synonymHakka Potted Vegetables(Cantonese famous dish) generally refers to potted dishes
Potted vegetable (also called "big pot vegetable", formerly called "birds returning to their nests") is a kind ofhodgepodge The formula refers to using a large food basin to stack the selected vegetables, fruits and rare seafood in one basin. The basic principle is "harmony".[30]
Potted vegetables are said to originate fromSouthern Song DynastyAt the end of the year, it has a history of hundreds of years.Traditional potted vegetables are served in wooden or antimony pots.On festive occasions, such as the arrival of new houses, the opening of ancestral halls or the lighting of New Year's lights, the villages in the New Territories will hold a potluck dinner.[28]
Xin'an potted vegetables are divided into Guangfu potted vegetables and Hakka potted vegetables according to the ingredients.Guangfu potted dishes are mainly seafood, and Hakka potted dishes are mostly mountain delicacies. The common feature is that through frying, boiling, frying, frying, barbecue and other methods, we can cook the old radish, braised mushrooms with oyster sauce, stewed skin with southern milk, bamboo stewed pork with taro branches, pad them on the bottom of the basin, and then stack them layer by layer. Then, Guangfu potted dishes are stacked with crispy fried squid, fried eel, fried fresh oysters, braised shrimp and steamed abalone,Hakka potted dishes are replaced by pork stuffed with bean curd, braised pork with fresh bamboo shoots, hand-made beef balls, roast duck, lue goose and braised chicken.[38]
Chinese name
Poon Choi
Classification
Cantonese cuisine is Hakka cuisine, Cantonese cuisine is Cantonese cuisine[24-26][28]
There are two opinions on the origin of potted vegetables, namely, "Hakka theory" and "local theory".[23][31]
Local theory
Local people think that potted dishes originate from local/Weitou (Guangfu) Weicun:
Potted vegetables originated in the New TerritoriesGuangfu people"Surrounders" of[35-36]，It is the diet of the Waitou people (a ethnic group different from Hakka people).[32]Potted vegetables originally came from ShenzhenGuangfu peopleAfter that, the open and inclusive Hakka people in Shenzhen also accepted this dish and added Hakka ingredients to launch "Hakka potted dishes" every large celebration or holiday.[37]
Potted vegetable is a famous dish of Guangfu people in Xin'an County in the old times. In the Ming and Qing dynasties, the local people called it "Xin'an Potted Vegetable", commonly known as "Potted Vegetable".It is said that it originated in the late Southern Song Dynasty and has a history of hundreds of years.On festive occasions, such as the arrival of new houses, the opening of ancestral temples, or the lighting of New Year's lanterns (adding new people to worship ancestors), Guangfu Village in Xin'an County will hold a potluck dinner.Cai Baozhong, director of Shenzhen Toponymy Society, believes that, traditionally, only Guangfu people in Xin'an County eat potted vegetables.[25]
Ming and Qing Dynasties, ShenzhenGuangfu folkXiasha Villagecivil[22]The potted vegetables are called "Xin'an potted vegetables". At that time, when eating potted vegetables, we used wooden pots to serve them. One table used a wooden pot, one table with eight immortals, four benches, and one table for eight people, which is commonly known as "eating potted vegetables".Later, Xiasha became more and more prosperous, and more and more people were making Yuanxiao, so it was renamed "big pot vegetable".They said that the potted dishes in this village are authentic ones with well preserved workmanship, ingredients and cooking methods.[4]
Potted vegetable is a kind of traditional chowder dish that contains many kinds of dishes in a wooden pot.The food bowl is the name given by the local clans in the New Territories to the "potted vegetable" feast.The New Territories clans mainly include the local and Hakka ethnic groups. Most of the ancestors of the local clans migrated to Hong Kong between the Song Dynasty and the first year. Generally speakingCircumlocutionDue to the reproduction of descendants, by the middle and late Ming Dynasty, a large clan had been formed, carrying out ancestral temple building, genealogy building and other clan activities;Hakka clanclearKangxiThey moved to Hong Kong after moving to the sea and restoring the border, mainlyhakka dialect。Eating pots is a unique clan activity limited to local clans, whose history can be traced back to the formation of local clansthe Ming dynastyThe middle and late period has a history of about 400 years.
