Near the end of the year, the taste of the year is getting stronger and stronger, and chefs from restaurants all over the world have begun to prepare the menu for the New Year’s Eve. Today, Red Kitchen Network invited five-star chefs from Guangdong, Hong Kong and Macao and master Wu Yuqing, a culinary master from China, to share ten New Year’s Eve dishes, which are meaningful and atmospheric. Let’s have a look.
Brief introduction of red kitchen in this issue
Wu Yuqing is currently the executive chef of Chinese food in Guangzhou Poly Intercontinental Hotel. He used to be the executive chef of Liyuan Restaurant and the production director of Guangdong Tianyue Catering Management Group.
Wu Yuqing has been selected as a China culinary master, a national Chinese culinary technician, a five-star chef from Guangdong, Hong Kong and Macao, one of the top ten Cantonese chefs in Guangzhou Cantonese cuisine master project, a member of the French Chef Emperor Association, a vice chairman of the Young and Middle-aged Star Chef Professional Committee of the Guangdong Catering Service Industry Association, a senior appraiser of the National Chinese Chef, an expert of the Master Chef Expert Committee of the Guangzhou Cuisine Association, and an honorary chairman of the Asia-Pacific Chef Emperor Association of Escoffi. He has won the Yangcheng Golden Chef Award and the Outstanding Chef of the 40th Anniversary of Reform and Opening-up.
Wu Yuqing
In 2021, Wu Yuqing participated in the filming of "Famous", which was jointly produced by guangdong provincial department of human resources and social security Guangdong Radio and Television Station. In 2022, he participated in the second season of Guangdong Satellite TV’s "Good Master of Cantonese Cuisine" and won the gold medal and the championship; Participated in the filming of the documentary film "New Bar, Fuwei", which was jointly produced by People’s Daily "National Humanities History" and Fujian Radio, Film and Television Group.
Next, let’s take a look at the dishes that Chef Wu brought us for the New Year’s Eve.
Lucky strike: Hongyun Golden Pig platter
Ingredients: suckling pig, black brown goose, streaky pork.
Accessories: ginger, garlic, purple lettuce, bitter chrysanthemum.
Seasoning: salt, sugar, spiced powder, goose sauce, goose juice and barbecued pork sauce.
Practice:
Sucking pig parts:
1. After fresh suckling pigs are slaughtered and cleaned, they are opened with a knife, sprinkled with spiced salt, evenly smeared with the bottom flavor, added with Jiang Mo and minced garlic, drenched with white wine to remove the fishy smell and enhance the flavor, marinated for 20 minutes, and then shaped by flying water.
2. The suckling pig with good water flies on the pig fork, and the surface is drenched with epithelial water. It is baked in the oven for 2 hours with slow fire, and dried in the wind room for one night. You can use the pig-burning stove to heat the skin until the skin is crisp and the meat is tender and elastic.
Roasted goose:
1. Add spiced salt and sugar into the belly of the black brown goose to evenly marinate the bottom flavor, then add the homemade goose sauce, sew the belly with a needle, shape it with flying water, air dry it with skin water for one night, and then bake it in an oven at a temperature of about 200 degrees for 40 minutes.
Barbecued pork:
1. Cut the peeled pork into strips with a width of 8 cm and a thickness of 1.5 cm, add the secret barbecued pork sauce to marinate for one night, bake at 170 degrees for 50 minutes, and pour maltose on it.
Set the plate: change the suckling pig, roasted goose and barbecued pork into a plate, decorate with purple lettuce and bitter chrysanthemum, and serve with suckling pig sauce and sour plum sauce.
Wind and water: picking up elephant mussels
Ingredients: 1 mussel.
Accessories: 150g of green pepper, 100g of onion, 100g of Beijing onion, 150g of carrot, 100g of ginger, 100g of pickled Japanese radish, 75g of garlic, 100g of fried peanuts, 100g of lemon leaves, 75g of ginger, 100g of taro and 50g of pickled mustard tuber.
