The famous Guangzhou cuisine. Wenchang chicken in Hainan Island is the main ingredient, with ham, chicken liver and suburban vegetables, cooked, steamed and fried. This dish is beautiful in appearance and bright in sauce.

raw material

Tender chicken 1 .250g, cooked lean ham 65g, chicken liver 250g, suburban vegetables 300g, refined salt 5g, sesame oil1g, cooking wine and monosodium glutamate1.5g, wet starch1.5g, thick soup 25g, thick soup.

manufacturing process

Boil the whole chicken on low heat 15 minutes, remove the bones and cut into 24 pieces obliquely; Boil the chicken liver with refined salt until it is just cooked, take it out and cut it into 24 pieces and put it in a bowl. Cut the ham into 24 pieces of the same size. Chicken, ham and liver slices are placed on the butterfly at intervals to form fish scales, and the chicken head, chicken wings and chicken tail are put into the prototype of the chicken. After steaming with low fire, take out the chicken and drain the water; Add oil, cooking wine, broth, monosodium glutamate and wet starch to thicken, and add sesame oil.

Chicken feet in oyster sauce

The famous Guangzhou cuisine. Guangdong people are fond of eating chicken feet, and there are many ways to eat them. However, the cooking method of this dish is well-crafted, first cooking, then frying and then stewing. The finished dish is golden yellow and contains under the epidermis.

raw material

750g of chicken feet, 20g of onion and ginger, 30g of soy sauce and oyster sauce, 0/5g of monosodium glutamate/kloc, 0/0g of aniseed, 0/0g of dried tangerine peel/kloc, 0/0g of refined salt, pepper, sesame oil/kloc, 50g of sugar, 25g of cooking wine, 5g of pepper noodles and 5g of peanut oil/kloc.

manufacturing process

Remove the skin and toes of chicken feet and mix well with soy sauce; When the oil is 70% hot, fry chicken feet until red, soak them in clear water for 2 hours, control the moisture, steam them with ginger, onion, refined salt, sugar, monosodium glutamate, cooking wine, soy sauce, soup, star anise, dried tangerine peel and pepper, pick up chicken feet and keep the original juice; Medium-hot oil, plus cooking wine, soup, chicken feet, oyster sauce, sugar, monosodium glutamate, raw juice and sauce.

Kirin bass

Guangzhou cuisine is famous for its characteristics. This dish is very particular about its plate and cuts several ingredients.

raw material

Sea bass 1000g, 6 mushrooms, ham 300g, bamboo shoots 150g, ginger slices 20g, refined salt 8g, wine 25g, pepper 2g, monosodium glutamate 2g, onion 15g and sesame oil.

manufacturing process

(1) Cut the head and tail of the perch, cut 2 large pieces from the back of the middle section, and each piece is obliquely cut into 6 small pieces, then marinate with refined salt, wine, pepper and monosodium glutamate, and cut the mushrooms into 12 pieces after soaking; Fish head and tail are put on the plate,

(2) Take 1 slice of fish, mushrooms, ham and bamboo shoots, *** 12 slice, steam in a steamer for 8 minutes, and then add salt, monosodium glutamate, water, sesame oil and starch to thicken.

Pippi suckling pig

Features: Fine production technology, bright red color, soft skin and tender meat, unique and beautiful flavor, and well-known at home and abroad.

raw material

Slaughter suckling pigs 1 head (weighing about15kg), Melaleuca cake130g, onion balls150g, sweet and sour vegetables150g. 25g of vegetable oil, 7-8kg of charcoal, 65g of sugar, 0/00g of bean paste/kloc, 25g of sesame paste, 0/00g of sweet paste/kloc, 7g of fenjiu, 0/50g of sweet and sour roast suckling pig/kloc-,25g of red sufu, 65g of spiced salt and 5g of garlic paste.

manufacturing process

(1) Put the suckling pig on the case analysis (chest up), start from the mouth, pass through the neck to the tail of the back bone, split along the sternum midline (be careful not to damage the epidermis), and take out the internal organs (leave the kidney).