Because potted vegetables are suitable for cooking in large quantities and in simple forms, they are suitable for festivals to entertain many ethnic groups, so they have a long history: they will still cook and eat pots in festivals, festivals, sacrificial occasions, etc. The ethnic groups will sit around and eat, which not only plays the role of connecting ethnic groups, but also has the social function of being a member of Qu'er clan.The food pot is still a special food culture in the New Territories countryside.[23]
Around the Pearl River estuaryGuangfu people, including the coastal areas of Shenzhen and Hong Kong, where the custom of eating "big pot vegetables" is popular on the Lantern Festival.Before the 15th day of the first month of the Lunar New Year, many villages in Shenzhen, such as Shangsha, Xiasha, Shazui, Shawei, Shuiwei, and fishermen, will hold a potluck feast of different scales."Big pot dishes" usually include more than ten dishes, such as pork, three birds, oysters, fish, tofu, radish, etc., which are cooked by frying, frying, boiling, and braising, and are stacked in a big pot layer by layer for people to sit around and enjoy together.
According to the oral legend of the local population, the origin of the big pot vegetable custom is related to a historical legend.It is said that at the end of the Southern Song Dynasty, the Mongol army invaded the south on a large scale. Zhang Shijie, Lu Xiufu and other officials of the Southern Song Dynasty fled south to Guanfuchang (today's Kowloon area in Hong Kong) in 1278, and they were stationed in Erwang Village (which should be named for later generations).At that time, it was night, and the villagers rushed to tell each other that each family gathered their food and poured it into a big pot to cook for the hungry emperor and soldiers.The aroma of hundreds of dishes filled the hungry Song army with a meal.Zhao Bo died of drowning in the same year. His younger brother Zhao Bing was made emperor, known as Song Shaodi in history. The following year (March 19, 1279), the prime minister Lu Xiufu, carrying the young emperor Zhao Bing who had just turned eight, jumped into the sea and died in Xinhui Yashan. The Song Dynasty perished.It is said that the remains of Emperor Shao of the Song Dynasty drifted to Chiwan, Shekou, and were buried by local residents. So far, Chiwan, Shenzhen still has the Mausoleum of Emperor Shao of the Song Dynasty, which is a tomb of the Qing Dynasty. Today, people set up Lu Xiufu in front of the tomb to bear the statue of Emperor Shao who threw himself into the sea and died in the country for commemoration. So far, many residents of the Zhao family name and the surrounding people still go to worship.[34]
It is also said that the custom of eating potted vegetables originated from the history of Dongguan coastal people rewarding the diligent officers and men of the Southern Song Dynasty.According to literature records, in the first year of Xiangxing in the Southern Song Dynasty (1278), in April, the Southern Song Dynasty imperial court retreated to Guangdong. Empress Dowager Yang and her younger brother, together with the then emperor Zhao Bing, passed through Dongguan and Hong Kong. Most of the soldiers came to Wusha Village in Chang'an. Everywhere they went, people went to Qin Wang, and there were more than 200000 soldiers.Due to the lack of bowls and dishes to hold vegetables, coastal people skillfully use wooden pots to hold the dishes made by three or five families together, layer upon layer, penetrate each other, and the aroma overflows, which is deeply loved by the emperor and the diligent king.Since then, the custom of eating potted vegetables has been passed down along the coast of Guangdong.This is the origin of potted vegetables.genusChang'an Wusha of Guangfu peopleChenwu Village[40]This is where the officers and men of King Qin of the Southern Song Dynasty went.[41]
Hakka said
Hakka said that potted dishes originated from Hakka Wai Village:
Potted vegetable is a mixture of more than ten ingredientsHakkaThe dishes originated from the traditional dishes of Hakka Wai Village, Yuen Long, New Territories, Hong Kong,ShenzhenAnd Hong KongNew TerritoriesFood customs.[14][19]
Potted vegetables are traditionalHakka cuisine, meaning reunion, 'the bowl is full'.beforeHakka peopleDuring the Spring Festival and the Spring Festival, each family would bring their own food together. But in ancient times, the transportation was inconvenient, and the food had been cooled when they met, so they poured all the food into a large pot to cook when they turned hot, which became the prototype of potted vegetables.[27]"Potted vegetables" used to be called "birds returning to their nests",Later, it spread to Hong Kong and Shenzhen, becomingCantonese cuisineOne of[2]。Pot dishes are the "highlight" of the annual Guangfu New Year's Eve dinner[3]，It is said that in the late Southern Song Dynasty, Zhao Bing, the Emperor of the Song Dynasty, was in trouble in Yuen Long, Hong Kong, in order to escape from the pursuit of the Golden Army. When the villagers learned that the emperor was coming, they contributed their food, which became a unique feast in Hakka traditional culture.[2][16]
