Fiery Corn Tornado

I remember eating corn on the cob many years ago in the north of the mainland, and I thought it was bland and tasteless. However, it is this kind of corn on the cob that has now set off a whirlwind in the Hong Kong snack market. There is always a steaming corn stall on the streets of Mong Kok with constant business. Foodies say: The corn cyclone "landed" early last year and now dominates the street food market.

The corn cup launched by a snack bar in Kowloon City is a new delicacy. The golden tender corn kernels are boiled thoroughly, served in a small cup, and topped with butter, honey and sugar sauce. It tastes like corn. It's refreshing and sweet, with a fragrant butter flavor. It only costs 10 yuan (Hong Kong dollars, the same below). Many young people like to hold a cup with each other and eat while walking. The peanut butter cup corn is also quite unique, with a brownish-yellow color and a sauce flavor that slightly overwhelms the sweetness of the corn, but it tastes surprisingly good and goes well with it. The price is 8 yuan, and corn fans are trying it out.

Another "Bean Shop" used to be famous for selling soy products, but now it is not to be outdone, showing off salty and crispy bacon corn cups, with corn kernels mixed with butter covered with fried fragrant The bacon bits are full of meat flavor, which makes you want to have another drink after finishing the meal.

Corn on the cob is a traditional northern food, but now a new twist has been added in Hong Kong, called "original Khan original corn", which is very popular. In a restaurant in Mong Kok, the chef coated the corn from the United States with vegetable oil, grilled it on the electric stove until it was slightly hot, then applied a layer of special Japanese soy sauce and honey, and then grilled the corn until it was slightly charred. At this time, the diners who were watching the "on-site operation" had smelled the overflowing aroma of "Japanese authentic Aoi-yaki", and all of them moved their index fingers, hoping to hold a stick in their hands and chew a cup. The chef sprinkles sesame seeds, cheese powder and chili powder on the corn cobs, and the "Su Yishao" is ready. Each stick is 12 yuan and sold out immediately. The chef said that because the food is cooked immediately, the supply exceeds the demand and the business is very good, so most diners have to queue up.

The "Tie Ge Fast Food" store in Mong Kok directly introduces Taiwan's corn grill, but updates its cooking method. Because it is new, this Taiwanese-style corn has a lot of fans. The method of roasting corn in Taiwan is to put the original corn cob on the electric stove to heat it and then apply it to bake, but "Iron Brother" first boils the corn until it is 90% ripe, then bakes it on the electric stove, and then rubs it with mild spices. Let the sand tea sauce soak for about 5 minutes and then taste it. Ms. Chen said that she had eaten roasted corn in Taiwan, but felt that the improved variety here was more delicious. At 10 yuan a piece, she sighed: "It's worth eating (cost-effective)."

The most troublesome , the most labor-intensive products can be regarded as corn products. A bakery in Mong Kok opened less than half a year ago and launched healthy corn buns, corn cakes, corn cakes, etc., all made with fresh corn flour from South Korea. The boss said that the most special ones are corn buns and corn biscuits. The former is golden on the outside, soft on the inside and fragrant on the outside. It is a bun made from fermented fresh corn flour. It is large and sweet, and is most suitable for young men to taste. In fact, corn biscuits are not too spicy. It is dry and filled with raisins and corn kernels when bitten. It has a novel and interesting taste and is a favorite among primary school students. Diner Yang Xingsheng and his family often come here. He said that the food in the bakery is all made of plant raw materials, without butter or lard, and is 100% healthy food. A porridge and noodle shop also launched "corn rice rolls" for the first time, integrating the rice rolls that Hong Kong people love to eat into a new corn product. The white translucent rice rolls are filled with fresh yellow corn. The appearance alone is very attractive. When diners want it, the chef takes it out from the hot steamer and drizzles it with soy sauce, making it tempting to salivate. After trying it, you will find that this new flavor is really good.

“Pudding” is what mainlanders call jelly, and now it has become a new part of corn delicacies. The corn pudding from a certain pastry shop is cute, heart-shaped, small, tender, golden and transparent, and is served with sugar cakes.

Ingredients:

500 grams of flour, 35 ounces of sugar. pieces, appropriate amounts of pork floss, turnip, and radish sour, appropriate amount of mustard sauce, and 150 grams of cooked lard.

Preparation method:

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

2. Cut the baked light cake from the round edge, add meat floss, radish sour, coriander, mustard sauce, and sugar cubes to serve.

Features:

This product is fresh, tender and mellow, with a compound flavor of sweet, sour and spicy, and extremely refreshing.

Shacha Kebab

Ingredients:

125g pork tenderloin, Shacha sauce, peanut butter, chili oil, pepper, curry powder, Shaoxing wine , refined salt, monosodium glutamate, and white sugar in appropriate amounts.

Preparation method:

1. Cut the pork tenderloin into rectangles and marinate it evenly with refined salt, monosodium glutamate, sugar, Shaoxing wine, curry powder, and pepper. Set aside the shacha sauce, peanut butter, chili powder and other sauce ingredients.

