2024年2月25日 元宵佳節-台山鹹湯圓

Hello everyone! Today is the Lantern Festival, so I am going to make Tangyuan Today I am going to make Salted Tangyuan Salted Tangyuan from Taishan First, use glutinous rice to soak in hot water Then mix with cold water to knead After kneading the dough, roll it into a long strip Then roll it into a ball After kneading the dough, put it in boiling water The most important thing is to put it in boiling water Otherwise, the glutinous rice will become sticky when it is cold When the dough floats, it is almost done Happy Lantern Festival! Hello everyone! I am Chef Leung Of course, we have to make Tangyuan on Lantern Festival Today I am going to make Salted Tangyuan from Taishan The ingredients are quite abundant We have sausages, shrimps and mushrooms We also have carrots, shiitake mushrooms, and side dishes We also have fish fillets, fried fish fillets We also have celery, coriander, and ginger Isn't it very abundant? For the seasoning, we have chicken soup Oyster sauce, salt, sugar, pepper, sesame oil First, we fry the ginger, shrimps, mushrooms and sausages After frying these, we add the side dishes We also have white radish These are a bit hard We have to cook it for a while Until it is fragrant When it is fragrant, we add the chicken Then we add the chicken soup After 5 minutes, the shrimps and mushrooms are cooked Then we add the side dishes, fried fish fillets and carrots Cook it for a while When it is cooked, we add the Tangyuan Then we add the seasoning We add oyster sauce and pepper Finally, we add sesame oil Then we add the Tangyuan Cook for another 5 minutes We can turn off the heat The Tai Shan Tangyuan is done Wow, it smells so good Because of the ingredients, such as sausages, shrimps and mushrooms Then we have the celery, which is the most fragrant After it is cooked, we add the fried shallots Wow, it smells so good Let's eat it while it is hot The Tangyuan is soft It represents the softness of the fish This is Chef Leung from Leung Chui Li Bye-bye Ingredients and cooking tips in English on the page.