Skip to playerSkip to main contentSkip to footer
switch1
  • 昨天
文字稿
00:00Subtitle volunteer Li Zongsheng
00:12Mushroom Congee
00:14Although this dish is called porridge
00:16But there is no rice in it
00:18It tastes like porridge when you bite it.
00:20It is one of the representative Cantonese noodle dishes.
00:23Test the chef's skills in deboning and mincing shiitake mushrooms
00:27And the patience of slow cooking
00:29When running a restaurant at home, everything is done quickly
00:32It's hard to find its shape.
00:35This is straight porridge.
00:37Straight up porridge
00:39It's not the crane on the street that you haven't buried yet.
00:42Hemipu's porridge
00:43You seem to have cycas in your cold drink.
00:46There seems to be sand
00:48Eating red bean paste
00:51Not a grain of sand
00:59The main ingredient is mushroom
01:04Chinese Yam
01:05Bird's Nest
01:06Soup
01:08Let the bird's nests be steamed in soup first.
01:11Steam after rising
01:14Have a purpose
01:15White Heart
01:16Because it's hot now.
01:19So use yam
01:20Fresh yam instead
01:22After the yam is steamed
01:25Beaten into meat
01:26Add soup to taste
01:29We'll have our turn later
01:31Then eat by yourself
01:33Self-made Mushroom Porridge
01:37The process is to add mushrooms to the meat
01:41Chop it into meat
01:43Give it a grid
01:45Don't have any meat in it
01:48Direct Financing
01:49I put the knife on it
01:51Can't see a single particle
01:53Now these are melted
01:55Can you tell me how to make this dish?
01:57In fact, the most demanding step is
02:00All the exams
02:03You have the upper hand, you can't be a dog
02:06Because this bone is not a big one
02:08Its bones also have
02:10You can't get attached all of a sudden.
02:14Only a few
02:16This bone is not very big.
02:17Except skin, except bones, still meat
02:21There are only a few of them.
02:23If there are sinews, you can't cook it.
02:26Everything is like yam
02:28Only a little black spot is left
02:30Cook it, the mushroom porridge
02:32The aesthetics and visual experience are not good.
02:38Now boil the soup
02:40Add mashed potatoes
02:42Boil thoroughly, add a little starch
02:45Finally, add some mushroom meat
02:47Eat it all at once
02:49Otherwise it will be rough.
02:51Everything has to be done slowly and carefully.
02:54You operate Daye
02:56It becomes a lost needle
02:57Take it out, others also eat it very roughly
02:59Or you're not hot enough
03:02Defects are not good
03:04Really? Such a famous dish
03:06If the fire
03:07Once it boils, pour in cornstarch water
03:11It will be one hundred and ninety-nine
03:14Turn off the heat now
03:15It cooks like porridge.
03:19There is an egg in the mushroom paste.
03:21We opened it
03:23There is a little soup
03:25That is to open the rare
03:26If it weren't for 199
03:28When it becomes cooking
03:29It won't be like porridge.
03:31Become one hundred and ninety-nine
03:33That is not a soup
03:35Finally, I added a few drops of incense
03:44This will increase its fragrance.
03:50If this is the case
03:51It can be concluded that there are several reasons
03:53Do you think it's the dishes here?
03:55So it disappeared from the public
03:58Because many people cannot eat bird's nest
04:00Okay, I won't tell you the reason.
04:04Your most valuable raw material
04:06You don't have bird's nest or mushroom paste.
04:09There is no such bird's nest
04:11You don't know how to cook choy sum or mushroom soup
04:14Right?
04:15Thank you for your help
04:16Just now you saw
04:18It really looks like porridge when it comes out
04:19There is no rice porridge either.
04:22The master said how to do it...
04:24He's fine.
04:26It's not so easy for you to post
04:31Because that era
04:32What are you assigned to do?
04:34Just try your best
04:37It wasn't done by one person.
