As the old saying goes, "Spring is born and summer grows." Spring is full of vitality, and everything grows luxuriantly in summer. This is the most colorful season of the year, and the mood also lights up. Fashionable people who advocate nature, in this spring and summer, naturally have a date with healthy food.

Reporters recently learned that Guangzhou Restaurant launched a healthy and beautiful carnival event of "Color, Drink and Food" from April to June, and Water Snake Village also launched a variety of summer delicacies on the occasion of its fifth anniversary. . Everyone can feel the charm of healthy and delicious food in this early summer.

Spring Healthy Dishes

The climate in spring is changeable. It is necessary to eat more fruits and vegetables to supplement vitamins to improve the body's immunity. Guangzhou Restaurant has launched a variety of healthy dishes that fully meet the needs of spring health preservation and are both fresh and natural.

Japanese style stir-fry

The green mustard and brocade fried clam slices are made from frozen clam slices, kale slices, corn bamboo shoots, fungus, red pepper strips, garlic slices, ginger slices, etc. The special thing about the material is that it uses mustard oil in the cooking process, which gives it a Japanese feel. This dish is colorful, crunchy and has a strong mustard flavor.

The fresh combination of barbecue and jam

Brazilian barbecue generally feels fatter, but the braised Brazilian pork with apple juice here is more refreshing. Because it is paired with applesauce and mixed vegetable salad, the applesauce has the effect of neutralizing fat, the mixed vegetable salad is green and healthy, and the roasted meat does not feel fatty when paired with the two.

Pudine made with pumpkin

When the waiter brought this dessert, everyone mistakenly thought it was ordinary mango sago pudding. Later they found out that it was actually made with pumpkin. Yes, this method can be described as unique, because pumpkin is not as moist as mango, and it also has the effect of tonifying and replenishing qi. The main raw materials used in this coconut-flavored sago and pumpkin juice pudding are cooked pumpkin juice, coconut juice, sugar, fish gelatin powder, cooked sago, fresh milk, cream, etc. It tastes smooth and delicious, with a rich coconut milk flavor and Pumpkin flavor, feels very special.

Zigua Cup also has a "mini" version

Zigua Cup is a traditional dish in Cantonese cuisine. I believe you are familiar with it, but Jinhua Mini Zhigua Cup is different from the traditional Zhigua Cup. Guagu has a very different feeling. The melon cup is made by the skillful hands of Guangzhou restaurant chefs and is only 5 centimeters in diameter and 6 centimeters in height. It has crystal clear orange-red crab roe on it. The appearance alone is very popular with girls. Although it is a mini version, there are still a lot of ingredients in the melon cup, including shredded ham, shredded chicken, shredded mushrooms, dried shrimps, etc., and it has a rich flavor. The melon cup itself is also very soft. You can use a spoon to scoop out the melon meat and eat it together, which makes it taste better.

Purple-backed geranium moistening cake

Purple-backed geranium is a kind of health-care vegetable. Its fresh stems and leaves have high vitamin C content. It also contains brassin, which can prolong vitamin C. The iron content is twenty to thirty times that of Chinese cabbage, radish and melons, and it has very good medicinal value. It has the effects of strengthening the spleen and appetizing, preventing and treating diabetes, and is very suitable for use in spring and summer. It is usually served cold or stir-fried, but the method here is quite special. Use purple geranium, orange juice, white sugar, white jelly, etc. to make cakes. The color is cute and red, and it tastes smooth and delicious.

Summer Fresh Ingredients

To cook special dishes, of course, you must be very particular about the ingredients. This series of dishes launched by Water Snake Village includes local characteristics. The ingredients combine the cooking methods of traditional Cantonese cuisine and new Cantonese cuisine, giving people a fresh feeling of summer sunshine.

Currents also “slim down”

I don’t know since when, slimming has become synonymous with health and fashion. No, even fish have jumped on this trend. Nowadays, the fresh grass carp used to make Shunde Yusheng must be stocked in the fish pond for a period of time after being bought, so that it can spit out the muddy smell and lose weight. When a customer orders, the chef will catch one on the spot and process it immediately.

Thin slices of raw fish are placed on an ice tray. The flesh is white and crystal clear. When eating, you can order mustard or soy sauce. It is very sweet and has no fishy smell. Since it is cooked to order, you will have to wait patiently to enjoy this dish.

Skinned beef is not fishy when steamed

Usually when we eat skinned beef, we usually fry it or boil it with Puning bean paste. We rarely steam it because the skinned beef is heavier. smelly. But here, contrary to the norm, skinned beef is steamed. There is not much ginger and green onion in the dish, but there is no fishy smell. The reporter asked the master for the secret, but the master laughed and refused to answer. He only said it was a secret recipe and did not want to reveal it. Skinned beef is firmer, has longer fiber, and has a fresher taste. Because most of these fish "die immediately upon entering the water" and are not easy to raise, fresh skinned cattle are rarely available on the market.

