Cantonese cuisine style cooking tips
Golden garlic pumping yellowtail
Raw materials: yellowtail about 500 ~ 600 grams first with 15 grams of salt, ginger pieces of 25 grams of marinade, raw chopped garlic granules fried 25 grams, 25 grams of scallions.
Seasoning: head pumping top soy sauce 20 grams, 25 grams of stock, 10 grams of sugar.
Practice:
1, the fish to absorb the water, on the protein paddle, patting thinly dry raw flour.
2, with 120 degrees oil temperature will fry the fish until golden brown, sprinkle with golden grains, chopped green onion, dripping head pump can be.
Steamed lobster with carved egg white
Raw materials: 75 grams of lobster boy removed meat, 25 grams of egg white.
Seasoning: 35 grams of stock, 3 grams of chicken essence, 2 grams of salt, 20 years of age Huadiao good wine 5 grams.
Practice:
1, the first lobster meat to absorb the water, slightly seasoned, pat a little cornstarch, beat the egg white, seasoning.
2, the egg white slightly steamed for a minute, into the lobster meat and then steamed for 3 minutes, and finally drizzled with flower carving, sprinkle crab roe can be.
Cantonese style cooking tips
Black truffle sauce golden pig pieces
Raw materials: 200 grams of suckling pig, 5 grams of black truffle sauce, a square package.
Seasoning: 15g of marvelous Kraft sauce, 5g of condensed milk.
How to make:
1, cut off part of the fat of the roasted suckling pig with a knife.
2. Change the light square buns into nigiri pieces, toast them with butter and garlic, and spread them with black truffle sauce and Kraft salad dressing.
3. Put a cucumber piece on the bottom and a golden pork piece on the top.
Shunde Pan-Fried Baked Fish Mouth
Highlight: This is a classic Cantonese dish, when cooking, I use glutinous rice flour to adhere to the marinated fish mouth, first frying and then baked under the lid, the finished product is crispy on the outside and tender on the inside. Only shoot glutinous rice powder
Cutting board: only take the chub fish mouth *** 4 total weight of about 300 grams, remove the gills and wash.
The playing load: the mouth of the fish to absorb the water, add soy sauce, rice wine 10 grams each, 3 grams of sugar, 5 grams of sliced garlic, soaked shredded tangerine peel 0.5 grams of mixing, marinate for 15 minutes, wrapped in a layer of glutinous rice flour.
Frying pan: pan into the salad oil 50 grams, burned to fifty percent heat, down into the mouth of the fish, frying over low heat until both sides of the golden brown, along the sides of the pan into the two soup 25 grams, cover, baked over moderate heat for 20 seconds, turn off the heat and then loaded with red chili peppers and nine layers of pagoda leaves garnish.
Cantonese style cooking
Baked Prawns with Fresh Dew Sauce
Raw material: 1 head of 5 prawns, 10g each of onion rice, garlic and green onion.
Seasoning: 5 grams of butter, 25 grams of fresh dew sauce, 3 grams of sugar, a little pepper.
Practice:
1, the shrimp pull oil until cooked oil temperature can be higher.
2, butter fried spice head and shrimp, pour fresh dew juice, a little soup, slow fire juice can be.
Flower carving three onion extremely fresh baked lobster
Main ingredient: 1 Canadian lobster.
Accessories: 50 grams of dried scallions, 100 grams of green onions, 75 grams of Beijing onions, 25 grams of coriander stalks, 25 grams of shredded red pepper.
Seasoning: 20g Ajinomoto Soy Sauce, 10g Delicious Source Golden Label Oyster Sauce, 25g Crab Roe Sauce, 10g Ten Years of Hua Diao Wine, 10g Salt, 10g Sugar, 5g Ground Pepper.
How to do:
1, the lobster into a piece of knife, absorb the water, sprinkle with salt, pat powder standby.
2, start a pot, under the Beijing onion incense, under the dry onion, green onions, red pepper stir fry, under the flavor of the Sticky Taste Fresh Soy Sauce stir fry on high heat and set aside.
3, lobster pieces of oil until the meat is full and tender, out of the pan to drain the oil.
4, start the pan, the lobster pieces, delicious source of gold standard oyster sauce, Ajinomoto flavor fresh soy sauce, crab sauce and pepper, under the flower carving wine, stir fry over high heat.
5. Stir-fry all ingredients together in a hot wok and garnish with coriander stalks.