As one of the eight major cuisines in China, boiled juice pays great attention to the cooking skills of Cantonese cuisine, especially to meet the requirements of beauty, freshness, tenderness and smoothness of Cantonese cuisine through techniques. "Baizhuo" is one of the ways to highlight the lightness of Cantonese cuisine.

Ingredients: soy sauce 30g, balsamic vinegar 15g, oyster sauce 20g, sesame oil 5g, white sugar 15g, millet pepper 5g, garlic 30g and ginger 8g. The cooked juice can be mixed with lettuce, lettuce and oyster sauce to make it fresh and tender. It is rich in nutrition and has a unique taste. It is a very skillful cooking skill of Cantonese cuisine and has a wide range of uses.

The origin of boiling juice

The word "boiled" is more common on restaurant menus. "Burning" is a technique of Cantonese cuisine. It is called "burning" when raw boiled water or soup is cooked. Although it is literally simple, if you think that cooking means fishing it out with boiling water, it is wrong. This is just a misunderstanding of the literal meaning.

As one of the eight Chinese cuisines, Cantonese cuisine is very particular about its cooking techniques. Most fresh ingredients require fresh, cool, tender, smooth and excellent cooking, which is cooked only when served. The best balance between umami nutrition and safety is achieved, and white flour cooking highlights the freshness rather than lightness of Cantonese cuisine. If you are a foodie, using the word "light" to describe the characteristics of Cantonese cuisine is not up to standard.