Lunan flavor code: Unlock the authentic way to make mung bean sprouts, cucumber and vermicelli salad
In the land of Lunan, especially in the area where Zaozhuang and Jining are located, in the scorching hot summer days, a plate of refreshing and tasty cold dishes is always indispensable on the dining table.
It is not only an appetizer to relieve boredom, but also a bright spot in the taste memory of local people.
In this specific situation, there is such a dish, which is mung bean sprouts and cucumber mixed with vermicelli. With its simple home-cooking style and extremely refreshing feeling, it has become a dish that many Shandong housewives are good at cooking.
The key to this dish is not a series of complex and tedious seasonings, but depends on a seemingly ordinary skill, that is, how to soak a handful of Longkou vermicelli, which seems inconspicuous and has no special features at all. It directly plays a decisive role in the final quality of this specialty snack in Lunan region.
When it comes to fans, Shandong people always have endless pride.
Mung beans are an indispensable raw material for authentic Longkou vermicelli. They need to go through the process of blanching the beans, grinding, and then leaking the powder, followed by drying and other processes. Finally, they are exquisitely made through dozens of processes.
The finished silk strips made from it are uniform and fine, with pure qualities and bright and shiny. Under the sunlight, it can reflect a translucent amber-like luster, and has long been known as "glass noodles".
The wonderful thing about this kind of vermicelli lies in its strong flavor-attaching properties. It is like empty pipes that can instantly absorb the essence of the soup. It is soft and tender when you eat it, but it also has a chewy and chewy feeling. This is exactly what inferior adulterated vermicelli cannot match.
However, how to perfectly "wake up" dried vermicelli bought from the supermarket is actually a technical job.
The authentic Lunan method pays attention to a "slow soaking in warm water".
First, boil the water in the pot until it is boiling and put the dried vermicelli in. It only needs to be boiled for ten seconds. When it becomes soft and transparent, quickly pour it into a large bowl together with the water and vermicelli.
Immediately afterwards, add an appropriate amount of cold boiled water and adjust the water temperature to lukewarm.
Fans are encouraged to stretch and relax in the water that has no big ups and downs, is very mild in heat, and soaks for more than ten minutes until there is no hard core part inside, and the whole is in a crystal clear and moist state.
The vermicelli treated with this special method not only shortens the time required for soaking, which is of great help, but also tries its best to retain the unique smooth and elastic texture in terms of taste. Each vermicelli is clearly separated and there will be no adhesion in the middle. This is the first secret that makes Lunan cold dishes delicious.
We use local fresh cucumbers with prickly top flowers, which are fragrant after being cut into shreds.
Those so-called mung bean sprouts need to be pinched off at both ends, leaving only the white and tender stems. Shandong people call this "picking vegetables", which is a delicate practice when entertaining guests.
Boil water in a pot, blanch the mung bean sprouts quickly until they reach a green state, and then put them into cold water to cool them. During this process of hot and cold, the crispness and juice of the bean sprouts are locked in.
Cut the carrots into thin strips, cut the coriander into sections, and mince the garlic into puree. These supporting roles are in place.
First put the cucumber shreds into the mixing bowl, then the carrot shreds into the mixing bowl, then put the blanched mung bean sprouts into the mixing bowl, then put the soaked vermicelli into the mixing bowl, then sprinkle with coriander, then minced garlic, and finally pour in the sauce made with rice vinegar, light soy sauce, sugar, salt, sesame oil and chili oil.
The most critical step is "stirring".
Lunan's chef is very particular. He will use chopsticks to gently lift it from the bottom, and then stir it up and down instead of using brute force to stir. The purpose is to ensure that every vermicelli and every vegetable can be evenly coated with sauce, and at the same time, it will not break or rot.
A dish was brought to the table. The white vermicelli, green cucumbers, yellow bean sprouts, red carrots, and green coriander were in a colorful state, which was very pleasing to the eye.
Pick it up with a pair of chopsticks and put it in your mouth. The vermicelli is so smooth and can absorb the juice. The bean sprouts are extremely crisp and tasty. The fragrance of cucumber and the slight acidity of vinegar and garlic are intertwined with each other. The mellow fragrance of chili oil and the rich fragrance of sesame oil bloom on the tip of the tongue.
This is the very realistic and rustic summer flavor of Qilu. It is low-key and restrained, but with extremely authentic ingredients processing methods, it illustrates the dietary wisdom of Shandong cuisine of "harmonizing the five flavors to adjust the taste". Once you pick it up with chopsticks and put it in your mouth, you will never forget the flavor that comes from Shandong. It gives people a refreshing, comfortable and pleasant feeling in the mouth.
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