raw material

500g of ribs, 50g of pineapple150g, 50g of tomato sauce and 50g of oil.

manufacturing process

Marinate the ribs with soy sauce, drain them, and then fry them in hot oil until the surface changes color. When the oil is hot, saute shallots and ginger, add soy sauce, cooking wine, tomato sauce, monosodium glutamate and water, stir-fry, then pour in ribs and cook over low heat until the meat is crisp and rotten, then pour in pineapple pieces and stir-fry until rotten.

trait

Bright color, rich fruit fragrance and unique flavor.

[Cantonese cuisine]-minced beef with green beans

raw material

Minced beef140g, onion puree 60g, mushrooms and carrots 50g, green beans100g, oyster sauce and garlic 20g, refined salt and starch 5g, soy sauce, sugar and cooking wine10g, and oil 30g.

Dick.

manufacturing process

1. Add oil to the wok and fry garlic, then add minced beef and shovel it out.

2. Leave a little oil in the wok, add onions, carrots and green beans and stir-fry, then add beef, stir well, add soy sauce, oil, sugar, cooking wine and oyster sauce and mix well, then add starch juice to thicken.

[Cantonese cuisine]-Fried pork breast with fruit juice

raw material

Lean pork 400g, shrimp slices 15g, fruit juice 200g, eggs 1, peanut oil 750g.

manufacturing process

Pat the pork slices loosely, then marinate them, add the egg mixture and mix well, then add the dried starch. Burn peanut oil to 50% heat, add shrimp slices, fry and take out. Put pork in oil, fry until golden brown, and then take it out. Cook wine and breast meat with high fire, add fruit juice, sesame oil and peanut oil, stir well, and eat with shrimp slices.

trait

Fruity, sweet and delicious.

[Cantonese cuisine]-Braised shark fin

raw material

Wing washing needle 1000g, ginger 50g, old hen 1250g, coriander 50g, flower meat 750g and silver needle.

1 00g, pork ribs 500g, shredded ham 25g, pork hands 750g, ham feet 50g, pigskin 250g, sesame oil100g, Shaoxing wine100g, pepper1g and sugar/kloc-0.

manufacturing process

1, use a saucepan (tile palm) to remove bamboo chopsticks first, and add bamboo grates at the bottom for later use.

2. Boil 2500 grams of boiling water in a pot, add 50 grams of Shaoxing wine, 20 grams of refined salt 10, 20 grams of ginger and 25 grams of onion, and put them in a wing needle and roll them together for 5 minutes. Pick up ginger and shallots and put them in a saucepan.

3. Chop pork knuckles, pork belly and ribs, stir-fry with pigskin, pour 50 grams of Shao wine, add soup twice, salt and sugar 10 gram, then pour into a shark's fin bowl, add 25 grams of ginger, 25 grams of onion, coriander head and ham feet. Cover, cook with charcoal fire for 3 hours, pick up pig's hands, pork, pigskin, spareribs, ham feet and heads of ginger, onion and coriander, then cover the exposed old hen on the wing surface, turn to slow fire 1.5 hours, and finally turn to slow fire 1.5 hours, then pick up the old hen and pour the shark fin soup into the pot.

15g, drag the silver needle through the boiling water in the soup bowl, add soy sauce, monosodium glutamate 2.5g, shredded ham 10g, soup 1000g, and serve as a wing match, as above, with 2 plates of coriander and 2 plates of Zhejiang vinegar.

note:

1, Chaozhou red shark fin stew, the net fire depends on the stew time of 6 hours, 6 hours is divided into three stages: the first 3 hours of fire, because the shark fin gum is not strong, the middle 1.5 hours of slow fire, because the shark fin begins to have gum, after that,

1 half hour firepower is weak, because shark fin gum is large, close to juice collection, keep the fire track rolling, and ensure that it is enough without paste.

2. The foaming process of shark fin is: firstly, cut off the tail of shark fin by 3 mm with scissors, then soak it in clear water for 6 hours, and then simmer it with boiling water until the sand on the wing skin can be washed to a certain extent. Pour shark's fin and raw water into a basin for soaking, and scrape it with a knife when the water is cool enough to start. Then simmer the shark fin with boiling water until it can be boned, pick it up and soak it in clear water. Then remove the hard cartilage of the shark's fin and the rotten meat of the wing foot. The shark's fin is cooked again. Then take it out of the basin, let it cool, soak it in clear water, roll the shark fin in boiling water the next morning, then let it cool, soak it in clear water, roll it again at night, and then float and soak it again. The whole process of making shark fin takes flowers.

It takes 2~3 days to make the shark fin itself moist enough to remove the fishy smell.

3. Finally, stew shark's fin with fire. Be sure to take it out and wash it again, that is, roll the shark's fin with boiling water (fishing), and then add Shao wine, soy sauce, ginger, onion and shark's fin with a small amount of boiling water and roll it together (cleaning).

Wait ~