(2) Wash and drain the inside and outside of the pig to make the pig shell smooth. Dig out the pig's brain, split every tooth gap on both sides (be careful not to damage the old skin) and separate the upper and lower parts. Take out the third rib, open the fan-shaped joint, take out the fan-shaped bone, and gently cut the thick meat nearby and the thick meat on the buttocks.

(3) Sprinkle the spiced salt evenly in the pig cavity, then hang the meat with an iron hook, marinate for about 30 minutes, and let it cool.

(4) Sprinkle bean paste, sesame paste, fermented bean curd, fenjiu, mashed garlic and white sugar (25g) evenly into the pig cavity, marinate for about 20min, insert it from the hip with a special burning fork, pass through the sector joint, and finally put it on the cheek (be careful not to puncture the abdominal skin and elbow skin), then tilt the pig's head upwards, and rinse the oil on the skin with clear water for reuse.

(5) Put the charcoal in the oven and light it, then put it in the suckling pig and bake it with low fire for about 15 minutes. Take it out when it is ripe. In the cavity, the pig is supported from the arm to the neck with 4 cm wide wooden strips, and the wooden strips are spread horizontally at the front legs to make the pig stretch around. Tie the roasted front and rear hooves with water plants (or small ropes), and hook the front and rear legs symmetrically with iron wires respectively.

(6) Put the charcoal in the oven into the front and back piles, and bake the head and buttocks for about 10 minutes, showing a deep red color. Then brush vegetable oil evenly on the pigskin. Roast the pig's body into a line with charcoal for about 30 minutes, and roast the pig's skin into a big red color. When baking, the fork should rotate quickly and rhythmically, and the heat should be uniform. If bubbles are found on the pigskin, gently insert them with a small iron needle to remove the internal gas, but don't insert them into the meat.

(7) Put the roasted pork chops together on the chopping board, remove the binding of the front and rear hooves, cut a knife horizontally behind the ears and the tail (the length is equivalent to the width of the pig's back), and then cut a knife directly from top to bottom at both ends of the horizontal knife to make a rectangle. Then cut a knife straight along the midline of the back and divide it into two sides. Cut a knife on each side of the midline to form four pigskins. Put the knife flat on the bowl and pull out the pig fork. Then cut each pigskin into 8 pieces and 32 pieces, and cover it on the pig's back as it is for the first time.

(8) Put two small plates of dry cakes, sweet and sour buds, onion balls, sweet sauce and white sugar (40g), and serve with pigskin as seasoning.

(9) After eating the pigskin, take the pig back, remove the wooden supports, and cut off the pigskin from other parts of the pig. First take off the pig's ears and tail (cut it in a larger area so that it can stand up when you put it), then take out the pig's tongue and cut it in half. Cut off a lower joint of the front and rear hoofs, and cut it in half. Shovel the pig's forehead straight to the nose, remove the meat, then shovel off the meat on both sides of the ribs and cheeks, and cut the kidney into thin slices. Slice both sides of the abdomen. Put these skins on a small plate, cut them into pig shapes in the following order, and make the second meal. First cut the belly into pieces 4.5 cm long and 3 cm wide, and put them in a small dish; Cut the forehead into pieces of the same size and put them on a small plate; Cut the nose meat into pieces of the same size and put them in the middle position before the belly meat; Cut the cheek meat and put it on both sides; Tongue meat is placed on both sides of the nose. Then put the pig's ears firmly on both sides behind the gills; The tail stands upright on both sides of the stomach; The front hoof is placed on both sides in front of the stomach; The hind hoof is placed on both sides of the back of the stomach; Pork slices with kidney flowers are placed on the midline of belly meat.

Dongjiang brine chicken

It is characterized by unique production method, rich flavor, smooth yellow skin, crisp skin and tender meat, fresh and fragrant flesh and blood, and attractive flavor.

raw material

Fat and tender neck chicken 1 chicken, weighing about 1 g (hens with yellow fur, yellow mouth and yellow feet and laying eggs are called neck chickens), ginger slices, onion strips10g, coriander 25g, coarse salt 2500g, refined salt13g.

manufacturing process

1, add small water to the wok, add 4g of refined salt, heat, add Jiang Mo, mix well, take out, and divide into 3 small plates. Add15g lard to each plate and serve. 75g of lard, 5g of refined salt, sesame oil and monosodium glutamate are mixed into a flavor juice. Brush a piece of reverse gauze paper with peanut oil for later use.

