Wen 丨 Jiang Jiang Lake
Picture 丨 Ginger Lake
Editor-in-chief 丨Jiang Jiang Hu
Salt out of the taste, good at using salt to cook ingredients and 9 places are worthy of respect, Anhui salty goods, Jiangsu and Zhejiang salt water 8 dishes, Guangdong salt baking, all are amplified food umami while retaining the original taste of the ingredients, the technique is quite primitive, the means are called smart, the so-called avenue to jane, maybe this is the meaning of it.
Salt baking is more interesting, one said that the Hakka people go out, afraid of carrying ingredients to become bad, so wrapped in salt, a few days later or steamed or roasted, do not want to juice rich, delicious abnormal, is an unexpected surprise.
Heating an airtight container made of salt, so that the ingredients are steamed by their own moisture in the container, this is the salt baking, the dish baked with salt, compared to other dishes, there is more of a mineral aroma, it is very charming.
Now Guangdong people make salt baked vegetables, rarely have a taste - sand ginger, not to mention salt baked, I think nearly half of the dishes have its taste.
Sand ginger is also called Shannai, a sound is a drug name, the smell is special and fragrant, but also can get rid of dampness, no wonder Guanglao likes, we often eat salt baked chicken in the special aroma is derived from sand ginger.
▲ Sand ginger
At the Borderless Food Festival in Tongguanyao Ancient Town, Lingnan Family Banquet was invited to produce a Cantonese-style crayfish, Lingnan Family Banquet is Changsha's influential pure Cantonese restaurant, the main dish shunde cuisine, a bunch of Shunde masters in the kitchen, after indicating their way, the Guangdong chef in the store first thought of salt baking, just many years ago I personally made salt baked Roche shrimp at home, I know that shrimp salt baked will have several delicious tastes, as soon as I heard this idea, I immediately raised my hands in approval.
▲【Lingnan Family Banquet】Zhong Yugui
It's no coincidence that the crayfish are lightly marinated with sand ginger and salt, fried for a while, put into the pot with some ingredients and stir-fried, and then baked with salt in a casserole pot for a moment.
▲ Lingnan family feast Cantonese salt baked crayfish ▲ Lingnan family banquet Cantonese salt baked crayfish
The shrimp out of the pot are hot with their teeth and claws, and the aroma of sand ginger comes to the face, peeling one and putting it in the mouth, salty and moist, not oily and not greasy, making people can't stop moving.
▲ Lingnan family feast Cantonese-style salt-baked crayfish
Cantonese-style salt-baked crayfish from Lingnan Family Banquet, during the Mid-Autumn Festival, is dedicated to the Tongguan Kiln Ancient Town Food Festival, which is not sold in the store, and those who like it can go to the scene to taste.
Two snacks are also available, mango pudding and secret turtle balm for diners to cool off.
At the same time as the food festival, there is also the annual Tongguan kiln ancient town Thousand Lantern Festival romantic presentation, light and shadow sound, delicious cuisine, can be called a double feast of sight and taste!
Tongguanyao Ancient Town Borderless Food Festival Event Time: Every Saturday and Sunday from September 10th (Mid-Autumn Festival), to the National Day period (No. 1 to No. 6) from 5:30 p.m. to 11:00 p.m.