Category “FOOD TALK”

ARCHIVE OF FOOD TALK

The best choice for making fish balls

Hong Kong people love to eat fish, not just ordinary steamed fish and other dishes, but also processed fish products, such as fish balls, which are also very popular.

fish balls

Therefore, there are many related studies on the production of fish balls.

Simply talk about the fish ball making that Hong Kong people like. First of all, when making fish balls, fresh fish must be used.

The fish you choose must have less fat, rich protein, high water absorption, high viscosity, fine muscle fibers, better elasticity, less bones, and full muscles.

For example: conger eel, saury, sea bass, etc. are all suitable choices.

Other fish, such as silver carp, can also be used. However, the muscle fiber of silver carp is thick and hard, and the product of fish balls will not be smooth enough.

The size of the fish is best to choose 2~5 kg weight. Because the fish is too small, the water intake will be too little when making it, and it will not be smooth and tender. The fish that is too large will have too much fat and thick muscle fibers, so the fish balls made will not taste good.

With these basic information, next time you make fish balls, just choose the right fish, and your finished fish balls should be delicious.

30年前広東のとある山奥店で食べた焼きガチョウの大昔話し

燒鵝(焼きガチョウ)とは広東ローストの一種です

調味料をまぶしたガチョウを特製の炭火焼きにかけ、炭火で高温で焼くもので、サクサクと光沢があり、肉汁たっぷりでプラムソースを添えて召し上がるものです。広東では非常に一般的で伝統的な料理で、ガチョウの丸ごとのバーベキューで作られています。腹にマリネが入っており、まろやかな味わいです。

Food stock photos and design templates by PHOTOTORA - T0002842pre

焼きガチョウ材料の選択には、広東省から育った高品質のガチョウに最適です

このガチョウは生育期間が短く、適度な体型、肉厚だが骨が細くて、ふっくらと美味しいです。ローストガチョウの原料として優れています。


大昔の話しですが、僕が小さい頃、多分10歳ぐらいか、父が僕を広東白雲山のあたりに住んでる親戚のところに連れてくれたことがあった。その親戚が僕らを自慢の燒鵝店へ連れた。車で市区から1時間以上走って山の中へ入ったら、そこは店というかただ山奥にある竹で建てた素朴な山小屋だった。

ただそんな山小屋の裏庭にはとても大きなガチョウを焼く釜があるんだ。高さはおよそ2メートルあるか、中には何羽のガチョウを吊りおろして焼いている。

釜から漏らした焼きガチョウの香りで、よだれを垂らしてしまった。

焼きガチョウには下味付けたり、風乾したりしてできるまでは時間がかかるから何日前の事前予約必要だそうで、あと当時の広東の一般的な経済状況ではそう簡単に食べられるものじゃないみたいだ。

着いてからさらに焼きあがるまで45分待たせられて、待ちに待った焼きガチョウは凄まじく香ばしかった。こんがりに焼いた皮はサクサクで肉汁がじゅるりと垂らして、まさに絶品と言えるんだ。

Food stock photos and design templates by PHOTOTORA - T0021821

香港では焼きガチョウは基本的【焼いてから食べるまである程度時間立つ】ので、焼きあがったばかりのものはまず無いだろう。再加熱したやつではダメだ。

話しを戻ろう。そのガチョウを食べ終わってから、何か締めがあるかと聞こうとするとき、店の方からほかほっかの白ご飯を何個を出して、熱々のガチョウ肉汁を入れた!みじん切りネギを塩焼き落花生も入れて一緒に食べたあのご飯も印象的だった。

今ではもう出会えない味だったな…

About shumai, the No.1 of dim sum familiar at Hong Kong

T0002877pre

Shumai is dim sum made by wrapping minced pork in flour rind and steaming it. It is a kind of Chinese food

Shumai is dim sum made by wrapping minced pork in flour rind and steaming it. It is a kind of Chinese food.

In Hong Kong and Guangzhou, it is pronounced “Siumai” in Cantonese.
In Hong Kong, it is also called “Konchenshiumai”.

Minced pork and shrimp are chopped, kneaded and seasoned, wrapped in a short columnar shape with flour skin, and steamed in a steamer or steamer to finish. Eat with seasonings such as vinegar, soy sauce, and mustard if you like.

There are also variations such as adding crab meat or beef to the contents and sprinkling glutinous rice instead of the wrapping skin.
Some are steamed with abalone as shown in the image.

Unlike dumplings, which are treated as the same dim sum, the skin is thin and square (there is also a round skin), and a little more starch is mixed in it. Be sure to steam and cook at first.

In China, they often add crab meat.
The Beijing-style “shumai” has a large skin size, and many of them have a shape that sticks out from the ingredients inside, and often contains glutinous rice.

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