79-year-old ** has been operating a stall in Sydney for 20 years, and the story is touching!
Au Ka Wo moved to Australia from Hong Kong and has been making dragon beard candy in Sydney's Chinatown for over 20 years. In the absence of modern materials and precision instruments, 79-year-old Au has made more than 8,000 of them with his own hands"Dragon's beard candy"of the sugar line.
Every Friday at 5pm, Olga would go to Sydney's Chinatown with her teacher. The silence seemed to be broken and became noisy.
At this time, Master Ou's work car slowly drove into the stalls, and the lights of the small stalls gradually turned on, outlining a detailed outline for the upcoming night market.
Chef Ou said that after the opening of the Chinatown Night Market, for more than 20 years, he insisted on going to the night market every Friday, rain or shine.
Learning something like lobster sauce, if it's just to make money, we'll never be able to do it. I took it as a hobby, I learned it slowly, and I had enough patience. "Ou Jiahe said.
Master Ou's trolley has all kinds of equipment for making dragon whisker candy.
However, the tables, chairs, lamps and shelves were all assembled piece by piece.
Master Ou said:"Our booth usually takes more than an hour to open.
She moved to Australia from Hong Kong over 40 years ago and has worked in many different jobs, including cooking and driver's licenses.
Fifty years ago, he apprenticed in Hong Kong and learned the Dragon's Whisker Candle.
8 192 casters removed.
Chef Ou has been setting up a stall in Sydney's Chinatown for 20 years, which means he has been making lobster pastries in Australia for most of his life.
Despite being 79 years old, he still has a lot of energy and can make all kinds of desserts in one go.
Turn on the lights, set up three long tables, set up the exhibits, cover three sides of the tent with dust cloths, and hang white, red, and blue colors"Dragon's beard candy"Posters.
Then, he plugged it in, and the night market officially opened.
Chef Ou put the ingredients he bought from home into an iron plate, which contained two trays of corn flour, a plate of sesame seeds, peanuts and coconut. Then, he took a piece of frozen corn syrup, made a small hole in it with a special tool, and then stamped it with his hand"8 "The characters turned into countless dragon whiskers, and then put the stuffing inside to make a beautiful dragon whiskers.
There are eight thousand one hundred and ninety-two pieces of sugar in this pile"Ojewa said.
The jengo has a fluffy shell that melts in your mouth, and the inside is sweet but not greasy, leaving a long line of sugar in your mouth.
Many Hong Kong people remember queuing in front of their shopping carts to buy lobster candy after school.
Nowadays, such scenes are rare in Hong Kong. In Sydney's Chinatown, Chef Ou hopes to bring the traditional flavor of dragon beard meat to people around the world.
Chef Ou said that many Chinese came to Sydney to taste dragon whisker jam.
What is Chaparral?
Jiang Li, aka"Silver sugar", which is said to be thousands of years old. Silver silk candy is also known as"Silver sugar"It is said to have a history of thousands of years and is a childhood snack for many Hong Kong people.
What is the trick to making chamomile?
Master Ou said frankly that it is not difficult to make dragon whisker candy, there is no special skill, and the secret is to make delicious dragon whiskers.
He laughed and said"At that time, the teacher's class was less than an hour.
Master Au went to Hong Kong more than 50 years ago to study martial arts. Recalling the first time he drew candy, he said it only took him 15 minutes to learn it.
He said that as long as there are ingredients, he can make lobster desserts at home.
Make a hole in the cornmeal to allow the sugar to form a circle, then pull the sugar out a bit to form one"8 "Glyph.
Repeat this process 12 times until 4 096 small chocolate bars are made, then sprinkle with peanuts, coconut, and sesame seeds on top.
Master Ou said that the process of making white sugar seems simple on the surface, but in fact there is a lot of knowledge.
For example, with"East-west, north-south, up and down 360 degrees"。The force, direction, and elongation of each piece of sugar must be the same, and only in this way can the thickness of each piece of sugar be the same as the thickness of the hair.
Ke Jiahe said:"You can't put it into words, you can go a little to the left, you can go a little to the right, every angle is different, it's up to you. "
What is submissive heather?
Master Olga says that a good lobster sauce should reach 8192 sticks.
He said that after 12 lootings, he got 4,096 strands of sugar, which he then turned over and put inside, making lobster jam with 8,192 strands of sugar.
The sweet shape is also like a silkworm chrysalis, and the inside should be as delicate as silk.
New nostalgic Chinese snacks in the eyes of travelers.
In Sydney's Chinatown, many Chinese and Canadian tourists were treated by Mr. Liu"Dragon's beard"Attracted by the performance, they stopped by**.
After tasting on the spot, he praised"Fresh and tasty"and say it is"My memory"。
She said that three years ago, when she was in the United States, she had stopped eating dragon whisker candy. She also said that the last time she returned to Hong Kong was to look for dragon beard candy, but"Dragon's beard candy is becoming less and less common in Hong Kong, and it is impossible to find it at all"。
I really miss it, I haven't eaten it in many years and it's a shame I didn't bring it to Canada"。
Sugar is not a kind of **, but a foundation.
Since 1991, Oujia and his chef have set up a stall in Sydney's Chinatown every Friday. He is also often invited to weddings and makes lobster desserts.
But he said he never profited from making lobster candy. For him, it's a faith.
Not only does he want to promote traditional Chinese handicrafts, he said, the booth also provides him with the opportunity to interact with the community.
He laughed and said"Even after retiring, I will continue to maintain my sportsmanship.
He was very satisfied with the interaction with the customers in the stands and their compliments.
With recognition, there will be people who are willing to do it"Ojahe said.
Master Ou also said that making kites will be a spectacle that people who come can just look at it and not buy it, but he said:"They are welcome to come, and it doesn't matter if you don't buy it. "
Learning lobotomy is boring, he says"But if you're interested in it, you're going to have fun"。
Most importantly"Eat it as it is"。
There are many kinds of sorrel on the market today, but Ou chef thinks"The most important thing is the authentic traditional flavor"。
Lobster dessert is like sautéed brisket, he says"There is no need to add other toppings on it, and the lobster on the plate is delicious enough.