Cantonese Cuisine

Truly a collection of rare treasures!

Very unique: Guangdong Province is rich in products, many rare and rare animals, and the food is very different from that in the Central Plains. Cantonese cuisine is composed of Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. It focuses on the flavor characteristics of freshness, smoothness, and crispness. It emphasizes light but not bland, fresh but not vulgar, crispy and tender but not raw, and oily but not greasy.

Let me show you the unique skills of Cantonese cuisine: the cooking techniques of Cantonese cuisine are diverse and changeable, such as stewing, soaking, roasting, broiling, etc.; the ingredients used are strange and wide-ranging, such as oyster sauce, sand tea, curry, fish sauce, etc. This is Cantonese cuisine. The unique flavor plays a decisive role.

Brilliant debut: Dragon and Tiger Fight, Dongjiang Salt Chicken, Bamboo Chicken with Wings, Five Snake Soup.

One crispy chicken

Ingredients:

1 chicken (about 80O grams), 4 grams of maltose, 50 grams of cornstarch, 100 grams of white vinegar, 2500g white brine, 25g fried shrimp crackers, 200g peanut oil.

Preparation method:

(1) Remove the eyeballs from the chicken, then immerse it in boiling white brine until cooked, take out and wipe dry;

( 2) Put the maltose, cornstarch and white vinegar in a bowl, mix into a slurry, apply it evenly on the skin of the chicken, and hang it in a cool place to dry;

(3) Put the peanut oil into the pot , cook over high heat until it is 70% hot, then hold the chicken with a spoon and put it into the hot oil. Use a spoon to pour the oil into the chicken cavity until it changes color. Continue pouring it all over the chicken until it is bright red.

(4) Take out the cooked chicken, chop it into pieces, and assemble it on a plate to form a chicken shape; surround the chicken with fried shrimp slices; use soy sauce and salt as a seasoning.

Characteristics: bright red skin color, delicious meat.