Many people like to eat delicious Cantonese recipes, especially for people from other provinces. Making a delicious Cantonese dish requires not only understanding the culture of Cantonese food but also mastering the cooking of Cantonese food. What are the preparation methods? The following are the cooking tips of Cantonese cuisine that I have compiled for you. I hope it can help you.

Cantonese cuisine cooking secrets

Double pepper braised flying clams and lotus root box

Ingredients: 8 flying clams.

Accessories: 200g minced pork, 30g fat granules, 10g green pepper, 10g green pepper, 5g minced garlic.

Seasoning: 150 grams of very fresh soy sauce, 3 grams of sesame oil, a little pepper, 30 grams of sugar, 5 grams of MSG, 15 grams of chicken fat, 5 grams of Huadiao wine, and 500 grams of vegetable water.

Preparation:

1. Boil the clams in boiling water until they are raw and remove the meat, then mix the minced meat and fat, add a little base flavor to make a meat filling and set aside.

2. Mix the seasonings and boil them into soy sauce and set aside.

3. Take half a shell of a flying clam, spread a little dry cornstarch on the inside, stuff it with clams and meat filling, fry it in an oil pan until it is mature, and put it on a plate.

4. Stir-fry the green pepper, garlic, and green peppercorns and pour them in hot oil, then pour in the pre-mixed soy sauce.

Pumpkin and Dried Steamed Flower Crab

Ingredients: 1 flower crab

Accessories: 200 grams of pumpkin, 6 dried shrimps

Seasoning: 150 grams of very fresh soy sauce, 3 grams of sesame oil, a little pepper, 30 grams of sugar, 15 grams of chicken fat, 5 grams of MSG, 5 grams of Huadiao wine, 500 grams of vegetable water

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1. Cut the pumpkin into two pieces, remove the seeds, and cut into eight-centimeter slices. Set aside.

2. Soak the dried shrimps in warm water for 5 minutes, drain, drain, and set aside.

3. Clean the flower crabs, slaughter them and set aside.

4. Fully combine all seasonings and vegetable water.

5. Place the flower crabs, pumpkin and dried shrimps in a soup plate until the prepared soup is added, put it in a steamer and steam for 40 minutes, take it out of the pot and drizzle with oil.

How to cook Cantonese cuisine

Sea delicacies in oil

Ingredients: 50 grams of jellyfish skin, 50 grams of conch slices, 50 grams of arctic clams.

Accessories: 150 grams of black bean sprouts, 50 grams of fresh pepper.

Seasoning: 30 grams of very fresh soy sauce, 5 grams of sesame oil, 20 grams of pepper oil, 10 grams of sugar, 8 grams of chicken powder, 30 grams of water.

Preparation:

1. Remove the saltiness from the jellyfish skin, cut into shreds, blanch and then pass through ice water.

2. Blanch the conch slices and then pour them into ice water; blanch the black bean sprouts and let cool until set aside.

3. Stir all the seasonings thoroughly and make a sauce. Set aside.

4. Place the black bean sprouts on a plate, place shredded jellyfish, conch slices, and arctic clams on top, pour the juice on it, heat the pan with peppercorn oil and pour on it.

Crescent bone with wine

Ingredients: 300 grams of crescent bone, 2 green peppers, 1 beauty pepper.

Accessories: 5 grams of star anise, 3 bay leaves, 3 grams of pepper, 10 grams of green onions, 8 grams of ginger, and 20 grams of green garlic sprouts.

Seasoning: 30 grams of Jin Mark Delicious Dark Soy Sauce, 20 grams of extremely fresh soy sauce, 5 grams of sesame oil, 10 grams of black soybeans, 20 grams of rice wine, 5 grams of salt, and 800 grams of water.

Preparation:

1. After the crescent bones are boiled, add the auxiliary ingredients, salt, rice wine and dark soy sauce to a new pot and simmer until cooked. Set aside.

2. In a separate pot, add black soybeans, green pepper, and beauty pepper until fragrant, add crescent bone, and other seasonings for a very fresh taste. Finally, add sesame oil, green garlic sprouts, and serve on a plate.

Cooking of Cantonese cuisine

Roasted tomato and sour soup, crispy bean yellow beef

Ingredients: 250 grams of beef brisket.

Accessories: 150 grams of organic tomatoes, 50 grams of white kidney beans, 10 grams of green peppercorns, and 5 grams of garlic slices.

Seasoning: 20 grams of Heinz tomato chili sauce, 15 grams of garlic chili sauce, 10 grams of very fresh soy sauce, 20 grams of white vinegar, and 100 grams of water.

Preparation:

1. Cut the organic tomatoes in half, tighten the roasted skin and take it out. Evaporate the white kidney beans until crispy and set aside; cook the beef until crispy and set aside.

2. In another pot, add garlic slices and green peppercorns and stir-fry, then add Heinz tomato chili sauce and garlic chili sauce and stir-fry, then bring the main and auxiliary ingredients and other seasonings to a boil, and pour in the beef and tomatoes, cook until soft and fragrant, then serve.

Sakura shrimp mixed with Majiagou crispy celery

Ingredients: 20 grams of Taiwanese cherry shrimp.

Accessories: 100 grams of Majiagou celery, 30 grams of fried peanuts.

Seasoning: 25 grams of delicious Yuanqing sauce, 5 grams of sesame oil, 15 grams of white vinegar, 15 grams of garlic juice, 5 grams of spicy millet, and 3 grams of sugar.

Preparation:

1. Soak Majiagou celery in ice water and set aside.

2. Mix the seasonings together and set aside.

3. Mix the Majiagou celery with the prepared sauce, put it on a plate and sprinkle with cherry blossom shrimp and crushed peanuts.