[ Persimmon ]
persimmon
This year's autumn scenery in Hangzhou,
A little later than in previous years.
When she came, she swayed her hips,
The results came as soon as they were said,
The weather is cold, osmanthus flowers are wild, and the persimmons are wet and soft.
The red persimmon on the wet branches of Xixi, Hangzhou knows that
[Mushou Persimmon Banquet] The temperature that day was 20 degrees.
It fell to 10 degrees the day after the end.
This kind of warmth,
It makes people tremble with envy.
In my heart, the West Lake is Baochai with light makeup, and the sunshine and rain in the West River is Daiyu. Daiyu's pure authenticity and beauty can be met but not sought. But for those who don't know how to appreciate, it means sourness, but really love. I see people around me craving it like they are "falling from the sky."
Autumn scenery in Xixi Wetland
I believe that Xixi Wetland has waited at least a thousand years for each encounter.
People who love to eat should be more careful when faced with wild interests. The sun is like the autumn stage lights. If you think you are not glamorous enough, you have to have the ability to welcome her and make her feel more pleasant in your palm.
The autumn colors of Hangzhou Xixi Wetland are different half a step early and half a step late.
At this time last year, I invited three friends to visit Xixi in the rain to eat fish pots. It was rare to see the high-class bleak yellow in Song paintings. We were the only wooden boat, and the patrol electric boat next to it was rushing by with the surging water. Our captain was still trying his best to clear the waves. The cockpit opposite had a Star Trek look on its face, thinking it had encountered four lunatics who had never blown through the cold wind. The trees are old, there are few wild ducks, and the fish pot is fragrant. I lamented that such a meal would never come again in the future, but it would definitely not leave easily.
This year, the "shaking pot" of Xixi has become a golden memory. When I came back, there were already persimmons on my head beside the reed swamp.
When Xixi was just right, the famous gourmand Shen Hongfei (Master Shen) came. He was an interesting and extraordinary person who was famous in both the food and cultural circles. I was also eager to ask him to eat at the same table. One of them. When he was at the Mushou Xixi Hotel, he was "asking for directions", and a lot of good friends came one after another. Li Shangyin, who asked the same question,"It's nice to get close to Guoxixi, who can share a wine pot?", would probably be jealous if he came back in time to eat this delicious persimmon banquet!
Xixi Mushou Persimmon Banquet Menu
As the blue color of dusk gradually changes into dusk, those small golden lanterns also become more and more crimson, until they disappear into the beautiful mountains and rivers. The beautiful scenery of Xixi has become an oil painting that becomes deeper and deeper the more you look at it.
A pot of persimmon leaf tea rolls under the persimmon tree, and the fragrance of dates overflows among the grass. For many practitioners and fasting people, persimmon leaf tea is a sacred product that maintains human metabolism and has a rich aroma.
Teacher Chen Li, a gourmet master, was just saying,"Persimmons, walnuts, chestnuts, and dates are the four major vegetarian foods." I was nodding when unknowingly, Master Shen's friends also gathered together.
A Mushou persimmon banquet menu was spread out on the guest table. Among them, Mushou's talented boss Wang Bin, the beautiful lady Hua, and Peter Zhou, the "light of the hotel" who had arrived only an hour through the city, all gradually quieted down and waited for the banquet to begin. Guest JC has already raised his camera that has insight into the beauty of the table and recorded the "good persimmon happening" in front of him.
The "foie gras persimmon fruit" is salty and fresh. The chefs Mushou cleverly wrapped the prepared foie gras with the persimmon skin. The soft foie gras and the crispy walnuts are all wrapped in the bag by the fermented aroma of the persimmon.
"Blackcurrant persimmon jelly" has a light sour taste, alleviating the rich fat aroma of the previous dish. The persimmon grains are solidified in the persimmon fruit pure dew, crystal clear and have the fragrance of persimmon leaves.
"Pickled peppers and crispy persimmons" wakes up the tongue and brings a jumping taste. It is inspired by the special cold dish of Musou Xixi Xiyin Restaurant, and the chefs of Musou use the crispy persimmons as pickles and pickle them with pickled peppers.
The "Persimmons Butter Roll" was developed by Teacher Chen Li. Its shape and inspiration come from the traditional northern snack Guomandi. Persimmons and butter are stacked together, which perfectly relieves the spicy flavor while overflowing with sweetness and leaves a milky aroma in the mouth.
The next persimmon sauce salad came from one of the guests that night, celebrity chef Liu Gaochen. He studied at "Bogus", the world's top Western cuisine and hotel management school in Lyon, France, and successively worked in the world's top three-Michelin restaurants: Restaurant Paul Bocuse and Restaurant Alain Ducasse a Paris. After returning to China, he founded Le Paris Group in Shanghai.
This simple salad combines two forms of persimmon, one flowing and the other crunchy. The specially made persimmon paste has a hint of spicy flavor and lime aroma, combined with crispy persimmon and seasonal salad, making it very appetizing.
