When the friendly water chestnut meets the ecological chef, the food of cross-species love is sustainable, and the producing area of the paddy field table is zero distance.

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When the friendly water chef meets the ecological chef, the creative delicious spark breaks out! The friendly farming "Guantian Ling Pheasant" has been on sale in 100 Quanlian supermarkets in Taiwan since September. In order to better demonstrate the core value of friendly water chestnut, the Bird Ecology Research Office of the University of screen Science and Technology cooperated with the Guantian Water Pheasant Ecological Education Park in Tainan. A group of Taiwanese ecological chefs were invited to demonstrate the sustainable diet of water chestnuts in the water chestnut field.

This time, the chefs came from different restaurants and restaurants all over Taiwan, using water chestnuts, white radishes and rice planted in the fields alternately, cooking with Chinese, western and Japanese cuisine, and making stewed rice and desserts with unique flavor. the water boiled with water from water chestnut shell is used to make a delicious and delicious drink. The chefs at the scene unanimously said: "the friendly water chestnut is different from the water chestnut eaten in the past, the taste is sweet, the taste is particularly soft, and the food is very delicious."

The dinner party is held in the water chestnut paddy field, and the table is also full of water chestnut elements, which will make people fall in love with water chestnut from vision to taste (photography / Lin Yijun)

The Guantian Ling Pheasant Ling, which is used to restore the water pheasant, is a hot seller, and the all-China Federation will increase its sales next year to sell friendly water chestnuts.

Twenty years ago, there were only 50 water pheasants left in Taiwan. as most of the water pheasants live in water chestnut fields, friendly farming water pheasants began to appear in the folk in order to restore water pheasants. after years of efforts, there are now more than 1700 water pheasants in Taiwan. However, the area of friendly farming water chestnut is only 11.2 hectares, and the overall acreage of water chestnut is shrinking.

In order to take into account the livelihood of farmers and the restoration of water pheasants, the friendly farming brand "Guantian Ling Pheasant" was born, allowing people to protect water pheasants by eating water chestnuts. This sustainable food presentation with the theme of water chestnut is held at the Lvbaotian Farm, which produces "Guantian Ling pheasant Ling". It has been approved by the Agriculture and Food Department for friendly farming and has the Green Protection Mark of the Forestry Bureau and the Wetland Mark.

Farm owner Lin Bing-Huo said that friendly water chestnuts did not sell smoothly in the past. This time, in cooperation with Quanlian from September to the end of the year, they were also very worried about the sales situation. But today, Quanlian purchasing staff came to the scene to tell the good news, "because friendly water chestnuts are very popular, Quanlian said that they will increase the price next year!"

Ecological chefs go to the fields to pick water chestnuts (Photo / Lin Yijun)

Ecological chef spirit: everyone can eat to protect Taiwan's environment and land.

A total of 8 chefs from Jinghua Hotel, Shizui Restaurant, Riyue Tanyun Restaurant, Bo Duoyi Restaurant, Sanyu Weeds Tea, Judan cuisine Pavilion, Mochi Hall Restaurant and Tainan Shangri-La Hotel gathered in all directions to show their skills.

Wu Hsiu-Juan and Ma Aiyun, founders of ecological chefs, say that ecological chefs not only teach cooking, but also a kind of spirit. "by eating, you can feel the beauty of friendly farming, and you can eat back Taiwan's environment in a mouthful."

Wu Xiujuan explains that the ecological chef course has been held for more than three years, taking chefs from all over the country to visit the producing areas and go deep into the tribes, so that chefs can understand different ingredients, understand the production process, and realize the importance of food choices to the environment. Only by changing the thinking of existing food and cuisine, so that consumers can feel the beauty of environmentally friendly crops on the tip of their tongue, can their eating habits be reversed again.

"of all human behaviors, the highest quality is love." Ma Aiyun said emotionally that human beings are the only creatures of all animals that will pay across species. Some people guard the life of birds, some people protect the life of black bears, and some people protect the life of butterflies. These guards are not for personal interests. But a love for life. Guantian diamond pheasants can also eat farmers' love for water pheasants.

