Cantonese cuisine also has a beautiful chin.

Guangdong cuisine grounding gas

The host Ye Zi took the KTP route of Zhongshan, Shunde and Zhuhai, and we went to Cantonese cuisine outside Guangzhou. The local dishes in Zhongshan, Shunde, Zhuhai and Chaoshan are hardly a concept in our impression, with heavy taste, high cost performance and grounding gas. These words seem to have always been used to describe "simple" northern cuisine, which has little to do with Cantonese cuisine. But this is the characteristic of Cantonese cuisine, which tells us that Cantonese cuisine also has a "chin beauty" side. I chose a few models to share with you.

A lot of fried popcorn.

Popcorn fried pile

The raw materials are popcorn and glutinous rice flour, each 150g, 2g of white sesame seeds and 40g of clear water.

Flavoring sugar 30g, peanut oil 1kg (about 30g).

Make 1. Put peanut oil 10g and sugar 20g into the pot, cook with slow fire until it melts, turn off the fire, pour in popcorn, stir well, and grasp it into a ball by hand. 2. Take another pot, add 40g of clean water and 0/0g of white sugar/kloc-,heat to 70℃, melt the sugar, add glutinous rice flour, stir and roll into skin. 3. Wrap the popcorn balls with dough, without leaving a mouth (to prevent stuffing from leaking), take another pot, heat the oil to 120, put the wrapped popcorn balls in the oil pan, and keep turning with chopsticks during frying to make the balls roll, so that they are heated evenly and roll bigger and bigger, and fry until golden brown, about the size of a bowl of noodles.

In the north, we call it "hollow hemp ball". When we cook, we add a little fried powder and baking powder, and the fried hemp balls are bigger. When we mix noodles, we first blanch the glutinous rice flour, and then put it in a pot for about 20 minutes, which makes it easier to fry after processing. In the process of frying, if the technique is wrong and the oil temperature is wrong, it is easy to explode. It is suggested to fry meatballs with low oil temperature at first, and change the oil temperature to "punch" when the hemp balls are fried to light yellow.

Excavator week

Shunde, excavation site

The soil is crisp and sweet. In Nanfanshun area, every family will prepare some auspicious cakes for traditional festivals, New Year's Day and ancestor worship, and frying piles is a necessary sacrifice for every family. There is a saying in Guangdong that "fried piles are full of gold and silver", so Shunde people's big fried piles are a native product handed down from family, and they are warm representatives in everyone's hearts.

Eight or two shad are the fattest.

Small olive shad ball

The raw materials are fresh shad1200g (about 3 strips), 50g of soaked dried shrimps and 50g of coriander.

Seasoning salt, sugar and pepper 5g each, egg yolk 1, peanut oil10g, Fenjiu, raw flour, clam juice and salad oil 50g (about 30g).

Make 1. Slaughtering shad, cleaning, and taking meat; After washing the fish, dry it thoroughly, slice it and cut off the fishbone. 2. Chop the fish, dried shrimps and coriander, add salt and egg yolk liquid, mash the fish into paste until it becomes thick, add sugar, fenjiu, pepper, peanut oil and cornstarch, stir in the same direction, then drop the fish glue on the chopping board for more than a dozen times until it becomes thick, and knead the fish glue into a ball by hand. 3. Take a clean pot, heat the oil to 30% heat, put the giant salamander balls in, fry them until golden brown, take them out immediately, heat the oil to 60% heat, and fry them again. When the skin is shelled, take it out to control the oil. When serving, serve with Macao barbecue slices and dip them in sauce.

Clam juice is made of clam meat, Fenjiu, shredded ginger, shredded tangerine peel and salt. With a slight smell of wine and rancidity, there are finished products on the market.

Key 1. When cutting fish, it is very important to cut off the fishbone, and it is straight, not oblique. Because the fishbone comes out obliquely, if you cut it obliquely, the fishbone will not break. 2. Choose eight or two shad, which is the most plump fish to eat.

Excavator Huang Hai, director of Zhongshan Xiaolan Cantonese Restaurant.