Seasoning: 3 grams of salt, 3 grams of sugar, 5 grams of sesame, 1 green mustard, 100 ml of peanut oil and 1 bottle of sashimi soy sauce.
Practice:
1. Lemon leaves, green peppers, onions, scallions, carrots, ginger, pickled ginger and ginger are shredded respectively, garlic is sliced, and pickled mustard tuber, fried peanuts, etc. are placed neatly clockwise around the fried taro on a round plate.
2. Peel and shred the taro, fry it in the pot, drain the oil, and put it in the middle of a round dish to make a hill for later use.
3. Dig the two shells of the elephant mussel with a knife. Soak the whole meat of the elephant mussel in 80 degrees hot water for one minute until it is just cooked. After taking it out, soak it in the prepared filtered ice water, add two lemons and soak for two minutes.
4. Take out the soaked and supercooled elephant mussel, tear off the film on the surface, suck up the water, and spread it on the fried taro with a blade.
5. Serve with sesame seeds, peanut oil, appropriate salt and sugar and mustard soy sauce before serving.
Tip: Elephant mussels can also peel off the surface film and slice it first. After scalding in boiling water for 2 seconds, they can immediately remove the ice water, which makes the taste equally crisp.
Youlong Sihai: Baked lobster with noodles in soup.
Ingredients: 1 lobster.
Accessories: 500g of soup, 20g of broccoli, 15g of ginger, 15g of onion and 50g of butter.
Seasoning: 5g of salt, 3g of sugar and 3g of chicken powder.
Practice:
1. Cut ginger into rice, cut onion into chopped green onion, and change broccoli into a knife. Set aside separately.
2. Wash the live lobster in urine, cut it into large pieces, drain the water with a clean towel, and stick raw powder on the surface for later use.
3. Steamed the lobster head and tail, and set the head and tail shape on the plate; Steaming lobster tongs, and taking meat for later use; Clean the pliers, absorb moisture, and set the plate for modeling.
4. Boil the spaghetti and pick it up. After the butter is put into the pot, pour the soup, pour the spaghetti and stew it for flavor. Pick it up and put it on the bottom of the dish. Broccoli flies in the water, then stir-fry the edges.
5, hot pot wide oil, the oil temperature is burned to 70% heat, add lobster, fry and remove the oil.
6. Take another pot, put butter in a hot pot, pour in ginger rice and chopped green onion, stir-fry lobster to give aroma, pour in soup, season, bake for a while, cook until it tastes delicious, thicken and turn it out of the pot, put lobster on the noodles, and shape it.
Tip: Lobsters need to be vigorous to be fresh and fragrant. In addition, the lobster should be fried with medium and strong fire, and the aroma will be picked up immediately. If it is fried with slow fire for too long, the meat will become firewood.
Tiger tiger gives birth to power: saihu palm baked by flame.
The most symbolic thing is the step of putting the braised scalper’s paw on the shelf and continuing to smoke it with an open flame before serving. The ceremony is full. The flaming flame comes from a container filled with coarse salt grains, star anise and rosemary under the shelf, and the high-degree Maotai is used as a "combustion-supporting device", and the coarse salt is constantly stirred to make the alcohol fully burn.
The flavor and fragrance of "saihu Palm" smoked by flame are all more distinct. Because of its rich bone collagen, the yellow palm is braised and smoked by open flame, which makes it soft and chewy. After smoked by flame, it is cut with a knife and served with specially prepared black pepper sauce, and you can feel the collagen in your mouth.
Ingredients: 2 scalpers’ paws and 12 Shanghai greens.
Spices: 30 grams of black pepper, 25 grams of dried Chili, 100 grams of red onion, 100 grams of ginger, 50 grams of onion, 15 grams of galangal, 8 star anise, 12 pieces of fragrant leaves, 2 tsaoko, 8 grams of cinnamon, 2,000 grams of broth and 1,000 grams of sea salt.
