After mastering the fundamentals, here are a few home-cooked dishes
One, shiitake mushrooms and vegetables
Steps are very simple:
1: Cut the hydrated shiitake mushrooms or fresh shiitake mushrooms into slices.
(Dried shiitake mushrooms can be sprouted by soaking them in warm water for more than half an hour.)
2: Then pour water in a frying pan with a little oil, when the oil is hot, pour oyster sauce and soy sauce
(This amount can be decided according to taste as well as the amount of shiitake mushrooms.)
3: Stir-fry well, then pour in the chopped mushrooms and vegetable hearts. Stir fry without stopping. Stir-fry until the mushrooms become soft and shrink and the sauce is evenly colored, then turn off the heat and serve.
There is no need to put salt in this dish because the oyster sauce and soy sauce are already very salty, and there is no need to put monosodium glutamate (MSG), which is already fresh enough. When you just put in the mushrooms, you may feel a little dry, don't add it, stir fry it will stir fry the moisture. And the consistency of the oyster sauce just saves the thickening process.
Shrooms can be either hydrated or fresh. Some people like the flavor of the water hair is enough, some people like fresh tender, as you choose:)
Two, oyster sauce bok choy, practice the same as above, common fried bok choy after adding one to two tablespoons of oyster sauce can be.
Three, garlic bok choy, practice the same fried ordinary bok choy, in the bok choy began to shrink when adding garlic can be.
The main points of the above bok choy are to blanch the bok choy in boiling water before stir-frying, to minimize oil and salt, and to make the bok choy as light and fresh as possible - a characteristic of Cantonese cuisine.
Dish name: Hibiscus Fried Eggs
Cuisine: Cantonese
Features Golden color, tender and fragrant, delicious, famous in the north and south.
Materials 200g of eggs, 60g of roast pork, 10g of mushrooms, 30g of yucca, 10g of ginger. Seasonings 100 grams of oil, 10 grams of sesame oil, a little pepper, 10 grams of wet starch, 4 grams of salt, 3 grams of monosodium glutamate, hair soup.
Procedure (1) the eggs into a bowl, beat with chopsticks, add pepper, salt, monosodium glutamate, mix well (2) the barbecued pork, mushrooms, slices of yucca, green onions, ginger, etc. are cut into julienne, put into the eggs in the sheng, and then stirred to be used. (3) frying spoon on the fire, pour in oil, burn to 7 ~ 8 into the heat, pour the eggs, frying over moderate heat until both sides are golden brown, until cooked. (4) In the egg on the cooking of the appropriate amount of hair soup, with thinning the wet powder thickening, dripping sesame oil that is ready.
Recipe Name Fresh Borscht
Origin Cantonese
Type Specialty Soup
Basic Characteristics See
Basic Ingredients 1 tomato cut in small cubes, one lemon quartered and rinsed, one half of a cabbage cut in julienne strips, 1 tablespoon of minced garlic, one carrot peeled and cut in small cubes, 5 cups of water, one onion cut in small cubes, salt and pepper. Moderate
1. Boil water until boiling, add all ingredients and cook for about one hour.
2. Season with salt and pepper.
Tip: If you find the borscht in the restaurant is particularly fresh and flavorful, the trick is actually the lemon.