一口鮑魚一口金！他拿頂級三頭鮑，高湯燉煮48小時成溏心鮑，口感極致！

If nobody buys these abalones I'll leave it to my daughter for a dowry. I'll leave it to my daughter for a dowry. Our traditional customs will have dowry Our traditional customs will have dowry Dried abalone belongs to the longer and more expensive ingredients After years of storage, the abalone will develop a white frosty substance This is not moldy But salt seeps out The size of dried abalone is calculated by the number of heads per horse Fewer heads The bigger the abalone The more expensive I have seen two of the biggest abalones I do n’t have many collections myself It is difficult to meet such a big abalone I am going to cook dinner for my child I am going to cook dinner for my child Because they are going to go to school Because they are going to go to school Good ingredients cannot be wasted So what is Mai Guangfan's secret to making dried abalone? Actually it's hard to make dried abalone At least three days From the time we bought it, we took the water Carefully selected soup base for abalone Lean meat to chicken ratio is accurate So We will use rafters A little fat We think abalone is vegetarian We think abalone is vegetarian Because abalone grew up on moss Because abalone grew up on moss So it is very necessary for the absorption of oil Compared to the master Abalone made by Mai Guangfan is even lighter More suitable for the tastes of people in the Pearl River Delta Is it soft enough? Is it soft enough? Looks plump Looks plump Don't give me so much You eat more good to eat Abalone with heart Mind is the sticky and soft part Soft palate at the entrance It even feels slightly sticky Boiled dried abalone to maximize the taste of abalone Meizhou Dapu, 500 kilometers from Zhaoqing Ancestors from the Central Plains moved here Form the ancient flavor of the existing North Zhongzhou Food culture with southern characteristics Just over 200 snacks A gathering place for hand-made food Qiu Huailin has been making local snacks for 30 years Because of his ingenuity, he became a celebrity in the local food industry. Her biggest wish is to promote food Daughter Rui Dan also helps mother The most important thing is to be a successor of Dapu snacks, which can be passed on from generation to generation. And I think there is a key point It is the first step to achieve the goal of Dapu snack culture city On the eve of opening Qiu Hailing came here to try the new venue At the same time, try the most famous mouse in Hakka snacks here. Because the mouse has a trick It means that there must be cooked and raw fermentation together Will bring some resilience This rice has rice flavor When you knead like this, you need to press hard on your fist. Put your fist down too The ancient method of making rice dumplings with steamed rice noodles Less and less used in this mechanized age manual Because no detail has been ignored So be careful You worked hard There must be something different For guests to come and eat Their tastes and feelings, they will also be different Qiu Huailin rubbed the kneaded dough on a special plate One inch long planks were drilled out of the hole Pointed like a mouse at both ends Hence the name rat Speaking of Qiu Huailin making snacks We have to start from thirty years ago At that time Qiu Hailing just laid off from the textile mill To make a living, she opened a snack bar I have to make thousands of bowls of mice every day I didn't expect customers waiting to eat a bowl to queue up Gradually This traditional craft made her walk from the snack bar to the only 4-star hotel in the area Qiu Huailin's expertise is small except for mice And the bamboo shoots that were only available during the Spring Festival Stuffing The skin of bamboo shoots is made from locally produced cassava flour. Compared to cutting neat leather with a mold Qiu Huailin prefers to pinch with her daughter Now young people really want to do this Already rare And because of potato flour Too cooked If it ’s too cooked, I need to take good care of me. Otherwise not so good looking that's it When the New Year is like the North We make bamboo shoots Also means reunion Booming Bamboo shoots shaped like dumplings The Central Plains eating habits brought by Hakka ancestors But the South does not produce wheat The smart Tai Po everyone made starch from cassava and potato to make dumplings. Dabuxiang Village Almost every household grows cassava, which is the main source of starch for snacks After more than five processes One hundred pounds of cassava can produce twenty pounds of starch Free She likes to walk around looking for quality ingredients You see cassava over there That's the raw material for making potato flour. She can't think Good luck today Find good quality cassava before long She immediately talked to the farmer about the sale I said how much potato flour you can collect Over one hundred to two hundred pounds Over a hundred catties, two hundred catties Over a hundred catties, two hundred catties I'll buy it from you later I'll buy it from you later and then How many other farmers How much do we collect? I can do it even if there are ten thousand pounds Ok Just contact me I'll contact you again Ok, Ok Chinese New Year is the busiest time Qiu Huailin usually gathers with his family in advance Today she is going to make a set of snacks But this snack has nothing to do with duck meat But this snack has nothing to do with duck meat Yasong Aya was passed down by our ancestors. Yasong Aya was passed down by our ancestors. Pressure when cooking Then when I eat, it breaks So it ’s called Yasong Making duck pine cricket is individual work Qiu Huailin's husband also came to help Our Hakka people think that if you have honour I will definitely give you a bowl of duck matsutake Yamatsuya is said to be a filial son in ancient times Snacks invented according to the taste of old father Because of its soft texture Slightly spicy and sweet Has been used as a snack for the elderly Today's family gathering is certainly indispensable. Snacks elsewhere are usually garnished for a feast or a leisurely treat Only Hakka snacks can be proud to be their own Because they were born in the historical era of their ancestors Kushiro Blue Straw, almost all made of starch The first use is to satisfy hunger, and each snack has a history The allusion behind it or the true and good beauty of the Hakkas and the suffering of the Hakkas Will be hardworking wisdom Tough Hakka Culture Passed down from generation to generation through food