Materials:

150g pork and 50g pineapple.

Accessories:

Whole egg 12g, green pepper 10g, red pepper 0.25g, green pepper 1g, 5ml of white vinegar, tomato sauce1/g, and 7g of raw flour.

Seasoning:

Sugar 18g, salt 2g, monosodium glutamate 1g, cooking wine 3ml, pepper 0. 1g, hawthorn slices 2g, oil 50g, onion 2g and garlic 2g.

Features:

It tastes sweet and sour, and the texture is crisp outside and tender inside.

working methods

1. Cut pork into thin slices about 0.7 cm thick and add salt, monosodium glutamate, eggs, raw flour and cooking wine to taste. Cut the green pepper and radish into triangles.

2, pork slices hanging eggs, dry starch.

3. Mix white vinegar, tomato sauce, sugar, salt and pepper into juice.

4. Pork slices are fried in a hot oil pan.

5, the pulp head bursts, add green pepper and pineapple to stir fry, add the prepared juice to thicken, and add the fried pork to stir fry.

Fried lettuce in oyster sauce

Main ingredients:

600g of lettuce, 30g of oyster sauce, 60g of clear oil, 3g of pepper noodles 1 g, and 3g of minced garlic.

Seasoning:

Soy sauce 10g, sugar 10g, cooking wine 20g, salt 1g, water starch 10g, monosodium glutamate 3g, sesame oil 5g and a proper amount of soup.

working methods

(1) Remove the old leaves of lettuce and clean them. Put water in the pot, add salt, sugar and oil, put the vegetables after boiling, turn them over and pour them out, press them dry and pour them into the plate;

(2) Put oil in the spoon, add garlic and stir fry, add oyster sauce, cooking wine, pepper noodles, sugar, monosodium glutamate, soy sauce and soup, thicken, pour sesame oil on lettuce.

Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)

Main ingredients:

An auxiliary material for tender cock: 5g of ginger paste, 5g of chopped green onion, 6 g of peanut oil, and 0.5g of refined salt.

Description:

Boiled chicken is the most common chicken dish in Cantonese cuisine, and it belongs to soaked chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor. White-cut chicken skin is smooth, light and delicious.

Features:

The color is white, oily and yellow, with the fragrance of scallion oil. The scallion segments are decorated with flowers, and mustard sauce is used when eating, which makes the food unique.

working methods

(1) Slice shallots and ginger, divide them into two parts of Fluttershy with refined salt, and mix well. Heat the wok over medium heat, drain the oil until it boils slightly, take it out, and pour it on two small plates to serve;

(2) Wash the chicken, put it in water and cook it, lift it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent. Soak in 15 minutes until cooked, hook it with an iron hook, then soak it in cold boiled water for cooling, wash off fluff and yellow clothes, and then fish it out. Dry the epidermis, sweep the cooked peanut oil, cut it into small pieces, put it in a plate and put it in the shape of a chicken. Serve with shredded ginger and scallion.

Danzai braised pork rice

Main ingredients:

pork

Accessories:

Seasoning for quail egg rice: salt, chicken essence, cooking wine, sugar, soy sauce, sesame oil, starch, star anise, cinnamon, clove, fragrant leaves, onion and ginger.

Features:

Fat but not greasy, sweet, salty and fragrant.

working methods

1, cut the onion and slice the ginger, and change the pork belly into a knife for later use;

2. Ignition in the pot, pour oil, add sugar and stir-fry until the sugar turns dark red, add soy sauce, salt, chicken essence, cooking wine, onion and ginger, add appropriate amount of water, add star anise, cinnamon, clove and fragrant leaves, boil the water, add pork belly, and then put it in a pressure cooker 10 minute;

3. After opening the lid, put the quail eggs in the stew pot for 5 minutes, turn off the fire, take out the meat and chop it up, put it in the pot and light it, pour in a proper amount of stew soup, add the quail eggs, thicken the water starch, add the minced meat, stir well, pour a little sesame oil out of the pot and pour it on the rice.

A happy marriage/a hundred years of summer

Main ingredients:

250g of adzuki bean, 0/00g of lily/kloc-,23g of water chestnut powder and 3g of dried tangerine peel.

working methods

1. Lily is soaked in clear water for about 1 hour, boiled in boiling water for 5 minutes, taken out and washed with clear water;

2. Boil the lily in boiling water for 30 minutes, take it out, put it on a plate, and then steam it in a cage;

3. Water caltrop powder (water caltrop powder) is added with 100g and stirred evenly;

4. Soak red beans in 600g water for 3 hours;

5. Put 800 grams of water into the pot, put the dried tangerine peel and soaked red beans into the pot, and then put the red beans into the pot to cook for about 2 hours;

6. After cooling, put it in a sieve and wipe the bean paste clean, without bean skin;

7. Chop the dried tangerine peel;

8. Boil dried tangerine peel, red bean paste and boiled red bean water, add sugar and lily, and add water of horseshoe powder to serve.

Boiled shrimp

Main ingredients:

500g of prawn, auxiliary materials: 25g of pepper (red and sharp), and seasoning: 50g of soy sauce, 5g of sesame oil, 5g of salt, ginger 10g, onion 10g and 5g of peanut oil.

working methods

1. Wash the fresh shrimp;

2. Put shredded pepper on the seasoning plate;

3. Pour the hot oil on the shredded pepper, then add the soy sauce, sesame oil, shredded onion, Jiang Mo and salt and mix well;

4. Boil the clear water with strong fire, add the fresh shrimp until cooked, remove the drain and put it on a plate, and put it on a seasoning plate for eating.

Tips:

Don't turn the fresh shrimp back and forth when putting it into boiling water, so as to avoid the shrimp head falling off.

Crispy fried chicken wings

Main ingredients:

900g of chicken wings, 7g of salt, 4g of monosodium glutamate, 0g of white sugar10g, 0g of white vinegar15g, 20g of maltose, 8g of soy sauce, 8g of sesame oil, 8g of ginger and 60g of vegetable oil.

Features:

Crispy and smooth, with attractive color.

working methods

1. First, mix 2000 ml of boiled water with white vinegar, blanch in chicken wings for 2-3 minutes, and then take it out to dry 15 minutes;

2. Chop ginger into juice, mix chicken wings with other seasonings (except oil) and 125ml water, marinate for 3h, take out and air dry for 30min;

3. Heat the wok on medium heat, put the oil until it is slightly boiling, fry the chicken wings in batches until golden brown, and scoop them up with a colander.

Tips:

Because of the frying process, 500 grams of vegetable oil should be prepared