Which traditional Cantonese dishes are simple and delicious? Braised chicken food: a whole Sanhuang chicken, 3 tablespoons of soy sauce, appropriate amount of rice wine, 2-4 green onions, 2-4 cloves of garlic, appropriate amount of ginger slices, appropriate amount of salt, appropriate amount of soybean oil, appropriate amount of rice vinegar and appropriate amount of white sugar. Practice: 1. First, clean the Sanhuang chicken, boil the water in the hot pot, and the water level should be enough to hide half of the chicken. Boil the water, first put the chicken in boiling water, then fish it up and drain it for later use.

2. Add clean water to the hot pot again, then add appropriate amount of green onion, appropriate amount of ginger slices, appropriate amount of rice wine, and appropriate amount of salt, and bring it to a boil. Then add the chicks to boil, and cook it slowly for 30min. In the case of slow cooking, the water can be boiled.

You can't cook the chicken breast with a hot sauce to avoid overcooking it. After 30 minutes, insert the chicken wings with chopsticks and discharge it without blood. 3. Prepare a small plate, pour in soy sauce, then add garlic seeds, add appropriate amount of rice vinegar and appropriate amount of white sugar.

Cantonese cabbage food: 400 grams of fresh cabbage, 3 cloves of garlic, 1 piece of ginger/kloc-0, 3 pieces of fresh rice pepper 1-3, appropriate amount of salt, 3 tablespoons of fresh June, appropriate amount of monosodium glutamate and appropriate amount of starch. Practice: 1. Clean the small vegetables for use, chop the garlic, chop the ginger and cut the rice pepper into half.

2. Boil the wok with clear water, which needs more water. After boiling, add small vegetables, add a little salt, and drop a little vegetable oil. Remove the small vegetables from the water and set aside.

3. Boil the wok and add a proper amount of vegetable oil, then add garlic, ginger and rice pepper to stir-fry for fragrance, then add fresh June, a little water to boil, then add monosodium glutamate seasoning, then thicken it with water starch until it is thick, and pour it in the cabbage.

Fried sausage with peas: 200 grams of peas, 2 sausages, proper amount of monosodium glutamate, proper amount of salt and proper amount of soybean oil. Practice: 1. First, remove the silk from both sides of the peas and cut the sausage into pieces for later use. 2. Add clean water to the wok, add proper amount of salt, and drop a little oil. After the water boils, add the peas and soak them in water until they completely fade, and fish them up for later use. 3. Put a small amount of oil in the wok, stir-fry the sausage until it is translucent, then pour in the peas, add the right amount of salt, and stir-fry the monosodium glutamate evenly.