1. Nanru Pork
Nanru Pork is a Han specialty dish in Guangdong and belongs to Cantonese cuisine. The meat is rotten and fragrant, fat but not greasy, salty and slightly sweet.
1. Prepare all the ingredients, wash the pork belly, peel and wash the taro, and slice the green onions and ginger.
2. Pour enough cold water into the pot, put the pork belly into the pot, add onion, ginger and Huadiao wine, cook for 15 minutes until cooked and remove.
3. Use kitchen paper to absorb the moisture from the meat, and use toothpicks to poke even holes in the skin.
4. Pour honey into the bowl, brush evenly on the meat skin with a brush, and set aside.
5. Peel and wash the taro, cut it in half, and then cut it into large pieces; add vegetable oil to the pot. When the oil is 70% hot, add the taro slices and fry them until golden brown, then remove them.
6. Put it on oil-absorbing paper to absorb excess oil; fry the pork belly brushed with honey until it is colored. Be careful not to make the oil temperature too high, otherwise, the skin will burn quickly.
7. Remove the fried meat and control the oil; cut it into even thin slices; take a suitable large bowl, with the skin part of the pork belly facing down, and place one piece of meat and one piece of taro neatly in the bowl. .
8. Make the sauce: use a piece of half-nan milk, southern milk juice, sugar, Huadiao wine, pepper, dark soy sauce, light soy sauce, minced garlic, and a little salt to make a sauce. You can add some water as appropriate. .
9. Pour the sauce over the cooked meat and taro; steam it in the steamer for an hour and a half; take out the steaming bowl, pour out the soup and don’t throw it away, put the bowl on the plate inside; use the freshly decanted soup to boil, thicken with water starch, and pour it over the meat.
2. Boiled Shrimp
"Boiled" is a cooking technique in Cantonese cuisine, which is to scald food with boiling water or soup. Guangzhou people like to use the boiling method to cook seafood in order to maintain its original taste of freshness, sweetness and tenderness. Then they peel the shrimps and dip them in the sauce to enjoy the original taste. Although it is quick to make, it can be used as a gorgeous banquet dish.
1. Wash the fresh shrimps; prepare onions and ginger
2. Put water, ginger slices and chives into the pot and tie them into knots
3. While the water is boiling in the pot, cut off the fins and feet of the shrimp and remove the shrimp lines
4. Boil the water in the pot; add the processed fresh shrimp, turn off the heat immediately after the shrimp body curls and turns red. , simmer in water for 1 minute, so that the shrimps will be fresh and tender
5. Use chopsticks to take out the shrimps one by one and arrange them on a plate; make scallion oil dipping sauce: wash the scallions and cut into small pieces< /p>
6. Add cold oil to the pot, add the green onions, and fry slowly over medium-low heat until the onions turn yellow, then turn off the heat
7. Take a small plate and pour an appropriate amount of Light soy sauce; pour in the scallion oil you just made
3. White-cut chicken
White-cut chicken is the most common type of Cantonese chicken dish. It belongs to the marinated chicken category. It is easy to make, just cooked but not rotten, and it is made without adding ingredients to maintain its original taste. The white-cut chicken has smooth skin and smooth meat, is light and delicious, and is white in color with oily yellow. It is served with ginger and scallion soy sauce, which has the aroma of scallion oil. It is a local dish in Guangdong and has a unique flavor.
1. Wash the fresh chicken; add water and ginger slices to the pot and bring to a boil
2. After the water boils, put the fresh chicken into the pot. The water must be able to melt the whole chicken. Soak the chicken, but not too little water. After putting the whole chicken into the pot, pick it up with chopsticks and pour out the water in the chicken belly, and then put it back into the pot again
3. Cook over high heat 5 minutes; during this period, use chopsticks to turn the whole chicken.
4. Turn the fresh chicken to ensure that each side is heated evenly
Turn off the heat after 6.5 minutes, cover the pot, and simmer for 10 minutes minutes; open the lid after 10 minutes
7. Prepare a plate of ice water and add ice cubes; pick up the chicken and soak it in the ice water, add ice cubes, and soak for 15-20 minutes< /p>
8. Prepare the sauce, cut the ginger slices into minced ginger, add light soy sauce and a little green onion
9. Heat the oil, pour the hot oil over the light soy sauce Just put it in the ginger paste
10. When the sauce is ready, if you like the taste of light soy sauce, add light soy sauce. If you don’t like the taste of light soy sauce, you can add salt to the ginger paste and pour hot oil on it.
