The cooking techniques of Cantonese cuisine are very particular, especially the techniques used to achieve the requirements of beautiful, refreshing, tender and smooth Cantonese cuisine. "Boiled" is one of the techniques that highlights the lightness of Cantonese cuisine. The word "boiled" is increasingly seen in restaurant menus. "Zhuo" is a cooking technique in Cantonese cuisine. Boiling water or soup is used to scald raw food, which is called scalding.

The methods of burning are roughly divided into two categories, one is the original burning method, and the other is the "metamorphic" burning method. By searing the ingredients in their original form, the ingredients can retain their original flavor. Guangzhou people often use this method to cook prawns and vegetables. The "deterioration" burning method is to ensure a refreshing taste. Before burning, the materials must be processed, such as pickling, "beer watering", etc., to make them cool before burning. Goose intestines, pork loins, etc. are often cooked in this way.

Boiling may seem simple, but in fact there are tricks. Ordinary families often feel that "burning" cannot bring out the restaurant flavor because some details are not handled well.

In daily cooking, the original white-boiled shrimp is more common. The best way to maintain its original flavor is: first add scallions and ginger slices to the pot, pour a little white wine, and then add an appropriate amount of water. After the water boils, put in the prawns and cook them (to the degree of crab eye water), dip them in the cooked chili soy sauce and eat them. If you only use boiling water to boil them, the fishy smell of the shrimps will still remain, so add ginger. Onion wine and other ingredients will naturally remove the fishy smell. Boiled cabbage gallbladder (tender cabbage heart) is also common. The method is: add a little oil to boiling water and treat it over high heat. The vegetable gallbladder will be oily and green when it comes out of the pot.

The "deterioration" burning method is: Example 1, boil goose intestines. Although goose intestines are crispy, they are a bit tough. If they are marinated in an appropriate amount of edible alkaline water to make the essence slightly soft, and then cooked and eaten, the crispiness will be greatly increased and the taste will be excellent; Example 2, boiled pig Liver, pork loin. Pork liver and pork loin are crispy and delicious, but they are rich in floating particles. When cooking, you can first remove the tendons from the pork loin, cut into slices, and then put the thinly sliced ??pork liver together with flowing water to soak for a while ( (referred to as "beer"), the particles are washed away, and then cooked, it will be more crispy and reduce the greasy feeling.

In fact, in practice, as long as we make more summaries and strive for excellence in operation, we can dedicate high-quality products to our families.

Dish name: Boiled cabbage

Ingredients: fish sauce, tender core of Chinese cabbage, shredded green onion, shredded red pepper.

Method of fish sauce: use a Pour a pound of water into the pot, then add 5 celery stalks and a small handful of coriander. After boiling, take out the vegetables and add 5 grams of Maggi Fresh, 4 grams of fish sauce, 10 grams of rock sugar, 7 grams of light soy sauce, and 5 grams of chicken powder. Gram.

Preparation process: Cut the cabbage into whatever size you like, cook it with water, drain all the water and put it into a plate, add shredded green onion and red pepper. Stir-fry the aroma in the pot, then add an appropriate amount of fish juice and other juices to the boil according to personal circumstances, and pour it on the cabbage leaves.