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The practice of cantonese cuisine
The practice of pineapple ancient meat introduces the cuisine and its function in detail: Cantonese cuisine.

Pineapple ancient meat making materials: ingredients: pork 150g, pineapple 50g.

Accessories: whole egg 12g, green pepper 10g, red pepper 0.25g, green pepper 1g, 5ml of white vinegar, tomato sauce1/g, and 7g of raw flour.

Seasoning: sugar 18g, salt 2g, monosodium glutamate 1g, cooking wine 3ml, pepper 0. 1g, hawthorn slices 2g, oil 50g, onion 2g and minced garlic 2g. Features: sweet and sour. The texture is crisp outside and tender inside. It teaches you how to cook old pineapple meat. It's delicious. 1. Pork is cut into thin slices with a thickness of about 0.7 cm. Add salt monosodium glutamate, egg powder, cooking wine, pickled green pepper and radish, and cut into triangular pieces. 2. Pork slices are dried with egg starch. 3. Mix white vinegar, tomato sauce, sugar, salt and pepper to make juice. 4. Pork slices are fried in a hot oil pan. 5. The pulp head explodes. Add green pepper, red pepper and pineapple and stir.

Raw lettuce in oyster sauce: Ingredients: 600g of lettuce, 30g of oyster sauce,

Accessories: 60g clear oil, pepper noodles 1g, 3g minced garlic.

Seasoning: soy sauce 10g, sugar 10g, cooking wine 20g, salt 1g, water starch 10g, monosodium glutamate 3g and sesame oil 5g. Proper amount of soup teaches you how to cook lettuce in oyster sauce (1). Remove the old leaves of lettuce, clean them, put them in a pot, add water and salt. (2) Put oil in the spoon, add garlic, stir fry, add oyster sauce, cooking wine, pepper noodles, sugar, monosodium glutamate, soy sauce and soup, and pour sesame oil on lettuce, that is, cut the chicken into white. Cuisine and its efficacy are introduced in detail: Cantonese cuisine.

Boiled chicken production materials: main ingredients: tender cock.

Accessories: Jiang Mo 5g, shredded onion 5g.

Seasoning: 0.5g of refined salt and 6g of peanut oil. Features of boiled chicken: Description: Boiled chicken and Guangdong chicken dishes are both common kinds of soaked chicken, which are simple to make, just cooked and rotten, and add ingredients to keep the original flavor. The skin of boiled chicken is cool, the meat is smooth, light and delicious. Features: white, oily and yellow, fragrant with onion, eaten with mustard sauce. It teaches you how to cook boiled chicken. Chopped chicken is delicious. 1. Slice the onion and ginger into filaments and mix well with refined salt. Put the chicken in the hot frying pan (2), wash, drain and boil, pour the water in the cavity twice, keep the internal and external temperature 15 minutes until cooked, then soak it in cold boiled water, cool it, and wash off the fluff. Immediately pick up the yellow clothes and dry them. Sweep the skin with cooked peanut oil, cut them into small pieces and put them in a chicken-shaped dish. When you eat it, it is served with shredded ginger and boiled shrimp with onions. This paper introduces the cuisine and its efficacy in detail: the formula of impotence and premature ejaculation in Cantonese cuisine is nourishing and nutritious.

Taste: Spicy technology: mixed with boiled shrimp. Ingredients: main ingredient: 500g of new prawn.

Accessories: Zanthoxylum bungeanum 25g (red and sharp).

Seasoning: 50g light soy sauce, 5g sesame oil, 5g salt, ginger 10g onion 10g peanut oil to teach you how to cook shrimps. Wash the fresh shrimp;

2. Put shredded pepper on the seasoning plate;

3. Pour the hot oil on the shredded pepper, then add the soy sauce, sesame oil, shredded onion, Jiang Mo and salt and mix well;

4. Boil the clear water with strong fire, then add the fresh shrimp until it is cooked. Control the removal of water, and then put it on a plate. Tips for making boiled shrimp: put the fresh shrimp in boiling water and turn it back and forth to prevent the shrimp from falling off. Tips-Food is the same:

Freshwater prawn: Shrimp should not be eaten with water. Shrimp is rich in nutrients such as protein and calcium. Eating with grapes, pomegranate, hawthorn and persimmon containing tannic acid water will only reduce the nutritional value of protein. Tannic acid combines with calcium ions to form soluble conjugates, which will stimulate the gastrointestinal tract and cause vomiting, dizziness, nausea, abdominal pain, diarrhea and other symptoms. Eating seafood with some water should be at least 2 hours apart.

A century-old shop introduces dishes and their functions in detail: Cantonese desserts/snacks.

Taste: sweet technology: boiled for a hundred years. Ingredients: 250g adzuki bean and 0/00g lily.

Accessories: horseshoe powder 23g.

Seasoning: 100 grams of sugar 3 grams of dried tangerine peel to teach you a hundred years of harmony. 1. Lily is soaked in clear water for about 1 hour, boiled in water for 5 minutes, taken out and washed with clear water;

2. Boil the lily in boiling water for 30 minutes, take it out, put it on a plate and steam it in a cage;

3. Water caltrop powder (water caltrop powder) is added with 100g and stirred evenly;

4. Soak red beans in 600g water for 3 hours;

5. Put 800g of water into the pot, put the dried tangerine peel and soaked red beans into the water, boil the pot, and add red beans to cook for about 2 hours;

6. Wipe the shell of bean paste in a cold sieve;

7. Chenpi;

8. Boil the dried tangerine peel, red bean paste and boiled red bean water, add sugar and lily to the water of horseshoe powder, and cook to make a small cake-Shixiangke:

Adzuki bean: Carp and adzuki bean cooked together can induce diuresis and reduce swelling. It is effective when used to treat nephritis edema. Because of its strong diuretic effect, normal people should avoid eating both at the same time and try to eat them every few hours. Whether to eat together varies with people's physique.

Boiled kale method introduces the cuisine and its function in detail: Cantonese home cooking recipes and private kitchen anti-cancer recipes.

Technology: fry and cook kale. Material: main ingredient: kale.

Seasoning: fresh ginger, onion, soy sauce, sugar and a little peanut oil to teach you how to cook kale. Practice: 1. First, wash the roots of kale and scrape off the epidermis with a knife.

2. Shred fresh ginger and onion for later use.

3. Blanch the washed kale with boiling water and take it out for later use.

4. Put a little peanut oil in the wok, heat it, add onion and shredded ginger, and stir fry slightly.

5. Add sugar, soy sauce, soy sauce, adjust your mouth, stir with a shovel, and smell the fragrance.

6. After processing the soy sauce soup, pour it at the bottom of the bowl, and then put the kale neatly on the plate.