Jingmi has launched eight consecutive issues of "Celebrity Chef Cooking Chinese New Year's Eve Rice",
Well-known restaurants in Beijing, centuries-old
"National brand" cooking master shines famous dishes,
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These eight dishes are carefully selected, both delicious and easy to make,
Chinese New Year's Eve show your hand, make sure you have a face!
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Grilled sea cucumber with green onion
Fortress Garden guidance
Ingredients: 40-100 heads of Liao ginseng, Zhangqiu scallions or shallots, chicken broth or pork stick bones boiled into broth, oyster sauce, sugar, soy sauce.
"Rich in dishes, moist in taste", Fengze garden, famous for authentic Shandong cuisine, was one of the "eight buildings" in the old capital, and at that time, the signature dish scallion grilled sea cucumber was not at all available to ordinary people. Not long ago, when we planned the internal collection of "Chinese New Year's Eve Meal", many colleagues brought the opinions of relatives and friends: "Can you teach how to make sea cucumbers?" "Eating often, knowing how to eat, and wanting to eat better is a direct projection of the current life in the diet represented by a sea cucumber dish."
Yuan Ming expressed his helplessness about the ingredient of sea cucumber in the "Suiyuan Food List": "Sea cucumber is a thing that does nothing, the sand is fishy, the most difficult to please, but the nature is thick, and it is impossible to simmer the soup." And close to the Jiaozhou Peninsula "by the sea to eat the sea", let Shandong famous chefs pour out all their wisdom and craftsmanship, and finally use the "thick attack" Lu cuisine technique to achieve this kind of ingredients, with thick juice, strong flavor into it, thick color outside, color and flavor shape, four beautiful.
Fortress Garden is the best at making sea cucumbers, and in Fortress Garden's thick menu of hundreds of dishes, the real housekeeping dish has always been the onion roasted sea cucumber. In the 1983 Chinese Cooking Technology Competition, Wang Yijun, a famous chef at Fortress Garden, won the gold medal with a sea cucumber roasted with green onions, and has since gained the reputation of "sea cucumber king". Even if there is a "millet stewed Liao ginseng" to compete with it later, it is still impossible to shake the status of "scallion roasted sea cucumber" as the first of the sea cucumber dishes.
Wang Xiujun, executive chef of Fengzeyuan Restaurant Wangfujing Branch, introduced the dish of grilled sea cucumber with green onions, which is close to the popularization of precious ingredients. He said that the balance of yin and yang in the theory of Chinese medicine is hidden.
Sea cucumber is one of the "eight treasures" in all kinds of mountain treasures and seafood, which contains many nutrients that are beneficial to the human body, which has been scientifically confirmed, and unlike many seafood, it also makes its audience wider. Chinese New Year's Eve can have this sea cucumber onion on the table, which is suitable for all ages, and it also represents that in the new year, health is still your and my greatest expectation.
In the back kitchen of The Fortress Garden's Wangfujing store, Wang Xiujun displays the Japanese Kansai ginseng, a raw material that Fortress Garden is proud of, which is a thick, soft and sticky sea cucumber that is the best product for making roasted sea cucumber with green onions. However, if you make it yourself, you can choose 40-100 heads of Liao ginseng. Here Jingmi reminds everyone that when purchasing, we should pay attention to choosing a sea cucumber with a layer of gray and white, which is the color of the salt analysis in the seawater and is the most natural identity certificate of seafood.
Step 1
To get the best sea cucumber, it takes about ten days, of course, boiling a pot of boiling water, dry ginseng in the night, is also a simple and quick way. Good sea cucumbers do not rush to achieve, but also chefs in repeated practice, find a good way to remove the sea cucumber fishy.
Step 2
Shandong's famous dish, the selection of green onions deserve to use Zhangqiu scallions. But authentic Zhangqiu scallions are hard to see on the market in Beijing. Wang Xiujun said that the onion in this part has the best taste, and it is closest to the characteristics of Zhangqiu scallions with rich aroma, sweet mouth and no spicy taste.
First of all, it starts with a full of green onion aroma, hot pot of cold oil, and the golden brown shallots taste tempting, but you must keep turning in your hands to make the shallots not overheat to produce a bitter taste.
Step 3
, and then let the sea cucumber fit in. Three or four spoonfuls of oyster sauce, a pinch of sugar, soy sauce, simmer over low heat for 15 minutes, allowing the juice to dry naturally and allow the delicate sea cucumber to reach its best taste.
Step 4
Compared with other Chinese New Year's Eve dishes, the cooking steps of grilled sea cucumbers with green onions appear to be "quick", but looking back at the entire production process, it takes two days to prepare in advance. Although it is not the protagonist, the choice of onions and the preparation of the broth are equally sloppy, which makes people sigh.
Eating sea cucumbers, strengthening the body, but also to understand life, just as all the "highlight moments" of life are not accidental, but the strength accumulated by time and effort. In the new year, there is no need to be in a hurry, we believe that hard work pays off, and the achievement is natural.
◆ Kyomi Welfare ◆
Under the Article of Jingmi WeChat Public Account (not in today's headlines), Jingmi will select three "Heart-to-Heart Message" users from the top five users who will be liked, and each of them will receive a set of roast duck (dine-in meals) provided by Fengzeyuan Hotel (Wangfujing Store). Draw period: 1st February 2020 at 18:00 and coupon usage: 9 February to 9th March 2020.
Written by | Wang ping
Appearances | Han Shuwen
Video | Xue Shan
Photography | Wang ping
Edit | Li yang
Proofreading | Yang Xuli
Typography | Li yang