Spring, summer, autumn and winter, the four seasons change. In the blink of an eye, the Lunar New Year is quietly approaching. Reunion has become the highest emotional expression of home in everyone's heart. The Chinese New Year's Eve meal on the evening of Chinese New Year's Eve conveyed a "sense of mission" to resign the old and welcome the new. At this year's Tuan Nian Dinner, do you want to use traditional ingredients to make a "home flavor" and eat a "new food" dish?
Chengdu Business Daily and Sichuan Foodie Association launched the series of activities of "learning to cook Sichuan flavor Chinese New Year's Eve rice with well-known chefs", inviting Chengdu celebrity chefs to cook on the spot, and teaching citizens to make delicious and meaningful New Year meals through live broadcasts, videos, pictures, texts and other ways. Once launched, the event was well received. As of 17:00 on February 10, the Weibo topic "Follow a well-known chef to learn to cook Sichuan flavor Chinese New Year's Eve rice" has been read by more than 110,000 people; on the live broadcast platform, 637,000 netizens watched the whole process of cooking for the first time.
On February 11, the event entered its third day. Luo Qiang, head chef of Chinese kitchen from InterContinental Chengdu Century City Paradise, and Chen Shunquan, a master chef of Chinese cuisine, presented two Chinese New Year's Eve rice specialties - Shenxian shuishui chicken, Gongbao pineapple shrimp balls, cold powder crucian carp, and snowflake peach puree.
*InterContinental Chengdu Century City Mid-Kitchen Chef Luo Qiang
First course: Fairy Spit Chicken
Since ancient times, the list goes on and on the delicious dishes made with chicken. For example, the "Book of Rites" records the "chicken soup" from the Warring States to the Qin and Han Dynasties, and the poem of the famous poet Yuan Ming in the Qing Dynasty: "Raise chickens to eat chickens, and chicken fat is cooked." Many places even have the saying that "no chicken is no seat". Luo Qiang's cooking chicken today is a traditional Sichuan specialty dish, which belongs to the cold dish in the Sichuan cuisine family. With the local chicken as the main ingredient, the name of the dish is called "Immortal Saliva Chicken", which means "a delicious dish that the gods will drool after seeing it".
Ingredients: native chicken, green onion, crispy peanut rice, secret chili oil, pepper oil, soy sauce, sesame oil, secret brine, sugar.
Cooking: In order to ensure that the chicken skin surface is bright and the taste is Q-bomb, Luo Qiang specially selected three to four months old earth rooster. In the first step of making, put the onion and ginger into the pot, add water and salt, add the chicken and cook for 25 minutes. In the hot summer months, it takes only 20 minutes to turn off the heat. In order to maximize the nutrition of the chicken, increase the deliciousness of the chicken, but also have its unique aroma and taste, after the chicken soup in the pot has cooled, it is also necessary to put the boiled chicken into the pot again for one to two hours. It is then fished out, dried and broken into slices of meat or shredded meat.
"The dismantled meat is laid out, and after that, the sauce is mixed." Luo Qiang told reporters that the sauce production is very exquisite, and the appropriate juice can make the local chicken set spicy and tender in one. The preparation of the secret sauce requires the use of brine, soy sauce, sugar, pepper oil, sesame oil and secret chili oil, after mixing, pour on the chicken, place a plate of crispy peanut rice, a fairy saliva chicken is completed.
Second course: Miyochi pineapple shrimp balls
Kung Pao Chicken Is a famous traditional dish at home and abroad. Luo Qiang's Gongbao pineapple shrimp balls refer to the practice of Kung Pao chicken, and the main ingredient chicken is changed to large shrimp and pineapple, and peanuts are changed to cashew nuts. The finished product is sweet and spicy, which is a "fusion dish" that combines both Sichuan flavor and other cuisine characteristics.
Ingredients: prawns, pineapple, cashew nuts, green onions, ginger slices, garlic slices, dried chili peppers, dried peppercorns, sugar, salt, chicken powder, dark soy sauce, vinegar.
Cooking: Main ingredient large shrimp, large size, delicious meat. Before cooking, peel off the shell, remove the shrimp line, wash the shrimp and add ginger powder to the taste to remove the fish. At the same time, prepare a pineapple and cut into small pieces for easy entry. After the main ingredients are prepared, the shrimp smeared with ginger powder are fried in oil until slightly golden brown, and then the pot is set aside. Between waiting, Luo Qiang mixed sugar, vinegar, salt, chicken powder, hook and soy sauce into a sauce, and also set aside for later. When everything is ready, start cooking again and finish the final cooking. In a pan of hot oil, add dried chili peppers, garlic slices, peppercorns, ginger slices and green onion knots, sauté until fragrant, then add golden shrimp balls, sauce, and finally pineapple and cashew nuts. After stir-frying for a while, a tender, fragrant, sweet, spicy, and sour Miyobo pineapple shrimp ball is completed.
*Chinese Chef, Consultant of Chengdu Qinglong Zhengjie Hotel Chen Shunquan (Former Executive Chef of Pretty Jiangnan Group)
First course: cold powder crucian carp
Cold powder crucian carp is a traditional dish in Sichuan Province, which belongs to the Sichuan cuisine family. The color is bright red, the taste is spicy, the aroma is strong, the fish is tender, the shape is simple, and there is a strong Sichuan spicy atmosphere. New Year's Chinese New Year's Eve dinner table, compared to other "big dishes", the cold powder crucian carp as a hot mix is simple, and the cooking time is also very fast.
