Stewed Cattail Shoots in Pan

Stewed Cattail Shoots in Pan

　　Stewed Cattail Shoots in Pan — golden in color, fragrant and appetizing

　　Flavor Characteristics

　　1. The “stewing in pan” technique was first created by Jinan chefs and recorded as early as the Ming Dynasty. “Stewing in pan” refers to first pan-frying and then simmering the dish to let the flavors infuse into the ingredients. The finished dish is golden-yellow, tender, and richly flavorful.

　　2. Cattail shoots are a famous product of Jinan. They are the tender roots of the cattail plant, white in color and fine in texture, crisp, tender, and delicious. According to *A Quick Guide to Jinan*: “The cattail shoots in Daming Lake resemble water chestnuts in shape and bamboo shoots in taste. Plentifully grown in the lake, they are a rare vegetable delicacy among northern provinces.” Stewed cattail shoots in pan are golden in color, fragrant, and a must-try for visitors to Jinan.

　　Main and Auxiliary Ingredients

　　200g cattail shoots, 2g monosodium glutamate, 25g refined salt, 2g shredded ginger, 200g cooked lard, 5g shredded cucumber peel, 2 egg yolks (about 75g total), 5g cooking wine, 5g wet starch, 50g clear broth, 10g shredded ham, 5g shredded scallion, 10g flour

　　Cooking Method

　　1. Remove the tough outer skin of the cattail shoots, trim the root ends, wash clean, and cut into 4.5cm sections. Place in a plate, add refined salt, cooking wine, and monosodium glutamate, mix well, and marinate briefly.

　　2. Mix the egg yolks, wet starch, flour, cooking wine, refined salt, monosodium glutamate to make a clear batter. Set aside.

　　3. Coat the cattail shoots with flour, dip them into the egg batter, and mix evenly. Arrange them neatly in two rows on a plate, and pour the remaining batter over the top. Heat a wok over high heat, add the cooked lard, and heat until it reaches 40% heat. Neatly place the cattail shoots into the wok and pan-fry until they “stand up.” Pour out the oil, flip the wok to turn the shoots over, then continue frying with more oil until both sides are golden brown. Add the shredded scallions and ginger, pour in the prepared batter, sprinkle with shredded cucumber peel and ham. Cover with a large plate, simmer over low heat until the sauce is nearly gone, then flip onto a plate to serve.

　　Key Techniques

　　1. Before pan-frying, heat the wok smoothly — that is, heat a clean wok over high heat, then add oil. Repeat several times until the bottom of the wok is smooth and less likely to stick.

　　2. After washing the cattail shoots, lightly tap them with a knife to loosen them up, helping the flavors penetrate.

　　3. When flipping the wok, pour out the oil first to prevent splattering and burns.