Although the origin of potted vegetables can not be traced, the rise and development of potted vegetables are related to Hong Kong.In the 1960s and 1970s, many Hakka people went to Hong Kong to work. They opened a Hakka food restaurant in the center of Hong Kong. At that time, the potted vegetables were relatively simple, with Hakka taste. They were usually seasoned with pork sauce, and the ingredients used were mostly fried shrimp, fried chicken, fried eel, hand-made dace balls, mushrooms, dried shrimp, etc.Later, with the rapid development of Hong Kong's economy, Hong Kong locals began to pursue fresh seafood and expensive dry goods, and Hong Kong Hakka people's tastes began to gradually integrate with the local culture. With the integration of Cantonese seafood culture, potted dishes gradually changed. They began to pay attention to fresh taste, switched to abalone sauce, and added abalone, sea cucumber and other ingredients,It has become the familiar Cantonese flavor.After 2000, Cantonese potted vegetables began to become popular in the mainland.Up to now, potted vegetables have become an essential festive dish for the holidays in Guangdong coastal areas, Hong Kong and even Southeast Asia, and many people have praised potted vegetables as "perfect", "full of beauty", "round and round", "full of pots" and "prosperous business" Italian dishes[20]。
Potted vegetable, which originates fromYuen Long Wai VillageThe basic principle is "harmony".In the past, when there were festivities in the countryside, they were in an open place, equipped with wooden benches and heated with charcoal, and everyone ate and celebrated around the hot potted vegetables.People like to eat potted vegetables on holidays, which is of great significance for celebration and reunion.Potted vegetables originate fromHakka peopleThe traditional "Caicai Potted Vegetable" is popular in Guangdong, Hong Kong and Macao.People usually eat it on festivals or other festive days.[21]
Potted vegetables have a perfect color, fragrance and tasteHan nationalityA famous dish[4]Hakka local cuisine with a history of more than 700 years[10]。Pot dishes are derived from the Hakka people's traditional "fortune making pot dishes", which are very popular in Guangdong, Hong Kong and Macao. They are the "hard dishes" that local people must eat during festivals or important festivals[31], YesFujian[33]SichuanYilong[18]GuangdongMeizhou[5-6]、Huizhou[7]、Headwater of river[13]、Shaoguan[17]、Shenzhen[12]Hakka regionTraditional dishes for family reunion[9]，It is also considered the peak of Hakka New Year dishes.[1]It is part of the representative Hakka food culture in Shenzhen[11]。
Pot cuisine originated from Hakka cuisine and Hakka Wai Village, and its development is not limited to one dish or a certain cuisine[19][30], including spreading to Hong Kong, Shenzhen and becomingCantonese cuisineOne of[2][24], andThe custom of eating "big pot vegetables" on the Lantern Festival is popular among the Guangfu people (including the coastal areas of Shenzhen and Hong Kong) in the area around the Pearl River estuary.[29]Potted vegetables have become an essential festive dish for the holidays in Guangdong coastal areas, Hong Kong and even Southeast Asia.[30]
There are different opinions about the origin of potted vegetables. Most of them believe that it belongs to Hakka food in the coastal areas of Guangdong and the New Territories of Hong Kong.[16]There are many Hakkas in Shenzhen. Potted dishes were first created by Hakkas[8], is a Hakka folk custom in Shenzhen[12]。Most Cantonese think that potted vegetables come from Hakka areas;Many Cantonese restaurants also use the word "Hakka" for potted dishes.[15]Hong Kong, ShenzhenGuangzhou、DongguanHakka Wai Village has always had the custom of eating potted vegetables for the Spring Festival.[16]
Potted vegetable asHakka cuisineThe dish style of "Dapan Cuisine" has a long history, which is also called Dapan Cuisine. Dapan Cuisine originates from the Hakka people's traditional "Caicai Dapan Cuisine", which is to put all the food in a large plate and combine it together to create a unique taste.The rich materials are piled into the large plate layer by layer, and the materials that are easy to absorb the food juice are usually placed below.When eating, you can eat one plate at a time, one layer at a time. The juice is mixed, and the taste is fragrant.[28]
