Every year on the second Sunday in May, Mother's Day, no matter how busy everyone is, you should stop and think about what to do for your mother, or give yourself a reward as a mother.
I remember that Mr. Lao She had a very classic passage in the article "My Mother":
People, even if they live to be eighty or ninety years old, can still be somewhat childish with a mother. If you lose your loving mother, you are like a flower in a bottle, although it is still fragrant, but it loses its roots. People who have a mother are at peace of mind.
There is also a classic line in the movie "Hello, Li Huanying":
Mom is always the softest place in the heart.
Today, Xiao Cooking says love in the name of food: love mother, take advantage of the present; busy mothers, love themselves and take advantage of the present. Today,6 dishes are offered, there are classics handed down from the past, there are also trendy delicacies, I hope that all mothers can forget the trivialities of the family in the joy of enjoying desserts, bid farewell to troubles in the stimulation of garlic crayfish, and enjoy a relaxing and romantic meal in a vegetable and a soup.
<h1 class="pgc-h-arrow-right" data-track="7" > silver needle Chinese knot</h1>
Menu Offered / Beijing Quanjude (HepingMen Store)
Producer/Jian Chen
Text/Sun Yang
Photo: Dahua Liu
The meaning of beautiful, very exquisite kung fu dishes, not only test the craftsmanship of the maker, but also physical strength and patience. The maker must pay full attention, the slightest careless fishing line will break, and the time to make chinese knots should not be too long, otherwise it will affect the tender taste.
▼
raw material
Cuttlefish plate, egg white, small cabbage hearts, fresh cordyceps flowers, egg whites, corn starch, green onion ginger water, salt, broth.
Method of production
Remove the fascia from the cuttlefish board, add corn starch, egg white, onion ginger water, salt and mix well, beat vigorously, beat until it shines into fish glue, put it into a mounting bag, squeeze it into a 40 cm long fishing line in a 70 ° C water pot, fish it out and make a Chinese knot for later use; boil the broth, put it into a container, add blanched water cabbage hearts, cordyceps flowers, and add Chinese knots.
The key to production: when fish glue is made, we must pay attention to the technique and toughness, otherwise the fishing line will not be elastic in the later stage, which will affect the shape.
<h1 class="pgc-h-arrow-right" data-track="7" > Lotus Pond Moon Shadow</h1>
Dishes are offered at Baiyun Hotel In Guangzhou
Production/Chen Yujian
Text/Chen Li
Photo/ Peng Jianheng
This dish can be regarded as a practice of LuoHan Zhai, the various flavors are properly balanced, and the re-seasoning of the original juice is conducive to adhering to the original taste, but also makes the dish more mellow.
Small pond vegetables, white fruits, shiitake mushrooms, fresh mushrooms, enoki mushrooms, artificially grown hair vegetables, carrots, corn shoots, soup, oyster sauce, corn starch.
The small pond vegetables are trimmed and shaped, blanched in the soup, and the yard plate is set aside; the white fruits, shiitake mushrooms, fresh mushrooms, enoki mushrooms, hair vegetables, carrots, corn shoots are processed separately, simmered with soup until they taste, compacted layer by layer into a bowl, poured with soup, steamed in a steaming box and then upside down on the plate; the steamed original juice is seasoned with oyster sauce, and it can be poured on the ingredients.
<h1 class="pgc-h-arrow-right" data-track="7" > water foreskin shrimp sixi dumplings</h1>
Dishes are served /Yangzhou banquet
Producer/Hu Renhong
Text/Tu Mingjuan
Photo: Zhang Zhuojun
This dish carries the cultural impression of Yangzhou's "water foreskin", and the traditional snack is fresh with rare mushroom soup, which has a unique taste.
150 grams of large shrimp, 100 grams of net horseshoe, carrots, shiitake mushrooms, fresh watercress, tea tree mushrooms, white fungus, yellow ear, bean sprouts, kelp, vegetable seedlings, salt, pepper, rice wine, and powder.
Stew the tea tree mushrooms, white fungus, yellow ear, bean sprouts and kelp for 40 minutes to form a rare mushroom soup; peel the shrimp and beat it into mushrooms for later; beat the horseshoe loosely, cut into small pieces, add shrimp, salt, pepper and rice wine and mix well into the filling; blanch the carrots, shiitake mushrooms, and fresh watercress into minced water and cut into mince; make the flour into the skin, wrap the horseshoe shrimp kernels into four happy dumplings, steam them in a steamer, and sprinkle them with minced carrots, shiitake mushrooms, fresh bean paste, and vegetable seedlings before serving, and pour hot zhen mushroom soup when serving.
