Hong Kong flavored clay pot drink original flavored

I ate a clay pot in Hong Kong, and it tasted very much about the burnt fragrance of the pineapple. I made a clay pot with the concept of boiling oil. The rice is cooked, but it is not so good, and the flavor is completely different, making it a tabletop clay pot oil.

I saw YouTube Hong Kong teacher introduced the authentic clay pot with a Guangzhou-Taiwanese phrases to demonstrate the technique of burning out charcoal (阿大), and also made the recipe for making "soy sauce" (sauce) public, which was very attractive. Just by the half-understanding Guangdong Scriptures, he was crazy about "cooking" the food. The clay pot made is a real clay pot after Hong Kong people eat it!

The teacher was watching the scene of eating authentic charcoal-burned clay pots on Hong Kong Street in the 1980s. He said that there were more than a dozen charcoal stoves on the street, and the fire burned the sand pots at the same time. Only one or two teachers were turning the sand pots, calling them "very sharp". Watching the teacher slowly adjust the sand pot, it smells so good. Just imagining the powerful scene of a charcoal fire-burning pot with a row of charcoal stove is enough to be fascinating.

The essence of clay pot is beans, besides soy sauce, it is to burn the charred (配大). First, choose a round arc bottom sand kettle, which can tightly paste the rice on the sand kettle and evenly burn out the grit with the help of pig oil. Patiently turn the sand pot on a low heat and slowly burn it. The time is not enough and the heat is too small, so the burned food will be watery; on the contrary, the head will be charred for you, and the most desirable thing is to make half-cooked clay pot. The success and defeat were completely at the moment of lifting the neck. Continuous "practice" will surely burn the "cracking" that is loose but not sticky, distinct grains, crisp but not hard.

If you don't talk about the scorch and the scorchy aroma, and use electric pot to cook instead of cooking, there is no technical solution, which is as easy as cooking. Just drizzle with "soy sauce" to make it easy to taste the Hong Kong-flavored clay pot.

And you don’t have to be too restrictive in the ingredients, and you should add whatever you like to eat. Choose Taiwan-style Taiwanese local ingredients to make a "Hong Kong-style Taiwanese-style clay pot".

2 major secret techniques for clay pot

Simple soy sauce (the essence of clay pot

Ingredients: 3 red tarts, 1 coriander, 1 tarts of pork oil, 1 spoon of pork oil

Sauce:

1. 3 spoons of light soy sauce, 3 spoons of dark soy sauce, 1 spoon of oil, and 1 teaspoon of sugar, mix and mix.

2. Add 12 spoons of water and 1 spoon of sautéed wine.

Method:

1. Cut the red syrup in half, remove the leaves and the stems from the coriander, and cut the green syrup in half (keep the white syrup in other ways), and leave it if there is any root.

2. Heat the pig oil on low heat and stir-fry the red tart, tart and coriander over low heat until fragrant until it is golden yellow.

3. After stir-frying, pour a simmering wine and add 12 spoons of water. After boiling and boiling, add sauce, stir slowly, wait until it is slightly boiled and put on. You can remove the red syrup, syrup, and coriander in the refrigerator for storage, and leave it for use again.

Cook out the roasted ingredients: 1 cup of rice (Thailand long rice) (a cup of Datong electric pot), pork oil: 1 serving (about 16cm straight, about 5~600cc), choose the round-arc bottom sand pot

Method:

1. Wash the rice and soak it in hot water for 10 minutes (or soak it in cold water for 30 minutes) for use.

2. After soaking the rice in water, use a colander filter to dry the water and pour it into the sand pot, and add a cup of 9 minutes of water (rice: water = 10:9).

3. The cradle is high and the fire source is somewhat away from the heat source, and the heat is relatively even. Cook without adding a medium-low heat until the water is dried to the surface of the rice.

4. Turn the heat down and stir the rice in the pot.

5. Add various clay pot ingredients and add simmer and cook for 25 minutes.

6. When cooked in the heat for 5 to 10 minutes, do not lift the flask and let the normally solidified pig oil melt on the surface of the flask and slowly "slide" into the flask evenly.

7. Then let the sand or move it to one side, so that the fire can burn to the side of the steel for 2 minutes. After that, the sand bulb is turned every 2 minutes, so that the furnace can evenly burn to the entire bottom and side of the bulb. Slowly burn it and cook it with the blessing of pork oil.

8. Cook until simmer for 25 minutes, then turn off the heat, and then burn for 10 minutes. Relift the flakes, sprinkle with soy sauce, and serve with authentic Hong Kong claypot.

● Soak the rice in water and dry it thoroughly to accurately control the moisture in the pot. This "cause" can be used as a reference for the water volume and firepower next time.

● It’s okay to use salad oil without pig oil.

● Choose Thai rice, and after cooking, the particles are clearly distinguished and dry without stickiness.

Winter mushrooms and chicken clay pot

Hong Kong cuisine seems to emphasize the flavor of each ingredients and cure them separately. Let them taste the same and not intertwined even if they are cooked together. For example, the size and method of slicing side dishes are also different. I am accustomed to cutting large sections and ginger into large sections. The Hong Kong master's ginger section is about 1/3 of mine. The large ginger will be finely cut into small sections; I will cut into small sections with the red ginger head, and he will cut in close or three-quarters. After doing it, I realized that these are convenient and delicious after being cured.

