Group photo of the training class
A few days ago, Chao'an District, Chaozhou City, "Cantonese Cuisine Master" project rural farm cooking skills training and cooking skills cooking competition was held in Guihu Town Xiaodi Farm Restaurant.
According to reports, the training and competition is highly targeted and the expert team is stable. The training is selected by the Chaozhou Cooking Association to send high-quality talents, in view of the traditional characteristics and cooking techniques of the local flavor of Chaozhou cuisine, combined with the characteristics of rural ingredients and taste, the top master team is invited to sit down to carry out 5 sessions of cooking skills training, and the ingredients and raw materials are provided by the Municipal Cooking Association.
This training has been highly valued by the Chao'an District Committee and District Government, marking that the upgrading and development of the farmhouse catering industry in Chao'an District has entered a new stage, which is of great practical significance for promoting the high-quality development of the "Cantonese Cuisine Master" project, strengthening the training of rural culinary talents, improving the overall level of rural catering cooking, and promoting the development of rural characteristic economy.
Chen Guohui, secretary general of Chaozhou Cooking Association, said that Chao'an District has rich food resources, Chaozhou cuisine cooking skills have a solid foundation, with the vigorous development of Chaozhou cuisine industry and the trumpet of rural revitalization, the rural catering industry will enter a new period, and the local taste of farmhouses will also become a bright spot of Chaozhou food culture. Through this training and competition, it will help the improvement of the students' cooking skills, and will also promote the development of the economy with rural characteristics and make new and greater contributions to the revitalization of the countryside.
A wonderful review of the teaching of culinary skills
This training was conducted by Fang Shuguang, Lan Zhaohua, Fang Zesheng, Wu Qianqiang, Su Peiming, Qiu Shaobo, Chen Junsheng, seven masters in the field of Teochew cuisine. During the five-day training, the masters presented a total of 12 dishes based on the traditional characteristics and cooking techniques of Teochew cuisine, combined with the raw materials and taste characteristics of rural ingredients.
● Instructor: Wu Qianqiang Su Peiming
Corn fish in orange juice
Before starting the practical teaching, Teacher Fang Shuguang introduced the main characteristics and reasons for the selection of materials: grass carp is the best quality of freshwater fish, in addition to rich protein, fat, but also contains nucleic acid and zinc, which has the effect of enhancing physical fitness and delaying aging. At the same time, it is also one of the main specialties of Chao'an District.
Ingredients: net grass carp meat
Accessories: jade vegetables, celery, ginger, green onion, egg white, hair vegetables
Seasoning: monosodium glutamate, salt, orange juice, sugar, corn starch, custard powder, white vinegar, cooking wine
Preparation Method:
1, remove the jade leaves, use a knife to process the jade stem into the shape of corn leaf, celery cut into the shape of corn stem.
2, grass carp meat skin down, with a knife to trim neatly, on the fish meat cut on the cross-shaped flower knife, depth of about 4/5, to the skin continuously, the same shade, after cutting with salt, monosodium glutamate, ginger, green onion, cooking wine marinated for 10 minutes.
3: Control the dried water of the marinated grass carp meat, catch a small amount of egg white, and pat the mixed corn starch and cheese powder on the surface to shake off the excess powder.
4: Pour out the remaining oil after the oil is moistened, at 6-7 into the oil temperature, grasp the two ends of the fish with both hands (the fish skin is rolled inward) and put in the oil until cooked, put it on the plate.
5: Fly the water with jade vegetables, then cover the fish, add hair vegetables as corn whiskers, and finally drizzle with orange juice.
● Instructor: Fang Shuguang Lan Zhaohua Fang Zesheng
Dried fried fish and dates
Accessories: leek, ginger, horseshoe, ham, egg white, white meat
Seasoning: MONOS, salt, pepper, sesame oil, flour
1: After the ham is deodorized by water, stir-fry with 30% or 40% oil, and cut into minced (flavored), horseshoe chopped (to increase taste), leek yellow minced (freshened /fragrant), and diced white meat (flavored lubrication).
2, take the grass carp meat, use the tail of the knife or stainless steel spoon to scrape out the fish mushroom from the top and then chop, add pepper, salt, MSG to continue chopping, add water and drop the fish meat, so that the fish meat is gelatinized.
3: Pour the chopped ingredients into the fish puree, pour in the flour, add an egg white and grasp evenly. Stir well and then wrestle, the hand is concave when wrestling, and the fish mud is made into a circle for wrestling, so that it forms a gelatinous substance with elasticity.
4, hot pot to burn oil, about 40% of the oil temperature, the left hand to grab a handful of fish and shrimp puree, squeeze the fish paste up, dig into the shape of the date with a spoon, fry at high temperature under the pot, after setting, use the spoon back gently push forward to scatter and then turn to low heat to soak, until the shrimp dates are fried on the oil surface floating, during the period with the frying spoon continuously pushed and dispersed to make it evenly heated, until all of them are floated through, heated and fried until golden crisp out of the pot.
5: Leave the bottom oil in the pot, add a little sesame oil and pepper, pour in the fish and dates and stir-fry evenly.
Olive grits pig's feet
Olive grits is a delicious traditional snack in the Chaoshan region, with a refreshing taste, salty and spicy with southern ginger salt, and a refreshing appetizer.
Ingredients: 1 pork knuckle
Ingredients: 50 g of olive grits, white meat, olive leaves, corn starch, red pepper, coriander
Seasoning: salt, monosodium glutamate, pepper
1: Thinly padded slices of white meat in a casserole dish, olive leaves spread over the white meat.
