haute herbal cuisine - absorbent paper

by:Demi     2019-09-16
haute herbal cuisine  -  absorbent paper
At first glance, the menu of imperial herbs is the same as any other Chinese restaurant, with spicy sauce stewed cod, walnut fried Chilean prawns and orangespeel beef.
But you will notice the small note next to the name of the plate. The cod--
The menu tells you--
Cook with dang God (codonopsis)and huangqi (astragalus)
Two traditional Chinese medicines that increase body energy and help digestion.
It is believed that walnuts can enhance the kidneys, nourish the brain, and provide decoration for Chilean prawns. (
Alternatively, you can order a fried Jasmine that is thought to regulate the body's energy, not a walnut. )
The Orange Peel of the beef can stop coughing, and its skin is good for the lungs.
Freshwater fish cooked with American ginseng, double
Pear cooked in powdered Zhejiang Bay, deep
Fried scorpion with shrimp. (
Scorpions are considered to be the calming agent for the liver and for headaches. )
When the dishes arrive, the taste is delicate and different from other more traditional herbal dishes, which usually taste bitter and have medicinal value.
The food at the royal herb restaurant heralds a fascinating trend that has swept through some restaurants in Singapore, Hong Kong and China.
With a high level of attention to health and diet, talented Chinese chefs are subtly weaving herbs and supplements --
Special ingredients like their food.
Bitter and vanilla
It's like the taste is usually cleverly disguised so that diners can taste the dishes and still enjoy the health benefits of the food.
At Imperial herb, customers can even be assessed by Chinese herbal pharmacists before meals, so they can order to meet their special needs.
Over the years, Chinese herbal dishes have been found mainly in the family kitchen, and the dishes are often rich and not delicate.
Traditionally, Cantonese restaurants offer delicious food for both taste and medicinal value.
For example, while abalone soaks the lungs and improves vision, shark fin is thought to be able to maintain youth.
Chinese believe that herbs and other foods have a clear effect on the body.
"In Chinese herbal medicine, the line between food and medicine is very vague," said Daniel Reid . " Who has studied this topic for more than 20 years and is the author of the China Health and Rehabilitation book (
Shambhala publication, 1995)
There are also "Chinese herbal medicines ".
"Chinese people usually divide food into three categories: hot, cold and neutral.
Cloudy or cold food-
Fruits, vegetables, crabs and fish-
It is recommended to reduce the heat in the body.
Or hot food. -
Eggs, fat and other high
Protein Composition-
Used to heat the system.
"When you talk about the yin and yang of food, it refers to the type of energy that food or plants release in your system. " Reid says.
"Qi, the basic energy of life, reaches its peak when yin and yang are in perfect harmony.
When a patient comes to a Chinese doctor, the doctor usually first determines whether the problem is yin or yang.
"The relationship between Chinese herbs and food dates back to ancient China.
The mythical emperor Shennong is said to be the father of agriculture and is said to be fascinated by the therapeutic properties of various plants.
He is also considered to have established theories that affect all Chinese culture and philosophy: "The universe is the result of the interaction of yin and yang," he ordered, "explicit and implicit, positive and negative.
"Royal herbs opened in 1988 after Wang Li Tyne, 40year-
A Singaporean businesswoman visited a similar restaurant in China.
She immediately recognized the potential of Singapore and established a joint venture with a well-known Northern Chinese pharmaceutical company.
After hiring two gold.
Led by the chef trained in Western medicine and respected herbal doctor Li Lianxing, she came to Singapore to open the restaurant.
Wang said: "When the chef makes the dishes, he is mainly interested in the taste, texture, color.
Grass pharmacists understand the effects of herbs on the body.
Like food, herbs are also classified as having yin and yang properties.
As food helps to strengthen the effects of herbs on the body, a good grass pharmacist combines food with medicine to achieve a perfect balance.
"Shrimp, for example, is a fairly warm energy food, and walnuts also support the solar energy, so in the case of Yin they will be well combined.
My chef improved the recipe once it was established.
"Premium herbal cuisine is by no means unique to Royal herbs.
The menu of several well-known hotels in Singapore has advanced herbal recipes.
At the Oriental Singapore hotel, executive chef Huang qingbu has produced many herbal soups and desserts for the Sakura Garden restaurant.
There is a rich casserole with wax gourd, dried scallops, and dried duck stewed with chen pi; double-
Cook shark's fin with pigeons;
The delicate essence of chicken soup with deer antlers is considered to reduce internal heat and fever, and also relieve headaches.
There are even advanced herbal desserts, such as dessert for two.
