XX chicken pot, Fangcun chicken pot, XX tree chicken pot ... When it comes to chicken pot, Guangdong people always have the best chicken pot in their hearts, which may be a humble shop in their own alley or a fly restaurant in the suburbs. Anyway, the steaming chicken pot is eaten when the weather is cold, let alone how warm and happy it is.
Super easy to do! Homemade chicken pot
Ingredients: 1 chicken, vermicelli sauce, oyster sauce, soy sauce, cooking wine, ginger, garlic, green pepper, onion and coriander.
working methods
1, buy fresh chicken, wash, gut and chop into pieces;
2, onion, ginger, garlic and green pepper are respectively processed and diced and sliced for later use;
3. Put oil in a hot pan, add ginger and garlic to saute until fragrant, add chicken pieces and stir-fry until the chicken pieces are brown;
4. Add 2 tablespoons of sauce, stir fry evenly, then add appropriate amount of oyster sauce, soy sauce and cooking wine, stir fry;
5. Pour the fried chicken pieces into the casserole, add water to the ingredients, and turn to low heat for about 45 minutes after the fire is boiled;
6. When the chicken is soft and delicious, add green pepper, cover the pot and cook for a few minutes;
7. finally, the juice is collected by the fire, and the delicious chicken pot can be eaten!
As soon as the weather is cold, several restaurants in Guangzhou that eat mutton pot will become in full swing. The "fish and mutton pot" cooked with fish and sheep in casserole is really delicious. Do you know that the word "fresh" is a combination of "fish" and "sheep"? Just thinking about it, I think it tastes good. Cantonese people really like the taste.
Ingredients: mutton 1 kg, perch 1 kg, white radish 1 kg, green garlic, ginger and salt.
working methods
1. After cleaning the mutton, stew it in a casserole until the crispy soup is thick.
2. Peel and shred radish, cut green garlic into minced garlic, peel and slice ginger for later use;
3. Wash the perch to remove internal organs, dry the surface moisture, and fry in a hot pot until both sides are golden;
4. The heated water has not passed the bass. After the fire boils, turn to low heat and cook until the soup turns white;
5. Then pour the cooked mutton and soup into the pot where the fish is cooked, spread shredded radish, boil and turn to low heat for 15 minutes;
6. Finally, add a proper amount of salt, sprinkle with chopped green onion and garlic, and roll for another 5 minutes;
7, fish and sheep fresh, fresh taste. Let's have a try.
Speaking of Guangdong, how can there be no beef offal? The grocery stores all over the streets are the best proof. The weather is cold, the pot is boiling, and the beef offal pot is indispensable. Add some radishes and vegetables. It tastes warm and delicious, and the fragrance floats all over the street, which is unbearable. Go to eat beef offal pot after work!
Don't lose the beef offal pot in the food stall.
Ingredients: burdock, tripe, tripe (beef offal can be purchased according to your favorite parts), white radish, pillar sauce, crystal sugar, soy sauce, star anise, cinnamon, fragrant leaves, pepper, dried tree pepper and ginger slices.
working methods
1, boil a pot of boiling water for later use, peel and wash the white radish, and cut it into hob blocks for later use;
2. Wash and cut all the beef offal into pieces, put it into the pot in cold water, add cooking wine and ginger slices, blanch without covering the pot cover, wash the floating foam, and take it out for later use after boiling until there is no floating foam;
3. Take a clean casserole, add all the beef offal and the above materials and sauces except the white radish, pour in hot water without beef offal, and simmer for 1.5 hours after boiling over high fire;
4. Pour in the white radish, then simmer for about 30 minutes, waiting for the radish to be cooked;
5. Finally, after collecting the juice, you can eat it out of the pot. When eating, add some garlic Chili sauce, which tastes better.
There may be no place where people like to eat palms. The palm also refers to the wings of a goose. Generally, it can be eaten and cooked. There are goose wings and feet. Some shops may not use goose web or goose web, but they may use duck wings and feet, but they handle them well. They are as rich and delicious as them. There are several shops in the old city of Guangzhou that are very popular. You might as well search and punch in.
Xiao Zhong tasty zhangyibao
Ingredients: 1 kg, ginger, garlic, soy sauce, soy sauce, oyster sauce, abalone juice, cooking wine.
working methods
1, first cut the ginger and garlic, cut the palm in half, clean it, and blanch it in cold water for later use;
2. Put oil in a hot pot, add ginger and garlic to saute, pour into the palm of your hand and stir fry, and add a proper amount of cooking wine to remove the smell;
3. Add a proper amount of soy sauce, soy sauce, oyster sauce and abalone juice and stir fry evenly;
4. Pour the fried palm into the casserole, add water without ingredients, boil over high fire and turn to low heat for about 30 minutes;
Finally, you can eat fruit juice after the fire. You can also add favorite side dishes, such as mushrooms, fungus, vegetables and so on.
Bobo Pot, China on the tip of the tongue, is one of the most famous dishes in Cantonese cuisine. It's cold, watching the ingredients make a "bang bang" sound in the casserole, and then serving them to the table for cooking. I felt really sensational at that moment, and it was delicious to eat while it was hot. Whether it's raw sausage, chicken or octopus, you can try to cook any ingredients. Right on time!
The representative of Cantonese cuisine is sausage.
Raw sausage 1 kg, a few peppers, half an onion, onion, coriander, ginger, salt, sugar, cooking wine, soy sauce and oyster sauce.
working methods
1, clean the raw sausage in advance, add two spoonfuls of raw flour and one spoonful of cooking wine, grab it evenly for several times and then rinse it;
2. Then boil water, add cooking wine and ginger slices, blanch the raw sausage and wash it for later use;
3, blanched raw sausage into a clean basin, add salt, sugar, cooking wine, soy sauce, column sauce, oyster sauce, stir evenly and marinate for about 20 minutes;
4. Treat other ingredients, wash and slice onion, slice ginger, pepper and garlic, dice onion and wash coriander for later use;
5. Take a clean casserole, put oil in a hot pot, and add onion, ginger and garlic to saute;
6. Put the seasoned raw sausage into the pot, cover the pot, turn to low heat, and pour a circle of cooking wine on the side of the pot;
7, simmer for 5 minutes, put the pepper in and simmer for another 5 minutes;
8. Finally, put the coriander and onion in, turn off the fire and cover, and wait for two minutes to eat!