Shenzhen Food Market Tour: A Stroll Through Meat & Veggie Stalls

goose, the shop also makes fried dried tofu and other foods. The owner shows the raw material of the braised goose, a large piece of cinnamon. This is a Shantou meatball shop. This is the state where the sea fish is beaten into a paste . While the oil is hot, the fish balls are squeezed into shape. The handle of the spoon is just right. Various kinds of meatballs They're all great. This shop owner is making egg pancakes. This is a spicy soup shop. The owner is making pan-fried buns. The fragrant egg pancakes are ready. Spicy soup originated in Henan

Province, China, and is very common on breakfast tables in Henan Province . This is tofu pudding. The ingredients are tofu, chopped green onions, and chili peppers, right? Okay, right. Now let's make the pan-fried buns . Put the buns you just wrapped into the pot (the owner says to the customer): Hello, what do you want to eat? Add starch water and turn them over after taking them out of the pot. Three fried dumplings, three yuan and eighty cents. Okay, give me a six-yuan egg pancake, six-yuan egg pancake, right ? Take away. This is a scallion pancake

shop. Add shallots to the eggs, stir and spread on the pancake. The fragrant scallion pancake is out of the oven. Let's take a look at another kind of scallion pancake . This pancake is thicker and is made directly from the dough. Of course, it needs more shallots . Kway Teow is a traditional snack in Fujian, Taiwan, Shanwei, Chaoshan and Hainan provinces in the Minnan language area. A bowl of refreshing Kway Teow soup is the most common staple food on the tables of Shanwei and Chaoshan people. Kway Teow can be used to make soup or stir-fry. This is

roast pork, which originated from the braised meat in Shunde market . This shop sells traditional Guangdong pastries: Water chestnut thousand-layer cake. Water chestnut thousand-layer cake with coconut milk is a Cantonese dessert made with water chestnut powder, coconut milk and milk as the main ingredients . It is a multi-layered texture structure formed by a layered steaming process. Water chestnut powder is added with red bean and water chestnut powder. This is water chestnut and water chestnut coconut milk . There is ginger juice and black tea and

red beans in the coconut milk. This is it. They are all made with water chestnut powder. The water chestnut powder thousand-layer cake is a handmade pastry. This is tea cake, which is a traditional snack of the Hakka people in Hong Kong and Taiwan. This shop sells Chaoshan snacks, including Longjiang fried tofu, spring rolls, glutinous rice rolls, etc. It is located in Shenzhen Dongmen Old Street, where there are more dazzling Chaoshan specialty snacks. This is fresh meat pie, which is also made in a heated oven. This shop mainly makes beef balls,

cuttlefish balls, pork strips and other delicacies. The staff is now preparing the ingredients for making beef balls. These are all made of fresh meat . Generally, this machine will form a gelatinous shape after 25 minutes. You see, it sticks together. You see, it sticks together. We make beef balls by just adding a little salt and a little cornstarch. Nothing else. If it's not sticky, the beef balls won't have a good texture. Look at the stickiness . Look at the cornstarch (corn starch). For 50 pounds of meat, just add this little bit (cornstarch) , not

much. The color is the color of pure beef. If it's too dark, you might have added caramel coloring. If it's too white, you might have added pork or chicken breast. You see, this is fresh, pure yellow beef , this color. These are the butter particles. Put them in the beef balls, and they will taste smooth. The beef comes out of the oven hot and spicy, and you can see the fresh beef . The beef is cooked right away. The Liantang Vegetable Market is very close to the Liantang Port , so many Hong Kong citizens can come here to shop very conveniently. There is

a special bus that runs between the port and the market, which is very convenient. This shop also has many customers who come from Hong Kong. The temperature of the water used to make the beef balls must be controlled well, otherwise it will affect the taste . It tastes great and chewy when it comes out of the pan. Customers can taste it and see what they like. Next, we'll make the fish cakes here (in the oil pan), right? Yes, it is mainly for shaping. If you pat it into a cake at the beginning, it will easily fall apart, right? Because the oil

temperature is suitable for shaping over there (the other pan). If the oil temperature is high, it cannot be shaped. This does not require too high a fire, right ? What kind of fish is this ? This is a sea fish. It is made entirely of sea fish. This is pure fish meat with a little egg white and a little sea salt. Nothing else. Put the shaped fish cakes into another pan of oil. Our hometown is Huilai, Chaozhou. This fish is the original fish from our countryside. We live close to the sea . The bones are all removed . There are no bones at all. Children

can eat it too. It's okay to fry the fish cakes . The oil temperature should not be too high. The oil temperature should be a little hot when putting it in the pan, about 50 degrees, 40 degrees to 50 degrees. Then fry it slowly and evenly over the fire until it is golden brown. The fish skin will be slightly expanded. It's ready now. It's a little expanded, but not ready yet. It has expanded now, so it 's about 95% . About 95% . It can be taken out in seconds and served beautifully . It smells so good . Come on, Auntie, you often buy from us, right?

Hahaha , oh oh, it's hot. You often buy fish cakes here, right ? Yes, where are you from? Hong Kong? From Hong Kong. How does it taste? It's very good. There are many customers coming from Hong Kong every day . They buy more than 10 kilograms of cuttlefish , cuttlefish or squid. This kind of cuttlefish tastes refreshing and has a long aftertaste. The fish needs to wait a while to thaw naturally. Let's break it up first. If it weighs more than 200 or 300 kilograms, it will be very tiring. Normally, we won't do it until it weighs about 200 kilograms. Do we

need to stir it later? Yes, we need to stir it. Prepare it. Beat the sauce until it is gelatinous. You can add a little cornstarch . The water temperature should be about 60 to 70 degrees . It should be hot to the touch. Add a little salt to the bottom of the pot and nothing else. Then squeeze it out slowly by hand and cook it over low heat. The meatballs are cooked correctly. The taste will be better if they are cooked correctly. If the ingredients are not fresh and cooked well, they will not be very delicious. The taste will not be that good. For a

ten-pound cuttlefish, about four pounds of meat will be obtained . After removing the skin and belly, there will be about four pounds left after making cuttlefish balls. So many people say that one pound of cuttlefish balls costs seventy or eighty yuan, which is a bit expensive. In fact, it is not expensive . How many do you normally make every day? Normally, it is about 200 pounds. 200 pounds of cuttlefish balls will be 113 yuan when they are transferred to Alipay. It says it will take 6 minutes , so it may be cooked in about 6 minutes . Stir it slowly

in the pot for 6 minutes to even out the temperature . When it is cooked, it will be a little elastic. The meat in the middle is soft now, not yet cooked. Let 's see if it's cooked. As for the cuttlefish balls, you see they're cooked. You can pick them up as soon as they 're cooked . Don't cook them for too long, or they won't taste good. They 're bouncy, just like a ping-pong ball . Haha. If they're wet, they 'll be like a ping-pong ball. Wow , it's elastic. Why don't you try it ? Let's show you the grainy ones. This is a grainy surface. This surface is

not smooth. We kept the fibers in their original state and then prepared to beat the cuttlefish meat into a gelatinous state. However, it will taste better with some grains . It has a certain texture. Let 's try it . Why not try it ?