After eating more good things, I can't stop the taste of my hometown.
Their appearance may not be exquisite, the materials are not so fancy, and they are simple to eat, but they are comfortable.
The good taste deserves more people to know. In order to inherit and carry forward these local specialties, kantar, a professional steaming oven brand, together with the kitchen, held the #Kantar take you to restore the taste of hometown #[Home Cooking Cooking Competition], calling on the kitchen friends in the station to support the hometown cuisine and give the hometown flavor to friends in the north and south of the world. At the same time, as a chef, I will find people who also love this taste.
Since the start of this cooking and cooking competition on October 1, after three rounds of intense online Shanghai selection, rematch and final, the chefs have finally voted the most favorite and stomach-warming ultimate hometown flavor representative from 30 high-quality recipes in 5 divisions.
Which "Crouching Dragon Chicks" stand out in the recipes of the masters? What kind of cooking artifact makes the chef shout "It's so easy to use, I want to have it!" Look down and you'll see
North China Division
Date puree pumpkin puff pastry
@Childhood - Time
Tianjin Chef @ Childhood-Time: "White skin puff pastry is one of the traditional pastries with tianjin characteristics, with water puff pastry on the outside and filling on the inside. I simply created this hometown pastry, turning ordinary white skin into pumpkin puff pastry, filling it with date paste, handing it to the 42-liter Kandu SKY steaming oven, and making more than 12 at a time. And this steaming oven supports up and down baking + rear hot air, heating fast, good temperature control, 180 degrees baking for about 22 minutes, food color evenly, eat crispy enjoyable! ”
Taiyuan Mengfeng cake in the same division, old Beijing spiced sesame sauce baked cake, etc. have their own flavors, like Chinese dim sum can not be missed ~ ~
Central China Division
Walnut crisp
@yutu hemp
Hunan kitchen friend @yutu Ma Ma: "Childhood food memory must have it, crispy and sweet ~ but walnut peeling trouble, fortunately I have a new Kantar TDpro double hot air steaming oven to help." Kantar's unique industry-latest dual hot air technology, heating up super fast, baking up and down 150 degrees for 10 minutes, walnuts easily peeled. After mixing the filling and shaping, the steaming oven does not need to be preheated, its unique two fans, can quickly produce double reverse hot air, so that the shortbread 360 ° evenly heated, baked after the surface of the golden, the effect is particularly good! ”
In addition to the ability to bake with one hand, this steaming oven steaming kung fu is not bad, and the chefs use it to make osmanthus rice muffins, flower roasted wheat, brown sugar red date cakes and other flavors are also brilliant
East China Division
Two-color lotus roll
@Xiyangyang 316
Shandong kitchen friend @ Xiyangyang 316: "Lotus roll is our traditional handicraft here, beautiful and delicious. This time, I used kantar TD pro double hot air steaming oven to make it, which is better than the usual steaming effect in the pot. One round and two hairs to the steaming oven, 30 degrees 20 minutes, the noodles are just right, steamed directly after the hair, steamed steam, heated up fast, made out of the lotus roll fluffy and soft, full shape, good taste. The most important thing is that the capacity of 60L can accommodate 15 lotus rolls at a time, which is enough for the big appetite of the whole family of five~"
Special lotus rolls, Nanjing pine nuts and plum meat roasted wheat, Hefei old-fashioned chicken cake, Yantai sugar crispy bar head... These taste-in-line snacks, it is not an exaggeration to say that learning is earning.
South China Division
Ancient brown sugar mara cake
@Late Cat
Guangzhou-based chef @ Qingchi's Cat: "For morning tea, you must order sweet and soft mara cakes!" Making it in a Kantar SKY steam oven at home is simple and convenient. Steaming oven with its own fermentation function, set 28 °C fermentation for 1 hour, fermented batter surface foam rich, stir well as needed in 10 steam adjustment to choose the right gear, 2 minutes later, direct injection ring water vapor quickly fill the entire steam oven interior, the finished product expansion is very high, no cover plastic wrap do not have to worry about water vapor drop. And this steaming oven has a capacity of 42 liters, which can be steamed for a week at a time~
Then order Cantonese-style char siu baked meal buns, Xiamen shortbread, Hakka meidou dumplings, Chaoshan characteristic ginger potato peaches, Chaoshan shrimp rolls, hiccups
Northeast Division
Old-fashioned bread
@旖怡雯兒
Heilongjiang kitchen friend @ YiYiwen'er: "The 'old' of old-fashioned bread refers to delaying the aging of bread by adding old dough, this time I use medium-seeded dough to make it, which can make the dough fully fermented and generate more fermentation products." However, fermentation needs to test the strength of the steaming oven, especially the secondary fermentation, the temperature required is higher, with the Kantar TD pro double hot air steaming oven can be easier to control the degree of fermentation, there is a water tank above to provide humidity, fermentation effect is good. When baking, it is necessary to have a low heat, a high lower heat, with Kantar's unique double hot air technology, the heating is fast, there will be no heating dead angle when baking, the food is heated quickly and evenly, the bread expands more fully, and the top color is excellent, which is difficult not to succeed. ”
The real Northeast cuisine also includes North Korean specialty flower rice cake, brown sugar milk nut sandwich hair cake, fresh meat squeezed vegetable cake, and sneaking home online