04:39Two or three people
04:41Meet the master to do
04:45That is, we can only process
04:48Some people turn on the lights
04:50Some people teach me
04:51Some people do makeup
04:53Then you can combine them to take a set
04:58Same reason
04:59Right
05:02You haven't eaten it before.
05:03You don't know how to ask
05:05For the best
05:06No way
05:08Because at that time, the bird's nest
05:10It's a very rose-like dish.
05:12I can't say you're wrong.
05:16Master Qi
05:17Steal some food
05:18Fragrant and smooth
05:20It's time to do it yourself
05:21The results are completely different.
05:25Then study slowly
05:28There are many problems
05:29Sometimes too strong
05:31Sometimes those...
05:34You don't have enough flesh and blood
05:36Sometimes those soups are salty
05:38a lot of
05:40You really want to eat
05:41Really want to enjoy
05:42Really want to cook Kung Fu dishes
05:45You can either add the goods
05:46I don't know about those.
05:48Don't dare to explode
05:49With our approach
05:50Really do it with your heart
05:52Don't be cunning
05:55First, the bosses are used to it.
05:58Right
05:59If the effect is not good
06:02He will definitely be held responsible
06:04You keep eating
06:05Why is it suddenly different?
06:11Cooking mushroom porridge requires a lot of effort
06:13Following Master Shou of Master Li
06:16He also inherited his craft.
06:23Hello, Master Shou
06:24Hello, Director Guo
06:25Can I eat it while it's hot?
06:28Eat while hot
06:29Eat while hot
06:30don't want…
06:34There is really no rice
06:35No rice
06:38But it's so salty
06:41Salt Pot
06:42Salt Pot
06:43right
06:44Why borrow mushrooms?
06:46Because this dish
06:48I heard from the master that there are some food
06:51Can relieve cough
06:52Great, lots of light
06:54right
06:55You continue
06:56And it has a little effect of roasting and wheezing
06:58It is good for the trachea
07:01Loss of appetite
07:02It is meat, and so is gachinni.
07:05But it's very light
07:07The taste is very light
07:09So we have to rely on the power of Shang Tang to save us.
07:14And its texture is mostly made from cheap bird's nests.
07:16Yes, the feeling you get when you eat the porridge is that of a bird's nest.
07:18The sugarcane mushroom meat is almost dissolved in it.
07:21Yes, we say that you can't see until you eat.
07:26Eat until you can't see
07:27right
07:28Because of the knife skills
07:29Because you said cooking doesn't mean cooking for a long time
07:31So don't cook it until it dissolves.
07:33Have you done anything about knife skills?
07:35Yes, cut it until it melts.
07:36Master Li
07:37Master Li
07:38When will I teach you how to cook this porridge?
07:41In fact, the guest ordered him to cook
07:45You actually asked him for advice.
07:48In fact, he will tell you one day
07:50I understand, but I really didn't hide it.
07:52Then guests need to book in advance
07:56Because the process is complicated
07:58Yes, you have to book in advance.
08:00And the most troublesome thing is borrowing mushrooms
08:05That is to remove the meat from the mushroom
08:07Sorry for the meat
08:08Yes, go for the small ones
08:09Remove small
08:10Yes, so it is more troublesome.
08:12Then you have to chop
08:13Chop the meat
08:14Chop the meat
08:15Chop the meat and sieve it
08:16Don't let it get big.
08:18Fry, Stir-fry, Boil, Deep-fry, Baked
08:20It's not cooking.
08:22They use the word push
08:24Push out the porridge
08:25We call it push soup
08:27Yes, what does it mean? What is push?
08:29How to say
08:31It's time...
08:32The cooking time is not long
08:35But it takes a lot of preparation
08:38Yes, once you open fire
08:39From cooked things
08:41All materials are mixed
08:43Cooked food, short time
08:45As I understand it, this is called pushing
08:49clear…
08:50The master didn't tell you
08:51Why is Guang Taishi so knowledgeable about food?
08:53At least he also contributed to the grace of the Lumen
08:56He has a snake soup
08:57We are also very famous in Hong Kong
08:58Taishi Snake Soup
08:59This dish of shredded mushroom and meat is also very famous.
