Cooking secrets of cantonese cuisine
Baked flying clam and lotus root box with double peppers
Material: 8 flying clams.
Accessories: 200g of minced pork, 30g of fat granules, 0g of green pepper10g, 5g of green pepper10g and garlic.
Seasoning: fresh soy sauce150g, sesame oil 3g, a little pepper, sugar 30g, monosodium glutamate 5g, chicken oil15g, carved wine 5g and vegetable water 50g.
Making:
1. Cook the flying clams until they are raw, then mix the minced meat with the fat, add a little bottom flavor, and make meat stuffing for later use.
2. Mix the seasonings and boil them into soy sauce for later use.
3. Take half-shell flying clams, smear a little dried raw powder on the inside, brew clam meat stuffing, fry in oil pan, and set the plate.
4. Pour the hot oil on the green pepper, garlic and green pepper, and then pour in the prepared soy sauce.
Steamed crab with pumpkin and shrimp
Ingredients: 1 crab.
Accessories: 200g pumpkin, 6 shrimps.
Seasoning: fresh soy sauce 150g, sesame oil 3g, a little pepper, sugar 30g, chicken oil 15g, monosodium glutamate 5g, carved wine 5g and vegetable water 500g.
Making:
1. Divide the pumpkin in two, remove the seeds and cut into 8 cm thin slices for later use.
2. Soak the dried shrimps in warm water for 5 minutes, drain the water and oil them for later use.
3. Wash the crabs and slaughter them for later use.
4. Mix all seasonings and vegetable water thoroughly.
5. Put the crab, pumpkin and shrimp into the soup plate until the prepared soup is added, steam it in a steamer for 40 minutes, and then pour oil on it.
Cooking method of Cantonese cuisine
Youlinhai Sam sun
Ingredients: 50 grams of jellyfish skin, 50 grams of conch slices and 50 grams of arctic shellfish.
Accessories: black bean sprout150g, and pepper powder 50g.
Seasoning: fresh soy sauce 30g, sesame oil 5g, pepper oil 20g, sugar 10g, chicken powder 8g and water 30g.
Making:
1, the jellyfish skin is salted, shredded, blanched and added with ice water.
2. After the conch slices are drowned, they pass through ice water; Blanch the black bean seedlings in water and let them cool for later use.
3. Fully stir and mix all seasonings into juice for later use.
4. Spread black bean seedlings, add jellyfish silk, snails, arctic shellfish, pour juice, and heat with pepper oil.
Wine mixed crescent bone
Ingredients: crescent bone 300g, 2 green peppers, beauty pepper 1 piece.
Accessories: 5g of star anise, 3g of fragrant leaves, 3g of pepper, 0g of onion10g, 8g of ginger and 20g of green garlic seedlings.
Seasoning: fresh soy sauce 30g, extremely fresh soy sauce 20g, sesame oil 5g, black lobster sauce 10g, yellow wine 20g, salt 5g and water 800g.
Making:
1. After the crescent bone flies into the water, add auxiliary materials, salt, yellow wine and soy sauce to the pot and cook until cooked.
2. Add black lobster sauce, green pepper and beauty pepper to stir fry, and add crescent bone, which is extremely delicious. Finally, add sesame oil and put green garlic seedlings in the pot.
Cantonese cooking
Roasted tomato sour soup crisp bean beef
Ingredients: 250g of beef brisket.
Accessories: organic tomato150g, white kidney bean 50g, green pepper10g, and garlic slices 5g.
Seasoning: 20g Heinz tomato Chili sauce, garlic Chili sauce 15g, fresh soy sauce 10g, white vinegar 20g, water 100g.
Making:
1, cut the organic tomato in half, take out the baked skin tightly, and steam the white kidney beans until they are crisp and rotten for use; Cook the beef until it is crisp and rotten.
2. Stir-fry garlic slices and green peppers in another pot, then add Heinz tomato Chili sauce and garlic Chili sauce to stir fry, then boil the main and auxiliary materials and other seasonings, pour in beef and tomatoes and cook until soft and rotten.
Majiagou cherry shrimp with crispy celery
Ingredients: Taiwan Province Cherry Shrimp 20g.
Accessories: Majiagou celery 100g, fried peanuts 30g.
Seasoning: fresh Qing Xiang sauce 25g, sesame oil 5g, white vinegar 15g, garlic juice 15g, Xiaomi spicy 5g and sugar 3g.
Making:
1, Majiagou celery is soaked in ice water for later use.
2. Mix the seasonings together and set aside.
3. Mix the celery in Majiagou with the prepared flavor juice and sprinkle with cherry shrimp and peanuts.