How to make fresh lotus seeds with stuffed lilies and delicious Cantonese cuisine?
Ingredients: 350g shrimp, 50g pork fat.
Accessories: 50 grams of fresh lotus seeds, 50 grams of lily, and 20 grams of peeled peas.
Seasoning: Xianmeiyuan clear sauce 15g, sesame oil 3g, pepper 2g, onion and ginger concentrated water 15g, raw flour 15g, monosodium glutamate 8g and salt 5g.
Making:
1. Chop shrimp and pig fat into shrimp paste with the back of a knife, add salt, monosodium glutamate, onion, Jiang Shui and pepper, and beat into paste by hand, then add raw flour and beat into shrimp paste for later use.
2. Peel the fresh lotus seeds and cook them for later use; Break the lily in half by hand, add a little corn starch, brew it into shrimp glue, and fry it in oil pan until golden brown.
3. Leave a little base oil in the pot, add delicious sauce and pepper, add lotus seeds, stir-fry the shrimps and lilies evenly, pour sesame oil on them, tear the peas by hand, and serve.
Flying clam lotus root box
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.
The secret of making delicious cantonese cuisine: roasted pig with chestnuts
Materials: 4 braids and 10 chestnuts.
Accessories: 5g of cinnamon, 5g of star anise, 0g of onion10g, 2g of pepper, 20g of garlic, 4g of cardamom and 3g of fragrant leaves.
Seasoning: 40g of houzhu sauce, 30g of fresh soy sauce, 35g of oyster sauce, 800g of water, 30g of salad oil and yellow wine 15g.
Making:
1, pigtail unhairing, flying water for standby; Chestnuts fly into the water for standby.
2. Take a pot, add auxiliary materials, stir fry, add seasonings and pillar sauce and other ingredients, simmer for about an hour, then take the pot and put it on the plate.
Pumpkin with abalone sauce and glutinous rice
Ingredients: 4 mini pumpkins.
Accessories: 500 grams of steamed glutinous rice, 50 grams of Kaiyang, 50 grams of lotus seeds, 50 grams of fresh bamboo shoots, 30 grams of mushrooms and 50 grams of Guangdong sausages.
Seasoning: delicious source Jinbiao oyster sauce 30g, fresh soy sauce 10g, refined soy sauce 10g, abalone juice 25g, sugar 5g and lard 30g.
Making:
1, the mini pumpkin is cut from the top and hollowed out for use.
2. Mix all auxiliary materials with seasonings and fry with lard for later use.
3. Put the fried eight-treasure rice into the pumpkin, compact it, then wrap it with plastic wrap and steam it in a steamer for 50 minutes.
Make delicious Cantonese fresh pepper jellyfish gumbo soup.
Ingredients: okra150g, jellyfish100g.
Accessories: 15g green pepper, 5g minced garlic and a little shredded red pepper.
Seasoning: 20g of fresh soy sauce, 5g of libalin juice, 3g of sesame oil, 5g of spicy fresh dew, 4g of balsamic vinegar and 4g of sugar.
Making:
1, the okra is broken with boiling water and fished out with ice water, and the head and tail are removed, and the oblique knife is used for everything.
2. Slice jellyfish, wash them, remove the salty taste and squeeze them dry for later use.
3. After frying in oil, take out the pepper and minced garlic.
4. Stir the delicious soy sauce, plum juice and other seasonings evenly for later use, and then add the fried pepper and minced garlic for soaking.
5. put jellyfish and okra on a plate and pour the sauce.
Smoked barbecued pork with fruit wood
Ingredients: 500g peeled pork belly.
Accessories: 3 pieces of fragrant leaves, 2 pieces of star anise, a little onion, 3 pieces of ginger, 3 pieces of garlic, 50 grams of pine meat powder, 5 grams of fruit and wood smoke, 20 grams of maltose, and water 1000 grams.
Seasoning: tomato sauce 120g, ribs sauce 50g, barbecued pork sauce 50g, fresh soy sauce 20g, refined soy sauce 5g, salt 10g, chicken powder 10g, rose wine 5g, monosodium glutamate 5g and spiced powder 3g.
Making:
1. Cut the pork belly into strips with a width of 3CM, and soak it in pine meat powder and water for about 5 minutes.
2. Mix salt, spiced powder, chicken powder and monosodium glutamate, rub pork belly strips evenly and marinate for 2 hours, then mix the remaining seasonings, add barbecued pork and marinate overnight.
3. Spread tin foil on the baking tray, then put in the marinated barbecued pork, bake at 220℃ for 10 minute, then take it out, and bake the barbecued pork with maltose for 3 minutes until it changes color.
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