Hong Kong food

pineapple bun

MyrticePollich

Ingredients: high-gluten flour

Gangli Honey Houdos

FilomenaQuitzon

Ingredients: honey,ice cream,unsalted butter

Hong Kong-style shrimp wonton

NewellKuvalis

The wonton uploaded today is very popular among foreigners in restaurants run by Hong Kong people overseas. I remember that when I worked in a restaurant, foreigners went to Chinese restaurants to eat. In addition to ordering Yangzhou fried rice, spring rolls, and sweet and sour pork, they must order ShrimpWontonSoup. The ingredients and packaging method of this wonton are different from the ones we usually make ourselves at home. If you are interested, you can take a look at the step chart.

Xiangmao glutinous rice paste

AminaJacobs

Ingredients: glutinous rice flour

Hong Kong-style beef brisket noodles

VergieJohnson

The sirloin eaten in Hong Kong is fragrant and crispy, and it feels like it melts immediately in the mouth. The strong aroma will not be forgotten for a long time. Compared with the sirloin eaten in Shenzhen, the taste is purer. In the mouth, it is full of beef aroma, not complicated at all. Thinking of the taste, I tried making this sirloin noodles myself. It feels 8 points similar, not bad ~~~~~

Homemade Hong Kong-style milk tea

ArvelHand

I am a total milk tea maniac, so I deserve to die of fat.︿(￣︶￣)︿<br /><br /> There is a way to make Hong Kong-style milk tea that I love very much. After all, you can make it yourself and have enough food and clothing. If you drink it from outside, you don't know what has been added...

Hong Kong-style potato

SimoneHettinger

This is the second time I have made sesame potatoes. The child thought it was delicious, so I continued to work hard and made it again. Last time I was in a hurry, so I didn't take photos. I won't let it go this time. Since it's delicious, I want to share it with my friends immediately, so I quickly uploaded it. This is simple and easy to make "sesame potatoes". Maybe you have already done it, but it doesn't matter, I still want to share it with you. If you have any incorrect steps, please ask your friends to give you advice... The last time I made it, I didn't put drinking pigments in it. I thought the color was too light and too white. This time, I took the liberty of giving it some color, but I accidentally put too much color on it. It became this Mo Di... Orange…La…

Hong Kong-style egg tarts

JaymeNienow

She learned this egg tart from other bloggers. She learned it on a Hong Kong forum. The publisher said that it was a recipe from Saint Anna's Cake House in Hong Kong. I have never been to Hong Kong, so I don't care about the source and name. Therefore, we will not pursue the egg tart in Hong Kong. But this kind of egg tarts do exist in stores. As long as it tastes good. <br />This tart skin saves the trouble of "folding the quilt" of traditional meringue egg tarts. It is much simpler to make, but it tastes very good. The skin of the tarts is thin and crispy, and it melts immediately in the mouth. It is paired with a sweet and smooth egg custard. I prefer this one to the crispy egg tarts.

Hong Kong-style stir-fried radish cake

BrandynBlock

I believe everyone is no stranger to radish cakes. Here is a way to eat radish cakes, which is also a common way to eat them in Hong Kong. You can buy ready-made radish cakes and cut them into slices to make them, or you can make them yourself radish cakes, and then put them in the refrigerator for freezing. At this time, you just need to take them out and cool, cut them into slices and fry them until golden on both sides. <br />You can refer to my Hong Kong-style Golden Radish Cake for making radish cakes. If anything goes wrong while doing it, you can ask me directly and I will be happy to answer it for everyone.

Hong Kong-style fried dui

TerrenceKris

There is a saying in Cantonese called "Holding a hot fried pile in your hand". Even friends who do not belong to Cantonese-speaking areas should often hear it in TVB Hong Kong dramas. Have you ever thought about what a fried pile is? Today's protagonist is fried pile. It used to be food for the New Year, but now it belongs to snacks.<br /> This snack was very popular, and different people praised it when eating it, so it was brought back to their hometown by people from different places. People from different regions gave it different names. Cantonese people also brought this snack to Hong Kong.<br /> As a snack, the taste, aroma, and appearance are perfect. It is also very good to fry a large pot as a snack for everyone before entertaining relatives and friends at home. <br />The frying piles are rumbling, and the house is full of gold and silver<br /> Every festive season, you must fry fried oil horns, commonly known as "boiling oil pan", which means that people are round and rich, and can also add to the flavor of the New Year. <br />During the Chinese New Year, relatives and friends will definitely send one or two fried piles when giving gifts to each other to bring wealth to each other. The actual reason why it is difficult to make a hollow fried pile is because of the material ratio problem. As long as the right materials are added, the fried pile will expand into a hollow fried pile. Even if you wrap the stuffing you like to eat, you will still feel the need to go down. It feels hollow in the middle.