2. Take 10 special bamboo skewers and skewer the marinated meat slices into skewers, apply the sand tea sauce, and bake repeatedly on the electric wire oven that is heated by electricity until it is cooked and golden brown. Serve.

Features:

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

Homemade Portuguese egg tart

Ingredients:

Pi crust (ie pie crust), 250cc fresh cream, 60g sugar, 2 eggs, a little salt .

Method:

1. 60 grams of sugar, 250cc of milk, two eggs, and a little salt. After mixing them all, stir the egg liquid vigorously

2. Cut the pie crust into two halves, then roll up half of the crust, then press it from both sides to the middle, then use a pin to flatten it like a dumpling wrapper, and spread the pie crust flat. On the baking mold, turn it into a baking mold pie crust

3. Then cut an extra long piece of pie crust and wrap it around the top of the baking mold pie crust.

4. Pour the prepared egg liquid into the pie crust, don't pour too much ~ 5. Put it in the oven at 220 degrees and bake on high heat for about 15 minutes. lt; br/gt; lt; br/gt; Four fresh roasted bran lt; br/gt; Ingredients: lt; br/gt; Gluten, fungus, yellow flowers, carrots, winter bamboo shoots, salt, chicken essence, cooking wine, soy sauce, sugar , chicken soup, sesame oil, green onions, ginger sliceslt;br/gt;Method:lt;br/gt; 1. Cut the gluten into slices, soak the fungus and yellow flowers in warm water, remove the roots, wash them repeatedly, and wash the carrots Peel and cut into oblique elephant eye slices, and cut the winter bamboo shoots into slices; lt;br/gt; 2. Put the oil in a pot and put it on the fire. When the oil is hot, pour in the green onions and ginger slices and stir-fry until fragrant. Add soy sauce, cooking wine, chicken stock, Add chicken essence, sugar and gluten. After the pot boils, reduce the heat to low for 10 minutes. Add the fungus, yellow flowers, carrots and winter bamboo shoots and stir-fry evenly. Pour in sesame oil and serve. lt;br/gt;Features: Salty and sweet, fragrant and delicious.

lt;br/gt;lt;br/gt;Angel Cakelt;br/gt;Ingredients:lt;br/gt;6 egg whites, 1 tsp of cream of tartar, 120g of sugar, 1/4 cup of milk, vanilla A few drops of fine flour, 90 grams of low-gluten flour, 1/4 tsp of salt

Method:

1. Put the egg whites and tartar powder in a steel basin without a trace of oil. , water or egg yolk (otherwise it will not beat)

2. Beat the egg whites with a whisk, add sugar after beating for 1 minute and continue beating

3. Beat for 6 to 7 minutes until wet The foaming (i.e. the tip of the egg whites droops when picked up by the egg beater) does not need to reach hard foam like a sponge cake

4. Remove the egg beater, add milk and vanilla extract, and gently use a rubber spatula Mix well

5. Sift in the flour and salt, mix well, just mix well, do not over mix

6. Pour the batter into a 9-inch hollow donut-shaped mold , smooth the surface

7. Bake in the oven at 190 degrees for 25 minutes. If the surface is cracked and slightly charred, press it and it will be cooked

8. Use a knife to cut around the model. Turn over and smash hard, the cake will fall out. The angel cake is tough and will not break

Cream Strawberry Cake

Basic Ingredients

Utensils: baking sheet ( 12x25cm) 1

Ingredients:

2 eggs (beaten), 35g sugar, a few drops of vanilla essence, 1-2 tablespoons of fresh milk, 25g of low-gluten flour, corn 25g powder, 1/4 tsp baking soda, fresh cream ingredients, 250g fresh cheese, 1/2 cup fresh cream, 30g sugar, a few drops of vanilla essence, 25-30 strawberries, appropriate amount of mint leaves

Method:

1) Place parchment paper on a baking sheet, then put it in the oven and preheat it to 18 degrees.

2) Sift 25g of low-gluten flour, 25g of corn flour, and 1/4 tsp of baking soda, stir evenly and set aside.

3) Remove the water from the fresh cheese in the fresh cream material to about 180g.

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

5) Add fresh milk and process in step 2 Add the A ingredients and mix thoroughly. Pour into the baking pan and bake at 180 degrees for 12 minutes.

6) Remove the cake from the baking pan after it cools.

7) Whip the fresh cream until it foams by cooling it with ice water. Then divide the sugar into 8-9 equal portions and slowly add them and beat evenly. Finally add vanilla extract and mix well.

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

9) Spread the fresh cream processed in step 7 evenly on the cake, and top it with stemmed strawberries.

10) Place in the refrigerator for 20-30 minutes and then decorate the surface of the cake with the remaining whipped cream. Place the strawberries and mint leaves on top and put it in the refrigerator for 20-30 minutes to complete.

Note:

In addition to using egg yolks for the sponge cake, non-sticky corn flour is used as flour. Use high-nutritional fresh cheese instead of high-calorie fresh cream to reduce calories. Coupled with strawberries rich in vitamin C, this dessert is both beautiful and nutritious.

It melts in your mouth. If you taste it carefully, there will be no small grains of corn flowing between your teeth. It is novel and unique.