Sirloin Hong Kong gourmet Cantonese fried snacks handmade production process Hong Kong Food 2021

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.o... Crispy kknews.cc/food...
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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[@JT-rt3um]

從少到大只喜歡油炸鬼,牛脷酥麻麻,但鐘意睇和學。

[@JT-rt3um]

真好,有個自好的工作間,不用理怕弄“髒”地方🤗

[@explosivefitnessuk]

Finally! Someone filming traditional Hong Kong foods. Great videos! Can you please try and film some Dim Sum kitchens like 一點心

[@tangwong9542]

D水灰黑色, 咪搞仲用菜籽油(已經肯定係一種至差嘅食油同超容易致癌的一種食油),幾好食都係假)

[@frances763]

好懷念香港嘅粥麵。我睇咁多個video教牛脷酥， 最清楚係嚟個。值得like。提議你加中文『牛脷酥』字樣响title會有更多觀眾。

[@foodmark5556]

感謝你的分享和提點。

[@SuperHyee]

Thanks !

[@hflau2881]

是師傅的功架，斤両在心中，不需用砰。

[@foodmark5556]

謝謝你的分享，這功架現在真是買少見少了，值得欣賞！🥰🥰

[@auamy2115]

Yummy Yummy

[@foodmark5556]

Thank you 😊

[@AL-wh7yl]

👍🏻👍🏽👍🏻🇭🇰👏🏽👏🏻👏🏼
✝️🙏🏽🙏🏻🙏🏼💪🏻💪🏽💪🏼

[@davidkwok5409]

正啊

[@foodmark5556]

thank you🥰🥰🥰🥰

[@kubizz3620]

I want to go to Hong Kong asap

[@foodmark5556]

Thank you

[@tracychan3878]

請問做餡時最後加落去果樽係花生醬？

[@foodmark5556]

是花生醬🥰🥰🥰

[@phoebelam639]

請問一開始用既係鹽同泡打粉，定係小梳打粉？謝謝

[@foodmark5556]

可留意字幕 臭粉和梳打粉

[@slpun1712]

牛俐蘇、油炸鬼要用鷄蛋嗎？
因為吃素不能吃鷄蛋，希望師傅回應。

[@foodmark5556]

沒有用雞蛋

[@nadasou]

慘過學詠春，買部機，定份量，用酵素，唔用臭粉，冇真假手，咁先有後生去學，唔係就遲早執!

[@churuby6279]

有份量?謝謝

[@foodmark5556]

謝謝你的分享，細心欣賞每個環節，嘗試掌握師傅的經驗和配方比例🥰

[@黎碧珠]

什麼是臭粉?

[@foodmark5556]

Ammonia powder

[@kenji1999]

有斤两配方就好喇。

[@foodmark5556]

廚師都是按經驗調校份量，所以拍攝時把每個細節記錄，讓大家看清楚，盡量吸收他的經驗

[@northernlights4376]

D手汗，嗰個桶黑到呢，周圍D衛生太差，睇完唔會食

[@christinechen903]

And i see a bug on the lower right hand corner of the cutting board at 1:48

[@foodmark5556]

thanks for your sharing 🥰🥰🥰🥰🥰🥰

[@周文-t3v]

衛生太差啦==