1. Stewed mushrooms

The steps are simple:

1: Cut the boiled mushrooms or fresh mushrooms into pieces.

(dried shiitake mushrooms can be soaked in warm water for more than half an hour before they bloom. )

2: Then pour a little oil into the wok. When the oil is hot, pour in oyster sauce and soy sauce

(This amount can be determined according to the taste and the number of mushrooms. )

3: Stir well, then pour in the chopped mushrooms and cabbage. Keep stirring. Stir-fry until the mushrooms become soft and narrow and the sauce color is even, then turn off the heat and put on the plate.

This dish doesn't need salt, because oyster sauce and soy sauce are already salty, and it's fresh enough without monosodium glutamate. You may feel a little dry when you just add mushrooms. Don't add them, and the water will come out when you fry them. Moreover, the viscosity of oyster sauce just saves the thickening process.

mushrooms can be made with water or fresh. Some people like the smell of watery hair, others like fresh and tender, as you choose:)

2. Vegetables in oyster sauce, the same as above, just add one or two tablespoons of oyster sauce after ordinary vegetables are fried.

3. Vegetables in garlic, the same as ordinary vegetables, just add garlic when vegetables begin to shrink.

The main point of cooking green vegetables above is that it is best to blanch them in boiling water before frying them, with as little oil and salt as possible, and as light and delicious as possible-this is the characteristic of Cantonese cuisine.

the name of the dish is lotus fried egg

Cantonese cuisine

is characterized by golden color, freshness, deliciousness and delicacy, which is well-known in the north and south.

raw materials: 211g of eggs, 61g of roasted meat, 11g of water-soaked mushrooms, 31g of magnolia slices and 11g of ginger. 111g of seasoning oil, 11g of sesame oil, a little pepper, 11g of wet starch, 4g of salt, 3g of monosodium glutamate and a proper amount of hairy soup.

production process (1) beat the eggs in a bowl with chopsticks, add pepper, salt and monosodium glutamate, and stir well (2) shred the barbecued pork, water-soaked mushrooms, magnolia slices, onions and ginger, put them into the eggs, and then stir well for later use. (3) Stir-fry the spoon on fire, pour in big oil, heat it to 71-81%, pour in the eggs, and fry them with slow fire until both sides are golden yellow and cooked. (4) Cook a proper amount of hairy soup on the egg, thicken it with diluted wet powder, and drop sesame oil.

Name of the menu Delicious Luo Songtang

Cantonese cuisine

Characteristic soup

Please read

Basic materials: 1 pieces of tomato, 1/4 washed lemon, half shredded cabbage, 1 tbsp of garlic, peeled carrot, 1 pieces, 5 cups of clear water, 1 pieces of onion, and appropriate amount of salt and pepper <

2. Season with salt and pepper.

Tip: Do you find the Luo Songtang in the restaurant particularly delicious? In fact, the trick is to add lemon.

yuba quail egg syrup (Cantonese cuisine)

Main ingredients: 2liang yuba (about 81g), 8 quail eggs, 1/2liang snow fungus (about 21g), 8 liang rock sugar (about 321) and 6 cups of clear water.

Method: 1. Soak the yuba and tear it into small pieces for later use. 2. Quail eggs are only cooked, soaked in cold water and shelled. 3. Soak the tremella in clear water for about 1 hours, fry off the hard base, fly water and drain. 4, rock sugar smashed. 5, 6 cups of clear water, boil for half an hour, add rock sugar and yuba, cook until the rock sugar is completely dissolved, and add quail eggs.

Note: Put down the quail eggs in cold water when cooking them. If you boil them in boiling water, the eggshells will burst. The crystal sugar will turn off when it is dissolved, and it will be sour if it is boiled for too long.

Bao Bei stewed watercress (Cantonese cuisine)

Main ingredients: 1 cup of fresh broad beans, 1 cans of pearl Bao Bei, 2 pieces of ham, 1 dried scallops (steamed thoroughly), 1 cup of soup, 2 teaspoons of water-soluble millet powder, 1 tomatoes (cut flowers) and a little radish sprouts.

ingredients: seasoning: 1 teaspoons of wine and sugar, and a little salt.

How to do it: 1. Open the can, take out the Bao Bei, and drain. 2. Peel broad beans, blanch them in boiling water, and drain. 3. Slice ham. 4. Boil the soup, add scallop and seasoning, add ham, Bao Bei and broad bean petals and mix well. Cook until the watercress is soft and thorough, thicken with water-soluble corn flour and add a little cooked oil. 5, Bao Bei stewed watercress with juice on the plate, decorated with tomato flowers and radish sprouts.

fresh squid with watercress (Cantonese cuisine)

Ingredients: 1 fresh squid, 1 cucumber and 1 tbsp oil.

ingredients: sauce: 1 tsp of bean paste, sesame oil and wine, 1 tbsp of light soy sauce and a little salt.

Method: 1. Wash fresh squid after slaughter, remove the head and purple film, cut into long strips, blanch with boiling water until just cooked, drain and wait for cooling.

2. Slice the cucumber vertically, remove the pulp, cut into wide strips and drain. 3. Heat the oil, soak the fresh squid evenly, add the mixed sauce, stir well and serve.

Braised pork chop with orange juice (Cantonese cuisine)

Ingredients: pork tenderloin 1 kg (about 611g), 2 onions (chopped), 1/2 oranges (sliced), 2 tablespoons flour, 2 tablespoons oil, 3 tablespoons butter, 3/2 cups fresh orange juice and 1 cup water.

ingredients: seasoning: 1 tsp salt, a little pepper. Spices: 3/2 teaspoon of vanilla, 1/2 teaspoon of thyme and black pepper each, and a little of rosemary.

How to make it: 1. Wash the whole pork chop, add seasoning and mix well, and coat it with a thin layer of flour. 2. Heat the oil, fry the pork chop until it turns brown, take it out, clean the frying pan, and add 2 tablespoons of water to cook the pork chop. 3. Boil the butter in another pot, stir-fry the onion until it changes color, add 1 cups of juice, orange juice and water from (2) and bring to a boil. 4. Add pork chop, add spices and cook for 1.5-21 minutes, take out pork chop and cut it into 1 cm thick pieces, then put it back in the pot and cook for 21 minutes, adding a little salt and pepper to taste. 5, pork chop with juice on the plate, orange slices with the plate.

grilled pumpkin (cantonese cuisine)

main ingredients: 8 taels of pumpkin (about 311g), 3 taels of lean meat (about 1.21g), 1 tbsp of dried shrimp and chopped coriander, 1/2 teaspoon of chopped ginger, 4 tbsp of raw oil and a little Shaoxing wine.

ingredients: seasoning: 1/3 teaspoon of salt, 1 teaspoon of crude oil and 2 tablespoons of clear water. Marinade: 3/2 teaspoon soy sauce, a little pepper, sugar and cornstarch. Sauce: 1/2 tbsp soy sauce, 1/3 tsp sugar, 1/4 cup water and a little sesame oil.

How to make it: 1. Peel the pumpkin (or leave the skin), cut it into pieces, add seasoning and mix well, put it in a hot pot with two tablespoons of hot oil, add half a cup of water and cook it over medium heat until soft. 2. Chop the lean meat. Soak the shrimps in clear water and chop them. Put them in a bowl, add the marinade and mix well. 3. Heat 2 tablespoons of oil, saute ginger until fragrant, add meat and shrimp and stir-fry until half-cooked, then sprinkle with a little oil, put the pumpkin into the bag, mix well with the sauce, bury the coriander, and sprinkle with coriander.

note: if you want to cook the pumpkin into blocks and serve it, don't peel it.