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  • 昨天
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00:00Keep it in mind
00:01In the past, children ate a lot of oil.
00:05But now there is no food
00:08You know, in the past, many fishing boats from Hong Kong went out to sea.
00:11There are no fishing boats now.
00:13So the ingredients are completely different.
00:16Things you do may not be the same
00:30There is pickled fish here
00:36There is pickled fish there
00:38In fact, the combination of pickled cabbage and fish
00:40In the past, Hong Kong had
00:42But this dish is called fish cooked with salted vegetables.
00:45In fact, the main thing about pickled fish is
00:48See if you have any requirements on what kind of fish to use.
00:51If you want something expensive, you can find a Dongxing or Laozhu
00:53If you want to calculate it cheaper
00:55You can find perch, mountain fish, or ring fish.
01:00Now Hong Kong people like to eat pickled fish so much
01:05It's a bit troublesome to see it
01:09You don't even know what fish tastes like
01:11The most important thing is the game flavor, sour, spicy and numbing
01:15You drink watery soup
01:17When you put it in your mouth, you will feel that it tastes very wild.
01:21What kind of fish does it give you to eat?
01:24You will just feel it is slippery, so forget it.
01:26Master, what's wrong?
01:29Boss, you're here to pick beautiful ones again, right?
01:32Yes, I go to five markets every day.
01:36Tai Po, Shek Kew Hsien, Gunling, Sha Tau Kok, Tai Luk
01:41Usually it has a lot of
01:47My first job was doing floor work.
01:50I'll go to the kitchen to help in the afternoon.
01:54Wash dishes, wash dishes, wash dishes
01:55Other health care
01:57The reward was melted crocodile blue rice
02:01I've never eaten it before, but it tastes delicious.
02:03So I am interested in the kitchen. I have to eat near the kitchen.
02:08South Korea grew up in Sha Tau Kok
02:11When I was a kid, there was nothing delicious at home.
02:13So it's better than being a chef.
02:15His culinary career began at Sha Tau Kok hawker stalls
02:18Later, I switched to a Hakka restaurant.
02:21In 2000, the restaurant moved to Fanling
02:23We were in the restricted area for a long time.
02:27It is exempted from the license
02:28After a few years
02:32Then he said he wanted to take the card.
02:34It's so harsh for us to get the cards.
02:37That day was harsh on us.
02:38And it's not enough to be punished.
02:40Later, I really used it as a pair of pants.
02:44Go out and find a shop to do it
02:48I have been doing this for more than 20 years.
02:51The lunch here is for guests.
02:53You can customize your payment amount when you visit during the evening hours
02:56Then published by Han Ge
02:57The Hakka version of Hungry Mom Coffee
03:00Many dignitaries have eaten it.
03:03It used to be called "for sons and daughters"
03:06Now my children are grown up
03:08And you are really indecisive.
03:11No, now I am really not interested
03:13Play for fun
03:15It's a rare thing to have so many good friends
03:18Appreciate your craftsmanship
03:23In the past, Sha Tau Kok had a lot of beautiful materials
03:26For example, fish, shrimp, and crab
03:28All are wild animals
03:29Our village is called Yanliaoxia Village
03:32My father, because he is an old man
03:35Children my age
03:39They are exclusive
03:40How do they reject it?
03:41They think you are Hakka
03:43In order to curry their favor
03:45Go out to sea with them
03:48To catch crabs in the mangroves
03:50Catch fish, shrimp and crab
03:52Most of the time I climbed
03:55Those clams didn't know at first
03:57After climbing, I came down and fried
03:59What to fry?
04:00Guilan Chili Sauce
04:01I ate a mouthful of sand
04:03But they all said it's okay.
04:04Good taste delicious
04:06From then on, I slowly started asking the elders
04:08They said that the clam would throw a Yamate knife
04:12Let him squeeze the sand quickly
04:13They think the knife is good.
04:17In this way, you can catch fish, shrimp and crabs.
04:19All of this is done for me.
04:21You know how children are coaxed
04:23I think I have talent.
04:25So it becomes used for everything.
04:28I became interested in it since then.
04:31I think I was around 11 or 12 years old.
04:36No. 1, Chung Ying Street, we are almost there
04:40There are 20,000 to 30,000 people coming here every day.
04:45That is, the mainland released people here.
04:50This is the mainland
04:51In the past, it was all Wang Li
04:53Caught fish but unable to sell
04:55Those that are not worth the money are the ones that
04:57Take it back and hand it over
04:59There is a fish market from China.
05:01You want all the fish that Hong Kong doesn't want.