09:02He is also famous
09:04He eats so beautifully
09:05I have money and I like to eat
09:07I think he has money and knows how to eat.
09:08right
09:09And there is at least one person in the family
09:10I think I have asthma
09:12That is, try them one by one
09:13Not necessarily. Maybe I didn't have much appetite at that time.
09:15Or you can refer to some ancient books.
09:18In fact, every time we cook a dish, we always...
09:22Matching is important
09:24Sometimes the combination is not suitable
09:27That dish will bend.
09:29Yes, it's actually like a work of art.
09:31If the colors collide, then it's a collision.
09:33Yes, matching
09:35I'm very interested to know
09:36You must develop some new dishes
09:39yes
09:40What is your inspiration?
09:42Just like when I write a script
09:44I need inspiration too
09:45I went to see the people, the pigs, and the mountains.
09:47I'm going to find some inspiration
09:48In the past, information was not so developed.
09:50Just go out and eat by yourself
09:52That is to say, the famous things there
09:54Just try it
09:55Or something very beautiful there
09:57Just try it
09:58Nowadays, information is developed
10:00There is one more way
10:02That is, Internet access can...
10:04Search online
10:05Read a lot of food related stuff
10:07Then see for yourself how to integrate
10:10Quite interesting
10:11During the food tasting
10:12Your mind is constantly racing
10:13That is, you will think about it
10:15What's inside?
10:16How to do it
10:17Which one comes first?
10:18Which one comes first and which one comes later?
10:19Yes, just like when I go to see other people's plays.
10:21Develop new dishes
10:22It's pretty much the same procedure.
10:23What do you think of Hong Kong people's taste?
10:24Has there been any change in recent years?
10:25A lot of diversity
10:27And especially young people
10:31We will accept many provinces
10:34Regional dishes
10:37The acceptance is much higher
10:39I want to try everything.
10:40Yes, but it must be authentic
10:43yes
10:44That is the authentic food of that place
10:46right
10:47At least your method should be like sauce
10:50yes
10:51Master, please don't waste it.
10:53No, I care about you
10:54I finished this bowl
10:55If you don't finish it, I'll finish this bowl
10:56Yes, you can eat it while it's hot.
10:57good…
10:58Okay, keep eating.
11:10good…
11:15These are on the wax.
11:17It's basically our own bird's nest.
11:19We will display it for retail
11:21Then they buy...
11:23Buy a small amount, or one or two taels
11:25We are here
11:27Bird's nest is a name
11:29The shape is complete, we call it bird's nest
11:31If it is incomplete, we call it a strip.
11:35If it is a little more broken, we call it a horn
11:40If it is lower, we call it bird's nest.
11:43This is roughly how it is divided.
11:45How did Guanyan get its name?
11:48From beginning to end
11:49In the past, Chinese people ate real bird's nests
11:51They are all official food
11:53Very high-class, very noble
11:54You have to be very rich to eat this
11:55That’s why it’s called Guanyan.
11:58When it comes to making seafood
12:01In fact...if even my mother
12:05I think it's been sixty years.
12:07Mr. Liang's mother in the early days
12:09Just doing seafood retail
12:11When Mr. Liang took over in the 1980s
12:13Just started doing wholesale
12:15It has been more than 40 years since then.
12:19He is a very interesting drug boy.
12:21He digs the beans three times a year.
12:23Three to four times
12:26He is different in each district
12:27Seems like in Indonesia
12:29Usually in Hong Kong
12:31New Year December time
12:33We are talking about the first phase
12:35Those bird's nests are the most beautiful
12:37But in Vietnam
12:38What he called the initial period
12:39It's not that time.
12:40He went until April
12:42Therefore, the first batch of bird's nests in each region
12:44What we call the first stage swallow
12:45It's from a different time.
12:48The swiftlet
12:50Finally clean
12:51Dehydration line is developed
12:53They use their saliva and courage to destroy the untouched nest
12:56It's a bird's nest.
