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中式文化，饕餮享受——虹桥喜来登上海太平洋大饭店行政总厨黄奕智献艺双蒸胡
(2008-07-30 15:05:10)
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——虹桥喜来登上海太平洋大饭店行政总厨黄奕智献艺双蒸胡椒排骨汤，炸灵芝菇
A Taste of Chinese Culinary
Culture
Double Boiled Peppered Pork Rib
Soup, with Button Mushroom Fritters
Presented by Nge Aik Tee, Executive Sous Chef with Sheraton Shanghai
Hongqiao Hotel
都说夏天天气，变脸迅疾。因此时而艳阳高照，时而又倾盆大雨的天气让很多人对此心生厌烦，在饮食方面于是也表现的兴致缺缺。为了让您能摆脱这种状态，这一期的《大酒店》将带您走进一片晴空万里的美食天地。准备好了吗？让我们来到虹桥喜来登上海太平洋大饭店，与Heidi一起品尝行政副总厨黄奕智先生带来的中式料理——双蒸胡椒排骨汤，炸灵芝菇。
地点：古北家乐福
一份料理的成功与否完全取决于厨师的技术与食材的选用，而食材是往往被认定为料理的生命。这次料理的主角就是猪肉与猪排骨，但是由于是中式料理，各种配料也是需要非常讲究的。除了葱、蒜等常见配料，一些中式配料如八角茴香、党参、玉竹等也一一不可缺少。食材的认真选择除了能保证料理的品质上乘以外，同样也是您品质生活的一部分。
地点：虹桥喜来登上海太平洋大饭店
虹桥喜来登上海太平洋大饭店邻近世贸商城、国际贸易中心，距离上海虹桥机场仅6公里，地理位置及其优越。酒店2003年重新装修，内部设计豪华舒适，在充满着古典传统气息的环境下，我们开始了此次的料理。由于酒店的舒适以及黄奕智先生的积极认真，使得我们此次的料理过程时时刻刻都渗透着惬意。
双蒸胡椒排骨汤，炸灵芝菇的原料：
猪肉汤1.5升、猪排骨240克、大葱2粒、大蒜1粒、白胡椒粒1汤匙、八角茴香2粒、党参2克、玉竹30克、红辣椒2-3粒、老抽1汤匙、生抽1汤匙。
双蒸胡椒排骨汤，炸灵芝菇的制作方法：
与猪肉汤一起，把猪骨快速的烫后放进大锅和水一起烧至少6个小时，放进葱，白胡椒粒，整个的大蒜，过滤。快速的烫一下猪柳，把中式的香料放在纸带里，把所有准备好的材料都放进汤里，将猪柳煮熟。混合所有的食品，将炸好的蘑菇装饰即可。
鲜美的猪肉汤，夹杂着猪排骨的香气，让人欲罢不能。鲜嫩的蘑菇中和了猪肉的油腻，让您口感滑爽之余不禁感叹，原来自己动手也可以品尝到星级酒店的美味。
They say that the summer
weather is as changeable as a child’s face. It is a real nuisance
that it’s fine this minute, with the sun shining overhead, and
raining cats and dogs the next. People may even lose their appetite
because of the volatile weather conditions. How to restore the
hunger for food? In this episode, Grand Hotels will accompany you
to explore a gastronomic world where there is no bad weather. Are
you ready? Let’s head for today’s destination, Sheraton Shanghai
Hongqiao Hotel along with our Host Heidi to taste the “double
boiled peppered pork rib soup with button mushroom fritters”
prepared by the hotel’s executive sous chef, Mr. Nge Aik
Tee.
Venue: Carrefour,
Gubei
The success of a certain dish
relies heavily upon the cook’s choice of ingredients and his
execution, the former being the very essence. While pork bone and
pork rib play the lead role in this particular dish, side
ingredients such as onion and garlic (which are quite common in any
style of cooking) and Chinese herbs like star aniseed, dangshen and
yuzhu, are never to be underestimated in cooking a Chinese dish. We
cannot afford to miss any of them. In fact, your choice of quality
ingredients can ensure not only the quality of your every meal, but
also that of your sophisticated lifestyle.
Venue: Sheraton Shanghai
Hongqiao Hotel
The Best Business Hotel in
Shanghai 2008, Sheraton Shanghai Hongqiao Hotel is next door to
Shanghai Mart and Shanghai International Trade Center, and only 6
kilometers from the Hongqiao International Airport. Its geographic
location is incomparable. The classic interior and luxurious
facilities are the result of a floor-to-ceiling overhaul done in
2003.
During the entire process, not
a minute was passed without we feeling elated, thanks to the
hotel’s easy, laid-back atmosphere and Mr. Nge Aik Tee, who
executed the dish in an active and sure-of-himself
manner.
Ingredients:
pork stock 1.5li, pork rib
240g, Onion 2no, garlic1no, white pepper corn 1tbsp, star aniseed
2no, Danggui 2g, yuzhu 30g, Red chili 2-3no, dark soy 1tbsp, lite
soy 1tbsp.
Cooking
Procegures:
Soup, Quick blench the pork
bone, then put into a big pot with water to boiled for min. 6hours
with onion, white peppercorn, whole clove garlic, discard all he
ingredient. Quick blench the pork rib. Put the Chinese herbs in a
papper bag. put all the remainding ingredient into the stock, and
boiled and simmer the pork rib tender, season and taste. Fritter,
mix all the ingredient and deep-fried the mushroom before
serve.
This soup is so delicious that
once you get started, you’ll never have enough of it. With fresh
button mushrooms to balance the pork rib, you’ll probably forget
the fat. Just remember, home-made dishes can be as flavorful as
hotel offerings!
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