W酒店美食专题篇

WhotelsWorldwide法国美食：舒芙蕾soufflécataloguehistoryevaluateothersoufflémanufacturingprocesshistory点击添加文本thenameSouffle,meaning"blows".Whenyoutouchsouffle,thedessertisthenmelteddowntoexactlytherighttemperature,leavingonlyamouthfuloffrankincense.Likeabeautifulbutillusorydream,fleeting.Don'tmissthe"fataltime"--thatis,theproteinremainedexpanded.Tomakethisdessert,absolutelynotallowanymistakes,otherwise,itwouldnotescapethefateofcollapsing.Tobeaeater,theyshouldseizethetime,pickedupthespoon,eatitupbeforethehigh"hat"collapse!ThefataltimeForthebase:底座：4tspcornflour4勺玉米粉250mlfull-bodiedredwine250毫升浓香型红酒100gcastersugar100克细砂糖Forthesoufflé:舒芙蕾:Butter黄油3free-rangeeggs,whitesonly3个鸡蛋的蛋清,鸡蛋大小随意30gcastersugar30克砂糖，用来撒在杯子底部Manufacturingprocess全脂鲜奶WholemilkFreshcream鲜奶油Vanillaextract香草精砂糖sugar鸡蛋eggs白兰地brandyMirrorpectin镜面果胶茴香fennel果仁Nutlet水果fruitPreparationmethod步骤Tomakethebase,placethecornflourinamixingbowlandgraduallystirinthewine.制作底座时，将玉米粉放入碗中和红酒一起搅拌。Transferthemixturetoasaucepanandbringtotheboil,stirringcontinuously.Boilforoneminutethenremovethepanfromtheheat.将混合物放入锅中煮沸，并不停搅拌。煮沸1分钟后关火。Placethesugarinacleansmallpanwithasplashofwaterandboiluntilitbecomessyrupy,takingcarenottoburnthesugar.将糖和一点点水放入干净的小锅中煮成糖浆。小心不要把糖烧糊。Pourthesyrupoverthecornflourandwinemixture,allowtocoolbeforetransferingtoafoodprocessororblenderandblenduntilsmooththenchilluntilreadytouse.将糖浆倒在玉米红酒糊上。待冷却后将它们搅拌均匀备用。Forthesoufflé,preheattheovento175C.Butterfourramekins,each7.5cmwideand4cmhigh,anddusttheinsideswithcastersugar.接下来制作舒芙蕾。加热烤箱至175度。在4个小杯内抹上黄油，并在底部撒上砂糖。杯子的大小大约为7.5厘米宽，4厘米高。Whisktheeggwhitesuntiltheyholdsoftpeaks,thengraduallyaddthesugarandcontinuewhiskinguntilthemixtureisglossy.搅拌蛋清，直至软性发泡。随后逐渐加入糖并持续搅拌直到混合物变得有光泽。小编注：软性发泡是指当反转搅拌器时，奶油刚好可以挺立，但1秒后就会融化塌陷。Placethecoldbaseinamixingbowlandwhiskinhalftheeggwhitemixture.Foldintheremainingeggwhitemixture,ensuringeverythingisthoroughlyamalgamated.将冷的底座放入搅拌碗中和一半蛋清混合液一起搅拌。调入剩余的蛋清混合液，确保所有东西都充分混合。Filltheramekinswiththesoufflémixandbakeforeightminutes.将混合液倒满小杯，烘烤8分钟。一道香甜可口的红酒舒芙蕾就做成啦！对了，出炉后要赶紧吃掉，不然口感会变坏哦othersoufflécheesesoufflé奶酪舒芙蕾Soufflésglacésauxframboises覆盆子冰冻舒芙蕾Sourcherrysoufflérecipe酸樱桃舒芙蕾ThereareaspecializedSoufflethemerestaurantLeSouffleinParis.

在13,581家巴黎餐厅中排名第596evaluate:“只可惜啊！这口腹之欲的满足却稍纵即逝，最后总觉空洞。”——法国的美食“圣经”里这样形容舒芙里（Souffle）不知是谁发明了这么一道具有警世意义的美味：它的做法如此繁复，它的味道却如此虚无，像灯火阑珊处的寂寞，繁华落尽后的空虚。并不是所有的法国厨子都敢做舒芙里的，因为稍有闪失，便一败涂地；也并不是每个食客都懂得吃舒芙里的，因为稍慢一步，便错过了它的美味。Eatmenow!KungPaoChicken

（宫保鸡丁）ChinaMakes"KungPaoChicken"OfficialforOlympicsAccordingtoonewidelyrepeatedstory,theChinesenameof"kungpaochicken"comesfromthenameofanimperialofficialwhowasfedthedishduringaninspectiontour.中国一个广为流传的故事称，“宫保鸡丁”名字的由来，与昔日的一名巡抚有关。DingBaozhenservedundertheQingdynasty(1644-1911)EmperorXianfengasthegovernorofShandongprovince.Onedayhearrivedhomewithagroupoffriends,buthiscookhadn'tpreparedforguests,andhadbutameagerchickenbreastandsomevegetablesinthekitchen.Thecookdicedthechickenintotinybits,andfrieditupwithcucumber,peanuts,driedredpeppers,sugar,onion,garlic,bitsofgingersundryingredientsthathadbeenlyingaroundthebottomofthecupboardbeansauceandSichuanchilipeppers.Soonthehumblechickendishwasalltherageintheprovince.ThepeoplehonoredDingBaozhenbynamingthedishafterhisofficialname,Gongbao.Specifically,wetalkabouthowtomakethisdish.

我们具体讲一下如何做这道菜。ThisdishisSichuantastetraditionaldishes此菜为黔味传统名菜Redinsteadofhot,spicybutnotfierce,fleshyslipbrittle.红而不辣、辣而不猛、肉质滑脆•Dishestaste:hotandsour菜品口味：酸辣•Keytechnology:fried主要工艺：炒•Thetimerequired:10minutes所需时间：十分钟•MakingDifficulty:Easy制作难度：简单•chickenbreastamount鸡胸肉适量•greenonionsamount大葱适量•friedpeanutsamount油炸花生米适量•chiliparagraphamount辣椒段适量•crushedgarlicamount 蒜泥适量•chickenessenceamount鸡精适量•waterstarchamount水淀粉适量•pepperpowderamount 花椒粉适量•gingeramount姜汁适量•Whitepepper amount白胡椒适量•cookingwine amount料酒适量•Atablespoonofsoysauce生抽一汤匙•Twoteaspoonsdarksoysauce老抽两茶匙•atablespoonofbalsamicvinegar香醋一汤匙•sugarhalfteaspoon糖半茶匙•one-thirdteaspoonofsalt盐三分之一茶匙foodingredientsdetails食物材料明细Atablespoonofcookingwine,ahalftablespoonofedibleoil,halfateaspoonofwhitepepper,halfteaspoonofsalt,starch,oneteaspoonofpickledtenminutestasty.用料酒一汤匙，食用油半汤匙，白胡椒半茶匙，盐半茶匙，淀粉一茶