For the catering industry, the pursuit of "youth" is an attitude that has always existed. The change of a dish from ancient times to the present, the adjustment of a technique or simple or complex, in the rapidly changing tide of popularity, the catering industry seems to be forever in the "youth" of searching, and it is necessary to implement learning and innovation - this attitude that is almost tied to youth to the end.
Today, we bring four innovative dishes, including new dishes inspired by the traditional culture of "the land of fish and rice", as well as braised abalone with mushrooms that combine the old dishes of abalone pot and roast north and south, and was born in the collision of "delicacies from the mountains and seas". Their appearance interprets the continuous updating of catering from taste to technique, and this attitude is also the secret of catering people's "eternal youth".
The land of new fish and rice
Text/Tu Mingjuan Photo/Zhang Zhuojun
Production/Fu Chaoqun Wang Ping
Dishes provided / Mongolia Daying (Yangzhou store)
The new inspiration of the young chef born after 85 from the "land of fish and rice", the river shrimp and mandarin fish fillet have been stir-fried in advance to maintain the tenderness and excellent taste.
raw material
500 grams of river shrimp, 750 grams of mandarin fish, 40 grams of melon and ginger strips, 6 eggs, appropriate amount of snow buds, shredded red pepper, appropriate amount of green onion, ginger, salt and rice wine.
Method
Peel the river shrimp into shrimp by hand, wash it, add green onions, ginger, salt, and rice wine to starch and set aside; Slaughter and cure the mandarin fish, take the fish meat and cut it into fish fillets, add green onions, ginger, salt, and rice wine to catch it and set aside; Wash the snow buds and blanch them for later use; Take the egg white, add salt and water, stir well, steam it, and take it out; Heat the wok, add the river shrimp and snow buds to stir-fry, take out and put them on the side of the steamed egg, put the mandarin fish fillet and melon ginger strips into the pot and stir-fry, take out and put it on the other side of the steamed egg, decorate it and serve it.
Rose crystal jellyfish
Text/Chu Honggong Photo/Zhang Yang
Planning/Zhao Yibin Production/Zhang Huning
Dishes provided / Beijing Puyun Yunnan cuisine
The delicate condensation of Yunnan rose vinegar is lined with the soft white of jellyfish, and the romantic rebellion of jellyfish is brewed in the sweet and sour.
raw material
Lv four jellyfish, clover celery, fish film flakes, Yunnan rose vinegar, mint leaves, coriander, patted garlic, millet spicy, salt, sugar.
Method
Boil the rose vinegar and fish film on low heat until the fish film melts, let it cool and solidify into a gel, change the knife into granules and set aside; Wash the jellyfish, blanch it, rinse it with cold water, and soak it in a juice mixed with millet spicy, mint leaves, coriander, garlic, salt, rose vinegar and sugar for 6 hours; Place the rose jelly and pickled jellyfish on a plate and garnish with clover.
Chef's Tips:
Lv Si Jellyfish: a special product of Qidong City, Nantong City, Jiangsu Province, named after the Lv Si Fishery produced in Qidong, is a national geographical indication product of China. It has a reputation for its delicious taste and crispy texture.
Traditional lamb saddle roll with red mushroom and lamb gravy
Text/Jiang Hui Photo/Yin Jun
制作/Jonathan
Menu provided by Shanghai DEJAVU • Bo Shi Nan
The mutton is full of milky aroma, rich flavor and tender taste.
raw material
New Zealand lamb saddle meat, dried red mushrooms, dried morels, fennel, coriander seeds, caraway seeds, Cantonese shallots, carrots, potatoes, pepper, salt, olive pomace oil.
Method
Debone the saddle meat and keep the whole lamb roll for later use; Part of the minced meat produced during deboning is pureed with fennel, caraway and coriander seeds, stuffed into mutton rolls, and simmered at a low temperature of 55 °C for 2 hours; Fry the lamb bones and minced meat until browned and set aside; Fry the Guangdong shallots with the skin in olive pomace oil to dry the water, add the fried mutton bones and minced mutton, add ice water to extract over low heat for 4 hours, after the fragrance is completely extracted, simmer for 8 hours, filter out impurities, and continue to concentrate the juice to 30% into a sauce; Soak the dried red mushrooms and dried morels separately, add them to the concentrated sauce together with potatoes and carrots, seal them with tin foil, bake them in the oven at 180°C for 30 minutes, and then take them out; Slice and roast the low-temperature lamb rolls until fragrant, sprinkle with a pinch of salt and pepper, serve on a plate with vegetables, and drizzle with the sauce.
Production key
The selection of lamb parts is very important, and the chef's choice of saddle meat includes lamb sirloin with outer loin and extremely tender lamb tenderloin, which has a full fat and tender texture.
Braised abalone
Text/Shi Yexin Photo/Zhang Yang
Menu provided / Beijing Beijing Banquet Sanhuan Li Exquisite Beijing cuisine
The production is inspired by the traditional dish abalone pot, roasted north and south, and the mushroom, one of the "Eight Treasures of Grass", is paired with abalone, one of the "Eight Treasures of the Sea", which is delicate and elastic, salty and fragrant.
raw material
Big white mushroom, Dalian fresh abalone, more than 2 years old chicken, pork loin, pork ribs, green onion, ginger, salt, chicken broth, soy sauce, cooked rice.
Method
Wash the large white mushrooms and remove the sand, soak them in boiling water to soften, and leave the mushroom soup for retention; Put the soaked mushrooms into the water basin and rotate them in the same direction to wash, and take out the water control; Use the old chicken soup, filter, add the large white mushrooms, simmer for 30 minutes on medium-low heat until fragrant and soft, and put the soup and mushrooms together; Wash the shelled abalone, cover with green onions and ginger, put it in the steamer and steam for 30 minutes, take out the shell and internal organs, wash and clean, add chicken broth, put pork loin and pork ribs, turn on medium-low heat for 1 hour and then put the juice out; Put the mushrooms, abalone, chicken broth and abalone juice in the pot together, season with salt and soy sauce, simmer for 1 hour, bring the fire to the table, and serve with cooked rice.
Production key
Mushrooms and abalone must be simmered separately to allow their respective flavors to fully reveal before they can be combined with each other. Abalone is firmer than mushrooms, so it should be steamed first and then boiled to keep the taste of the two consistent.
Editor-in-charge | Shi Yexin
Proofreading | Yutsu
This article is selected from the previous issues of "Chinese Cooking" magazine, welcome to forward it to your circle of friends. All the contents of this WeChat account are unauthorized, please refuse to reprint, and infringement must be investigated. If you need to reprint, please contact the background and obtain authorization before reprinting. When reprinting, please indicate the source and author's signature in a prominent position.
Click on the cover below to purchase
Click on the link below
See more featured recipes
Pork ribs | Beef | mutton
Chicken 1 | Chicken 2 | chicken soup