Method of stir-frying Guangdong cabbage (vegetarian dish) Material: Guangdong cabbage 3g, salt, sugar, with a spoonful of light soy sauce

Method:

Heat the pot with oil, stir-fry the cabbage, add light soy sauce, salt, sugar and high fire, and stir-fry for 2-3 minutes, then take out the pot. The method of cooking pig's hands with peanuts and plum blossom beans (Guangdong soup) Material:

1 peanuts

2 plum blossom beans, candied dates (not photographed)

3 pig's hands

4. Scrape off the hair on the pig's hands with a paper cutter:

5. Boil water in a pot, put a slice of ginger, and iron the pig's hands to remove the smell

After the big fire is boiled, turn to medium fire for half an hour, and then turn to low fire for 1 hour, then add monosodium glutamate and salt.

Peanut and plum bean pot with pork feet smells fragrant and moist, and it has the functions of benefiting qi, nourishing blood and lubricating skin. For lying-in women,

it also has the function of promoting lactation and can also be used as an auxiliary treatment for beriberi. Pig hands contain a lot of collagen, which is converted into gelatin in the cooking process. The unique mesh structure of gelatin can effectively improve the skin. The practice of Hakka stewed chicken in Guangdong Hakka stewed chicken is one of the famous Hakka dishes in Guangdong. In Hakka restaurants, the stewed chicken we eat is usually stewed with Chinese angelica, Radix Astragali and Radix Codonopsis. In ordinary families, you can make a delicious Hakka stewed chicken without matching herbs. The materials and methods are simple: half a chicken, 2 large pieces of ginger, 3 bowls of hot water and stew for 2 hours. This method was taught to me by sister, a Hakka from the chicken stall in the vegetable market. She said that in her hometown, this is how to eat. It's cold, so stewing chicken is the easiest. Eating meat and soup can warm your body and raise your beauty. Ingredients: half Zhanjiang chicken, 2 chunks of ginger and 3 bowls of hot water

Practice:

1. Wash all the materials. Slap the ginger pieces loosely.

2. Cut the chicken into several large pieces and blanch it (or omit it).

3. Put the chicken pieces and ginger into a stew pot, add 3 bowls of hot water, stew for 2 hours, season with salt, and then eat the soup to eat meat.

The effect of Hakka stewed chicken: enriching blood and qi, nourishing face and strengthening body. Stewed chicken can be eaten with your hands when you take it out. The meat is tender and the chicken tastes good. Original taste is the best. Or dip in soy sauce, or ginger and onion oil, which is also good.

Chicken breeds can also be selected from other places. If you are afraid of too much oil, peel off the chicken skin before stewing the chicken. You can also stew it in a pressure cooker. After an hour, the chicken will be stewed rotten, which is most suitable for the elderly and children. The practice of barbecued pork rice (Guangdong cuisine) Whether barbecued pork rice is delicious or not is the key. Therefore, the steps of making thick juice must be optimistic. It tastes better with honey instead of sugar!

a few words:

1. When barbecuing, cut a few crossings on the meat to make it tasty. If you have enough time, you can marinate the meat for one night, which will make it more tasty. This method is also suitable for grilled chicken wings and other dishes.

2. When barbecuing, put a piece of tin foil paper on the plate to avoid the sauce of barbecued pork sticking to the baking plate, which is convenient for cleaning.

3. When the meat is roasted and sliced, wait until the meat is slightly cool before cutting, which is easy to shape.

4. When the rice is almost cooked, you can spread the pork slices on the rice and stew for a while, so that the stewed rice tastes more delicious.

illustration: sliced pineapple chicken [raw material]

half a tender chicken, four large pineapples, and a little wine and onion. Raw flour, pepper, soy sauce.

