Cooking for state banquets
Cooking for state banquets must be very fine, stewing, burning, boiling, steaming, deep-frying, slipping, simmering, popping, steak, and a whole range of things, plus in recent years, but also borrowed and absorbed the western cooking techniques, so that the means of cooking is more multifaceted.
Ordering recipes, should be as comprehensive as possible to understand the habits of Chinese and foreign guests and taboos, tastes and hobbies, as well as age, physical condition; another to understand the scale of the banquet, taking into account the seasons, climate, food ingredients, nutrition and other factors, the summer to the light, the winter to the meat-based.
Fish, meat, seafood, etc. directly from the warehouse, the dishes are designated special supply, the material is also very delicate. Such as oilseed rape, can be called ordinary road vegetables, choose to choose three and a half inches high, leaf green meat thick, remove the vegetable gangs to stay three leaves tender heart. And then the root tip, inserted carrot strips, which is after fine processing of the banquet vegetarian dishes: parrot dishes. No matter what kind of dishes, or make what kind of dim sum, should choose the best parts and varieties. Such as doing "Chinese wolfberry beef stew to use the immature young cattle, choose its pork, clean the meat outside the ribs, only the rib meat, changed into a large and small consistent square, and then with a large piece of adult cattle rump and beef bones, into the Gansu production of large berries, with a small
Slowly stewed fire. After stewing, pick out the adult beef and beef bones, so that the "wolfberry beef stew" soup is clear and fragrant, the beef is crispy, and the texture is soft and smooth.
The selection of raw materials for the dishes, many of which are food treasures. Such as bird's nest, shark's fin, bear's paw, abalone, fish lips, Ming bone, ha toad, deer tendon, bamboo fungus, monkey mushroom, and shrimp, fish maw, fresh shellfish, mahi-mahi, anchovies, flying dragons and so on. Not only to a wide selection of fine, but also on the origin of raw materials, season, texture, size of strict screening
From the origin, bird's nest to use Thailand's official bird's nest, shark's fin to use the South China Sea production of a group of shark's fins, abalone in Dalian, Shandong, prawns, Gaji fish, Zhangjiakou outside the sheep, lobster, Fujian, Zhenjiang, anchovies, Leling, such as golden jujubes.
From the season, the bear paw to use "squatting warehouse" when the hunt of the black bear forepaw, anchovies shall be caught before and after the Dragon Boat Festival Gui fish. To peach blossom season fishing, is the radish also need to frost after. Therefore, cooking with raw materials, only in the quality of the best period to use, in order to ensure the cooking of high-quality dishes. Answers to add a. Welcome cold pot. Two slices of roast duck for the land, with three asparagus inserted on top for the stems, two slices of foie gras for the leaves, a few slices of white hard-boiled egg whites for the plate, and a few red and black fish roe for the buds.
II. Matsutake mushrooms in chicken sauce. Magnetic jars are filled with broth made from local chickens from the north of Jiangsu Province, with matsutake mushrooms, bamboo shoots, and baby choy sum floating in it.
III. Lime shrimp. Shelled and sliced, the prawns are discharged onto a pumpkin carved into the shape of a shrimp and sealed with potato slices. It was also garnished with lemon and parsley leaves.
IV. Chinese Steak. Steak is made with tomato salsa and chili oil. Surrounded by parsnips and fries.
V. Lotus Seasonal Vegetables. Cucumber juice makes a pond, white radish is carved into lotus root, beetroot is carved into lotus flower, winter melon skin is made into lotus leaf, and knotty gourd is made into a boat full of julienned water bamboo and olive greens.
VI. Dim sum. Vegetables spread into a green meadow, wheat starch pinched into two doves with peonies and roses in their mouths. Small veggie buns, small crystal cakes.
VII. Fruits. Glass tubs of watermelon mango papaya kiwi, colors red, yellow, orange and green, a perfect ending to the dinner party