Hunan cuisine master Qu Shan
"I want to order this 'ancient yellow stewed chicken' and bring me a small shrimp fried with green pepper." A customer spread out the recipe and said to the waiter. In the 1901 Starry Sky Garden on the 12th floor of the Zhongzhan Group Building on Furong Middle Road, there are many VIP customers who visit every day, and many of them are rushing to this "ancient yellow stewed chicken".
The chef who cooks this "ancient yellow stewed chicken" in the Starry Sky Garden is called Qu Shan, an authentic Changsha old mouth. He entered the chef's business at the age of fifteen or sixteen and has been in the business for more than 20 years. In this long career as a chef, he has met many masters of his cooking skills, such as Xu Xuan, the son of Hunan cuisine master Xu Juyun.
"He gave me a whole new understanding of Hunan cuisine." Qu Shan said on the other end of the phone, "For example, the key to a dish is that it must have a soul." A dish, the quality of the ingredients is very critical, the knife work is also very important, simmering is soft and sticky juice, stew is thick and mellow, the soup is as clear as a mirror, the stir-fry is dry and sharp, and the oil is bright and fragrant. "But none of this is a soul thing. The essence of the dish lies in the oil! ”
"Tea oil is a Rolls-Royce in oil!" This pure natural camellia oil extracted from the camellia seeds of camellia plants in the camellia family is clear and transparent, has a fragrant smell, and can greatly defuse the dish with a fishy Titian. Tea oil dishes have repeatedly appeared on the table of the state banquet, and you can also glimpse the unusual status.
Ancient yellow braised chicken cooked in Chinese war tea oil
For how to do a good job of yellow stewed chicken, Qu Shan, who won the title of "Hunan Cuisine Master" in 2008, concluded, "The food is not tired of fine, the skillful use of materials, the exquisite cooking, the excavation of taste, the extraction of incense, the presentation of quality, the power of fire, and the grasp of shape, it can be said that it is important, but the way to make food lies in oil." Tea oil can give a dish to the soul, especially the ancient yellow braised chicken dish. ”
Zhongzhan tea oil old Xiangnong family healthy cooking camellia oil
Huxiang is rich in natural landscapes, such as mountains, lakes, hills... Such a geographical span is very conducive to the formation and preservation of species, which also produces a wealth of food raw materials. "First of all, we generally use good quality hemp chicken or black-footed chicken." Qu Shan said, "Cooking pays attention to five standards: the proportion of ingredients, seasoning, and color grading is accurate, the cooking technique time is accurate, the feeding order is accurate, the cooking process is accurate with fire, and the side dishes are accurate. To make this dish needs to be fried, and the tea oil smoke point is high, it is a good way to meet the needs of the dish, go fishy and nutrition will not be lost due to high temperature, the fragrance of tea oil is greatly enriched the taste buds experience of this dish. ”
"Chicken must be cut evenly and in a similar length, and the green peppers with ingredients must be "in stature". When loading the plate, it is necessary to distinguish between the protagonist and the supporting role, and the supporting roles of green pepper and ginger slices cannot steal the limelight of the protagonist. The center of the apparatus, just like the center of the stage, is the focus of the audience's vision, which must be left to the protagonist. The overall collocation is neither rigid nor loose, especially pay attention to the amount of pepper and its visual center of gravity and color ratio in the picture. Qu Shan said.