2. Slaughter the live chicken, remove the hair and viscera, hang it dry, remove the hard shell on the toe tip and mouth, cut one knife on each side of the wing, chop one knife on the neck bone, then wipe the chicken cavity evenly with 3.5 grams of refined salt, add ginger, onion and star anise powder, first wrap it with unpolished gauze paper, and then wrap it with oil gauze paper.

3. Heat the wok with high fire, stir-fry the coarse salt to high temperature, take out14, put the chicken in the casserole, cover the remaining salt on the chicken, cover the pot tightly, and bake for about 20 minutes with low fire until cooked.

4. Take out the chicken, peel off the gauze paper, peel off the chicken skin (for later use), tear the chicken into pieces, disassemble the chicken bones, add the flavor juice and mix well, then put it on a plate (the bones are at the bottom, the meat is in the middle, and the skin is covered on it) and put it in the shape of a chicken. Coriander is placed on both sides of the chicken. Serve with ginger oil and salt sauce.

Carved chicken

Features: unique production method, color like amber, delicious taste, well-known far and near.

raw material

Hen 1 1250g, honey 30g, pig fat 75g, oyster sauce 50g, ginger 35g, carved wine 100g, onion strips 35g, light soup 125g and monosodium glutamate 5g.

manufacturing process

1. Slaughter the chicken, blanch it in a boiling water pot for about 2 minutes, take it out to remove fluff and dirt, then roll it again, take it out and dry it until the skin is dry. Apply oyster sauce first, and then apply honey to the skin. Slice pork fat, put the remaining oyster sauce, honey, monosodium glutamate and two bowls of soup into a bowl to make a sauce.

2. Heat the wok with strong fire, stick the pork fat slices on the bottom of the wok, and fry until there is oil secretion, that is, put the eggs on the meat noodles. Fry until both sides are slightly yellow, add ginger and onion, mix well, add Huadiao wine, fry slightly, add juice, cover with high fire and boil, that is, leave the fire and leave the tail; Wait until the temperature drops slightly before returning to the furnace. Repeat this for 8 times, during which the chicken turns over 3 times, that is, each side needs to leave the fire mouth twice; It takes about 12 minutes to stew the fire repeatedly, and finally 1 time leaves the burner. After 3 minutes, remove the lid, remove the ginger, onion and oil residue, take out the chicken, cut into pieces, assemble it into chicken shape when serving, and sprinkle with the original juice. Note: Carved chicken is stewed and roasted for 8 times, which takes about 12 minutes. It tastes good, but the meat is crisp and tender, so it is more authentic.

Fried chicken

Special fried chicken can be said to be the signature chicken of Cantonese cuisine, with crispy skin and tender meat, which is indispensable for birthday parties.

raw material

Ingredients: 1 chicken, weight about, salt and Shaoxing wine.

Ingredients: salt, ginger juice

Chicken dip: pepper, star anise, dried tangerine peel, cinnamon, ginger and tsaoko.

Sweet and sour materials: sugar, white vinegar, Zhejiang vinegar, raw flour, horseshoe powder and white wine.

Seasoning: salt and pepper spiced powder.

manufacturing process

Wash the chicken first and knead the chicken cavity evenly with ingredients.

2. Put the chicken dip into a cloth bag, add 10 cup of clear water and simmer for 20 minutes, take the cloth bag, add salt, Shaoxing wine and chicken, and simmer until the chicken skin bulges.

3. Mix the sweet and sour materials evenly, stew them in water until they are dissolved, apply them to the chicken, apply the seasoning evenly to the chicken cavity, hang the chicken in a windy place, apply the sweet and sour materials after the chicken skin is slightly dry, repeat for four to five times, and finally blow dry the chicken.

Fourth, boil a lot of oil, fry the chicken until golden brown, and the chicken legs will be cooked when they contract. Chop up and serve.

Assorted wax gourd hat

Beautiful appearance, bright color, refreshing taste and rich nutrition.

raw material

Materials: wax gourd 1 piece (about 2-2.5kg), pork 250g, cooked ham 25g, mushroom 15g, ginkgo 100g, coix seed 150g.