Seasoning: 100 grams of raw flour, 4 grams of salt, 30 grams of soy sauce, 50 grams of oyster sauce, 6 grams of chicken powder, 6 grams of flavored powder, 3 liters of peanut oil, 100 ml of Erguotou and 100 ml of Moutai.
Practice:
1. Cattle’s paws shall be boned above the hoof and below the knee, cleaned with straw and grass, scrubbed with water, fished out after boiling, smeared with soy sauce, taken out of the oil pan, preheated to 200 degrees, fried in cattle’s paws, and fished out for later use.
2. Stir-fry the fragrant red onion, ginger, ginger, scallion and dried chilli in the pan, put in the ox’s paw, pour in the black pepper, star anise, fragrant leaves, tsaoko and cinnamon, pour in the stock, bring it to a boil, then put it in a pot, cover it with a stew button and cook for 6 hours until the ox’s paw is soft and smooth.
3. Pick up the cow’s paw, filter the remaining soup to get soup, pour the original juice into the pot, add black pepper to boil, add oyster sauce, taste and flavor, add raw flour and water to thicken, stir well with soy sauce, and serve for later use.
4. Bake the sea salt in the oven, add anise leaves and rosemary, put it in a big pot and pour it into Erguotou.
5. Serve the table with Maotai, put the buckled scalpels on the shelf, put the Shanghai salt pot under it, light the sea salt, turn the scalpers’ paws, pour Moutai for combustion, and take off the scalpers’ paws and put them on the plate after the alcohol burns out.
Tip: The scalper’s paw should be braised in advance, which can save the production time when the guests order it. Before serving the table, put the braised cow’s paw on the shelf and continue smoking with open flame, which is full of ceremony.
Pot full: Potted vegetables (10 people)
Pot cuisine is a traditional dish in Cantonese cuisine, which is rich in reunion and rich in meaning. It can gather all kinds of ingredients, taste all kinds of dishes and make a furnace together. The basic principle is "harmonious taste", fresh and fragrant.
Ingredients: 10 abalone, 10 sea cucumbers, 10 goose feet and 10 shrimps.
Accessories: 150g of roasted meat, 10 beef balls, 150g of boiled chicken, 150g of roasted goose, 10 mushrooms, 10 golden oysters, 200g of lotus root, 200g of radish, 100g of Zhi Zhu, 100g of broccoli and 100g of cabbage.
Seasoning: 3 grams of salt, 3 grams of sugar, 3 grams of chicken powder, 100 grams of oyster sauce, 550 grams of abalone sauce, 15 grams of soy sauce and 50 grams of raw flour.
Practice:
1, lotus root, radish cooked with broth in advance; Zhi Zhu fried incense, simmered into the bottom with broth; Shrimp with nine knots is cooked.
2. Cut the soaked white-cut chicken into pieces, roast the goose into pieces, and roast the roast meat into pieces for later use.
3, the golden oysters are washed and simmered; Boil the mushroom in chicken broth until soft, and pour the cabbage and broccoli into water for later use.
4, the sea cucumber rises in advance and is soaked with sea cucumber water; Abalone and goose web are stewed with pork, scallop, chicken feet, ham, snail meat and old chicken oyster sauce in advance until soft and glutinous.
5. Put a perforated iron sheet at the bottom of the pot to prevent the pot from being burnt, then add lotus root, radish and Zhi Zhu as the bottom, add boiled chicken and roasted goose in the middle layer, and add golden oyster, shrimp with nine knots, sea cucumber, goose web, scallop and abalone in turn on the surface layer, pour the cooked abalone juice into the pot, boil and boil for 15 to 20 minutes before serving.
Tip: Some precious ingredients in potted dishes should be prepared in advance for pre-cooking, and the ingredients inside can also be selected according to personal preferences and price positioning; Vegetarian dishes at the bottom of the pot are best cooked-resistant vegetables, not green leafy vegetables, which are easy to boil and yellow, and are not delicious or good-looking, affecting appetite.
