隔離期間食太多午餐肉?由細食到大嘅豆豉鯪魚呢?1893年,第一罐豆豉鯪魚在廣洲廣茂香罐頭廠面世。這可追溯十九世紀時,依水為生的珠三角勞工,偶然發現鯪魚的甘鮮和豆豉的咸香十分配合。豆豉、鯪魚和調味料的配方一直長相廂守至今,你能想像一樣的味道能流傳百年嗎?
雖說豆豉鯪魚起源於廣州,但絕對不輸午餐肉的「頹人恩物」,美味的鯪魚加上豆豉汁撈飯可能是很多香港人的日常,它的味道也讓很多移居外國的香港人回憶家鄉的感覺。在疫情如此嚴重的時刻,跨境運輸的阻礙更令它的價錢一度上調至💰50元!!!祝願大家仍能在超市找到罐豆豉鯪魚😂
百年不變的制作方法/
豆豉味滲進魚肉,魚汁浸泡豆豉,互為融合,但其實制作過程中,豆豉和魚是入罐後才相遇的。首先將豆豉入罐,再把解凍好的魚乾和調料液里浸泡一定時間,他倆才能相遇,最後注入精煉豆油。一罐豆豉鯪魚在高溫消毒後便成香氣與味覺滿分的完成品。
T
he encounter of tempeh and dace/
Beside spam, canned “Dace in Tempeh” is an other top can food in Hong Kong. In 1893, the first can was launched at a factory named 廣茂香 in Guangzhou. Tracing back to the 19th century, when workers in the Pearl River Delta who depended on the water for a living, accidentally discovered that the sweetness of dace and the salty aroma of tempeh go very well together. Then the recipe passed down for a hundred years…
Although Dace in Tempeh originated in Guangzhou, having a bite of delicious Dace in Tempeh with rice is the daily life of many Hongkongers and the taste of it may even recall the feeling of home when you away.
Nevertheles, its price increased to 💰HKD50 per because of cross-border transportation issue. Hope that everyone can still find cans of Dace in Tempeh in the supermarket 😂
The production method that has not changed for a hundred years /
First put the tempeh in the can, then soak the thawed dried fish and seasoning liquid for a certain period of time before they are canned together, and finally inject refined soybean oil. After a can of tempeh dace is sterilized at high temperature, it becomes a finished product with perfect aroma and taste.