Hongyan Seafood Restaurant In March of spring, the southern region is always cold and rainy, and the spring is warm and rainy. In this spring day where the weather is changing, it is a good time for diet and health. Recently, Shang Palace Shangri-La Hotels and Resorts has launched the "Yang Yan Package" to provide beauty recipes for the beauty-loving lady in a healthy diet in March. Lohan and sea coconut stewed pork soup Cantonese people love to drink soup is famous, is the so-called "I would rather eat no food, no soup without soup." Soup is the absolute main dish on the table of Cantonese, a bowl of pure heart and lungs, "Luohanshen sea coconut stew pork soup" is best for drinking in the warm season. This soup is sweet and sweet, and the refreshing taste of Luo Han Shen is matched with the gentle softness and nourishment of the coconut on the sea floor. After a long time, the stew is delicious and has a long aftertaste. According to He Zhijun, the executive chef of Chinese cuisine at Shang Palace, Luo Han Shen, also known as Xiang Qi, is a rare and valuable crop produced in Shan County, Shandong Province. It has a good therapeutic effect and can enhance resistance and prevent cardiovascular disease after eating. The role of the disease. It is understood that in the ancient times, Luo Han Sen was also a tribute to the Imperial Palace and was recorded in the Pharmacopoeia such as the "Compendium of Materia Medica". It is shaped like a big bellied Lohan. Because it is planted with organic fertilizers, it is not a pesticide, so it is a natural, pollution-free organic nutritious health and nourishing food. As for sea coconut, it has the functions of nourishing yin and tonifying kidneys, enriching the lungs, strengthening the body's functions, and adding non-fat and not-so-fat pork can nourish yin and tonic and nutrients. Therefore, the soup of glutinous rice is not only delicious but also delicious. Can heat lungs, cough and phlegm, thirst and thirst but also able to keep fit. Crab prawn Chinese cuisine emphasizes "color, flavor, and flavor," and the dishes in the beauty package fully demonstrate the ingenuity of the chef. A dish of unique shape, "crab yellow prawn", savory crab yellow crab juice ticked out on the plate, the yellow crab is particularly attractive crab. A piece of prawns with an open edge stands on a piece of white bean curd. The three-dimensional shape is like a phoenix-like fin, with both style and style. As soon as they bite, the fresh shrimps and the savory taste of crab yellow are combined together, leaving the teeth cheeky "fresh". Master He said that the choice of raw materials for this dish is also a matter of fact. Tofu is a beauty health food. It's hard to say why crab meat is used instead of crab meat. Crab meat has more protein than Crab, while high protein intake is prone to “acneâ€. In order to allow the beauty-loving lady to feel at ease, the master spent a lot of time trying to use the material. Another seafood dish, "Hongyan Seafood," is also quite sophisticated in the choice of nutrients. In the form of a basket-like “cocoonâ€, there are not only fresh seafood such as shrimp, fresh scallops, and crabs, but also red, yellow, and green peppers, which are colourful and delicious. The selected three-color peppers are green food space peppers planted without soil. Since no foreign genes are introduced during the cultivation, they are safe and nutritious and are ideal health foods. Space pepper contains very rich vitamin C, which can clear the stomach and balance the diet. Its combination with seafood is both novel and unique. It is both "type" and nutritious. Colorful scallop fried rice Many women are aware of proper dieting of coarse grains in the diet, which can meet the needs of the body and maximize weight loss. Therefore, coarse grains are increasingly favored by ladies. However, the traditional method of coarse grains has always been somewhat difficult to achieve a sense of refinement, but the dishes that are made of coarse grains cooked by the chefs of the Shang Palace are not at all crude. It is a staple food of spleen-enhancing digestion with black glutinous rice, corn, glutinous rice, and other coarse grains as the main ingredient, and “multicolored scallop fried rice†made from white rice, peas, and dried scallops. It is not only fragrant and delicious, but also rich in nutrition. A "Japanese pumpkin steamed lily" is even more unique in its production. Master He introduced that because the pumpkin taste is softer, the flavor of the lily fried with daily practice is more brittle and the taste of the two differs greatly. In addition, if the lily is overcooked, it will turn black and the color will be affected. In order to reconcile these "contradictions," the cook first crushed the lilies and made them into mud when they were cooking, making them a soft lily mud that tasted a bit like a smooth, muddy mud. The clove-enriched lily mud is eaten with the pumpkin. The novelty is accompanied by a different kind of flavor, and health is permeated with a beautiful mood.
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