05:03I don't want you now
05:07There used to be a lot of boats on both sides.
05:10The left side is full of big tugboats.
05:13The shrimp boats are located here.
05:16Fish Fillet
05:17No one raises fish.
05:19Nowadays, fish fillets are mostly used for leisure
05:23That is, being fished
05:28These places used to be very prosperous.
05:32Because this is a fish market.
05:34Any driving
05:36Cook the Nine Demons at the Fish Market
05:40This is all here in the morning
05:43From beginning to end, it's all about selling fish and meat.
05:45Selling vegetables
05:46Very yellow
05:49Take a photo of your old building
05:51If you don't take photos here, you won't have any other photos.
05:52The whole street...
05:53But open a shop on the street
05:54In the past, I put firewood, rice, oil and salt
05:57Now I release my mole
05:59Where is the business now?
06:03In fact, I will Sha Tau Kok
06:05Dishes that local residents usually cook
06:08Take it out and cook it for others
06:12What ingredients were found that day?
06:15Just cook something for others to eat
06:17No, in fact, in Sha Tau Kok
06:19The coastal areas have made us more sensitive to seafood
06:24Fish, shrimp and crab
06:25We also want to eat the best.
06:30After the epidemic
06:31You know everyone travels a little bit.
06:36Because the northern New Territories is a hard-hit area.
06:39I like to drive north.
06:41I like the two-dollar car
06:42I don't need to pay for the ride there.
06:44I didn’t know how good chicken was in the past.
06:46Eat a bowl of noodles, then come back
06:48Buy food from mainland China
06:50Then you become...
06:52If you don't do well, it's hard to survive
06:56The economy took off in the 1950s and 1960s
06:58A large selection of Hakka dishes
07:00Very popular among workers
07:02By the 1980s and 1990s, society was prosperous.
07:04Citizens are looking for sperm when they eat
07:07Hakka cuisine is gradually declining
07:09The Hakka people live near the mountains.
07:13The water is just offshore
07:16They have some real ear-to-ear exchange
07:19They traded fish for your pickled cabbage
07:23So maybe my parents were like this before.
07:27A Hakka, a student
07:28Maybe something to eat at the pier
07:41Today we will use mackerel
07:44Because the mullet is more active now
07:46More plump
07:47First, keep the fish flying.
07:51Flying fishy and dirty things
07:53Keep flying for a while
07:55Fly again
07:57The oil temperature is about 80 to 90 degrees.
08:00Let it not be so fast
08:01Then he said he wanted to loosen it up a bit more.
08:05Pick it up
08:06We will add some salty pickled cabbage
08:09On the pot
08:10Then fry it
08:13Let it have some light flavor
08:14Then fry it
08:15Then fry it
08:16Then fry it
08:22Fried Tofu
08:25Hakka people generally like
08:28Put some tofu and fry it together
08:30Absorbs salty and sauerkraut flavors and umami
08:32The taste of fish
08:33After braising, fried tofu is especially delicious
08:37We put the fish back into the wok
08:39Don't put too much salt
08:42You can add a little sugar
08:45Salty pickled fish
08:46We are Hakka people living in Hong Kong.
08:49Water people are also good
08:50They are used to using salty pickled fish
08:53Our pickled fish is always pickled cabbage
08:55They use salty and sour fish.
08:58Because it has no sea
08:59We put some pickled cabbage
09:02And some green onions
09:05Add some lard
09:06Fry it a little
09:08We just need to fry it for a while longer.
09:10Let it dry up
09:12We will not bury the
09:14Just a little thicker
09:16One salty pickled fish is calculated
09:17In fact, every household in Sha Tau Kok used to
09:21Those elders will do it
09:24You have to be fresh.
09:26No ginger, scallions or garlic needed
09:27So it is completely different from the method of cooking pickled fish.
09:30The fresher our method
09:31The simpler the better
09:34No extra vegetarian food
09:39We will keep it simple
09:41Try to let customers taste natural flavors
09:44I serve my guests food
09:46Good ingredients
09:49Like salty pickled fish
09:51The fish we gave him were really beautiful.
09:54I will appreciate it
09:54They actually eat fish with salted vegetables.
09:56I don't eat pickled fish
09:59For example, delicious pickled vegetables
10:01In fact, there are very few
10:04Maybe we are near the New Territories.
10:07Because of the nearby Pingxie Mawei
10:09Water Sound, Learning Struggle
10:10Still making this pickled cabbage
10:12It's not like using a bag of ready-made
10:16Or barrels from Taiwan.
10:18Because the taste is completely different
10:20I brought back some pickled cabbage from nearby.
