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Cold! Cold! Cold! Guangdong people, these kinds of hot and spicy casserole foods taste best in cold weather.

The temperature is diving, and Guangdong goes into winter overnight! Take out the down jacket and warm coat in the closet. In addition to keeping warm measures, we can't ignore the food. As soon as the weather is cold, all kinds of shabu-shabu are the most popular in Guangdong. Huahui Gourmet introduces five kinds of shabu-shabu food to you, which is the favorite of Guangdong people in winter. You can also try it at home!

XX chicken pot, Fangcun chicken pot, XX tree chicken pot ... When it comes to chicken pot, Cantonese people always have the best chicken pot in their minds, which may be the inconspicuous shop in their own lane, or the fly restaurant that goes to the suburbs to look for it. Anyway, steaming chicken pot is eaten when the weather is cold, not to mention how warm and happy it is.

super easy to do! Homemade chicken pot

Ingredients: 1 chicken, vermicelli sauce, oyster sauce, light soy sauce, cooking wine, ginger, garlic, green pepper, onion and coriander

Practice

1. Buy fresh chicken, clean it, gut it and chop it into pieces;

2. The onion, ginger, garlic and green pepper are well treated, and are respectively diced and sliced for later use;

3. Put oil in a hot pan, add ginger and garlic until fragrant, add chicken pieces and stir-fry until the chicken pieces are brown;

4. Add 2 tablespoons of houzhu sauce, stir-fry evenly, then add appropriate amount of oyster sauce, soy sauce and cooking wine, and stir-fry;

5. Pour the stir-fried chicken pieces into a sand pot, add water without ingredients, boil over high fire, and turn to low heat for about 45 minutes;

6. When the chicken is soft and waxy, add green pepper, cover the pot and stew for a few minutes;

7. Finally, collect the juice from the fire, and the delicious chicken pot can be eaten!

When the weather is cold, several restaurants in Guangzhou that eat mutton pot will become full of enthusiasm, and the "fish-mutton fresh pot" cooked with fish and sheep in casserole pot is really fresh and delicious. Do you know that the word "fresh" is a combination of "fish" and "sheep"? Just thinking about it, I think it tastes great. Cantonese people really love this taste.

Ingredients: 1 kg of mutton, 1 bass, 1 kg of white radish, green garlic, ginger and salt

Practice

1. After the mutton is cleaned, stew it in a casserole until the meat is crisp and soup is thick.

2. Peel and shred radish, cut green garlic into minced garlic, peel and slice ginger for later use;

3. Clean the perch, remove the internal organs, dry the surface moisture, and fry in a hot pan until both sides are golden;

4. When the heated water does not reach the bass, after the fire boils, turn to low heat and cook until the soup turns white;

5. Then pour the boiled mutton and soup into the pot for cooking fish, spread shredded radish, boil and turn to low heat for 15 minutes;

6. Finally, add a proper amount of salt, sprinkle with minced green garlic, and boil for another 5 minutes;

7. Fish and mutton are fresh and delicious. Try it.

When it comes to Guangdong, how can there be no beef offal? The beef offal shops all over the streets and lanes are the best proof. The weather is cold, the pot is boiled, 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, making everyone unbearable. Go to eat beef offal pot after work!

beef offal pot without food stalls

ingredients: beef brisket, tripe, beef intestines (beef offal can be purchased according to the parts you like), white radish, pork chop sauce, crystal sugar, soy sauce, soy sauce, star anise, cinnamon, fragrant leaves, pepper, dried tree pepper and ginger slices

1. Practice

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2. Wash and cut all the beef offal, put it into the pot with cold water until the water has not reached the meat, add cooking wine and ginger slices, blanch without covering the pot cover, skim off the floating foam, and cook until there is no floating foam, and then take it out for later use;

3. Take a clean casserole, except the white radish, add all the beef offal and the above-mentioned materials and sauces, pour hot water without beef offal, and simmer for 1.5 hours after the fire is boiled;

4. Pour in the white radish and stew for about 3 minutes until the radish is also cooked;

5. finally, collect the juice, and you can eat it out of the pot. when you eat it, add some garlic Chili sauce to make it taste better.

There is probably no place where people like to eat palms as much as Guangdong. Palm also generally refers to the wings of a goose. Generally, you can eat it and cook it. There are both wings and feet of a goose. Some shops may not use goose's feet or goose's feet, but they may use duck's wings and feet, but they are handled well, and they are as rich and delicious as they are. There are several shops in the old city of Guangzhou that are very popular, so you might as well search and punch in.

Pot the palm with minority taste

1 kg of materials, ginger, garlic, soy sauce, soy sauce, oyster sauce, abalone juice and cooking wine

Practice

1. Cut the ginger and garlic first, cut the palm in half, clean it, and put it in a pot with cold water for use;

2. Put oil in a hot pan, add ginger and garlic until fragrant, pour them into the palm and stir fry, and add a proper amount of cooking wine to remove the fishy smell;

3. Add a proper amount of soy sauce, soy sauce, oyster sauce and abalone juice, and stir well;

4. Pour the stir-fried palm into the casserole, add water without ingredients, and then turn to low heat for about 3 minutes.

5. You can eat the juice after the fire, and you can add your 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 sand pot and cook them on the table. At that moment, I felt that it was really super-sensational, and it was delicious while it was hot. No matter whether it's raw sausage, chicken or octopus, you can try to cook any ingredients. It's punctual!

Cantonese flavor means raw sausage

Materials: 1 kg raw sausage, several peppers, half onion, onion, coriander, ginger, salt, sugar, cooking wine, soy sauce, and oyster sauce

Practice

1. Clean the raw sausage in advance, add two spoonfuls of raw flour and one spoonful of cooking wine.

2. Then boil water, add cooking wine and ginger slices, blanch the raw sausage and wash it for later use;

3. Put the blanched sausage into a clean basin, add salt, sugar, cooking wine, soy sauce, oyster sauce, stir well and marinate for about 2 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, add oil in a hot pot, add onion, ginger and garlic, and saute until fragrant;

6. Put the seasoned sausage into the pot, cover the pot, turn to low heat, and pour a circle of cooking wine around the pot;

7, stew for 5 minutes, put the pepper in and stew for 5 minutes;

8. Finally, put the coriander and onion in, turn off the fire and cover the pot, and wait for two minutes to eat!