Cuisine and efficacy: Cantonese cuisine

Making materials of jadeite tofu:

Ingredients: tofu 250g, lettuce 250g, ginger 15g, monosodium glutamate 1g, salt 5g.

1. Wash lettuce and cut it into 4cm long pieces, shred ginger and cut tofu into 1cm thick pieces;

2. After the oil is hot, add ginger and stir-fry until fragrant, then add half a bowl of water and lettuce, immediately cover it for 2 minutes, then open it, then add tofu, monosodium glutamate and refined salt, and stir-fry it a few times.

Method for making assorted wax gourd cup

Dishes and efficacy: Cantonese nourishing and health care recipes, malnutrition recipes.

Taste: salty and delicious

Technology: stew

Materials for making assorted wax gourd cups:

Material: 4000 grams of wax gourd.

Accessories: chicken 100g, crab meat 100g, chicken gizzard 50g, abalone 50g, lotus seed 50g, mushroom (fresh) 50g, scallop 30g, ham 50g, winter bamboo shoots 30g, night fragrant flowers 30g, and ribs (big ribs) 200g.

Seasoning: salt 15g, monosodium glutamate 15g, starch (corn) 8g, soy sauce 15g.

1. Chicken, gizzards, abalone, mushrooms, ham (30g) and diced winter bamboo shoots.

2. Chop the ham (20g);

3. Put the starch (8g) into a bowl and add water to prepare wet starch (15g) for later use;

4. Cut the melon flat, remove the pulp, carve flowers and lettering around the melon green, and tie it up and down;

5. Boil the wax gourd in boiling water, scoop up cold water and put it in a bowl;

6. Cook the ribs, wash them, put them in a melon bowl, add 800 ml of refined salt, monosodium glutamate and two soups, and steam them in a steamer until they are soft enough;

7. Wash scallops, put them in a bowl, add 1000 ml soup, steam in a steamer for 20 minutes, and take them out for later use. Put monosodium glutamate, refined salt and soy sauce into a big soup bowl;

Take out the receptacle of cordate telosma and wash it;

8. Drain water in the pot, mix diced chicken and gizzard with 15g wet starch, soak it in boiling water and take it out;

9. Soak mushrooms, lotus seeds, diced winter bamboo shoots, diced abalone, crab meat and diced ham at the same time, take out the melon cup, pick up ribs and pour out the soup in the melon cup;

10. Pour in diced chicken, diced meat, diced ham, diced bamboo shoots, etc. Put it into a melon cup, put the scallops together with the juice, insert holes in the incision of the melon with chopsticks, insert a cordate telosma flower into each hole, and spread the cut ham in the mouth of the melon;

1 1. Season the prepared large soup bowl, pour the boiled soup and put it in the wax gourd cup.

Braised shark's fin

Dishes and efficacy: Cantonese cuisine beauty recipes nourishing yin recipes hyperlipidemia recipes arteriosclerosis recipes.

Taste: salty and delicious

Technology: frying

Materials for making shark fin with crab roe:

Ingredients: shark fin (dry) 450g, crab roe150g, and crab meat 75g.

Accessories: ham 10g, starch (corn) 25g.

Seasoning: lard (refined) 90g, yellow wine 25g, monosodium glutamate 10g, salt 3g, pepper1g.

Characteristics of shark fin with crab roe;

This dish is sweet, fragrant, soft, smooth and nutritious.

Teach you how to make crab shark fin, and how to make crab shark fin is delicious.

1. Put the crab roe into a earthen bowl, then grind it with soup stock, add 15g soup stock, pepper and lard, and grind it evenly;

2. Cut the ham into pieces;

3. Put the starch into a bowl and add water to prepare wet starch for later use;

4. Force the lard in the pot to boil, add yellow wine, add soup, shark's fin, crab meat, monosodium glutamate and salt, roll, drop starch evenly, leave the fire, add crab roe and sesame oil to serve, and sprinkle ham powder on shark's fin.

Eat melons and peanuts together; Don't drink cold drinks when eating crabs, it will cause diarrhea.

Braised melon with shrimp

Food and efficacy: a recipe for heatstroke prevention in Cantonese cuisine.

Taste: Clear fragrance.

Technology: stew

Ingredients for stewed melon with fresh shrimp;

Materials: shrimp100g, wax gourd1000m.

Accessories: egg white 30g, starch (broad bean) 10g.

Seasoning: baking soda 1g, ginger 5g, salt 5g, monosodium glutamate 3g and vegetable oil 40g.

Characteristics of stewed melon with fresh shrimp;

The soft and smooth melon paste of fresh shrimp is light and delicious.

Teach you how to cook stewed shrimp with wax gourd, and how to cook stewed shrimp with wax gourd is delicious.

1. Add 5g of egg white to shrimps, a little of refined salt and monosodium glutamate respectively, mix baking soda and dried starch evenly, and marinate in the refrigerator for 2 hours.

2. Peel the wax gourd, wash it, grind it into mud and put it in a stew;

3. Add ginger, refined salt, monosodium glutamate and oil into the wax gourd sauce, put it in a steamer and steam it for about 20 minutes on medium fire until it is cooked, and take out the ginger slices;

4. Heat the wok on medium heat, add the oil to boil slightly, soak the shrimp in the oil for half a minute, and pick it up with a colander;

5. Pour out the remaining oil, put the wok back on the stove, cook rice wine, add 600 ml of boiling water, shrimp, wax gourd sauce and pepper, and thicken with wet starch;

6. Then slowly pour in the egg white, pour in the oil and push well.

The key to the production of stewed melon with fresh shrimp: 500 grams of vegetable oil should be prepared because the shrimp has to go through the process of oil immersion.