As soon as my teeth were opened, litchi juice splashed on my eyes and forehead, and I took a big bite. Sweet juice overflowed my mouth and cackled in my throat. One end of the litchi stalk still grows on the tree, and the other end is in my mouth. I feel connected with this tree and the earth. Since then, the phrase "food should be fresh" has been deeply imprinted on my mind.
Today's young people know how to pursue the quality of life, but the older generation has higher requirements for the freshness of ingredients.
When I was a child, fish naturally grew up eating worms, pigs ate sweet potato leaves and gained weight, and mulberry fish ponds went on and on, and the ingredients were all fresh and fresh.
Now that the world is closely linked, people's table radiation is getting bigger and bigger. Not only local fresh seasonal ingredients, but also foreign direct delivery ingredients often bring surprises to taste buds.
Sea shrimp in France, Brunei and other places have thick meat, clean shrimp intestines, fried with oil and salt, and the white shrimp meat makes people feel fragrant and memorable; Sea urchin imported from Japan, covered with a layer of rice flour and a few drops of Japanese soy sauce, is a delicious food that fascinates the tip of the tongue.
These overseas high-quality ingredients are also deeply loved by domestic chefs. Many high-end Cantonese dishes like to use the seafood that grew up drinking Atlantic ocean water, and the cows that live comfortably in Australian farms, combined with local practices: using Angus fat beef to rinse hot pot, and using black-haired pigs to make barbecued pork with honey sauce.
There are too many high-quality ingredients to list one by one, and everyone will have a few things that they can't put down, and Peninsula Jun is no exception. Here are some of my favorite ingredients to share with you:
Brunei blue shrimp can be said to be a celebrity among shrimps. It not only has a sapphire-like blue appearance, a noble royal family, but also lives in pure waters.
There are only 10 to 15 freshwater shrimps per square meter, and the spacious activity space makes Brunei freshwater shrimp "a high-value and high-quality shrimp in the world".
Brunei blue shrimp has been nourished by clear and pollution-free seawater for many years, and its quality is very superior, so it has also been favored by Chaoshan people as "raw food experts".
They like to thaw shrimps and pickle them. They taste more fleshy and sweeter than river shrimp. Some people even freeze the green shrimp and peel off the shell, which is delicious raw shrimp ice cream.
High-end restaurants abroad usually eat Japanese sashimi and Thai shrimp raw, and they can also cook them at home.
Take the sandbag off the shrimp head and suck it gently, and the mouth is full of sticky and delicious shrimp brains; In the penultimate section of the shrimp body, remove the shrimp intestines, and the shrimp meat is crisp and firm, sweet but not fishy. The taste of Brunei blue shrimp can be described as riding among shrimps.
Every year when durian comes on the market, durian fans will have their eyes shining.
The golden pillow and Maoshan Wang, which were airlifted from Thailand, were shelled and skinned. That strange smell fascinated people, so that seven souls could not be seen. Hold the pulp gently in the palm of your hand, bite through the dry outer layer, and then take a long drink. Soft and delicate pulp melts on the tip of the tongue like butter.
Take a sip of the taste, the delicate fiber texture is like a smooth creamy mousse, and the ups and downs occupy every taste bud. Finally, eat the film on the surface of the stone and chew it with a little tenacity, which makes durian rich in layering and very enjoyable.
Durian has always been very popular with dessert masters, and Peninsula Jun's favorite is Banji made of durian.
When you eat Banji, you must take a big bite. First, your teeth penetrate light yellow skin, then smooth cream, and then you eat the pulp in a down-to-earth manner. The rich durian fragrance instantly generate. The addition of cream makes the soft durian more gentle, accompanied by light and refreshing Banji skin. The cold and cool smell makes people want to stop.
No matter the elders who are used to eating Chinese food, children who like western food, or fitness people who have special needs for diet, it is hard to resist delicious steak.
Drain the blood of the steak with kitchen paper, beat up the broken ribs, sprinkle freshly ground black pepper on both sides, marinate it a little, put a piece of butter in the pot, melt it, add the steak and fry it for 3-5 minutes, and you're done.
At this time, the steak was served, crisp outside and tender inside. When cut with a knife, the dark purple beef fiber oozes juice, and a small amount of fat paste is mixed between the fibers. Take a bite, the crispy outer layer is broken, and the gravy bursts into the mouth, with a strong beef flavor.
The solid taste and rich meat flavor are really great enjoyment. If you add a glass of Burgundy red wine, the faint bouquet will set off the aroma of steak. This kind of food is also the pinnacle of family cooking.
Looking up steak recipes online, some people tell you to use butter, some people say never use butter, some people say to heat the steak with oil, and some people say to grease the steak before cooking. In short, there are thousands of ways to do it. In fact, as long as you buy a beautiful Angus steak, fool frying can also make delicious food.
Angus cattle, growing in the golden pasture of 37 south latitude in Australia, have red and white marble stripes on the cross section and many oil flowers. The gravy is locked when frying, which makes the steak smooth, chewy and full of fat.
Peninsula Jun has always been interested in ingredients from different countries, because there are various elements such as geography, climate and humanity behind different flavors. Thousands of flavors of the world were born between different mountains and rivers, and I have been on the way to pursue exotic cuisine.
In the process, I also paid a lot of tuition fees and stepped on many pits. I can see the online introduction and evaluation clearly, but the "seller show" and "buyer show" are worlds apart. Only then did I find that it is not easy to eat the real food of origin. If you don't know reliable resources and contacts, you will often be cheated and spend money.
As a veteran foodie, my biggest wish is to spend a little money in my spare time and sit at home with my relatives and friends to enjoy the original ingredients.