12:58Usually our definition is
13:00There is plenty of rain in the area.
13:02When there is enough rain,
13:04His bugs
13:05Because he was out looking for food
13:07Multi-food
13:08He's back
13:09The so-called bamboo nest leg fluid
13:12He has more
13:13He doesn't need so much impurities
13:16Not so much...
13:18Cleaner
13:20Thick
13:21Now I see the same
13:24It is pure and genuine natural bird's nest
13:27After processing
13:28Just passing through the naked mist
13:30No floating
13:31No floating
13:34first
13:35It seems that the Vietnamese in front of me
13:37Its value is relatively high
13:40Because it
13:41We are called Dongyan
13:42It Winter Swallow
13:43We further divide it into fresh water and salt water
13:45Further subdivided
13:46This fresh water
13:48What we call the feet of fresh water
13:50It won't accumulate water and become salty.
13:53It won't grow big
13:55Our flight cleaning
13:58A little saltier
13:59It's a little lighter.
14:00Definition is not salty like salt water
14:03It's not in this location.
14:05The thickness is particularly thick
14:07But in terms of color
14:09It won't be white, it won't be white
14:11It is rubber yellow.
14:12We put these
14:14It will be a little darker yellow.
14:15After Dark
14:17In fact, bird's nests have been around for a long time.
14:20Only when it is stewed can it be fragrant
14:23This one is from Malaysia
14:27This is the Sandakan side
14:30This one is really salty
14:32The hair is much lower.
14:35You see that foot is completely different
14:38This one is in the cave again
14:40The one in Sandakan
14:41I won't tell you which hole it is.
14:43Here, Chinese people usually buy these
14:46Because he wants to choose
14:48Because he was worried about some kids being whitewashed
14:51These are usually done in the country.
14:53A lot of outside
14:55Take these
14:56I told you it was Thailand.
14:58Because this one is relatively cheap
15:00Thailand
15:01Actually this one is from Thailand
15:03Why is it red?
15:04It's fun
15:05When it sits down, it is not red.
15:08In fact, steel is added
15:10Added steel
15:11After adding steel, there is moisture
15:12It slowly oxidizes
15:13It turns red
15:14It is 100% natural
15:16But because it oxidizes red
15:19Its texture is relatively refreshing.
15:23The makeup head is not that high
15:25Very interesting
15:26It is not a cloud insect
15:27It's in the wild
15:28The angle must be high.
15:31It's in our river river river river river river river river river river river river river
15:36Or in some experiments
15:38Are there any of these results?
15:39In my opinion, I won't get it.
15:42These are really our house banquets
15:44The few things I just mentioned
15:45All of them are wild in Dongyan
15:47The meaning of house feast
15:48I'm going to say this first.
15:49Let it build the environment
15:52Let it build its own hole
15:54Let it fly out and earn food.
15:55Take it down after the time is set
15:58Reprocessing
15:59It recreates the hole
16:01Cycle
16:02In fact, there are some rubber teeth colors in the house banquet.
16:06Some red swallows
16:08It seems that Hongyan
16:09It also ignores
16:11It oxidizes in the house
16:13Because of the air and temperature
16:16Form it slowly slowly...
16:18It will also turn red later
16:20There will also be yellow
16:21In fact, bird's nest...
16:23For the President
16:25Red, orange, yellow, green, cyan, blue, purple
16:29There will also be
16:31Because in many cases
16:33Some
16:34The color when you sit down is not good
16:36Or it just doesn't come out for sale.
16:38Or some of its tickets have been washed
16:39Or it doesn't love
16:41But the main points
16:44There are three colors: red, yellow and white.
16:48Mr. Liang has moved several times.
16:50But no matter how many times I move, I can't leave this street.
16:53Because this is where the seafood is scattered.
16:56After World War II
16:58This is in Sheung Wan
17:00UK Government Commercial Activities
17:04Usually outside
17:06What we call triangular steamed buns
17:08A lot of cargo is loaded and unloaded here.
