Characteristic Cantonese cuisine recipes practice
Characteristic Cantonese cuisine recipes practice, there are eight major Chinese cuisines, Cantonese cuisine, that is, Cantonese cuisine, is one of the eight major cuisines, there are many varieties of Cantonese cuisine, pay attention to the original flavor of the ingredients themselves, and the practice of its extremely elaborate. Here's a look at the featured Cantonese cuisine recipes.
Characteristic Cantonese cuisine recipe practice 1
Cantonese cuisine specialties - braised pig's feet
Preparation of ingredients
The main ingredients: pig's feet 750 grams, salt, green onion 13 grams each, 8 grams of ginger, sesame oil, 25 grams of cooking wine, 5 peppercorns, 50 grams of rock sugar, 1300 grams of soup.
Method Steps
1, the pig's hooves scraped and washed, chopped off the tip of the claw split in half, boiled through the water into the cool water.
2, ginger, green onion pat broken to be used.
3, with a frying spoon will be a little sesame oil hot, into the rock candy fried into purple, put the soup adjusted to the degree of light red.
4, add pig's feet, cooking wine, green onions, ginger, salt, pepper, soup boiling remove the foam, with a large fire until the pig's feet color, move to a small fire stew, collect the thick juice into.
Cantonese Specialties - Squid Pork Cake
Ingredients
1 squid (soaked in water to soften it), 1 piece of pork (half fat and lean is good), salt, sugar, soy sauce, oil
Step by step
How to do
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1. Chop the softened squid and mince the pork.
2, and then the chopped squid into the chopped pork and then slightly chopped, add salt, sugar, soy sauce, raw oil, fierce fire steam five minutes can be.
Cantonese Specialties - Kaiping Three Cups Goose
Ingredients Preparation
Seasonings: three cups of juice (150 grams of soy sauce, 150 grams of sugar, 150 grams of Guangdong rice wine), 30 grams of green onion, 20 grams of ginger, 8 grams of sugar, 6 grams of chicken powder, 10 grams of soy sauce.
Method Steps
1, the grass goose slaughtered clean, pot into the boiling water, lifting the neck of the goose into the water scalded on high heat for 30 seconds to the epidermis out of the skin tightly, to the epidermis air-dried and then coated with soy sauce.
2, the pot into the salad oil to 200 degrees, into the goose medium heat frying about 3 minutes to the color of the golden red when fishing out of the oil.
3, cooker add salad oil 50 grams, burned to 50% hot, into the onion, ginger stir-fried incense, into the clean spices fried 2 minutes out of incense, add three cups of juice, sugar, soy sauce, broth, chicken powder, down into the fried goose boil on high heat, change to low heat with a lid simmer for about 45 minutes to cook, take out the spices do not need. Guests order when the goose removed into 8 cm long, 0.5 cm wide strips, loaded into the dish, the soup in the pot in the water starch thickening, dripping 5 grams of salad oil will be poured on top of the juice can be.
Cantonese Specialties - Stir Fried Lotus Root
Preparation of Ingredients
Lotus root contains a variety of nutrients such as vitamins, carbohydrates, etc., which has a spleen and stomach, nourishing Yin Yin and blood edible effect. Lotus root can be turned into lotus root powder by industrial means, which is a more common fitness tonic. When choosing fresh lotus root, it is best to choose one with short joints, a thick body, and a fresh aroma. Lotus root can be prepared in a variety of ways, with Cantonese people using it in soups, which is considered to be a positive therapeutic method. Taking lotus root as a stir-fry is a more homemade.
Method Steps
Ingredients: 500 grams of lotus root, 100 grams of Tang celery, 30 grams of minced garlic, 20 grams of minced ginger, a little bit of fermented soybean paste, oyster sauce, salt, sugar, peanut oil, each in moderation.
Method: lotus root peeled and washed, sliced, a little water to spare; celery washed and cut into pieces to spare; open the pot of oil, burst the garlic and ginger mushrooms, under the lotus root slices and celery stir-fry for a few moments, add a little milk, oyster sauce to continue to stir-fry to salt, sugar seasoning, on the plate will be done.
Cantonese Specialties - Homemade Waxed Rice
Ingredients
Ingredients: rice, Chinese sausage (recommended to use the "Emperor Emperor" brand of Chinese sausage), dried shiitake mushrooms. Kale (you can also use your favorite other leafy greens), salad oil, scallions, seafood soy sauce, chicken powder, Meiji fresh sauce, sesame oil, sugar, water
Steps
1, rice washed and soaked for 1 hour to drain;
2, sausage blanch in boiling water, drained slices;
3, pot of boiling water with a few drops of oil, put in a few drops of oil. Boiling water put a few drops of oil, put the kale blanch, take out and spare;
4, mushroom softened and sliced;
5, scallions, seafood soy sauce, chicken powder, the United States of America, fresh flavor sauce, sesame oil, sugar, water made of seasoned soy sauce;
6, rice into a casserole dish, add boiling water and boil over high heat to boil (the amount of water and the same amount of rice can be boiled on the same time as the usual), to be the water in the pot to dry out the turn to a small fire;
7, open the lid spread sausage and mushroom slices;
8, from the edge of the dripping salad oil, cover the pot with a lid on low heat for 5 minutes (so that you can eat a delicious potpourri it);
9, turn off the heat and then simmer for another 15 minutes, put in the vegetables, drizzle with seasoned soy sauce and mix well can be.
