Cantonese steamed cuisine, Cantonese steamed cuisine recipes, Guangdong steamed cuisine recipes include steamed bass, steamed clams, clam stewed eggs is one of the characteristics of Cantonese cuisine, delicious, nutritious, high in protein, tender and smooth, and the juice seeps into the eggs. It tastes delicious. The cooking skill of steamed bass is mainly steamed vegetables, and the taste is salty and fresh. Steamed bass is one of the traditional famous dishes in Guangdong Province. It belongs to Cantonese cuisine, one of the seafood recipes, with perch as the main ingredient. The cooking skill of steamed perch is mainly steamed vegetables, and the taste is salty and fresh. Perch is rich in various nutritional values, and the DHA content in freshwater fish is the highest, so steamed perch is the most nourishing brain.

Cantonese cuisine features steamed dishes with stewed pork ribs with white radish and steamed eggs with fragrant fried preserved pork. In fact, there are many steamed dishes in Guangdong. My favorite is steamed carp in Cantonese cuisine, which tastes fresh. This dish tastes refreshing and not greasy. I usually eat fish in its soup. It is really tender and delicious, and it is very appetizing with rice.

Speaking of Guangdong's steamed dishes, there are many dishes. Like their steamed carp and steamed tofu. These two are more representative. I like Cantonese food very much. I think Cantonese food is really delicious. Its taste tends to be sweet, so I like Cantonese food very much. It is so delicious.

Braised pork is a traditional dish of Han nationality, which belongs to Han nationality. The production materials are pork tripe, plum vegetables, onions, ginger slices and so on. Usually, pork tripe is cooked thoroughly in a soup pot, stir-fried with soy sauce, and then cut into pieces. Then add onion, ginger and other seasonings and stir-fry for a while, then stew the soup with low fire, put the pork belly in a bowl, spread the plum section, and pour it into the original soup for steaming. When eating, put the meat upside down in the plate. After cooking, the meat is rotten and sweet, but salty and slightly sweet when eaten, fat but not greasy. Put it on a steamer and steam for 15 minutes. Slice the scallion and put it on the steamed fish. Pour the soy sauce of some steamed fish on the fish (please pay attention to the amount of salt used in the previous step because the soy sauce tastes salty). Heat an appropriate amount of cooking oil (about 10 second after smoking), and quickly pour the hot oil on the fish. This sequence is very complicated, and it takes about 1 hour.