Cantonese cuisine, referred to as Cantonese cuisine, is one of the eight major cuisines in China, there is "food in Guangzhou" reputation. Guangdong is located in the subtropical, near the South China Sea, four seasons of evergreen, rich in produce, mountain treasures and sea food everything. Here are some of the ways I organize, I hope to help you!

Specific as follows:

Steamed pork ribs with black beans and peppers:

Materials: pork ribs, black beans and a little bit of soybean, ginger, dry red pepper, green onions, soy sauce, cooking wine, sugar, starch.

Practice

1. Black beans after a bit of water to wash off the surface salt, with a knife chopped. Ginger cut into minced, dry red pepper cut short, green onion cut scallions.

2. Ribs wash and dry water, add crushed tempeh / ginger / soy sauce / sugar / cooking wine / starch, mix well. Leave to marinate for at least two hours *** I sometimes prepare the next day's at night on the marinade overnight, put the refrigerator covered can be ***.

3. Steamer water rolled ribs with container into the drawer. Steam on high heat for 20 minutes, sprinkle dry red pepper continue to steam for 10 minutes off the fire. ***If you want to be spicy mix the chili peppers in the marinade***.

4. Out of the pot sprinkled with chopped green onions can be. The meat is tender and the black bean flavor is attractive. Tips this dish slightly sweet mouth will be more fresh.

Guangdong oil chicken practices:

Materials: 2 chicken thighs, 1/2 cup of water, 13 cups of Guangdong oil chicken sauce.

Practice

***1***Put the chicken thighs into boiling water and boil for a while to remove the blood water, then drain and set aside.

***2***Bring the Cantonese Chicken Sauce to a boil in a saucepan. Add the chicken thighs, add 1/2 cup of water, cover the pan with a lid and cook for 3 minutes before removing from the heat. Let the chicken thighs soak for another 25 minutes, then remove and let cool.

***3***Aromatic oil is applied to the cooled chicken thighs, which are then cut into pieces and plated on a plate with a little marinade drizzled over them.

Black Bean Steamed Phoenix Claws:

Materials: 1 catty of phoenix claws, ginger, peppercorns, scallions,

Seasoning A: pickled red pepper, ginger, scallions, black beans.

Seasoning B: 1 tablespoon of bean paste, ginger and garlic paste, 1 tablespoon of sesame oil, 1 tablespoon of mash, 4 tablespoons of steamed fish soy sauce, monosodium glutamate (MSG), sugar, pepper powder moderate.

Practice

1***Cut off the phoenix claw nails.

2***Clean it well and mix it with very little salt and 2 spoons of rice wine.

3***Put cool water in the pot, add ginger, peppercorns, green onions to boil, then add the phoenix claws to cook, about 10 minutes, the chicken claws should be at least half-cooked, otherwise the back is not easy to steam.

4*** boiled phoenix claws fished up to dry the water, and cut into 2 halves.

5***Put oil in the pot, fry the phoenix claws with medium heat, fry until the skin becomes crispy, very sticky feeling. ***This time the phoenix claws to 7, 8 minutes cooked is appropriate ***.

6*** fried phoenix claws, the pot to leave a little oil, will be added to the tempeh stir-fried, and then add seasoning A stir fry a few times can be.

7***Mix the phoenix claws with Seasoning B, spread it in a bowl, and then sprinkle the fried Seasoning A on top.

8*** Then steam on the steamer. If the front phoenix claws are already 7, 8 minutes cooked, steam on high heat for 10 or so minutes.

If it's not cooked enough, you need to steam it slowly over a lower heat for longer until it's crispy.

9***Then drizzle some of the black bean sauce from the steamed chicken claws and sprinkle some chopped scallions on top.