Recently, "Red Sister" has embarked on a new round of culinary journey, wandering through the streets and alleys of Beijing, exploring and filming a series of food programs with the theme of "Beijing Flavors".
One season, one food, one feast, one flavor. At the beginning of the annual summer tourism season, the reporter recently interviewed the host of "Beijing Cuisine Map", "Red Sister", asking her to recommend several authentic Beijing style foods to readers, and also reveal the cooking techniques behind the food for readers.
Before introducing the cuisine of "Jingweier", let's first talk about the name "Hongjie".
When it comes to the origin of 'Red Sister' and her love for food, Zhao Lihong said, 'I don't know when it started, but my name was gradually replaced by' Red Sister '. At first, my colleagues called me that. Later, with the broadcast of the programs' Red Sister has Liao' and 'Red Sister has Li', 'Red Sister' became my symbol for appearing on screen, and at the same time, this name began to take root in my heart. '.
To be honest, I am fortunate to have been immersed in the world of food since childhood. When I was a child, my dad who was skilled in cooking would often surprise me. Whether it was three meals a day or snacks such as beef jerky and peanut paste, they seemed to be no problem with my dad. Deeply influenced by my father, all my love and longing for food have become the source of my happiness. Growing up, engaging in food programs, spending all day with food, and never getting tired of it. Leaving aside the distant, let's talk about the recent ones. Recently, we have filmed some Beijing style themed cuisine. While tasting the delicious food, what impressed me more deeply is the charm of Beijing style culture and the craftsmanship of the chefs
Rodin once said: Life is not lacking in beauty, but in the eyes that discover it.
Similarly, there are many delicious foods in life, and besides taste buds, one also needs to feel them with heart.
When talking about the "Beijing flavor" food, Zhao Lihong, the "Red Sister", said: "It is often said that snacks are not small, and there are a lot of local snacks in Beijing. The first is Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour) and ginger juice fork.
Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour) is a traditional classic snack, because the stir fried soybean flour will be screened on the chopping board during the production process. This scene is very similar to the smoke and dust raised by Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour), so it is named 'Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour)'. This snack not only needs to be similar in shape, but also has a good taste. It greatly tests the basic skills of the maker, whether it is kneading or rolling, with strict standards in every step. In the interview of the program, Master Li Xiuyun, the fourth generation inheritor of the halal snack making skills at Huguo Temple, told me that the thickness of the dough should be rolled out to be about as thin as a one cent coin, so that the layers are evenly distributed and the taste is good. It should be rolled from bottom to top, even the edge of the knife should be neat and beautiful, which can be regarded as a standard Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour).
Besides, the ginger steak is an innovative food compared with Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour). Although the name contains ginger, it is very delicate. The chef has really worked hard on this. It is understood that there are two key steps in this dish, one is to use ginger juice and noodles, and the other is to boil ginger shreds and white sugar and 'hang sugar'. The entire production process involves hiding ginger, and the subtle and elusive taste is truly amazing! Of course, the most unique feature of this dish is its deep frying. Generally, fried foods are cash yellow in color, while the standard for ginger sauce skewers to be fried and taken out of the pot is white. The fire is too high, the color is not right, the fire is too low, and the taste is not crispy. Only by mastering the heat skillfully can it be done properly. As the old saying goes, we eat radish in winter and ginger in summer. In this hot summer, I recommend everyone to try ginger sauce skewers.
Speaking of Beijing style snacks, let's talk about roast duck. This dish may seem commonplace, but in fact, there is a universe inside. During an interview with Master Wu Yubo, the sixth generation inheritor of Quanjude's hanging oven roasted duck technique, he told me that hanging oven roasted duck emphasizes' boiling inside and roasting outside '. During the roasting process, there is a procedure called' pouring soup ', which involves pouring soup into the duck to achieve the effect of boiling inside and compensate for water evaporation. In addition, during the roasting process, the fat of the duck seeps into the outer skin, and coupled with the temperature of the fire, it creates a 'self frying' effect. Only by combining the inside and outside can the best taste of crispy and tender roasted duck skin be guaranteed.
In addition to the above, I would also like to recommend the sugar Youbing (Deep-fried round and flat dough-cake) of the shopkeeper in Beijing. Many old Beijingers like sugar Youbing (Deep-fried round and flat dough-cake), most of which are derived from the sweetness of childhood memories. The sugar Youbing (Deep-fried round and flat dough-cake) in this shop is a small surprise I got in the process of doing the program. The little sugar Youbing (Deep-fried round and flat dough-cake) looks not surprising, but it is sweet but not greasy, crisp and dross. The more you eat it, the more addictive you become! It seems that I returned to a scene when I was a child... I remember when I recorded the program that the reason why this candy Youbing (Deep-fried round and flat dough-cake) is remembered by many people is because of the memory of 'taste' and 'stomach'. The taste of childhood is deeply remembered by the stomach. This memory will not be erased by time, but will become more profound. "
Being good at discovering delicious food from the ordinary may be a sharp professional ability.
Being able to experience pleasure from food is actually a positive attitude towards life.
Today's "Red Sister" Zhao Lihong spends her days surrounded by delicious food, savoring a life full of sweetness, bitterness, and spiciness. When talking about her views on food, she said, "Someone once asked me: If you use three keywords to describe your work, how would you answer? I said: Three sentences are inseparable from eating, and I prefer to use food as a metaphor. The first one is tomatoes, which have full and nutritious fruits, giving the audience the best quality; the second one is cabbage, which needs to be explored layer by layer to understand the stories behind more delicious food; the third one is scallions, ginger, and garlic, with these ingredients, the aroma of the dish can be conveyed. In fact, I am also working towards this direction. Go ahead and strive to restore the original appearance of the food in the program, and explore the stories behind the taste buds. In the future, I will continue to use more delicious food to interpret colorful life and taste life. Love life, every day! Love food, every day
