Hong Kong food
ValerieLueilwitz
There are many varieties of Hong Kong-style risotto, just like porridge, and not just Cantonese risotto, there are also countless varieties of risotto from Europe and America. Some office workers who rush to work usually call it risotto, which is served with a soup and a drink to make a meal. There are many ingredients in it, a wide range of choices, and the taste can be changed every day. <br />To cook risotto well, it requires constant practice. The rice should be made in grains, not soft and rotten like porridge. The rice grains absorb the taste of the soup. The delicious soup and the delicious rice grains make you can eat the rich seafood ingredients in one bite, so risotto has always been one of my favorites. <br />This time, I will teach you to make a simple seafood risotto. The only thing that is difficult to buy is shark meat and shark skin. Shark meat can be replaced with other favorite seafood, and shark skin can be replaced with the skin on the head of a relatively huge fish. Shark skin tastes very smooth and smooth. Except for the skin on the head of the fish or the smooth skin on the fish without scales, I can't think of other ingredients for the time being, so I can only omit them if I really don't have them, but it's missing a taste. <br />Add another cooking method for Laohuo chicken soup. This soup nourishes yin and nourishes liver and kidney. The fat content of black chicken is significantly lower than that of other chickens, making it healthier. The main reason to distinguish real black chicken is the chicken feet. The real black chicken must have five claws. If there are four, then you can quickly buy it in a different place. Don't listen to chicken sellers who find reasons to lie to you. The five claws of black chicken are genetically inherited. The master said it is just like black people can give birth to black people. It is genetic inheritance. Remember, haha.
MelvinCassin
In Hong Kong, rice rolls are a common food in traditional porridge, noodles and rice restaurants. <br />There are many kinds of rice rolls, such as mandarin duck rice rolls, roasted pork rice rolls, egg sausage, vegetarian sausage (shrimp rice rolls), fresh shrimp rice rolls, beef rice rolls, fish rice rolls, pork sausage rolls, etc. <br />Usually, we eat rice noodles for breakfast, with dried shrimp and chopped green onion added on the surface. The reason why the sausage is called vegetarian sausage is not because it is vegetarian, but because there is no stuffing in it. Generally, vegetarian rice rolls are packed with vegetarian vegetables and do not put in ingredients such as dried shrimps and eggs. <br />If you wrap fried ghost in the rice noodles, it becomes a special snack fried two. If you wrap other fillings, you can make other rice noodles. As long as you learn to make vegetarian sausage, you can add fillings to make other rice noodles according to your preference. When eating, cut it according to the length you like. If you want to eat, add sesame paste, sweet paste or hot sauce and other seasonings you like. <br />Sausage vermicelli skins are steamed with cloth. Now most of them use machines to make finished skins. In the past, the ancient method was to sprinkle dried shrimp and chopped green onion before the skins were formed, or wrap other fillings. The rice noodles made in this way will not come loose. <br />Generally, steamed rice noodles are very slippery as long as the formula is correct. They can be slid onto a long board and directly slipped into the mouth. The other is fried rice noodles, which are relatively more fragrant. <br />The combination of rice noodles with sauce is very important. Under normal circumstances, they will be eaten with sauce. Sweet sauces will be flavored with sesame paste and sesame paste, and a little peanut butter and sugar will be added to make sweet sauce. Flax and sesame are completely two things. Although they both belong to the same family and genus, sesame is bigger and has a completely different taste. Don't confuse it.
VivienneKulas
Shark fin is a relatively expensive seafood. It is difficult to master ingredients and is also a dish that tests Kung Fu. If it is not cooked well, it will feel like there is no fin flavor. The eggs should be smooth and tender. It is best to choose Xuanwei ham for shredded ham, followed by Jinghua ham. The best of all shark fins is Tianjiuyi, which is the fin of a basking shark. <br />Nowadays, Hong Kong promotes the need for vegetarian wings every day, environmental protection, and the protection of sharks. Although the taste and flavor of vegetarian wings cannot be compared with real shark's fin, they are more fire-resistant and will not dissolve even after being cooked for a long time. Therefore, many masters are studying how to make vegetarian wings as delicious as real shark's fin, which makes it even more important to pay attention to kung fu. <br />I saw some people say that vegetarian wings are vermicelli, but in fact vegetarian wings are not vermicelli. The main ingredients of vegetarian wings are usually konjac (konjac) and gelatin. <br />The fried osmanthus fin is delicious, and each ingredient is eaten together and has a rich taste, delicious and smooth.
EunaRodriguez
This should be an ingredient found in many coastal cities. There are many ways to make abalone in Hong Kong, but this should be the one that requires the least ingredients and one that you can try at home. <br />The ingredients of this dish are very important. You can't choose dried abalone, but live abalone is a must. Keep live abalone alive when you buy it home and ask the boss to soak it in seawater for you. <br />There are many ways to eat abalone, and the simpler the preparation method, the more difficult it is. For example, many people say that they can make egg fried rice, but it is very difficult to make a simple egg fried rice to meet the standards. However, usually family cooking will not pursue refinement, as long as it tastes good. But abalone is not an ordinary ingredient because it is not cheap, so if it is not cooked well, good ingredients will be wasted. <br />Abalone itself is seafood. As long as seafood is delicious, it will have a fishy smell, so improving the flavor and removing the fishy smell is the key.
AliJaskolski
Hong Kong taro cakes originate from Chaoshan, Guangdong. The cakes are all very delicious, including tea cakes, grass cakes, rat songs cakes, red peach cakes... I like many cakes, and each has a unique taste. <br />Both salty and sweet ones have their own merits, but they are both delicious. <br />I think the proportion must be accurate when making this kind of snacks, and the proportion and dosage cannot be changed at will, otherwise the difference will be thousands of miles. <br />The steamed taro cake has a strong aroma of zongzi leaves and crispy red shallots on it. The aroma of pork and dried shrimp are fully integrated with the shredded taro, while the aroma of the taro itself and the dense, smooth, soft and waxy taste of glutinous rice fill the mouth. The fried golden taro cake also adds to the crispy taste at the bottom. It is crispy at the top and bottom but the layered taste is slightly different. Coupled with the aroma of black pepper and the slightly spicy taste of white pepper, it is a real enjoyment.
JeremyReynolds
This noodle mainly absorbs the characteristics of Guangdong noodles. The smooth noodles with elastic teeth must absorb the essence of the soup, and the soup must be fresh, sweet and delicious. To make a bowl of delicious noodles or brew delicious soup, you must never use chicken essence, monosodium glutamate, strong soup treasure and other flavors. The strong taste must come entirely from natural ingredients. The teacher said that this is the basic requirement of authentic Hong Kong cuisine and should also be the basic requirement of Cantonese cuisine. Why Cantonese cuisine and Hong Kong cuisine are more expensive than other dishes has a lot to do with the production process. A qualified chef must never use MSG or chicken essence. Of course, many hotels boast that they don't use MSG and chicken essence, but they actually use it, especially for making soup. The umami flavor of a few hours can be completed in just a few seconds, saving a lot of cost. <br />Therefore, some high-end hotel restaurants now invite some high-end chefs to cook directly in front of customers. The entire production process, from ingredients to seasonings, is transparent, allowing diners to eat with peace of mind. In fact, as long as the cooking method is right, natural ingredients are rich in flavors and umami, and there is no need to put artificial additives at all.