Excavation site Zhongshan xiaolan

The local shad ball is a traditional special food in Xiaolan Town, Zhongshan City. Because Xiaolan is located in the waterway, it is the land of fish and rice in the Pearl River Delta, with criss-crossing rivers, which is very suitable for fish farming. The local shad tastes the best.

Three kinds of fried oysters are very crisp.

Braised oyster sauce

Ingredients: 250g of local oyster meat.

Seasoning sweet potato flour 150g, rice flour 15g, raw flour 7g, chopped green onion 70g, duck egg 1 piece, salad oil 50g, Shantou spicy sauce coriander segment 10g, salt and pepper 5g.

Make 1. Wash oyster meat gently with clear water; Beat the duck eggs well, add the hot sauce and mix well. 2. Mix the sweet potato flour, rice flour and raw flour into slurry with cold water, then pour oyster sauce, chopped green onion and duck egg liquid into the slurry, add salt and pepper, stir well and let stand. 3. Take another pot, heat the base oil, pour the oyster sauce into the pot with a spoon, fry it with low fire until the shell is fixed, shake the pot constantly to make it heated evenly, then fry it with medium fire, shake the pot again, turn the spoon three times, and fry it again (add oil here). When the oyster skin is crispy, turn on a big fire and shake the pan a few times, but be careful not to fry it.

The key to frying oysters is to pay attention to the thick oil in the fire, so as to ensure that the fried oysters are crispy outside and tender inside. Turning oysters is also a technical job. Turn the whole pot upside down, fry the oysters to the end, and then pour the reverse side of the plate into the pot.

Excavator Liu

Shantou excavation site

Soil characteristics I use three different kinds of flour to make glutinous rice balls baked with oysters, of which sweet potato flour is the main one, and a little rice flour and raw flour are added. Rice flour can be crispy, and raw flour is used to increase viscosity. The fried dumplings with oyster sauce treated in this way have the best taste and will not be soft after frying.

Chaozhou specialty ganlanshuang

Olive cool? Xi Xia zai

Ingredients: 300g of shrimp and 40g of olives.

Seasoning celery powder 10g, monosodium glutamate, salt 5g each, salad oil 1kg (about 20g).

Make 1. Wash the shrimps, fry them in a 60% hot oil pan until crisp, and drain them with a strainer. 2. Heat the base oil in the pot, add olives and stir fry. Finally, add celery, salt and monosodium glutamate, stir well, and then take it out of the pot and put it on the plate.

Tip: Olive refreshing is made by patting green olives and pickling them with salt, sugar and ginger powder. Peel and chop when using. There are finished products on the market.

Excavator Chenqing town

Chaozhou excavation site

Local characteristics The raw material of this dish is local shrimp. Fresh ingredients, stir-fried with Chaozhou local specialty olive. The taste is very grounded.

Chaozhou seafood xinchi

Fried squid with wheat ears

400g raw materials: cooked squid, 100g minced meat, 50g soaked seaweed.

50g diced celery, 30g red pepper, 0g white pepper 10g, Shaoxing wine 1, 8g local soy sauce, 2g garlic oil 12g (stir-fry garlic until golden brown, and reserve oil for later use), and 30g salad oil. 2 grams of fish sauce, 2 grams of pepper and 5 grams of wet starch.

Make 1. Clean squid, and carve twill with a straight knife from the top right to the bottom to the tail (the knife distance is 2-3 mm); Turn the squid over, then cut the twill from the upper right of the tail with a diagonal knife, cut a piece every 3 cm, and size it with wet starch, fish sauce and pepper; Soak Nostoc flagelliforme in water and decorate it around the plate. 2. Heat the base oil from the pan, add minced meat, soy sauce and garlic oil, stir-fry and stir-fry into a meat sauce. 3. Heat the base oil in another pot until it is 50% hot. Stir-fry squid flowers, add meat sauce, red pepper segments and white pepper granules, cook Shao wine, continue to stir-fry until cooked, thicken with wet starch, and serve.

