Hong Kong food
EladioChristiansen
It's a very simple dish, but it's really delicious. <br />Hong Kong is a food paradise, but Hong Kong girls are very thin. This is related to Hong Kong people's concepts. Basically, girls meet to discuss their weight-loss experiences with each other. There are weight-loss advertisements all over the street. There are many weight-loss products when you enter Shiduo, not weight-loss drugs or weight-loss tea, but many snacks are for weight loss, such as weight-loss sugar, weight-loss coffee, weight-loss biscuits, weight-loss drinks... Everything is for weight loss. Basically, many girls will check how many calories it contains before eating, and except for old-fashioned tea restaurants, many foods will have marked how many calories it contains. <br />Generally, salt and pepper shrimp in Hong Kong is like sandstorm chicken wings. It must be deep-fried. This dish comes from the Chaoshan area of Guangdong. This dish seems to be specially for people who lose weight. It does not need to be deeply fried, so it is delicious and has very low calories. Basically only the calories of shrimp. The taste is very similar to roasted food. The shrimp has a dry and fragrant taste, which is very suitable for making snacks or serving with wine.
LucileMitchell
Many dishes in Hong Kong come from Cantonese cuisine. Speaking of eating seafood, most of the seafood in Hong Kong are eaten in a similar way to Cantonese cuisine. They all eat the sweetness of the seafood itself. Fresh seafood can be eaten with simple cooking to taste the fresh sweetness of the ingredients themselves. If you tell me that the simplest cooking method is too fishy, it can only mean that your seafood is not fresh enough at all, or the slaughter method is incorrect. This has nothing to do with your cooking skills. It is all because of the ingredients. I think this is why the mainland likes to make fish with strong flavors, so the final taste is not the fresh sweetness of the seafood, but the taste of the ingredients. <br />For some people with strong flavors, Cantonese food or Hong Kong food has no flavor. In fact, what they eat is the taste of the ingredients themselves. The beauty is that the flavors of the different ingredients are mixed just right so that the main ingredients can The flavor is highlighted, and there is no need to add any extra chicken essence and other flavors. <br />When it comes to the freshest wild seafood, the best way to cook it is actually steaming. If rock salt and brewed vinegar are added, it will be the best. No extra matching is needed at all. <br />But if fish are farmed or frozen, then we must find some way to remove the fishy smell and improve the freshness. But no matter how you do it, the fresh sweetness of the fish itself must have.
FaustinoQuitzon
When I saw some friends named the "Typhoon Shelter ××", I wanted to say a few words. In fact, there are many dishes in the Typhoon Shelter, but except for fried spicy crabs in the Typhoon Shelter, which is done in that way, other dishes in the Typhoon Shelter are not done in that way. The reason why it is called Typhoon Shelter ×× is because it comes from Typhoon Shelter. Not all the dishes in the Typhoon Shelter are fried in that way, nor are they produced by Shelter with fried garlic grains, such as sandstorm chicken wings. <br />Sandstorm chicken wings are a snack member of many Hong Kong restaurants. They are a little similar in appearance to salt-pepper chicken wings, but the taste is very different. You have to fry it until it is dry and hot enough, and it will taste crispy. Spread the garlic grains on the ground, but once you bite it down, you will have to flow out full of gravy. If you fry it until the meat is dry and firm, it will be a failure.
CatalinaMuller
When it comes to pineapple cakes, many people think of Taiwan. In fact, pineapple cakes are also available in Hong Kong, which are very common as afternoon tea snacks in the family. <br />The stuffing of pineapple cakes in Hong Kong is all pineapple. The reason why most of the pineapple cakes sold outside now are winter melon fillings is not because of the taste, but because of the price of raw materials. Winter melon is much cheaper. <br />The truly traditional pineapple cakes are made with pure pineapple. Moreover, the selection of pineapples is very important. Choose pineapples with strong pineapple aroma and high sourness. Why not choose pineapples with high sourness? Because the sourness is strong and the pineapple flavor is strong, only after boiling the filling will leave some sourness and taste it will taste sweet and sour, rather than simply sweet and greasy. <br />As long as you learn pineapple crisp, you can change the filling to your favorite fruit filling, including peaches, STO pears, mangoes, etc.
SallieHickle
In Hong Kong, tofu pudding has always been a classic sugar water, and any restaurant will have a sugar water. <br />Sugar water is not sugar and water in Cantonese. It can be understood as sweet soup, stewed desserts, etc. <br />In the old days, specially brewed sugar water was poured on the freshly made tofu flowers and eaten directly. <br />Nowadays, in order to satisfy the tastes of young people, some new sugar water shops add red bean paste, mung bean paste, hot chocolate, various fruits, sago, coffee, milk tea, juice, jelly, black sesame paste, sweet soy milk, as long as it is sweet. Food can be added to it. <br />However, judging whether a tofu flower tastes good does not depend on its accessories, but whether the tofu flower itself is strong in bean flavor, whether the taste is soft, tender and smooth, and whether it seems to have a peculiar smell (this is related to the ordered supplies and the grinding method). <br />Soybeans must be carefully selected. A bad bean destroys the quality of the entire pot of tofu. Water is also very important. Whether it is making tofu, making tea, making soup, cooking rice, etc., as long as there is a lot of water, you must care about the quality of the water. It is best to use a filter to filter the water. <br />There are many ordered tofu products:<br /> Calcium sulfate, the main component of gypsum, is harmful to the body<br /> Magnesium chloride, the main component of bittern, is harmful to the body<br /> The main ingredient of salt dew, the sour agent, can be prepared by adding special sweet potato flour or corn flour<br /> Shredded cabbage (agar)+ bean gum<br /> The main ingredients are broccoli essence, locust seeds or guar beans. They can only be made into cold tofu flowers, not tofu.<br /> Glucolactone is tender, older than tofu, and tender than plate tofu. It cannot be used to make plate tofu.
EveretteEmmerich
Hong Kong-style glutinous rice chicken comes entirely from Guangzhou glutinous rice chicken, but nowadays many tea restaurants are no longer authentic at all. Most of them steam the ingredients first before wrapping them in lotus leaves for sale, because this makes the lotus leaves look the freshest and seem to have just been baked. In order to save costs, the selection of chicken, glutinous rice and ingredients is also mainly to save money. <br />In fact, glutinous rice chicken must be wrapped in lotus leaves before steaming, so that the aroma of lotus and glutinous rice will blend together. During the steaming process, lard will continue to wander in the glutinous rice, bringing the aroma of chicken and the aroma of lotus leaves to the glutinous rice. In the glutinous rice, and finally, the glutinous rice is evenly brought into the chicken. The successful glutinous rice chicken, the aroma of chicken, the aroma of ingredients and the sweetness of glutinous rice completely blend together. The aroma and taste are all uniform, and no ingredient will snatch the aroma of the protagonist "glutinous rice chicken". At this time, the glutinous rice chicken has been completely combined into a whole. This combination is a wonderful combination of fragrance. <br />The ingredients added by different tea restaurants will vary, but in order to look more luxurious and beautiful, some restaurants add materials that rob the aroma of the glutinous rice chicken itself, and can no longer eat the original glutinous rice chicken cooked by old-fashioned tea restaurants using traditional methods. <br />Some glutinous rice chickens will be added with barbecued pork, salted egg yolk and white oil sausage. This glutinous rice chicken is mainly based on the flavors of glutinous rice and chicken, so no other ingredients with too strong flavors are added to avoid overshadowing the two flavors. <br />For Hong Kong people who have morning tea and glutinous rice chicken is a must-have snack, glutinous rice chicken is a must-learn tea.
