After years of inheritance and development, Cantonese cuisine has formed three distinctive local flavors, namely, Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. After working in Guangdong for many years, I recommend 9 Cantonese favorite hard dishes, which are absolutely authentic Cantonese flavor.
Guangzhou cuisine originated in Guangzhou, which combines the characteristics of local specialties such as Dongguan cuisine, Siyi cuisine, Zhongshan cuisine, Nanhai cuisine, Panyu cuisine and Shunde cuisine. It has the characteristics of fine selection of materials, rich materials, fresh but not vulgar, clear but not light, oily but not greasy, and the taste emphasizes fresh, tender, clear, cool, smooth and fragrant.
Guangzhou cuisine also combines many western food practices, paying great attention to the grade and momentum of the dishes, especially good at stir-frying. At the same time, it can change according to the season. For example, Guangzhou cuisine is rich in winter and spring, while it is light in summer and autumn.
There are many famous dishes in Guangzhou cuisine, such as boiled chicken, red roast goose, steamed bass, boiled shrimp and so on. Here are three hard dishes in Guangzhou cuisine.
Boiled chicken in sauce
food
Sanhuang chicken 1, ginger, onion, garlic, salt, soy sauce.
working methods
1, Choose chicken: To make authentic white-cut chicken, you must choose Sanhuang chicken.
2. Boiled chicken: The boiled chicken should be cool and tender, and the temperature control is very important. You can use the method of seven times and eight times, that is, first boil a pot of water (which should be able to pass over the chicken body), add ginger slices, onion segments and appropriate amount of salt to the water, and after the water is boiled, grab the chicken head and put it in boiling water, take it out after 1-2 seconds, and repeat it seven times, that is, seven times; By the eighth time, put the chicken directly into the pot, that is, eight times.
3. After the chicken is in the pot, turn to low heat and cook for 20 minutes. Don't cover it during cooking, which will help the fishy smell of chicken spread out. Turn off the fire after 20 minutes and let the chicken soak in hot water for a few minutes before taking it out.
The river is too cold. Put the chicken in ice water for about 10-20 minutes after cooking, which will make the chicken skin firmer, more tender and more tasty.
5. cut into pieces. After cooling, cut the chicken into pieces, which can ensure that the chicken will not be loose during the cutting process.
6. Prepare dipping sauce. Dip sauce can be prepared according to your own taste, usually minced garlic and onion with soy sauce.
Steamed spareribs with black bean sauce
food
Ribs 500g, starch 5g, soy sauce 1 teaspoon, lobster sauce 15g, a little oyster sauce, chopped green onion and salt.
working methods
1, chop the ribs into small pieces of about 3 cm, wash and drain the water, and serve.
2. Add lobster sauce, oyster sauce, soy sauce and salt into the ribs and stir well.
3. Pour a proper amount of water into the steamer to boil, and then put the marinated ribs into the steamer to steam them in water.
4, steam for about 20 minutes, sun chopped green onion, you can get out of the pot.
Boiled shrimp
food
500 grams of shrimp, ginger slices, onion segments, cooking wine, pepper, steamed fish sauce, oil.
working methods
1, shrimp selection: shrimp must choose the shrimp with curved body and bright color.
2, cleaning shrimp: cut off the shrimp whiskers, pick out the shrimp line with a toothpick, squeeze out the black part of the head, and then clean it.
3. Add a proper amount of water to the pot, add cooking wine and ginger slices, and bring to a boil.
4. After the water is boiled, pour in the shrimp. After the water boils again, remove the shrimp and drain the water.
5. Put the shrimp on the plate, then pour the steamed fish sauce and put the onion.
6. Pour the right amount of oil into the pot and heat it, then add the pepper, stir-fry the fragrance, remove the pepper, put the plate and pour the hot oil on the shrimp. It sounds loud and fragrant. The boiled shrimp is ready.
Chaozhou cuisine originated in Chaoshan area of Guangdong Province, which began in Tang Dynasty and developed in Song Dynasty. After the Ming dynasty, it continued to bring forth the old and bring forth the new, and entered a period of rapid development. Modern times are famous at home and abroad for their "color, fragrance, taste and shape".