Seasoning: a little pepper, cooking wine 15g, wet starch 6g, salt 15g, monosodium glutamate 10g, chicken soup.

manufacturing process

(1) Peel the wax gourd, remove the seed pulp, wash it inside and outside with clear water, blanch it with boiling water, and then put it away with a big buckle bowl.

(2) Wash the pork, cut it into dices and rub it evenly with starch paste.

(3) Soak Coicis Semen in cold water and wash it, then put diced meat, cooked ham, mushrooms, scallops and ginkgo into a frying spoon and blanch it with boiling water for about 5 minutes, then take it out and drain it and put it into wax gourd.

(4) Add spices such as pepper cooking wine, salt and monosodium glutamate. After the chicken soup is filled, put it on a steamer and steam it on medium heat 1 hour. It shouldn't be too bad. When the diced meat in the melon is cooked, take it out.

(5) Put the wax gourd into the soup nest, buckle it into a hat shape, and then add the clear soup.

Cool breeze brings happiness.

Unique, clear and pleasing to the eye

raw material

500g of tofu, lean meat, shrimp, egg white, water chestnut, scallion, tomato, mushroom, eggplant and sesame oil.

manufacturing process

(1) Cut tofu into thin slices and make it into a fan with two layers at the bottom for later use.

(2) Make lean meat, shrimp, egg white and water chestnut into meat stuffing, mix with refined salt and monosodium glutamate, then spread it on the bottom tofu, and then cover the top tofu to form a sandwich.

(3) Eggplant is used as the framework of the fan handle, tomatoes are cut into semicircles, placed on the top of the fan, white radish shreds are used as fan pendants, and steamed in a steamer for 5 minutes after molding.

(4) Take out, decorate the fan with the remaining cloth, sprinkle with sesame oil, and serve.

Eagle's wings

Realistic modeling, both edible and ornamental.

raw material

Braised beef, braised pork liver, braised tenderloin and sausage 150g each, braised pork loin and braised pork tongue 1g each, 5g Nostoc flagelliforme, appropriate amount of water-soaked mushrooms, vegetables, onions, tomatoes, egg yolk granules and quail eggs.

manufacturing process

Cut the braised pork tenderloin into 4 pieces and carve it into eagle mouth and claw; Braised pork liver, braised pork tongue and braised tenderloin are cut into feathery slices; Braised beef is cut into tail feathers with tips on the top and congratulations on the bottom; The steamed sausage is sliced, and the pickled slices are placed in the shape of an eagle spreading its wings. Deep-fried Nostoc flagelliforme is piled into eagle's head, and eagle's mouth and quail's eggs decorate the eyes. Add the remaining marinade, tomatoes, shredded onions, etc. Into the sunshine, clouds and rockeries.

Blow tai chi man

Features beautiful appearance, fresh and fragrant.

raw material

300g of shrimp, 75g of white meat, 75g of horseshoe meat, 2 egg whites, monosodium glutamate, refined salt, minced ham and starch water.

manufacturing process

1. Take out the shrimp and clean it, hammer it into shrimp glue, chop the white meat and horseshoe into fine mud with a knife, put them in a bowl together, add monosodium glutamate and refined salt, and mix well with the egg whites for later use.

2. Put 40 shrimps into a plate, put two shrimps together and flatten them into a circle. Among them, 1 shrimp is stuffed with minced ham to make Tai Chi shape, coated with egg white, and then steamed in a steamer for about 8 minutes. Take out, remove the original soup, add monosodium glutamate, add monosodium glutamate, and pour the thin paste on Taiji shrimp with starch water.

Spinach chicken soup

Special cantonese cuisine

raw material

Half a chicken, half a mushroom, six ounces of dried onion, several slices of ginger, five ounces of spinach, several slices of carrots, and one and a half tablespoons of oyster sauce. Soy sauce 1 tbsp, sugar 1/2 tbsp, cornflour 1/2 tbsp, oil 1 tbsp, and salt.

manufacturing process

① Wash the spinach, cut it into small pieces and put it in the pot. Tear off the red color of dried onion, wash and drip dry. Soak mushrooms until soft, remove feet and dry water. Wash chicken, dry it, cut into pieces, marinate it with marinade 10 minute, and soak it in oil;

(2) Add 2 tablespoons of oil, stir-fry dried onion and ginger, add chicken, mushrooms and oyster sauce, stir-fry for a while, add wine, seasoning and carrots, stir-fry until the chicken is cooked, scoop it up and put it on spinach, and boil it.

