Cantonese food is also Cantonese food. Many friends from other provinces who come to Guangdong like Cantonese food very much, not only because of its Cantonese flavor, but also because of its light and refreshing taste, which makes it extremely popular. Do you know how to cook Cantonese food? The following are the cooking methods of Cantonese cuisine that I have compiled for you, hoping to help you.

Cooking method of Cantonese cuisine: abalone and shark's fin soup across the bridge

Ingredients: two abalone * * *, each weighing about 400g * * *, one tomato and a little chopped green onion.

Seasoning: salt, chicken powder,1000g wing soup.

Exercise:

1. Dig out the abalone meat, gut it, clean the abalone edges with scouring pad, cut it into thin slices and put it on a plate; Blanch abalone shells, wash them and put them on a plate.

2. Wash the tomatoes, divide them into eight pieces and put them on another plate; Heat shark fin soup, adjust the taste with salt and chicken powder, put it in a tall container, and serve it with abalone slices.

3. Put abalone slices and tomato pieces in a bowl, in front of the guests, then boil the fin soup, pour it into the bowl, sprinkle with a little chopped green onion and enjoy.

Cooking method of Cantonese cuisine: Fried Dalian wild abalone with boletus.

Ingredients: A wild abalone weighs about 500g, dried boletus 50g and agaric 75g.

Seasoning: salt, monosodium glutamate, oyster sauce, soy sauce, cooking wine, two soups, wet starch, fish meal and salad oil.

Exercise:

1. Soak the dried boletus in warm water, rinse it, and cut it into thick slices for later use.

2. Blanch the wild abalone for 5-7 minutes, then take it out, dig out the meat, remove the internal organs, clean the edge of the abalone with scouring pad, wash it, put it in a pressure cooker, pour boiling water, add ginger slices and onion segments, and press 15 minutes until it becomes soft.

3. Dump the abalone meat and cut it into thick slices; Water-borne fungus is also cut into pieces for later use.

4. Slice the boletus, blanch the fungus with water, and reverse it.

5, a small amount of salad oil under the pot, pour abalone slices, boletus slices, water-borne fungus, cook wine, scoop in a small amount of two soups, stir fry a few times, then add salt, monosodium glutamate, oyster sauce to taste, stir well, then inject glutinous rice flour, adjust the color with old sauce, and wrap it with tail oil, and serve.

Cooking method of Cantonese cuisine: minced sea cucumber

Ingredients: A fresh sea cucumber * * * weighs about 200 grams * * *, 25 grams of minced fat, 50 grams of minced lean meat, a small bowl of rice, two broccoli and a little chopped green onion.

Seasoning: salt, thick soy sauce, sugar, seasoning powder, cooking wine, two soups, soy sauce, wet starch and salad oil.

Exercise:

1, cut the fresh sea cucumber from the abdomen, dig out the viscera * * * sea cucumber sausage can be used as dumpling stuffing * * *, cut off the sand mouth and wash it for later use.

2. Blanch the slaughtered sea cucumber in a boiling water pot for 5 minutes, take it out and brush it again, then put it in a pressure cooker filled with sea cucumber water for 20 minutes and take it out for later use.

3. Mix minced meat and minced fat, and mix well with salt, seasoning powder, cooking wine and wet starch for later use.

4. Broccoli is boiled with oil and salt, put on the plate, and the cooked rice is also poured on the plate.

5. Put a little salad oil in the pot, fry the chopped green onion, then take out the dried chopped green onion, add "3", fry until cooked, then scoop it into the second soup, add thick soy sauce, sugar and seasoning powder to taste, add sea cucumber and cook until the soup is a little thin, and then mix in soy sauce to eat.

Cooking methods of Cantonese cuisine: tofu and sea cucumber.

Ingredients: 75 grams of sliced live sea cucumber meat, 300 grams of old tofu, a little minced meat and a proper amount of chopped green onion.

Seasoning: Donggu Yipin Xian, sugar, monosodium glutamate, Ertang, wet starch, soy sauce and salad oil.

Exercise:

1, cut the old tofu into small cubes for later use.

2. Soak the live sea cucumber slices in water and dump them.

3. Put oil in the pot, stir-fry minced meat and pour it in.

4. Stir-fry the white sugar into a sugar color, pour it into Donggu Yipin, add the soup and monosodium glutamate twice, boil, add the old tofu and minced meat, cook over medium heat until the soup is slightly collected, then add the sea cucumber slices, thicken with wet starch, and adjust the color with the old tofu, and serve.