Comprehensive Restaurant Prep: Wontons with Superior Stock, Marinated Black Cod, Scallop with Peeled Tomatoes, and Sesame Oil Cake
ID: 848f1f54...
A comprehensive behind-the-scenes look at the prep work for a modern tasting menu at Yingtao, a Michelin-starred contemporary Chinese restaurant in NYC. It features delicate wontons served in a rich superior stock, dry-aged black cod with ginger-scallion marinade, scallops with plum-marinated yellow tomatoes, and a unique sesame oil cake dessert.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Dry-age black cod, portion it, and marinate only the flesh side in a ginger-scallion blend for 30 minutes. → Prepare a plum-sugar marinade, then blanch, hand-peel, and marinate yellow cherry tomatoes inside it. → Fold a bouncy filling of pork, prawns, seasonings, and whipped egg whites into gold-nugget-shaped wonton wrappers. → Simmer whole chickens and chicken feet overnight to extract gelatin for a rich, lip-sticking superior stock. → Bake sesame oil cake and plate with sesame chantilly, soy caramel, red bean paste, and red bean ice cream.
Cooking Steps
Brief Cooking Order
Dry-age black cod, portion it, and marinate only the flesh side in a ginger-scallion blend for 30 minutes. → Prepare a plum-sugar marinade, then blanch, hand-peel, and marinate yellow cherry tomatoes inside it. → Fold a bouncy filling of pork, prawns, seasonings, and whipped egg whites into gold-nugget-shaped wonton wrappers. → Simmer whole chickens and chicken feet overnight to extract gelatin for a rich, lip-sticking superior stock. → Bake sesame oil cake and plate with sesame chantilly, soy caramel, red bean paste, and red bean ice cream.
Introduction
A comprehensive behind-the-scenes look at the prep work for a modern tasting menu at Yingtao, a Michelin-starred contemporary Chinese restaurant in NYC. It features delicate wontons served in a rich superior stock, dry-aged black cod with ginger-scallion marinade, scallops with plum-marinated yellow tomatoes, and a unique sesame oil cake dessert.
Step 1
【Dry Aging】Hang and dry-age house-made lap cheong sausage, cured pork belly (lap yuk), and whole black cod in the dry ager to concentrate flavors and extract moisture.
Step 2
【Marinated Black Cod】Prepare the ginger-scallion marinade by blending ginger, scallion, and Shaoxing wine. Spread the marinade evenly onto a tray and place portioned, dry-aged black cod flesh-side down. Marinate in the refrigerator for 30 minutes, keeping the skin side dry.
Step 3
【Scallop & Tomato Dish】In a saucepan, combine preserved plums (Hui Mei), rock sugar, orange peel, and water. Simmer until the rock sugar melts completely to create the sweet and sour tomato marinade.
Step 4
【Scallop & Tomato Dish】Pre-score yellow cherry tomatoes with a small cut, blanch them quickly in boiling water, and shock in ice. Carefully hand-peel the tomatoes and place them into the cooled plum marinade. Serve with fresh scallops, sliced strawberries, and sliced goji berries.
Step 5
【Wontons】Prepare the wonton filling by mixing ground Berkshire pork, chopped tiger prawns, abalone sauce, 13 spices, garlic chives, white pepper, salt, and whipped egg whites. Fold the wontons into traditional golden nugget shapes, signifying prosperity.
Ingredients List
Important Notes
For the marinated black cod, avoid getting any marinade on the skin to ensure it can be seared perfectly crispy.
Peeled cherry tomatoes should have a slightly larger score cut so that the plum marinade can easily penetrate the interior.
Whipping the egg whites before folding them into the wonton filling is crucial for achieving a bouncy, light texture.
The yellow fat layer on top of the superior stock is packed with flavor from the corn-fed chickens; save it to season rice.
A wine fridge is the ideal environment for fermenting the crystal century eggs because standard refrigerators are too cold for fermentation.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...