The secret of making Cantonese cuisine
Lion Baked Rochester Shrimp
Ingredients: 10 Rochester shrimp.
Accessories: 30 grams of grated dried radish, 10 grams each of green and red pepper strips, 15 grams of shredded onion.
Seasoning: 25 grams of Lee Kum Kee XO Sauce, 5 grams each of sliced garlic and ginger, 5 grams each of salt and chili oil, 3 grams each of chicken essence and chicken powder.
Practice:
1, Rochester shrimp clean, first cut off the shrimp whiskers, and then from the abdomen under the knife, from head to tail cut, leaving the back connected.
2, the pan into the wide oil to seventy percent heat, down into the Rochester shrimp quickly fried until the color golden, shrimp body unfolding, fish out of the oil.
3, the pot to stay in the bottom of the oil heated to 40%, the next ginger, garlic, dried radish crushed, onion, green and red pepper strips burst incense, and then under the Lee Kum Kee XO sauce stir-fry aroma, pouring into the deep-fried Rochester shrimp together and turn, seasoned with salt, monosodium glutamate, chicken powder, and finally dripping chili oil out of the pot, served in the dish that is complete.
Tips: deep-fried shrimp, oil temperature should be a little higher to about 70% of the heat is appropriate, so that the raw materials into the pot after the color quickly become golden, and the shrimp body as a result of the early has been cut open, heat will naturally be stretched out to achieve the effect of the "lion's head".
Hakka Stuffed Tofu
Main Ingredients: 600 grams of tofu, 180 grams of pork
Supplementary Ingredients: 1 tablespoon of vegetable oil, 1 tablespoon of salt, 2 slices of ginger, 1 red onion, half a spoonful of pepper, 1 tablespoon of corn starch, half a spoonful of dark soy sauce, oyster sauce 2 tablespoons, half a spoonful of sugar, 2 tablespoons of soy sauce, a small half bowl of broth
How to do it
1. Onion cut into small pieces, ginger minced into the minced pork;
2. Add appropriate amount of soy sauce, salt, pepper and starch in the minced meat and stir well and standby;
3. Cut the water tofu into blocks of about 6 cm long, use a spoon to dig a hole, dug out of the tofu can be added to the minced meat within the stirring;
4. Meat stuffed with minced tofu, the bottom of the pan is hot and put in the right amount of vegetable oil, the stuffed Tofu exposed meat side down to fry yellow after turning slightly fried;
5. With the right amount of soy sauce, soy sauce, sugar, oyster sauce, salt and broth stirred into seasoning;
6. Add the sauce to the pot simmering, halfway tofu turn into taste;
7. Finally thickened with water starch to collect juice.
How to make Cantonese cuisine
Seabuckthorn Gorgonzola Crispy Mushroom
Raw materials: 200 grams of portobello mushrooms, sea buckthorn 25 grams of fruit, 25 grams of gorgonzola, 50 grams of crunchy syrup, mint leaves appropriate amount.
Seasoning: sea buckthorn juice 50 grams, 25 grams of coconut milk, 15 grams of lemon juice, 1 gram of salt, starch moderate.
Methods:
1, blanch the mushrooms, beat the comb knife, hanging evenly crisp paste, into the hot oil deep-fried until crispy and spare.
2, sea buckthorn juice, coconut milk, lemon juice, salt poured into the pot, add sea buckthorn berries, gravy, low heat to cook through, thickening, add fried portobello mushrooms stir-fried, plate, garnish with mint leaves can be.
Cantonese Crispy BBQ Pork
Main Ingredients: 500 grams of pork
Supplement: 1 teaspoon of five-spice powder, 2 tablespoons of cooking oil, 8 grams of salt, 3 scallions, 2 tablespoons of cooking wine, 3 slices of ginger, baking soda
How to do it:
1. Wash the meat and put it in a pot of cool water, add the scallions, ginger, and 1 teaspoon of cooking wine, and cook it slowly until the meat is The meat should be cooked until it turns brown and no blood overflows when you stab it with chopsticks;
2. Immediately after the meat is cooked, fish it out and wash it under cool water, pull out the hairs with tweezers, and then insert toothpicks into the holes;
3. Spread it with baking soda; rub half a teaspoon of salt on the skin of the pork and leave it to marinate for 20 minutes or so;
4. Turn it over to one side of the pork and slice the meat open, slice it until it is close to the fat and do not slice the skin off;
5. /p>
5. cut the meat and meat seams, left and right sides are smeared with five-spice powder, and then rubbed into the appropriate amount of salt
6. placed on the grill rack naturally air-dried meat moisture and flavor for more than 2 hours;
7. around the tinfoil surrounded by only *** meat pieces of the skin side;
8. placed in the oven, the temperature will be set to a maximum temperature of 230 degrees Celsius, the top and bottom of the heat. Baking time is about 45 minutes;
9. Remove, coated with a layer of edible oil; then put it back in the oven to bake until the skin oil dry can be.
Cantonese food preparation
Cantonese radish cake
Main ingredients: 1 white radish, 2 Guangdong sausages, 3 mushrooms, 1 shrimp, 250 grams of sticky rice flour
Accessories: 1 tsp of salt, 2 tbsp of oyster sauce, pepper, water, 30 ml of vegetable oil
Methods:
1. Sticky rice flour with an appropriate amount of Water sticky rice flour and water ratio of 2:1, add salt and mix well, let it sit for a while and then stir until no particles;
2. sausage, mushrooms cut into small dices;
3. white radish rubbed into a shredded, sprinkled with salt, marinated for 10 minutes, squeeze out the water;
4. start the oil pan, put the sausage, add mushrooms sautéed dices;
5. put the shredded radish stir fry, add shrimp continue to stir fry
6. Add the rice paddle and slowly stir until the paddle solidifies;
7. Take a container, grease it with oil, pour in the fried ingredients and compact it a little bit;
8. Cover it with plastic wrap and steam it for 1 hour;
9. Cut it into pieces after it cools down and put it on a pan and pan fry it until it turns golden brown on both sides.
New salt baked conch
Raw materials: 200 grams of conch.
Seasoning: brandy 2 ml, 3 ml of Japanese monosodium glutamate, 2 grams of monosodium glutamate, 2 grams of sugar, 20 milliliters of chicken juice, 500 milliliters of chicken broth, 5 grams of Thai sweet and spicy chicken sauce, salt to taste.
How to make:
1: In a pot, put the brandy, Japanese gomme, MSG, sugar, chicken juice and chicken broth, mix well to get the sauce.
2. Wash the conch and marinate it in the sauce for 4 hours, then drain it and wrap it tightly in aluminum foil.
3, into the pot, and add salt to cover the conch prevail, into the upper and lower heat 230 ℃ oven baked for 40 minutes until the meat is cooked, take out, peel off the aluminum foil, take out the meat of the large conch and cut into slices, and then put the conch meat back to the original shell in a pot of boiling water boil over the table, topped with Thai Sweet and Spicy Chicken Sauce and a little bit of garnish, that is done.