fiery corn whirlwind

I remember the corn cobs I ate in the northern part of the mainland many years ago, and my impression was bland. However, it is this kind of corn cob that has set off a fiery whirlwind in the snack market in Hong Kong. There is always a steaming corn stall in the streets and lanes of Mong Kok, and business is endless. The eater said: The corn whirlwind landed at the beginning of last year and now dominates the street snack market.

The corn cup introduced by a snack bar in Kowloon City is a new kind of food. The golden tender corn kernels are cooked thoroughly, held in a small cup, and topped with butter and honey juice. The corn tastes sweet and the butter smells delicious. It is only sold in 1 yuan (HK$, the same below). Many young people like to have a cup in their hands and eat it while walking. Peanut butter cup corn is also quite distinctive, the sauce color is brown, and the sauce flavor slightly overshadows the sweetness of corn, but it tastes surprisingly well, and the price is 8 yuan, so corn fans have tried new ones.

Another "Bean Shop" used to be famous for selling bean food, but now it is not satisfied with others. It displays salty and crispy bacon corn cups, and the corn grains mixed with butter are covered with fried bacon grains, which are full of meat, making people want another cup after eating.

The corn on the cob is a traditional northern food, but now it is added with new ideas in Hong Kong, called "original original corn with original sweat", which is very popular. In a restaurant in Mong Kok, the chef coated the original corn from the United States with vegetable oil, put it on the electric stove to be slightly hot, then coated it with a special layer of Japanese soy sauce and honey, and then roasted the corn until it was a little brown. At this time, the diners who watched the "on-site operation" had smelled the fragrance of "authentic Japanese millet burned", and all their forefingers moved, hoping to hold a stick in their hands and chew a cup. The chef sprinkled sesame seeds, cheese powder and Chili powder on the corn cob, and the "millet burned" was a success. Every 12 yuan was sold out immediately. The chef said that because the demand is in short supply and the business is particularly good, most diners need to wait in line.

The "Tiege Fast Food" store in Mong Kok directly introduced the corn roasting oven in Taiwan Province, but updated its practice. Because of the novelty, this kind of desktop flavor corn is very popular. Taiwan Province's practice of burning corn is to put the original corn cob on the electric stove and bake it, while "Tie Ge" first cooks the corn until it is 9% ripe, then bakes it on the electric stove, and then smears it with slightly spicy sand tea sauce. After about 5 minutes, it can be tasted. Miss Chen said that she had eaten roasted corn in Taiwan Province, but she thought the improved varieties here were better. One in 1 yuan, she sighed: "It's cost-effective."

the most painstaking and painstaking thing is the finished corn products. A bakery in Mong Kok opened less than half a year ago, and the healthy corn buns, corn cakes and corn cookies were all made of fresh corn flour from South Korea. The boss said that the most special are corn buns and corn biscuits. The former is golden in appearance, soft inside and fragrant outside. It is a steamed bun made of fresh corn flour. It tastes sweet and is most suitable for young boys to taste. The corn biscuits are actually not too dry. There are raisins and corn kernels in them, which are novel and interesting, and primary school students like them best. Diners Yang Xingsheng and his family often come to visit. He said that the food in the bakery is all made of plant raw materials, without butter and lard, which is the most 1% healthy food. A porridge and pasta shop has also launched the "Corn rice rolls" for the first time, integrating rice rolls, which Hong Kong people love to eat, into new corn works. The white translucent rice rolls stuffing is fresh yellow corn, which is very attractive just by looking at its appearance. Diners need the master to take it out of the hot steamer and then pour soy sauce on it, which is tempting and coveted. After tasting it, you will find that this new taste is really good.

"Pudding", which is called jelly by mainlanders, has now become a new content of corn delicacies. The corn pudding in a pastry shop is cute, heart-shaped, small, tender, golden and transparent. The cake is filled with tribute sugar.

Ingredients:

5 grams of flour, 35 small pieces of tribute sugar, appropriate amounts of pork floss, turnip and radish acid, appropriate amount of mustard sauce and 15 grams of cooked lard.

Method of making:

1. Knead flour with yeast, cooked lard and appropriate amount of water into fermented crisp dough, roll it into 35 light cakes, bake it in the oven and take it out.

2. Cut the baked light cake from the round edge, and sandwich it with minced pork, radish acid, turnip, mustard sauce and tribute sugar.

Features:

This product is fresh, tender and mellow, and tastes sweet, sour and spicy, with an unusual refreshing taste.

Shacha kebab

Ingredients:

Pork tenderloin 125g, sand tea sauce, peanut butter, Chili oil, pepper powder, curry powder, Shaoxing wine, refined salt, monosodium glutamate and sugar.