Chaozhou cuisine has fine selection of materials and diverse cooking methods, and pursues the ultimate "color, fragrance, taste and shape". It is good at cooking seafood. Beets, soups and vegetarian dishes are the most distinctive, but most of them are beets with hundreds of styles. Another feature of Chaozhou cuisine is that it likes to present twelve kinds of dishes. The order of serving is like head and tail beets, and the second half is salty snacks.
The representative dishes of Chaozhou cuisine include hot and sour green oysters, thick mushroom mustard, Chaozhou "cold salad", colorful frozen shredded duck, stewed pork loin with ginseng, red turtle skirt, stewed pork hands with brine, stewed goose liver with oyster sauce and so on. The following are three hard dishes of Chaozhou cuisine.
Mushroom mustard sauce
food
Ingredients: mustard1000g, pork belly 500g.
Accessories: dried mushrooms 30g, pig tibia 500g, ham 10g.
Seasoning: 5g of salt, 4g of monosodium glutamate, 3g of alkali, 20g of chicken oil and 30g of self-refining lard.
working methods
1. Wash all the materials and soak the dried mushrooms in water.
2. Cut the mustard core into two petals, pork belly and ham into pieces, and pork bones into sections.
3. Add 2.5 liters of water to the pot, bring to a boil, add soda ash, blanch the mustard seeds for 30 seconds, take them out, then wash them off with clear water, and peel off the outer membrane of the mustard.
4. Add chicken oil to the hot pot, then stir-fry the soaked mushrooms, add 50 ml of water and monosodium glutamate, cook for 30 seconds, and take them out for later use.
5. Heat the pot on medium heat, add the self-refining lard, add the mustard core to soak in oil for 30 seconds after the oil is slightly boiled, scoop up the oil and pour it into a casserole with bamboo grates at the bottom.
6. Pour out the remaining oil in the pot, stir-fry the pork belly and pig tibia in a hot pot, then add yellow wine, salt and 1 liter of water, then pour into the casserole, cover the casserole and simmer for about 40 minutes on medium heat.
7. Take the pork bones and pork belly out of the casserole, add the mushrooms, stew for about 10 minute, take the vegetables out of the casserole, and keep the original juice for later use;
8. Pour the raw juice into the wok and add sesame oil, pepper and monosodium glutamate. Add wet starch to thicken, set the plate and pour it on the mustard core.
"Chill" in Chaozhou
The "chilling cicada" in Chaozhou is actually not a dish, but a popular branch of Chaozhou cuisine. Its production is very simple, that is, steaming fresh seafood, cooling it and dipping it in bean paste and garlic oil. This way of eating not only reduces the nutrient loss of ingredients, but also retains the umami flavor of seafood.
Multicolored frozen shredded duck
food
Ingredients: roast duck 1/2, 3 mushrooms, carrot 1/4, 40g rice flour and 2 celery.
Ingredients: 3/2 tbsp lemon juice, lemon peel 1 tbsp sugar 1 tbsp water 1 tbsp.
working methods
1. Remove the bone and oil from the roast duck and cut it into thick strips.
2. Wash carrots and celery, cut into thin strips, blanch in boiling water, remove and drain.
3. Soak the mushrooms in clear water, then squeeze out the water, pour in the right amount of oil and sugar, stir well, steam them, and then cut them into strips.
4. After the pot is hot, add a proper amount of oil. After the oil is boiled, add the rice noodles and fry them. After the rice noodles are fried, take them out and put them in the center of the plate. Then put other ingredients in the plate and put the duck strips on it.
5. Pour the ingredients into the pot and boil. After boiling, pour them into the ingredients on the plate.
Dongjiang cuisine belongs to the water system school of Hakka cuisine, with Huizhou cuisine as the main representative, meat as the main, seafood and other aquatic dishes as a minority. Dongjiang vegetable oil is heavy, fragrant and salty and has a unique local flavor.
The main representatives of Dongjiang cuisine are braised pork with plum vegetables, Dongjiang salted chicken, Hakka bean curd, and pork belly chicken. Here are three hard dishes recommended.