Hakka pot dishes have a history of more than 700 years.It is said that in the winter of 1276, when the Yuan army went south, Lin'an, the capital of the Southern Song Dynasty, was lost. The empress dowager of the Song Dynasty and 6-year-old Emperor Gong Zhao Xian surrendered to the Yuan Dynasty.Zhang Shijie, Song Baokang's festival envoy, Lu Xiufu, an official minister, and other officials, Fengyi Wang Zhao Si and Wei Wang Zhao Bing retreated south to Guangdong via Fujian.During this period, all the officials supported Zhao Di, who was 9 years old, to take the throne.The retreating Song army landed at Dapeng Bay, took a breather, and then turned to Guanfuchang (now Hong Kong).By 1277, he had set up camp in the area of today's Tuguawan, Kowloon.When they arrived in Kowloon, it rained heavily at night. The Song army, who had been drifting on the sea for several days, was hungry. So they knocked on the door and asked the villagers in Kowloon for help.Most of the villagers came from Hakka for migration. When we learned that the emperor had fled to this place, we immediately told the neighbors to take out food to entertain the Song army.When the food from various families gathered together and poured into the marching pots and pans of the Song army, they gathered into a pot of hundreds of dishes.Potted vegetables are full of fragrance, making the hungry and cold Song army feast.Although seeking temporary stability, Zhao Shi, who was 11 years old at that time, died of illness, and Zhao Bing, who was 8 years old, succeeded to the throne and became Emperor Xiangxing.Later, the Yuan army continued to invade south, and the Song army was forced to retreat to the Pearl River Estuary.In 1279, the Song army with great disparity was destroyed.Among them, Lu Xiufu jumped into the sea to kill himself in order not to let Shaodi be captured and humiliated.The villagers of Xin'an (now Shenzhen) heard that the Song army died in a solemn and stirring way, so they cooked hundreds of dishes and offered sacrifices to the monarchs and officials of the Song Dynasty.This dish of hundred families has become the predecessor of large pot dishes and has become a custom.[10]
Hakka big pot dishes originated in the New Territories and Xin'an County of Hong Kong, and are widely spread in the Pearl River Delta. Longgang Hakka people re process and integrate big pot dishes with local tastes.Today, this big dish, which condenses the wisdom and reunion of Hakka people in Longgang, has become an important ceremony for gathering relatives and friends, getting married, and celebrating the harvest.[10]
Production method
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Poon Choi
The traditional method of making potted vegetables is handed down from father to son, or villagers teach each other, which is full of trade secrets.
Material Science
Poon Choi
There are no special regulations on the materials of potted vegetables, but they generally include radishesDendrocalamus、squid、pigskin、dried mushrooms, chickenDace ballandStewed porkAt present, many potted vegetables are more likely to includeFish maw、Prawns、Nostoc flagelliforme、Oyster sauce、Dried eelEtc.The stewed pork is the essence of the whole pot dish, and it takes the most time to make it.
Potted vegetables have a wide range of ingredients, but these ingredients are not "cooked in one pot" like ordinary chowder, but each ingredient needs to be used strictly according to the material.[30]
In the production of most potted vegetables,AbaloneIt is the soul, which also determines the appearance of potted vegetables. Generally, it is placed in the most prominent position, symbolizing "bringing in wealth (abalone) and having more than (fish) every year".Symbolizing the "good fortune"dried oyster meatIt is also an essential ingredient for potted vegetables. When eating it, the younger generation usually gives it to the older generation for luck;If there are new people on the table, their bowls must be full of oyster sauce, symbolizing "good things come in pairs".Fish mawIt is also a "frequent visitor" in potted vegetables, implying that flowers bloom in prosperity;Mushrooms cut square knives in the center, and imitated "copper coins", symbolizing "east becomes west, and gold and silver are everywhere";Properly placed in the center of the pot dishesBroccoliIt means that "flowers bloom and prosper", "family business is evergreen" and "reunion".[30]
The food of potted vegetables will be arranged from top to bottom in a certain order.The upper layer will be filled with something more expensive and need to eat first, such as chicken and prawns;At the bottom layer, put some materials that are easy to absorb juice, such aspigskinAnd radish.When you eat potted vegetables, you will eat them layer by layer from top to bottom.
Although traditionally potted vegetables are served in wooden pots, most of them have been converted to metal or ceramic pots for heating and disinfection before eating.
step
In the process of making potted dishes, chefs need to use the techniques of frying, frying, burning, boiling, stewing, braising, stewing, braising, and cauterizing according to the different characteristics of the ingredients to cook one dish at a time, so as to preserve the different flavors of the ingredients as much as possible.
After the ingredients are cooked in different categories, the cooked ingredients will be stacked into the large basin by the master layer by layer in order, commonly known as "loading basin", also known as "beating basin", but this arrangement is also exquisite.
