The combination of cultural tourism and catering is an excellent means to attract tourists from all over the world in recent years, and the attraction of highly distinctive representative food to "gourmets" is no less than the beautiful scenery and cultural landscape. Count the "Internet celebrity cities" in recent years, whether it is Xi'an, Luoyang, Harbin, or Zibo, Kaili, Lanzhou...... Without exception, there is a strong blessing of special cuisine.
Today, we bring a set of seasonal dishes from popular tourist cities. Delicious and special are combined on one plate, allowing you to cross geography and taste mountains and rivers in one bite.
Where's your food map? Come and leave a message to share with us, and the wonderful answer will get a copy of the May 2024 issue of "Chinese Cooking"!
The new style of tanhua crispy peach blossom pan
Text/Chu Honggong, Shi Yexin, Photo/Zhang Yang Planning/Wang Peixin, Production/Hao Chunjie
Menu provided / Beijing Cuihua Building
This is an upgraded version of the traditional famous peach blossom fan, and compared with the "classic version", the shape and materials have changed greatly. The addition of fresh peach blossoms makes the peach blossoms famous, the shape of the honeycomb has changed from the loose presentation of the past, and the design of the seafood package makes the whole dish like a cascading flower, bringing many surprises.
raw material
Scallops, shrimp, noodles, rice, fresh peach blossoms, lime zest, peach blossom pollen, salt, olive oil, butter, homemade sweet and sour sauce.
Method
Treat the scallops and shrimps, add salt and olive oil to marinate for 15 minutes, vacuum and simmer at low temperature for 20 minutes until seven mature, pat with the back of a knife, cut into small pieces and mix evenly; Boil fresh peach blossoms in water, mix them with clear noodles and peach blossom pollen, add butter to make a batter, and wrap them in scallop shrimp filling to make peach blossom buns; Heat the oil to 160°C to 170°C, slowly put in the peach blossom bag, keep the oil temperature, make the surface of the peach bag honeycomb-shaped, remove and drain the oil; Dry the rice into a crystal pot, put it at the bottom of the plate, put the fried peach buns on the pot, rub a little lime zest, and pour the homemade sweet and sour sauce on the table.
Chef's Tips:
Preparation method of sweet and sour sauce: Mix tomato paste, sliced sugar, plum, tangerine peel powder, apple cider vinegar and white vinegar to thicken.
Xishuangbanna air-dried spring chicken
Text/Chu Honggong Photo/Zhang Yang Planning/Zhao Yibin Production/Zhang Huning Dishes Provided/Beijing Puyun Yunnan Cuisine
The reproduction of Xishuangbanna-style barbecue, the chicken is crispy on the outside and tender on the inside, with the local common roasted garlic, and the Western-style rosemary adds a fresh flavor.
raw material
Spring chicken, roasted garlic, roasted cherry tomatoes, rosemary, sweet pasta sauce, yellow mustard paste, dry ingredients, fig leaves, grass fruit, bay leaves, star anise, green onions, ginger, salt, syrup.
Method
Clean the spring chicken, rub the chicken evenly with fig leaves, green onions, ginger, grass fruits, star anise, bay leaves, and salt, marinate to taste, rinse well, hang slurry water, air dry for 1 day, bake in the oven at 200 °C for about 40 minutes, and take out; Boil the rosemary over the fire, put the bottom of the plate, place the roasted garlic and roasted cherry tomatoes on the side, put the roasted Xiaochun chicken, and serve it with the sweet noodle sauce, yellow mustard sauce and two dry ingredients.
Chef's Tips:
The recipe of two dry ingredients: one is chopped sesame seeds, chopped peanuts, grass and fruit powder, salt, and the other is the above recipe with chili flakes.
Nightshade flower egg roll
Text/Chen Li Photo/Peng Jianheng Dishes Provided/Guangzhou Golden Restaurant
Night fragrant flowers are also called night orchids, and there is a flower delicacy on the table, which brings a spring atmosphere. It is difficult to store and transport night fragrant flowers after they are in full bloom, so food vendors pick them when the buds are just blooming to make chilled night fragrant flowers, which is convenient and fast. The elegant night fragrant flowers are emerald green in color, extraordinarily refreshing, you can fry eggs, and then take a little effort to roll them up, which is the "Internet celebrity dish" that everyone loves.
raw material
Nightshade flowers, carrots, eggs, salt, chicken powder, pepper.
Method
Thaw the chilled night fragrant flowers and dry the water, and cut the carrots into thin strips for later use; Separate the egg white and egg yolk, beat them separately and add salt, chicken powder and pepper to taste, add night fragrant flowers to the egg yolk and mix well, add shredded carrots to the egg white and mix well; Fry the two kinds of egg mixture into an omelet, stack and roll them, cut them into pieces and serve them on a plate.
Production key
When making, you can use jade to burn the pot and roll it directly in the pot; The color of the egg cake can be changed by different layers, usually because the yolk part is more refreshing and tastes better on the outside.
Stir-fried bamboo shoots with pickled vegetables
Text/Chu Honggong Photo/Zhang Yang
Planning/Wang Min Production/He Lingzi
Dishes provided / Beijing Xianglin Tianxia
In November and December every year, Hunan is rich in cabbage sprouts, and people will eat endless blanching water and dry it to make pickles, which will produce a special fragrance through the sun and air drying. In the spring of the following year, these pickled vegetables will become the best partner of bamboo shoots, and they will jointly interpret the crisp, flavorful, fresh and spicy Xiangtan special flavor dishes.
raw material
Hunan bamboo shoots, Hunan pickles, Liuyang red chicken intestines, chili flakes, garlic sprouts, lard, Xiangtan soy sauce, salt, monosodium glutamate.
Method
Crack the bamboo shoots, remove the shells, chop them, blanch them and set aside; Soak the pickles in water, wash them and chop them, blanch them, fry them dry and set aside; Put lard and salt into the pot and burn, add chopped bamboo shoots, pickled vegetables, and chili peppers to stir until fragrant, add soy sauce to color, add a little water, add salt and monosodium glutamate to taste, sprinkle a little garlic seedlings, collect the juice over high heat, and put it on a plate.
Production key
Do not add water in the early stage of stir-frying, and be sure to use soy sauce to stir-fry until the bamboo shoots are colored and burnt.
Editor-in-charge | Shi Yexin
Proofreading | Yutsu
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