Guangzhou cuisine is clear but not light, fresh but not vulgar, with exquisite materials and diverse varieties. It is also compatible with many western dishes, and pays attention to the momentum and grade of the dishes.
Chaozhou belonged to Fujian in ancient times, so Chaozhou cuisine combines the flavor of Fujian and Guangdong, and is good at cooking seafood and sweets, with mellow taste, among which soup dishes are the most distinctive.
Dongjiang cuisine, also known as Hakka cuisine, is a Han nationality in the Central Plains who lives in the mountainous area of Dongjiang. Its dishes are rich in local flavor and are good at frying, frying, uncovering and baking. Commonly known as Hakka dishes, they are often based on the recipes used by Hakka people in Meizhou, but except Meizhou in the east, there are Hakka people in Shaoguan in the north of Guangdong, Shenzhen in the south of Qingyuan and Maoming in the west.
On the whole, Cantonese cuisine is characterized by wide selection of ingredients, novelty and freshness, light taste, rich taste, clear but not light, tender but not raw, oily but not greasy, with five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, strong in winter and spring, and many dishes have unique flavors.
Famous Cantonese dishes include stewed snake chicken, Long Hudou, roast suckling pig, Dongjiang brine chicken, boiled prawns, roasted goose, snake oil beef, Cantonese moon cakes, Shahe rice noodles and boat porridge. This paper introduces several common Hakka dishes, and you can try them if you can. 1. Braised pork with pickles Ingredients: half a catty of pickles (preferably Hakka pickles), one catty of pork belly, garlic, pepper, monosodium glutamate, oil, salt and a little water. Production process: first cut the pork belly into small pieces, fry the fat part in a hot pot for 3 minutes, then mash the nuts and put them in the pot, then put the remaining pork in the pot and stir-fry it, adding a little. Mash Suan kernel (called garlic in Hakka) and put it in a pot. Cut the pickles into small pieces and put them in the pot for 3 minutes. Add the freshly fried meat, add a little water, add pepper, cover the pot and cook for 2 minutes, then add a little monosodium glutamate and salt. 2, eggplant raw materials:
Eggplant 500g, pork 100g, vegetable oil 500g, soy sauce 35g, cooking wine 5g, monosodium glutamate 1g and starch 30g.
Method:
1. Wash pork, cut eggplant into 0.3 cm thick slices, cut both sides into horizontal and vertical flower knives, cut onion, ginger and garlic into sections, and soak starch in water.
2. When the wok is on fire, pour in the vegetable oil. When it is 70% hot, add the eggplant slices and fry them thoroughly. Remove and control the oil. Put the pot back on the fire. Add a little oil, stir-fry minced meat when the oil is hot, and add chopped green onion, Jiang Mo, 10g soy sauce and cooking wine to thicken the stuffing.
3. Fry eggplant slices, put meat in the middle of every two slices, put them in a bowl, steam them in a cage for minutes, and plate them.
4. Put the wok on a big fire, put a little oil, add minced garlic, 25g soy sauce, monosodium glutamate and broth, thicken it with water starch into a thin sauce, put some bright oil and pour it on the eggplant.
Features: the juice is shiny, elegant and generous, soft, rotten, tender and smooth, and has a rich taste. 3. Basic materials for making tofu
[Ingredients]: Board tofu, lean meat, fish, dried shrimps, salted fish and Chinese cabbage.
"Accessories": onion, ginger
"Seasoning/marinade": the production process of sesame oil and pepper.
Chop lean meat and fish separately, soak shrimps and cut into pieces, cut salted fish and diced onions. Put all the ingredients into an enlarged bowl, add seasoning and stir until it is gelatinous for use;
Clean the cabbage, put it in oil, salt and boiling water, boil it and hold it;
Wash and drain the tofu, open four slices at a time, remove a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, and fry it in an oil pan until it is slightly yellow;
Heat the casserole, add a tablespoon of fried ginger slices, add the soup and bring to a boil. Add cabbage and tofu and cook for a while. Stir-fry the sauce and serve. comment
Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "dressed up" moved here, which not only brought the atmosphere of top-grade study, but also formed their own Hakka food culture. Fry the matchbox-sized tofu into golden brown, put the stuffing made of pork and fish in it, add chopped green onion and sesame oil, and simmer in the chicken soup casserole until the aroma is overflowing. I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food. Braised pork with plum vegetables is famous for its fat. If you are on a diet to lose weight, this dish is not for you. Generally, people who taste this dish for the first time will stop eating chopsticks because of its fatness. However, when you boldly chew a piece and your mouth is full of oil, you will think that it is definitely not as fat as braised pork. Plum vegetables absorb oil, pork belly will bring the fragrance of plum vegetables, and the combination of plum vegetables and fat pork belly can really be said to be delicious (Hakka dialect). 1, a large piece of pork belly with skin, boil water, put it in and cook until it can be inserted with chopsticks, and take it out. Make a small hole in the skin surface with a fork. The denser the holes, the better, so that the fried skin will be fluffy. Rub some soy sauce on the skin while it is hot. 2, put a lot of oil in the oil, burn it to 70% to 80% heat (the smoke on the oil surface spreads around and the oil surface is calm), and put the whole piece of meat into the pot and fry it. It is best to cover it with a pot cover to avoid oil leakage and burns. Turn off the heat, fry the skin, remove and drain the oil. 3. Soak the whole meat skin in water until the skin becomes soft, take it out and drain it. 4. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl. 5. Wash the plum vegetables, wash the sand and chop them up. Heat the wok, stir-fry dried plum vegetables in a white pot (that is, without oil), and serve. 6, take a small bowl, put two pieces of milk, sugar, soy sauce, soy sauce, rice wine, star anise powder, salt, etc. Mix well with a little water, adjust the taste according to your own taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into a bowl and boil it. After cooking, pour the meat into a bowl and steam the bowl in a pressure cooker for about half an hour until the meat is soft and can be taken out. 7. Buckle a dish on the bowl, turn it upside down, pour the juice out of the bowl, scald some dishes around the edge, and take out the bowl. Add some chicken essence, sesame oil and water starch and pour it on the braised pork. You're done! note:
1, when seasoning, you can also add a pepper or sour plum (sweet plum is also ok) to the juice, which is a bit sour and spicy to stimulate the appetite.
2. It is more delicious to buckle the meat and eat it every meal. The plum vegetables at the bottom are soaked in oil juice, the greasy taste is absorbed, and the rice porridge is very appetizing. 5. Hakka brine chicken brine chicken is a famous dish commonly used in Hakka banquets. Using tender chicken as raw material, the chicken is slaughtered, eviscerated, washed and dried without cutting into pieces. Then wrap the whole chicken in toilet paper and simmer it in parched salt. It's cooked Salt? Chicken is tender and delicious, nourishing and nourishing. [Required materials] Material: 1 chicken (about 3 kg) 3 kg of raw salt.
Yarn paper 1 sheet.
[Cooking process] 1. Wash the chicken, dry it, hang it, and dry it as much as possible.
2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading.