The method for squeezing black beans is as follows:
1 dried onion is actually a small onion, which is thick but not irritating. Very suitable for frying sauce or frying with meat. Cantonese food is widely used. If you can't find it, use purple onions instead. 2. Steam Yangjiang Douchi for 5 minutes to make it soft and easy to chop; Steam fermented soybean and cut into small pieces; Chop the lobster sauce as finely as possible, but don't be paranoid. Chop less and less in the future and put it all on the chopping board.
Sit with warm oil and lobster sauce, and the oil can be cooked with a little hot air. Don't let it go, it's 90% hot, so you don't know if it's burnt, because it's dark, and you'll be miserable, but fortunately you still have a nose, and simmer for another ten minutes; After 40 minutes, add four small ingredients and all seasonings, and then stir fry 15 minutes. This time is not completely determined. Some people are in a hurry to date, so there are fewer. Some people have nothing to do all day, so they can fry for a while. The purpose is not to fry too dry. After cooling, seal it and put it in the refrigerator for one night. The next day, the taste will be smoother and better, and you can make a lot.
The most important thing in Cantonese cuisine is actually the use of sauces. If we put this aside, the characteristics of Cantonese cuisine will be greatly reduced. Cantonese cuisine seems simple and fast, because a lot of work has been done in advance, so it is very strong. Now many chefs' so-called innovative dishes are actually based on Cantonese sauce.
Most sauces in Guangdong are fried for a long time, which is as troublesome as frying red oil in Sichuan cuisine, but the taste is also troublesome, because you still want to eat after eating, you have to go to a restaurant to spend money, and you have to fry at home. Douchi used in Guangdong is different from that used in Sichuan, so you can't mix them. If you want to have a serious taste, you should pay a little attention. Yangjiang Douchi is generally used in Cantonese cuisine, which may not be easy to buy in the market, but you can definitely buy it with great efforts. This kind of lobster sauce is relatively dry and loose. Before cutting it, you must steam it, then stir-fry it with dried onion, red pepper, ginger and garlic, and add some oysters. Rosin soft soy sauce is not finished until the last trace of astringency is consumed. Onion, ginger and red pepper have already been stir-fried with low heat, and the fragrance has all entered the soy sauce. Yellow rice wine is used to remove the fishy smell of soy sauce and make it delicious, so this juice is an indispensable and important seasoning for Cantonese cuisine. With it, you can make a series of dishes about soy sauce, such as lobster sauce, steamed phoenix melon with sauce, steamed wax gourd with sauce, steamed fish with sauce and so on. Of course, you can also put tofu in it, because it is also delicious, understand?
LZ really wants to eat fried fish, so he might as well choose a fish with a partial mouth.