Recently, nearly 20 young cooking artists from China, including Liu Jianqiang, Zhang Jian, Zhang Jingang, Sun Mingxing, Tang Daofu, Lin Hai, Wang Hongbao, Zhang, Zheng Zecheng, etc., gathered at Yihe Hotel in Xiangshan. They got to know each other by attending the 20 17 annual meeting of China culinary artists, enjoying each other's cooking skills, virtues and achievements, and getting together to exchange dishes and cooking skills. In this activity, each young artist brought 1-2 hot dishes from his own shop, dressed in the costumes of young culinary artists, cooked on the spot and shared their production experience. Some also brought their apprentices and colleagues to observe and study. Exchange dishes pay attention to practicality and sell well. In the words of Hang Cheng Liu Jianqiang, "It's far to go to Beijing this time, but it's worth learning a dish!" After the dishes were displayed, the young culinary artists attending the meeting signed the "Liangde Banner" together with their peers. Everyone revisited and practiced the concept of "ingenuity, virtue, refusal to cook, and naked cooking", insisting on cooking well and making dishes that diners can rest assured.

Liang De signature activity signature

Good brothers, let's go!

The starch grains brought by Master Liu Bin attracted everyone's attention.

The steamed garlic is white.

Steamed black seeds with garlic

Creating a Young Cooking Artist in China —— Zhang Jian

Creative features-

In Ningbo, Lianyungang and other areas, Woods is mainly braised in brown sauce or stewed with tofu. We change it into garlic and steam it. The seed paste is rich and delicious, absorbs the fragrance of garlic, and is salty and delicious. But now the price of seed black is not cheap, but this method can be used to make other little seafood, which is also delicious.

manufacturing method

1. Take Polygonum multiflorum seeds 15. Remove the epidermis and eyes, put a flower knife on the back, add 5g sliced onion and ginger, 2g salt and cooking wine 10g, and marinate for 30min.

2. Beat 2 eggs evenly, add 2g of salt to taste, add 2 times of water to mix well, pour them into a flat plate, seal the plastic wrap, steam them in a steamer with sufficient air for 5min, take them out, add 50g of cucumber slices and leave them around.

3. Take out the pickled black seeds, squeeze out excess water, put them on cucumber slices, sprinkle with a layer of garlic (garlic can be washed in advance to make its color white), steam in a steamer for 5-6 minutes, take out steamed fish black soybean oil 10g, sprinkle with fried golden garlic 5g, red pepper rice 5g and chopped green onion 5g, and use hot salad oil 65438+.