Cook papaya with lily and lotus paste and coconut cream with snow fungus.
Concorde Singapore last year not only held a premium herbal promotion, but also published a fine book called "Chinese art of healthy eating"Times Editions).
The Concorde aircraft pairs the hotel's top executive chefs, Daniel Koh and Frank Wu, with therapeutic dietitian Rasmussen, whose main training is Western medicine.
Rasmussen admitted that although she was a Cantonese, she was initially skeptical, but the three created some particularly fascinating dishes: with coriander, Chen Pi, and a Mountain kilnChinese yam); honey-
Glazed duck breast with "10 sticks" vanilla sauce;
And wolf Berry seafood dumplings.
In Hong Kong, Dai Honglong, head chef of Conrad's Golden Leaf Restaurant, is considered number one1 chef.
His most famous dish is deep-
Fried turtle frozen, cream frozen
Like a lightly batter mixture made with honey sauce.
Some of his other herbal specialties are equally memorable: Pan
Stir-fried prawns with Hawthorn vanilla sauce, grilled eel with vanilla, chilled sweet Ding with ginger sauce and coconut vanilla.
Dai was born in Hong Kong and started cooking at the age of 14.
He trained in Hong Kong, Jakarta, Singapore and Malaysia before returning to Hong Kong.
It was in the years of Southeast Asia that Dai Bingguo had a strong interest in Chinese herbal medicines.
He began adding herbs to his food.
Dai Xianglong said: "I think all food should take into account health, but at the same time, its taste should be very delicious, so Chinese herbs are the last thing that diners will think.
"Spicy shrimp walnuts from Royal herbs are believed to enhance the kidneys and nourish the brain.
1 1/2 pound prawn or prawn, peeled2 tbsp rice wine3 sliced ginger root, about 3/4 teaspoon salt 1/2 teaspoon egg, teaspoon corn grain clear rice vinegar 5 tbsp sugar 1 1/2 tbsp soy sauce 2 green bell pepper 1 red bell pepper 1/2 cup red flower or corn oil 1/2 lb whole walnuts3 tbsp chopped onion white part only 1 1/2 Tbsp chopped garlic1 2 teaspoons of chopped ginger with hot Chilean sauce, or taste with a sharp knife, score shrimp or shrimp vertically along the back and remove the veinsPlace in bowl.
Put rice wine in a bowl.
Gently crush the ginger slices with a knife flat and put them into the rice wine.
Mix with salt, chicken protein and 1 1/2 teaspoon of corn starch.
Add shrimp and throw it lightly for 10 minutes.
Put vinegar, sugar, soy sauce and 1/4 teaspoon of corn starch in a bowl. Set aside.
The core and seeds of red pepper and green pepper, cut into 1-
Square inches, set aside.
Heat the frying pan or frying pan and add oil and 350 degrees of heat.
Stir until golden brown with walnuts.
Remove, drain and drain on the suction paper. Using fine-
Mesh filter, filter and stock oil and wipe the pan clean.
Heat the pan again, add 3 tablespoons of tight oil, heat again until the oil is hot. Stir-
Fry shrimp with high temperature oil for about 2 minutes.
Remove, drain and wipe the pan.
Heat the pan again, add the remaining tight oil and heat it until the oil gets hot.
Stir well with scallions, garlic, ginger and Chilean sauce.
Fry for about 10 seconds until fragrant.
Add green and red bell peppers and stir well
Fry at a high temperature of 30 seconds. Add vinegar-
Corn starch mixture, stir gently, add cooked shrimp and fried walnuts after thickening.
Gently turn over the coat and take out the platter.
6 copies.
About 559 calories per serving; 668 mg sodium;
210 mg of cholesterol; 43 grams fat;
23 grams of carbohydrates;
24 grams of protein; 2. 02 grams fiber.
Delicious chicken from Royal herbals and GINKO NUTSGinko nuts is considered to be good for asthma, gynecological and kidney disease.
1 1/2 pound skinless boneless chicken breasts1 1/2 tbsp rice wine1 protein 1/2 teaspoon salt 1 1/2 teaspoon corn kernels 6 tbsp sweet sauce or seafood sauce14-ounce)
Canned Golden nuts (
Also labeled Chinese white nuts)
3 tablespoons of red or corn oil, remove any fat or dirt from the chicken. Cut into 1/2-
Put rice wine, protein, salt and corn starch in a bowl.
Marinate for 30 minutes.
Put sweet sauce, sugar, soy sauce, sesame oil and 2 tablespoons of water into the bowl. Set aside.