Li Jing Fang Shuguang

Chaozhou excavation site

Chaozhou cuisine with local characteristics is good at cooking seafood. This dish makes full use of the local specialty squid to cook. White squid and green Nostoc flagelliforme form a strong color contrast. This dish cuts squid into wheat ears, which tests the chef's knife skills.

Shrimp horseshoes are made into balls.

Dry fried shrimp and jujube

The raw materials are fresh shrimp 400g, cooked ham coriander leaves 10g, pig fat 50g, leek 15g, egg 1 and horseshoe meat 75g.

Seasoning orange oil 10g (the finished product is available in the market), dry flour 50g, refined salt monosodium glutamate 5g, Sichuan pepper 0g, pepper sesame oil 0.5g, salad oil 1kg (about 30g).

Make 1. Wash shrimps, absorb water and chop them into shrimp paste; Cut ham, fat, leek and horseshoe into small pieces. 2. Put shrimp paste, fat meat, chives, horseshoe meat and coriander leaves into a pot, add salt, monosodium glutamate, pepper powder, egg liquid and diced ham, mix well, add dry flour and mix well to make stuffing. 3. Heat the pot on medium heat, drain the oil to 40% heat, and leave the end away from the fire. Squeeze the stuffing into jujube shape, put it in an oil pan, return to the furnace and fry for about 10 minute, until the shrimps and jujube are golden brown and mature, drain the oil, take it out and put it on a plate, and sprinkle with orange oil.

Excavator Chenqing town

Chaozhou excavation site

Chaozhou people is good at cooking seafood with local characteristics. In this dish, fresh shrimp, leek and horseshoe meat are made into shrimp balls and fried in oil pan. When you eat it, it is accompanied by the local special seasoning orange oil, which is sweet and sour.

Pepper is wrapped in fat.

Bone after mouth cleaning

200 grams of lean mushrooms and 25 grams of fat pork.

Seasoning cooked chicken oil 25g, soup 400g, salt, monosodium glutamate and pepper 3g each, and pepper powder 5g.

Wash mushrooms; Cut the fat pork into large pieces, change the blade, pickle the pepper, seal the mouth with a toothpick, put them in a stew pot together, cover the lean pork and cooked chicken oil, add soup, salt and monosodium glutamate to taste, steam in a steamer for 1 hour, and take out the lean pork, fat pork and cooked chicken oil. The soup is fragrant and slippery.

Excavator Chenqing town

Chaozhou excavation site

Local characteristics This is the local soup. Chaozhou people is good at making soup. This soup is made by wrapping fat slices with pepper, which eliminates the astringency of pepper and retains its fragrance. Chaozhou people's exquisite cooking skills can be seen from these small details.

Vegetarian dishes and meat cooking are the realm.

Mushroom mustard sauce

The raw materials are mustard core 1 kg, ham10g, 75g of pickled mushrooms and 500g of pork belly.

Seasoning salt 10g, monosodium glutamate 5g, pepper 1g, sesame oil and edible alkali 5g, Shaoxing wine and raw flour 10g, soup and cooked chicken oil 50g, and Ertang 1kg.

Make 1. Wash the mustard core and cut it in half. 2. Boil water in a pot, boil 2500 grams of water, add edible alkali, add mustard core, blanch for about half a minute, remove and rinse with clear water, and peel off mustard skin. 3. Heat the oil at the bottom of the pot, add the cooked chicken oil, add the mushrooms, stir fry, add the soup and monosodium glutamate 1g, cook for half a minute, and take out; In another clean pot, heat the oil to 50%, add the mustard core for half a minute, pour in the strainer to control the oil, then put it in a pressure cooker with bamboo grates, add the pork belly, cook Shao wine, and add soup twice. Cook for 40 minutes on medium heat, remove pork belly, add mushrooms, remove and pour. 4. Take another pot, add the original juice, add 4 grams of monosodium glutamate, pepper and sesame oil, thicken it with raw flour and pour it on the cabbage.

Excavator Chenqing town

Chaozhou excavation site

This dish with local characteristics is the representative of Chaozhou cuisine "vegetarian dishes and meat dishes". Mustard cooked with soup is light and refreshing, but it can taste meat, which is the "highest realm" of Chaozhou local cuisine.