Source: Changsha Good Sighing Ghost
THE FEAST OF HUNAN CUISINE MASTERS SEASON IV
The fourth season of "Huxiang Famous Chef Famous Dishes" is coming
InterContinental Beichen Hotel Xiangxiu Hunan Restaurant
Hunan catering culture master Luo Lin
Seven Hunan chefs with different characteristics were once again gathered
Extract the deep Hunan cuisine culture
Convey the authentic Hunan cuisine flavor of "grounded gas"
Explore the infinite possibilities of Hunan cuisine
Regardless of the method on the steaming cooking stir-fry
Or the selection of ingredients
Will once again amaze this time of the "Huxiang Famous Chef Famous Dishes" season
"Huxiang famous chef famous dish" season
Luo Lin, the chef of Xiangxiu Hunan Restaurant and the master of Hunan cuisine, has worked hard to sort out the classic specialties of Huxiang with decades of skill. The season of "Huxiang Famous Chefs" is intended to break everyone's perception of Hunan cuisine and reconstruct the well-known Hunan cuisine cognition. Hunan cuisine is not only spicy, but also a combination of multiple flavors. In the era of rapid change, through the succession of chefs, the traditional old Hunan cuisine will be reinterpreted in a modern way. The "Famous Chefs" season four seven Hunan cuisine masters gathered, they have their own strengths, both "innovation", "fashion" and other characteristics, and the common point is: pay attention to the restoration of the original taste of ingredients, will not use too many sauces and spices to dilute the authentic taste of food, this season's "Huxiang Famous Chef Season" put forward higher requirements for ingredients.
Hibiscus shrimp balls
Tofu and fresh shrimp balls and tomatoes are made, and the color is bright like hibiscus flowers, so it is named "hibiscus shrimp ball". This is an old Hunan dish, on the basis of the original to do some new attempts, innovative addition of tomatoes and pepper water, so that the taste is enriched at once, tofu is made of egg tofu, tender and fresh.
On the table there is a fragrance emitted, the girl will like this taste more, a bite down, a large shrimp ball wrapped in sweet and sour and slightly spicy juice, accompanied by tofu fresh sweet mouth, very appetizing. According to the chef, the soup also has the wonderful effect of detoxifying the gods.
Bridge cow louvers
In the early years, it had the reputation of "a unique dish in the Hunan cuisine". The shape is unique, the overall look is like a bridge, in the middle is a fresh beef blind as thin as hair, bright color, crisp and refreshing, on both sides are vinegar saucer and spicy saucer.
This dish continues the traditional approach, but incorporates the flavors of the new Hunan cuisine. Usually, the beef blinds we see are mostly shabu-shabu, and this way of crossing the bridge dipping sauce has not appeared for a long time. At that time, Mr. Tian Han and Mr. Guo Moruo, who had come to Changsha to taste this dish, gave a very high evaluation. This time I re-emerged from the jianghu, no matter the shape or taste, I had to obey!
Rural native pork
Carnivores are naturally most interested in meat. The native pork used in this dish is quite important to the choice of the pig itself, ordinary pigs are not wanted, and those that can be used to cook are native pigs that have a growth cycle of about half a year longer than ordinary pigs, and the native pork is more mellow. The simplest method is to maintain the original taste of pork, no more sauce except soy sauce, and use bean shoots at the bottom of the bowl to absorb oil. The meat slices are easier to color and taste, the taste is also different from braised meat, eating with the chewing head of meat, fat and lean are layered, not greasy, even the bottom of the bean shoots are permeated with the fresh aroma of meat.
Braised beef tendons
In each season of "Huxiang Famous Chefs" season, a unique skill of the "Wang Sect" will be displayed. The part that needs to be "shown off" this time is the skill of "dry goods rising". "What you have to do is soft enough, from fresh hoof tendons to dry goods, and then through the "hair" to make a dish, the taste is straight UP↑↑↑. Fresh hoof tendons are difficult to taste, if stewed for a long time will lose taste, and this dish through the "oil hair + water hair" and then simmered with broth, simmered and then braised, hoof tendons bright and transparent color, eat soft and sticky texture.
Stir-fry loin slices
The pork loin is cut into thin slices, as thin as a piece of paper, and the 18-second pan is quickly fried, and it must be the same heat to perfectly present the crispness of this dish. It tastes spicy and spicy, slowly eat to the bottom, the coriander stalk at the bottom for the waist slice oozing aroma, coriander party is extremely happy to eat.
Xiangyin sweet potato powder
This dish is a perfectly integrated dish. Xiangyin is Zuo Zongtang's hometown, and food is also blooming everywhere. This dish uses local hand-produced sweet potato flour in Xiangyin, Cantonese soup and Hunan oil residue, which are cleverly integrated and have a wonderful taste.
First soak the sweet potato powder in water for 4 hours, then go to the pot to fly the water, sauté the minced meat until fragrant, and fry the sweet potato powder, so that the sweet potato powder will not be lumpy and more flavorful. The most rustic ingredients and complex craftsmanship have re-given new vitality to indigenous ingredients, and the entrance is smooth and clean, and the corners of the mouth are fresh.
Grilled whitefish
Collapse burning, this is a very particular matter of fire, we are much more common in the day is the collapse of the pot sticker. Dongting Lake area produces many fish, and Hunan people love to eat fish, so they also have their own strengths in making fish. This dish is made with local white fish and marinated in a sauce for over three days. Originally, the minus point of more thorns was added because the fish meat would become a silky thread after marinating, and it was very easy to separate the thorny meat and wanted to add two more points. The fish is placed in a pot and cooked at low temperature to ensure the freshness and flavor of the fish to the greatest extent.
This "Celebrity Chef" season,
Launched 14 dishes of authentic Hunan cuisine that are grounded in the ground
Amaze your taste buds at the same time
Feel the heavy flavor of Hunan cuisine
(Swipe up and down to unlock more delicious)
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Sweet drink before meals
Xiangxiu Hunan Restaurant's pre-dinner meal is different from other local fruits, but it has some special snacks, which will be different from each meal every day. For example, the famous Ma Fusheng oil products in Old Changsha, refreshing sweet and spicy papaya strips, mellow coconut sago dew, or sweet wine tangyuan, lotus powder, grapefruit tea and so on. Let diners wait for dishes in their leisure time can also deeply feel the authentic snacks of Changsha, the atmosphere is excellent.
The fourth season of "Huxiang Famous Chef Season"
It's time to enjoy the taste
Time
2017.9.28-10.28
Address
InterContinental Changsha Beichen Xiangxiu Hunan Restaurant
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Editor: Yiyi