17:10Regardless of rice or herbs
17:13Thicker means seafood flavor
17:15Slowly forming here
17:17It is also a market
17:23In fact, Seafood Street
17:25We are commonly known as
17:26South-North Airlines and South-North Goods
17:29What we call North-South goods
17:30That is, goods that will go somewhere else.
17:33It is called
17:34It is formed in the port.
17:36We continue to go to Nanfang Airlines to buy goods
17:39That street became the North-South Airline
17:42Because the North-South Airlines
17:44North and South Airlines mainly one seat
17:47The seafood street is mainly for retail
17:50Wing Lok Street
17:51Extending to Dongbian Street and Meifang Street
17:54We usually call this section Seafood Street
17:56It has been developing
17:57Its heyday
17:59About thirty years ago
18:01Domestic opening
18:03They are relatively wealthy
18:05Of course, China also has many import restrictions.
18:08Hong Kong has never had an entrance
18:11They will come down later to buy goods.
18:13Really spend 200,000 or 300,000 to buy it
18:16From many ways to go up
18:18Then go up and buy it
18:19At that time...
18:21This is the golden period
18:23Very high class hotel
18:27Come to us to buy
18:28Really... I don't know how
18:31Someone has a driver who uses a Lussler
18:34I brought him a big box.
18:36The silver was exchanged with us.
18:39I have also tried
18:41There is a man who is from China.
18:44When I first came in
18:46Ask me about those cheap campsites
18:48I ask, he asks
18:50He asked
18:51He asked
18:53Which is the most beautiful tent you have here?
18:56I gave it to him
18:58I didn't expect him to buy
19:00I said the barracks were Indonesian.
19:04also…
19:06It costs more than 10,000 yuan
19:09He one, two, three, six
19:10Just tell me
19:11I'll give it to me
19:13I got 200,000 or 300,000 yuan.
19:18In fact, since 2014 and 2015,
19:21It's going downhill all the way
19:23Plus now
19:25There are many restrictions in his country
19:27I have some guests
19:28Even took a salt cup
19:30I haven't given it to you yet.
19:31I didn't even give you the fragrant flower glue.
19:33Otherwise, take it away
19:34Otherwise, the money will be confiscated.
19:37This year
19:42The four words "unbearable"
19:45In fact, it is basically...
19:48It's a struggle
19:49Please do not save
19:50It depends on whether you can survive
19:53It depends on how long you can hold out.
19:55Look at this now
19:57After all, we are here for food
20:00Someone wants food
20:02The only problem is
20:04Food form
20:08and forms of consumption
20:10It's different than before
20:11Because it used to be a big family model.
20:13Out of season
20:15Ask your wife and children to come back for dinner
20:17Elderly
20:19Rich people have rich ways to do things
20:20No money no money practice
20:22I will be with you and happy
20:24But today
20:27Because young people
20:28To be honest, the birth rate is low now.
20:31Even your living environment is not as good as before.
20:37It's hard for you to get together
20:39So they often go out to eat in restaurants.
20:44But go out to eat in a restaurant
20:45Of course you gave a lot of money
20:49You may not necessarily eat good food
20:52But the problem is that now some people are more...
20:55For example, we first
20:56Some of them I really want to eat better
21:00Very simple
21:01Please help me soak the sea cucumber
21:02Okay, definitely soak
21:04Even now it has developed to the point where some...
21:06What kind of toilet do I want to cook?
21:08You cook for me.
21:10There are also
21:11I will give it to the customer
21:13Those guests have
21:14Because he bought the goods from me
21:15Go and help people cook bricks
21:17What you need to do
21:18You have to change with the times
21:20For example, surfing the Internet
21:22Even if you look at
21:25Find some new clients from some new travelers
21:28Here
21:32It is after
21:34It is negotiable
21:42Zhisi
21:45Zhisi
21:46Zhisi
21:47Zhisi
21:49Zhisi
21:51Zhisi
21:55Zhisi
21:56Zhisi
21:57YoYo Television Series Exclusive