Cantonese cuisine originated in Guangdong and is one of the eight traditional cuisines in my country. It is famous all over the world for its strict selection of ingredients, delicious quality, fine workmanship, and health care. In addition, since overseas Chinese in Guangdong account for about 60% of the country's total, most overseas Chinese restaurants also focus on Cantonese cuisine. Cantonese cuisine can be said to be an important business card of Chinese food culture overseas.

After years of inheritance and development, Cantonese cuisine has now formed three distinctive local flavors, namely Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. I have worked in Guangdong for many years, and I would like to recommend to you 9 of the most favorite hard dishes of Cantonese people, which are absolutely authentic Cantonese flavors.

Guangzhou cuisine originated in Guangzhou and combines the characteristics of Dongguan cuisine, Siyi cuisine, Zhongshan cuisine, Nanhai cuisine, Panyu cuisine, Shunde cuisine and other local specialties. It has fine selection of ingredients, rich ingredients and fresh ingredients. It has the characteristics of not vulgar, light but not bland, oily but not greasy, etc. Its taste emphasizes freshness, tenderness, clearness, refreshing, smoothness and fragrance.

Guangzhou cuisine also incorporates many Western cuisine practices, paying great attention to the grade and momentum of the dishes. It is especially good at stir-fries. It can also change according to the seasons. For example, Guangzhou cuisine in winter and spring is more rich and spicy. Guangzhou cuisine in summer and autumn tends to be lighter.

There are many famous dishes in Guangzhou cuisine, such as boiled chicken, steamed pork ribs and roast goose with black bean sauce, steamed grouper, boiled shrimp, etc. Here are three recommended hard dishes in Guangzhou cuisine.

White-cut chicken

Ingredients

1 three-yellow chicken, ginger, onion, garlic, salt and soy sauce.

Method

1. Choose chicken: To make an authentic white-cut chicken, you must choose three-yellow chicken.

2. Boiling chicken: To achieve crispy skin and tender meat, white-cut chicken requires very particular attention to the control of the heat. You can use the seven-up-eight-down method, that is, boil a pot of water first (it must be able to cover the chicken). , add ginger slices, green onion segments, and appropriate amount of salt to the water. After the water boils, grab the chicken head and put it into the boiling water. Take it out after 1-2 seconds. Repeat seven times, that is, seven times; at the eighth time, add the chicken head. Put it directly into the pot, that is, eight times.

3. After the chicken is put into the pot, turn to low heat and cook for 20 minutes. Do not cover the chicken during the cooking process. This will help the fishy smell of the chicken come out. After 20 minutes, turn off the heat and soak the chicken in hot water for a few minutes before taking it out.

4. Cross the cold river. After taking the chicken out of the pot, place the chicken in ice water for about 10-20 minutes. This will make the chicken skin tighter, smoother and more tender, and have a better texture.

5. Cut into pieces. Cut the chicken into pieces after it has cooled. This will ensure that the chicken does not fall apart during the cutting process.

6. Prepare dipping sauce. The dipping sauce can be prepared according to your own taste, usually mince the garlic, chop the green onion, and add soy sauce.

Steamed pork ribs with black bean sauce

Ingredients

500 grams of pork ribs, starch (5 grams), 1 teaspoon of light soy sauce, black bean sauce (15 grams), oyster sauce, chopped green onion , a little salt.

Method

1. Chop the ribs into small pieces of about 3 cm, wash and drain the ribs, and put them on a plate.

2. Add black bean sauce, oyster sauce, light soy sauce and salt to the ribs and stir evenly.

3. Pour an appropriate amount of water into the steamer and bring to a boil, then put the marinated ribs into the steamer and steam them over water.

4. Steam for about 20 minutes, add chopped green onion and serve.

Boiled shrimp

Ingredients

500 grams of shrimp, ginger slices, green onions, cooking wine, pepper, steamed fish soy sauce, and appropriate amount of oil.

How to do it

1. Choose shrimps: You must choose big shrimps with curved bodies and bright colors.

2. Clean the shrimp: Cut off the shrimp whiskers, use a toothpick to pick out the shrimp thread, squeeze out the black part of the head, and then clean it.

3. Add appropriate amount of water to the pot, add cooking wine and ginger slices, and bring to a boil over high heat.

4. After the water boils, pour the shrimps in. After the water boils again, take out the shrimps and drain them.

5. Arrange the shrimps on a plate, top with steamed fish soy sauce, and add the green onions.

6. Pour an appropriate amount of oil into the pot and heat it, then add Sichuan peppercorns, stir-fry out the fragrance, remove the Sichuan peppercorns, and then pour the hot oil on the shrimps after placing them on the plate. They will make a sizzling sound and the aroma will overflow. The boiled shrimp is done.

