Genre: There are three schools of Guangzhou, Chaozhou and Dongjiang, represented by Guangzhou cuisine.

Features: the cooking method emphasizes frying, frying, stewing and stewing, and the taste is characterized by refreshing, light, crisp and fresh.

Famous dishes: Three Snakes, Dragon and Tiger Phoenix, Roasted Suckling Pig, Salt Bureau (leftover from the fire) Chicken, Winter Melon Cup, and Ancient Meat.

Dongguabei

Ingredients: 65,438 fresh small white gourd +0, several water-soaked mushrooms, 50g of winter bamboo shoots, 50g of chicken leg meat (pork is also acceptable), 80g of fresh shrimp, 2 small pieces of Xuanwei ham (Jinhua is also acceptable), a little salt, a little Shaoxing wine and pepper, chicken powder 1 spoon, and a proper amount of starch.

Exercise:

1, wash and dice chicken legs; Wash shrimps with sand sausage for later use; Dice mushrooms and bamboo shoots.

2. Add a little salt and starch to diced chicken and shrimp, mix well, blanch in boiling water 1 min, remove and drain for later use.

3. Wash the wax gourd, cut it from the pedicled end and cut it into two parts. The small pedicle is naturally the lid of the wax gourd cup, and the other part is the embryonic form of the wax gourd cup. Remove the pulp with a spoon, and there will be a wax gourd cup after washing.

4. Add 5 tablespoons of oil to the wok, heat it, pour in diced chicken and shrimps, stir-fry diced mushrooms and diced winter bamboo shoots, stir well, cook a little Shao wine, add half a cup of water and 65,438+0 teaspoons of chicken powder, bring it to a boil, put it in a melon pot, and add ham slices.

5. Put the wax gourd cup into the pressure cooker, boil it, simmer for 15 minutes, and then serve. Scrape off the wax gourd meat with a spoon when eating, and eat it with stuffing instead of skin.

Dawnrain: The "wax gourd cup" is a "container" with wax gourd as stuffing, which is eaten after steaming, but this "container" is edible; The boiled soup has the smell of wax gourd, and the meat of wax gourd has the taste of stuffing, which sets each other off and is delicious. Professional chefs still carve flowers on wax gourd. Try it yourself!

The size of wax gourd depends on the size of your pot; If you use a steamer, steam it for 30 minutes on medium heat until the wax gourd meat is soft and rotten; Be sure to use chicken leg meat, which will not burn after steaming at high temperature.

As for the ingredients in wax gourd, you can play freely according to the actual situation and create a good formula. Don't forget to send it to everyone to share!

Dongjiang brine chicken

raw material

Fat and tender neck chicken 1 chicken, weighing about 1 g (hens with yellow hair, yellow mouth and yellow feet and laid eggs are called neck chickens), ginger slices, onion strips10g, coriander 25g, coarse salt 2500g, refined salt13g, etc.

manufacturing process

1, add small water to the wok, add 4g of refined salt, heat, add Jiang Mo, mix well, take out, and divide into 3 small plates. Add15g lard to each plate and serve. 75g of lard, 5g of refined salt, sesame oil and monosodium glutamate are mixed into a flavor juice. Brush a piece of reverse gauze paper with peanut oil for later use.

2. Slaughter the live chicken, remove the hair and viscera, hang it dry, remove the hard shell on the toe tip and mouth, cut one knife on each side of the wing, chop one knife on the neck bone, then wipe the chicken cavity evenly with 3.5 grams of refined salt, add ginger, onion and star anise powder, first wrap it with unpolished gauze paper, and then wrap it with oil gauze paper.

3. Heat the wok with high fire, stir-fry the coarse salt to high temperature, take out14, put the chicken in the casserole, cover the remaining salt on the chicken, cover the pot tightly, and bake for about 20 minutes with low fire until cooked.

4. Take out the chicken, peel off the gauze paper, peel off the chicken skin (for later use), tear the chicken into pieces, disassemble the chicken bones, add the flavor juice and mix well, then put it on a plate (the bones are at the bottom, the meat is in the middle, and the skin is covered on it) and put it in the shape of a chicken. Coriander is placed on both sides of the chicken. Serve with ginger oil and salt sauce.