Da Cai Gao [Macau Specialty]

What is Da Cai Gao? Authentic Macau specialty: Da Cai Gao

Content summary:Do you want to know what Da Cai Gao is? This article is a detailed introduction to Macau's specialty - Da Cai Gao. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Da Cai Gao. The full text takes about 3 minutes to read, mainly including the basic introduction of Da Cai Gao and the product characteristics of Da Cai Gao? The method of making large vegetable cakes, etc

Basic Introduction to Dacai Cake

Dacai Cake, also known as Caiyan, Shihua Jelly, or Yangcai Jelly in Taiwan, is a Han Chinese specialty dessert made by boiling and cooling Shihua cabbage. It has a gelatinous shape resembling jelly. Da Cai Gao is a dessert called Cai Yan or Yang Cai Dong in Taiwan, which is made by boiling and cooling stone cauliflower. Da Cai Gao has become one of the famous snacks in Macau in recent years, with "Mo Yi Ji" from Taipa being the most famous. Due to its location in a popular tourist spot, many travelers often serve large vegetable cakes as dessert after meals. The most famous dessert in this shop is definitely mango vegetable cake, which has a refreshing and refreshing feeling when tasted. It is the best dessert to cool off in summer

The entrance is cold and smooth, making it a refreshing summer snack. It has a cold and smooth taste similar to jelly

Method of making large vegetable cake

The raw material for making large vegetable cake is cauliflower, also known as agar or agar. Originating from shallow reefs along the northeast coast of Taiwan. The peak production period is from May to July every year. It often grows on rocks near the coast, at a depth of about 1 to 1.5 meters in seawater, so even at low tide, it may not be directly harvested and often requires diving. This algae contains abundant phycocyanin, phycocyanin, and vitamin B1 B2， And minerals such as potassium, iodine, calcium, etc

The freshly harvested cauliflower has a strong fishy smell and cannot be consumed directly. It must be washed with water and exposed to the sun, repeatedly back and forth, to remove impurities, salt, and fishy smell. The dark red color of the raw material cauliflower itself is reduced to ivory color, then boiled over high heat and slowly boiled over low heat for several hours. After filtering out impurities, it is cooled and solidified into a gelatinous block, which becomes a cool vegetable cake. It can be seasoned with lemon juice or other ingredients according to personal taste and consumed