【廣州漫步粵菜美食探店】一定要試!平靚正!嘉華酒家!早茶!兩人消費79元!只有本地人知道!蝦餃!排骨飯!雲吞麵!美味點心!樣樣好食!市場買菜!力推!Canton Food Tour|GuangZhou
成為此頻道的會員即可獲得以下福利:
#廣州 #美食 #市場
餐廳名稱:嘉華海鮮酒家(革新路店)
餐廳地址:廣州市海珠區革新路129號
GOOGLE MAP:
BAIDU MAP:
餐廳消費:豉汁排骨飯 ¥23,鮮蝦蟹子雲吞麵 ¥25,蟹子燒賣、雜糧糕、紅棗糕、蝦餃皇 ¥29
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更多精彩影片推薦:
★南沙最大海鮮市場買海鮮★
★順德本地人首推海鮮火鍋★
★國慶假期北京路實況★
★西華路最平靚正老廣懷舊茶樓★
★本地人首推海鮮大牌檔★
★146年歷史最老字號茶樓★
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Chapters:
00:00 Intro
00:38 革新路/嘉華海鮮酒家/飲早茶/讀餐牌時間
08:26 豉汁排骨飯/鮮蝦蟹子雲吞麵/點心拼盤
18:51 太古倉碼頭
28:05 革新路市場買菜
36:40 Ending
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#廣州美食粵語#food tour #city walk #Chinese food #walking tour #street walk #town market #china tour #walking downtown in china #busy street #dim sum #粵語#cantonese #Guangzhou #Canton cuisine #dim sum #粵語#cantonese #Guangzhou #Canton cuisine #sine # #Canton Food Tour #Walk in GuangZhou #vlog #guangzhou #street food #eating #chinese food #chinese food recipes #廣州#美食#市場#早茶#點心#蝦餃#排骨飯#雲吞麵#買菜#革新路#買菜#革新路 #太古倉#探店#廣州美食#food tourism #food tour china #food tour vlog #vlog study #china tourist #china tourism #china touring #4K
Moo Shu Pork- How to prepare in 4 steps
Imagine the taste of stir-frying pork, egg, wood ear fungus and with carrot and cucumber.
At a glance, it does not seems like a logical combination, especially for a Cantonese like me.
But once I taste it in a restaurant, I am completely convinced by this seems to be a weird combination, and decided to make it at home once I got back from New Zealand.
Here is my version, closely follow the traditional Chinese recipe:
Again, what an unusual to have the first taste of this typical Shandong cuisine in a Western country :)
Recipe here:
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Cheesy & Creamy Corn + Carbo Fire Noodles & BBQ Pork Ribs - Spicy Ramen, BBQ Spare Ribs Mukbang Asmr
Eating BBQ Pork Ribs and Carbo + Corn Fire noodles!
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THE SECRET TO CRUNCHY FRIED WONTONS REVEALED! Crispy Fried Wonton Recipe
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The best wonton I have ever had. Pork shrimp fried wonton. This is the most common filling. Make sure you get the oil temperature right. Double frying it makes it super crispy. You can serve this as a nice appetizer or side dish.
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**INGREDIENTS (30-40 wontons)
**FOR THE WONTON FILLINGS**
- 8 ounces of ground pork
- 8 ounces of peeled shrimp
- 1/3 cup of minced carrot
- 1/4 cup of spring onion
- 1/4 cup of cilantro
- 1 tbsp of corn starch
- 1 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce:
- 1 or 2 tsp of ground ginger
- 1 tsp of ground garlic
- 1 tsp of white pepper [Amazon Link:
- 1 tsp of sugar
- 1 tsp of salt or to taste
- 1 egg
**FOR THE DIPPING SAUCE**
- 1 tbsp of soy sauce
- 2 tsp of Sichuan hot chili oil
- 1 tsp of black vinegar [Zhengjiang black vinegar镇江香醋:
**OTHERS**
- cornstarch slurry (1 tbsp of water + 1 tbsp of cornstarch)
- Wonton skin
**HOW TO MAKE WONTONS**
- I am using 2 types of protein today. You can use whatever you want.
- 8 ounces of ground pork. Just put that in the blender.
- 8 ounces of peeled shrimp. Cut it into the smaller size. Dump in half of it into the blender. Save the other half for later. I just like that you can see and bite the shrimp, feel so good.
- After that we gonna add all the seasoning, 1 tbsp of corn starch, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 to 2 tsp of ground ginger, 1 tsp of ground garlic, 1 tsp of white pepper, 1 tsp of sugar, 1 tsp of salt
- Last, we gonna crack an egg. That will make the filling smooth.
- Blend that together. Transfer it into a big bowl.
- Add 1/4 cup of spring onion, 1/4 cup of cilantro and 1/3 cup of minced carrot.
- Mix them well. You can cook a small amount of the filling in the microwave and taste it see if you need to adjust. After you sure about the taste you can wrap your wonton. I make this many times so I know it is good.
- Make the slurry as a glue(1 tbsp of water + 1 tbsp of cornstarch). This will make sure you wonton is safe, they not gonna be open during cooking.
- Put some filling on the skin, don’t put too much, because wonton skin is really thin and easy to break. Then put 1 piece of shrimp on top of it. Dip some slurry on the edge, fold like a triangle. Push out the air out and pack it tight to make sure it won’t open when you deep fry it.
- Make a curve so it is easy to fold. Then you glue the end and pinch them together.
- finish all of them.
- Frying it, get the temperature right and put in your wonton one by one. Push them a little bit just to make sure they are separated.
- After few minutes, all the wontons flow to the top, and you can feel the skin is getting crispy, that is the time you take it out. Let it rest for about 5 minutes.
- We are double frying it. If you get the temperature right, it will literally just take 15 seconds to become golden brown.
- Take it out. And use a paper towel to get rid of the oil.
- Now let’s make the sauce. 1 tbsp of soy sauce, 1 tsp of Chinese black vinegar, 2 tsp of Sichuan hot chili oil. You are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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