Heat the water 2 quarts until boiling.
Add Golden Nut and blanch for 15 seconds.
Remove, drain and refresh in cold water. Drain again.
Heat the frying pan or frying pan, add the red flower oil and heat it to very hot.
Add chicken nuggets and stir gently at high temperatures until they are ripe.
Remove with filter and drain. Wipe pan clean.
Heat the pan again, add the bean paste mixture and cook until it is thick.
Add the cooked chicken and Golden Nut and stir gently on the coat.
Remove the dish.
6 copies.
About 412 calories per serving; 2600 mg sodium;
85 mg of cholesterol; 18 grams fat;
40 grams of carbohydrates;
23 grams of protein; 2. 50 grams fiber.
I believe that the health soup of chef dai can reduce blood pressure and cholesterol.
One should be drunk in the morning for 21 to 28 days in a row.
6 dry red dates2 oz black fungus or fungus 2 oz pork tenderloin, trim 2 small knobs ginger root 8 1/2 cup with any fat or dirt to soften red dates with water in hot water,
Drain and clear the pit.
Boil the dates, fungus, tenderloin, ginger root and water in a soup pot.
Reduce the heat to low and cook to 1/2 cups for about 1/2 hours.
Filter solid and drinks. Make 1 service.
About 371 calories per serving; 27 mg sodium;
32 mg of cholesterol; 2 grams fat;
75 grams of carbohydrates;
18 grams of protein; 5. 15 grams fiber. YIN-
Yang shrimp with Hawthorn dip into the pot of Hawthorn has the effect of promoting digestion, dissolving cholesterol deposition in the vascular membrane and reducing blood pressure.
It is as sweet as candy, and when combined with vinegar and tomato sauce, a faint sweetness comes out --sour sauce.
Hawthorn wafer is sometimes referred to as Hawthorn wafer, which is sold locally in the candy or biscuit portion of many Asian markets. 6 (12 1/2-gram)
Packaging Hawthorn wafer or 1/2 (1. 76-ounce)
Pack "Eagle slice" water 2 1/4 pound medium shrimp, peeled3 tbsp rice wine or sake4 scallions and gently break with a flat edge of knife4 slices ginger root, bake sesame oil 1/4 cup white sesame seeds s3/4 cup black sesame seeds s1 teaspoon corn kernels 3/4 teaspoon salt 1 teaspoon baking sesame oil Cup white sesame seeds s3/4 cup catsup2 tbsp plain flat side gently clear rice vinegar 2 teaspoon soy sauce eggs, pat 14 gently (6-inch)
Bamboo skes3/4 cups of safflower or corn oil were soaked in 1/2 cups of boiling water for about 15 minutes and then smashed through a sieve to soften the hawthorn slices. Set aside.
Parallel the sharp knife or cutting knife to the cutting board, score each shrimp along the back so that the shrimp curls while cooking.
Remove the veins from the shrimp and rinse them thoroughly.
Put the shrimp in a bowl filled with rice wine, scallions, ginger roots, 1 teaspoon of salt and sesame oil and stir it gently.
Soak for at least 30 minutes and longer if possible.
Arrange white sesame and black sesame on separate dishes or dishes.
Dissolve corn starch in 1 tablespoon of water in a small bowl and make a slurry.
Mix the mashed hawthorn slices, tomato sauce, rice vinegar, soy sauce, remaining 1 1/4 teaspoon of salt, 2 tablespoons of water and corn starch paste until the mix is even.
Transfer to the pan to heat until thick and stir continuously to prevent the lumps.
Please keep warm before serving and pour in separate serving.
Add eggs to the shrimp and 4 shrimp lines to each bamboo ske.
Dip 1 side shrimp with white sesame seeds, turn it over and dip it with black sesame seeds on the other side.
Set on the baking tray.
Heat the frying pan, add red flower oil and heat it to 375 degrees.
Add 3 or 4 skewers and fry to golden brown for about 1/2 minutes on each side.
Take it out in the colander and drain it briefly, then transfer to the suction paper.
Fry the remaining shrimp and heat it with fine oil if necessary
The mesh filter removes loose sesame seeds from the oil between batches.
Alternately discharge the white and black sides and arrange them on the platter.
With sweet serviceand-
Sour dip sauce
6 copies.
About 696 calories per serving; 1365 mg sodium;
401 mg of cholesterol; 50 grams fat;
22 grams of carbohydrates;
41 grams of protein; 1. 85 grams fiber.
* Simon Pearce pottery from Ying Yang photo at Beverly Hills Gearys.
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