Crazy stone
trepang
Beef with soy sauce
Basil eggplant curl dried duck breast skewers
Tangerine peel red bean sand mousse
Text, photo/Guangzhou Daily all-media reporter Zeng Fanying Correspondent Liang Jiandong Sometimes, the eyes can deceive people. What you see is not necessarily what you have heard; what you see is not necessarily what you have tasted. In front of you is clearly an elegant French meal, sent to the mouth, with the taste buds to taste carefully, but found that it is from snacks to a large, familiar tangerine peel taste; it is clearly a black stone, but when the hand touches, you can feel its softness, when the tip of the tongue touches it, you know the mystery. Food can be fun when it comes from a very creative chef. "Stone" eating a claw? It's true that traditional Cantonese cuisine is interpreted in a modern way, which is Seven's culinary philosophy. The young Cantonese chef and his team have opened up new ideas by gaining an in-depth understanding of traditional Chinese cuisine culture, combined with advanced culinary concepts and equipment technology. A lot of flavors are hidden in front of your eyes that you can't guess, and only when you open your mouth can you try it, everything will be revealed. This interesting process took place in yue modern Cantonese cuisine that has just been picked up from the 2021 Black Pearl Restaurant Guide Er Diamond Restaurant. For example, in cantonese cuisine classic "ginger onion white cut chicken", Seven Brother has added some modern cooking techniques to reinterpret it on the basis of absorbing the traditional white cut chicken method in Cantonese cuisine. He found that the best temperature for white cut chicken to eat was around 20 ° C. In order to ensure an optimal temperature when diners eat, he combines modern cooking techniques to make traditional ginger and shallot juice into an ice cream shape. When guests eat chicken, dip this ice cream to effectively control the temperature of the chicken to the optimal eating temperature. This combines traditional familiar flavors with a whole new taste. Beef with soy pepper is also a regular on the Cantonese table. Seven chose to use Western steaks to carry this traditional and resonant flavor. The tempeh is crushed, then mixed with breadcrumbs to balance out its intense flavor, and then added Parmesan cheese to string together all the flavors. At this time, the taste of soy sauce, the mild aroma of soy sauce does not steal the drama, the shape is excellent, so that diners from all over the world can easily accept this international Cantonese flavor. "Crazy Stone" is a dish of fake realism, Seven completely disassembles and reassembles The white cloud phoenix claw, a classic cold dish from Guangdong, and at the moment of biting, the crispy cuttlefish juice jelly can make the mouth feel its soft elasticity. The filling is a boneless claw, wrapped in a sweet and sour gelling juice, fresh and degreasing. This dish must be eaten with the hand to pick up the "stone", because in addition to the sense of taste, the temperature and texture obtained by touching the ingredients with the hand will make people's understanding of the food in front of them more three-dimensional and diverse. Cooking with tangerine peel? There are surprises What kind of image does your impression of tangerine peel often appear? In Chris's taste memory, the tangerine peel is the tangerine peel red bean paste and the tangerine peel candy. It wasn't until one day a few months ago that he followed his friend to Xinhui to eat a homely and high-standard tangerine peel feast that he opened the door to his understanding of tangerine peel. Upon his return, in his Chris's kitchen, he conceived for a month and eventually created a Chinese-French tangerine feast menu. Regarding tangerine peel, Chris only uses the right one. Depending on the taste of the dish to be presented, he chose tangerine peels from different vintages. Light dishes, as long as 3-5 years of tangerine peel can be, if you want to produce a strong flavor, then 8-10 years is needed. The tangerine peel he used to soak whisky was 10 or even 15 years old. The tangerine peel with its own fruity aroma adds floral and fruity notes to the whisky, which is elegant and full of personality. This tangerine whisky, which he used as an accompaniment to meals. At his table, you can't see tangerine peel at all, but its breath is always around you. It has long been transformed into sauce, powder, oil, moisturizer into the body of the ingredients silently. Chris borrowed the Mediterranean home vanilla oil method to use authentic Chinese rapeseed oil to make tangerine peel oil. Gently sauté the shredded tangerine peel, pour in the rapeseed oil, cook it on low heat for 15 minutes, until the oil absorbs the flavor of the tangerine peel, and then take it into the bottle. This oil can be blended with salad and fried sea bass. Speaking of fish, Chris eats steamed fish with tangerine peel in the new club, but there is no steamed fish in Western food, so he incorporates tangerine peel into the fried fish. A small amount of tangerine peel powder is used to marinate the fish, and the tangerine peel he uses is all made by grinding itself into powder using Xinhui tangerine peel. In addition, the fish is fried in home-refined tangerine peel oil, and the tangerine peel is added to the sauce. In his opinion, tangerine peel is more compatible with greasy ingredients, so there is tangerine skin roast chicken, tangerine skin secret Iberian black standard pork neck meat. Marinate chicken or pork with ground tangerine peel and sauce for an evening to allow the tangerine flavor to seep into it. Chris's menu design follows a light to heavy handover, from prawns, to fish, to soups, meat, and finally orange peel red bean samsas. This mousse is a Western-style dress wrapped in a hot Cantonese heart, and the Chinese-style tangerine skin red bean paste is made into a French dessert. After the red bean paste is cooked, it is made into a sauce and beaten into a mousse; the cream on the top is soaked with cream and tangerine peel, absorbing the flavor of tangerine peel. Gently scratching from the middle with a spoon, the red beans flow out like quicksand, as if the heart is too soft.