Steamed pork belly with green vegetables
food
400g of pork belly with skin, 50-80g of dried plum, 2 slices of onion, 1 root onion, 3 slices of ginger, 1 tablespoon of cooking wine, 1 tablespoon of starch, 2 tablespoons of fermented milk, 1 tablespoon of fresh soy sauce and oyster sauce, half a tablespoon of white wine and sugar and oil.
working methods
1. Wash the ingredients that need to be cleaned, slice ginger and cut onion. Wash prunes and soak for more than 2 hours.
2. Add a proper amount of water to the pot, put the pork belly into the water, add cooking wine, ginger slices and onion segments, cook thoroughly with high fire, remove the pork belly and drain the water, and apply a layer of soy sauce on the surface until the surface is dry.
3. Heat the wok and add the right amount of oil to heat it. The pigskin is fried on the surface of the wok. Pigskin surface is colored with slight foam. After cooling, it was cut into pieces about 6 mm thick.
4. Put the sliced meat into the basin, then add oyster sauce, fresh soy sauce, white wine and white sugar and mix well.
5. Marinate for about 2 hours, take out the meat slices, pick out the meat slices and put them in the bowl. The side with pigskin is close to the bowl surface, and the soup left during pickling is kept.
6. After the dried plums are soaked, squeeze out the water, cut into small pieces, put them on the upper part of the meat in the bowl, pour the juice when curing the meat, and steam them in a steamer for about 2 hours.
7. After steaming, pour the juice from the bowl into the pot and add a teaspoon of starch to thicken it.
8. Buckle a plate on a bowl filled with steamed meat, turn it over quickly, and it becomes braised pork. Then pour the thicken juice on the braised pork and sprinkle with chopped green onion.
Yongtoufu
food
Ingredients: old tofu 1 piece, 50g meat stuffing, 4 mushrooms.
Accessories: 2 onions, 2 cloves of garlic, salt, oil, pepper, cooking wine, soy sauce, oyster sauce, water starch and diced red pepper.
working methods
1. Wash the ingredients, soak the mushrooms in clear water, and soak the tofu in light salt water for about 15 minutes.
2. Chop the dried shiitake mushrooms, put them into the meat stuffing, and then add seasonings such as pepper, salt and soy sauce and stir well;
3. Cut the old tofu into cubes, dig a small pit in the center of the tofu with a semicircular spoon (don't dig through), and fill the pit with meat.
4. Heat the pot and add the right amount of oil. After the oil is heated, put the tofu with meat stuffing into the oil pan and fry it until it is slightly yellow, and turn it over constantly, and fry it all until it is slightly yellow (the side with meat stuffing should be fried first). Deep-fried tofu, put in casserole.
5. Add a little oil to the pot, saute shallots and minced garlic, add a spoonful of oyster sauce to boil, pour it into the casserole after boiling, and simmer for about 10 minute.
6. Pour in the right amount of sesame oil and water starch, sprinkle with chopped green onion and diced red pepper.
Braised chicken with pork belly
food
Materials: pork tripe 1, old hen 1000g.
Accessories: cooking wine 1 spoon, 4 pieces of ginger, 2 pieces of gastrodia elata, onion 1 root, salt, angelica, codonopsis pilosula, coriander, medlar and pepper.
working methods
1, prepare food: wash pork belly, remove chicken feet, head and butt.
2. Put the auxiliary materials in the belly of the chicken, then put the chicken in the belly of the pig, sew the belly with needle and thread, and cook it in the casserole for about 40 minutes. You can try the cooking degree with chopsticks first. If chopsticks can pass through the pig's stomach, they can be taken out.
3. Take out the stitches and take out the chicken. Pork belly can be cut into strips. If the pork belly is still hard, you can stew it in a casserole for about 30 minutes. After the chicken is taken out, it can be torn by hand or seasoned with sesame seeds.
Cantonese cuisine is rich in dishes, many of which are even well-known at home and abroad, and has become an important business card in China's food culture. This paper only briefly introduces the three major cuisines in Cantonese cuisine, and briefly introduces the methods of nine kinds of hard dishes that Cantonese people like, which can't summarize the whole picture of Cantonese cuisine at all. Please pay attention to the joint purchase of delicacies, and the follow-up articles will continue to update the practice of classic Cantonese cuisine and deeply understand the beauty of Cantonese cuisine.
Topic: Authentic Cantonese cuisine, which dish do you like best?