I. Shiitake Mushroom and Vegetable Heart The steps are very simple: 1: Cut the hydrated shiitake mushrooms or fresh shiitake mushrooms into slices. (Dry shiitake mushrooms can be soaked in warm water for more than half an hour before they can be developed.) 2: Pour a little oil into a frying pan, and when the oil is hot, pour in the oyster sauce and soy sauce (the amount can be decided according to taste and the number of mushrooms). 3: Stir-fry well, then pour in the chopped mushrooms and cabbage. Stir fry until the mushrooms soften and shrink. Stir-fry until the mushrooms are soft and reduced in size and the color of the sauce is evenly distributed, then turn off the heat and serve. There is no need to put salt in this dish because the oyster sauce and soy sauce are already very salty, and there is no need to put monosodium glutamate (MSG), as it is already fresh enough. When you first put in the mushrooms, you may feel a little dry, don't add them, stir-fry them and they will stir-fry out the moisture. And the consistency of the oyster sauce just saves the thickening process. Shiitake mushrooms can be either hydrated or fresh. Some people like the flavor of the hair of the water is enough, some people like fresh tender, as you choose:) two, oyster sauce bok choy, practice the same as above, the ordinary fried bok choy after adding one to two tablespoons of oyster sauce. Third, garlic bok choy, practice the same fried ordinary bok choy, in the bok choy began to shrink when adding garlic can be. The main points of making bok choy are to blanch the bok choy in boiling water before stir-frying, and to minimize the use of oil and salt, so as to make it as light and fresh as possible, which is the characteristic of Cantonese cuisine. Name Pan-fried Eggs with Hibiscus Sauce Cuisine Cantonese Cuisine Characteristics Golden color, tender and fragrant, delicious, famous in the north and south. Ingredients 200g of eggs, 60g of roast pork, 10g of mushrooms, 30g of sliced yucca, 10g of ginger. Seasonings 100 grams of oil, 10 grams of sesame oil, a little pepper, 10 grams of wet starch, 4 grams of salt, 3 grams of monosodium glutamate, the right amount of soup. Production process (1) the egg into the bowl, stir with chopsticks, add pepper, salt, monosodium glutamate, mix well (2) will be barbecued pork, mushrooms, magnolia slices, green onions, ginger, etc. are cut into julienne, put into the egg, and then stirred to be used. (3) frying spoon on the fire, pour in oil, burn to 7 ~ 8 into the heat, pour the eggs, frying over moderate heat until both sides are golden brown, until cooked. (4) Cook the eggs with the appropriate amount of broth, thicken the sauce with thinned wet powder and drizzle sesame oil. Recipe Name Fresh Borscht Sort Cantonese Cuisine Sort Type Specialty Soup Basic Characteristics See Basic Ingredients 1 tomato cut into small pieces, one quarter of a lemon rinsed, half of a cabbage cut into julienne strips, 1 tablespoon of minced garlic, 1 carrot peeled and cut into small pieces, 5 cups of water, 1 onion cut into small pieces, salt and pepper to taste. 1. Boil the water until it comes to a boil, add in all the ingredients and simmer for about one hour. 2. Season with salt and pepper. Tips: whether you find the restaurant's borscht especially fresh flavor, in fact, the trick is under the lemon. Bean curd bamboo and quail egg sugar water (Cantonese cuisine) Ingredients: 2 taels of bean curd bamboo (about 80 grams), 8 quail eggs, 1/2 taels of snow fungus (about 20 grams), 8 taels of rock sugar (about 320), 6 cups of water. Method: 1, softened bamboo, torn into small pieces to be used. 2, quail eggs boiled, soaked in cold water, shells. 3, snow fungus soaked in water for about 1 hour, fried to remove the hard tip, fly water, drained. 4, pounded rock sugar. 5, 6 cups of water to boil rolled under the snow fungus boil half an hour, add rock sugar, bamboo, cook until the rock sugar is completely dissolved, put the quail eggs into it. Remarks: Boil quail eggs in cold water to put down the eggs, if the eggs are boiled in boiling water, the eggshell will burst open. Icing sugar boil until dissolved, then turn off the fire, boil too long will bring sour flavor. Braised Fava Beans with Abalone (Cantonese) Ingredients: 1 cup of fresh fava beans, 1 can of pearl abalone, 2 pieces of ham, 1 dried scallop (steamed), 1 cup of soup, 2 teaspoons of water-soluble cornstarch, 1 tomato (cut into flowers), a little radish sprouts. Ingredients: Seasoning: 1 teaspoon each of wine and sugar, a pinch of salt. Method: 1, open the can and take out the abalone, drain the water. 2, broad beans peeled, put in boiling water blanching, drain the water. 3, ham sliced. 4, boiling soup, add scallop, seasoning, under the ham, abalone, broad bean petals mix well, cook until the bean is soft, thickening with water-soluble cornstarch, add a little cooked oil that is ready. 5, abalone braised bean with sauce on the plate, tomato flowers, radish sprouts decorative. 6, abalone braised bean with sauce on the plate, tomato flowers, radish sprouts. 7, abalone braised bean with juice on the plate, tomato flowers, radish sprouts decorative. 8, abalone braised beans with juice on the plate, tomato flowers, radish sprouts. Fresh Squid with Bean Paste (Cantonese cuisine) Ingredients: 1 fresh squid, 1 cucumber, 1 tablespoon of oil. Ingredients: Sauce: 1 teaspoon each of bean paste, sesame oil and wine, 1 tablespoon light soy sauce, a pinch of salt. Method: 1, fresh squid slaughtered and cleaned, remove the head, remove the purple membrane, cut long strips, blanch in boiling water until just cooked, drain, and wait for cold. 2, cucumber cut lengthwise, remove the head, remove the purple membrane, cut long strips, and wait for cold. 2, cucumber cut longitudinally, remove the flesh, cut wide strips, drained. 3, hot oil, under the fresh squid pockets well, add the mixed sauce material, stir fry evenly that is on the plate. Braised Pork Chop with Orange Sauce (Cantonese) Ingredients: 1 catty pork loin, 2 green onions (finely chopped), 1/2 orange (sliced), 2 tablespoons flour, 2 tablespoons oil, 3 tablespoons butter, 3/2 cups fresh orange juice, 1 cup water. Ingredients: Seasoning: 1 teaspoon salt, a pinch of pepper. Spices: 3/2 teaspoon vanilla, 1/2 teaspoon each thyme and black pepper, a pinch of rosemary. Method: 1: Wash the pork chop, add seasoning and mix well, coat with a thin layer of flour. 2: Heat oil, fry the pork chop until browned, remove from the skillet, clean the skillet and add 2 tablespoons of water to cook the pork chop. 3: Boil melted beef fat in a separate pot, sauté chopped green onion until browned, add the juice from (2), orange juice and 1 cup of water, bring to a boil. 4: Add the pork chop, add the spices, and cook for 15-20 minutes, then remove and cut into 1-cm-thick chunks and return to the pot to cook for another 20 minutes. Back to the pot to cook for 20 minutes, you can add a little salt, pepper to taste. 5, pork chops with juice on the plate, orange slices accompanied by a plate that is complete.