Cantonese Specialties - Duck with Shiso
Ingredients
Ingredients: half a net duck (about 500g), 10g of fresh shiso, 2 slices of ginger, 2 cloves of garlic, 2 sticks of dried chili pepper, seasoning: 1 teaspoon each of salt, white pepper (5g), 1 tablespoon (15ml) of Cantonese rice wine. 1 tablespoon (15ml) salt, 1 teaspoon (5g) white pepper powder, 1 tablespoon (15ml) Guangdong rice wine, 1 tablespoon (15ml) light soy sauce, 1 tablespoon (15ml) dark soy sauce, 1 teaspoon (5ml) sesame sesame oil, 1 teaspoon (5g) sugar, 1 tablespoon (15ml) stock, 500ml oil (50ml)
Methods
Rinse the duck well under cold water, and carefully remove any remaining hairs with a small pair of tweezers. Remnants of stray hairs, chop off the duck tips at the end.
Chop the fresh perilla. Chop the ginger. The garlic is minced and then chopped into fine pieces. The dried chili peppers are cut into pieces.
Mix 1/2 teaspoon salt, 1/2 teaspoon white pepper, Cantonese rice wine, and soy sauce well, and apply to the surface of the cleaned duck, and marinate in a container for 20 minutes.
Remove the duck from the marinade and drain. Heat the oil in a frying pan over medium heat until it reaches 50 percent. Hold the marinated duck with a slotted spoon and carefully place it in the oil for deep-frying, trying to submerge the meat as much as possible, and using a frying spoon to scoop up the hot oil and pour it over the submerged meat.
Fry about 7 minutes, until the duck meat until the surface of the golden brown, the meat is mature (cut no longer have blood oozing out), you can fish out and control the excess oil, let cool.
In a sauté pan, heat 1 tablespoon of the oil over medium heat until it reaches 5 degrees Celsius. Stir in the minced ginger and garlic, then add the minced perilla and dried chili peppers and stir-fry to combine. Add the soy sauce, the remaining white pepper, the sugar, the stock, and the sesame sesame oil, stirring well and bringing to a boil.
Cooled duck meat evenly chopped into 5cm long, 3cm wide pieces on the plate, drizzled with the good shiso sauce can be.
Specialties of Cantonese cuisine
1, white cut chicken
White cut chicken is one of the most famous dishes in Guangdong, it is a fresh whole chicken processed and washed, put into the boiling water scalded, boiled, and then lift the chicken up every 5 minutes, pouring out the soup in the abdominal cavity. After boiling, lift the chicken up every 5 minutes, pour out the soup in the chicken's abdominal cavity, repeat two to three times, the purpose is to let the chicken abdominal cavity inside and outside the heat consistency, and finally lifted up, put into cold water to soak, so that the chicken skin color is very beautiful, and then put the chicken into boiling water for 5-8 minutes, lift the chicken up to put into cold water to soak, and then take it out and cut it into small pieces on a plate, and then dipped in the sauce water can be eaten.
The color of the white cut chicken is golden and beautiful, very nice, taste: fat and tender, chicken is very tender and firm and slightly sweet, very tasty.
2, roast goose
Roast goose is a very famous dish in Guangdong, roast goose is usually a whole baby goose treatment, cleaned and put into the boiling water scalding skin, and then over the cold water, coated with sugar water to dry the wind and marinated, put into the oven to cook. Roasted goose skin color charred yellow, very attractive, eat the texture: crisp outside and tender inside, very fresh and delicious, very tasty.
3, roast suckling pig
Roasted suckling pig is a specialty of Guangdong Province. Roasted suckling pig is the choice of young tender suckling pig as raw materials, after the roasted suckling pig skin charred and attractive, eat up the texture: outside the crispy fluffy, very tasty, suckling pig skin after the roasted become very crispy delicious, not at all greasy mouth, it is really worth to try a famous dish.
4, braised pigeon
Braised pigeon is one of the traditional dishes of Guangdong Province, the use of young tender pigeon, after brining and then deep-fried braised pigeon skin color beautiful, taste: soft and tender, even the bones of the pigeon are soft, very delicious. Pigeon is a very nourishing body ingredients, can be used to stew or braised to eat, are very good.
