Florals add seasonal touch to favorite dishes
Florals add seasonal touch to favorite dishes
2024-04-09
When the flowers start to bloom in spring, there’s a restaurant in New Taipei City that takes note. One signature dish introduces the elegant chrysanthemum to grouper, while in another, vivid bulbs of roselle sit atop crispy nuggets of chicken.
Vibrant roselle flowers, as refined as rubies and just as glittering, lay tucked among fried pieces of chicken infused with zesty flourishes of roselle and kumquat. At once sour and sweet, the tender meat pairs perfectly with the fresh buds.
The chicken is fried to perfection, just enough to crisp the exterior while locking the juices inside.
Roselle flowers are cooked in stock to release their natural fruity flavor, complemented by tamarind, lemon and kumquat.
When it hits the heat, the caramelizing sugars bring the aroma to fever pitch.
Lin Wei-fu
Chef
Since it has tamarind and lemon, as well as fresh kumquat, when it’s stir-fried later on, it’ll give the entire dish a fruity and sweet-and-sour taste.
Another floral dish features chunks of grouper. The elegant scent of chrysanthemum is apparent from the moment it reaches the table, but it doesn’t overpower the sweetness of the fish.
The fried grouper is ready to add when the Shaoxing wine starts to simmer over high heat, giving the fish a boozy flair.
Just before removing it from the heat, it’s time for the chrysanthemum, its fresh petals preserving a flowery aroma.
Lin Wei-fu
Chef
We add the petals late because if they’re added too early, first you won’t be able to see them, and second they’ll burn. But if they’re a late addition, the scent is more pronounced.
But that’s not all. There’s also chrysanthemum fried spring rolls shaped like crispy flowers, stuffed with shrimp paste. With expert use of seasonal ingredients, diners can enjoy the fresh tastes of spring.
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春天來吃花! 菊花結合龍膽石斑 洛神花炒雞球
2024-04-09
一到春天百花盛開，新北市有飯店，也將花卉入菜，淡雅的菊花，結合龍膽石斑，另外，還有洛神花炒雞球。
艷紅洛神花，彷彿紅寶石般，閃閃發亮，炸過的雞球，吸飽洛神花、金桔的花果香，吃來酸甜清爽，肉質軟嫩，洛神花口感清脆。
雞球下鍋，炸到外皮酥香，鎖住中心肉汁。
洛神花、湯汁下鍋，釋放自然果香，師傅還用羅望子、檸檬汁和金桔熬成湯汁。
一碰到高溫，讓醬汁中的糖變得焦糖化，香氣更足。
[[中餐廳師傅 林韋甫]]
“因為我們裡面有羅望子，然後有檸檬，然後還有那個新鮮的金桔，對然後它會拌炒的時候，它會有散發出果香來，然後味道比較那個酸甜。”
以花入菜，還有龍膽斑球，一上桌，菊花的淡雅香氣，撲鼻而來，卻不搶過魚肉的鮮甜。
大火爆香，紹興酒沿著鍋邊嗆鍋，就能放進炸過的石斑魚，讓魚肉外皮吸收湯汁、酒香。
大火翻炒，起鍋前，菊花花瓣才能登場，保留香氣。
[[中餐廳師傅 林韋甫]]
“因為我們要比較晚下一點，因為如果它太早下的話，會第一它可能會看不見，然後第二個它會有燒焦的狀況，它如果比較晚下的話，它味道也比較散發得出來。”
再品嘗菊花炸春捲，外型就像一朵菊花，吃來更酥脆，咬開來，滿滿都是蝦漿，師傅用當季花卉入菜，讓饕客品嘗春天的味道。
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