Ingredients: one boneless chicken leg, 5 mushrooms (or northern mushrooms, you can choose flower mushrooms), 1 tangerine (liver and kidney), 1 tangerine, 1 coriander, ginger, pig oil, salad oil, soy sauce (refer to the left page method)

Chicken legs, mushroom marinade: dark soy sauce, light soy sauce, ginger oil, ginger wine, sugar, salt, white pepper, tree potato flour or too white powder

Method:

1. Remove coriander and remove leaves, cut into small slices of ginger, and cut into powder (green can be used as soy sauce).

2. Melt mushrooms: Soak the mushrooms and cut them off the penis and cut them into large blocks in a diagonal manner.. Remove the moisture and make it taste good. Use 1 teaspoon of light soy sauce and 1 teaspoon of oil, about 1/2 teaspoon of potato flour and 1 teaspoon of pork oil, mix well and marinate for 30 minutes.

3. Melt and smooth chicken: Cut the chicken legs into large pieces, wash them and remove blood, and suck dry water in a paper towel. Use tart slices, ginger slices, salt, half a teaspoon of sugar, 2 teaspoon of pepper, and 2 teaspoons of potato flour, add 1 teaspoon of light soy sauce, ginger oil, and saury wine to mix, add chicken leg meat and grab it, and prepare for 30 minutes. When used, add a spoonful of salad oil and mix.

4. Burn the meridian: Boil the whole meridian in cold water for 2 to 3 minutes, and take it out for use.

5.Cook the rice (refer to the left page method): After the rice pot is boiled and the whole brain, mushrooms and chicken legs are put into the rice pot in sequence.

6. Put the cooked clay pot and put it on the table, lift it up, put it on the coriander leaves and tangerine flowers, then pour it on the "Soul" soy sauce of the clay pot, dig out the charred rice and stir it and eat it.

●It is not easy to buy mushrooms or northern mushrooms in Taiwan. You can use flower mushrooms. The taste of small flowers is better.  

Egg-free cure beef clay pot

This "free cure" is not the "free cure" …… is translated into Guangdong in English by minced. Taiwanese means dry meat or meat. Just like this dish I call it "slipping egg" beef, Hong Kong called "slimming egg" beef; there are also "soy sauce" that are the same as "sauce", "liver and brain" and "muscle". After cooking, everyone was asked to serve the food, and they always shouted "It's served" and "It's served"; while Hong Kong people said "It's opened." Languages have different languages or linguistics, but they are both passionate and delicious.

Ingredients: 50g of free beef (beef meat), 1 egg, ginger, 2, 3 plants, half a piece of red pepper (can be added with ginger to enhance the flavor)

Meat: 1 teaspoon of tree potato flour (Taibai powder), 1 teaspoon of jujube sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of light soy sauce, 1 teaspoon of sausage wine, 1/2 teaspoon of sugar, appropriate amount of pepper, soy sauce,

Method:

1. Cut the ginger into some ginger and grind it into about one teaspoon of paste with a mud grinder, and cut the remaining ginger into pieces and cut the red pepper into pieces. If there is any skin, soak it in water and scrape off the inner membrane and cut it into pieces for prep.

2. Add marinade, ginger and ginger powder to cure the beef for about 30 minutes.

3.Cook the rice: After the simmered pot is filled with water, put the marinated beef flat on the rice, put the ginger and chili peppers, and leave a decimal place in the center to prepare eggs.

4. In the last 5 minutes of the last stool of the cooking stage, open the stool and shoot a raw chicken egg in the groove, quickly put the stool and fill it for another 5 minutes.

5. Put the pot pot on the table, lift the pot, then pour the "spirit" soy sauce from the pot pot pot, dig out the "charred" and stir to eat.

● If you are afraid that the eggs are too raw, beat the eggs into the pot in advance, or cook them before closing the heat.

● Zhuhou sauce is one of the unique sauces in Hong Kong style. It has a bit of sesame, garlic and delicious taste, and has a slightly savory taste.

Blue-flavored clay pot

With the soul "syrup" of clay pot and the skills of making scorched, it is easy to transform various clay pot flakes. The prepared cereals, cerebral (liver) and vegetarian meat are steamed and sliced with electric pot, and the rice is cooked together to make a classic cereal flavored clay pot. As a result, Hong Kong people will use water to smear the newly bought tummy and sanitary brain before cooking, so as to wash off the dust attached to the surface.

Ingredients: 1 halves~1 halves~1 halves, 1 halves~1 stew, about 100g of ginger, coriander, tangerine, soy sauce

Method:

1. Cut the tangerine into fine pieces, remove the coriander and remove the leaves.

2. Steam the kidney, citrus, and citrus, or put it in cold water and cook for 1 to 2 minutes, and dice each into a diagonal plate.

3.Cook the rice: After the sandy rice cooker is filled with water, slide the plate of meat into the rice.

4. Put the cooked clay pot and put it on the table, lift it up, put it on the coriander leaves and tangerine flowers, then pour it on the "Soul" soy sauce from the clay pot, dig out the charred rice and mix it with it.