(CCTV Finance "Home to Eat") The depth of the sense of taste is the hometown, the taste of the hometown is the taste of home, the taste of the south sea and the north of the sky is different, how to "bring" to the table of each family?
A sauerkraut dish with meat sausages that has been passed down for a hundred years, Xu Yanxin, a master of the northeast, unveiled the mystery; a dish has been cooked for 30 years, and Cantonese chef Zhang Lijun has decided on heirloom dishes.
Legend has it that for more than 140 years, the taste that My grandfather had eaten was passed on to Big Brother Xu, and the taste had not changed!
If you don't believe me, try this heirloom dish of Big Brother Xu's family.
Although the meat is not soft and rotten, it is chewy, and if it is stewed for a longer time, the more stewed the more delicious it is. From snacks to big flavors, they are now shared with everyone, and the food on the plate is both a memory and a heritage.
The secret of a century-old heirloom dish is four tricks:
One is to select plum blossom meat, the second is to have secret seasoning oil, the third is to choose a thick but not fat intestine, and the fourth is to cook sauerkraut with the original soup of boiled meat.
Century-old secret seasoning oil is made into:
Fry the peppercorns, star anise, white root, white fruit, lemon grass, green onion, ginger, garlic and fragrant leaves, and filter out the dregs.
Children, children, don't cry, after Lapa Eight will kill the pigs. Kids and children, don't be hungry, after eating Northeast cuisine, there are Cantonese dishes waiting for you!
Thirty years into the industry, Chef Zhang's strange chicken pot is an heirloom dish to be reserved for the baby girl!
Lift the lid and smell the smell of sand ginger, chicken is fragrant and tender, with the fragrance of sand ginger and garlic.
Needless to say, look at the speed of this meal, you know how delicious it is!
Cantonese-style gelatin chicken casserole, delicious has its own secret in:
One replaces sugar with honey, and Titian brightens the color;
Second, replace the old ginger with sand ginger, and the taste is softer;
Three-use chicken fat can increase flavor;
Fourth, replace coriander with coriander root, improve taste, not easy to paste;
Five use cooking wine to remove the fishy taste.
What is Cantonese "raw gel":
Eat Harbin's delicious pig-killing dishes in the north
Century-old heirloom braised sauerkraut, worthy of the name
Nan eats Cantonese-style gelatin chicken casserole
The heirloom dish to be passed on to her daughter is in the heart
Recipes for this issue
Northeast cuisine master: Xu Yanxin Cantonese chef: Zhang Lijun
Sausage stewed sauerkraut
Ingredients: Sauerkraut Plum Blossom Meat Pork Intestine Pork Belly Pork Liver Secret Seasoning Oil Green Onion Ginger Garlic Oyster Sauce Soy Sauce Thirteen Spices Star Anise Peppercorns Cinnamon
method:
1, plum blossom meat washed, change the knife into three cm strips, but do not cut, add oyster sauce, soy sauce, thirteen spices, green onion, ginger minced, ginger juice, secret seasoning oil stir well, marinate for 12 hours, set aside;
2. Put the marinated pork into the pig's large intestine;
3: Put cold water in the pot, simmer the sausage, star anise, peppercorns, cinnamon, green onion and ginger for 40 minutes, and put out a knife;
4: Change the sauerkraut to a knife and pour into the original soup of boiled meat and simmer for 15 minutes;
5: Cut the sausage, pork belly and pork liver into slices and put them into a sauerkraut pot.
Ginger chicken stew
Ingredients: three yellow chicken sand ginger dried shallots garlic ginger coriander sand ginger powder oyster sauce soy sauce cooking wine honey salt chanterelle oil
1, three yellow chicken knife cut into pieces, add sand ginger powder, oyster sauce, soy sauce, salt, honey stir well, marinate;
2, put the bottom oil in the casserole, under the chicken fat, garlic, ginger, dried shallots, coriander root to simmer the aroma;
3: Put the marinated chicken, cover and simmer for 7-8 minutes;
4: Finally, drizzle a little cooking wine, sprinkle with coriander and simmer for 1 minute.
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(Editor of this article: Wei Yuanyuan)