Guangzhou cuisine is the main component of Cantonese cuisine, which has won the reputation of "eating in Guangzhou" for its delicious taste and rich dishes. Guangzhou cuisine has three characteristics: first, birds, animals, insects and fish are all raw materials and cooked into different forms of game delicacies; The second is the operation, that is, cooking and improvisation, which is unique and delicious; Third, summer and autumn are light, and winter and spring are fragrant, which is deeply loved by the public.
Chaozhou cuisine plays an important role in Cantonese cuisine. Chaozhou cuisine mainly takes seafood, seafood, livestock and poultry as raw materials, and is good at cooking vegetarian dishes with fruits and vegetables as raw materials, with fine frying and diverse processing. It can be divided into frying, boiling, frying, stewing, stewing, roasting, roasting, marinating, smoking, buckling, soaking, rolling and mixing. The knife is exquisite, and the soup is especially deep, among which stew, braise in soy sauce and soak in water are the most distinctive.
Dongjiang cuisine, also known as Hakka cuisine, is mainly meat and authentic, emphasizing crisp, soft, fragrant and strong. Pay attention to firepower, famous for stewing, roasting, stewing and roasting, especially for casserole dishes. In practice, some unique cooking skills have been retained, which have quite the style of ancient Central Plains.
Skewered chicken fillet is a famous dish in Cantonese cuisine: 200g of chicken leg meat, 2 slices of pineapple 1-,50g of mushroom or straw mushroom, 2 slices of green pepper1and garlic. 2 teaspoons of seasoning wine, 2 tablespoons of seafood sauce, 2 tablespoons of garlic hot sauce, soy sauce 1 tablespoon, half a tablespoon of sugar, a little pepper and sesame oil 1 teaspoon. How to make it 1) Cut the chicken leg into cubes about 2 cm.
2) Take off the clothes and chop the garlic, mix well with the seasoning, and marinate the chicken pieces for about 20 minutes.
3) Dice pineapple and green pepper separately.
4) Put 2 pieces of chicken on each bamboo stick, 1 piece of pineapple, green pepper and mushroom respectively.
5) Heat the frying pan for about 2 minutes and add 1 tbsp oil.
6) Add chicken skewers and cook for 2 minutes on high fire.