10:22It has a fresh taste
10:24What vegetables do we use to cook pickled cabbage?
10:41I would use mustard greens.
10:44This is how to make Chaozhou pickled cabbage
10:48If it is Hakka pickled cabbage
10:50Mustard greens
10:52Because Chaozhou pickled cabbage
10:56I think the meat is thicker.
10:59So it will be sweeter
11:01And they chew more
11:03Planted about a month and a half ago
11:07Wrap it tightly
11:08And the head is big enough
11:11Here's the head
11:12In fact, before I became a full-time farmer
11:17I do some work for NGOs
11:20Promotion of Ecological Agriculture
11:22Or do some community support for agriculture promotion
11:25I felt a little guilty at that time.
11:26You keep telling others
11:29This is a beautiful thing
11:31It is good for us to do ecological planting
11:36Good for the environment and good for people
11:38People need to know where food comes from
11:41But in fact,
11:43We all use our bodies to do this.
11:46So I think
11:48Very hopeful
11:51Try this yourself.
11:53Is it true and effective?
11:54So I quit my job and tried to start a farm.
12:02Rebecca used to be a social worker
12:05Promote agriculture
12:06I am just a holiday farmer.
12:09Later I felt that I was not down-to-earth enough
12:11Suo Sheng quit his job six years ago
12:13I have been a real farmer
12:15Specializes in specialty dishes that few people make
12:18Professional recipes, preserved vegetables, pickled vegetables
12:21Wash and select the unwanted leaves
12:27You must rub it like this
12:29Because this is the only way to rub out the dirt in your pants.
12:34Yes, it's very big.
12:37Yes, you need to use physical strength
12:43The bugs will come out.
12:46Wash twice
12:48The black one is the protophyllum
12:50He ate the iron porridge with these holes.
12:55In fact, there is time
12:57If it's summer, you have to get up early
12:58Because Japan is too hot
13:01If it's winter, maybe 7 o'clock
13:04In summer, it may be 6 o'clock
13:10Life in the country and life in the city
13:12It's really different
13:14Because some people will meet in the morning and then meet in the evening
13:17It seems like everything you do is known to others.
13:20It seems there is no secret
13:22Do you have friends coming?
13:23Or what did you do today?
13:26Why don't you plant it there?
13:28I thought to myself, I'll do it once.
13:29Not enough
13:31Since I started farming
13:33Many things really need to be looked at in the sky
13:35Although sometimes I want to be lazy
13:36But if it rains
13:39Don't rush to clean up the dishes
13:41That's zero
13:43We also use some organic pesticides
13:46If you don't keep it up for a week
13:49Use once...
13:50It may be gone overnight.
13:53You may think
13:54Yuta seems to be very free
13:55But it is not free
13:56Because there are many factors that require constant peace of mind
14:00You can’t…
14:03Not at will
14:05I felt a little sad when I said this.
14:08I won the kohlrabi in my first year
14:10It means the whole country is wiped out, toothworms
14:13Do I need to turn it off?
14:15The phone came up
14:16Yes, alarm clock
14:17I'll turn it off first.
14:19Excuse me
14:20Why did you create this Zhongshui alarm clock?
14:23Sometimes water
14:24Because I need to keep the time
14:26How much to pour per line
14:28So the alarm time is actually...
14:31Uncertain
14:33So you pass it on to different people at different times
14:35There is an alarm clock
14:36Yes, that's right.
14:42I'm going to cut up the mustard greens now.
14:46Then check again and again
14:49Is there any bad one?
14:51For example, these...
14:53The leaves seem unbalanced.
14:55I don't want any more
14:56And the head must be cut off
14:59And cutting it open also has a function
15:01so that the salt can penetrate easily.
15:05If it's pretty, it's one and a half packs
15:11I think leaf marks are a kind of
15:13The coexistence of man and nature
15:15Products inside
15:18I was working on another project before.
15:21I have visited some Hakka villagers nearby.
15:25In the past, when we were farming
15:27They went up the mountain to cultivate the fields
15:28Maybe they will take the leaves out and add rice
15:31This is a very convenient food
15:33The other one is
15:35They used to do some
15:38Many years of leafy vegetable liver
15:41They didn't have easy access to doctors before.
15:43They may use these leaves to make vegetable liver and scallion water
15:48has already solved their colds and flu.
15:52Leaf traces are actually a fermentation process
15:55Why do we use salt to process?
15:58Because salt is the choice to help us make bacteria
16:02In fact, there are many bacteria in our air.