Tomato chicken soup

Special cantonese cuisine

raw material

Half a chicken, 3 taels of bamboo shoots and shrimps, 2 teaspoons of minced garlic, several slices of ginger, three slices of onion, tomato 1, a glass of water, wine, soy sauce, chicken powder, sugar, star anise, cornmeal and salt.

manufacturing process

① Wash the chicken, wipe dry, cut into pieces, add a teaspoon of soy sauce, and fish well. Soak in oil;

(2) Wash bamboo shoots and shrimps with clear water for several times, dry the water, put them in boiling water for 10 minutes, then take them out, wash them with clear water, drain the water, and cut them into appropriate lengths or sizes;

(3) Add four tablespoons of oil, stir-fry shallots, garlic and tomato sauce, stir-fry bamboo shoots and shrimps for a while, add seasoning and bring to a boil, simmer for 20 minutes on low heat, evenly put into chicken pockets, stew for 15 minutes, thicken with seasoning, pick them up and put them in a pot to boil, add onions and serve.

Stewed lemon duck

Special original juice, original soup, clear meat, rotten soup.

raw material

1 duck (about 750g) and 750g soup. Lemon 1, refined salt, monosodium glutamate, sesame oil.

manufacturing process

Cut open the belly of the naked duck, take out its internal organs, blanch it with boiling water, wash away the blood stains, then rinse it with clear water, pick it up, put it in a stew pot, add refined salt, stew it in a steamer for 50 minutes, then add lemon (remove the core), stew it for 65,438+00 minutes, check the salty soup, add monosodium glutamate and pour sesame oil.

Braised fish balls

Featured fish balls are a favorite daily food in Guangdong. Generally, freshwater fish is used as the main material, and the fish is crushed and made into pills. Fish balls can be boiled, steamed, fried, fried and fried.

raw material

225g of minced shad meat, 20g of soaked fungus with sausage 1 strip, 50g of vermicelli, 0g of chicken soup100g, 0g of lettuce180g, 20g of soy sauce and oil each, 5g of raw flour and sesame oil each15g of refined salt and pepper each.

manufacturing process

Stir shrimp, sausage, Nostoc flagelliforme, coriander, onion and fish evenly; Heat the chicken soup in a pot, squeeze the fish into fish balls, put them into the soup, and take them out after cooking; Put vermicelli and lettuce into the soup pot, then add seasonings such as soy sauce and cook slightly, and arrange fish balls on it; Thicken the starch in another pot and pour it on the fish balls.

Fish balls in oil

Bai Jie, a special fish ball, is fresh, tender, smooth and salty.

raw material

500 grams of roe. 5g scallion, 1.5g ginger, 0.5g pepper, 5g sesame oil, 10g Shaoxing wine, 20g thicken soup, 15g soup, 7.5g wet starch, 1000g garlic and lard (actually 50g oil).

manufacturing process

Green onions are cut into olive shapes, and ginger is cut into ginger flowers. Chop garlic. Fill a large plate with clear water, squeeze the roe into small pellets with a core (chicken waist) shape, each weighing about 5g, and put them into the plate while squeezing. Add 1000g boiling water to the wok, put the pressed fish balls into the water, soak them with slow fire until they are cooked (the fish balls float and are cooked by elastic extrusion), take them out, drain the water, thicken the soup, serve the soup and add sesame oil.

Baihua fish maw

Features white cartilage of fish belly, light and smooth taste, elegant dish and elegant banquet.

raw material

Ingredients: fried fish maw 120g, pork fat 100g, shrimp 200g, minced ham 50g, eggs 200g and chopped parsley.

300g of seasoned chicken soup, 25g of cooking wine, proper amount of salt, a little pepper, 30g of wet starch, 5g of monosodium glutamate, 3g of chopped green onion and 2g of Jiang Mo.

manufacturing process

(1) Wash and soak the fried fish belly first, and then simmer it with chicken soup to remove its fishy smell.