Dragon and Horse Spirit: Baked Boston Lobster with Black Truffles and Glutinous Rice
Ingredients: 1 Boston lobster.
Accessories: 200g of stock, 15g of ginger, 15g of onion, 50g of butter, 15g of parsley, 12g of black truffle sauce, 3g of black truffle and 400g of glutinous rice.
Seasoning: 5g of salt, 3g of sugar, 3g of chicken powder, 3g of delicious juice and 3g of truffle oil.
Practice:
1. Steamed glutinous rice and cooled for later use.
2. Wash the live lobster in urine, cut it into large pieces, drain the water with a clean towel, and stick raw powder on the surface for later use.
3. Steamed the lobster head and tail, and set the head and tail shape on the plate; Steaming lobster tongs, and taking meat for later use; Clean the pliers, absorb moisture, and set the plate for modeling.
4, the hot pot is wide in oil, the oil temperature is burned to 70% heat, the lobster is fried, and then the oil is drained.
6. Take another pot, stir-fry ginger rice and chopped green onion with butter in a hot pot, then add black truffle and lobster to stir-fry, pour in broth, season and bake lobster to taste, remove lobster meat for later use, and lobster soup for later use.
7. Steamed glutinous rice is gently washed with a little cold water; Take another pan, heat the pan to cool the oil, pour in the glutinous rice and stir-fry the aroma, pour in the truffle oil, truffle sauce, lobster juice and delicious juice, stir-fry the rice with high fire, add the baked lobster, turn it over evenly, and serve out.
Tip: black truffle sauce and lobster baked with truffle oil are enough to be fragrant, and the plate should be simple and atmospheric.
Harmonious World: Fried Sri Lankan Meat Crab with Black Pepper
The soul of this fried crab is the pre-prepared black pepper sauce. This secret black pepper sauce is rich and not irritating, and it is memorable. The more you eat it, the more delicious it is.
Ingredients: 1 large meat crab
Accessories: 30g of black pepper, 100g of stock, 15g of ginger, 10g of green and red pepper, 30g of butter, 5g of finger pepper and 30g of garlic.
Seasoning: 2g of salt, 3g of sugar, 3g of chicken powder, 3g of delicious juice, 3g of ABC sweet soy sauce and 8g of carved wine.
Practice:
1. Heat a pan, add salty butter, melt it, pour in garlic and onion and saute until fragrant. When the water content of the two is dry, pour in red pepper and finger pepper, add black pepper, add ABC sweet soy sauce, beef juice and delicious sauce, and boil it into secret black pepper juice for later use.
2. Wash the meat crab, remove the shell and gills, keep the crab shell intact, cut a knife in the middle of the meat crab, remove the crab tongs, pat the crab with the back of the knife or the body of the knife, cut the crab body into pieces of about 30 grams, and suck up the water with clean towels respectively, and stick the raw powder for later use.
3, the hot pot is wide in oil, the oil temperature is 70% hot, add crab claws and crab pieces, fry for one minute until fragrant, and drain the oil for use.
4. Take another pot, add butter in a hot pot, saute ginger rice and green pepper, add meat crab, pour black pepper juice, stir-fry until fragrant, pour carved flowers and broth, season and cook to taste, then pour chicken rice with soy sauce, collect juice with slow fire, thicken it with wet starch, and put it on a plate.
Tips: It is best to choose male crabs for meat crabs in the season, and the male crabs are full of flavor; The meat crab needs to be vigorous to be fresh and fragrant. There are three main steps: look at the eyes and pat it gently to see if its eyes will turn. A good crab with a strong back shell often has a blue-gray and shiny back shell, and touches the crab’s feet: lifting the crab’s feet has weight and the case is hard, which means there is meat.
Money is rolling in: golden pineapple rolls together crispy hibiscus balls
Ingredients: 400g of tofu, 400g of pineapple and 400g of shredded bread.
