Guangdong is a province in the south of China, and it is also one of the delicious food towns in China. Cantonese cuisine is famous for its unique flavor and exquisite production technology. Today, we will explore the unique charm of Cantonese cuisine and learn how to make Cantonese cuisine recipes.

Characteristics of Cantonese cuisine

Cantonese cuisine is famous for its delicious, light, refreshing, good color and fragrance. The characteristic of Cantonese cuisine is that the choice of ingredients is very particular, with the original flavor as the main feature, mainly retaining the original flavor of ingredients. At the same time, the production technology of Cantonese cuisine is also very fine, paying attention to the mastery of temperature, time and skills.

Cantonese menu

Next, we will introduce some recipes of Cantonese cuisine, so that you can understand the practices and production methods of Cantonese cuisine.

1. Steamed bass

Ingredients: a bass, ginger, onion, cooking wine, salt, soy sauce and sesame oil.

Steps:

1. Remove scales and gills of perch, wash and cut into two pieces.

2. Put ginger slices and shallots in the belly of the fish, and then coat both sides of the fish with cooking wine and salt.

3. Steam the fish in a steamer for about 10 minute.

4. Take out the fish, pour out the water in the steamer, and then remove the ginger and onion from the fish.

5. pour a little soy sauce and sesame oil on the fish and serve.

2. Fried broccoli with ham

Ingredients: broccoli, ham, minced garlic, salt, soy sauce, cooking wine, sugar and water.

Steps:

1. Wash broccoli and cut it into small pieces, and cut ham into small pieces for later use.

2. Heat the oil in the pot, add the minced garlic and stir fry.

3. Add broccoli and ham pieces and stir well.

4. Add a little salt, soy sauce, cooking wine, sugar and water and mix well.

5. Stir fry until the broccoli is cooked and soft, and serve.

3. Braised pork

Ingredients: pork belly, onion and ginger, cooking wine, soy sauce, soy sauce, sugar, salt and water.

Steps:

1. Wash the pork belly, cut it into small pieces, and blanch it with boiling water to remove blood.

2. Heat the oil in the pot, add the onion and ginger and stir fry.

3. Add pork belly pieces and stir fry until the surface is golden yellow.

4. Add appropriate amount of cooking wine, soy sauce, soy sauce, sugar, salt, add water, bring to a boil, then turn to low heat and simmer.

5. stew until the pork belly becomes soft and rotten, and then take it out of the pot.