[ Cooking method]

Wash the chicken, cut into pieces and marinate with soy sauce and pepper for 15 minutes. Cut the pineapple into small pieces for later use. Boil the chicken nuggets in boiling water for 2 minutes, take them out, clean them, burn them in a red pot, add oil, saute shallots, add chicken nuggets, take up wine, add a little water, cover them and cook for 5 minutes, then add pineapple, stir-fry them for a few times, add salt and monosodium glutamate, and thicken them with raw flour to serve. Meizhou, a thousand-year-old ancient city of Hakka bean curd, is known as the "Hakka capital". People from the Central Plains "moved their clothes to the south" here, which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Fried water tofu the size of a matchbox into golden yellow, stuffed the stuffing made of pork and fish into it, put chopped green onion and sesame oil, and simmered it in a chicken soup earthenware pot until the aroma overflowed. I think the Hakka people who came to Meizhou didn't have a bag of jiaozi for a while, which made it so delicious.

Practice:

◆ Chop the lean meat and fish respectively, soak the shrimps and cut them into pieces, cut the salted fish into pieces, and dice the onions. Put all the materials in an enlarged bowl, add seasoning and stir until it is gummed for later use;

◆ Picked and washed cabbage, boiled in oil, salt and boiling water, and served;

◆ Tofu is rinsed and dripped dry, four pieces are opened at a time, a small amount of tofu is removed with a spoon, a little raw flour is sprinkled, the fish is brewed, and it is fried in a wok until it is slightly yellow.

◆ Heat the earthen pot, add a tablespoon of oil and saute ginger slices, add the soup and bring to a boil, add the cabbage and tofu and bring to a boil for a while, add the sauce and stir-fry until it is ready to serve. The raw materials of honey bean fillets are

2g of pomfret meat, 15g of honey beans, 1g of carrots and 1g of ginger. Seasoning: 3g of peanut oil, 1g of salt, 1g of monosodium glutamate, 2g of white sugar, proper amount of wet flour and 5g of sesame oil.

Making

1. Cut off the old tendons of honey beans, slice carrots and ginger, peel mandarin fish meat, cut it into mud with the back of a knife, add a little salt, monosodium glutamate and cornstarch, mix well until it is gummed, put it in a flat pan, spread it dry, fry it with a small torch until both sides are cooked, and scoop up the slices.

2. Add oil to a wok, add ginger slices, carrots, honey beans and salt and stir-fry until it is cut off.

3. Stir-fry the honey beans until they stop growing, then add fried fish slices, monosodium glutamate and white sugar, thicken them with wet raw flour and pour sesame oil.

Features: the honey beans are crisp and green, and the fish fillets are delicious. Dried meat with fruit juice [raw materials/seasonings]

One fat and tender chicken, about 1,25g, 3g of stewed shark's fin, 4g of cooked lean ham and 1g of lean pork are laid. 3 slices of ginger, 3 slices of onion, 3 teaspoons of refined salt, 2 teaspoons of monosodium glutamate, 1.5 teaspoons of sesame oil, .5 tablespoons of cooking wine, wet starch and cooked lard, 3 cups of clear soup and 3 cups of boiled water.

[Production process]

1．. Slaughter and depilate the hairy chicken. Cut the pork, each piece weighs about 1 grams, cut 25 grams of ham into grains, and cut 15 grams into filaments.

2. Wash the wok and put it on medium fire, add lard, add 1g of clear soup, 1 teaspoon of refined salt and appropriate amount of sesame oil, put the stewed shark's fin and shredded ham and cook for about half a minute, dilute it with wet starch, and put it in a bowl.

3. Slowly pour the shark's fin into the chicken cavity from the opening of the chicken's back skin, and tie the door tightly with grass.

4. Put the pork in a boiling water pot for about half a minute, add the ham and bring it to a rough boil, then pick it up and put it in a stew pot. Put the chicken in the pot and bring it to a boil for about 1 minute, then take it out and wash it. Poke a few small holes in the spine with an iron needle to remove the stings, and put it back up in a crowded pot. Then add ginger, onion, cooking wine, 2 teaspoons of refined salt and boiled water in sequence, cover the pot, steam for about 9 minutes in a steamer, take out the chicken, remove ginger, onion, pork and ham, skim off the floating foam on the noodle soup, filter the soup with a clean towel, and put the chicken back in the pot (chest up, head against chest).

characteristics: this dish is original, tender and nutritious.