Today's guide: "three dishes and one soup" has Hong Kong and hair, celery shrimp cake crisp and Q, sweet chicken foot soup is good for beauty! People with bad skin in this soup should often drink, whitening and beauty is the most powerful, once a day, the more you drink, the younger you are!
When it comes to Hong Kong-style tea drinking, it has become a unique food culture in Hong Kong.
Originating in Guangzhou, Cantonese often describes tea drinking with "one cup and two pieces", which really means "one pot of tea with two pieces of dim sum".
In addition to drinking tea, dim sum is also the protagonist, so in Hong Kong, it is not comfortable to meet with friends in the tea house, chat and talk, drink tea sweetheart.
The amount of dim sum is not much, which can fill the hunger and be pleasing to the eye.
Eating "drinking tea" is a common kind of pancake, the taste has shrimp, flower branches, leeks and other choices, the outer skin is crispy and crispy, bite open the inner filling Q bomb, one bite, three or two times to sweep the empty, often let people eat not addictive.
As long as you prepare shrimp, celery, white fat (lard), you can make a classic snack - celery fried shrimp cake.
<h1 class="pgc-h-arrow-right" > celery pan-fried shrimp cake</h1>
material:
200g of shrimp, 40g of celery, 10g of white fat, 20g of coriander, a little salt, sugar, sesame oil, taibai powder, pepper
Get ready:
Cut the white fat into small cubes, celery and coriander, wash the shrimp and absorb the water, chop the puree and set aside.
method:
1. Mix well
The shrimp puree is seasoned with salt and sugar, then add a little white powder to grasp well, shake out the tendons/produce gelatin, add pepper and sesame oil, white fat and mix well to form shrimp glue.
2. Fry
Add celery and chopped parsley, mix well, shape into balls, fry in oil until the surface is golden brown and colored.
Ding-Dong:
1. The shrimp must first absorb the water before it can be chopped into a puree, otherwise the gum will be insufficient after beating, and the taste will be affected.
2. White fat is the pork belly pork skin and lean meat between the fat, and sesame oil such oil is recommended to be added at the end, slightly mixed well, mix too long, the shrimp glue will lose its elasticity, the same affect the taste.
<h1 class="pgc-h-arrow-right" > fried clam meat with leek flowers</h1>
1000g of clams, 150g of leek flowers, 10g minced garlic, 1 teaspoon of fish sauce, a little sugar and pepper
Wash the clams, spit sand and steam for about 4 minutes until cooked, let cool and take the meat, cut the leek flowers into small pieces and set aside.
1. Sauté
Sauté the clam meat in a white pot and remove it; add the leek flowers and a little water and sauté over medium-low heat for about 5 minutes.
2. Seasoning
Add a little oil, add minced garlic and chili peppers and stir-fry until fragrant, then add clam meat and fish sauce, sugar and pepper and stir-fry over high heat to taste.
1. The leek flower can be gently folded at the end first, and the folding is constantly indicating that it is older, and it can be picked out for another soup.
2. If the clams do not spit out the sand, the shell will not be fully opened, and should be picked out not to affect the flavor.
3. White pot is cantonese cuisine meaning not to put oil in the pot.
In addition, buy more seafood, such as fresh clams, fried leek flowers fresh and sweet double, and more nutritious;
Or dried scallops (yaozhu), steamed and shredded into sauce braised cauliflower (broccoli), authentic Hong Kong-style greens are easily served.
< h1 class= "pgc-h-arrow-right" > Yaozhu braised broccoli</h1>
600ml of water, 250g of broccoli, 5 yaozhu, 150ml of yaozhu juice, 2 teaspoons of oyster sauce, a little sugar
Yaozhu over the water, wash off the surface impurities for later.
1. Cooking
Add 150ml of water to the Yaozhu and steam for about 1 hour in the water, remove the disassembly, and set aside the Yaozhu juice.
2. Cook
Bring water to a boil in a pot, add salt, sugar and a little oil, add broccoli and cook until it changes color and is slightly soft, then remove and plate for later.
3. Hook up
Yaozhu juice is seasoned with salt, oyster sauce, and yaozhu silk boiled and then simmered, drizzled with broccoli.
1. Yaozhu makes the taste slightly different according to the place of origin, when seasoning with Yaozhu juice, it is recommended to try the taste, otherwise it is easy to be too salty.
2. Yaozhu due to the size of the different and affect the time of cooking, the steaming process may wish to take part to confirm whether there is steaming too soft or too hard, can be taken out or extended steaming time according to the situation.
People who love to eat corn, corn must not be thrown away, corn must be diuretic, reduce edema, whitening and beauty, often used to boil tea, drop three high.
Korean slimming corn whisker tea is quite popular.
Corn whisker radish chicken foot soup, gummy lips radish sweet, corn whiskers water, to make a Hong Kong-style home-cooked meal, can have the arrogance of Cantonese cuisine and the delicacy of tea drinking.
< h1 class= "pgc-h-arrow-right" > corn whisker radish chicken foot soup</h1>
3000ml of water, 600g of ribs, 350g of chicken feet, 300g of carrots, 1 date, 6g of corn, 20g of ginger, a little salt and sugar
Wash the ribs, wash and peel the carrots, cut into chunks and set aside.
1. Blanch
Boil the ribs and chicken feet in boiling water for about 5 minutes, scoop up and rinse off impurities.
2. Cook the soup
Take another pot of boiling water, put the ribs, dates, ginger to a boil on high heat, turn the heat to low and cook for about 1.5 hours, then add corn whiskers, carrots, chicken feet and cook for another 1.5 hours, add salt and sugar to taste.
1. Cantonese soup should be covered and boiled over low heat, and it is recommended to choose clay pots, casseroles or tiles and other materials, which are less likely to be steamed to dry.
2. Because the soup is cooked for a long time, it is recommended that corn whiskers, carrots and chicken feet should not be added too early, so as not to cook the ingredients until they are rotten and lose their taste.