This soup was one of the highlights of the night. It blended the fish skin gel of the fish head stewed in Huaiyang cuisine, played waxy in the mouth, and also had the sour and spicy taste of Hangzhou's traditional Song Sao fish soup. Pepper and persimmon vinegar complement each other, and shredded persimmon leaves complement each other with shredded ham, while increasing the level of taste.
This is the first time I have eaten the persimmon baked green dragon in hot dishes. It is an innovative work by Mushou chefs that combines the local scenery and the scenery.
"Persimmons Vinegar Xixi Vinegar Fish" uses the traditional West Lake vinegar fish method. The combination of vinegar and ginger allows people to taste the fresh crabs of the season when they close their eyes. It is truly a unique one. Persimmons vinegar adds a fruity and wood aroma, seeps into the fresh grass carp meat in Xixi Wetland, and blooms with the delicacy of the petals.
Master Shen's persimmon, fruit and wood roasted lamb chops was the most praised dish that night, and it had an irresistible finger-sucking aroma! I originally thought that the roasting fuel made from persimmon leaves and persimmon branches in Mushou Park would just increase the wild interest, but actually added a surprising fruit and wood aroma to the mutton. This made me and senior food critic Tao Yu linger in this fat room.
After clearing a plate, we all lamented that the milky aroma of mutton grease and the woody aroma of persimmon are a perfect match!
Mr. Eyebrow is an artist and a gourmand. The eyebrow fried rice has fascinated fans. The persimmon banquet added Mr. Mei's classic signature fried rice to crispy persimmon pieces to form the staple food of the night,"Persimachio Fried Rice". The ecstasy of the rice fragrance actually comes from the crushed gold ginger powder.
Guests at the scene said that Master Shen's persimmon fruit wood roasted lamb chops and Teacher Mei's persimmon fried rice were a perfect match!
Teacher Chen Li made handmade persimmon noodles from the best-growing persimmon in Mushou Park. The soup has the delicious taste of lobster, and the soup is also dotted with a small amount of fried persimmon pulp to relieve the greasy taste, giving a long aroma.
The dessert is persimmon Ruyi cake, which can be fake and authentic. This recipe is similar to Japanese and fruity. The flat persimmon jam is wrapped in the kidney bean paste, making it clear and sweet.
Master Shen's caramel persimmon pudding contained a large piece of persimmon tongue. After the beautiful woman finished eating it, she could only smile but not say a word.
Master Shen's friends who came to help out that day were many talented people, such as Teacher Pang Ying. She is a famous tea house in Jiangnan and has fans all over China. She has also traveled all over famous mountains and rivers with good tea.
Beautiful sommelier Shen Li (WSET Level 3) was responsible for the wine list that night. She was actually a media person and was out of the circle because of her excellent blind tasting skills.
Autumn color cast a wink at the Mushou Persimmon Banquet, and Master Shen's friends were fascinated.
Postscript: Flowing persimmon
Clothing for high-end banquets is very important. I received the Dress Code of "Persimmons Element" for the banquet that day and wore the "alkie collection" that I have been fascinated with recently. I love the exquisite stitches and details of this house. The entire collection is handmade woven cloth.
Founder Rong Tai said that Indian natural art is the main design of alkie collection. The clothes use fermentation methods, mixing various plants as dyeing materials, and also contain persimmon dye. India's traditional dyeing and weaving pigments contain dried spices, plant shells, flowers, etc. In fact, my country's handmade herbal dyes are better. In the past, the so-called moon white, blue after rain, silver red, sash purple, goose yellow, autumn color, bamboo green, green... The romantic names of these colors of Hanfu are natural masterpieces of herbs and minerals, but they have gradually become a niche because they are too expensive.
In our tradition, there is also "persimmon lacquer" made of green persimmon. Nowadays, only persimmon dyed is generally found in Japan and South Korea.
The homework Master Shen assigned me at that time was to serve coffee and snacks for the welcome. In addition to delicious food, my deputy is a senior barista of the International Coffee Boutique Association, and I also satisfy my hobby of collecting professional brooches in the coffee industry (including the one I jokingly said was the symbol of the World Boutique Persimmons Association ^_^). I have never actually tasted persimmon coffee. This time, I thought about using ordinary latte sprinkled with persimmon freeze-dried powder to make blending, but I would rather use the "simple" concept to develop coffee.
I wear "persimmon clothes" with piety. This persimmon coffee customized for Master Shen's persimmon banquet is a combination of two beans.
One is Ethiopia and Costa Rica at an altitude of 1300 meters to 1600 meters in the Sabanilla District of the Central Valley. It has flavors of cherries, citrus, and thick chocolate, with a strong berry tone.
There is also an Ethiopian Huakui with an altitude of 1850 meters to 2000 meters in Huakui District, Zude Farm, the hometown of President Ethiopia. It smells of jasmine, lavender and strawberry, and has a fresh herbal tone.
After combining the two, put in the chicken heart persimmon (small but thick) for three days, and nourish it for a while. In order to lend a clearer flavor and add an interesting color to the "Mushou Persimmons Banquet", I came up with this last plan. Master Shen said that he could use the white frost on persimmons to make coffee seasoning next time. I think it's a very good suggestion!