(2) Cut the fish belly into rectangles and squeeze out the water inside.

(3) Chop fat pork and shrimp, and add eggs, cooking wine, salt, pepper, monosodium glutamate, chopped green onion, Jiang Mo, etc. Stir into stuffing and soak in the fish belly. Add minced ham and coriander, and steam in a steamer.

(4) Dilute with wet starch when eating and thicken.

Braised duck in Cantonese style

Featuring long fish dishes, it is beautiful and elegant in shape, golden in color and pleasing to the eye, with crispy skin and fragrant meat.

raw material

The main ingredient is 1 duck (weighing about 2.5kg). Flavoring sugar 15g, cooking wine 50g, pepper powder 10g, monosodium glutamate 5g, diluted sugar 10g, soy sauce 100g, onion, ginger and garlic in proper amount.

manufacturing process

(1) Put the duck on the chopping block, take out its internal organs from under its wings, wash it, blanch it with boiling water to make the duck skin tight, then evenly sprinkle thin sugar on the duck and hang it to dry.

(2) Add seasonings such as white sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, onion, ginger and minced garlic. In a bowl, mix them evenly and then inject them into the duck's stomach.

(3) Roast the duck in the oven until the duck skin is firm, crisp and even in color.

(4) Cut the roast duck into pieces, put it into the shape of the original duck, and pour the marinade into the belly of the duck.

Begonia mushroom

Features refined color, rich fragrance and rich nutrition, suitable for all seasons.

raw material

Ingredients: 80g of mushrooms (preferably 24 pieces), 50g of pork fat, 300g of fresh shrimp, 40g of crab roe, 2 eggs, 50g of cotton tail and 4 pieces of rape core.

Seasoning sugar 10g, a little pepper, wet starch 6g, salt 10g, monosodium glutamate 10g, and a proper amount of chicken soup.

manufacturing process

(1) Soak the mushrooms thoroughly with boiling water, then remove the pedicels, add a little salt and sugar to the chicken soup, and wipe off the water with a clean dry cloth after removing the soup.

(2) Chop shrimp meat, fat meat and coriander into glue respectively, mix them together, add salt, monosodium glutamate, egg white and a little water, and stir evenly to form stuffing.

(3) Cut the crab roe into fine powder.

(4) Stuff the mixed stuffing in the mushroom, decorate it with crab roe powder, and then surround it with 4 pieces of rape cores, which is the semi-finished product.

(5) Put the semi-finished product on a steamer and steam it for about 10 minutes, take it out, put it on a plate, and hang a few sheets.

Stewed duck with melon and barley

Featuring soft duck and delicious soup.

raw material

750g of duck, wax gourd with skin 1 500g, 75g of coix seed, ginger paste10g, Guangdong rice wine10g, 6g of refined salt, 5g of monosodium glutamate, 20g of dried tangerine peel1g, 25g of vegetable oil and 3000mg of clean water.

manufacturing process

1. Soak ginger in rice wine to make ginger juice wine.

2. Heat a wok over medium heat, stir-fry the duck meat slightly without adding it, and put the duck meat on it after boiling ginger juice and cooking wine.

3. Take a large casserole, add wax gourd, coix seed and dried tangerine peel, add clear water, add duck after boiling with strong fire, and cook with slow fire until the soup is concentrated to about 1500g.

4. When serving, put the wax gourd on the bottom of the dish, cut the duck into pieces and arrange it on the melon surface, and add refined salt and monosodium glutamate into the soup to serve.

Steamed meat pie with salted eggs

Featured duck eggs have a special salty taste after a period of pickling. Mixed with minced meat and steamed into patties is a common dish in families all over Guangdong.

raw material

300 grams of pork, 3 grams of pepper noodles, 2 salted eggs, 25 grams of soy sauce, 25 grams of dry starch, 25 grams of peanut oil and 2 grams of monosodium glutamate.

manufacturing process

Chop pork, add salt, monosodium glutamate, salted egg white and dried starch, stir until gelatinous, add a little peanut oil and mix well, then put it in a plate and spread it out. Crush salted egg yolk, put it on the meat pie, steam it over medium heat, take it out, mix in proper amount of soup and soy sauce, and pour it on the meat pie. Note: pork should be fat, three thin and seven thin, peeled and chopped, and vegetables should be crispy and oily.

