How to cook two kinds of prawns when eating Cantonese food?
Ingredients: 2 prawns, 20g oatmeal (baked).
Seasoning: 5g mustard salad dressing and appropriate amount of Thousand Island dressing.
Exercise:
1. After the prawns are shelled, cut a flower knife on the back, put it in a hot water pot at 80℃ and soak it until cooked. After taking it out, use a towel to absorb the surface moisture for later use.
2. A prawn dipped in mustard salad dressing; The other prawn is dipped in Thousand Island Salad Sauce and then wrapped in evenly baked oatmeal.
3. Put two shrimps together and decorate them before serving.
Mustard salad dressing:
Take 50g Lemen milk salad dressing, 10g condensed milk and 5g mustard and mix well.
Soak large yellow croaker in soy sauce and sugar.
Ingredients: Pseudosciaena crocea 1 strip (about 650g), 80g of garlic and 60g of shredded dried onion.
Seasoning: ginger slices, onion festival, chicken rice soy sauce, sugar cube, delicious, oyster sauce, soy sauce, salt, pepper, cooking wine, wet starch and salad oil.
Exercise:
1. Wash the large yellow croaker, and add ginger slices, onion knots, salt, pepper and cooking wine to taste.
2. Put chicken rice soy sauce, sugar cube, delicious, oyster sauce and soy sauce into a bowl and make it into soy sauce.
3. Take out the large yellow croaker, drain the surface water and hang a thin layer of wet starch. When it is fried in the oil pan until crisp, take it out and put it on a plate.
4. Fry the garlic and dried onion in the oil pan, remove and cover the surface of large yellow croaker. After serving, pour the soy sauce and sugar juice on the fish.
Cooking methods of delicious Cantonese cuisine: organic vegetables and ribs.
Ingredients: ribs 300g, Chinese cabbage100g, yam 80g.
Seasoning: cucumber juice, egg liquid, salt, pepper, monosodium glutamate, fresh soup, sweet potato starch, wet raw flour, chicken oil and salad oil.
Exercise:
1, chop the ribs into small pieces, put them in a bowl, add salt, monosodium glutamate, egg liquid and sweet potato starch, mix well, marinate for a while, and then put them in an oil pan to fry them into crisp rows; In addition, cut Chinese cabbage and yam into granules for later use.
2. Mix fresh soup in a clean pot, season with salt and pepper, crispy and slightly cooked, steam for 20 minutes and take it out for later use.
3. Add the fresh soup to a clean pot and boil it. Put chicken oil, steamed ribs, Chinese cabbage granules and yam granules in the pot, add melon juice, salt and monosodium glutamate to taste, thicken with second-rate sauce, and put in a wok to eat.
Snowflake beef crisp
Ingredients: 200 grams of snowflake beef, a few pieces of noodles and a little sesame seeds.
Seasoning: black pepper juice, egg liquid, honey.
Exercise:
1. Chop the snowflake beef into minced meat, add the black pepper sauce into the bowl and mix well.
2. Spread the whole pastry on the chopping board, evenly spread the beef stuffing, cover it with a layer of pastry, compact it, and send it to the refrigerator for freezing and hardening into a blank.
3. Cut the frozen crispy beef blank into diamond-shaped pieces, put them in a baking tray and send them into the oven. Bake until the filling is crisp, brush with egg liquid and honey, sprinkle with some sesame seeds, and then send it into the oven and bake it slightly.
Cooking secret of delicious Cantonese cuisine: stir-fried pork neck with cucumber flowers.
Ingredients: 300g of cucumber flower and 200g of pickled pig neck.
Accessories: garlic slices 30g, yellow pepper strips 20g, red pepper strips 20g.
Seasoning: cooking sauce 30g, chicken powder 3g, salt 1g, monosodium glutamate 5g, XO sauce 5g, scallion oil 10g.
Exercise:
1. Wash cucumber flowers and marinate with a little salt 10 minute; Cut the pig neck into strips and marinate it with vegetable water, fresh food, chicken powder, raw powder and other seasonings for 30 minutes.
2. Clean the salad oil in the pot, lubricate the cured pork neck and pour the oil.
3. Leave the remaining oil in the pot, saute the garlic slices and XO sauce, saute the cucumber flowers with a spatula, saute the pork neck and yellow and red pepper strips, saute the sauce, chicken powder and monosodium glutamate, thicken them, and pour in the onion oil to serve.
Hao Wei casserole chicken
Ingredients: 600 grams of clean Sanhuang chicken, 80 grams of dried onion, a little ginger, garlic and coriander.
Seasoning: Jiangsha powder, Donggu soy sauce, delicious, monosodium glutamate, raw flour, salad oil.
Exercise:
1. Chop Sanhuang chicken, and mix well with Gaza ginger powder, Donggu soy sauce, delicious, monosodium glutamate and raw flour for later use.
2. Cut the dried onion, ginger and garlic into small pieces, fry them in the oil pan, and then pour them out to drain the oil.
3. Put oil in a clean pot, put the pieces of Sanhuang chicken in the pot, fry until both sides are golden and cooked, add the fried dried onion, ginger and garlic, stir-fry until fragrant, put them in the pot, put them in a hot stone pot and sprinkle some parsley.
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