Cantonese cuisine is one of the eight major cuisines. It is deeply loved and sought after by the public for its unique dishes and charm. As a Cantonese restaurant, it is necessary to master the current popular Cantonese cooking methods. This information is the latest popular Cantonese cuisine recipe shared by a Cantonese chef on China Eats.com for your reference.

1. Pan-fried and baked fish mouth with ginger grams, 30 grams of chive segments, 10 grams of coriander stalks, and 8 grams of fresh ginger slices

Preparation method:

Clean the fish heads from the reservoir and chop them into pieces for later use. 200 grams of peeled onions, 100 grams of ginger, 100 grams of garlic, 50 grams of green pepper, 50 grams of parsley, 30 grams of coriander, add 1000 grams of water, crush with a juicer to remove residue, add Maggi fresh soy sauce to the vegetable juice 30 grams, 20 grams of Donggu soy sauce, 8 grams of salt, 5 grams of sugar, and 3 grams of pepper. Add the chopped fish mouth, soak for 10 minutes, take it out, drain the water, add 20 grams of crispy fried powder, and cook in a non-stick pan Heat, add 30 grams of peanut oil to heat, take the marinated fish mouth and fry for 3 minutes and set aside. Add salad oil to the wok, add 10 grams of red pepper horns, 10 grams of yellow pepper horns, 30 grams of chives, 10 grams of coriander stalks, and 10 grams of fresh ginger, stir-fry until fragrant, add the fried fish mouth and stir-fry evenly , cook in Donggu soy sauce.

2. Spicy Angus veal

Ingredients: 300 grams of Angus veal

Accessories: 50 grams of dried chili shreds, fresh pepper 30g, minced dried onion and minced garlic*** 5g

Preparation method: defrost Angus beef, remove tendons and cut into 2cm beef cubes, soak in onion and ginger water for 10 minutes, put on a towel Absorb the water, add 5 grams of Donggu soy sauce, 3 grams of chicken powder, 3 grams of sugar, 2 grams of pepper, 3 grams of Maggi, and 3 grams of cornstarch, marinate for 10 minutes and set aside. After the wok is heated, add 5 grams of olive oil, add the marinated beef cubes and fry until golden brown and set aside. Add salad oil into the pan, add 5 grams of dried onions and minced garlic. , 50 grams of dried chili shreds, stir-fry until fragrant, add the fried Angus beef cubes, stir-fry evenly over medium heat, cook in 3 grams of Donggu soy sauce, take it out of the pan and put it on a plate.

3. Golden soup crab roe tofu

Main ingredients: 1 box of boxed fat tofu

Accessories: 30 grams of homemade crab roe, 10 grams of minced ginger, 200 gold soup grams, 5 grams of pumpkin puree, 5 grams of chopped chives, and 3 grams of pepper

Preparation method: cut the boxed fat tofu into 2 cm pieces, soak in boiling water for 5 minutes, and stir-fry Add 10 grams of cooked lard, 5 grams of cooked chicken fat, 10 grams of minced ginger, 30 grams of homemade crab roe, stir-fry until fragrant, then add 200 grams of golden soup, add 4 grams of salt, 5 grams of chicken powder, and 3 grams of pepper. Soak the tofu in boiling water, simmer over low heat for 3 minutes, thicken and serve on a plate.

4. Fried and Stuffed Asparagus with Small Autumn Fungus

Main Ingredients: 100g of Water-Fat Small Autumn Fungus, 50g of Isinglass

Accessory Ingredients: 200g of Asparagus, Ginger slices, onion slices, garlic slices*** 8 grams

Preparation method: absorb the water from the water-cooked autumn ear with a towel, apply cornstarch on it, stuff it into the beaten shrimp paste and set aside . Heat the salad oil in a wok, fry the stuffed autumn ears until golden, then add 4 grams of Donggu soy sauce and set aside. Boil the asparagus in boiling water and drain the water. Heat the wok and pour in 10 grams of salad oil. Add 8 grams of green onions, ginger slices and garlic slices. Saute until fragrant. Add 200 grams of asparagus and fry until cooked. 150 grams of ears, 3 grams of salt, 3 grams of chicken powder, 2 grams of sugar, stir-fry evenly to thicken the sauce, and pour in 3 grams of mustard oil when serving.

5. Three-flavor seabass noodle

Ingredients: 1 seabass (about 600g), 1 box of Bagongshan tofu, 200g noodle leaves.

Seasoning: 30 grams each of Hunan red chopped pepper, Hunan green chopped pepper, and secret sauce, 5 grams of MSG, 20 grams of steamed fish soy sauce, 10 grams each of shredded onion, ginger, and chopped chives, scallion oil 15 grams.

Preparation:

1. Slaughter the seabass, remove the bones and change the knife, clean it, put it into a plate, put Bagongshan box tofu in the middle, sprinkle with MSG and steam the fish Soy sauce, put Hunan red chopped pepper and Hunan green chopped pepper on the fish respectively, put the secret sauce on the Bagongshan box of tofu, put it in the steamer and steam over high heat for about 8 minutes;

2. Take it out from the steamer, add shredded onion, ginger, and chopped chives, pour hot onion oil over it, and serve with the cooked noodles.

Features: beautiful appearance and unique flavor.