2: Blanch the pork knuckles in water and wash them, chop them into large pieces, add a little salt, monosodium glutamate and pepper, chop them with 50 grams of olive grits, marinate them with 5 grams of corn starch, and put them in a casserole.
3: Add water and oil to the casserole dish, add the cut red peppers, simmer for 12 minutes, and add parsley before leaving the pot.
Oil-soaked eels
Ingredients: 1 eel
Accessories: garlic, pepper, green onion, celery, earth fish
Seasoning: MONOS glutamate, fish sauce, corn starch, pepper, sesame oil
Production process:
1, the eel bloodletting, and then with 70 ° C water temperature scalding eel, the eel mucus removed, and then from the eel's abdomen knife, to the internal organs, remove the vertebrae (put the eel flat, on both sides of the eel, remove the middle vertebrae, so as to avoid removing too much meat), and then use the oblique knife to slice out piece by piece (not too thick nor too thin). At the same time, add a small amount of salt, monosodium glutamate, pepper, corn starch water to marinate.
2: Ground fish crispy and ground into minced, red pepper, garlic, celery, ginger washed and chopped, fish sauce, monosodium glutamate, pepper, sesame oil, corn starch water into pairs of bowls.
3: Heat the oil in a hot pan, about 40% of the oil under the oil temperature under the fish oil until eight ripe.
4: Leave a small amount of oil in the pot and stir-fry the garlic until golden brown, stir-fry the fish and accessories and add the right bowl to make a dish.
● Instructor: Wu Qianqiang Qiu Shaobo
Steamed fish fillets with eggs
Ingredients: 1 sea bass (or about 500 grams of sea bass meat)
Accessories: green onion, ginger, chili pepper, egg
Seasoning: MONOS, salt, pepper, sesame oil, starch, steamed fish soy sauce
1: Cut the green onion into beads, mince the red pepper, take the meat from the sea bass, and slice the thick fillets with a diagonal knife.
2: Add salt, monosodium glutamate, pepper, egg white and starch to the fillets and marinate for 10 minutes.
3, 4 eggs beaten, add water to prepare the egg liquid, the ratio of eggs and water is about 1:1.5 ratio, and then add the appropriate amount of water starch to beat evenly. Brush the saucer with oil and add 4/5 of the egg mixture, seal it with plastic wrap, steam until cooked, remove the plastic wrap and set aside.
4: Place the fish on the custard neatly, pour the remaining egg mixture evenly on the fish, and then steam it in the steamer basket for 8 minutes until cooked. Sprinkle with minced red pepper and green onion, pour over the oil and drizzle with steamed fish soy sauce.
Rice soup boiled fish fillets
Ingredients: 1 strip of spotted fish (or about 500 g of groundfish meat)
Accessories: celery, sticky rice flour, soup, egg white
Seasoning: MONOS glutamate, salt, pepper, sesame oil, starch
1. Chop the celery, take the meat from the grouper, and slice the double flying fish with a diagonal knife.
2: Wash the pot and add the soup, add salt, monosodium glutamate and pepper to taste, use the sticky rice flour to make a rice soup paste, add the sesame oil to wrap the tail and put it into a bowl.
3: Add salt, monosodium glutamate, pepper, egg white and starch to marinate for 10 minutes, then use the soup until ripe and fish out, divide into rice soups, add celery minced.
● Instructor: Chen Junsheng
Stir-fried chicken balls with green onions and peppers
Ingredients: Half a light chicken
Accessories: white pork, green onion, ginger
Seasoning: MONOS glutamate, salt, pepper, sesame oil, corn starch, sichuan pepper
1: Cut the green onion beads and mince the white meat.
2: Remove the boneless and de-meated light chicken, thin the meat slices with a knife, cut into 3✐3cm square slices, add salt, monosodium glutamate, pepper, ginger and shallot juice, corn starch and marinate for 10 minutes.
3: Heat the pan with oil, about 50% of the oil temperature, fry the chicken under the pan until it is cooked through and slightly golden brown.
4, leave the bottom oil in the pot, the white minced meat, Sichuan pepper, green onion beads under the pan sautéed, add the fried chicken balls, add salt, monosodium glutamate, pepper, sesame oil, corn starch water into the bowl, stir-fry evenly can be out of the pot and plate.
Kim does not change to stir-fried duck
Ingredients: fresh duck breast
Accessories: gold does not change, red pepper, green onion, ginger
Seasoning: MONOS glutamate, pepper, oyster sauce, soy sauce, sesame oil, corn starch
1, gold does not change the plucking section, red pepper cut corners, ginger cut corners, green onion take green onion white cut section.
2: Remove the bones and peel the duck breast, thin the slices of meat with a knife, shave the flower knife, add soy sauce, monosodium glutamate, pepper, ginger and shallot juice, corn starch, a little gold and marinate for 10 minutes.
3: Heat the pan with oil, about 50% of the oil temperature, fry the duck meat under the pan until it is nine ripe, and then fish it out.
4, leave the bottom oil in the pot, the green onion, ginger horn, pepper under the pot after the frying, add the gold and fried duck breast, add MONOS glutamate, pepper, oyster sauce, soy sauce, sesame oil seasoning slightly simmered to collect the juice, add corn starch water to beat the mustard, stir-fry evenly can be out of the pot and plate.
A glimpse of the event
Students are enthusiastic about learning
Skill competition live
Presentation of results
Chaozhou Daily reporter Huang Hao