How interesting is fermented food？ You certainly don’t know. – 上海后花园论坛-上海419论坛-爱上海-上海龙凤419

Original China Cooking Magazine China Cooking Magazine

Fermentation is a chemical reaction under the action of microorganisms. When it happens to food, it is the process that the original ingredients of food are decomposed, changed and transformed by microorganisms. Some ingredients have higher nutritional value after fermentation, especially the lactic acid bacteria contained in them, which helps to increase the beneficial bacteria in the intestine. Scientific research has confirmed that fermented food can send a signal to a series of neural pathways to ease emotions through the interaction of probiotics and prebiotics. Such as yogurt, cheese, etc., can not only add flavor to the diet, soothe our stomach, but also calm our mood. So when you feel restless, you might as well have a cup of yogurt, wine, or a piece of cheese to relieve it.

Today, I cook six delicious dishes about fermentation. Among them, we are familiar with Huizhou hairy tofu, Yunnan Xuanwei ham, and we are not familiar with Spanish Manchester cheese, as well as the chef’s ingenious "blackened" jujube paste and fermented litchi water. All kinds of foods, or familiar or unfamiliar flavors, are very interesting. I hope they can inspire you, or make you re-understand the fermented food in your daily life. How interesting will it be? Try it yourself!

Shendu hairy tofu

Text/Jiang Meijuan

Dishes and pictures provided/Beijing Piyunhui Banquet

Hairy tofu is golden and attractive, and it is tender in the outside. It is cooked on the spot in the form of a single pot of iron plate, which increases the interest of eating and enhances the dining experience.

raw material

Dried tofu, chopped green onion, rapeseed oil, Chili sauce.

preparation

Pour the rapeseed oil into the iron plate and heat it. Place the hairy side of the tofu neatly downward. Fry both sides until golden. Pour out the excess rapeseed oil, sprinkle with chopped green onion and serve with Chili sauce.

Cloud-legged milk cake with chanterelle

Text/Jiang Hui Production/Ou Tingzhou

Dishes and pictures provided/Kunming Dianchi International Convention and Exhibition Center

Combining several fermented ingredients with different production techniques and flavors, the taste level is distinct, the taste is refreshing and the taste is rich.

raw material

Three-year Xuanwei ham, milk cake, Erhai shrimp, pig fat, chanterelle, green bamboo shoots, carrots, horseshoes, honey beans, wrinkled peppers, soy sauce, Mouding fermented milk.

preparation

Cutting green bamboo shoots and carrots into thin slices respectively, and blanching for later use; Shred ham, and dice horseshoe and pig fat respectively; Beat shrimps with pig fat into minced shrimps, add milk cake and horseshoe granules and stir well to make stuffing; Tile carrot slices, stack green bamboo shoots, spread shrimp paste evenly, wrap them in shredded ham and roll them into rolls, put them in a cage and steam them over high heat for 8 minutes, and plate them for later use; Add the chanterelle into hot oil, simmer with low fire, add the wrinkled pepper, simmer until fragrant, break it in a blender, filter, take the sauce, add the fermented milk and soy sauce, mix well, pour it on the cloud leg milk cake roll, and garnish with the soaked honey beans.

Banlanye handmade coconut sachet

Text/Jiang Hui Production/Yang Chao

Dishes and pictures provided/Yuexuan Chinese restaurant of Park Hyatt Shanghai

The fragrance is soft and the coconut fragrance is overflowing.

raw material

Coconut meat, vanilla leaves, flour, yeast, coconut oil.

preparation

Dice coconut meat and stir-fry with coconut oil to make stuffing; Mashing Vanilla leaves with water, standing at room temperature for one day, filtering, collecting juice, adding flour to form dough, fermenting at room temperature until the volume of the dough is twice as large, adding the dosage, wrapping coconut meat stuffing, simmering for 10 minutes, and steaming in a cage with high heat.

Cheese platter

Text/Sun Yang Map/Zhang Yang

Production /Alejandro

Dishes provided/Niajo Spanish restaurant in Beijing

Cheese platter is a common appetizer before a feast. This platter uses four kinds of cheeses with different flavors: Brie cheese pays attention to saltiness, blue cheese has strong flavor, and two kinds of Manchester cheeses are relatively light and delicate, which complement bread and wine.

raw material

Brie cheese, blue cheese, manchester cheese (mature 18 months), rosemary manchester cheese, toast, walnuts, raisins, thyme, midi, honey, butter.

preparation

Change four kinds of cheese into flower knives and code plates respectively; Cut off the four sides of the toast, fry it in yellow oil until both sides are colored, cut it into triangles with a knife, plate it, add walnuts and raisins, match it with a honey plate, and garnish it with thyme and rosemary.

Chef tips

Mancheg cheese: produced in La Mancha region of Spain, also known as La Mancha cheese, it is made only from goat’s milk and belongs to mature cheese. The traditional manchege cheese is wrapped in plant leaves, and the shaped surface presents a zigzag texture, which has become one of its symbols since it was passed down.

French duck liver and blackened jujube paste Mu Si

Text/Produced by Chu Hongwei/Guo Qiang

Dishes and pictures provided/Beijing Amico BJ

The blackened jujube is sweeter, and with duck liver sauce, it can relieve boredom and enhance fragrance, with a richer taste and a faint jujube flavor in the aftertaste.

raw material

500g of French duck liver, proper amount of blackened jujube paste, 1 beet head, 10g of Thai fragrant rice, 10g of glutinous rice, 15ml of brandy, and proper amounts of sea salt, sugar and white pepper.

preparation

Remove the duck liver; Mix sea salt with white sugar, white pepper and brandy, smear it on the surface of duck liver, refrigerate it overnight, take it out and beat it with a blender until it is silky, sieve it into duck liver sauce, and put it in a sterilized sealed container for later use; Add water to the baking tray, put it in a sealed container with duck liver sauce, bake it at 100℃ for 45 minutes without water, and then cool it and refrigerate it for later use; Cleaning beet heads, mashing them with a cooking machine, drying them in a drying oven to form beet head slices, and rolling them into hollow barrels for later use; Boil Thai fragrant rice and glutinous rice with clear water into rice paste, cool, take the rice paper on it, and season with sea salt for later use; Plate blackened jujube paste, beet roll, duck liver sauce and rice paper salt.

Chef tips

The preparation method of blackened jujube paste: clean and dry the winter jujube, put it in a sealed bag, vacuum it, put it in a thermostat, blacken it at 70℃ for 2 weeks, then remove the core and sieve.

scallop

Text/Jiang Huitu/A Mao

Production/Liu Jiaming

Food supply/Shanghai Netta

Scallops are crisp and refreshing, with rich litchi sweetness at the entrance and fresh seafood at the back.

raw material

Japanese scallop, fermented litchi water, clam broth, grapefruit, western vegetable oil, pickled lotus root, Xinjiang dried apricot.

preparation

Mix clam broth with fermented litchi water; Clean Japanese scallop, slice the meat, stir-fry, plate, add grapefruit and Xinjiang dried apricot for modeling, add lychee clam clear soup, pour western vegetable oil, and decorate with pickled lotus root.

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Proofreading | Yujin

Editor | Sun Yang

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