5, honey barbecue pork
Honey barbecue pork is one of the traditional dishes of Guangdong, but also Guangdong people and Hong Kong people love to eat a famous dish. Honey BBQ pork is made of pork as raw material, add BBQ pork sauce, oyster sauce, garlic, cooking wine, honey, sugar and peanut oil to make it. Honey barbecue pork color red bright good-looking, the taste is: sweet and soft, very rice dish.
6, Crispy BBQ pork
Crispy BBQ pork is a traditional Cantonese dish, the choice of pork, add rose dew, five spice powder, coarse grains, roasted and made. Crispy roast pork's crispy skin is the biggest . Characterized by very crispy and delicious, the pork is tender and tasty.
7, baked lobster in soup
Baked lobster in soup is a famous traditional dish in Guangdong. Baked lobster with soup is made of lobster as a raw material, add the soup made. Baked lobster in soup shrimp meat is tender and delicious, very tasty. Baked lobster in soup is a variety of banquets in Guangdong, New Year's Eve, or feast guests essential dish.
8, Steamed Garoupa
Steamed Garoupa is one of the characteristics of Guangdong's famous dishes, choose to use fresh Garoupa to deal with clean, add green onions, ginger and water salt marinade to deodorize, steamed, add soy sauce, sesame oil can be added to the steamed fish seasoning. The taste of steamed eastern star garoupa: very fresh and fragrant, the meat is tender and tasty, very tasty.
9, a one abalone
A one abalone is the most famous famous dishes in Guangdong, is one of the top ten Cantonese dishes. A one abalone selection of large abalone as raw materials, after cooking, add the soup drizzled, is a color and flavor of a famous dish. Ah Yat Abalone is very fragrant, tender and fresh, which makes people eat it with lips and teeth.
10, abalone juice buckle Liao ginseng
Abalone juice buckle Liao ginseng is a famous dish in Guangdong Province. Bao juice buckle Liao ginseng is to choose sea cucumber as the raw material, add abalone juice, is a very famous dish.
Specialty Cantonese Recipes 3 What are the Cantonese dishes? 1, white burnt mussels White burnt mussels is one of the specialties of Guangdong. Choose fresh and tender elephant mussels, wash and slice them, put them into boiling water, immediately fish them out and plate them for dipping. 2, Pepper Salt Segue Shrimp Pepper Salt Segue Shrimp is a Guangdong specialty. Selected fresh shrimp, also known as crawling shrimp, processed and washed, add salt and pepper made. Pepper salt shrimp taste: tender and delicious, crispy outside and soft inside, a very good special dish. 3, garlic bone Garlic bone is one of the traditional dishes of Guangdong. Garlic Bone is made from tender pork ribs with garlic, ginger, soy sauce and peanut oil. Garlic Bone is deep-fried and tastes like crispy outside and tender inside, very salty and delicious, a good dish with color and flavor. 4, white burned shrimp White burned shrimp is one of the most famous dishes in Guangdong. White burn shrimp generally choose fresh basil shrimp as raw materials, processed and washed, water open to add wine, ginger, into the prawns to cook 2 to 3 minutes to fish out of the plate, eat, dip material water can be. White burned shrimp taste: very fresh and flavorful, shrimp tender and slightly sweet, very tasty. 5, coconut ice sugar bird's nest Coconut ice sugar bird's nest is a traditional Guangdong point of view, is very suitable for female friends to eat the "beauty dish". Bird's Nest with Coconut Milk and Rock Sugar is made from bird's nest and flavored with coconut milk and rock sugar. Bird's Nest with Coconut Milk and Rock Sugar has an attractive color and taste: light, sweet and delicious, it is a very good dessert. 6, papaya stewed clams Papaya stewed clams is a traditional Cantonese specialty, but also a very suitable for female friends to eat dessert. Papaya stewed clams is a very nourishing dessert, moderate consumption is very good for women's health. 7, pineapple goulash Pineapple goulash is a Cantonese specialty. Pineapple Goulash is made with lean pork, egg, pineapple and tomato sauce. The color of pineapple goulash is golden red and attractive, and the taste of eating: sweet and sour, slightly spicy, soft and delicious. This dish is very popular with children. 8, dry fried beef river Dry fried beef river is a Guangdong specialty snack. Dry Fried Beef River is the choice of river noodles, beef, sprouts, green onions made of. The taste of Dry Fried Beef River: savory and delicious. 9, Guangdong morning tea Guangdong morning tea is a lot of Guangdong people love to eat. There are many varieties of Cantonese morning tea, including barbecued pork buns, intestinal noodles, thin-skinned shrimp dumplings and so on. 10, the old fire soup The old fire soup is a traditional Cantonese dish. Cantonese people love to drink soup, and it is the kind of small fire slowly boiled all kinds of nourishing soup. There are meat in the old fire soup, plus a variety of nourishing medicinal herbs, slow simmering over a small fire, the soup is fragrant and flavorful, very nourishing to the body.