It's harvest season again, and our "Go Home to Eat" column also received various harvest fruits from rice balls, such as Liu Yilin from Putian, Fujian, who sent her hometown Duwei Wendan pomelo to the show site and invited everyone to taste it together.
Compared with ordinary grapefruit, Wendan pomelo tastes more sweet and sour, which is related to the growth environment of Wendan pomelo.
The environment in which Bundanyu grows
(1) sandy yellow soil; (2) Drain water from Magnolia Creek.
How to choose Wendan pomelo
(1) Scale-shaped, weight 1.2-2 jin; (2) Color bluish yellow; (3) The epidermis is uniform in small dots; (4) The hand feel is elastic.
A better way to taste grapefruit: Yuzu "word water"
Refers to placing grapefruit in a cool and ventilated place, and after the water of the peel gradually evaporates, the flesh begins to shrink This process is called "water recitation", when the flesh is tender, soft and juicy, and the sweetness is better.
In addition to eating grapefruit directly, you can also make yuzu tea, make wine, and add it to dishes. We invited Putian chef Ou Zongmin from the Wendan pomelo production area to teach everyone how to make delicious flavors with grapefruit.
Chef Au Zongmin loves to study yuzu dishes, which he believes are not only fruits, but also delicious ingredients. Today he is going to cook with grapefruit peel and yuzu meat soup.
A wonderful combination of pork liver and grapefruit
Stir-fry with grapefruit peel
-01-
Peel grapefruit
First cut the tip of the grapefruit, then divide it into six petals.
Tip: Shovel the grapefruit meat close to it, the grapefruit skin will be thicker and more complete.
The magic of grapefruit peel: Put it in the refrigerator to remove odors.
-02-
Treat grapefruit peels
Take two pieces of grapefruit peel, cut into strips, add salt and sugar to remove bitterness.
Blanch the marinated grapefruit skin for 2-3 minutes, squeeze out the water and coat it with crispy pulp powder (you can add some water appropriately) to keep the grapefruit skin crispy after frying.
Ratio of crispy pulp powder: corn flour: flour: sweet potato flour 1:3:1.
-03-
Fry grapefruit peel
When the oil temperature is six or seven hot, add the grapefruit skin and fry until the skin is crispy.
-04-
Treat pork liver
Cut the pork liver into strips, add sweet potato flour, oil and stir well, and then do not open the fire by the residual temperature of the oil of fried grapefruit peel to fry the pork liver until it is formed, pay attention to the pork liver do not stir immediately after the pot, and then stir the pork liver after setting.
Tips: (1) Pork liver is more lubricated after oiling, which can also prevent sticking.
-05-
Prepare the bowl juice
In a bowl, add oyster sauce, light soy sauce, five-spice powder, sugar and corn starch and stir well.
-06-
Stir-fry
Stir-fry the oil, add the white green onion and minced garlic and stir-fry until fragrant, add grapefruit peel and pork liver and stir-fry, pour into the bowl juice one by one, add bell pepper and stir-fry.
The taste of pork liver stained with grapefruit peel becomes sweet and delicious, and retains the fragrance of grapefruit, which is very delicious, and the grapefruit peel is not bitter at all, the taste is like eggplant, a little sticky taste.
A wonderful combination of abalone and grapefruit
Add pomelo meat to the soup
-01-
Soup
Add aged tangerine peel and goji berries to a hot water pot and simmer for 10 minutes.
-02-
Prepare the ingredients
Peel the grapefruit meat and set aside.
Choose Nanri abalone, clean it and cut it into thin slices. (If the knife is not good, you can cut it thicker and cook it for a while.) ）
"Go Home to Eat" small class
Nanri abalone is abundant in the sea area of Nanri Town, Putian City, Fujian Province, China's national geographical indication products, using the floating raft hanging mode in the sea area, feeding kelp, seaweed, etc., with bright fat shell and tender meat, commonly used to make stewed vegetables, boiled vegetables and watery dishes.
-03-
Abalone
Pour the soup into a bowl.
Without adding any seasonings, you can maintain the fresh sweetness of yuzu and abalone, and the sticky taste of abalone is full of fruity flavors of yuzu flesh, pulling the refreshing feeling to the highest and sublimating the appetizing feeling to another dimension.
Cooking teacher Lu Xiaoguang also wants to use seasonal ingredients - pumpkin to make a delicacy, many people may use pumpkin to boil porridge, make cakes, this time teacher Lu Xiaoguang chose the golden melon in pumpkin to roast beef! I don't know if the rice balls have eaten it, let's take a look together~
Orange melon is suitable for stuffing and serving; Chestnut melons are good for steaming and roasting; Old pumpkin can be steamed, stir-fried or stewed.
Reasons for choosing gourd: (1) The size of gourd is suitable and not wasted; (2) The taste is soft and has few tendons.
In season, the golden melon is fried first and then burned
Serve with beef soft and delicious
-01-
Handle beef
Put oil, green onion and ginger, large ingredients, cinnamon in the pot, stir-fry and add blanched beef, cooking wine, dark soy sauce, light soy sauce and stir-fry, add hot water and put it in the pressure cooker.
Tip: Beef is more fragrant and easier to color after stir-frying; Beef stew heats water and is more likely to soften and rot.
In a pressure cooker, add fragrant leaves, peppercorn packets, celery, sugar, salt, pepper and oyster sauce and press for 30 minutes.
-02-
Fry pumpkin
Peel the pumpkin, cut it into large pieces, sit oil in a pot, add the pumpkin when the oil temperature is five or six to hot, fry until there is a charred yellow edge, and then take it out.
Tip: High pumpkin is fried first and then boiled, which can maintain its shape, not easy to scatter and add more flavor.
-03-
Add the pumpkin
When the beef becomes thick in soup, add the fried pumpkin and collect the juice over medium heat.
The beef is soft and rotten, and after stewing with pumpkin, with a hint of sweetness, a warm stew, the taste is rich and fragrant, super rice.
Yuzu and pumpkin are common foods this season, and they have been eaten by chefs! Let's try the rice balls quickly, it has a special taste~
Source: CCTV Home for Dinner