<h1 class="pgc-h-arrow-right" data-track="7" > garlic crayfish</h1>
Dishes are served / Beijing Qingzhiyuan Clubhouse Huaixiang Small Kitchen Restaurant
Production/Zhou Dong
Photo/ Zhang Yang
The red-skinned garlic cloves selected are fat, juicy, and have a strong spicy smell, making garlic puree that is not easy to change the flavor, and the chef dries it to reduce some of the spicy taste so that it does not affect the umami taste of the crayfish itself. The rich garlic aroma is more appetizing.
Live Xuyi crayfish 800 grams, red garlic 300 grams, yellow pickled pepper 80 grams, chives shredded, ginger 50 grams, beer, salt, Huai'an cooked soybean oil, rapeseed oil each appropriate amount.
Clean the crayfish, pull the oil, cook it in boiling water with beer and salt, fish out the cold water; peel the red-skinned garlic, cut it into minces, and dry it; heat the cooked soybean oil and rapeseed oil in the pot, sauté the minced pesto, ginger, yellow pickled pepper, add the crayfish, add beer and salt and cook for 10 minutes, put out the pot to make shape, sprinkle the minced garlic, pour the hot rapeseed oil, and garnish with chives.
Fresh fruit Napoleon crisp
Cuisine served / Beijing Kitchen (Beijing SKP Branch)
Production/Gu Zhihui
Text/Jiang Meijuan
This dessert is finally formed after many experiments by the chef and is freshly made daily, using a Chinese-style puff pastry method to make a puff pastry, adding a variety of fruit grains, and the entrance is crisp and not greasy.
High gluten flour, medium gluten flour, seasonal fruit grains (strawberries, blueberries, mango, dragon fruit), pull sugar, egg liquid, butter, white sugar, vanilla sauce, lemon salad dressing, powdered sugar.
Mix the high gluten flour and medium gluten flour in a 3:1 ratio, add egg liquid, softened butter and white sugar and knead into an oil dough, roll out into large pieces, fold three times horizontally and vertically, cut into 10 cm square puff pastry, put it into a preheated oven, bake for 30 minutes on top of heat at 100 °C, heat 250 °C for 30 minutes, take out and let cool, take 1 piece of puff pastry into the plate, squeeze in vanilla sauce, lemon salad dressing, put on the fruit grains, put on the fruit grains, put on the fruit grains, put on the 4 layers in turn, cover with puff pastry, sprinkle sugar powder, garnish fruit grains, and pull sugar.
<h1 class="pgc-h-arrow-right" data-track="7" > pink rabbit</h1>
Menu Offered/ Beijing Xiangai (Phoenix Hui Branch)
Production/Wang Ping
The shape is interesting, and there is also a "connotation" heart under the appearance of the pink cuteness - the sandwich of pear bird's nest, creating a compound taste, a bite down, surprises.
Bird's nest, eggs, nut kernels, pear juice, raspberries, strawberries, blueberries, mango grains, cantaloupe balls, coconut fruit grains, pansies, mint tips, light cream, cocoa powder (two), sugar, rock sugar, gel flakes, white chocolate, flower-shaped meringue.
Make white chocolate rabbit ears, spray the surface with red cocoa powder for later; separate the egg whites from the yolks, add white sugar to thicken, add white sugar to seven distributions after egg whites are bubbled, add egg yolk paste and mix well, add chocolate cocoa powder and nut kernels in parts, mix well, put into a mold to make moussite, bake in the oven, take out and cool for later; add bird's nest with pear juice and rock sugar to simmer until viscous, add bubble soft gel slices to mix well, put into the mold to set into a sandwich for later; beat the light cream thoroughly, Partially put into the pear bird's nest sandwich, the rest filled with mold and frozen, after demolding with a chocolate spray gun spray red cocoa powder, the top with "rabbit ears", yard plate shape, dotted with raspberries, strawberries, mango grains, cantaloupe balls, flower-shaped protein crisp, blueberries, coconut fruit grains, pansies, mint tips can be.
Responsible editor| Sun Yang
This article is selected from the May 2021 issue of Chinese Cuisine and previous issues of the magazine, welcome to forward. All the content of this headline number is unauthorized, and it is refused to be reproduced, and infringement will be investigated. If you need to reprint, please contact the background, and can only be reprinted after obtaining authorization. When reprinting, please indicate the source and author's signature in a prominent position.