Xu Hướng 5/2022 # How To Make The Ultimate Cantonese # Top View

Xem 7,920

Bạn đang xem bài viết How To Make The Ultimate Cantonese được cập nhật mới nhất ngày 28/05/2022 trên website Raffles-hanoi.edu.vn. Hy vọng những thông tin mà chúng tôi đã chia sẻ là hữu ích với bạn. Nếu nội dung hay, ý nghĩa bạn hãy chia sẻ với bạn bè của mình và luôn theo dõi, ủng hộ chúng tôi để cập nhật những thông tin mới nhất. Cho đến thời điểm hiện tại, bài viết này đã đạt được 7,920 lượt xem.

--- Bài mới hơn ---

  • Viên Đặt Nữ Oa Có Tốt Không? Review Phản Hồi
  • 12 Loại Thuốc Đặt Phụ Khoa Được Chị Em Tin Dùng
  • Cách Nấu Xôi Bằng Nồi Cơm Điện
  • Lửa Hồng Cooking Show Với Xuân Hồng Live Stream
  • Chính Thức Khai Hội Lễ Hội Xuân Hồng 2022
  • No single English word is sufficiently lyrical to repsent what “wonton” means to the Cantonese. Loosely translated as “swallowing cloud,” wontons are a style of jiaozi, or dumpling, but with thinner dough than the dim sum served in Chinese tea parlors and a smaller amount of filling proportionate to the wrapper. These ­ethereal parcels first appeared in the Pearl River Delta port of Guangzhou during the Tang Dynasty (618-907 AD), then followed the Cantonese diaspora, drifting east to Hong Kong. Here they landed next to egg-based jook sing noodles floating in a “supme” broth known as shang tang.

    A street vendor from Guangzhou, Mak Woon-chi, has been credited with popularizing wonton noodle soup, or wonton tong meen, but the dish first achieved star status in the former British colony. (Woon-chi’s family opened Mak’s Noodles in Central Hong Kong, where they have specialized in this dish since the 1960s.) A far richer and more complex pparation than the version from most Cantonese-American restaurants, this soup is now considered the hallmark of a Hong Kong chef’s talent, and each noodle shop or restaurant has a house recipe.

    This standard reaches its apex at Restaurant Lung King Heen, a modernist high-rise hotel dining room near the Central Ferry Piers. Here, Kowloon-born executive chef Chan Yan Tak-the first Chinese chef to receive three Michelin stars-renders his stock with whole chickens, pork shoulder, and prized Jinhua ham, which is dry-cured from a native breed of mottled pig called liangtouwu, or “two ends black.”

    Mostly used as a ­flavoring agent for soups and stews, the highest-quality hams from Jinhua require a year or more to cure properly and can retail for $1,200. Yan Tak buys only the finest cuts. His ham purveyor is in the neighborhood of Sheung Wan, in a narrow, second-floor storehouse cluttered with crates of hua gu, or “flower” shiitake mushrooms, edible swiftlet nests, and vacuum-sealed pork legs with hoof and hock still attached. As we walked back to the restaurant through the dried seafood market on Des Voeux Road West, the stocky chef revealed one of the soup’s key xianwei, or umami seasonings: “dehydrated plaice .”

    How to Fold Soup Wontons

    Don’t fret over the perfect package; a good seal is more important than the shape.

    Step 1: Keep your fillings in a small bowl surrounded by ice to pvent the pork fat from melting while you shape the wontons.

    Step 2: Holding a wrapper in the palm of your non-dominant hand, lightly brush the edges with a pastry brush dipped in egg wash.

    Step 3: Use a teaspoon or chopsticks to place a tidy, one-teaspoon scoop of filling into the wrapper’s center. Avoid wetting the edges with any fat, which can cause the wonton to rupture during cooking.

    Step 4: Using your other hand, bring the four corners of the wonton up to meet, then use the thumb of your non-dominant hand to pinch them closed (the bundle will look flattened on one side, and one edge will be ruffled). Set on a baking sheet lightly dusted with rice flour while you form the rest.

    Making Wonton Noodle Soup

    Cooking chef Chan Yan Tak’s soup at home requires attention to ­superb stock, bouncy noodles, fresh greens, and delicate wontons. At Lung King Heen, Yan Tak asserts that the soup is best when assembled fresh and served immediately.

    The Noodles

    Extreme soup purists seek Guangzhou-style jook sing, which are laboriously flattened by being bounced with a bamboo rod. It’s a dying art, so even restaurants like Lung King Heen buy their noodles from a factory. Look for thin, soft noodles marked “alkaline” (with alkaline salt added), like Twin ­Marquis brand, in Asian markets. Cook them until al dente, and serve immediately to ­pserve their texture in the broth.

    The Greens

    Some recipes call for a final topping of minced ­scallions or leeks, but chef Chan Yan Tak floats seasonal brassicas such as choy sum or gai lan in the broth for his personal flourish. Gai lan, also known as Chinese broccoli, has a fresher green flavor than the Western cultivar too often used as its substitute. Simmer the leaves and trimmed stems until just cooked through before adding one or two to each serving bowl.

    --- Bài cũ hơn ---

  • Gần 15 Triệu Đồng Đến Với Gia Đình Ông Trần Xuân Hồng
  • Cách Nấu Tôm Rang Me Mới Mẻ
  • Recipes Xuan Hong : Sườn Nướng Cơm Tấm
  • Xuan Xin Steamboat (炫昇串串火锅) @ Gurney Plaza, Penang.
  • Pate Chaud (Banh Pate So)
  • Cập nhật thông tin chi tiết về How To Make The Ultimate Cantonese trên website Raffles-hanoi.edu.vn. Hy vọng nội dung bài viết sẽ đáp ứng được nhu cầu của bạn, chúng tôi sẽ thường xuyên cập nhật mới nội dung để bạn nhận được thông tin nhanh chóng và chính xác nhất. Chúc bạn một ngày tốt lành!

  • Web hay
  • Links hay
  • Push
  • Chủ đề top 10
  • Chủ đề top 20
  • Chủ đề top 30
  • Chủ đề top 40
  • Chủ đề top 50
  • Chủ đề top 60
  • Chủ đề top 70
  • Chủ đề top 80
  • Chủ đề top 90
  • Chủ đề top 100
  • Bài viết top 10
  • Bài viết top 20
  • Bài viết top 30
  • Bài viết top 40
  • Bài viết top 50
  • Bài viết top 60
  • Bài viết top 70
  • Bài viết top 80
  • Bài viết top 90
  • Bài viết top 100