In Xiamen, where seafood is the main food element
There is a unique, vegetarian main
Tasteless shu food restaurant
It is based on the principle of giving full play to the original taste of the ingredients
Adhere to the concept of "making ingredients back to yourself"
Innovative production
and a comfortable and relaxing environment
Attract a steady stream of diners
It has now been in Shanghai, Fuzhou and other places
Developed 4 hot stores
Today, Xiaowei will take everyone into it
Fuzhou's tasteless shu food restaurant
Let's take a look at the store's business philosophy
With creative wangcai bar ~
Founded in Xiamen, the first store of "Tasteless And Comfortable Food" attracts a steady stream of diners with its innovative products and comfortable and leisurely environment, and today, she has grown to four stores, located in Shanghai and Fuzhou. Although "tasteless and comfortable food" focuses on vegetarian food, but different from the popular "vegetarian meat flavor" path of such restaurants, its production does not deliberately make the ingredients into the taste of meat, but adheres to the concept of "ingredients do it back to themselves", cooking to give full play to the original taste of the ingredients as the principle, there is a "we do not do dish producers, only do nature porters" feeling, just in line with the current diners to pursue health and health, back to the basics of the idea.
Tasteless Shu Food Fuzhou store is located in the bustling business district of Dongbai Center on the fourth floor, close to the famous Sanfang Qixiang scenic spot, the geographical location is very superior, different from other supermarket restaurants, the store is almost full, but it does not make people feel noisy, the log color decoration style and gentle music are calming, in addition to the normal table, the store also added Japanese tatami
The hard dishes and large dishes of traditional Chinese restaurants are almost all based on chicken, duck and fish meat, and it is only when there is a hard dish in the meal that it feels full and rich, although there is no meat ingredients to join, it still makes people feel that the feast is full of weight, and the secret lies in the selection of a protagonist: high-grade mushrooms.
In the hands of the chef of "tasteless and comfortable food", it can be made into hard dishes: such as smoked original Yunnan matsutake mushrooms, the whole fresh matsutake mushrooms are soaked in brine prepared with vegetarian broth, fully hang out the umami, and then incense with tea leaves, increase the unique aftertaste, with corn rich taste, whether it is the portion, taste, perception, do not give in to sea cucumber abalone. Another example is the black pepper lion's head mushroom steak, the lion's head mushroom is torn into small pieces, add egg liquid to make a "lion's head mushroom intestine", after marinating, steaming, frying three steps, do not hide the taste, but also make the skin crispy, tender Q bomb, eating similar to steak, let people shine.
This "smoked original Yunnan matsutake" is served with whole fresh matsutake mushrooms, first into the brine to hang out the umami flavor, and then with tea leaves to incense, the entrance is delicious and juicy, the aftertaste is long
It can be used as a stew, and the turquoise lotus bamboo sheng egg introduced by "The Chef" is impressive, and this time the chefs use black tiger palm mushrooms into the dish, with black garlic and chestnuts, to stew a different kind of delicious.
It can be integrated into popular elements, such as the sour soup flavor type that has been very hot in the past two years, and the chef uses wild mountain pepper sauce, yellow pepper sauce and sour plum sauce to make a golden soup with both sweet and sour sauce, and put in bamboo hats, hydrangeas, humus and other ingredients to soak, rich and appetizing, unique.
It can be used as a staple food, whether it is made of matsutake mushrooms as fillings to make soup buns, or matsutake mushrooms to make mixed sauce to pour noodles, all of which capture the hearts and stomachs of diners... And with the small editor to turn down, see how the mushrooms sing the protagonist in "tasteless and comfortable food".
Big Red Robe Tea Egg
The selection of nutrient-rich newborn eggs, small yellow, boiled until the heart, and then immersed in the wuyishan Da Hong Pao tea boiled into the brine soup, very regional characteristics. When walking vegetables, the tea stems are cushioned, and the gargoyle rice is embellished with gexian rice, which is golden and seductive, and it is not interesting.
Batch prefabrication:
1. Add water to the pot and bring to a boil, put in the primary egg over low heat and cook for 5 minutes, fish in ice water to cool, avoid the yolk from continuing to mature, take out the peeling and refrigerate for later.
2. Adjust the Da Hong Pao tea soup: 50 grams of Da Hong Pao tea leaves, 10 grams of peppercorns, 5 grams of star anise into a gauze bag, seal the pot, brew the boiled vegetarian broth (soybean sprouts, winter melon, kelp, seasonal fresh mushrooms add water to boil for 3 hours, filter residue to adjust the bottom taste is made) 5 kg, after boiling over high heat, add 100 grams of soy sauce, 50 grams of salt, 50 grams of mushroom essence, stir well to turn off the heat, pour into the crisper box and let it cool, soak the tea bag in it.
3. Put the boiled boiled eggs into the tea soup and steep in the cold for 12 hours.
The boiled eggs are soaked in the Da Hong Pao tea soup
Cooking process:
Sprinkle a layer of washed tea stems on a double-layer custom plate for 50 grams. Take 3 soaked tea eggs and drain the soup, put them into the egg cutter and open them in half, place them on the tea stem, each half egg is garnished with 5 to 6 pieces of Ge Xian rice, the bottom of the plate is dried with ice, bring a pot of hot water to walk, and after serving, the waiter pours hot water into the hole in the plate.
Place the sliced tea egg on the tea stem and garnish with Ge Xian rice to go to the dish