Pond lotus

Features such as lotus flowers. Refreshing and delicious, the food is not greasy.

raw material

Fish 150g, fat 100g, banana taro powder 100g, lean meat 25g, egg 1 each, monosodium glutamate 15g, salt 8g, 24 white lotus seeds, 6 green leaves and a proper amount of red pigment.

manufacturing process

(1) Chop fish and fat meat into minced meat, add banana taro powder, egg white, water and salt, mix and divide into 3 parts, egg yolk 1 part, edible red pigment 1 part and natural color 1 part.

(2) Chop the lean meat into minced meat, add monosodium glutamate and salt to make 12 pellets, steam the lotus seeds and cut them into 2 pieces.

(3) Take 12 small wine glasses with the same size, and put white minced fish as the bottom, of which 6 are yellow main ingredients and the other 6 are red main ingredients, with small meatballs embedded in the middle and lotus seeds embedded around them. Steam in a steamer for 25 minutes, take out the cup and put it on a large plate. First, the boiled shredded cabbage is used as the substrate, and then it is placed in a lotus shape, with the center piled high like a stamen.

Bergamot sparerib

Features like bergamot, fragrant outside and tender inside, delicious.

raw material

400g of ribs, 300g of lean pork, 50g of shrimp, 2 duck eggs, 25g of fat pork, 50g of raw onion, 50g of horseshoe, 0/5g of square fish/kloc-0, 0g of refined salt/kloc-0, 5g of sesame oil, 6g of monosodium glutamate and 0/00g of flour.

manufacturing process

(1) First, chop off the ribs and remove the meat. Cut the ribs into 5cm long. Then, cut the ribs, lean meat and fat meat, shrimp meat, water chestnut, square fish, raw onion and red pepper with a knife, mix them together, put them on the chopping board and chop them into pieces with a knife. Then, add refined salt, monosodium glutamate and sesame oil.

(2) Break the duck eggs into egg liquid, then dip the bergamot-shaped ribs in the duck egg liquid, and then put them in an oil pan and fry them in warm oil until cooked. Serve with two plates of sweet sauce.

May everything go well.

Characteristic crab meat is fresh, fruity and clear in taste.

raw material

A catty of cantaloupe papaya honeydew melon, crab 12.

manufacturing process

Peel and dice the fruit and put it in the refrigerator for freezing. After the crab is cooked, take out the meat, leaving the clip and lid. Mix crab meat and fruit with salad dressing and put it back in the crab cover. Crab pincers are inserted vertically in the middle like sails.

Fried snake breast with peony

The characteristic crab roe is known as "peony" and the shrimp gum is known as "hundred flowers", which is tender, smooth and delicious.

raw material

Ingredients 1 water snake, 50 grams of crab meat, 50 grams of crab roe, 360 grams of shrimp glue and 50 grams of egg white.

600g of seasoning oil (the actual dosage is about 60g), 6g of sesame oil, cooking wine 10g, raw flour 10g, wet horseshoe powder 10g, salt 10g, onion 10g, ginger 6g and soup.

manufacturing process

(1) Remove the head of water hyacinth and scale it with 70% boiled water and 30% cold water. Cut two holes in the snake's back with a knife, then cut a hole in the stomach, stab the tail, and remove internal organs and blood stains. Then put it in a boiling water bowl and soak it for about 20 minutes to take it out.

(2) Tear 2 snake breasts by hand. Then cut 24 pieces of 3 cm long snake, add a little big oil, cooking wine, onion, ginger and soup, and steam in a steamer for about 15 minutes.

(3) Blanch the crab roe with boiling water.

(4) Pat the raw powder on the steamed snake breast, and brew each piece with shrimp glue of about 15g.

(5) Put the frying spoon on a medium fire, pour in a proper amount of big oil, and then take it out.

(6) Take a spoon of cooking wine, add soup, and add crab meat, salt and water chestnut powder to thicken. Then pour in the egg white and crab roe. Coat with tail oil and stir-fry a few times. Drop sesame oil on the surface of snake chest.