Ingredients: Yellow cold powder, crucian carp, coriander, green onion, celery, peppercorns, sea pepper noodles, spicy sauce, starch, peppercorn oil
Cooking: In general, prepare 3 to 5 crucian carp, try to choose fatty crucian carp. After the crucian carp is killed and disposed of, the back of the crucian carp is cut vertically with a kitchen knife, and the left and right sides are in the shape of an "eight" shape, and the other side is the same. Marinate crucian carp with cooking wine, salt, balsamic vinegar and set aside. Slice the fatty meat in large pieces, cut off three slices and cover the crucian carp, wrapping the crucian carp in its entirety. Place the crucian carp in a steamer and steam for 7 minutes. Cut the yellow cold powder into pieces, pour into a pot filled with hot water, put a small amount of sugar and cook the pot. Prepare the dipping sauce, chop the green onion and celery into small pieces, mix the dried chili noodles, spicy sauce, pepper oil, pepper noodles, monosodium glutamate, chicken essence, chicken powder, sesame oil, balsamic vinegar, introduce yellow cold powder and stir, after the crucian carp is steamed, take out the fat, and pour the mixed cold powder over the crucian carp.
Tip: When copying cool powder, the purpose of putting white sugar is to make the color of the cool powder more beautiful and appear bright and attractive. Do not put sugar in the dipping sauce of this dish, because it does not match the taste of the dish itself. The fish is steamed for only 7 minutes and covered with fatty meat, one is to keep the crucian carp tender, and the other is to let the aroma of the pork blend into the crucian carp.
Second course: snowflake peach puree
Snowflake peach puree is a traditional dish in Sichuan, with a light and elegant color, sweet and tender, moisturizing and refreshing. As a dessert, the material and preparation method of snowflake peach puree are extremely simple, but with its sweet and sticky taste, it is very popular with diners. Snowflakes are egg bubbles made from egg whites that are piled on top of peach puree to create a contrast of colors. In Chengdu, where it is rare to snow, it is particularly meaningful.
Ingredients: egg, walnut, starch, sugar
Cooking: Prepare 6 eggs, 2 of which are left with only the egg whites, and use chopsticks to scoop until they are lathered. Another 4 eggs, mix with the remaining 2 yolks, add about 3 pairs of sugar and stir. The walnut kernels are soaked in water in advance, the filtered walnuts are placed in the pan, fried until golden brown, filtered and cut into small particles. Add starch to the sugar-added egg, add plenty of boiling water, and scoop well. Then, put it in a pan, add a little oil and sauté for about half a minute. Place the spatula into a foamy egg white on top. Then sprinkle a little walnut kernel on top.
Tip: Soak the walnut kernels in water in advance, which can effectively avoid the paste when the walnuts are fried. The most difficult thing to master this dish is the ratio of eggs, sugar, starch, and boiled water, in general, 6 eggs with 1 halves of starch, 3 pairs of sugar, about 8 pairs of boiling water.
Interactive feedback
Business Daily netizens: I want to learn fusion dishes and small desserts
As the degree of modernization of the city is getting higher and higher, I can't remember when it began, and in the memory of the citizens' songs, the people around them have less and less topics about the New Year. Despite this, the taste of the year in her heart has not only not faded, but with the passage of time, it has become more intense, "working outside all year round, and her family is in a state of separation, and only Chinese New Year's Eve meal is in place all year round." "The Spring Festival is just around the corner, the mood of anticipation has not changed, for Miaoge, what has really changed is everyone's view of Chinese New Year's Eve meal."
"I Chinese New Year's Eve this year, and I want to eat something different." Miao Ge told the Chengdu Business Daily reporter that after watching several issues of "learning to cook Sichuan-style Chinese New Year's Eve rice with well-known chefs", she found that in addition to traditional Sichuan cuisine, some chefs' self-created dishes are more interesting to her, "Sichuan-style dry-roasted sea cucumber with Cantonese flavor, Cantonese cooking with Sichuan-style oil-soaked shrimp beef tenderloin, etc., I like it." ”
"Can you make some more simple and easy-to-understand Sichuan fusion dishes in the Chinese New Year's Eve meal later?" In addition to big fish and big meat, can you recommend some small desserts that Sichuan people love to eat? She wanted to make such a suggestion to the chefs through the Chengdu Business Daily reporter.
Continue the call
Chefs! Chengdu Business Daily invites you to teach everyone to cook Chinese New Year's Eve meal.
Readers! Which dish you most want to learn to cook, we help you @ Chengdu well-known chef.
Chengdu Business Daily and Sichuan Gourmet Association launched the "Follow the well-known chefs to learn to make Sichuan flavor Chinese New Year's Eve rice" activity, soliciting chefs from the whole city to make Sichuan flavor Chinese New Year's Eve rice, in the form of pictures, videos and live broadcasts, etc., to teach the general public to make delicious and meaningful Tuannian rice! If you are an ordinary citizen, have questions about the specialties of Chinese New Year's Eve rice, or want to "steal" which dish, you can @ Chengdu Business Daily, we will convey it to the well-known chefs in Chengdu for you in the next activities. If you are a member of the food and beverage industry and have creative Sichuan cuisine, you can also register for this event through the following channels from now on.
How to register:
1. Call the Chengdu Business Daily hotline 86613333-1 to register;
2. Private message "Chengdu Business Daily" official Weibo registration;
Third, leave a message after the "Chengdu Business Daily" client related articles to register.
Chengdu Business Daily client reporter Dai Jiajia Yan Xue
Photojournalist Guo Guangyu Tao Ke
Edited by Pan Li