A month of ups and downs and joys is best spent at the end of the month, counting the bits and pieces of the month, what needs to be changed, and what we need to insist on.
April, with endless expectations, an apricot blossom rain, a cherry blossom drunk, interprets the most beautiful April day on earth. The mountains and rivers are so messy, although it is about to pass, but a more brilliant May will come to us, let us take a little rest of our tired hearts, follow the seasons, and look forward to May bringing us more imagination.
Today, three sets of different cuisines, different styles, traditional and fashionable six dishes, with both the romance of April and the colorful colors of May, these dishes full of wonderful ideas and creative spirit are actually just to make eating better. They all have a sense of ritual that makes every day not easily disappointed.
Dishes are available/ Beijing Feifu stalls
Production/Leung Kwok Man
Text/Sun Yang
Photo/ Zhang Yang
The combination of soup and fried rice is authentic laoguang flavor, but it creates a surprise in the choice of ingredients and seasoning. For example, the turquoise pearl crab fried rice, the chef uses leek juice as a natural dye, which not only highlights the taste but also reflects the theme, which is grounded and at the same time quite advanced.
Overlord Soup
Stone olive soup with spring seasonal ingredients is used to moisten the lungs and the soup is delicious.
▼
raw material
1 grass turtle, 30 grams of seahorse, 100 grams of pillars, 200 grams of old chicken nuggets, 150 grams of lean meat cubes, 150 grams of stone olives, salt and clear soup.
Method of production
The grass turtle is slaughtered and cleaned, chopped, rinsed with blood, drained; the stone olives are washed and drained; the old chicken nuggets are rinsed with blood water, blanched and washed with cold water, put into the stew cup, add seahorses, pillars, lean meat pieces, stone olives, grass turtles to do the modeling, pour clear soup, seal the plastic wrap, stew in the steaming box for 4 to 5 hours, add salt to taste before serving.
Chef's Tips
Stone olive: a false bulb or whole grass of the genus Lisophyllum, an epiphytic herb that grows on the rock wall of a deep mountain shade or epiphyte to a perennial old tree, which can be collected wild all year round and is widely distributed in the southeast and south of China. It can be eaten fresh or dried, and also has certain medicinal value.
Turquoise pearl crab fried rice
With leek juice as a natural dye to highlight the turquoise theme, when stir-frying, add leek crushed to make the leek more fragrant; pearl crab protein content is high, after frying the taste is crisp, rich in layers.
Spring leeks, Thai basmati rice, pearl crab, fresh green beans, carrot grains, egg yolk, salt.
The spring leeks are selected to be clean, most of them are squeezed into the blender to squeeze the juice, the rest are chopped and set aside; the fragrant rice is cleaned, add the spring leek juice to steam for 30 minutes, take out the spare; heat the pot with oil, add egg yolk liquid, pearl crab stir-fry, add fragrant rice, chopped leeks, blanched green bean grains, carrot grains and stir-fry well, add salt to taste, out of the pot plate can be.
Menu is served at Grand Hyatt Oriental Hotel Beijing Chang'an No.1 Chinese Restaurant
Production/Jin Qiang
Bamboo shoots are the most unmissable taste of spring, eating spring shoots is quite colorful, a sip of high-profile presentation of the essence and deliciousness of bamboo shoots; the combination of high white salmon and sturgeon caviar, there is a sense of freshness, but also a battle between the two tastes (competition).
Fried baked Sailim Lake high white salmon with fine breed of sturgeon caviar
Xinjiang cold-water fish, good quality, fish dishes are simple to cook, and easy to eat in a way to present, tender and delicious.
Half a high white salmon from Lake Sailim, sturgeon caviar, toon fry, green onion, ginger, rose dew, salt.
Clean the high white salmon, add shallots, ginger, rose sauce, salt until flavored and set aside; heat the pan, add a little oil to heat, fry the high white salmon until both sides are colored, cut into equal pieces, yard plate, garnish with toon fry and sturgeon caviar.
The key to making: when frying fish, pay attention to the heat, should not use high heat, and must maintain the fresh and tender taste of the fish.
A sip of incense
The taste is as good as its name, the soup is mellow and fragrant, and the aftertaste is long.
Spring shoots, bamboo shoots, ham, fresh bean sprouts, clear chicken soup.
Peel off the bamboo shoots, boil them in boiling water to remove the astringency, change the knife to cut into pieces, take the tip of the bamboo shoots and put them into the soup cup, add bamboo and ham, pour into the chicken soup, steam in the steaming box for 3 hours, and sprinkle bean seedlings before serving.
The key to making: spring shoots must be clean and astringent, so as not to affect the taste of the soup.
Dishes are offered at Yangzhou Garden International Hotel
Production/Jin Bin
Text/Tu Mingjuan
Photo: Zhang Zhuojun
The two dishes use different beans with different seafood, fresh fava beans and fresh sweet beans are also expressed in different forms in cooking, highlighting the characteristics of refreshing taste, and the design of the shape will be more interesting to interpret the fresh and feminine.
Emerald bean paste peony shrimp
Exquisite shape, fresh color, salty bean paste, black tiger shrimp tender and sweet, with double deliciousness.
1000 grams of black tiger shrimp, 750 grams of fresh silkworm watercress, 100 grams of vegetable fat evaporated milk, 500 grams of clear chicken soup, and an appropriate amount of powder and salt.
Clean the black tiger shrimp, take the shrimp meat, pat the powder well, use a hammer to knock out the shape of the peony petals, set aside the yard plate; wash the fava bean paste, put it into the blender and beat it into a paste; boil the chicken soup in the pot, boil the minced beans until it is viscous, add salt to taste, add light milk and mix well, pour into the dish, steam in the steaming box for 2 minutes, and make embellishment before serving.
Sweet bean-fried silver cod (10 servings)
Tender silver cod paired with sweet beans for a lighter, fresher taste.
1000 grams of silver cod, 200 grams of sweet beans, celery, onion, lettuce, lemon, onion, ginger, salt, butter, brandy each appropriate amount.
Wash and blanch the sweet beans, bottom of the plate; marinate the silver cod with celery, onion, lettuce, lemon, onion, ginger, salt for 2 hours until flavorful, cut into equal pieces, trim into shape; heat the pot into butter, fry the silver cod pieces until they change color, cook brandy wine, out of the pot, garner plate, garnish.
Responsible editor| Sun Yang
This article is from the April 2021 issue of Chinese Cuisine, welcome to retweet. All the content of this headline number is unauthorized, and it is refused to be reproduced, and infringement will be investigated. If you need to reprint, please contact the background, and can only be reprinted after obtaining authorization. When reprinting, please indicate the source and author's signature in a prominent position.