Gastronomia de Lingnan: cozinhar na universidade食尚岭南 大学里的烟火

请点击链接观看视频：https://ysln.ycwb.com/content/2023-12/08/content_52373162.html

Gastronomia de Lingnan | Como um dos dez maiores mestres culinários de Chaozhou, Chen Junsheng tem conhecimento de inúmeros pratos clássicos. O "Repolho e Carne de Porco" incorpora a cozinha de Chaozhou, preparando meticulosamente ingredientes comuns. Removendo as folhas exteriores da couve, Chen utiliza as mais tenras para cozinhar e escalda-as em água a ferver. A carne de camarão, a carne magra e a carne branca são cortadas em cubos finos e fritas em lume médio. O fiambre, o sal, o glutamato monossódico e a pimenta são fritos e postos de lado para arrefecer. Em seguida, são servidos como recheio e dobrados em forma de almofada. Depois disso, fritam-se as almofadas de couve recheadas até ambos os lados ficarem ligeiramente dourados, adicionam-se os temperos, deixa-se cozer em lume brando durante 10 minutos e serve-se num prato. 

Gourmet of Lingnan | As one of the top ten culinary masters in Chaozhou, Chen Junsheng has knowledge of countless classic dishes. "Cabbage and Pork" embodies the Chaozhou cooking of preparing common ingredients meticulously. Removing the outer leaves of the cabbage, Chen uses the tender ones for cooking and blanches them in boiling water. Shrimp meat, lean meat, and white meat are finely diced and stir-fried over medium heat. Ham, salt, monosodium glutamate, and pepper are fried and set aside for cooling. Then they are served as the stuffing and folded into a pillow shape. After that, pan-fry the stuffed cabbage pillows until both sides are light golden, add seasonings, simmer for 10 minutes, then serve on a plate. 

Compared to traditional apprentice-style teaching, culinary education in universities not only imparts necessary theoretical knowledge and practical skills to students but also provides them with a rich cultural background and a broad platform, offering more possibilities for their career development after graduation. The mentorship of experienced chefs like Chen Junsheng in school is a true witness to the inheritance and development of Chaozhou cuisine. #LingnanCuisine

作为潮州市十大烹饪名师之一，无数经典名菜，陈俊生熟记于心。

“玉枕白菜”，潮州菜粗菜细作的代表菜式。白菜去掉外瓣，取出嫩叶，洗净用滚水焯熟，把虾肉、瘦肉、白肉、湿香均匀切幼粒，用中火炒熟。加人火腿末、精盐、味精、胡椒粉炒匀为馅料，摊凉待用。包成长约4厘米的枕包状，用文火煎至两面呈浅金黄色，加入调味配料，焖10分钟，出锅装盘。

相比较传统的师带徒模式，大学里的烹饪教学，不仅向学生们传授了必要的理论知识和实践技能，更能以厚重的文化积淀和广阔的平台，为学生们毕业后的就业发展提供更多可能性。老带新、师带徒。陈俊生在学校里为学生传道授业的身影，正是潮菜传承发展的一个真实见证。