Seafood tastes delicious, there are many varieties and cooking methods. Most Cantonese seafood dishes follow the principle of "strong but not greasy, fresh but not light" put forward by Yuan Mei, a gourmet in Qing Dynasty, and are mainly steamed and boiled, reflecting delicacy and freshness. Due to these characteristics of Cantonese cuisine, this special sauce for cooking seafood-seafood soy sauce has been produced. Cantonese seafood soy sauce, also known as shrimp sauce, is made up of raw materials and seasonings such as soy sauce and soy sauce, which has a fresh fragrance and taste that ordinary soy sauce can't achieve. It turns out that there is only one kind of seafood soy sauce, namely dark seafood soy sauce? Also called snakehead juice, but now there is a light and transparent seafood soy sauce? Also known as white fish juice. Here, the author specially put two kinds of seafood soy sauce.
Practice of crab yellow wings in Guangdong
The famous yellow-winged crab has the characteristics of yellow, white, delicious and tender, and is most suitable for autumn and winter. (Cantonese cuisine) Ingredients: shark's fin (400g), pepper (a little), chicken soup (1000g), yellow rice wine (a little), chestnut powder (40g), minced ham (a little), white soy sauce (26.5g), monosodium glutamate (a little) and crab roe (65433). Production process 1. Heat the pot, add lard, add yellow wine, chicken soup, shark's fin, monosodium glutamate, soy sauce and pepper, and cook with slow fire, but not too much (keep it tender and smooth). Step 2: thicken the wings with crab roe and chestnut powder, and then sprinkle chopped ham on the wings.
Practice of Fried Chicken Liver Roll with Cantonese Cuisine.
The cuisine of Youfeng Ganjuan belongs to Cantonese cuisine, which is sweet, fragrant, crisp, tender, golden in color and suitable for all seasons. Raw materials: chicken liver (175g), ham (40g), fresh mushrooms (40g), clean oil (20g), fresh bamboo shoots (40g), sesame oil (a little), monosodium glutamate (4g), refined salt (a little), chestnut powder (40g) and pepper. The production process is 1. Boil clear water first, blanch the chicken liver for seven times, take it out, cut it into nail slices, cut fresh mushrooms, ham and fresh bamboo shoots into nail slices, mix it with monosodium glutamate, sesame oil, oyster sauce, pepper and salt, and drag the chicken liver for a while. 2. Spread the net oil, sprinkle some corn flour, and roll the chicken liver into 4 inches long on the net oil.
How to cook raw unicorn fish in Cantonese cuisine (Figure)
The name of the recipe is Hainan cuisine, which belongs to the cuisine of cooking unicorn fish raw. The formula has the effects of nourishing yin, clearing away heat, detoxicating, invigorating spleen, and relieving swelling and conditioning. Ingredients: snakehead (750g) Accessories: ham (40g), mushrooms (50g), pork (fat) (50g), egg white (15g) Seasoning: shallots (15g). Monosodium glutamate (5g) salt (5g) ginger (10g) lard (refined) (20g) production technology 1. Raw fish (snakehead) is peeled, the bones are not used, and the fish tail is kept; 2. Connect the fish fillets into two pieces, a total of 24 pieces, and put them in a bowl; 3. Ham, mushrooms and fat are also cut into 24 pieces each; 4. Then put
How to make veal with black pepper in Cantonese cuisine (Figure)
Ingredients: green pepper, veal. Accessories: black pepper juice, lentils, garlic, secret sauce. Practice: soak the calf beef in oil until it is 80% mature, and then fry the black pepper sauce until it is dry and hot; Add green pepper, red pepper and veal, stir-fry until cooked, and take out; Finally, stir-fry the lentils, then mix them and put them on a plate.
The method of three flavors of jadeite jade in Cantonese cuisine (Figure)
Ingredients: radish, cucumber, shrimp balls, abalone slices. Accessories: celery, garlic, homemade broth. Practice: Slice cucumber and radish. And fly water for later use, and then cook bacon, shrimp, chicken bones and so on. Take its broth for later use; Finally, put cucumber, radish, abalone and so on. Dish in turn, pour in the soup and adjust the taste.
