Everyday Diet (3)

Author: "Everyday Cooking" Series
Publisher:
Publishing Date: 2002-01-01
Features: "Everyday Cooking" is a knowledge-based, entertaining, and service-oriented program launched by China Central Television (CCTV) on February 22, 1999. Its primary content includes introducing cooking methods and sharing culinary experiences. The program's mission caters to the modern pursuit of quality life, blending culinary arts with food culture. It focuses on home-style dishes, everyday conversations, exploring the joy of cooking, and savoring the sweetness of life, allowing people to unwind and enjoy the tranquility of family life amidst their busy schedules.
The program format features an introduction to one commonly eaten home-style dish per episode. It breaks away from the traditional format of professional chefs solely demonstrating cooking techniques, opting instead for a conversational style between the host and the audience. The scene design also transitions from a traditional single stove to a modern kitchen and dining area.
The series includes:
- 103 distinctive dishes
- 103 practical food knowledge articles
- 5 fun and engaging "mood-cooking" recipes
Cuts of Beef and Mutton:
- Spicy Beef
- Oyster Sauce Beef
- Sautéed Beef Strips
- Mood Cooking – Edible Flowers
Seafood:
- Spicy Bean Sauce Fish
- Sichuan Spiced Shrimp
- Preserved Meat Spring Bamboo and Pearl Oysters
- Mood Cooking – Nutrition is a Household Meal
Featured Dish: Fragrant Garlic Oil Chicken
Main Ingredient: 1 whole Yellow-Cream Chicken (around 1000g)
Sub Ingredients: Fragrant Scallions
Seasonings: Cassia Bark, Star Anise, Ginger, Chicken Broth, Cooking Oil, Salt, Chicken Essence, Sesame Oil
Cooking Steps:
1. Place the whole chicken (gutted and cleaned) in a pot of clear water with cassia bark and star anise, and boil until partially cooked. Remove the chicken.
2. Place the partially cooked chicken in a large container and drizzle sesame oil all over it. Let the chicken cool, then tear it into small pieces and arrange on a plate.
3. Heat oil in a wok over medium heat until it reaches 70°C. Add scallion segments, minced ginger, salt, chicken essence (use sparingly), and chicken broth. Bring to a boil, then pour the mixture over the chicken.
Features: Savory yet not greasy.
Key Points:
1. Boil the chicken until partially cooked without overcooking to maintain tenderness. You can pierce the chicken wing root or back with a chopstick to check if it’s done.
2. The seasoning should be rich and flavorful. Pour it over the chicken pieces while hot.