#@Da Dong Da Understand One Dish a Day(261) #
@Food@Toutiao Food Alliance@Toutiao Beijing@Toutiao Cuisine
Cherries and cherries, are they the same thing?
On this question, I asked "Jing-made Cuisine" and she gave me an explanation.
"It's one thing. Cherry is the English transliteration of cherry. ”
Cherries are available in the United States, Canada, Chile, Australia, Europe, and China. There are many varieties and different quality.
In the planting process, the weather factor is the most important, and the amount of rain and the intensity of sunlight during the ripening period determine the taste of the cherries. So, geography is key.
The golden latitude of fruit cultivation in the world is between 40-50 north and south latitudes, which can produce first-class fruits. Central Otago, central Otago, New Zealand, is located at 45 degrees south latitude, close to the South Pole, where winters are cold, fruit trees are frozen, can be dormant for a long time, and are protected from pests and diseases. Spring and summer have long sunshine and low precipitation, so that the fruit can grow fully. The soil conditions of the rocky structure are the ideal fertile soil for fruit trees.
Central Otago cherries reach the full fruiting stage, the sweetness is generally 20-25, and at 25 o'clock, the entrance is like honey, sweet.
There was a windy day, made a martell cherry saqi horse. Sakima is a Manchu sweet snack. Sagema is transliterated. Juice and fry the cherries, stir-fry, mix with the syrup, cut into square shapes, and order cherry wine. Sachima has a lot of refinement in craftsmanship. The biggest feature is softness. Now Guangzhou White Swan "Yutang Chunnuan" restaurant is doing the best. Open the package, a piece of Saqi horse in a moment of kung fu is completely paralyzed. Estimates are related to the weather in Guangzhou. Guangzhou is warm and humid, similar to the horse-like sweets will be paralyzed and melted, I have not heard of Guangzhou food is crunchy. In short, Beijing's specialties are brilliant in different places, and the limelight covers the place of origin, so that Beijing's noodle chefs feel a little sour in their hearts.
It is not difficult to make a soft sage horse, and it is rare to have the mind to constantly make it soft.
Sage horses should be made with egg yolks and noodles. The temperature of the fry should not be high, and the time should not be long. Traditionally mixed with caramel, royal with honey. Modern glucose syrup with some invert sugars. The purpose is to be softer.
With cherry juice and noodles, juicy and juicy less as you like. Less juice, feminine and bright, youthful and vivid; juicy, heavy makeup, colorful style.
Eat cherry Sachima, sweet and sour, soft and soft, there is a wave of wind and rain, the heart is soft, the matter is light.
Big Dong
Spokesperson for Peking duck
Spokesperson of Beijing Roast Duck
Global Ambassador for Alba White Truffle
Ambassador of Alba White Truffles of the World
Xinjiang Bortala Mongolian Autonomous Prefecture Honorary Prefecture Citizen Honor
Honorable Citizen of Bortala Mongol Autonomous Prefecture
Vice President of China Cuisine Association
DaDong elected as the Vice-chairman of “Chinese Cuisine Association”
Chairman of the World Federation of Chinese Cuisine Celebrity Chefs Association
Chairman of “Famous Chefs Committee of the World Association of Chinese Cuisine”.
Founder of Da Dong Yi Yi Cuisine
Creator of DaDong Yijing Cuisine
Chairman of Da Dong Catering Investment Co., Ltd
Chairman, DaDong Food & Beverage Investment Co., Ltd.
Specially appointed expert of vocational education in Beijing
Specialist, Career Training Program (Beijing)