1. Shiitake mushrooms and cabbage
The steps are very simple:
1: Cut the soaked shiitake mushrooms or fresh shiitake mushrooms into slices.
(Dried shiitake mushrooms can be soaked in warm water for more than half an hour before they are cooked.)
2: Then pour a little water and a little oil into the wok. After the oil is hot, pour Add oyster sauce and soy sauce
(This amount can be determined according to the taste and the number of mushrooms.)
3: Stir well and then add the chopped mushrooms and cabbage. Stir fry constantly. Stir-fry until the mushrooms soften and shrink and the sauce is evenly colored, then turn off the heat and serve.
There is no need to add salt to this dish, because oyster sauce and soy sauce are already very salty, and there is no need to add MSG, it is already fresh enough. The mushrooms may feel a little dry when you first add them, so be sure not to add them as they will cause the water to come out. Moreover, the viscosity of oyster sauce saves the thickening process.
Shiitake mushrooms can be grown in water or fresh. Some people like the rich flavor of water, and some people like fresh and tender, it's up to you:)
2. Green vegetables in oyster sauce, the method is the same as above, just add one to two tablespoons of oyster sauce after stir-frying the vegetables.
3. Green vegetables with minced garlic. The method is the same as stir-frying ordinary green vegetables. Just add minced garlic when the vegetables start to shrink.
The above-mentioned key points for cooking green vegetables are that it is best to blanch the green vegetables in boiling water before frying, add as little oil and salt as possible, and try to be as light and delicious as possible - this is the characteristic of Cantonese cuisine.
Dish name: Hibiscus Omelette with Eggs
Cuisine: Cantonese
Features: Golden color, tender and mellow, delicious, famous in the north and south.
Ingredients: 200 grams of eggs, 60 grams of roasted pork, 10 grams of shiitake mushrooms, 30 grams of magnolia slices, and 10 grams of ginger. Seasoning: 100 grams of oil, 10 grams of sesame oil, a little pepper, 10 grams of wet starch, 4 grams of salt, 3 grams of MSG, and an appropriate amount of raw soup.
Preparation process (1) Crack the eggs into a bowl, beat with chopsticks, add pepper, salt, MSG, stir evenly (2) Combine the barbecued pork, shiitake mushrooms, magnolia slices, green onions and ginger. Cut into shreds, put into eggs, mix well and set aside. (3) Heat up the frying spoon, pour in large oil, heat until 70% to 80% hot, pour in the eggs, and fry over low heat until both sides are golden brown and cooked. (4) Cook an appropriate amount of soup on the eggs, thicken with diluted wet powder, and drip with sesame oil. Serve.
Recipe name: Fresh Borscht
Cantonese cuisine
Specialty soup
Please read the basic characteristics
Basic Ingredients Cut 1 tomato into small pieces, wash a quarter of a lemon, shred half a cabbage, 1 tablespoon minced garlic, peel a carrot and cut into small pieces, 5 cups of water, and cut an onion into small pieces. 1 block, appropriate amount of salt and pepper
1. Boil the water until it boils, add all the ingredients, and simmer for about an hour.
2. Season with salt and pepper.
Tip: If you find the borscht in the restaurant particularly delicious, the trick is to add lemon.
Yuba and quail egg syrup (Cantonese cuisine)
Main ingredients: 2 taels of yuba (about 80g), 8 quail eggs, 1/2 tael of snow fungus (about 20g), 8 taels of rock sugar (about 320 pieces), 6 cups of water.
Method: 1. Soak the yuba until soft, tear into small pieces and set aside. 2. Boil the quail eggs intact, soak in cold water and remove the shells. 3. Soak the snow fungus in water for about 1 hour, fry to remove the hard stems, drain and drain. 4. Crush rock sugar. 5. Bring 6 cups of water to a boil, add snow fungus and simmer for half an hour. Add rock sugar and yuba, cook until the rock sugar is completely dissolved, add quail eggs and serve.
Note: To cook quail eggs, put them in cold water. If you use boiling water to cook the eggs, the eggshells will explode. Boil the rock sugar until it melts and then turn off the heat. Boiling it for too long will give it a sour taste.
