Today, I want to talk to you about the common seasonings and special ingredients I use when making Cantonese cuisine.

Cantonese cuisine is one of the traditional food cultures in China, with rich and varied tastes and unique cooking methods.

In the process of learning to cook, I gradually became familiar with these seasonings and ingredients and incorporated them into my cooking.

Now, let me share my personal experience and feelings with you!

1. Common seasonings:

1. Light soy sauce:

Light soy sauce is an indispensable seasoning in Cantonese cooking.

It is a kind of fresh soy sauce, which adds color and fragrance to dishes and brings out delicious taste. Every time I cook Cantonese food, I use light soy sauce to flavor it, which makes it more delicious.

2. soy sauce:

soy sauce is also one of the commonly used seasonings in cantonese cuisine.

It's fermented soy sauce, which is dark in color and used to color and refresh. I usually add a little soy sauce to stir-fry to make the dishes look more appetizing.

3. Oyster oil:

Oyster oil is a unique seasoning of Cantonese cuisine, with a strong flavor and aroma. I often fry vegetables in oyster sauce to make them more delicious.

4. broad bean paste:

broad bean paste is a spicy seasoning, which is used for seasoning and improving taste. I like to stir-fry meat with bean paste to add flavor to dishes.

Second, special ingredients:

1. Abalone:

Abalone is a common high-grade ingredient in Cantonese cuisine, which is rich in protein and nutrition.

I try to cook with abalone every Chinese New Year or important occasion, which makes the dining table more luxurious.

2. Shrimp:

Shrimp is a seafood ingredient often used in Cantonese cuisine.

whether steamed, fried or boiled, shrimp can bring delicious taste to dishes, and it is my family's favorite.

3.? Glutinous rice ingredients:

Glutinous rice is the key ingredient for making Cantonese dim sum, such as glutinous rice chicken and glutinous rice pearl pigeon.

4. scallop:

scallop is one of the precious ingredients in cantonese cuisine, and it is used to make scallop wings, scallops and other dishes, with rich seafood aroma.

5. bacon:?

preserved meat is a major feature of cantonese cuisine, such as sausage, bacon and preserved duck. The unique aroma of bacon adds flavor to dishes.

6. Bamboo shoots:

Vegetables commonly used in Cantonese cuisine can be fried, steamed and boiled in soup, with fresh and refreshing taste.

Beibei has something to say:

Common seasonings and special ingredients play a vital role in making Cantonese cuisine.

They not only determine the taste of dishes, but also highlight the unique flavor of Cantonese cuisine.

By skillfully using the combination of these seasonings and ingredients, I can cook authentic and delicious Cantonese cuisine, and at the same time, I feel the joy of cooking and the charm of creation.

Come and try it, and create your own Cantonese cuisine with your skillful hands and mind!