Poon Choi
Traditional potted vegetables are generally divided into three layers: the first layer is the bottom layer of potted vegetables, which must contain boiled vegetables, such as lotus root, radish, taro, etc;The second layer, which is the middle layer, usually contains ingredients that are good at absorbing the taste of the upper and lower layers, such as bamboo sticks, tofu bubbles, etc;The third layer, which is on the top layer, is often filled with high-quality dishes, as the facade of potted vegetables, such as Cantonese roast goose, braised pig's hand, abalone goose's feet, sea cucumber, abalone, etc.
After arranging the ingredients, the last step is to pour the boiled abalone juice.[30]
Modern Potted Vegetables
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It has become a fashion trend for Hong Kong people to eat potted vegetables.In order to show the value of potted vegetables, various seafood delicacies andBraised Shark's Fin with AbaloneAnd other high-value materials.At present, Hong Kong's potted vegetable feast has developed into arranged attendance and on-site food delivery in any form.At the end of the year, it is the peak time for restaurants of all sizes to promote potted dishes. In order to meet the tastes and requirements of consumers, seafood potted dishes, curry potted dishes, vegetarian potted dishes, European potted dishes and Japanese potted dishes are all available in color, taste and charm.
Poon Choi
The so-called ancient and flourishing,New TerritoriesThe traditional cuisines in Wai Village are no longer exclusive to people in the New Territories, and many urban people have begun to use them as the main course of wine and banquet.Fast food chainLaunching self serving potted vegetables, tea restaurants andsidewalk snack boothIt is also available, and even becomes the selling point of large charity dinners.In addition, in order to facilitate the busy urban people, the takeaway potted vegetables are generally packed very carefully and easy to carryclay basinIt is convenient for consumers to use the card hot pot stove to heat slowly at home.This shows the flexibility of Hong Kong people.However, in retrospect, Hong Kong's current education system, which focuses on high-tech, high value-added and quick success, tends to ignore local culture and customs.
Dietetic culture
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Potted vegetables originated from the Song Dynasty, and were handed down from the Song Dynasty to Hong Kong“Yellow EmperorDishes ", becomeNew TerritoriesThe original residents often serve as the dishes to entertain guests in rituals such as sacrifice at the age of, big time festival, and even wedding celebrations, that is, today's "potted vegetables", so that guests can eat and drink, which is their hospitality and one of their customs.Residents decorate in ancestral hallsPotted vegetable feastWhen the banquet is opened, there are dozens to hundreds of seats, or even a "water feast" that is held in the morning and evening. The "water feast" means that the banquet is held from morning to evening for a whole day, and it is opened at different times throughout the day. Everyone sits around the stove and eats when he arrives. The atmosphere is lively.
As the ancestral temple is a place for worshipping the heaven and ancestors, and also a place for holding meetings, almost every surrounding village has its own ancestral temple.In addition, the Ancestral Hall is also a place where villagers gather to cook and eat dishes together on festive occasions.Festivals like weddings are usually held in ancestral halls, but not there. Traditional families will eat dishes, while new generations will comeTavernGo;On Tin Hau's birthday, villagers will dance dragons and lions, and some will worship the Tin Hau, go out for meetings, parade and dish feast;The annual light opening ceremony, that is, the celebration ceremony when the villagers gave birth to a man, will be followed by a potted vegetable feast;During the tomb sweeping, there is also a custom called "eating on the hill", which means eating potted vegetables on the hill.In view of the fact that some traditional and ancient customs of surrounding villages have gradually changed, such as the old "Taigong distributes pork", that is, the pork is distributed to the families who gave birth to men. But with the evolution of the times, the alternative is to share the money.
Poon Choi
Traditional potted vegetables are stored in wooden pots, and the materials are discharged layer by layer.However, nowadays, in order to eat hot pot dishes, the containers are gradually replaced by heavy wooden pots with copper pots, antimony pots, tin foil paper pots and other metal containers, or even plastic pots.In addition, this change is also related to the fact that wooden pots are easy to hide dirt, easy to store, difficult to add and maintain, as well as environmental hygiene, and are gradually replaced by tile pots or metal pots.
Although eating potted vegetables is justNew TerritoriesThe customs of the original residentsancestral hallSacrificebirthdayandwedding banquetTo have a chance to see the style of potted vegetables.After more than a hundred years of baptism, the current way of eating has changed a lot.
