It's really a rare odor record!

Very distinctive: Guangdong Province is rich in products, with many exotic animals and different foods from the Central Plains. Cantonese cuisine is composed of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, which pays attention to the flavor characteristics of freshness, smoothness and crispness, and pays attention to freshness but not bland, freshness but not vulgar, crispness and tenderness, and oily but not greasy.

Let me show you dew point skills: Cantonese cooking skills are varied and varied, such as boiling, soaking, roasting, roasting and so on. Exotic and extensive materials such as oyster sauce, sand tea, curry and fish sauce play a decisive role in the unique flavor of Cantonese cuisine.

Debut: Long Hudou, Dongjiang brine chicken, bamboo chicken wings, five snake soup.

Qiyi crackling chicken

Raw materials:

1 chicken (about 800g), maltose 4g, raw flour 50g, white vinegar 100g, white brine 2500g, fried shrimp slices 25g and peanut oil 200g.

Method:

(1) Take out the corns, then soak them in boiled white salt water until cooked, take them out and dry them;

(2) Put maltose, corn starch and white vinegar into a bowl, make it into paste, evenly spread it on chicken skin, and hang it in the shade to dry;

(3) Add peanut oil into the pot, stir-fry until it is 70% hot, then put the chicken into the hot oil with a shovel, pour the oil into the chicken cavity until it changes color, and continue to pour the whole body until it turns red.

(4) taking out the cooked chicken, cutting into pieces and splicing on a plate to form the shape of the chicken; Surround the chicken with fried shrimp slices; Use soy sauce and salt as seasoning when eating.

Features: red skin and fresh meat.