In order to unite the strength of the industry and help the prosperity of Hunan cuisine, we will teach cooking secrets to the rising stars of Hunan cuisine. On July 27th, the fifth session of Master Xiangcai Day was led by Master Zuo Zhongdong, a master of Hunan cuisine.
Master Zuo Zhongdong is revered by everyone as the master who is most like Shi Yinxiang. In addition to this honorific title, he is also the son of Zuo Zongji, who won the Hunan Cuisine Lifetime Achievement Award! He is the inheritor of authentic Hunan cuisine and a well-known master of Hunan cuisine.
Master Zuo Zhongdong's father is Zuo Zongxi, who is almost the age of the cane dynasty, who has been a chef for nearly 60 years, is a national treasure-level Chinese culinary master, a master of Chinese Hunan cuisine, has been awarded the "Hunan Cuisine Lifetime Achievement Award" by the Hunan Provincial Department of Commerce, is the eldest disciple of the "God of Food" Shi Yinxiang, participated in the compilation of the "Hunan Cuisine Collection", and was hired as a consultant by changsha New Oriental Culinary Institute after retirement. At the same time, Zuo Zongxi was also the master brother of The Xiangcai Taidou Nie Houzhong, Xie Zhenghui, Cao Youman, Zhang Zhijun and others. Like Master Shi Yinxiang, Master Zuo Zongxi is lenient and strict with others: he understands catering, learns management, and is good at Western food, pastry, etc.
When Master Zuo Zhongdong was 13 years old, he studied cooking with his father, and then worshiped under Master Moquan, the king of Hunan cuisine, and was determined to inherit authentic Hunan cuisine and carry forward the essence of Hunan cuisine. He revitalized the store "East Treasurer", focusing on creating "Daddy's Specialty Dishes": hanging pot male fish, green pepper whole flavor duck... Let Hunan cuisine go to the whole society.
Master Zuo Zhongdong believes that making Hunan cuisine returns to the source and returns to tradition. Although Hunan cuisine takes spicy as its soul, it does not mean that it takes spicy as the goal, takes spicy as the slogan, and the more spicy it is, the more it resembles Hunan cuisine. In fact, the spicy of Hunan cuisine is not necessarily indispensable, spicy is the soul of Hunan cuisine, but it is not essential. Like this dish of sesame seed crispy duck, there is no shadow of chili peppers, but it does not affect its position in Hunan cuisine. The crispy duck with sesame seeds is indeed the taste of Hunan cuisine with authentic taste.
It is worth mentioning that today Master Zuo also specially brought his own special dragon head sword. This sword also accompanied him to spread Hunan cuisine abroad for ten years. After returning to China, this dragon head knife was used only on important occasions.
Throughout the cooking process, Master Zuo pays great attention to details, and the hygiene work is handled very cleanly, methodically, and cleaned at will!
【A Master】
Zuo Zhongdong, master of Hunan cuisine, studied under Master Wang Moquan of Hunan cuisine, has been practicing for 36 years, senior technician of cooking, senior evaluator of national vocational skills appraisal. In his early years, he was influenced by his father, who was the head chef of the "Nine Hotels" and was known as the "Chairman's Imperial Chef", Master Zuo Zongji, and loved cooking since childhood. He entered the bank to study chefs in the Reception Office of the Provincial Party Committee, worked in the Shenzhen Furong Hotel in Shenzhen of Hunan Province, and the Southeast Asian Flavor Restaurant of the Overseas Chinese Office of the Provincial Government, went to Germany to work hard in the 1990s, returned to China ten years later, and built a self-operated catering enterprise "No. 72 Flavor Restaurant", and is currently the director of Tianquyuan Xiangchun Store.
Master Zuo Zhongdong's production concept is: to really make Hunan cuisine, it is not only to return to the source, but also to go out. The combination of Chinese and Western cuisine, Hunan cuisine out of Hunan Province, to help Hunan cuisine take off.
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【A Hunan dish】
Ingredients and preparation steps of crispy duck with sesame seeds
Ingredients: a fat duck.
Ingredients: coriander, ham, fresh eggs, peppercorns, peppercorns, shallots and ginger, flour, dry starch, fatty shredded meat, sesame seeds.
Seasoning: rice wine, refined salt, sugar, monosodium glutamate.