Chaozhou cuisine originated from the Chaoshan area of ??Guangdong. It began in the Tang Dynasty and developed in the Song Dynasty. After the Ming Dynasty, it continued to introduce new ones and entered a period of rapid development. In modern times, because of its "color, aroma, taste and shape", it has It is beautiful and well-known at home and abroad.

Chaozhou cuisine carefully selects ingredients and uses various cooking methods to pursue the ultimate "color, aroma, taste and shape". It is famous for cooking seafood. Beets, soups and vegetarian dishes are the most distinctive, but beets are the most distinctive. Most, there are hundreds of styles. Another feature of Teochew cuisine is that there are twelve dishes on the table. The first and last dishes are served with beets, and the second half is served with salty snacks.

Representative dishes of Chaozhou cuisine include hot and sour oysters, thick mushroom mustard greens, Chaozhou "cold cold", colorful shredded frozen duck, braised pork loin with ginseng, red turtle skirt, braised pork trotters, baked oysters, Braised foie gras, etc., here are 3 recommended hard dishes in Teochew cuisine.

Thick Mushroom Mustard Greens

Ingredients

Ingredients: 1000 grams of mustard greens, 500 grams of pork belly.

Accessories: 30g dried shiitake mushrooms, 500g pork tibia, 10g ham.

Seasonings: 5 grams of salt, 4 grams of MSG, 3 grams of alkali, 20 grams of chicken fat, and 30 grams of self-refined lard.

Method

1. Wash all ingredients and soak the dried mushrooms in water.

2. Cut the mustard core into two pieces, cut the pork belly and ham into pieces, and chop the pork bones into sections.

3. Add 2.5 liters of water to the pot, bring to a boil, add soda ash, blanch the mustard core for 30 seconds, take it out, then rinse the alkaline smell with water, and peel off the outer membrane of the mustard.

4. Add chicken oil to a hot pan, then add soaked mushrooms and stir-fry, add 50 ml of water and MSG and cook for 30 seconds, then set aside.

5. Heat the pot over medium heat, add self-refined lard, and after the oil boils slightly, add mustard cores and soak them in oil for 30 seconds. Drain the oil and pour it into a casserole with a bamboo grate on the bottom.

6. Pour out the remaining oil in the pot, add pork belly and pork tibia to the hot pot and stir-fry, then add rice wine, salt, and 1 liter of water, then pour it into the casserole, cover the casserole, and use medium heat. Simmer for about 40 minutes.

7. Remove the pork bones and pork belly from the casserole, add the mushrooms, and simmer over medium heat for about 10 minutes. Take out the vegetables from the casserole and place them on a plate, leaving the original juice for later use;

< p> 8. Pour the original juice into the wok, add sesame oil, pepper, MSG, etc., and add wet starch to dilute and thicken, then pour it on the mustard core after placing on the plate.

Chaozhou "Daleng"

Chaozhou "Daleng" is not actually a dish, but a popular branch of Chaozhou cuisine. Its preparation is very simple, just steam fresh seafood. Then wait for it to cool and then dip it into soybean paste, pesto oil, etc. before eating. This way of eating not only reduces the loss of nutrients in the ingredients, but also retains the freshness of the seafood.

Colorful Frozen Shredded Duck

Ingredients

Ingredients: 1/2 roast duck, 3 mushrooms, 1/4 carrots, 40 grams of rice noodles , 2 stalks of celery.

Ingredients: 3/2 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon sugar, 1 tablespoon water.

Method

1. Debone the roast duck, remove the fat, and cut into thick strips.

2. Wash the carrots and celery and cut into thin strips, blanch them in boiling water, remove and drain.

3. Soak the mushrooms in water, squeeze out the water, add an appropriate amount of oil and sugar, stir evenly, steam until cooked, and then cut into strips.

4. Heat the pan and add an appropriate amount of oil. After the oil boils, add rice noodles for frying. When the rice noodles are crispy, take them out and place them in the center of the plate. Then put other ingredients on the plate and put the duck strips. At the top.

5. Pour the ingredients into the pot and bring to a boil. After boiling, pour it onto the ingredients on the plate.

Dongjiang cuisine belongs to the water-based genre of Hakka cuisine, with Huizhou cuisine as the main representative. The dishes are mostly meat, with less seafood and other aquatic products. Dongjiang cuisine is heavy on oil and pays attention to the fragrant and salty taste of the dishes, which has a unique local flavor.

The main representatives of Dongjiang cuisine include braised pork with plum vegetables, Dongjiang salt-baked chicken, Hakka stuffed tofu, pork belly and chicken, etc. The following are three hard dishes of Dongjiang cuisine.

