Shulou(Shulou.com)11/24 Report--

The Spring Festival of the year of the Rabbit is just around the corner, and going home for the Spring Festival has become the most urgent wish of travelers everywhere. A family reunion, a New year's Eve dinner and a chat about the past can comfort people's tired hearts after a year of hard work.

On the evening of January 19, December 28, Kuaishou Food launched a live broadcast of Baiwei New year's Eve dinner in Baicheng City, inviting the representative chef of Kuaishou Southern Cuisine Hao Zhenjiang and the "apprentice" chef Liu Qiang of Shandong cuisine to prepare a table of north-south New year's Eve dinner for brothers in @ Kuaishou Food Live Room, which was broadcast by @ Xinhua News Agency Kuaishou account. The live broadcast reproduced the traditional delicacies from all over the world, bringing rich flavor of the year to the brothers, attracting nearly 70 million views.

Classic cooking techniques deduce a new flavor of the New year, and the red-hot rabbit banquet opens the good luck of the Spring Festival.

Playing with rabbit stalks in the year of the Rabbit, as the first course of the New year's Eve dinner, the two chefs used rabbit meat as the ingredient, cooked rabbit meat with different cuisine styles in the north and south, and made a popular New year rabbit feast with Kuaishou Laotte.

As a chef of Sichuan cuisine, Chef Hao Zhenjiang chose the most famous spicy type of Sichuan cuisine, bringing a "good luck" spicy rabbit head. Under the three processes of stewed, fried and fried, the spicy and mellow rabbit head was feasted.

In the process of stewing rabbit heads, Chef Hao Zhenjiang shared the method of "multi-use of one bittern": remove the residue from the gravy, separate the oil soup, freeze and store it so that it can be used repeatedly. When fried rabbit head, Chef Hao brought the on-the-spot teaching of "how to measure the oil temperature quickly": the chopped onions quickly scorched and yellowed into the oil pan, and the oil temperature was 70% hot. The practical family trick also made the users of the live broadcast room sigh: "I learned it this time!"

For rabbit meat, Chef Liu Qiang cooks it with the classic braised rabbit method, bringing "former rabbit like brocade" braised rabbit meat. First blanch, then stir-fry, finally stew, collect the juice, the rabbit meat rolled over in the fried sugar color is red and bright, and the soup based on Lentinus edodes water is thick and fragrant. Chef Liu Qiang also popularized the nutritional value of rabbit meat, he said, rabbit meat is tight, low fat content, girls who are worried about getting fat can also rest assured to eat.

Food blind box surprise "intestines", the north-south mix makes the New year's Eve dinner more innovative.

After two rabbit delicacies "good luck" and "former rabbit like brocade", the two chefs picked out the "blind box of ingredients", Chef Hao Zhenjiang picked the authentic northeast blood sausage, and Chef Liu Qiang picked the southern specialty sausage. The two chefs "mix north and south", bringing more new ideas to New Year's Eve's table.

For the northeast blood sausage, Chef Hao Zhenjiang decided to cook it in a braised way, with mashed garlic with blood sausage to bring authentic and authentic northeast flavor. Chef Hao Zhenjiang stressed that mashed garlic needs to be mashed with stone mortar, which tastes better than chopped garlic.

And Chef Liu Qiang, who got the sausage, was also good at it, showing a classic salami-cooked rice for his brothers. When it comes to cooking rice, the most "soul" is its pot and sauce. During the live broadcast, Chef Liu Qiang also shared a few tricks: after the rice is stewed and shaped, it is easier to form a pot with a little oil on the side of the pot, while the secret of the sauce is to use the boiled water such as spring onions, sliced ginger and shiitake mushrooms to make the sauce more complex.

During the live broadcast, Chef Hao also explained the tradition of sausages to users. As the ancient sausage production season is generally December, hence the name "la". Nowadays, with the blessing of technology, all kinds of wax flavor are made regardless of seasons, and for many southerners, a meal of wax flavor on New year's Eve dinner still represents the purest flavor of reunion.

The court feast to welcome New Year's Eve in the year of the Rabbit, recalling the tradition to make the New year more interesting.

Several dishes of the two chefs include ingredients from all over the world, salty, sweet and spicy tastes, while ancient court banquets are also a blend of local cuisines. In the live broadcast of the Baiwei New year's Eve dinner in the city, the two chefs respectively restored a big dish and sent New Year's Eve banquets to the court for the brothers.

As the saying goes, "No duck, no joy". Chef Hao Zhenjiang took users to make an eight-treasure duck in the live broadcast. Shrimp, ham, bacon, dried scallops, diced bamboo shoots and other eight kinds of ingredients mixed with glutinous rice, filled into the duck belly, after boiling water hot water, hot oil frying, steaming and other processes, sprinkle with thick soup juice, a gourd Babao duck will be served. Eight treasures stuffing meat and vegetarian matching, symbolizing a bumper grain, pot full overflow, is undoubtedly the highlight of the New year's Eve dinner.

On the other hand, Chef Liu Qiang brought his brothers a northeast dish-stewed chicken and sauerkraut. Sauerkraut is refreshing and greasy, which can be said to be a refreshing stream in the New year's Eve dinner. As one of the ways for people in the northeast to store vegetables in winter in ancient times, a variety of sauerkraut inherits the most authentic flavor of the year in the hearts of the people in the northeast.

In the production process, Chef Liu Qiang stressed the importance of stir-frying sauerkraut. Only by drying the water in sauerkraut can sauerkraut be filled with gravy and have a stronger flavor. In addition, Chef Liu also prepared spinach and pork dumplings for the court's New year's Eve dinner, and the strange dumpling stuffing also shocked many users in the studio.

At the end of the live broadcast, two chefs and hosts sat down at the dinner table and talked freely about their New year's Eve dinner stories. Chef Hao mentioned that every year New Year's Eve would personally conduct the New year's Eve dinner and bring a rich and delicious reunion dinner for his family. In the home of Chef Liu Qiang, his parents' specialty is a must for New year's Eve dinner. although its delicacy and delicacy are not as good as professional chefs, the flavor of the New year in this memory is "limited" in his hometown.

As the last and most important reunion meal of the year, New year's Eve dinner carries the deepest hope of reunion and homesickness in people's hearts. On the 28th of the 12th lunar month, Kuaishou cuisine Baiwei New year's Eve dinner live broadcast for users to provide users with the New year's Eve dinner "tutorial", with the north and south of the old iron aftertaste of the hometown.

Not only does Kuaishou have companions, but in the 2023 Spring Festival activities of Kuaishou, Kuaishou has also created multi-dimensional activities such as Yunshang Temple Fair, one-and-one Night Old Iron Gala and Spring Festival singing Concert. Let users "play in Kuaishou", "stroll in Kuaishou", "happy in Kuaishou", "gather in Kuaishou", "warm in Kuaishou". In a variety of activities, Kuaishou will accompany users to unlock the flavor of the Spring Festival and celebrate the Spring Festival of the year of the Rabbit.

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