The temperature dropped all at once
This time
Drink a bowl of hot soup
Couldn't have been warmer
Suzhou people love stew
Pay attention to the original taste
And Cantonese people cook soup
It looks like a bunch of ingredients
A strand of brain put into the pot and stewed
Not really
The choice of soup ingredients is very exquisite
The ingredients were chosen
In order to make the umami taste promote each other
Fresh on top
Cantonese soup
Cantonese-style simple restaurant, Cantonese people love to drink soup, a variety of soup products emerge in an endless stream, as a Hong Kong-style simple restaurant, soup is naturally the main hit
The shop's signature soup is "Cordyceps Monkey Head Mushroom Chicken Soup", the soup in Guangdong and Hong Kong mainly pays attention to the combination of the flavor type and nutrition of the ingredients themselves, without adding chicken essence MSG seasoning, purely using the umami taste of the ingredients themselves to fuse into the final taste of the soup, so the selection of materials is also extremely exquisite.
It is simmered with fresh cordyceps flowers and sun-dried lion's head mushrooms, and the dried lion's head mushrooms are particularly fresh and fragrant.
Coupled with the blessing of the old hen soup, special supplement in winter, for friends who stay up late and work particularly long, it is especially suitable for drinking this soup, because lion's head mushrooms will have a little bitter taste, so add Su-style candied dates, synthesize the bitter taste in the soup, but it will be a little sweet.
Red dates to replenish qi and blood, high-protein cordyceps flowers, spleen and stomach lion's head mushrooms combined with delicious chicken soup that has been simmered for more than an hour.
How does this kung fu soup taste? The umami taste and the freshness in the soup we usually drink are not the same, the umami taste of the mushrooms will be more concentrated, the lion's head mushroom is very sucking soup, it looks like a full one, a bite down the instant the soup comes out, and the aftertaste will have a trace of mushroom bitterness in it.
Baked pork chop rice
Baked pork chop rice is also different, the Hong Kong style feature is in this sauce, the marinated pork chops stick a little flour, wrapped in egg liquid.
Pork chops do not need to be too cooked, because they must be put into the oven, and the pork chops are slowly fried until they are seven or eight minutes cooked, and the meat pieces at this time are slightly pink. Sauté onions, pineapples and tomatoes until raw and special sauces are spread over a bowl and sprinkled with cheese and placed in the oven.
The cheese on the upper level, unlike the baked rice we usually eat, has a strong ductility, but it is very good to wrap the pork chops inside, so that the aroma is not lost, if it is tender, it will feel uncooked, if it is older, it will have the feeling of firewood, and the tenderness is just right.
Tomato juice brings a sour taste, that after adding pineapple, the sweetness will make the taste rich, and with the strong aroma of cheese, you will feel that the whole bowl of rice will not be too dull, nor too greasy.