Wu Zishan, a famous chef in China, was born in the royal family and graduated with a major in cooking. He once worked in the Soviet Union on behalf of the country and personally received many * * * at home and abroad, and was praised as "the first of the Northeast Cuisine in Guangzhou". In the cooking practice of more than 30 years, he has accumulated unique cooking experience, won the gold medal in cooking competition for many times, and was listed in the records of famous teachers in China. He is not only excellent at cooking, but also has a high quality in cooking theory. He has served as the executive chef and general manager of several large-scale restaurants, and has trained a large number of outstanding talents, which can be described as peaches and plums. At present, Mr. Wu runs a "Man Han Building in Longjiang, Guangzhou" in Airport Road Hotel, which combines the northeast farm dishes with the palace Man Han banquet series, and adds other flavor dishes to become the northeast cuisine in the northeast cuisine.
Master Wu's motto:
Hygienic cold salad must be hygienic, and the raw materials should be washed with vegetable special detergent to remove pesticide residues.
Oil is the key to cold salad. Use oil well, such as good peanut oil and sesame oil. The production of oil should not be sloppy, which will eventually affect the taste of a dish. Ordinary families can fry pepper, onion, ginger, garlic and coriander together in a pot, and then filter them out, so that oil can synthesize and enhance various flavors.
The key to seasoning is to master the salty taste according to the different climate and seasons. The requirements are higher, and it is also necessary to be able to bring out compound flavors, such as sweet, sour, salty, spicy and delicious. In the seasoning process, solid seasonings such as salt, monosodium glutamate, vinegar, etc. You should put it in first, taste it before putting oil, so that the taste can be wrapped inside, and the cold salad will have a better luster. When mixing ingredients, mixed seasoning oil can fully flavor. If you use monosodium glutamate, you should use good seasoning powder, and generally do not use Chili (except spicy).
Spinach mixed with nuts
Ingredients: spinach. You should choose a smaller, tender one, and the leaves should not be too big. The green one is better.
Ingredients: peanuts or cashews, fried red dried Sichuan pepper. Crush them with the back of a knife.
Seasoning: Shanxi mature vinegar, American fresh soy sauce, salt, chicken powder, seasoning oil.
Production: Spinach should be cooked (usually 2 to 3 minutes after boiling), supercooled with boiling water or purified water, then squeezed dry with clean white gauze, cut the spinach into sections and pour in seasoning.
Features: light and refreshing.
Three silk beans
Ingredients: potatoes, onions, celery.
Ingredients: peanuts, coriander.
Seasoning: fresh soy sauce, salt, chicken powder, seasoning oil (without vinegar).
Production: Stir-fry potato shreds into golden brown, shred onion, cut celery into sections, then supercool, mix with fried peeled peanuts and add seasoning.
Features: fresh and fragrant.
Four-mixed vinegar
Ingredients: Northeast Auricularia auricula (the best taste is crisp), square ham, bean curd skin and shallots.
Ingredients: garlic.
Seasoning: Shanxi mature vinegar, salt, chicken powder, a little sugar.
Production: Wash black fungus, cut tofu skin and ham into inches, cut shallots into inches, and add seasoning.
Features: crisp and delicious, appetizing.
Stewed tofu with onion and pine nuts
Ingredients: tofu. It is best to use brine tofu, which is too tender and tasteless.
Ingredients: pine nuts and shallots.
Seasoning: the same three-silk bean.
Production: Cut the tofu into 2 cm square, let it fly for 2-3 minutes, then supercool, dry and plate. Stir-fry pine nuts in oil, sprinkle them on tofu, pour in seasonings and mix well.
Features: fragrant, tender, smooth and appetizing.