Lamb stew warms up
mushrooms delicious
lamb glutinous goose palm stew
nourishing chicken stew sausage stew
Roche shrimp braised chicken stew
abalone braised chicken stew stew
2 savory mushrooms clay pot stew
original fresh abalone is placed on the stew stew, the atmosphere is full.
text/Guangzhou Daily All-Media Reporter Zeng Fanying
Photo/Guangzhou Daily All-Media Reporter Zeng Fanying Correspondent Peng Xianhai, Kong Minhua, Xue Qiaoyin
In the cold night, the flames in the charcoal stove were jumping, the sauce in the casserole was "gululu" rolling, sitting around the stove, the warmth of the stewed pot blocked the cold air outside the door and the window. No matter how cold it is, it cannot touch my heart. The only thing that can touch people is the churning and warm clay pot dish in front of you. As winter begins, various stewed pot treasures appear one after another, and the strong aroma of sauce gives winter ingredients the most tangible taste buds.
Outdoor Pot Music to Enjoy
In the old days, whenever the windy day, under the arcades in the old city of Guangzhou, in the alleys, there were crackling charcoal fires, scarlet Mars, and the aroma of vegetables and meat. This kind of time for making a pot makes Mr. Ma Rujian, the executive vice chef of the catering center of Conghua Tianren Mountainshui, miss it very much. Therefore, in the Xixi Farm of Tianren Mountainshui, he built the familiar "pouring" scene of Lao Guang. "We have searched for the charcoal stove and sand pot for a long time and searched for several places before finally finding the right one. The sand pot must be specially selected to be tilled to resist burning. A real sand pot has strong heat-gassing ability." said Master Ma. Here, there are bands on Saturdays and Sundays. Stay away from the hustle and bustle of the city, and bend under the moonlight, savor the fireworks of the world, and make music entertaining, which is very comfortable.
mutton pot is the first choice for diners to cook outdoors. Master Ma specially selected the olive parts of the black grass sheep, which is the most plump part. Compared with sheep, black grass sheep has relatively thicker skin and thicker flesh. This mutton pot is mainly based on the traditional fermented bean curd flavor and highlights the sauce flavor. Stir homemade sauce with stir-fry mutton, then add Guangdong rice wine and simmer for more than an hour, until soft and cooked, it is delicious. On the basis of tradition, Master Ma made improvements and added lemon leaf shreds to bring more freshness to the flavored sauce. Horse hooves, radish, etc. absorb the soup in full, and collect thousands of essences, so don’t underestimate this bottom-level, non-stunning food. Huafeng's last appearance was the "cooking" ritual that Lao Guang knew best.
Conghua has rich ingredients, grass goose, 游戏魔 , reservoir bighead fish, etc., can all become the "cooking" choice. The goose pot in Conghua uses a female goose with more delicate meat. The Qingyuan Black Zongzi goose that has been raised for 180 days is added to the ingredients. The local perilla can not only drive away the cold, but also be suitable for enjoying it in cold nights in winter, but also add a different flavor to the goose pot. powdered guar , fried gluten, winter melon, garlic sprouts... are ingredients specially prepared by Master Ma for the goose pot. Cook slowly on charcoal fire, goose meat blends with the sauce, and each piece of meat is covered with soup, which is very tasty.
In the Leyu restaurant on the mountain, nourishing oyster fan chicken nest and old vegetable and roasted Roche shrimp braised chicken bring another style. The nourishing oyster fan chicken nest uses Conghua trench chicken, which is paired with cool and nourishing the bottom of the nest, and fresh Rushan oysters. The ingredients are rolled in the casserole for half an hour. The essence of the oysters and chicken is integrated into the chicken soup, which is very tender and sweet.
Rural ingredients "Open pot" makes the flavor
The wind and sunny immersion, the natural baptism makes the rural ingredients particularly good. Raoping lion-headed goose , the black-haired local duck raised by households in suburban villages in Guangzhou, etc., ushered in a period of appreciation of taste in the winter in Guangdong. Used to "beat pot" is their best "residence" at this time.
