As one of the eight major cuisines in China, Cantonese cuisine has excellent cooking skills, especially through techniques to meet the requirements of beauty, freshness, tenderness and smoothness of Cantonese cuisine. The word "boiled" is more common on restaurant menus. Most fresh ingredients are required to be fresh, cool, tender and well-cooked, and to achieve the best balance between umami nutrition and safety. Boiling water highlights the freshness of Cantonese cuisine rather than its lightness. Its characteristics are original flavor, light taste, crisp texture, simple operation and high speed.
Precautions for cooking vegetables:
Under the premise of ensuring the cooked ingredients, try to shorten the cooking time. Too long will affect the taste of ingredients, especially seafood. In addition, some water-soluble vitamins are easily destroyed by high temperature, and the longer they are, the more they will be lost. Choose boiling water or cold water to cook according to different ingredients. Boiling vegetables with boiling water can help reduce nutrient loss and maintain crisp and tender taste, but remember to cut and cook them now to avoid oxidation and discoloration. Meat dishes are best cooked in cold water to help remove blood.
Try to choose refreshing sauces, such as salted ginger juice and soy sauce. Some chefs often pour a spoonful of hot oil before serving to look good, which invisibly increases the energy intake. Home cooking can reduce this step. Vegetables can generally be seasoned with salt, soy sauce and vinegar. And onions, ginger and peppers can be added to the meat.