Flavor Master | Typhoon Shelter series in Hong Kong cuisine, why is it called Typhoon Shelter?

This period of recommendation – – typhoon shelter fried crab – so this is the typhoon shelter!Cousin Hong Kong seafood hotpot shop address: Xinyuan Street, Shunyuan 13 floor bottom merchant consumption: 298 yuan/person Hong Kong drama, bearing too many people’s memories, especially the 80, 90 generation, Hong Kong drama almost all their childhood memories.There is no lack of warm and deep market spirit in Hong Kong dramas, such as the tea restaurant with the boss always proud, Sir Who can always invite the whole group to drink tea, and the street food stalls at night…The mouth-watering food, like the twists and turns of Hong Kong dramas, captivates audiences.Whether you are a fan of Hong Kong cuisine or not, there is one dish you must have heard of – stir-fried crab in typhoon Shelter.Because it is so famous in Hong Kong cuisine that it is one of the top ten classic dishes in Hong Kong.The crab stir-fried in typhoon Shelter is delicious because of the aroma of garlic, crab meat, scallion and pepper.It’s hard to guess the recipe from the name, because it’s named after the place, not the recipe.Typhoon shelter is a place for Hong Kong fishing boats to escape typhoons. Fishermen go to sea and live on boats. When they encounter typhoons, ten boats are tied together and parked in the sheltered harbor.Most of the food on board is seafood and easily stored Onions, ginger and garlic. As time goes by, a unique typhoon shelter series of food has been formed.The traditional typhoon shelter crab stir-fry has only four ingredients: crab, garlic, Thai pepper and fermented black beans.The most test of chefs is to deal with garlic paste, because garlic is rich in starch, easy to black carbonization at high temperature bitter, how to fry garlic garlic, but also to ensure that the crispy taste, color should also keep golden and not paste, is a technical work.The traditional rule is to wash the garlic, remove the starch from the surface of the garlic, retain the garlic, then wrap the washed garlic in a towel, twist it until it can fall apart, and then fry it in the oil, and use the fried garlic of the crab, so that the garlic and crab are perfectly integrated.In a typhoon Shelter fried crab, there will usually be a whole Vietnamese male crab of about one and a half jin. “Cousin’s” chooses crabs with strong chest, thick legs and bulging joints.When a plate of typhoon Shelter crab is served, you must first eat the crab body while it is still hot. Savor the tender meat and crispy fried garlic. It is a traditional Hong Kong typhoon Shelter flavor.Cousin’s shelter crab stir-fry uses Beijing’s own lubao soybean oil, which is rich in linoleic acid and phospholipids and is made from annual soybeans.Less smoke, light color, light taste, can better lock in the water of the crab during frying, maintain the original taste of the crab.The shounongda Kitchen is dedicated to the selection of condiments for Beijing seasoners and provides one-stop delivery, allowing the flavor master to play the true meaning of flavor.Choi Jiajun, the owner of Cousin Hong Kong seafood hotpot, is most often called “cousin”.Cousin in Hong Kong is equivalent to “old tie” in northeast China and “Tie Porcelain” in Beijing. It is a name for a close friend. People familiar with Hong Kong movies will know when they see the word “cousin”, nine times out of ten, this is a Hong Kong restaurant.In 2021, it is exactly 20 years since my cousin CAI Jiajun came to Beijing.He was the youngest apprentice in a small restaurant in Hong Kong when he was in his teens. He joined Li Yuan in Hong Kong at the age of 22 and began to make Hong Kong flavor in Beijing at the age of 30. Now he is the owner of a Hong Kong flavor restaurant beloved by Beijingers.Hong Kong food pay attention to the traditional authentic, this is reflected in Cai Jiajun body, he has a kind of spirit, that is, to the traditional teacher how to teach the student how he learned, now what to do, big to the seasoning of weight, small to catch a dish of an action, intact, the records and retention in order to let customers can eat to the port of genuine taste.In 1994, when CAI Jiajun was in his early 20s, he had a dream: to open his own shop. Now, his dream has come true in Beijing.CAI jiajun, who sticks to the “constant”, has witnessed the “change” in Beijing.CAI jiajun remembers that when he first came to Beijing, the taxi didn’t even have air conditioning. But now Beijing has not only changed its hardware greatly, but also people’s food tastes have become diversified, more and more pay attention to the original taste, health and delicacy. This also makes CAI jiajun more confident that hong Kong-style food can go further in Beijing.Content from BRTV life channel “Taste master” column public account, part of the pictures from the network pay attention to BRTV life channel, timely access to more practical content!

Leave a Reply

Your email address will not be published.