Pot dishes are more local than the original "Yipintuo". The seemingly coarse pot dishes are actually cooked in a very sophisticated way. They are fried, fried, burned, boiled, braised, and marinated, and then put into a pot layer by layer. There is more room in the pot. They are composed of more than a dozen kinds of raw materials, such as chicken, duck, fish, oysters, beancurd, turnip, mushrooms, and pork.The way of eating potted vegetables is also in line with the traditional patriarchal law of the Chinese people. One table of diners only eats one pot of vegetables, which means reunion and auspicious atmosphere.People hold chopsticks and keep searching in the basin, which will certainly present a scene full of interest, and the deeper the dish is in the basin, the more delicious the taste is.Traditional potted dishes are loaded in wooden pots. Nowadays, most of them use stainless steel pots. Some restaurants also use casseroles, which can be heated at any time and have the characteristics of hot pot.
As a wonderful flower in the catering industry, potted dishes are diversified in cooking methods, the structure of ingredients can be changed at will, and the happy and harmonious atmosphere created when enjoying them is, in the final analysis, a rare "harmony" enjoyment.[4]
New approach
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Colorful – Potted Vegetables
Poon Choi
1. When cooking fresh abalone with chicken sauce, a pot of rich chicken soup should be cooked the day before, and then boiled in a three bowl pot;Add a small piece of ham, four fresh abalone stewed in a weak low heat until the soup is harvested into a bowl;Add a littleOyster sauce/Light soy sauce seasoning, withTaibai powderStir in water and thin thicken.
twoCauteryChinese shrimp - for Chinese shrimpToothpickIntestinal exenteration and washing for standby;Boil half pot of water with ginger slices/scallions/cooking wine, add shrimp and boil for 90 seconds, take out and soak in ice water, take out and drain.
3. Wine flavored hard shell shrimp - put a cup of Shaoxing wine, a cup of water, a little salt/MSG, ginger/garlic slices in the soup bowl;Boil hard shelled shrimps with a method similar to blanching Chinese shrimps, scoop up the sparkling ice water, put it into the wine soup, and put it into the refrigerator to soak overnight.
fourPrawnsCrab seed sauce salad - remove the head/shell of prawns, cut them into two pieces, remove the intestines, scald them for two minutes in the same way as cooked prawns, take them out, soak them in ice water, and wipe them dry;1 tablespoon salad dressingCrab seedMix well, and put shrimp meat on it.
5. LemonRoasted Squid- Clean the fresh squid film, spread it into a large area, cut the surface vertically and horizontally, and use a little scallion/gingerale Marinate the squid with salt and cooking wine. Bake the squid in a carbon oven until it looks golden. Cut it into large pieces and squeeze a little lemon juice onto the squid.
sixStewed Chicken Leg with Rose－Marinated chicken sauce: Two cups of chicken soup,Rose DewA cup of wine, a cup of soy sauce, a cup of water, a portion of brine (with pepper grains inside,clove，Geranium leaf，chinese cinnamon，Octagon，Licorice，Grass fruit）, pieces of ginger, pieces of garlic, a handful of onions,Crystal sugarThree tablespoons.wholeBitternBring to a boil and simmer for 30 minutes.Add chicken leg marinated for ten minutes, turn off the fire and continue to stew for ten minutes, remove the bones and cut the meat into pieces.
sevenPot-stewed Pig Feet/Marinated Egg- Put pig's hooves in clean water, add onion/ginger/garlic/star anise/cooking wine and boil for 30 minutes, remove and putRose bitternUse small fire brine for 30 minutes, and then continue to soak for 10 minutes after turning off the fire. Chop it into small pieces. It is better not to spoil the brine, but to have some chewiness.eggBoil and peel, put into rose marinade and boil for 30 minutes, turn off the fire and soak overnight.
Poon Choi
eightBraised Fried Tofu- 12 Chinese shrimps, decapitated/shelled, gutted and chopped;Cut the pork with fat into small pieces and then chop it slightly. AddShrimp pasteStir ginger/garlic, scallion, a little salt/monosodium glutamate/cooking wine/water well, brew into tofu, fry until cooked.Boil half a bowl of chicken soupFermented bean curdAdd a little oyster sauce, and boil with pepper until the soup is dry.9. FreshBraised Double Wings－dried mushroomsSoak soft, slice the winter bamboo shoots, use a bowl of chicken soup, and boil a little soy sauce/sesame oil until the soup is dried.
10. Stir friedBroccoli- Use one tablespoon of oil, three tablespoons of chicken soup, and a little salt/MSG to stir fry slightly. Do not overcook. The taste is crispy.
The basin can be placed according to personal preference, with beautiful appearance.