16:04If you are less afraid of high salt levels
16:09The only ones that can survive are lactic acid bacteria
16:11Lactic acid bacteria helps us break down
16:15The sugar in the sauce turns into lactic acid bacteria
16:19In fact, lactic acid is a product for them.
16:23But for us
16:24It is a substance that is beneficial to the body.
16:29I think fermentation is actually human
16:31Interactions between some microorganisms and some vegetables
16:35Sex products produced
16:39I've also been reading a book recently about fermentation.
16:43There is a study in anthropology
16:45I used to study some small islands.
16:48They exchanged their shells for
16:50In fact, it connects the different ethnic groups between them.
16:55They use this metaphor to look at microorganisms
16:58Our relationship
16:59Maybe microbes can't exist alone
17:02But by breaking down some vegetables
17:05Or we provide an environment that is suitable for it.
17:07It grows
17:09It grows white horn
17:10Lactic acid became what we needed
17:13It is actually a mutually beneficial relationship.
17:17It seems complicated
17:22Yes, we need to get out of the water.
17:25And the process actually makes the fiber of the leaf
17:29No, the cells will rupture.
17:35So it will not stop growing
17:39In fact, vegetables will continue to grow after they are cut.
17:41So the vegetables are kept in the refrigerator.
17:44It will get older.
17:48Rebecca will try to reduce the amount of salt in her pickled vegetables.
17:52But too little salt may cause fogging.
17:55Rebecca has been studying for six years
17:57Although it takes time to get started
17:58But most of the time it's up to fate.
18:03Common leaf pickles
18:04The impression given to others is relatively salty
18:07Although I have reduced the salt content now
18:09But people who may use it need to rinse it
18:13But after rinsing, you will smell the food.
18:16Too high salt content
18:18Some lactic acid bacteria do not survive well.
18:20So we keep reducing the salt content.
18:23So in the process of reducing
18:25There will also be some original like this
18:27The salt content of this formula is no longer acceptable.
18:29If it breaks, throw it away.
18:32Because salt makes some bacteria unable to survive
18:36It causes its cells to rupture
18:37Maybe you don't have enough salt.
18:39It can't die
18:41This will cause the food to spoil.
18:44Throw out one or two buckets every year
18:45I only have a dozen barrels a year.
18:48One barrel is 25 kg
18:51We just spent about an hour
18:55It takes about a month to ferment.
18:59At least
18:59We also need to keep an eye on it during this process.
19:05See if it will ferment or mold accidentally.
19:07Just a line
19:11In the past, others may have needed to achieve results.
19:14Because it is necessary to preserve food
19:15Now it is more of a preservation of taste
19:20There are actually very few fresh preserved vegetables for sale on the market.
19:24We used to buy it at a seed shop in Sheung Shui.
19:29Meicai seeds
19:31It has been out of stock for about three years.
19:33Because there is no race
19:36I still feel this way.
19:38It should be aesthetic
19:40People should have contact with the land
19:43Find out where food comes from
19:49But in fact, being a farmer
19:50It's really not a good career.
19:53You can't say that.
19:55Being a farmer is a hard job.
19:58A shower in the rain
19:59You need to have physical strength
20:01During the planting process
20:02I think it really has something to do with the land.
20:06To keep doing it
20:07The thinking and feeling part
20:13The best part
20:14Actually
20:16For example, I made some leafy vegetables.
20:18Some people really think it tastes good.
20:21There will be differences
20:22I think this is encouraging.
20:23I think this is encouraging.
20:24I think this is encouraging.
20:25The worst part
20:31It's really a very crazy job.
20:34You can't live without me
20:36Frankly speaking
20:37I will think about not doing it.
20:42Actually, I originally wanted to do it for a while.
20:46It's a good experience, right?
20:48Life has one year to experience
20:50But it turns out that one year can't accomplish much.
20:53Living like a farmer
20:56You can stand still
20:57In fact, it is already a thing
21:01I think I want to do something
21:06Do this now
21:08Money earned
21:11Better do a job
21:14Of course I think
21:14This is also my problem
21:19Did not do a job
21:20But I'm really busy
21:21Farmers are really busy
21:23When I started doing this
21:25I have set up my bank deposit
21:28To a number
21:29I will stop and stop doing it.
21:37Slowly descending
21:38Never been
21:41Because I have a part-time job
21:42So add sales
21:46Slowly descending
21:54Give up a stable job
21:56Come be a farmer who loses money
21:59We also need to achieve performance gains that no one else has done.
22:01Besides being stupid
22:02I think Rebecca must like this place very much.
22:12Why
22:13I can't see
22:14So small is
22:16Things No One Does
22:16I can't see
22:17Want to reconcile
22:18One person does it once
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