This cake is an upgraded version I developed after comprehensively studying persimmon cakes on the market. Many fans should also have a hobby of baking, so I'll share the recipe!
Ingredients for persimmon Qi Feng six-inch cake embryo:
3 eggs (about 60 grams each with a shell), 3 - 5 grams of milk, 45 grams of fine sugar (30 grams with egg white, 15 grams with egg yolk), 50 grams of low-gluten flour, 30 grams of corn oil, lemon juice (or white vinegar) A few drops, 3-5 grams of corn starch (with egg white), 1 gram of salt.
Step 1: Milk + sugar + corn oil, stir with a manual egg beater until emulsified.
Step 2: Sift in low-gluten flour. Low-gluten flour has low gluten properties and is easy to agglomerate. It must be sifted once or twice before the internal organization of the finished product will be fine and soft. Use a manual egg beater to draw a zigzag shape until there is no dry powder. Do not stir in circles to avoid gluten formation.
Step 3: Batter 2 is very thick and can be easily mixed after adding the egg yolks. Stir with a manual egg beater in a Z shape to avoid excessive stirring causing the batter to become thin. Try to keep as little protein in the egg yolk, and the egg yolk paste contains protein batter that will easily become muscles!
Step 4: Make sure that the egg white container is clean, water-free and oil-free, and ensure that there is no egg yolk in the egg white so that the egg white can be beaten. Add a few drops of lemon juice or white vinegar and a gram of salt to the egg white, and start beating on medium speed. The lemon juice or white vinegar removes the fishy smell and helps to beat the egg white. Salt is a natural modifier of flour and can increase the flavor.
Step 5: Beat until the rough foam is soaked, add one-third of the fine sugar, and turn to high speed and continue beating. Pay attention to beat in place at every corner. The egg beater must be pressed against the bottom of the basin and wall of the basin. If there is still any egg white on the edge that has not been beaten, stop. Come down and scrape it with a spatula.
Step 6: Beat until the foam is smooth and add half of the remaining sugar and continue beating.
Step 7: Add the remaining sugar when there are lines, and add corn starch at the same time.(Corn starch can absorb excess water in the meringue, making the meringue more stable and difficult to defoam.) Don't open the egg beater first, stir the corn starch into the egg white and then open the egg beater to prevent the starch from flying. At the same time, turn it to medium speed and beat. Reduce the speed to sweep away the large bubbles in the meringue to make it more delicate and stable, and finally run it at low speed.
Step 8: Beat until the lines deepen, the egg beater has some resistance, the meringue becomes delicate and shiny, and lift the egg beater to have short small hooks, which means wet foaming.
Step 9: Take one-third of the meringue into the egg yolk paste. In this step, you can use a manual mixer to stir in a Z shape. It is easier to mix evenly than a spatula and is not easy to defoam.
Step 10: Pour the evenly mixed batter back into the meringue, change the spatula, cut, mix evenly, and do not draw circles to avoid defoaming. The defoamed cake does not grow tall, the internal tissue is not fluffy, and it is easy to form a pudding layer, and the top collapses.
Step 11: Use a spatula to stir evenly, cut the spatula vertically, cut to the bottom and turn it over, and turn the container in the opposite direction with your left hand at the same time. This is the standard mixing method.
Step 12: Stir evenly and slowly pour into the mold about 20 centimeters above the table.(Not too fast to avoid injecting a lot of air and causing large bubbles), shake it gently and send it into the preheated oven. Lower the heat to 130 degrees for 20 minutes, and turn it to 150 degrees for 20 to 25 minutes.
Critic thoughts: If you want to take photos while making cakes, remember that the camera is safe. Dust is very lethal to the lens.This time, all the photos of the finished cake were taken by Master Shen himself!
I finally felt how lethal the food slices (FOOD PORN) are... I can't stand it.
Sorry, I was a little distracted, but I'll finish my cake recipe first!
Finished persimmon cake:
250g of light cream, 10g of white sugar, 300g of ripe chicken heart persimmon, 15g of honey, appropriate amount of water, and a small amount of persimmon, vanilla, etc. are reserved for decoration.
Step 1: Add the light cream and stir.
Step 2: Peel the Qifeng cake and cut the embryo into three evenly layers.
Step 3: Digging out the persimmon with a spoon. Mix the right amount of water with honey, hold out a little persimmon water and mix it in, and brush both sides of the three-layer cake embryo.
Step 4: Fill the filling with a layer of light cream and a layer of persimmon meat, and evenly spread the light cream on the outside.
Step 5: Decorate the top with persimmon, vanilla, etc.
Facing flow, I also flow. At this time, my mind was filled with the chapter in which Zhuang Zhidie compared Liu Yue's body to a "ripe persimmon egg." Before Mr. Jia Pingwa wrote "Abandoned Capital", he was probably also a deep persimmon lover.
The goddess asked
What do you like about autumn?
"It's good to be close to Guoxixi,
Who can share the wine pot?"
--"Xixi" Li Shangyin (Tang Dynasty)
Food Bless You!
Consultant for China International Food Expo
Producer of "God's Table"
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