First, the steps of shiitake mushrooms are very simple: 1: Cut water-borne shiitake mushrooms or fresh shiitake mushrooms into pieces. (Dried mushrooms can be soaked in warm water for more than half an hour before flowering. ) 2: Then pour some oil into the wok. When the oil is hot, pour in oyster sauce and soy sauce (this amount can be determined according to the taste and the number of mushrooms. ) 3: Stir well and pour in the chopped mushrooms and cabbage. Keep stirring. Stir-fry until the mushrooms become soft and narrow, and the sauce color is even, then turn off the heat and plate. This dish doesn't need salt, because oyster sauce and soy sauce are already salty, and it doesn't need monosodium glutamate, so it is fresh enough. Just adding mushrooms may feel a little dry. Don't add it, the water will come out when frying. Moreover, the viscosity of oyster sauce just saves the thickening process. Mushrooms can be made with water or fresh. Some people like the smell of moist hair, others like fresh and tender, whatever you choose:) 2. Vegetables in oyster sauce, same as above. Add one or two spoonfuls of oyster sauce after ordinary vegetables are fried. 3. Vegetables in garlic, like ordinary vegetables, only add garlic when the vegetables begin to shrink. The main point of cooking green vegetables is that it is best to blanch with boiling water before frying, with as little oil and salt as possible, and as light and delicious as possible-this is the characteristic of Cantonese cuisine. Lotus Fried Eggs, a Cantonese dish, is famous for its golden color, freshness and delicacy. 200 grams of eggs, 60 grams of barbecue, water-soaked mushrooms 10 grams, 30 grams of magnolia slices, and ginger 10 grams. Seasoning oil 100g, sesame oil 10g, a little pepper, wet starch 10g, salt 4g, monosodium glutamate 3g and a proper amount of hairy soup. Production process (1) Beat the eggs in a bowl with chopsticks, add pepper, salt and monosodium glutamate, and stir well. (2) Shred barbecued pork, water-soaked mushrooms, magnolia slices, onions and ginger, put them into eggs and stir them evenly for later use. (3) Stir-fry the spoon with high fire, pour in the big oil, heat it to 70% to 80%, pour in the eggs, and fry it with slow fire until both sides are golden and cooked. (4) Cook a proper amount of hairy soup on the egg, thicken it with diluted wet powder and drop sesame oil. The name of the menu is delicious. For the basic features of Cantonese cuisine, please read the basic materials: tomato cut into small pieces 1, lemon washed for a quarter, cabbage shredded for half, garlic 1 spoon, carrot peeled and cut into small pieces 1, 5 cups of water, onion cut into small pieces 1, salt and pepper. 2. Season with salt and pepper. Tip: Do you think the Luo Songtang in the restaurant is particularly delicious? Actually, the trick is to add lemon. The main ingredients of yuba quail egg syrup (Cantonese cuisine) are: 2 yuba (about 80g), 8 quail eggs, 1/2 tremella (about 20g), 8 Liang rock sugar (about 320) and 6 cups of clear water. Methods: 1. Soak yuba and tear it into small pieces for later use. 2. Quail eggs are boiled, soaked in cold water and shelled. 3. Soak tremella in clear water for about 1 hour, fry off hard stems, fly water and drain. 4, rock sugar mashed. 5, 6 cups of water, boil for half an hour, add rock sugar and yuba, cook until the rock sugar is completely dissolved, add quail eggs. Note: put quail eggs in cold water when cooking. If you boil an egg in boiling water, the shell will break. The crystal sugar will turn off when it is dissolved, and it will be sour if it is cooked for too long. Bao Bei stewed watercress (Cantonese cuisine) Ingredients: fresh broad bean 1 cup, pearl Bao Bei 1 can, 2 pieces of ham, scallop 1 (steamed thoroughly), soup 1 cup, 2 teaspoons of water-soluble millet powder, tomatoes 1 (cut flowers), etc. Ingredients: seasoning: 1 teaspoon wine and sugar, a little salt. Methods: 1. Open the can, take out the Bao Bei and drain. 2. Peel broad beans, blanch them in boiling water and drain. 3. Slice the ham. 4. Boil the soup, add scallops and seasonings, add ham, Bao Bei and broad bean petals, and stir well. Cook the watercress until it is soft and thorough, thicken it with water-soluble corn flour and add a little cooked oil. 5. Bao Bei stewed watercress is served with juice and decorated with tomato flowers and radish seedlings. Ingredients of fresh squid with watercress (Cantonese cuisine): fresh squid 1, cucumber 1, oil 1 tablespoon. Ingredients: sauce ingredients: bean paste 1 tsp, sesame oil and wine, soy sauce 1 tsp, a little salt. Methods: 1. Clean fresh squid after slaughter, remove the head and purple film, cut into long strips, blanch with boiling water until just cooked, drain and let cool. 2. Cut the cucumber vertically, remove the pulp, cut it into long strips, and drain the water. 3. Heat the oil, soak the fresh squid evenly, add the mixed sauce and stir evenly to serve. Braised pork chop with orange juice (Cantonese cuisine) Ingredients: pork tenderloin 1 kg (about 600g), 2 onions (chopped), 0//2 oranges (sliced), 2 tablespoons flour, 2 tablespoons oil, 3 tablespoons butter, 3/2 cups fresh orange juice, and water 1 kg. Ingredients: seasoning: 1 tsp salt, a little pepper. Spices: 3/2 tsp vanilla, 65438+ 0/2 tsp thyme and black pepper, a little rosemary. Methods: 1. Wash the whole pork chop, add seasoning and mix well, and wrap it with a thin layer of flour. 2. Heat the oil, fry the pork chop until brown, take it out, clean the frying pan, and add 2 tablespoons of water to cook the pork chop. 3. Cook the butter in another pot, stir-fry the onion until it changes color, add the juice, orange juice and 1 glass of water in (2) and bring to a boil. 4. Add pork chops, add spices and cook for 15-20 minutes, take out pork chops and cut them into pieces about 1 cm thick, then put them back in the pot and cook for 20 minutes, and add a little salt and pepper to taste. 5. Pork chops are served with juice and orange slices are served.