Cantonese cuisine, or Cantonese cuisine, is one of the four traditional Chinese cuisines and one of the eight major cuisines. Cantonese cuisine is famous for its strict selection of ingredients, fine workmanship, the combination of Chinese and Western, fresh taste, health care and other characteristics. In Cantonese cuisine, there are countless classic dishes. Today, I'd like to introduce you to a few classic Cantonese dishes that you can try at home.

White Cut Chicken

White Cut Chicken has smooth skin and meat, and is light and flavorful. A color and flavor of the characteristics of the traditional dishes

Raw materials: a walk chicken, yellow wine, ginger, green onions, oil, salt (moderate)

Practice:

1: boil water in a large pot, add ginger 2~3, when the water boils, put the clean chicken into the, add on a spoon. (The water must be submerged over the whole chicken)

2: When the water boils again, turn off the fire of the smallest only tiny boil, simmer for 10 minutes.

3: Turn the chicken over and pour out the water from the cavity. Simmer for another 10 minutes.

4: Turn off the heat and continue to simmer for 5 to 10 minutes.

5: While the chicken is simmering you can prepare the sauce at the same time. Mince the ginger, minced scallions into a small bowl and add the appropriate amount of seasoning (according to personal taste like)

6: Prepare another large pot with cool water (ice water is best). Quickly move the chicken from the hot crockpot to the pot of cold water. Keep it cool for the more 15 minutes. You will need to keep replenishing the cold water during this time.

8: Plate and serve with sauce.

Cantonese Soy Sauce Chicken

Soy Sauce Chicken is a classic Cantonese dish, the chicken meat is tender and flavorful, it is a good choice for additional dishes.

Ingredients: one walk-in chicken. Adequate amount of green onion, 4 slices of ginger, ginger paste, soy sauce appropriate amount, appropriate amount of yellow wine, appropriate amount of cilantro, brown sugar appropriate amount.

1: scallion white and scallion separately chopped, ginger chopped into ginger paste, chopped cilantro in a dish standby

2: wash the chicken, dry the water, add ginger and scallion white, add soy sauce, wine, a little salt, a little ginger paste, peanut oil, sesame oil and other marinade for more than half an hour, remember to put the chicken inside the stomach of the material oh! Turn every 10 minutes, and strive to marinate every part of the chicken into the flavor.

3: a little peanut oil, add ginger paste first stir fry 30 seconds, add the whole chicken, the opposite side of the stir fry a few times. Then put down the yellow wine and continue to stir fry

4: After frying the chicken skin slightly yellow, add soy sauce

5: After adding soy sauce and continue to stir fry for 1 to 2 minutes, the aroma and color are already very good, then add water. Boil and turn down the heat to cook for about 15 to 18 minutes.

6: When the juice is almost done, you can add a small amount of brown sugar and dark soy sauce to color, and then out of the pot!

Guangdong roast duck

Raw materials: duck half, salt, soy sauce, oil, sugar, star anise, black pepper, garlic, ginger, honey

1: clean the duck, drain the water.

2: Anise, ginger, garlic pat flat and chopped in a container. Add in black pepper powder. Add in sugar, soy sauce, oyster sauce, rice wine and mix well.

3: then the sauce evenly coated to the duck (inside and outside to be coated)

4: sealed in a plastic bag, marinated for a day (halfway need to turn over)

5: the marinated duck with a grill to dry up, and put in the refrigerator to air-dry the surface moisture.

6: preheat the oven, put the duck together with the grill, put a baking sheet underneath (because there will be a lot of oil, so you need to spread greaseproof paper or tinfoil), upper and lower heat 160 degrees baking 90 minutes (halfway through the need to turn the other side of the grill)

7: time to take out and then coated with a layer of honey, and then continue to bake for another 10 minutes.