Practice of Redmi of Guangdong Walnut (Figure)
Ingredients: Walnut kernel (half bowl), Redmi (half bowl), rice (1 bowl), oil (1/3 tablespoons), salt (1/6 tablespoons) 1 put half a pot of clean water, pour in rice and Redmi and wash it twice. 2 Put the walnut kernel into the water, and the distance from the water surface to the meter is subject to the first joint that has not passed the index finger. 3 Add 1/3 tbsp oil and 1/6 tbsp salt into the pot, stir well, and cover the pressure cooker. 4. Cook on high fire 10 minutes. After hearing the hiss, turn to low heat and cook 10 minutes. 5 Then turn off the fire and let it sit 10 minutes. When the steam in the pot is exhausted, rice can be served. Chef tip 1. The rice cooked in the pressure cooker is more nutritious than the rice cooked in the electric cooker, and the rice is sticky, fragrant and delicious, so it will be especially delicious. However, one
Practice of Cantonese dish red bean carp soup (Figure)
People in Guangzhou and the Pearl River Delta love to eat fish, and the timing of eating fish is also very particular. For example, as the saying goes, spring carp eat Li San, and in autumn and summer, which means eating carp in spring, fish in autumn and Li San fish in summer. Carp is listed as one of the best fish in this river. Its meat is tender and delicious, especially in February and March. Chinese medicine believes that it has the functions of nourishing, invigorating stomach, diuresis and lactation; Modern nutritional analysis shows that its fish tastes good, mainly because more than ten kinds of free amino acids are playing a role, especially glutamic acid, glycine and histidine. Red beans can nourish and strengthen the body, strengthen the spleen and stomach, and promote diuresis and dehumidification. Boiling carp with adzuki bean can nourish the spleen and stomach, and promote diuresis and dehumidification. Drinking cold spring conforms to the principle of nourishing yang in spring and summer, which is considered by Chinese medicine. Materials: red beans 100g, 4 red dates, dried tangerine peel 1/4.
Practice of Cantonese Fritillaria Fritillaria and Jellyfish Lean Broth (Figure)
Efficacy: eliminating phlegm and dampness, stopping nasal snoring, eliminating phlegm and promoting fluid production. Ingredients: Bulbus Fritillariae Cirrhosae 12g, jellyfish skin 80g, lean pork 200g, and ginger 3 slices. When spring is wet and sleepy, people who snore heavily snore heavily at this time; People who snore less at ordinary times also have this time. Snoring is mostly caused by excessive phlegm or obesity. Fritillaria cirrhosa is a famous expectorant and antitussive drug, which has the effects of clearing away dryness and phlegm, resolving stagnation and clearing heat, moistening lung and relieving cough. When stewed with jellyfish, it has the functions of resolving phlegm, smoothing lung qi and stopping nasal snoring. Cooking: wash Bulbus Fritillariae Cirrhosae and jellyfish skin respectively, soak them slightly and dry them; Wash the lean pork. Add ginger into the pot, add 1750 ml water (7 bowls), boil over high fire for1.5h, and add salt. 23 people. Stewed pork and lean meat with Fritillaria cirrhosa and jellyfish, the soup is clear and mild.
Practice of Cantonese-style Hawthorn, Lentil, Gold, Silver and Ginseng Soup (Figure)
Hawthorn, a Chinese herbal medicine, is warm and sweet, and has the functions of promoting digestion, removing stasis and resolving hard mass. According to modern pharmacology, its remarkable function is to promote the secretion of enzymes in gastric juice, promote digestion, and relieve symptoms such as abdominal distension, fullness, pantothenic acid, diarrhea and abdominal pain caused by indigestion. At the same time, it has the functions of lowering blood pressure, lowering blood lipid and resisting arrhythmia, and has obvious antagonistic effect on tumors. Lentils are flat and sweet, nourishing and strengthening the five internal organs, nourishing the mind and strengthening the spleen, benefiting qi and eliminating dampness, promoting diuresis and infiltrating dampness. Kidney has the functions of strengthening the spleen and stomach and helping digestion. Hawthorn and lentil pot with gold, silver and kidney can stimulate appetite, eliminate food stagnation, strengthen spleen and eliminate dampness. It is suitable for drinking at present. Hawthorn 40 g fried lentils 50 g fresh duck kidney, duck kidney 2 pork 200 g dried tangerine peel 1/4 ginger 3 slices. Wash and soak dried tangerine peel to remove pulp. Wash and cook fresh duck kidney.