The cooked juice can be put directly on the dish. Boiling juice is a common cooking technique in Cantonese cuisine. The dishes made from boiled juice not only taste good, but also taste fresher, more fragrant and tender, which will make the dishes taste lighter and more delicious.
The method of cooking juice is to cut ginger, garlic and millet into sections, pour in sesame oil, soy sauce, balsamic vinegar, oyster sauce and sugar, and stir well. Then, add the millet pepper and chopped green onion and continue stirring. It needs stirring for a while, and it will taste better. Then add a little seasoning according to personal taste and pour it directly when cooking. The dishes made in this way are very distinctive.
The origin of boiling fruit juice
The word "boiled" often appears on the menu of restaurants. "Burning" is a cooking technique of Cantonese cuisine. Cooking raw food with boiling water or soup is called "burning". Although literally simple, if you think that boiling water is only used to fish it out, you are wrong. This is just a literal misunderstanding.
"As one of the eight major cuisines in China, Cantonese cuisine is extremely exquisite in cooking technology. Most fresh ingredients are required to be fresh, refreshing, tender and smooth, and the cooking temperature is excellent. They are required to cook only on the dining table to achieve the best balance between delicious nutrition and safety. Boiling highlights the freshness of Cantonese cuisine rather than its lightness.