A delicious snack in Hong Kong(xiang gang mei wei xiao chi wan zai chi )

A delicious snack in Hong Kong

Introduction:

"Wan Tsai Chi" is one of the most common street snacks in Hong Kong. In the past, it was usually sold by hawkers on the street. It got its name because it was served in small bowls. In the past, many vendors took some scattered shark's fin (commonly known as "wing head and wing tail") from restaurants, added mushrooms, fungus, pork shreds, soup, monosodium glutamate, horseshoe powder (or soybean powder) and cooked them. Usually add pepper, vinegar, sesame oil and other seasoning, you can also add fish, shredded lettuce and so on. Now there is no shark's fin in Wan Zai's fin, it's just replaced by cheap fans. "

Production steps:

Step 1: soak mushrooms in warm water and cut into shreds. Soak the vermicelli in cold water and cut into 6cm long pieces. Starch is mixed with cold water to make sauce.

Step 2: Boil the chicken in a large heat, put the water in the pot, cook the chicken, take it out to cool, and tear it into shreds by hand

Step 3: pour water into the skillet, bring to a boil over high heat, add shredded chicken, shredded mushrooms and vermicelli, bring to a boil again, pour in the sauce and stir well

Step 4: after boiling, pour the prepared egg liquid into the pot, and then gently disperse it with a spoon. Add salt, monosodium glutamate and pepper, pour in sesame oil and soy sauce.

Step 5: put it in a bowl

Step 6: more delicious than you think!

Step 7: taste it to find its unique taste!

Materials required:

Chicken: right amount

Fans: right amount

Dried Lentinus edodes: appropriate amount

Eggs: right amount

Starch: right amount

Salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Pepper: right amount

MSG: right amount

Note: 1. The taste of chicken is good only when it is torn. Don't cut it. And it's not easy to tear the chicken until it's cold! 2. It's better to cut the vermicelli slightly longer than the shark fin. If it's short, it's easy to boil. If it's long, it doesn't look like it. Don't cook too long, the vermicelli are easy to rot, but a little harder, it's more like ~ 3. To make the egg flower more delicate and even, you can pour in the sauce first, boil it, and then put in the egg liquid, so that the egg liquid will be very beautiful.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Gang Mei Wei Xiao Chi Wan Zai Chi