Ma Aiyun, founder of Ecological Chef (Photo / Lin Yijun)

White radish, rice husk, water chestnut, water chestnut are all served, beautiful and delicious.

Wu Xiujuan explains that Chinese people's eating habits are nothing more than Chinese, Western and Japanese styles. This time, the chef also asked the chef to demonstrate the use of water chestnut in different styles of cuisine, some of which are more prosperous in the table in the paddy field. The whole table is full of water chestnut and lotus elements. From the plant itself to the visual presentation of cuisine, people are constantly looking forward to the water chestnut cuisine. In order to implement the original intention of protecting the environment, no disposable utensils were used during the whole dinner.

Lin Xianwei, head chef of the Jinghua Hotel, one of the ecological chefs, said that today is the first time in his life to step into the water chestnut field, dressed in a frog costume, and see the difference between the friendly water chestnut field and the water chestnut field next door. I deeply feel that it is not easy for farmers to insist on it for many years. "this persistence is very much like a fool in the eyes of ordinary people, but the water chestnut grown in this way also has a special taste. I am also moved to eat it in my mouth."

Turmeric, water chestnut, popcorn and rice stew (photo / Huang Yunjie)

Wang Weiyu, chef of Tainan Shangri-La Hotel, cooked in Italian style, incorporated the elements of field rotation "water chestnut and white radish" to produce turmeric and water chestnut popcorn stew, which fully demonstrated the circular growth of the field. Water chestnut agriculture and forestry C fire ate a mouthful and was amazed. "it tastes smooth, but it still retains the flavor of water chestnut. It's so delicious!"

What is even more amazing is that the water boiled from water chestnut husk and rice husk can also be used for blending and drinking. Su Lizhong, the tea maker of Sanyu, said that after cooking with shell water chestnut will produce water with a slightly astringent taste. The astringent taste is because the water is alkaline, and when lemon juice is added to neutralize acid and alkali, it will taste a lot, and the color will change from dark to dreamy pink. You can still taste the aroma of water chestnut at the entrance, and you can also add some two-sand sugar water according to your personal habits. Su Lizhong said, "the drink is named 'protecting chicks' because it is a friendly water chestnut to protect the water pheasant."

Weed tea-chicks, water with lemon juice and sugar water, the color is dreamy and delicious (Photo / Lin Yijun)

The recipe of the ecological chef is spread in the local restaurant, and the government and the people cooperate to promote Youshanling Corner.

Li Wenzhen, director of the Water Pheasant Education Park, is full of praise for each dish. Wu Xiujuan says that ecological chefs will teach the creative cuisine developed in this event to the "Xiaolingju" restaurant run by Guantian Qingnong and his wife, so that friendly farming water chestnuts can be sold in various forms, and it is also expected that more chefs will join the use of friendly ingredients in the future.

Yao Zhiwang, director of the South Division of the Agriculture and Food Administration, who personally went to the field to pick water chestnuts, said that he had been very fond of eating water chestnuts since childhood, but in the past, he had seen the newborn baby water pheasants dragged into the water by exotic fish. and see the water pheasants waiting to be released in the wild in the incubator of the water pheasant education park, so they are particularly reluctant to give up the wild birds. After seeing that the farmers adhere to the concept of friendly farming, they invited the Guantian Peasants Association to organize activities together.

Tainan Guantian is the largest and most famous water chestnut producing area in Taiwan. Lin Cheng-jung, director general of the Guantian District Peasant Association, says that the reduction of water chestnut fields is mainly due to lack of work and changes in eating habits, but people will grow if they want to eat, so increasing consumer demand is vital to the survival of water chestnut fields.

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Eat water chestnut to save the baby pheasant! The Water Pheasant Park joined hands to protect the ecology of agriculture and care.

"Guantian Ling Pheasant Ling" buy: https://reurl.cc/j5Gvxm

How to cook water chestnut: https://reurl.cc/avG46l