Featured in this issue
—— Korean Seafood Pot ——
Every inch of time is fresh
Jifu Island seafood hot pot
Store address: 2nd Floor, Building 423, Wangjing West Park, Chaoyang District, Part of the per capita consumption: 136 yuan / person
At five or six o'clock in the morning in Beijing's Jingshen Seafood Market, you can often see a girl racing against time to pick seafood, she is the head of the taste of a Korean-style live seafood hot pot restaurant in Beijing, "Jifu Island Seafood Hot Pot". Her family's seafood hot pot restaurant is niche and very traditional, and she can't find a second one in Wangjing, where Korean food is full of people.
Nan-mo-hsien
Seafood hotpot is a Korean specialty, because Korea is surrounded by the sea on three sides, and fishermen who live by the sea eat freshly caught seafood in boiling water, which is the original form of Korean seafood hotpot. Later, the way of eating continued to evolve, and it gradually developed into the current seafood hot pot. If Nanmo wants to make this Korean seafood pot in Beijing, it is necessary to grab the freshness with time.
At about 6 o'clock in the morning, Nanmo came to the seafood market to grab the freshest seafood. This is not only hard work, but also more experience. An important tool for picking crabs in Nanmo is a flashlight, and when you shine a flashlight, which crab can't see through the light, it means that it is only full of yellow. The octopus should be tightly picked, so full of vitality.
In addition to getting fresh seafood, you also have to do a good job of quality control, which is particularly challenging. Nanmo's Korean seafood restaurants have been in business for more than ten years, and some of the stores that want to imitate their have not opened, but they can't pass the hurdle of seafood quality control.
Seafood is particularly troublesome, and mastering salt and temperature is the most basic, and you must be familiar with the best time to use various types of seafood. Some shellfish are kept for a few days to spit sand. Crabs and octopuses are not easy to raise, and they are basically in and out on the same day. White shrimp sometimes only live for half a day, but because the raw pickles in the store must be used alive, and the freshly dead ones can't be used, so the loss is particularly large. However, at the insistence of Nanmo, the fresh seafood and the pure natural sweet soup base have become the secret of its own seafood hot pot restaurant, which has been popular for 12 years.
Eating Nanmo's seafood hot pot is divided into three steps, and the first step is to drink a bowl of fresh and sweet seafood soup. The second step is to shabu the fresh seafood. The third step is to eat a bowl of fried rice made with a soup base and leftovers that combine the essence of seafood. This fried rice was originally developed to reduce the waste of seafood hot pot, but now it has become a must-order dish for guests.
For the rice used for fried rice, Nanmo chose the original rice-flavored rice produced by the ancient ship. One season a year, super long growth period, full particles, bright color, rich in nutrition, rich in a variety of trace elements, soft and glutinous and smooth, rich in rice fragrance.
Seafood hot pot is a fixed signature in the store, but as the head of taste, Nanmo has never stopped the research and development of new products. For example, the fat intestine hot pot that satisfies offal lovers, the abalone egg tart that is cross-border fusion, and even every dipping sauce are all developed by Nanmo itself.
The head of this issue
—— South Ink ——
Climb to the top of the ultimate and minimalist peak
This year is the 12th year of the opening of Jifu Island Seafood Hot Pot, and it is also the 20th year of Nanmo's catering. Born in Beijing, she went to New Zealand to study marketing management after high school. Originally, it was out of social practice for the major she studied, but at the age of 19, she began to get involved with catering abroad, from bubble tea to fried noodles, dandan noodles, and fried cakes, Nanmo danced the taste of China and became a popular local shop.
Over the years, Nanmo has realized that it is very easy to enter the catering industry, but it is difficult to play. Courage is the magic weapon of Nanmo's hard work to this day. Intentions are the weapon of victory in Nanmo. Making the simpler the ingredients and the simpler the things delicious, is not as easy as it seems. Nanmo described his mood as like a rubber band, as long as he is in the store, this rubber band is the tightest when it collapses, and if he doesn't change the environment, it will break. So she deliberately rented a small courtyard in the suburbs of Beijing and occasionally gave herself a vacation. Such a relaxed and moderate life makes Nanmo feel that it is worth being busy.
This year, Nanmo's shop, opened for 12 years, according to our saying, is the first natal year, Nanmo in the Spring Festival, specially redone the decoration of the shop, she hopes to use a new look, mood, state, to meet a new reincarnation.
The content comes from the BRTV Life Channel's "Taste Boss" column/BRTV Taste Boss official account, and some pictures come from the Internet.
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