Let's have a sweet bowl of sugar water!
No gourmet head can escape the recommendation of big data, and seeing He Chaolian's [Foodie Lotus] collection start to live again, Ben CO suddenly became interested!
This time, she took the super sweet (and soon to be released version) mango at home and reproduced the mango pudding from the Hong Kong-style tea house at home. Watching the large grains of diced mango flesh solidify in the mousse body, the spoon gently digs a spoonful, duangduang, especially Q bomb. Through the screen, I smelled the strong aroma of mango, mixed with the smell of milk and coconut milk, and it sneaked into the nasal cavity.
Have seen the production steps in the video, simple, no technical difficulty, no oven, we can easily reproduce it at home, tea and dinner after such a small dessert, mango controllers walk by do not miss ~
【Saving Version】
1. Take out the mango that cannot be eaten at home, cut half into diced mangoes, and generally mash into puree;
2. Fish gelatin powder, an appropriate amount of sugar mixed with hot water, set aside to cool, fish gelatin powder is known as gelatin powder, is used to make the pudding refrigerated and solidified;
3, mango mousse part He Chaolian made a new attempt, in addition to the regular milk and mango puree, she also added coconut milk and mango flavored ice cream, so that the taste layer is richer, coconut milk, mango has always been a fairy match, in the pudding is no exception.
4. After the mango mousse is whipped in the wall breaker, add the fish gelatin powder and mango granules prepared in advance, and finally mix them together and refrigerate them in the refrigerator, waiting for the sweet and tender pudding "unboxing moment"~
Mango pudding is a very classic existence in Hong Kong desserts, of course, there are also such as double skin milk, poplar nectar, milk stewed eggs, etc., mentioned classics are almost inseparable from the combination of fresh fruits and dairy products, to know that Hong Kong-style desserts, the earliest originated from the traditional "sugar water" in the Cantonese diet, sugar water belongs to Cantonese cuisine, Guangdong and Hong Kong are the same source, diet is naturally inseparable.
Sugar water, morning tea, roasted flavor... This Cantonese cuisine soul of this CO has been completely aroused!
When it comes to Cantonese cuisine, morning tea must be the most common contestant, and Cantonese morning tea pays attention to [one trick and two pieces], which means a pot of tea and two dim sum. As a level 10 "Crazy" fan, not only do you need Brother Qiang's same pig's foot noodles to taste, but also crazy love with morning tea, especially when chasing dramas at night, I can't wait to search for the nearest Cantonese restaurant to my home, and book a rush to the next morning.
During the Qing Dynasty, there was a restaurant called "Yili Guan" in Guangzhou, and there was a plaque of "tea party" hanging at the door, and passers-by, tourists and businessmen came here to brew a pot of tea, and exchange chatter while resting, which was the predecessor of the tea house.
Cantonese people get up early and sit together as a family, the young guys go to work after morning tea, and the older ones bring newspapers to eat leisurely in the morning. Sighing tea chatter has become a way of leisure and has gradually evolved into a social culture.
"Have you ever drunk tea?"
"Gotta drink tea."
The tea in morning tea is generally based on chrysanthemum tea, Pu'er tea, Tie Guanyin, and oolong tea, but now tea is a "supporting role", and exquisite dim sum is the soul. This has to mention the "four heavenly kings" of Cantonese morning tea: shrimp dumplings, dry steamed roast sales, char siu buns, egg tarts.
The shrimp dumplings are of course the star contestants in the morning tea, and the crystal skin is faintly revealing the prawns with full particles inside, like a rosy baby face, which looks gratifying. The juice is rich in one bite, and the crisp shrimp are smooth and delicious!
In addition to the regular shrimp dumplings, the goldfish and shrimp dumplings at Zijin Ge Chinese Restaurant are eye-catching in shape, inspired by the goldfish alley where the Waldorf Astoria Hotel is located. Of course, the ingredients are also excellent, choose abalone and shrimp and then add lobster soup to make tender shrimp dumplings, how to get a "fresh" word.
Zijin Pavilion Chinese Restaurant
Goldfish and shrimp dumplings
Cantonese people make their fortune with water, dry steaming is cooked with steam, unlike northern roasting, dry steaming selling will burst juice! The golden steamed skin wrapped in minced pork is usually served with refreshing ingredients such as horse hooves and bamboo shoots, and sprinkled with crab roe or shrimp on top.
