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Eight practical cantonese dishes
1

Wine mixed crescent bone

Main ingredients:

Crescent bone 300g, 2 green peppers, 1 beauty pepper.

Accessories:

5g of star anise, 3g of fragrant leaves, 3g of pepper, 0g of onion10g, 8g of ginger and 20g of green garlic seedlings.

Seasoning:

30g of fresh soy sauce, 20g of extremely fresh soy sauce, 5g of sesame oil, 20g of black lobster sauce 10g, 20g of yellow wine, 5g of salt and 800g of water.

Making:

1. After the crescent bone flies into the water, add auxiliary materials, salt, yellow wine and soy sauce to the pot and cook until cooked.

2. Add black lobster sauce, green pepper and beauty pepper to stir fry, and add crescent bone, which is extremely delicious. Finally, add sesame oil and put green garlic seedlings in the pot.

note:

Crescent bone refers to a crescent-shaped soft tissue where the sandwich meat in the front leg of an animal is connected with the fan bone. It can be cooked in whole, stewed in soup, and cut into small pieces for drinking as a side dish.

2

Fresh Chili jellyfish okra

Main ingredients:

Okra 150g, jellyfish 100g.

Accessories:

15g green pepper, 5g minced garlic and a little shredded red pepper.

Seasoning:

20g of fresh soy sauce, 5g of plum sauce, 3g of sesame oil, 5g of spicy fresh dew, 4g of balsamic vinegar and 4g of sugar.

Making:

1, the okra is broken with boiling water and fished out with ice water, and the head and tail are removed, and the oblique knife is used for everything.

2. Slice jellyfish, wash them, remove the salty taste and squeeze them dry for later use.

3. After frying in oil, take out the pepper and minced garlic.

4. Stir the fresh soy sauce, plum sauce and other seasonings evenly for later use, and then add the fried pepper and minced garlic for soaking.

5. put jellyfish and okra on a plate and pour the sauce.

three

Roasted tomato sour soup crisp bean beef

Main ingredients:

250 grams of beef brisket.

Accessories:

Organic tomato150g, white kidney bean 50g, green pepper10g, and garlic slices 5g.

Seasoning:

20g Heinz tomato Chili sauce, garlic Chili sauce 15g, fresh soy sauce 10g, 20g white vinegar, and water 100g.

Making:

1, cut the organic tomato in half, take out the baked skin tightly, and steam the white kidney beans until they are crisp and rotten for use; Cook the beef until it is crisp and rotten.

2. Stir-fry garlic slices and green peppers in another pot, then add Heinz tomato Chili sauce and garlic Chili sauce to stir fry, then boil the main and auxiliary materials and other seasonings, pour in beef and tomatoes and cook until soft and rotten.

note:

Tomato Chili sauce and garlic Chili sauce collide to create a new sour soup flavor, which is suitable for presentation with a variety of ingredients.

four

Soak large yellow croaker in soy sauce and sugar.

Raw materials:

1 Pseudosciaena crocea (about 650g), 80g minced garlic, 60g onion rice, and a little ginger slices and onion segments.

Seasoning:

Salt, oyster sauce, soy sauce, delicious, chicken rice soy sauce, diced coffee, pepper, cooking wine, wet starch, oil.

Exercise:

1. Cut open the large yellow croaker and clean it. Add ginger slices, shallots, salt, pepper and cooking wine and grab it and taste it.

2. Add chicken rice soy sauce, coffee cube sugar, delicious, oyster sauce and soy sauce into the bowl to make soy sauce.

3. Take out the large yellow croaker, wipe off the surface moisture, hang a thin layer of wet starch, fry in the oil pan until crisp, and take it out and put it on the plate.

4. Fry the garlic and dried onion rice in the oil pan until they are dry and fragrant, take them out and cover them on the surface of large yellow croaker, and then pour the cooked soy sauce and sugar juice on the fish.

five

Da jiao hong ma grilled snowflake beef

Raw materials:

300g of snowflake beef, 0/00g of red pepper/kloc-,a little of garlic, ginger and onion.

Seasoning:

Monosodium glutamate, chicken essence, fried juice, a pot of brine.

Exercise:

1. Boil boiled water in the pot, marinate the snowflake beef flying over the water in the pot, take it out and cut it into thin slices, put it on a tray, spray it on the surface with a musket to shrink and give off fragrance for later use.

2. Break the red pepper into large pieces for use.

3. Heat the oil in the pan, add garlic slices and ginger slices to saute until fragrant, add red pepper slices and stir fry until the epidermis bubbles, add snowflake beef and stir fry juice, add chicken essence and monosodium glutamate, and stir fry in a hot pan to serve.

six

Stir-fried fresh lotus seeds with lily

Main ingredients:

350 grams of shrimp and 50 grams of pig fat.

Accessories:

50g of fresh lotus seeds, 50g of lilies and 20g of peeled peas.

Seasoning:

Delicious source clear sauce 15g, sesame oil 3g, pepper 2g, onion and ginger concentrated water 15g, raw flour 15g, monosodium glutamate 8g and salt 5g.

Making:

1. Chop shrimp and pig fat into shrimp paste with the back of a knife, add salt, monosodium glutamate, onion, Jiang Shui and pepper, and beat into paste by hand, then add raw flour and beat into shrimp paste for later use.

2. Peel the fresh lotus seeds and cook them for later use; Break the lily in half by hand, add a little corn starch, brew it into shrimp glue, and fry it in oil pan until golden brown.

3. Leave a little base oil in the pot, add delicious sauce and pepper, add lotus seeds, stir-fry the shrimps and lilies evenly, pour in sesame oil, tear the peas by hand, and serve.

seven

Roasted pork with chestnut sauce

Main ingredients:

4 braids and 10 chestnuts.

Accessories:

5g of cinnamon, 5g of star anise, 0g of onion10g, 2g of pepper, 20g of garlic, 4g of cardamom and 3g of fragrant leaves.

Seasoning:

40g of pillar sauce, 30g of fresh soy sauce, 35g of oyster sauce, 800g of water, 30g of salad oil and yellow wine 15g.

Making:

1, pigtail unhairing, flying water for standby; Chestnuts fly into the water for standby.

2. Take a pot, add auxiliary materials, stir fry, add seasonings and pillar sauce and other ingredients, simmer for about an hour, then take the pot and put it on the plate.

eight

Pumpkin with abalone sauce and glutinous rice

Main ingredients:

Four mini pumpkins.

Accessories:

500g steamed glutinous rice, 50g Kaiyang, 50g lotus seeds, 50g chopped fresh bamboo shoots, 30g chopped mushrooms and 50g Cantonese sausage.

Seasoning:

Delicious source gold standard oyster sauce 30g, fresh soy sauce 10g, refined soy sauce 10g, abalone juice 25g, sugar 5g and lard 30g.

Making:

1, the mini pumpkin is cut from the top and hollowed out for use.

2. Mix all auxiliary materials with seasonings and fry with lard for later use.

3. Put the fried eight-treasure rice into the pumpkin, compact it, then wrap it with plastic wrap and steam it in a steamer for 50 minutes.