11. Soak the chicken in ice water; cut into pieces; the delicious plain-cut chicken is ready
4. Fish head and tofu stew
Cantonese cuisine's fortune-telling, which translates to casserole with fish head and tofu, is served steaming hot and adds a lively atmosphere to the New Year's Eve dinner table.
1. Chop the fish head into two halves and wash; wash and cut the frozen tofu into pieces
2. Prepare all kinds of fish balls; cut green onion into sections, ginger into large slices, and slice garlic.
3. Heat the oil pan, sauté the ginger and garlic until fragrant; test the water from the fish head with kitchen paper, put it into the pan and fry it
4. One side Fry until brown, turn over and continue frying until both sides are golden; add appropriate amount of water, green onions, cooking wine, and salt
5. Transfer to a casserole, bring to a boil over high heat, add tofu and simmer over low heat for more than 40 minutes. Add the fish balls; the balls are cooked through
5. Pan-fried Furong Eggs
"Fried Furong Eggs" is a traditional Guangdong flavor dish. Mix egg liquid with barbecued pork, shredded bamboo shoots, mushrooms, seasonings, etc. and fry. The dish is in block shape, golden on both sides, and various side ingredients are wrapped and hidden in the egg pieces, intertwined with each other. The outer layer is tender and smooth, and the egg fragrance is rich. It is a famous banquet dish in Guangzhou.
1. Prepare eggs, mushrooms, fresh bamboo shoots, green onions and barbecued pork; cut the marinated mushrooms and cooked fresh bamboo shoots into medium shreds
2. Cut the barbecued pork into shreds; cut the green onions as well. Shape into shreds; add water to the pot and bring to a boil, add shredded mushrooms and bamboo shoots and cook for 30 seconds.
3. Add the barbecued pork shreds and blanch them, remove and drain; beat the eggs in a bowl, add salt, pepper and MSG and stir evenly.
4. Add the blanched barbecued pork shreds, bamboo shoots, mushrooms, and green onions.
5. Stir evenly, then add sesame oil and stir evenly; heat the frying pan, add oil, and pour in half of the egg liquid mixed with the raw materials. Fry until solid.
6. After scooping out, add in the remaining egg liquid and mix thoroughly.
7. Add a small amount of oil to the frying pan, add the mixed egg liquid, and fry over low heat.
8. Fry one side and then the other side until both sides are golden brown; place the fried egg cakes on the cutting board and cut into pieces, then stack them on a plate.
6. Shrimp wontons
Wontons are a famous snack in Guangdong. Everyone loves them whether it is breakfast or late night snack. Wonton skin is made of eggs and flour, and the fillings are usually pork-based. Shrimp, water chestnuts, carrots, mushrooms, etc. are also added. The wrapping method is simple and fast, focusing on speed, just pinch it and it is ready, and does not pay attention to the appearance.
1. Wash the pork and mince it into minced meat; peel the fresh shrimps, remove the shrimp lines and internal organs, and then mince them into minced meat (leave a few whole shrimps for later use).
2. Put minced pork and minced shrimp into a large bowl, add minced ginger, minced green onion, salt, sugar, cooking wine, fish sauce, cornstarch, cooking oil, and oyster sauce.
3. Then stir it up, marinate the whole shrimp with cooking wine and salt; take a piece of wonton skin, put the meat filling, and then put a whole shrimp.
4. Then fold it in half and pinch the mouth; do the rest in sequence.
5. Cut the coriander into mince, chop the shallot into finely chopped green onion, add salt, sugar, very fresh soy sauce, oyster sauce, and sesame oil.
6. Add an appropriate amount of water to the Supor fire-red pot; cover with a lid and bring to a boil.
7. After boiling water, add wontons; cook until wontons float.
8. Pour a spoonful of the hot wonton soup into the coriander bowl; then mix it well; put the wontons into the bowl and add the coriander dipping sauce.
9. Sprinkle with pepper and cooked sesame seeds and serve.