Shunde Gong Stir-fried King

Light Stir-fried King This Shunde Gong Stir-fried King is different from what we usually eat. It does not use leeks, dried shrimps, or shredded barbecued pork. Instead of heavy vegetables and meat, we use seasonal healthy vegetables and fish. For example, there are sweet and crisp local snow peas, Shunde fish greens, lily, ginkgo, pine nuts, etc. This dish has a low oil content and a light taste, making it very suitable for summer consumption.

Pudine made with pumpkin

When the waiter brought this dessert, everyone mistakenly thought it was ordinary mango sago pudding. Later they found out that it was actually made with pumpkin. Yes, this method can be described as unique, because pumpkin is not as moist as mango, and it also has the effect of tonifying and replenishing qi. The main raw materials used in this coconut-flavored sago and pumpkin juice pudding are cooked pumpkin juice, coconut juice, sugar, fish gelatin powder, cooked sago, fresh milk, cream, etc. It tastes smooth and delicious, with a rich coconut milk flavor and Pumpkin flavor, feels very special.

Zigua Cup also has a "mini" version

Zigua Cup is a traditional dish in Cantonese cuisine. I believe you are familiar with it, but Jinhua Mini Zhigua Cup is different from the traditional Zhigua Cup. Guagu has a very different feeling. The melon cup is made by the skillful hands of Guangzhou restaurant chefs. It is only 5 cm in diameter and 6 cm in height. It has crystal clear orange-red crab roe on it. The appearance alone is very popular with girls. Although it is a mini version, there are still a lot of ingredients in the melon cup, including shredded ham, shredded chicken, shredded mushrooms, dried shrimps, etc., and it has a rich flavor. The melon cup itself is also very soft. You can use a spoon to scoop out the melon meat and eat it together, which makes it taste better.

Purple-backed geranium moistening cake

Purple-backed geranium is a kind of health-care vegetable. Its fresh stems and leaves have high vitamin C content. It also contains brassin, which can prolong vitamin C. The iron content is twenty to thirty times that of Chinese cabbage, radish and melons, and it has very good medicinal value. It has the effects of strengthening the spleen and appetizing, preventing and treating diabetes, and is very suitable for use in spring and summer. It is usually served cold or stir-fried, but the method here is quite special. Use purple geranium, orange juice, white sugar, white jelly, etc. to make cakes. The color is cute and red, and it tastes smooth and delicious.

Summer Fresh Ingredients

To cook special dishes, of course, you must be very particular about the ingredients. This series of dishes launched by Water Snake Village includes local characteristics. The ingredients combine the cooking methods of traditional Cantonese cuisine and new Cantonese cuisine, giving people a fresh feeling of summer sunshine.

Currents also “slim down”

I don’t know since when, slimming has become synonymous with health and fashion. No, even fish have jumped on this trend. Nowadays, the fresh grass carp used to make Shunde Yusheng must be stocked in the fish pond for a period of time after being bought, so that it can spit out the muddy smell and lose weight. When a customer orders, the chef will catch one on the spot and process it immediately.

Thin slices of raw fish are placed on an ice tray. The flesh is white and crystal clear. When eating, you can order mustard or soy sauce. It is very sweet and has no fishy smell. Since it is cooked to order, you will have to wait patiently to enjoy this dish.

Skinned beef is not fishy when steamed

Usually when we eat skinned beef, we usually fry it or boil it with Puning bean paste. We rarely steam it because the skinned beef is heavier. smelly. But here, contrary to the norm, skinned beef is used for steaming. There is not much ginger and green onion in the dish, but there is no fishy smell. The reporter asked the master for the secret, but the master laughed and refused to answer. He only said it was a secret recipe and did not want to reveal it. Skinned beef is firmer, has longer fiber, and has a fresher taste. Because most of these fish "die immediately upon entering the water" and are not easy to raise, fresh skinned cattle are rarely available on the market.

Shunde Gong Stir-fried King

Light Stir-fried King. This Shunde Gong Stir-fried King is different from what we usually eat. It does not use leeks, dried shrimps, or shredded barbecued pork. Instead of heavy vegetables and meat, we use seasonal healthy vegetables and fish. For example, there are sweet and crisp local snow peas, Shunde fish greens, lily, ginkgo, pine nuts, etc. This dish has a low oil content and a light taste, making it very suitable for summer consumption.