XX chicken pot, Fangcun chicken pot, XX tree chicken pot ... When it comes to chicken pot, Guangdong people always have the best chicken pot in their hearts, which may be a humble shop in their own alley or a fly restaurant in the suburbs. Anyway, steaming chicken pot, eat it when it is cold, not to mention how warm and happy it is.
Super easy to do! Homemade chicken pot
Ingredients: 1 chicken, vermicelli sauce, oyster sauce, soy sauce, cooking wine, ginger, garlic, green pepper, onion and coriander.
working methods
1, buy fresh chicken, wash, gut and chop;
2, onion, ginger, garlic and green pepper are treated separately, and diced and sliced for later use;
3. Put oil in a hot pan, add ginger and garlic to saute until fragrant, add chicken pieces and stir-fry until the chicken pieces are brown;
4. Add 2 tablespoons of sauce, stir fry evenly, then add appropriate amount of oyster sauce, soy sauce and cooking wine, stir fry;
5. Pour the fried chicken pieces into the casserole, add water to the ingredients, and simmer for about 45 minutes after the fire is boiled;
6. When the chicken is soft and tasty, add green pepper, cover the pot and cook for a few minutes;
7. finally, the juice is collected by fire, and the delicious chicken pot can be eaten!
As soon as the weather is cold, several restaurants in Guangzhou that eat mutton pots will become in full swing. The "fish and mutton fresh pot" cooked with fish and sheep in casserole is really fresh and delicious. Do you know that the word "fresh" is a combination of "fish" and "sheep"? Just thinking about it makes me feel delicious. Cantonese people really love this smell.
Ingredients: mutton 1 kg, perch 1 kg, white radish 1 kg, green garlic, ginger and salt.
working methods
1. After the mutton is cleaned, stew it in a casserole until the crispy soup is thick.
2. Peel and shred radish, cut green garlic into minced garlic, peel and slice ginger for later use;
3. Wash the perch to remove internal organs, dry the surface moisture, and fry it in a hot pot until both sides are golden;
4. The heated water has not passed the bass. After the fire boils, turn to low heat and cook until the soup turns white;
5. Then pour the cooked mutton and soup into the pot where the fish is cooked, spread shredded radish, and turn to low heat 15 minutes after boiling;
6. Finally, add a proper amount of salt, sprinkle with chopped green onion and garlic, and roll for another 5 minutes;
7. Fish and sheep are fresh and taste fresh. Let's have a try.
Speaking of Guangdong, how can there be no beef offal? The grocery stores all over the streets are the best proof. When the weather is cold and the pot is cooked, the beef offal pot is indispensable. Add some radishes and vegetables. It tastes warm and delicious, and the fragrance wafts all over the street, which makes people unbearable. Go to eat beef offal pot after work!
Don't lose the beef offal pot in the food stall
Ingredients: burdock, tripe, tripe (beef offal can be purchased according to your favorite parts), white radish, pillar sauce, crystal sugar, soy sauce, star anise, cinnamon, fragrant leaves, pepper, dried tree pepper and ginger slices.
working methods
1, boil a pot of boiling water for later use, peel and wash the white radish, and cut it into hob blocks for later use;
2. Wash and cut all the beef offal into pieces, put it into cold water in the pot, add cooking wine and ginger slices, blanch without covering the pot cover, wash the floating foam, cook until there is no floating foam, and take it out for later use;
3. Take a clean casserole, add all the beef offal and the above materials and sauces except the white radish, pour in hot water without beef offal, and simmer for 1.5 hours after boiling with strong fire;
4, pour the white radish, then simmer for about 30 minutes, waiting for the radish to be cooked;
5, finally collect the juice, you can eat it out of the pot, and add some garlic and spicy sauce when eating, which tastes better.
Probably no people like to eat palms in places like Guangdong. Palm also refers to the wings of geese. Generally, it can be eaten and cooked. Goose has wings and feet. Some shops may not use goose web or goose web, but they may use duck wings and feet, but they are well handled and as rich and delicious as they are. There are several popular shops in the old city of Guangzhou, so you might as well search them and punch in.
Xiao Zhong tasty Zhangyibao
Ingredients: 1 kg, ginger, garlic, soy sauce, soy sauce, oyster sauce, abalone juice, cooking wine.
working methods
1, first cut ginger and garlic into sections, cut the palm in half, wash it, and blanch it with cold water for later use;
2. Put oil in a hot pot, add ginger and garlic to saute, pour into the palm of your hand and stir fry, and add a proper amount of cooking wine to remove the smell;
3. Add a proper amount of soy sauce, soy sauce, oyster sauce and abalone juice and stir fry evenly;
4. Pour the fried palm into the casserole, add water without ingredients, and turn to low heat for about 30 minutes after the fire is boiled;
You can eat juice after the fire. You can also add favorite side dishes, such as mushrooms, fungus, vegetables and so on.
Bobo pot, China on the tip of the tongue, is one of the most famous dishes in Cantonese cuisine. It's cold, watching the ingredients make a "pop" sound in the casserole and cook on the table. I felt really sensational at that moment, and it was delicious to eat while it was hot. Whether it's raw sausage, chicken or octopus, you can try cooking with any ingredients. Right on time!
Cantonese food represents sausages.
Raw sausage 1 kg, some peppers, half onion, onion, coriander, ginger, salt, sugar, cooking wine, soy sauce and oyster sauce.
working methods
1, clean the raw sausage in advance, add two spoonfuls of raw flour and one spoonful of cooking wine, grab it evenly for a few times before washing;
2. Then boil water, add cooking wine and ginger slices, blanch the raw sausage and wash it for later use;
3, blanched raw sausage into a clean basin, add salt, sugar, cooking wine, soy sauce, column sauce, oyster sauce, stir evenly and marinate for about 20 minutes;
4. Other ingredients are processed, onion is washed and sliced, ginger, pepper and garlic are sliced, onion is diced, and coriander is washed and set aside;
5. Take a clean casserole, put oil in a hot pot, add onion, ginger and garlic, and stir fry;
6. Put the seasoned raw sausage into the pot, cover the pot, turn to low heat, and pour a circle of cooking wine around the pot;
7, simmer for 5 minutes, add pepper and simmer for 5 minutes;
8. Finally, add coriander and onion, turn off the fire and cover the pot, and wait for two minutes to eat!