2. Commonly used seasonings in Cantonese cuisine
1. Five-spice salt
Combine 10 grams of five-spice powder, 5 grams of ground star anise, 350 grams of refined salt, and 150 grams of sugar. Just mix thoroughly.
2. Ginger wine
Grind 500 grams of ginger into puree, put it into a white gauze bag and tie it tightly, put it in a bowl, pour in 500 grams of Shaoxing wine and soak it , squeeze the ginger juice and mix thoroughly when using.
3. Ham juice
Place 500g of cooked ham in a cup, add 1000g of stock, steam in a steamer for about 2 hours until soft, skim off the oil and serve. .
4. Juice
Put 500 grams of tomato juice, 500 grams of quick juice, 150 grams of white sugar, 200 grams of light soup, 2 grams of refined salt, 2 grams of MSG, and 100 grams of sweet and sour juice. Mix thoroughly, bring to a boil and wait until the sugar dissolves.
5. Syrup
Dissolve 30 grams of maltose in boiling water. After cooling, add 15 grams of Zhejiang vinegar, 15 grams of dry starch, and 10 grams of Shaoxing wine and stir into a paste. This syrup The amount is only for 1 crispy chicken.
6. Roasted suckling pig sweet and sour sauce
Mix 80 grams of maltose, 50 grams of Zhejiang vinegar, 500 grams of white vinegar, and 10 grams of glutinous rice wine, and heat to dissolve.
7. Sichuan pepper wine
Saute 50 grams of Sichuan pepper until fragrant, let cool, add 500 grams of rice wine and soak for 1 day. Stir-fried Sichuan pepper can increase the aroma and make it easier to taste, so it is better to keep it longer.
8. Brine
(1) Refined brine
Put 80 grams of star anise, 30 grams of cloves, 100 grams of licorice, 30 grams of apples, 100 grams of cinnamon, Put 25 grams of sand ginger powder, 25 grams of tangerine peel, and 1 mangosteen into a cloth bag, and tie the mouth of the bag tightly with a rope to make a material bag. Put the earthen basin on the fire, add 200 grams of peanut oil, 100 grams of ginger and 250 grams of green onions, sauté until fragrant. Add 5000 grams of light soy sauce, 2500 grams of Shaoxing wine, 2100 grams of rock sugar and the medicine bag and cook until slightly Bring to a boil, then simmer over low heat for half an hour, discard the ginger and green onions, and skim off the foam.
(2) White brine
White brine is also called fragrant water. First, wrap 5 grams of Bajie, 7 grams of cloves, 8 grams of apple, 6 grams of pepper, 6 grams of licorice, 9 grams of dried ginger, and 5 grams of cinnamon with gauze, put them into a brine pot, add 2500 grams of boiling water, and use a small Simmer over high heat for 1 hour, then add 1000 grams of the second soup, and simmer over low heat for half an hour. Suitable for cooking Hong Kong and Cantonese style braised dishes that are fragrant and salty.
9. Western juice
Put 2500g of tomato slices, 500g of carrot cubes, 500g of celery segments, 500g of onion slices, 250g of coriander segments, 125g of green onion strips, dried Crack 125 grams of green onions and 125 grams of garlic, put them into a pot together, add 50 grams of peanut oil and stir-fry, then transfer to a pot, add 1500 grams of pork bones, 15000 grams of water, and simmer over low heat for 1 hour. Then add 100 grams of refined salt, 300 grams of juice, 200 grams of MSG, 250 grams of tomato juice, 160 grams of sugar, and 100 grams of fruit juice, and mix thoroughly. Western juice is suitable for dishes such as Western juice squab, Western juice preserved meat and so on.
10. Wuliu material
Wuliu material is made from ginger, white sour ginger, broccoli, and sour buckwheat heads cut into strips. It is often used in dishes such as "Five Liu Fried Eggs".
11. Orange oil
Orange oil is made by boiling the original sugar squeezed out when making orange cakes. Brown and black in color, sweet and sour in taste, it is a specialty of Chaoshan area.
12. Huaiyan salt
Heat a wok over medium heat, add 500 grams of refined salt, stir-fry until it is hot and makes a sound, remove from the fire, pour in 20 grams of five-spice powder, and stir Just make it even.
13. Soy Sauce Royal Sauce
Use the soup and fish bones to make 500 grams of fish soup, add 50 grams of sugar, 50 grams of MSG, 250 grams of double yellow light soy sauce, and pepper Bring 5 grams of powder to a boil and mix well.
14. Garlic meat
Cut off both ends of the peeled garlic meat and fry it in a 50% hot oil pan until golden brown. Commonly used for grilling fish pieces, etc.
15. Soups
(1) Top soup
Slaughter 2 old hens with a maximum weight of 4000 grams, cut the backs and cut both sides , washed, together with 9500g of lean meat, 1500g of bone-in raw ham, 250g of ginger and 22500g of water. Put them into the pot together, bring to a boil over high heat, then simmer over low heat without stopping the heat or adding water. Simmer for about 4 hours to get 1500 grams of soup.
(2) Serve the soup
The method of making the soup is the same as the soup. One old hen weighs about 1250 grams, 1750 grams of lean pork, 1250 grams of beef, and 750 grams of bone-in ham. 150 grams of ginger and 15 grams of refined salt. Use the souped meat as raw material, add 16,500 grams of boiling water, simmer for 1 hour, and make 15,000 grams of soup, which is a light second soup. When oil starts to form, skim off the foam and oil from the soup noodles. Put 60 grams of MSG into a basin, place a clean bamboo sieve on the basin, cover the sieve with a clean white cloth, and strain the soup into it. This is a must-have soup for cooking more upscale dishes.
(3) Gorgon soup
Mix 500 grams of soup, 35 grams of MSG, 25 grams of refined salt, and 5 grams of white sugar, then heat over low heat to dissolve. When using, add 2 grams of pepper and 2 grams of sesame oil.
(4) Vegetarian soup
Pick 2500 grams of soybeans, clean them, put them into a large earthen basin, add 15000 grams of water, and add cracked ginger Put 50 grams into pieces, bring to a boil over high heat, then simmer over low heat without stopping the fire or adding water, for about 3 hours until the soup is concentrated to 10,000 grams, then filter with a clean cloth.