Cantonese cuisine is always at the forefront of opening up and is good at innovating by blending the characteristics of various Chinese and foreign cuisines. Come learn to make it with me!
The details are as follows:
Tea oil in love with bamboo shoots:
Main Ingredients:
Main Ingredients:
Main Ingredients:
Topping: 350 grams of hairy Huangshan bamboo shoots.
Accessories: 50 grams of Huangshan knife board incense, 30 grams of green onion olive.
Seasoning: 20 grams of chicken oil, 10 grams of tea oil, 5 grams of salt, 20 grams of chicken essence, 10 grams of chicken juice, 5 grams of Pinch of Yum.
Production: pot on the fire, put the chicken oil, put the green onion olive fried incense, put the knife board incense, pour chicken soup, pour bamboo shoots, put the seasoning, change the small fire simmering 5 minutes, pour tea oil out of the pot.
Flavor: fresh and fragrant.
Selling point: the combination of tea oil and bamboo shoots to highlight the bamboo shoots.
Huangshan dry bamboo shoots hair system: dry bamboo shoots with 80 degrees of hot water soak 24 hours, fishing in and out of the pot of boiling water to cook for 30 minutes, and then soak for 12 hours, fishing out the old part of the root, cut into strips, the pot under the broth, put the ham bone boiled aroma, into the bamboo shoots tip strips boiled 40 minutes, bamboo shoots strip can be basically flavored.
Seasoned Ginger Buckle Meat:
Inspired from the plum dish buckle meat, with a change in the practice: the pork first fried, into thin slices and then into the sweet and sour water simmering aroma, and then with the marinated ginger base, laying the meat, pouring into the original soup, the color of the dish is golden red, sweet and sour appetizing, the taste is very special.
Raw materials: 500 grams of skinned pork, 200 grams of homemade ginger.
Seasoning: 150 grams of vinegar, 50 grams of rock sugar, monosodium glutamate, chicken essence 8 grams each.
Production:
1, skinned pork wash, trimmed into a neat square, into the fifty percent of the hot oil immersion frying until the color of golden, skin blistering, remove the oil, the top knife cut into thin slices of about 8 cm long and about 4 cm wide.
2, the pot into the 500 grams of water, under the vinegar, rock sugar, monosodium glutamate, chicken broth stirred, down into the pork slices, boil and then change to a small fire to cook for 3-4 minutes to the top color, taste, fish out the slices of meat, the original broth to stay with.
3, take a deep dish, the bottom of a layer of homemade ginger, the top of the uniform code into the meat slices.
4, the pot into the meat soup 100 grams of boiling, dripping water starch thickening, pot pouring into the pan, the surface garnished with a little parsley section that is complete.
Homemade ginger: 2500 grams of ginger washed and peeled, cut into thick strips about 4 centimeters long, after the pot with 2500 grams of white vinegar, 250 grams of sugar and mix well, soak and marinate for three days can be used.
Grandma burned gourd practice:
Main ingredient: 500 grams of gourd
Accounts: 30 grams of knife plate incense, 10 grams of salted lard, 20 grams of lard, 5 grams of small peppercorns
Seasoning: 20 grams of green onion, ginger, garlic seeds, 5 grams of salt, 30 grams of soy sauce, 30 grams of soy sauce, 10 grams of oyster sauce, chicken essence 15 grams, 5 grams of sugar, 3 grams of pepper, 20 grams of onion oil
Production: remove the skin of the gourd and cut into 2 cm, the pot of lard fried incense knife board incense, salted lard, onion, ginger and garlic into the soup, into the gourd seasoning seasoning simmering over low heat for 20 minutes, collect the juice with thin owed to pour onion oil on the plate.
Features: farmhouse practices, gourd flavor, aftertaste thick
Wufu abalone ding practice:
This is a hotel is selling a Cantonese style stir-fry, will be more than a bit of the past as a bit of abalone dicing, pulling the oil with the apricot mushrooms fried with a little bit of garnish dotted with a little bit of pine nuts, cashews, the main ingredient popping, auxiliary material crunchy, abalone's freshness and the aroma of nuts The abalone's freshness and nutty aroma blend perfectly, and the taste is superb.
Ingredients: 200g abalone, 300g mushrooms.
Accessories: 50g each of cashew nuts and pine nuts.
Seasoning: 10 grams each of green pepper grain, red and yellow colored pepper grain, 10 grams of Meiji-Fresh Flavor Sauce, 5 grams each of minced green onion and ginger, 3 grams each of salt and sugar, 2 grams of monosodium glutamate.
Production:
1, abalone brush clean, remove the shell to take the meat, knife into a 6 mm square small dices, and green, red and yellow pepper grains together into the fifty percent hot oil quickly pull a little, fish out of the oil.
2, apricot mushrooms cleaned and cut into about 1 cm square, pull the oil standby; cashews, pine nuts into 50 percent of the hot oil, fried incense, fish out drained.
3, the pot to stay in the bottom of the oil burned to 40% hot, the next onion and ginger burst incense, under the pull over the oil abalone diced, apricot mushrooms diced, chili particles, plus Meiji-Fresh flavor sauce, salt, monosodium glutamate, sugar to taste, stir fry quickly after the aroma of the plate, the surface of the surface embellishment fried cashews, pine nuts that is complete.