Sitting in rows,
Eat pink fruits,
Little kids tell jokes...
Whenever this melodious nursery rhyme sounds, many neighbors can't help but smile and sing along with a few words.
The "pink fruit" in the lyrics is one of the traditional dim sum in Guangdong. The Cantonese-style powder fruit, also known as "Sister Pink Fruit", has a long history and is quite popular.
Hey?
Why add the word "Sister E" when naming?
Is there a relationship between "Sister E Pink Fruit" and "Chaozhou Pink Fruit"?
Don't worry,
Morning tea, but the "compulsory course" of the old Canton!
Today, Yangyang will take you to understand this traditional dim sum~
Sister E's reputation for making pink fruits has been passed down to this day
As the executive chef of Guangzhou's long-established Datong Restaurant, Chef Ho Wai Kuen knows a lot about this dim sum. He told Yang Yang that there are not many restaurants with Sister E's pink fruit skills now.
Master Ho Wai Kwon
Sister Pink Fruit originated in the 30s of the last century. Legend has it that a maid named "Ya'e" pioneered this dim sum when entertaining guests at a large household in Xiguan and won the love of the guests. Later, the powder fruit was also transferred to the tea room for sale, and it was all the rage. This also allowed it to be passed down and was named "Sister Pink Fruit".
Sister Pink Fruit
Xu Liqing, who is known as the "Dim Sum Girl" in the industry, comes from Datong Restaurant. She improved the pink fruit from the handiwork and filling, making it one of the restaurant's signature dishes.
Sister Pink Fruit? Teochew Pink Fruit? It's very different
Many neighbors can't distinguish between "Sister E Pink Fruit" and "Teochew Pink Fruit", but for dim sum chefs, there is a big difference between the two
Dim sum chef Chen Yingjie has been making Sister Pink Fruit for 4 or 5 years, and in his opinion, the difference between Sister Pink Fruit and Chaozhou Pink Fruit is mainly in the shape and filling.
Master Chen Yingjie
"Sister E's pink fruit is olive core shape, while Chaozhou pink fruit is chicken crown shape." Master Chen introduced that in terms of filling, Sister E's powder fruit is a fixed five kinds of filling: lean meat, shrimp, winter shoots, mushrooms, and char siu. When stir-frying, the filling of Ejie powder fruit is dry and refreshing, which is different from the wetness of Chaozhou powder fruit.
(Chaozhou Pink Fruit Map Source Network)
Fine filling, use a knife to pat the skin "fast thin round"
To make the traditional and authentic Sister Pink Fruit, the most important thing is the filling! The chef will select fresh ingredients, cut the lean meat, shrimp, winter shoots, shiitake mushrooms and char siu into nail slices, stir-fry and set aside.
"Cutting the filling is the hardest. I studied for two or three months. Master Chen told Yangyang that the filling knife worker of Sister E's powder fruit must be "delicate", otherwise it is easy to break the powder skin.
The skin of the powder fruit is flexible and transparent, and there are many skills to do well. According to Chef Chen, corn flour and noodles should be mixed in a ratio of 6 to 4, with hot water, and kneaded into a smooth dough.
Once the dough is wrapped in plastic wrap, it's time for a "skin patting" session!
When "patting the skin" with the back of the knife, pay attention to "fast thin round". "Fast" is to prevent the skin from drying out for too long, while "thin" and "round" are determined by the taste of the skin and the shape of the olive core.
Only to see the master's hand up and down the knife, piece after piece of dough was patted by the back of the knife into a uniform, round, thick and thin powder skin.
Then, under the dexterous fingers of the master, the pink fruit of Sister E was wrapped in filling and placed in a steamer basket in the shape of a olive core.
Steam on a high heat for about 4 minutes, and when the white gas runs out of the small steamer crack, you can take out the steamer
The steamed Ejie pink fruit is translucent, bright in color, and the powder skin is slightly bulging, which makes people's fingers move.
After the chef brushes a layer of cooking oil and orders the crab seeds, the pleasing and delicious Ejie pink fruit can be served!
Yang Yang can't wait to try the last one - the powder skin is thin and soft, and the filling is full of flavor. As soon as you enter the mouth, you can feel the fresh and tender atmosphere of winter shoots, shrimp, mushrooms and other ingredients, and the char siu adds a special flavor to the filling, which is "positive"!
The half-curved silver moon shines in the sky, and the selection of good treasures is in this.
The jade arm shook slightly, and Gan made up the Qigong for Sister E.
In just a few words, the dim sum master He Shihuang vividly depicted the shape of Sister E's pink fruit "curved like a silver moon" and the filling of "selected Jiazhen". With poetry, Sister E's pink fruit tastes more fragrant~
This weekend,
Why don't you go and eat Sister E's pink fruit together!
Where can I eat Sister Pink Fruit?
Datong Restaurant
(Image source network)
Xinxing Hotel
Tao Tao Ju Graceland
None of the above recommendations are commercials
Producer: Dayang.com
Interview: Mo Yingxiu, Chen Yanmin (Intern)
Text: Mo Yingxiu, Luo Fenglin
Photo: Yuan Shijie
Photo, video: Yuan Shijie