GUANGZHOU, Nov 2, 2021 /PRNewswire/ -- Recently, in a picturesque living hall in Guangzhou, Lee Kum Kee and Guangzhou Daily jointly held a "Heart Cooking, 'Jin' Add Flowers" parent-child cooking class, in which enthusiastic groups of families under the guidance of Cantonese cuisine master Wu Juhua and with the assistance of Lee Kum Kee Hope Chef classmates, prepared a series of dishes full of color, aroma and creativity, in which a series of Lee Kum Kee condiments were used to add flavor to the cuisine.
On the day of the event, there was a continuous drizzle, but it could not stop everyone's enthusiasm to participate in the event, and there was also a group of "mysterious guests", who wore neat chef clothes and came to the class confidently.
Cantonese chef Wu Juhua (fifth from left), Lee Kum Kee Hope Chef Cantonese Chef Class Teacher Liu Yuet-di (sixth from left) and Lee Kum Kee China Corporate Affairs Director Lai Kit Shan (seventh from left) cheered on Chef Hope at the scene
"You are very welcome to participate in today's event Everyone saw that there was also a group of 'little masters' on the scene, they have a special identity, 'Lee Kum Kee hopes to cook Cantonese chefs'," Lee Kum Kee China Corporate Affairs Director Lai Kit Shan introduced to everyone.
Originally, adhering to the core values of "Si Li Ji Ren", Lee Kum Kee established the Lee Kum Kee Hope Chef Project in 2011, fully funding the dream of young people from struggling families to learn to cook for free in 2020, Lee Kum Kee is actively responding to the call of the Guangdong Provincial Party Committee and the Provincial Government on promoting the high-quality development of the "Cantonese Cuisine Master" project, and working with Guangzhou Tourism Business Vocational School to create the "Lee Kum Kee Hope Chef Cantonese Cuisine Master Class", and is committed to cultivating more young masters at the scene of the Cantonese cuisine new force activity. It is after more than a year of learning cooking skills that the second grade students of the Cantonese cuisine master class have been effective.
<b>Big show Cantonese cuisine skills, radish seconds become</b> <b>"</b><b>fishing net</b><b>"</b>
The scene climax one after another, the young hope chefs are lined up, the knife in their hands is swimming in the "heart beauty" radish, without a moment's effort, a round turnip seconds to change "fishing net" Children are surprised to admire the class teacher Liu Yuedi introduced, in order to better present the live performance, the students also used extracurricular rest and weekend time to continuously train, this "fishing net" purely through the knife work and angle switching "piece" out, the middle is uninterruptedly connected, A high level of skill is required.
<b>The sauce is used well, and the dishes are delicious</b>
The climax of the day, it was Cantonese cuisine master Wu Juhua to explain the preparation of dishes with the help of Lee Kum Kee's various condiments, Master Wu turned a piece of pork belly and lettuce into a beautiful and edible "artistic dish" Cantonese traditional dish char siu, how to make a classic delicious with the right materials, do the right steps is crucial Master Wu said, the choice of pork belly must be fat and thin, marinated with ginger shallots, garlic, rose dew wine and Lee Kum Kee char siu sauce, Lee Kum Kee soy sauce, "I used so many char siu sauce, Lee Kum Kee's char siu sauce is particularly good in color, as long as a large spoon, fishing, the color of the pork belly is very beautiful, and the fat aroma has also been mobilized," Master Wu explained while demonstrating.
The home version of char siu, only need to use the oven to easily complete the production of Wu Master said, after baking with the oven, if you want to make the color of the char siu more bright, you can use maltose plus water, Lee Kum Kee selection of old soy sauce and sweep the surface after "Lee Kum Kee selected old soy sauce coloring effect is very good, but also our cooking process of the preferred sauce for coloring"
Cantonese master Wu Juhua colored the char siu with a sauce made from Lee Kum Kee's selection of old sauces
In the production of lettuce, Lee Kum Kee cold sauce becomes a "strong assist" after the lettuce cut into strips is blanched in water, rinsed in ice water, drained and added lee Kum Kee sesame oil, cold sauce and salt, mix well, and the shredded lettuce immediately becomes delicious and delicious.
On the rectangular square plate, the cut into chunks of char siu is stacked in a staggered manner, the lettuce is accompanied by a dish, and a touch of emerald green adds vitality to the char siu Master suggests that Lee Kum Kee's cold sauce be used as the sauce to accompany the meal, according to personal taste, you can dip it into taste.
<b>Hopefully, the chef</b> <b>god assists and the family interaction is full of creativity</b>
Each group of families is learning and doing it now, and can't wait to practice it, each group has a strong "assist": 8 hope chefs join the family, combine into 8 groups of alliance "teams", assist each group of families to complete a unique work, they collide with each other, and jointly design their own "nest dish", "Lotus Pond Moon color", "Boat in the river", "The Stars Catch the Moon", "The Wizard of Oz"... They also carefully customized "stage names" for their own works.
Lee Kum Kee wants the chef to work with everyone to complete the work
"Today's activities are too rich, the children and the big brothers of the hope chef have a good time Going back, I will also use the secretS I learned from Master Wu today to use Lee Kum Kee sauce to make delicious dishes to share with friends and family, and through this activity, we learned about Lee Kum Kee's public welfare heart, which is worthy of praise for you," one parent said happily.
The "Nest Dish" work created by the family on the spot