There are many types of Cantonese home-cooked dishes. You can try some dishes that are easier to make and taste better:

1. Boiled cabbage heart

Boiled cabbage It is a Cantonese cooking technique that uses boiling water or soup to scald raw food. Blanching may seem simple, but the finished product is very important. It must remain green, but the cabbage must not taste raw.

Method:

First, wash the rapeseed hearts and soak them in water for about 20 minutes, and cut off the old roots. Then boil water in a pot and add appropriate amount of salt and oil. ;

Then, first put the root end of the cabbage into boiling water. When the root end turns dark green, put all the cabbage into the water and simmer for 1 minute. Then add cold boiled water and an appropriate amount of oyster sauce. Mix the light soy sauce evenly, then pour it into the pot and bring to a boil;

Finally, pour in the minced garlic and bring to the boil again, turn off the heat, and pour the oyster sauce over the cabbage.

2. Soy Sauce Chicken

Soy Sauce Chicken is a well-known Cantonese home-cooked dish. It uses simple ingredients and simple preparation, but tastes very good. The chicken is especially tender and smooth. tasty.

Method:

First, wash the chicken, shred the ginger, mince the garlic and put it on a plate for later use;

Then, pour an appropriate amount of peanut oil and equal amounts into the pot. Add a certain amount of soy sauce, a little sesame oil and salt, and then mix the ingredients in the pot evenly. Add the chicken to the pot so that each piece of chicken is coated with the sauce, cover the pot and cook over medium heat. After the pot is steaming for 10 seconds, reduce the heat to low, open the lid and flip each piece of chicken, then cover the pot and cook for another minute before flipping, using the same method until the chicken is cooked;

Finally, add the garlic. and shredded ginger, simmer for another 2 minutes. Cut the chicken into pieces and pour the sauce in the pot over the chicken.