Preparation steps:
1, the net fat duck with rice wine, fine salt, sugar, peppercorns and beaten onion and ginger marinated for about 2 hours; then basket steamed to 80% rotten, take out and cool; after cooling, first cut off the head, wings and palms, and then remove the duck body bone, remove the meat from the thick part of the legs and breast meat and cut it into strips;
2, cut the ham into small pieces, wash the fat meat, cook, cut into thin wires, the eggs are pounded in the bowl, add flour, dry starch, water, mixed into a paste, parsley picked and washed;
3, the surface of the duck skin smeared with a layer of egg paste, spread in the oiled flat plate, the fat meat shredded and duck meat shredded in the remaining egg paste, add MSG mix well and spread on the inside of the duck skin; after placing it, put it into the frying pan and fry it golden brown, and put it into the flat plate;
4: Beat the egg whites to foam, add dry starch, mix well into a snowflake paste, spread on the duck noodles, sprinkle with sesame seeds and minced ham;
5, put peanut oil in the wok, burn until 60% hot, put in the sesame seed duck crisp and fry, pour oil on the noodles and fry, until the bottom layer is golden brown to decant the oil; then sprinkle with pepper powder, pour sesame oil, fish out the cut length and width: 5X2 cm strips;
6: Cut it and place it neatly on the plate, and put the cilantro around it.
【The master said hunan cuisine, the cooking secret of the crispy duck with sesame seeds】
Spicy crispy duck is a dish with fat duck as the main ingredient, and it is also an excellent work boldly launched by Shi Yinxiang, a first-class chef in Changsha. The crispy duck with sesame seeds combines fluffy, crispy, tender and fresh flavor, and has won the praise of guests from all over the world. When cooking, put peanut oil in the pot, burn until it is 60% hot, add the duck to the hemp seed, pour oil on the crispy fried noodles, pour the oil until the hemp layer is golden brown, sprinkle with pepper powder, pour sesame oil, take it out and cut into strips, neatly place it on the plate, with the head, wings and palms, to show that the duck is seated, surrounded by coriander, beautiful shape, soft color, charred and fresh, long aftertaste.
The duck with sesame seed crispy duck has the following cooking points:
1, the duck is about 4 pounds, fat and shredded to set aside, enhance the smooth taste of the product.
2, the use of white alcohol salt peppercorns ginger shallots and other ingredients, ecological pickling, natural pickling. In the way of patting the ginger and shallots crushed, the taste is all squeezed out, so that they penetrate each other, the taste is more intense, add sugar to increase the flavor and freshness, hand massage the juice of the duck's whole body for two minutes, squeeze hard, before entering the flavor. During the process of marinating, you also need to use a toothpick to insert a few thick places in the duck body to let the flavor melt in, about 50 minutes of marinating, pickling is the key to the taste of this dish.
3, steaming is not easy to get too old, cut off. The steaming process is better than half a life, which is about 50 minutes, and then cooled and then changed to a knife. The whole deboning process, like the deconstruction of cattle, Master Zuo completed the entire deboning process in only two minutes.
4, when adjusting the batter, pay attention to the ratio of flour to corn starch is 4 to 6, add an egg yolk, increase the color, add a little salt, go fishy, manually adjusted to make a paste, the left master gesture is very fast, comparable to a blender, stir to be able to hang the paste on it.
5, the fat silk and duck meat shredded grasp evenly, hanging paste, slowly pour into the batter, so that the hanging paste will be more uniform. Dao Dao process, Master Zuo is meticulous and patient, indeed a veritable master, and he also makes a veritable kung fu Hunan dish.
6, duck embryo stereotyping, oil temperature burning four mature, at this time the master also has a skill, insert chopsticks can bubble on the oil temperature of 40%, pour the oil on it, preliminary finalization, and then automatically flow into the oil pan, fried to nine mature fishing out.
7, then apply six to eight egg whites, stir into a milkshake, can insert chopsticks as a good, add 6 to 4 corn starch, enhance its hardness, and then apply to the duck embryo, after a few oils, sprinkle with raw sesame seeds and red ham embellishment, toothpick prick a few times, ventilation, let the egg white cook thoroughly, let the duck meat crisp. Then cover with egg paste, sesame seeds, red ham rice... Re-frying molding. The cooking process of sesame seed crispy duck is complicated, more complicated than buddha jumping off the wall! Ingenuity is unique!
8, raw and cooked separately, and finally when the plate is cut, all knives and utensils are disinfected once, food safety, the top priority. The product is very delicate and the appearance is responsible.
Characteristics of the finished duck with sesame seeds: soft, crispy, soft and tender, fresh and fragrant in one, caramelized and fragrant, with a long aftertaste. Hemp seed crispy duck, after a long time, endless aftertaste, sticky soft and crispy, and finally unified today's cooking methods, from the eighties onwards, popular to this day, long prosperous, out of Hunan, and out of the country.