Complete Cantonese Cuisine Recipes

Complete Cantonese Cuisine Recipes. Cantonese cuisine is also called Cantonese cuisine. It is one of China’s specialties. It has unique dishes and tastes and is well-known at home and abroad. Fame, Cantonese cuisine also has many cooking techniques, with steaming as the main technique. Let’s take a look at the large collection of Cantonese cuisine recipes. Cantonese recipe 1

How to make Cantonese-style soy sauce chicken

I personally like to use this brand to make soy sauce for soy sauce chicken.

Add a small packet of five-spice marinade to make the soy sauce chicken even more fragrant.

Add ginger slices, green onions, garlic cloves and cooking wine to the water in the pot.

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If there are few people or a small amount of food, you can also put only half a chicken

Put all the ingredients into the pot and use Bring to a boil and let the chicken soak in the juices.

Continue cooking over medium heat, remember to turn the chicken over every once in a while so that the whole chicken can be well soaked and evenly flavored.

You can also use a spoon to drizzle the juice on the skin of the whole chicken every once in a while to make the chicken look brighter.

Wait until the chicken skin is full of soy sauce color, cook until the soup absorbs the flavor, then take it out, cut it into pieces and place it on a plate, and you can eat it. It is very delicious.

Cantonese recipe 2

How to make chicken feet with black bean sauce

1. Cut off the toes of ten chicken feet.

2. Put it in a pot, add a spoonful of cooking wine, half a spoonful of dark soy sauce and blanch the water.

3. Blanch the chicken feet, wash away the foam and drain the water.

4. After heating the oil in the pot, put the chicken feet into the pot and fry them. Cover them.

5. Fry until golden brown as shown in the picture, remove and set aside.

6. Put the fried chicken feet into the pot and cook over high heat for ten minutes.

7. Take the cooked chicken feet out and let them cool, dry the surface water and cut them in half.

8. Chop ginger, garlic, Laoganma spicy sauce, and 20 pieces of tempeh. Set aside.

9. Put the chicken feet into the bowl.

10. Add appropriate amount of light soy sauce, dark soy sauce, salt, chicken powder, pepper, spicy sauce, sesame oil, minced ginger, minced garlic, cornstarch, peanut oil, mix well, and marinate Make it for 20 minutes.

11. Place the marinated chicken feet on a plate and place the black bean sauce on top.

12. Place the plate in a pot of boiling water, cover it, and steam over low heat for 30 minutes.

13. Finished product picture.

Tips & Warm Tips

1. Add half a spoonful of dark soy sauce when the chicken feet are blanched in the pot. In this way, the color of the cooked chicken feet will be very uniform, and you can save the chicken feet. Color this step.

2. When frying the chicken feet in the pan, if oil splashes, the chicken feet must be covered with a lid. After frying, cook over high heat for ten minutes until they become tiger skin-like, or soaking them in water for several hours will have the same effect.

3. Add the ingredients to the chicken feet and marinate them for 20 minutes. The steaming time depends on personal preference. Generally, 30-40 minutes is more suitable. Cantonese recipe 3

Steamed pork ribs with black bean and pepper

Steamed pork ribs with black bean and pepper is a favorite taste of many people. It retains the original flavor of the ribs and adds the spiciness of black bean and pepper, while avoiding Without the cumbersome steps such as frying, it is a very homely and friendly meat dish. I have read many recipes and tried them, but the pork ribs are not tender enough or not tasty enough. This recipe was summed up after N times of preparation. For me, it is the simplest and most successful.

Materials

Pork ribs, a little tempeh, ginger, dried red pepper, green onion, light soy sauce, cooking wine, sugar, starch

Method

1. Rinse the tempeh with water to remove the salt on the surface and chop it into pieces with a knife. Cut the ginger into mince, cut the dry red pepper into short pieces, and chop the green onion into finely chopped pieces.

2. Wash the spareribs and drain them, then add chopped tempeh/minced ginger/light soy sauce/sugar/cooking wine/starch, mix well. Let it sit and marinate for at least two hours (I sometimes marinate it overnight to prepare it for the next day, and just put it in the refrigerator and cover it).

3. After the water in the steamer is boiled, put the ribs and container into the drawer. After steaming over high heat for 20 minutes, sprinkle with dried red pepper and continue steaming for 10 minutes, then turn off the heat. (If you want it spicier just mix the chiles into the marinade).

4. Take out of the pan and sprinkle with chopped green onion. The meat is fresh and tender, and the soybean flavor is alluring.

Tips

This dish will be more delicious if it is slightly sweeter.

Cantonese Fried Chicken

In the same way, the whole chicken can be marinated, but after soaking for 15 minutes, turn the chicken over and bring it to the stove to boil, then turn off the heat and soak for another 40 minutes. That’s it.

Ingredients

2 chicken legs, 1/2 cup water, 13 cups Cantonese oil chicken sauce

Method

(1) Blanch the chicken legs in boiling water to remove the blood, then drain and set aside.

(2) Put the Cantonese oil chicken sauce into the pot and bring to a boil, then add the chicken legs, add 1/2 cup of water, cover the pot and cook for 3 minutes Turn off the heat. Let the chicken legs soak for another 25 minutes, then take them out and let them cool.

(3) Apply sesame oil on the cooled chicken legs, then cut into pieces and arrange on a plate, then pour a little marinade on top and serve.

Steamed Pork Ribs with Black Bean Pepper

Ingredients

Pork short ribs, 1 tsp tempeh, 3 garlic, 1 red pepper, a little chopped green onion, a spoonful of soybean paste Half, 1 spoon of rice wine, salt, sugar and a little MSG, half a spoon of sesame oil

Method

1. Wash the pork chops and cut into small pieces, soak the black bean in hot water and then crush it. Stir the garlic into mince and cut the red pepper into slices.

2. Pour the pork ribs with two tablespoons of water and lightly grasp them with your hands (allowing the ribs to absorb the water and make them more tender and smooth), add black bean paste, minced garlic, salt, sugar and MSG After seasoning, add rice wine, mix with a spoon, then add cornstarch and mix evenly. Finally, add chopped green onion, chili and sesame oil, mix well, pour into a steaming tray and refrigerate for four hours until ready.

3. Heat a pot of hot water over high heat, put in a steaming tray and steam for fifteen minutes before serving.