Char siu bun is like a blossoming steamed bun with char siu minced pork, isn't it a lot more cordial to describe it this way? When wrapped, it is kneaded into the shape of a bird cage, put into the steamer and cooked "grin", and the aroma of char siu is exuded. The snow-white skin is fluffy and soft, and it is very dense when you bite into it.
Four Seasons Hotel Beijing Cai Yixuan Restaurant launched this char siu meal bag skin is as golden and crispy as pineapple oil, the filling is Cantonese char siu fragrant but not greasy, the puff pastry is like the finishing touch, the aroma is rich and full of mouth.
Cai Yi Xuan
Puff pastry char siu meal kit
If you think the Portuguese tart is too sweet, you will definitely fall in love with the Cantonese egg tart. The egg tart skin is layer by layer of crisp, the taste of the bite is similar to cookies, the more dregs are dropped, the crispier, the filling of the egg milk is like pudding, is duangduang's egg pudding, smooth and tender, egg aroma mellow and rich.
In addition to these four heavenly kings, red rice sausage, money belly, durian crisp, radish cake, and steamed phoenix claws that melt in one sip... Every dish wants to rain and dew evenly, just thinking about it makes me hiss and drool, I wish I had an appetite of 256G.
Image source: Little Red Book @ Didi Don't Long Meat
After the classic morning tea, let's talk about Cantonese boutique dishes.
The traditional Cantonese roast taste is generally these four raw materials: one pig and three birds, birds refer to chickens, ducks, geese, such as the well-known Cantonese roast goose, roast duck and crispy roast meat are in this category, in addition to the conventional roasting and roasting, but also include dipping, marinating, smoking and other techniques, such as white chopped chicken, soy sauce chicken.
In "God of Food", Stephen Chow's Stephen Zhou can never forget the bowl of char siu rice that the turkey gave him, and it is precisely because of this that the story of the gloomy rice is lost. How many people are obsessed with char siu rice because of this movie? Come, raise your hand in the comment section.
Black Hair Pork Honey Char Siu is a classic roast flavor in Cantonese cuisine. The secret sauce is properly blended with char siu pork, which is moderately sweet and salty, full of aroma but not greasy. The Purple Golden Pavilion is made of fat and lean pork belly, and the surface is grilled with a layer of honey over high fire, making its surface burnt and crispy, mellow and luscious, and the aftertaste is endless.
Zijin Pavilion Chinese Restaurant
Signature honey sauce char siu
This time, the new spring menu on the Zijin Pavilion also has Cantonese-style hanging roasted spring chicken, and the tender three-yellow chicken is baked in the Cantonese oven, and it is wrapped in a layer of shiny color and oil, and the chicken is also tender when bitten.
Zijin Pavilion Chinese Restaurant
Cantonese hanging roasted spring chicken
Cai Yi Xuan's char siu sauce is also exclusive and secret, and the fine taste has a unique lemon honey taste. The sweet taste doubles once again after two and three times of roasting, and a little lemon sour taste collides with the meat aroma again, which is a unique taste that wanders between the textures of the meat.
Cai Yi Xuan
Lemon honey black pork char siu
In addition to char siu, roasted pigeon is almost a must-order dish on the Cantonese table. First smell its fragrance and then see its bright color, roasted pigeon skin is crispy and tender meat, wins with sweet, tender, delicious and juicy, a light bite will burst juice in the mouth, solid and rich fat, the more chewed the more delicious.
Fuchunju's Miaoling pigeon is cooked in a marinated and then roasted cooking method, with homemade sauce layered to taste, the skin is crispy, the meat is tender and juicy, and it is suitable for tasting with wine.
Fuchunju restaurant
The signature young pigeon
Soup is also an indispensable part of Cantonese cuisine, Cantonese people have a habit of drinking soup, and fish maw chicken is one of the masterpieces of Cantonese soup. A bowl of stewed goji berry maw soup, the combination of the best maw emperor and the chicken soup simmered for five hours, the smooth and mellow taste is fragrant, and I feel that I have been greatly supplemented.
Fuchunju restaurant
Clear stewed goji berry maw soup
Cantonese cuisine pays the most attention to raw materials and cooking techniques, while restoring the original flavor of the ingredients, each dish will be carefully crafted before being served on the table, and eating has become a ritual thing. Which dish is the ceiling of Cantonese cuisine in your heart?
Image source: Brand / Visual China / Douban / Xiaohongshu