It is difficult to get into the kitchen on a long day, and it is even more difficult to get into the kitchen in hot summer. Fortunately, the chefs of our Ningbo Kitchen Friendship Association made suggestions and integrated into the cold meal activities of this kitchen friendship association. Chefs' dishes are homely, simple and delicious, which reduces the complexity of the kitchen in summer and adds a refreshing look to the dining table in summer.
There are 5 chefs and 9 courses in this activity. Five apprentices and five recipes. The venue and kitchen utensils are provided by Bailong Kitchen.
During the activity, the chef's master and disciples practiced seriously, and the words "cooking, we are serious" were conveyed in their gestures.
Chef Camille led his disciples to make pea yellow, aged vinegar peanuts, garlic paste and white meat, and small wonton.
The omnipotent little prince can cut vegetables and cook.
Sour and refreshing aged vinegar peanuts, slightly spicy taste, tease our taste buds, as a side dish for appetizing drinking.
See the menu at the end of the article.
Pea yellow, with light sweetness and delicate taste, is a good choice with tea.
No matter how hot the weather is, there is no meat and no joy. Garlic paste is white meat, which looks like white jade, fat but not greasy.
Chef Shi Sanhe and apprentice Ye Mi presented us with Sanhuang Chicken.
The chef does it carefully, and the apprentice takes notes carefully.
The delicacy of Sanhuang chicken lies in its freshness and the crispness of its skin. This time, chef Shi San revealed the essentials of making Sanhuang chicken. Friends who want to learn can see the recipes at the end of the article.
The banana and sweet potato salad made by chef Mei Qing and apprentice Hu Hu is sweet and delicious, which is suitable for all ages in Xian Yi.
How's it going? Does it look nice? You can make side dishes or cook by yourself. Please see the menu at the end of the article for your favorite friends.
Due to the absence of the apprentice, the chef Long Shu "fought alone" but still enjoyed himself and presented us with a fragrance.
Name of the dish: Add fragrance to the fragrance.
Ingredients: coriander, dried incense.
Seasoning: peanut and pepper noodles, pepper, minced garlic, oil? Cooking instructions: Wash the dried coriander, drain the water, cut it into sections and add seasoning.
Reason for sharing: This fragrant dish is a northern dish, which is suitable for making cold salad in summer and is simple and easy to operate.
Chef Wen Jun, together with his lover and apprentice spice girl, brought us plain mixed Agrocybe aegerita and white kidney beans, and made use of the leftover watermelon skin from the activity to make juice, and got a cool green dress, which made the best use of everything and showed our cooking skills.
This dish was decorated by Wen Jun's lover. It is carefully made with a scalpel.
This focused look, the so-called ingenuity, is like this!
Juice from the pulp of melon, cold salad from the skin of melon, and a watermelon with food and drink are all alive and necessary skills in summer!
These delicious home-cooked dishes are all made by chefs who integrate their love for relatives and friends and their persistence in food into the ingredients through skillful skills. Every bite of delicious food brings a little coolness to our bodies and a warmth to our hearts.
Finally, I would like to share with you the recipes of the above cold meals. Click on the name of the dish and turn to the menu carefully arranged by the disciples.
Sanhuang chicken
mature vinegar peanut
Wandou cake
Banana and sweet potato salad
Vegetarian vegetables with Agrocybe aegerita, white kidney beans with plums, green clothes with cold salad.