Chapter
0:00 Rubbing powder
4:00 middle layer sugar filling
6:33 Modeling
10:22 fried
Cheung Kee Congee has a history of 50 years. Thank you to the master for selflessly demonstrating the production process of Sirloin, including the traditional exquisite craftsmanship of the secret recipe and the hand-made flour. After editing, it will be close to the whole process. Share with everyone without reservation, it will open your eyes!
Sirloin, also known as horse ears, is a Cantonese fried snack in Guangdong, Hong Kong and Macau. In Guangdong, sirloin cake is collectively called the "Three Treasures" with fried snack and salty pancakes. It is now commonly found in Hong Kong Congee restaurants for breakfast. Legend has it that the beef glutinous cake was improved from Suzhou's ox tongue cake, and the Cantonese "tongue" is similar in sound to the word "eclipse", so the "tongue" is changed to "脷". The sirloin crisp and a bowl of porridge are a perfect Cantonese breakfast. The sirloin is also common in Fuzhou. The locals often use it for breakfast with pot batter. It is named after the ears of a horse in Fujian.
Original URL: zh.wikipedia.org/wiki/牛脷 Crispy kknews.cc/food/qq39j9g.html
Cheung Kee Congee stalls are only open on Saturdays, Sundays and the morning of public holidays during the epidemic.
Lam Tei Lam Tei Street Tuen Mun Lam Tei Street Market
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10 апр 2021
