Compulsory subject 1: Pepper rotten Cai Tong.
Doing these three dishes well is an essential foundation for a Cantonese chef. If these three dishes are well cooked, the other dishes are generally not much different. Of course, after the reform and opening up, the population has been circulating, and dishes from all over the world have flooded into Guangdong, making foreign dishes has become an essential skill for chefs. This is another story.
Compulsory subject 2: white-cut chicken
As the oldest food of mankind, every country and place has its own stubborn cooking methods. For example, European and American countries like grilled fish. Japanese people like sashimi, which is peeled, deboned, sliced and eaten raw with mustard soy sauce. Indians are a bit China-like and like stewing, but many people in China are not used to that kind of seasoning: onion, cumin, curry and other materials are stewed in disorder, and basically they can't taste fish.
Europe grilled fish
The way people cook fish in China is closely related to the local climate and living habits. For example, the weather in the northeast is cold, and people like to add garlic, celery, peppers and other materials and stew them in a large iron pot.
Northeast cauldron fish
In Xiangchuan and Guizhou, people like to eat braised fish. The method is to fry the fish in the oil pan first, then add ginger, garlic and pepper to fry until fragrant, and then add sauce (the choice of sauce varies from person to person, probably inseparable from oyster sauce, soy sauce and yellow sauce) and water. After the juice is collected, it can be boiled in water. Braised fish is the most popular method in China, which has a strong flavor, a strong taste and a delicious taste of fish.
fish in brown sauce
As for pickled fish, chopped pepper fish, boiled fish and so on. , popular all over the country, are new practices, commendable. For those who are not spicy and unhappy, I really can't put it down.
Boiled fish with Chinese sauerkraut and Chili
Guangdong is an unusual province in cooking. Eat healthy and light, emphasizing the taste of the ingredients themselves. Fish cooking is the same. My favorite fish is steamed fish. The method is to select fish with good texture and slim weight with mountain spring water (if it is fish fed with pond feed, it has a heavy muddy smell, and even a famous chef can't make delicious steamed fish), slaughter it, put it in an oval dish for steamed fish with exquisite shape, spread with shredded ginger, and steam it in a steamer.
The time of steaming fish is the best test of the chef's level: the fish is not cooked, the fish is not cooked, and the blood is dripping; If the heat is too high, the fish will be old and taste like chewing wax. Only an experienced master can make an appropriate judgment according to the size of the fish, the size of the flame at the burner and the size of the steamer: steaming for a few minutes is just right.
Steamed fish 1
Pour out the juice left on the plate when the fish is steamed, put shredded onion, shredded red pepper and shredded coriander on the fish, and pour the smoking hot oil on the shredded onion. At high temperature, shredded onion creaks and smells delicious. The fineness of shredded onion and pepper is a test for the master's knife work. The shredded onion cut by the master is as thin as hair and wrapped around the fish, which is very beautiful. If you are a novice, onion shreds are thicker than matchsticks, and you don't remember much. When you see it, you won't have the urge to put down your chopsticks and fail.
Steamed fish 2
Finally, steamed fish, which is the most popular in Guangdong, is made with secret soy sauce. The quality of soy sauce directly determines the final taste of fish, and it is also the finishing touch of this dish. Each chef has his own steamed fish and soy sauce. Steamed fish and soy sauce are like the unique martial arts secrets of the major martial arts schools in Wulin. Unless they are handed down by disciples, they will not be spread to the outside world. Now there are also many chefs who choose ready-made ones for convenience? Steamed fish and soy sauce The taste and taste are greatly reduced, and it is definitely no problem for home use.