Abalone and Braised Beans (Cantonese Cuisine)
Ingredients: 1 cup of fresh broad beans, 1 can of pearl abalone, 2 pieces of ham, 1 dried scallop (steamed thoroughly), serve 1 cup of soup, 2 teaspoons of water-soluble corn starch, 1 tomato (cut flowers), a little radish sprouts.
Ingredients: Seasonings: 1 teaspoon each of wine and sugar, a little salt.
Method: 1. Open the can, take out the abalone and drain the water. 2. Peel broad beans, blanch them in boiling water, and drain. 3. Slice ham.
4. Bring the soup to a boil, add scallops and seasonings, add ham, abalone and broad bean paste, mix well, cook until the bean paste is soft and translucent, thicken with water-soluble cornstarch, add a little cooked oil and serve. 5. Serve the abalone braised with watercress sauce on the plate and garnish with tomato flowers and radish sprouts.
Douban fresh squid (Cantonese cuisine)
Ingredients: 1 fresh squid, 1 cucumber, 1 tablespoon oil.
Ingredients: Sauce ingredients: 1 teaspoon each of bean paste, sesame oil, and wine, 1 tablespoon light soy sauce, and a little salt.
Method: 1. Wash the fresh squid after slaughtering, remove the head and purple membrane, cut into long strips, blanch in boiling water until just cooked, drain and leave to cool.
2. Cut the cucumber lengthwise, remove the pulp, cut into wide and long strips, and drain. 3. Heat the oil, add the fresh squid and mix well, add the mixed sauce, stir well and serve.
Pork Chops Braised in Orange Sauce (Cantonese Cuisine)
Ingredients: 1 pound pork loin strips (about 600 grams), 2 green onions (chopped), 1/2 orange ( slices), 2 tablespoons flour, 2 tablespoons oil, 3 tablespoons butter, 3/2 cup fresh orange juice, 1 cup water.
Ingredients: Seasoning: 1 teaspoon salt, a little pepper. Spices: 3/2 teaspoon of vanilla, 1/2 teaspoon each of thyme and black pepper, a little rosemary.
Method: 1. Wash the whole pork chop, add seasonings, mix well, and coat with a thin layer of flour. 2. Heat the oil and fry the pork chop until it turns brown, take it out, clean the frying pan, and add 2 tablespoons of water until the pork chop is cooked. 3. Melt the butter in another pot, sauté the green onions until they change color, add the juice from (2), orange juice and 1 cup of water, and bring to a boil. 4. Add the pork chop, add spices and cook for 15-20 minutes. Take out the pork chop and cut it into about 1 cm thick pieces, then put it back into the pot and cook for 20 minutes. You can add a little salt and pepper to taste. 5. Serve the pork chop with juice on the plate, and serve with orange slices.
Grilled pumpkin (Cantonese cuisine)
Ingredients: 8 taels of pumpkin (about 300 grams), 3 taels of lean meat (about 120 grams), 1 tablespoon each of dried shrimps and chopped coriander, ginger 1/2 teaspoon of antler antler, 4 tablespoons of raw oil, and a little Shaoxing wine.
Ingredients: Seasoning: 1/3 teaspoon salt, 1 teaspoon raw oil, 2 tablespoons water. Marinade: 3/2 teaspoon of light soy sauce, a little each of pepper, sugar, and cornstarch. Gorgon juice: 1/2 tablespoon of light soy sauce, 1/3 teaspoon of sugar, 1/4 cup of water, a little sesame oil.
Method: 1. Peel and peel the pumpkin (the skin can also be left on), cut into pieces, add seasonings and mix well, put into a hot pot with two tablespoons of hot oil and add half of water. cup, cook over medium heat until soft. 2. Chop the lean meat into small pieces, soak the dried shrimps in water until soft and finely chop them, put them in a bowl, add the marinade and mix well. 3. Heat two tablespoons of oil, sauté the minced ginger until fragrant, add the meat and shrimp ingredients and stir-fry until half-cooked, then sprinkle a little oil, put the pumpkin in a bag and mix well, bury the gravy in the gravy, and sprinkle in the coriander.
Note: If you want to cook the pumpkin into chunks and serve it on a plate, do not peel the pumpkin.