Method:

1. Cut the pork tenderloin into rectangles, and soak it with refined salt, monosodium glutamate, sugar, Shaoxing wine, curry powder and pepper paste. Sand tea sauce, peanut butter, Chili powder and sauce for later use.

2. Take 1 special bamboo sticks to string the marinated meat slices into kebabs, coat them with sand tea sauce, and bake them repeatedly in the electric wire oven with electricity to raise the temperature until they are cooked and golden yellow.

Features:

This product is tender, sweet and spicy, hot and refreshing.

homemade Portuguese egg tower

materials:

pie skin (that is, pastry skin), 25cc of whipped cream, 6 grams of sugar, 2 eggs and a little salt.

practice:

1. 6 grams of sugar, 25cc of milk, two eggs and a little salt are all mixed, and then the egg liquid is stirred vigorously

2. Cut the pie skin into two halves, then roll up half of the skin, and then press it away from both sides to the middle, then flatten it with a stick like a dumpling skin, and spread it flat on the baking. Wrap it around the top of the pie crust.

4. Pour the prepared egg mixture into the pie crust, and don't pour too much. 5. Put it in the oven at 22 degrees and bake it on high fire for about 15 minutes. < br/> < br/> Sixian roasted bran <: br/> Materials: < br/> Gluten, auricularia auricula, yellow flower, carrot, winter bamboo shoots, salt, chicken essence, cooking wine, soy sauce, white sugar, chicken soup, sesame oil, onion segments and ginger slices < br/> Practice: <; br/> 1. Slice the gluten, soak the auricularia auricula and the yellow flower in warm water, remove the root pedicle, and wash repeatedly. Wash, peel and cut the carrot into oblique elephant eye slices, and cut the winter bamboo shoots into slices; < br/> 2. Set fire to a pan and put in oil. When the oil is hot, pour in onion and ginger slices and stir-fry until fragrant, add in soy sauce, cooking wine, chicken soup, chicken essence, sugar and gluten. After the pan is boiled, turn the fire to low fire for 1 minutes, then add in fungus, yellow flowers, carrots and winter bamboo shoots, stir well, and pour in sesame oil and take out the pan. < br/> Features: salty and sweet, delicious. < br/> < br/> Angel cake <; br/> Material: <; br/> 6 egg whites, 1 tsp of tartar powder, 12g of sugar, 1/4 cup of milk, a few drops of vanilla extract, 9g of low-gluten flour and 1/4 tsp of salt

Practice:

1. Put the egg whites and tartar powder in a steel basin, and do not touch any oil, water or egg yolk (otherwise it will not beat)

2. After beating for 1 minute, add sugar and continue beating

3. Beat for 6-7 minutes until wet foaming (that is, the egg beater picks up the protein tip and droops), instead of hard foaming like a sponge cake

4. Remove the egg beater, add the milk and vanilla extract, and gently mix with a rubber spatula

5. Sift in the flour and salt, mix well, just mix well, and don't over-mix

Smooth the surface

7. Bake in the oven at 19 degrees for 25 minutes, and you will see that the surface is cracked and slightly burnt, and it will be cooked according to the nature

8. Cut it around the model with a knife, turn it over and throw it hard, and the cake will fall out, which makes the angel cake tough. Will not break

cream strawberry cake

Basic material

Appliance: 1 baking tray (12x25cm)

Material:

2 eggs (broken), 35g sugar, a few drops of vanilla extract, 1-2 tablespoons fresh milk, 25g low-gluten flour, 25g corn flour and 1/4 baking soda powder.

2) 25g of low-gluten flour, 25g of corn flour and 1/4 tsp of baking soda powder are respectively sieved, evenly stirred and set aside.

3) remove the moisture from the fresh cheese in the whipped cream material to about 18g g.

4) Pour the egg yolk and sugar into a clean steel basin, and heat them with insulated water until they are thick.

5) Add the fresh milk and the material A treated in step 2, and stir well. Pour into a baking tray and bake at 18 degrees for 12 minutes.

6) Take the cake out of the baking tray after it is cooled.

7) send the whipped cream to foam by cooling it with ice water. After that, divide the sugar into 8-9 equal parts, slowly add it and beat it evenly. Finally, add vanilla extract and stir well.

8) Remove the pedicels from the washed strawberries, leaving only 2-3 strawberries for decoration.

9) Spread the whipped cream processed in step 7 evenly on the cake, and spread the strawberries on the top.

1) Leave it in the refrigerator for 2-3 minutes and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 2-3 minutes.

Note:

In addition to egg yolk, non-sticky corn flour is used in the sponge cake. Use fresh cheese with high nutritional value instead of fresh cream with high thermal energy, so as to reduce calories. Coupled with strawberries rich in vitamin C, this dessert can be said to be both beautiful and nutritious.

it melts in your mouth, and you can taste it carefully. There are no small grains of corn flowing between your teeth, which is new and unique.