Cantonese cooking skills: garlic and yellow croaker.
Ingredients: about 500-600g of yellow croaker (marinated with15g of salt and 25g of ginger), 25g of raw garlic powder (fried) and 25g of chopped green onion.
Seasoning: 20g of top soy sauce, 20g of soup, and sugar 10g.
Exercise:
1. Drain the fish, paddle the fish with egg whites, and pat the fish thin and dry.
2. Fry the fish to golden brown with the oil temperature of 120 degrees, sprinkle with golden particles and chopped green onion, and then spray it on your head.
Steamed lobster with egg
Ingredients: 75g of lobster, 25g of protein.
Seasoning: 35g of soup, 3g of chicken essence, 2g of salt and 5g of 20-year-old Huadiaojia wine.
Exercise:
1. First, drain the lobster meat, season it slightly, pat some raw flour, beat the egg white and adjust the ingredients.
2. Steam the eggs for one minute, add lobster meat and steam for another 3 minutes. Finally, sprinkle with carved flowers and crab seeds.
Cantonese cooking skills: golden pig nuggets with black truffle sauce
Ingredients: 200g suckling pig, 5g black truffle sauce, packed in a square.
Seasoning: Miaokafu sauce 15g, condensed milk 5g.
Exercise:
1. Cut off some fat from the cooked suckling pig with a knife.
2. Change the light-colored square bag into Japanese characters, bake it with butter and garlic, and coat it with black truffle sauce and kraft salad sauce.
3. Put a cucumber at the bottom and a golden pig on the surface.
Shunde fried _ fish mouth
Highlight: This is a classic Cantonese dish. When cooking, I stick glutinous rice flour on the salted fish mouth, fry it first and then cover it. The finished product tastes crisp outside and tender inside. (only take glutinous rice flour)
Chopping board: Take only four fish mouths of silver carp (with a total weight of about 300g), remove gills and wash them.
Dutch beating: Drain the fish mouth, add10g light soy sauce and rice wine, 3g white sugar, 5g garlic slices and 0.5g soaked shredded dried tangerine peel, mix well, marinate15min, and wrap with a layer of glutinous rice flour.
Wok: Add 50g salad oil to wok, when it is heated to 50%, add fish mouth, fry on low fire until both sides are golden, pour 25g soup along the edge of wok, cover the lid, simmer for 20 seconds, turn off the fire, serve, and decorate with red pepper and nine layers of pagoda leaves.
Cooking method of prawns with fresh sauce in Cantonese style
Ingredients: shrimp 1 piece, onion rice 10g, garlic 65438, onion 65438.
Seasoning: 5g butter, 25g fresh juice, 3g sugar and a little pepper.
Exercise:
1. Cook the shrimp oil until it is cooked (the oil temperature can be higher).
2. Stir-fry the spice heads and shrimps with butter, pour in fresh dew and a little soup, and slowly collect the juice.
Three chopped green onion carvings are especially fresh _ lobster
Ingredients: Canadian lobster 1.
Accessories: 50g of dried onion, 0/00g of shallot/kloc-,75g of Beijing onion, 25g of coriander stalk and 25g of shredded red pepper.
Seasoning: 20g of Wei's David fresh soy sauce, delicious golden oyster sauce 10g, 25g of crab yellow sauce, 10-year carved wine 10g, salt 10g, sugar 10g, and 5g of chopped pepper.
Exercise:
1, change lobster into pieces, absorb water, sprinkle with salt and pat powder for later use.
2, from the pot, stir-fry the onions in Beijing, stir-fry the dried onions, shallots and shredded red peppers, and stir-fry the delicious soy sauce after the fire.
3. Oil the lobster pieces until the meat is full and tender, and drain the oil.
4, from the pot, add lobster pieces, delicious gold oyster sauce, delicious soy sauce, crab paste and pepper, add carved wine, stir fry.
5. Stir all the ingredients together, put them in a hot casserole, and finally decorate with coriander stalks.
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