廣式蝦餃的製作 How to make Cantonese shrimp dumplings? скачать в хорошем качестве

廣式蝦餃的製作 How to make Cantonese shrimp dumplings?

廣式蝦餃是廣東飲茶文化中經典的傳統點心，起源於廣州。早在20世紀初，廣州的點心師傅為迎合食客對鮮味的追求，創造了以鮮蝦為主餡、透明薄皮包裹的小點，深受喜愛。蝦餃的皮以澄粉（小麥澱粉）製成，蒸熟後晶瑩剔透，內餡則以鮮蝦為主，搭配少量豬肉或筍丁，口感鮮甜彈牙，是飲茶時不可或缺的一道佳品。 Cantonese shrimp dumplings, known as “har gow,” are a classic dim sum dish originating from Guangzhou, China. First created in the early 20th century, these dumplings were crafted by dim sum chefs aiming to highlight the fresh taste of shrimp. Wrapped in a translucent skin made from wheat starch, the dumplings reveal their succulent shrimp filling, often mixed with bits of pork or bamboo shoots for added texture. With their delicate, slightly chewy skin and juicy, savory filling, har gow have become a must-try item in any dim sum experience.