Braised Pork with Plum and Cabbage

Ingredients

400g pork belly with skin, 50-80g prunes, 2 green onions, 1 shallot, 3 slices of ginger , 1 spoon of cooking wine, 1 small spoon of starch, 2 spoons of bean curd juice, 1 spoon each of very fresh soy sauce and oyster sauce, half a spoon each of white wine and white sugar, appropriate amount of oil and dark soy sauce.

Method

1. Wash the ingredients to be washed, slice the ginger and cut the green onion into sections. Wash the prunes and soak them for more than 2 hours.

2. Add an appropriate amount of water to the pot, put the whole piece of pork belly into the water, add cooking wine, ginger slices, and green onion segments, cook over high heat, remove the pork belly, drain, and apply a layer of old cooking wine on the surface. Pour the soy sauce until the surface is dry.

3. Heat the pan and add an appropriate amount of oil. Fry the pork skin against the surface of the pan. The surface of the pig skin will be colored and bubbling slightly. Take it out and cut it into pieces about 6 mm thick after it cools. Slices of meat.

4. Place the meat slices in a basin, then add oyster sauce, very fresh soy sauce, white wine, and sugar, and stir evenly.

5. Marinate for about 2 hours, take out the meat slices, put them into a bowl, keep the pork skin side close to the surface of the bowl, and set aside the soup left during marinating.

6. After soaking the prunes, squeeze out the water, cut into small pieces, and put the upper part of the meat in the bowl. Pour in the marinating juice and steam it in a steamer for about 2 hours.

7. After steaming, pour the juice in the bowl into the pot, and then add a small spoonful of starch to thicken it.

8. Place a plate on top of the bowl with the steamed meat, and quickly turn it upside down to form the meat. Pour the thickening juice over the meat and sprinkle with chopped green onion. Serve.

Hakka Yong Tofu

Ingredients

Ingredients: 1 piece of old tofu, 50 grams of meat filling, 4 dried shiitake mushrooms,

Accessories: 2 green onions, 2 cloves of garlic, salt, oil, pepper, cooking wine, light soy sauce, oyster sauce, water starch, diced red pepper.

Method

1. Wash the ingredients, soak the dried mushrooms in water, and soak the tofu in light salt water for about 15 minutes.

2. Chop the dried mushrooms and add them to the meat filling, then add pepper, salt, light soy sauce and other condiments and mix evenly;

3. Cut the old tofu into cubes shape, use a semicircular spoon to make a small pit in the center of the tofu (do not poke through), and fill the small pit with meat filling.

4. Heat the pan and add an appropriate amount of oil. After the oil is hot, put the tofu pieces with meat filling into the oil pan and fry until they are slightly brown, and continue to turn them over and fry until they are all slightly yellow ( It is advisable to fry the side with the meat filling first). After frying the tofu cubes, place them in a casserole.

5. Add a small amount of oil to the pot, add onions and minced garlic and stir-fry until fragrant, add a spoonful of oyster sauce and bring to a boil. After boiling, pour it into a casserole and simmer over low heat for about 10 minutes.

6. Pour in appropriate amount of sesame oil and water starch, sprinkle with chopped green onion and diced red pepper and serve.

Pork belly wrapped with chicken

Ingredients

Ingredients: 1 pork belly, 1000 grams of old hen.

Accessories: 1 spoon of cooking wine, 4 slices of ginger, 2 slices of gastrodia elata, one green onion, appropriate amount of salt, angelica root, dangshen, coriander, wolfberry and pepper.

Method

1. Prepare food: wash the pork belly, remove the chicken feet, chicken head and chicken butt.

2. Put the accessories in the chicken belly, then stuff the chicken into the pork belly. Sew the pork belly with a needle and thread. After sewing, put it in a casserole and cook for about 40 minutes. You can try it with chopsticks first. Under doneness, if chopsticks can pass through the pork belly, it can be removed.

3. Remove the stitches after taking them out, take out the chicken, and cut the pork belly into strips. If the pork belly is still hard, you can put it into a casserole and cook it for about 30 minutes. Take out the chicken and shred it with your hands. Add sesame seeds and other seasonings.

Cantonese cuisine has a rich variety of dishes, and many dishes are even famous at home and abroad, becoming an important business card in Chinese food culture.

This article only briefly introduces the three major cuisines in Cantonese cuisine, and briefly introduces the methods of 9 of the most popular hard dishes of Cantonese people. It cannot summarize the whole picture of Cantonese cuisine. Please stay tuned for the delicacies joint purchase, which will be published in the follow-up The article continues to update the recipes of classic Cantonese cuisine, allowing you to deeply appreciate the beauty of Cantonese cuisine.

Topic: Authentic Cantonese flavor, which dish is your favorite?