Jingfeng Marriott Hotel Chinese Restaurant Executive Chef Zhou Songzhu's chef service team
exquisite tea break
On the afternoon of September 25, the fifth stop of "Seeking Jinling ·Primary V Classic" Nanjing high-end hotel food culture tasting event was held at Nanjing Jingfeng Marriott Hotel. The event is hosted by Xinhua News Agency Media Group · Nanjing Morning News and Jiangsu Jinshiyuan Wine Co., Ltd. . Zhou Songzhu, executive chef of Chinese cuisine at Jingfeng Marriott Hotel, presented three -color, fragrance and taste-free autumn creative dishes in the form of "small dishes". The extremely creative production and clever ingredients combination made the tasting guests on the scene amazed.
Autumn seasonal platters take the essence of golden autumn
Autumn seasonal platters
Chef Zhou Songzhu revealed during his sharing on the spot that in 2016, he went to Rotterdam, Netherlands to participate in the 8th Chinese Cuisine Competition and won the personal special gold medal and team gold medal. This award gave him great encouragement. His study abroad also allowed him to draw more skills in cooking and creative inspiration. Autumn is the season for chestnuts and osmanthus flowers to smell. The first dish presented by Zhou Chu is the autumn seasonal platter. The four cold colors of chestnuts foie gras , osmanthus candy lotus root, malan head fragrant dried and boneless pig hands are gathered together.
Zhouchu is concentrated in cooking.
Zhouchu has dripped Guoyuan V9 wine into foie gras, which plays the role of removing fishy and relieving greasy and enhancing fragrance. The foie gras is creatively made into chestnut shapes, with beautiful shapes and melting at the mouth. The bone-deletion pig hands are fragrant and mellow after marinating for 4 hours. They are pressed and frozen to form a condensed shape, with a smooth and smooth taste. The fragrance of osmanthus and the glutinous lotus root, the sweet and fragrant osmanthus root candy instantly conquered everyone's taste buds. The dried malan head fragrant shape is extremely eye-catching, making it into a crystal clear green pomegranate bag, which makes people drool. Autumn is also the season when pomegranate is mature. Zhou Chu took the essence of golden autumn and creatively integrated these autumn elements, which touched the hearts of the tasting guests on the scene at the beginning.
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Join Guoyuan V9 to pickle swift crab
With the start of East China Sea , Yellow Sea, and Bohai Bohai , now is the most beautiful season for swift crabs. The swift crab produced in Lusigang, Nantong, lifts the crab shell and is full of cream. Zhou Chu first used Guoyuan V9 to marinate the swift crabs, and then put the crabs in a steamer for 3 minutes. Zhou Chu also generously shared his secret recipe on the spot, including 200 grams of chicken soup, 5 grams of salt, 100 grams of rice wine, and 60 grams of sugar. Zhou Chu emphasized that for fresh ingredients, you must maintain the original flavor. The original flavor is the best taste, and don’t put too much seasoning. After 6 to 7 minutes, the swift crabs are out of the cage. The Guoyuan V9 drops are added to the swift crabs. The sweetness, salty fragrance, aftertaste, and the fragrance of V9 are a perfect combination, and the fragrance of the house is filled with fragrance.
Oil Scratch Taro Bobbit Nest "Make Side Vegetables" classic
Oil Scratch Taro Bobbit Nest
Writer Wang Zengqi 's hometown Gaoyou There is a famous dish "Wang Tofu" that is widely circulated and is a special traditional delicacy in the Huaiyang cuisine. The third dish of vegetable oil residue taro bird's nest made by Zhou Chu has been improved and innovative on the basis of "Wang Tofu" in
, and is a classic work of "make small dishes". Grind the shrimp skin into powder, add lard, add some soybean oil, chopped ginger and chopped green onion, and stir-fry. The aroma is full of fragrance. Use shrimp roe soy sauce, then inject bone soup, gently put the tofu and pig blood into the pot, add some pepper powder, add lard residue, add shrimp skin powder, and then add a little starch to increase the smoothness.
Sweet but not greasy taro, paired with the fragrance of lard residue, and a dense and soft texture, is a enjoyment of melting in the mouth.
Delicious wine and refreshing
This tasting activity was launched simultaneously online and offline. Through the Love Nanjing Mobile Client and Nanjing Morning News Video Account, the three autumn creative dishes on-site cooking of Chef Zhou Songzhu was broadcast live. The person who served as the on-site host and commentary was still the well-known food blogger on Sina Weibo and the food V "@Shipupu Daxian". After tasting, Li Xiaohui, executive president of the Hunan Shaoyang Chamber of Commerce in Jiangsu Province, was amazed at these three dishes and Zhou Chu's cooking skills and creation.
Jiangsu Hunan Shaoyang Chamber of Commerce Members in tasting
Jiangsu Hunan Shaoyang Chamber of Commerce has been established for 3 years, with nearly 500 members. President Li led some members of the Chamber of Commerce to attend the tasting. For Hunanese, it is not spicy but not pleasant, and the taste is heavy. However, these three creative Huaiyang dishes by Zhou Chu were unanimously recognized by the guests on site, who believed that the taste was delicate and the taste was rich.
For example, this mellow swift crab cleverly blends the freshness of the ingredients and the fragrance of Guoyuan V9, and is extremely perfect in combination, bringing the freshness and fragrance to the extreme, making people feel appetite open. Just take seafood, and then some Guoyuan V9. The delicious food is full of flavors and high-end wine. The tasting guests on the scene say it is delicious and enjoyable and drink happily.
Nanjing Morning Post/Love Nanjing Reporter Huang Yi
Photography Reporter Pan Fei
Editing Li Xiaojie
