Mango pomelo sago
On a hot summer day, a bowl of classic Hong Kong-style dessert, Yang Zhi Gan Lu, can refresh people's minds. The bowls are colorful and have the feeling of summer, and the sweet breath goes straight into the throat. However, the dessert with such a high name is actually made of various fruits, among which mango, grapefruit and sago are essential. With coconut milk, it tastes very delicious after being refrigerated in the refrigerator. This is very pleasant soft waxy sago in sweetness.
Dried radish rice cake
Radish cake in Chinese traditional cakes is a special food in Fujian, Guangdong and other regions, and it is also a necessary home-cooked snack during the Spring Festival. Although the traditional radish cakes in different regions are slightly different, they all need two main ingredients, namely radish and sticky rice noodles. Then, we add Cantonese sausage, shrimp skin, mushrooms, scallops and other fine ingredients, stir them evenly, and steam them in a pot. Steamed radish cake can be eaten while it is hot, but my favorite is to cut it into thick slices. Fry in the oil pan until golden on both sides. Using my favorite hot sauce can make your mouth feel burnt.
Hewei beef brisket
Classic Cantonese cuisine and beef brisket are not to be missed by foodies. The perfect combination of this natural beef bone soup and beef brisket, coupled with the sweetness of white radish, can bring simple and primitive taste buds to your mouth. The secret of making beef brisket fragrant and delicious lies in the choice of beef. Do you have to choose it? Pit? After washing and removing fishy smell, stir-fry the beef brisket with star anise and cinnamon, add beef bone soup and stew for more than 2 hours, and finally serve with white radish. The soup is fresh and sweet, and the brisket is soft and delicious.
Pork sausage bread
Hearing the name "fat sausage steamed stuffed bun", many people thought it was a steamed stuffed bun made of fat sausage. Haha, that's not true. Its name originated from its shape that looks like a fat intestine, and it is also circulated in some poems. Shaped like a fat sausage with white steamed bread, papaya coconut stuffed with silk heart, fragrant and sour, refreshing the stomach and attracting guests? . In fact, pork sausage buns are made by grinding rice into pulp, heating and steaming, then wrapping it with peanuts, shredded coconut and shredded papaya, and then rolling vermicelli into strips. With a specific sauce, it tastes particularly tender and smooth, and it tastes really good. Northerners who love steamed bread must have never eaten this kind of pork sausage steamed bread, because it is only available in the south.