This smell is contained in the cool shade of summer trees, contained in homely meals full of warmth, and it is also contained in the hearts of a group of wanderers named Qilu who can never get rid of the mark of their hometown.
If you have the opportunity, you might as well try it yourself so that this refreshing style from Shandong can be vividly interpreted on the tip of your tongue.
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