Palm Wing Pot is a traditional braised pot in Guangdong during winter. Most of the time, the shops use Magang goose and other goose species to cook, while the "Qianqin Feida Hotel" takes a different approach. The production director Hai Ge specially selected lion-headed goose that is larger than ordinary goose species. The wings of the palm are relatively 2/3. The goose palm alone weighs half a pound, and the goose wings weigh eight or nine taels. The stewed goose palm wings are fuller and have more muscles.This goose-hand wing pot broke out from the seven or eight winter stew pots in the store, and is most loved by diners. The sauce is the soul of the braised pot. The chef in charge of the sand pot dishes is known as "Sand Pot East". He has studied sand pot dishes for more than 30 years. He specially prepared an exclusive sauce for each stewed pot. The goose palm wing pot mainly has the flavor of -pillar houjian . The original goose palm wing plus sauce simmered on the slow heat for nearly 2 hours until it is fully flavored. There is no "garlic sprouts" in this stewed pot, only it can fully mobilize and stimulate the strong fragrance of the stewed pot.
"Braised Black-haired Duck in Pickled Rapeseed" is a "dark horse". The black-haired local duck that grew up willfully grow in the countryside for one or two years, but it is not big, all due to its breed. Due to the lot of activities, this local duck has developed a body of "muscle", the flesh is tighter and the skin is thinner. In Brother Hai's opinion, this is an excellent ingredient, with duck flavor and meat texture. Because of this, there is no need for overly complicated seasoning when stewing. Light soy sauce, oyster sauce, etc., simmer for 40 minutes, and finally use Yunfu raw sauerkraut in the countryside to mix the flavor, which is the appetizing and delicious local duck stewed pot. After eating this local duck, many diners like to add vegetables, huaishan , potatoes, tofu and other ingredients that can absorb juice.
has a versatile "beaning" good ingredients in the store, which is very popular among gourmets, which is the six-head fresh abalone. Its uniqueness lies in the fact that it is made using the dried abalone method, which makes it not only taste and taste of fresh abalone, but also has the seafood and sauce flavor of dried abalone. The original fresh abalone shop was presented on the stewed pot, like an inscription, and the atmosphere was immediately full.
Take-out Cooker. Free at home
is well versed in Lao Guang’s taste and knows that in the cold winter night, the most worrying thing about Lao Guang is a rich pot of stewed pot. Therefore, Master Wen, executive chef of Garden Hotel, and his team have jointly developed a variety of takeaway "claypot dishes", both with meat and vegetables, and the thickness is suitable for both. The so-called "clay pot dish" uses a sand pot as a utensil.
Those who like rich flavors naturally have to taste beef brisket claypot and mutton glutinous goose palm claypot. As a seasonal tonic, beef brisket is a delicacy that cannot be missed in winter. The soup base is carefully prepared by the chef of the Garden Hotel using Zhuhou sauce and secret chili sauce. The chef has a unique idea of using the three fried wine treasures - eggplant, green pepper, beans and beans. The ingredients are soaked in the soup base to absorb the soup. Pick up a piece and take a bite. The mellow soup overflows in the mouth, making people feel endless aftertaste. The mutton glutinous rice balls and goose palm claypot contains selected high-quality black grass mutton glutinous rice balls, goose palms, roasted pork, fish rot and other ingredients, and is paired with nutritious vegetables broccoli , white radish, etc. The mutton glutinous rice balls are of great use for winter tonic. Goose Palm is rich in collagen, making the taste smoother. The fish rot is made of 满料 , scraped into fish glutinous rice, fried, and added fermented bean curd and zhuhou sauce to select and cook. A pot of "claypot dishes" with a full of glue, rich texture, and a combination of meat and vegetables is warm.
Those who like light flavors, "Zhengwu Claypot Vegetable" and "Ruinfeng Seafood Cooker" are naturally not to be missed. In the former, "mushrooms" are delicious gifts from the land. They are boiled into soup bases with various precious mushrooms. Naturally, there is no need to say much about their deliciousness. Among them, there are precious morel produced in Yunnan, paired with yummy , white mushroom , enoki mushroom and other mushrooms, as well as bamboo , gluten, tofu, vermicelli, broccoli and other vegetarian dishes. They are not only nutritious and nourishing, but also have a strong and delicious flavor. They are the first choice for vegetarian and light diet lovers. The latter must make seafood lovers rush their index fingers and exclaim. The chef selects high-end eight-head abalone, Canadian strap, sand shrimp, , Taishan baked crab, New Zealand grind, Korean freshwater oysters, kelp and baby cabbage, and pairs them with the chef's sauce made with kombu kelp and broth. The rich umami soup base makes the seafood more fresh and sweet, stimulates the original flavor of high-end ingredients, and makes the seafood umami taste reach the extreme!
