The boiled sauce is composed of three seasonings: sesame oil, light soy sauce, and vinegar. Mix them thoroughly. The term "boiled" is often found in restaurant recipes. "Zhuo" is a cooking technique in Cantonese cuisine. Boiling water or soup is used to scald raw food, which is called "shao".

The ingredients for boiled vegetables are generally vegetables or seafood. Vegetables such as lettuce, okra, cabbage, kale, broccoli, lettuce, pak choi, etc.; seafood such as shrimp and abalone. , oysters, crab meat, etc., have a strong fishy smell. Therefore, the water used for boiling usually requires ginger, green onions, etc. to remove the fishy smell and enhance the freshness.

Characteristics of Cantonese cuisine

Cantonese cuisine emphasizes the natural flavor of cooking, which is salty, sour and spicy. In the cooking process, only condiments such as ginger, green onions, sugar, salt, light soy sauce, rice wine, starch and oil are basically used.

Guangdong is located near the sea, and cooking fresh seafood is the specialty of Cantonese cuisine. In the eyes of Cantonese people, spices are used to cover up the stale taste of ingredients. Seafood itself already has its own unique flavor. Just keep its original flavor during the cooking process. The seasoning is only used as a condiment to bring out the original flavor better. Taking steamed fish as an example, you only need to add a small amount of light soy sauce, ginger and green onions to bring out the natural sweetness of the seafood.