Accessories: 100g of clear soup, 200g of salad dressing, 100g of edible wafer paper, 1 lemon, and 1000g of secret tofu crisp powder.
Seasoning: 3g of salt and 3g of sugar.
Practice:
1. Cut the pineapple into small pieces, half of which are beaten and half of which are diced. Put them together, add salad dressing and lemon juice and mix well. Wrap the pineapple stuffing with wafer paper into a rectangular piece of about 2cm×3cm, and wrap the surface with shredded bread for later use.
2, hot pot wide oil, oil temperature to 60% heat, into the thousands of pineapple rolls, slowly deep-fried incense, and then raise the oil temperature to fry until the surface is crispy and golden yellow, remove the oil and set the plate.
3. Cut the tofu into 3cm squares and evenly wrap it with the secret tofu crisp powder (mixed with salt and pepper, sticky rice flour and flour).
4, the hot pot is wide in oil, the oil temperature is burned to 60% heat, the tofu is fried until it is crispy outside and tender inside, and the oil is drained and placed on the plate.
Tip: both fried tofu and pineapple rolls should be fried slowly and thoroughly with medium heat. If the fire is too strong, it will turn black. If the oil temperature is not enough, it will be brittle and easy to spit oil.
Happy ever after: abalone for rice
Ingredients: six Dalian abalone, 1, and 150g of rice.
Accessories: 10 grams of carrots, 5 grams of honey beans, 5 grams of vegetables, 3 grams of chopped green onion, 100 grams of abalone juice and 2 eggs.
Seasoning: 2 grams of salt, 3 grams of sugar, 2 grams of delicious juice, 2 grams of soy sauce, 10 grams of raw flour, 10 grams of oyster sauce, soy sauce.
Practice:
1. Dice carrots, Chinese cabbage and scallion; Peel 5 grams of honey beans by hand and pour water into the bottom.
2. Shell fresh abalone, remove its internal organs, wipe off the black film on the surface with a brush, clean it, set it with warm water, and then use old chicken, chicken feet, scallops, ham, snails, pork and ribs to add color and flavor until it is soft and glutinous.
3, hot pot cold oil, add rice, pour in egg liquid, add carrots, Chinese cabbage, chopped green onion, honey beans, stir fry quickly and evenly, pour in delicious juice, stir fry with soy sauce, and serve out.
4. Cook the fresh abalone in advance, saute it with abalone juice and appropriate amount of soy sauce, thicken it out of the pot, put it on the rice, and finally pour in abalone juice.
Tip: the time for abalone to buckle depends on the size of abalone, and it can be boiled until the color is soft and sticky. When adjusting the raw abalone juice, the amount of oyster sauce should be more, so there is no need to add salt; When the abalone juice is mixed in the last step, the water starch should be added in several times and stirred evenly every time, otherwise there will be small bumps in the abalone juice.
Happy reunion: Tangyuan with dried tangerine peel and red bean paste
Ingredients: red beans, glutinous rice balls
Accessories: Old Chenpi for many years
Seasoning: sugar
Practice:
1. Soak the red beans in water overnight, remove and wash them, put them in pots, pour purified water until they are over the surface, add dried tangerine peel, and steam them in a steamer for three hours.
2. After steaming, take two-thirds of red beans and beat them with a wall-breaking machine until they are smooth and smooth, and the remaining one-third is reserved.
3. Boil the spring water first, then pour in the red bean paste according to the ratio of 1:1, stir well, add sugar after boiling, and thicken it.
4. Boil the glutinous rice balls with spring water, cook them on slow fire and remove them.
5. Finally, pour the red bean paste into the pot, add the glutinous rice balls, boil them together, and serve them on the plate. The steamed red beans can be served on the surface.
(Note: All pictures are provided by Wu Yuqing, posted by Yangguang. com, and contributed by Liang Wenyuan, Red Kitchen.)
