1. Have you ever eaten Cantonese food?
Pot cabbage, a traditional dish originated from Wai Village in Yuen Long, has a history of hundreds of years and can be used to treat a stove and taste life. This mixed food is mainly popular in Guangdong and Hong Kong.
In cities with rapid development and high-rise buildings, it still maintains a strong human touch and fireworks. The annual pot and vegetable feast has become a bond of affection between people. A large table of cabbage is full of dazzling array, full of enthusiasm and taste of hometown, and also full of Guangdong culture that has been circulating.
Second, what is the significance of potted vegetables?
Pot cabbage symbolizes celebration, reunion, harmony and prosperity.
On festive occasions, such as the occupancy of a new house, the opening of a ancestral temple or the lighting of a New Year's Day, a potted vegetable feast will be held, and everyone will taste it around the hot potted vegetables to celebrate the reunion.
Pots and vegetables are diverse, and they are spread in the pot layer by layer. People can sandwich any layer they like, which means harmony from top to bottom, regardless of each other; Besides, all the dishes in the pot are pots and pans, which shows the meaning of prosperity.
Third, the practice of colorful large pots of vegetables.
Preparation materials:
4 fresh abalone, 1 old hen, 20-30 fresh shrimp, 1 big fresh squid, 1 pig's trotters, 1 pork belly, eggs, mushrooms and bamboo shoots, tofu, broccoli, ginger, onion and garlic.
Seasoning:
Cooking wine, salad dressing, crab seeds, gutter oil, light soy sauce, soy sauce, starch, lemon, star anise, rose wine, crystal sugar, halogen bag (containing pepper, clove, fragrant leaves, cinnamon, star anise, licorice and tsaoko), sesame oil, pepper, salt and monosodium glutamate.
1. Roast fresh abalone in chicken sauce: Cook chicken soup, take three bowls, cook a small piece of ham and four fresh abalone, and simmer until the soup is collected; Add oil, light soy sauce to taste, and thicken starch.
2. Boil the shrimps: remove the intestines from the shrimps with a toothpick, rinse off the spare half pot of water, add ginger slices, onion segments and cooking wine to boil, add the shrimps and cook for 90 seconds, scoop them up, soak them in ice water, and drain them.
3, big shrimp and crab seed sauce salad: prawns are peeled and shelled, cut into wings, scalded for two minutes in the same way, picked up and soaked in ice water, dried salad sauce, mixed with a spoonful of crab seeds, and placed on shrimp meat.
4. Lemon-scented grilled squid: Fresh squid is peeled and washed, spread into large pieces, and the surface is scratched vertically and horizontally. Add a little onion and Jiang Shui salt, marinate with cooking wine, bake on a carbon stove until the appearance is light golden yellow, cut into coarse pieces and squeeze into lemon juice.
5. Stewed chicken legs with roses: First, simmer the marinated chicken juice, two cups of chicken soup, one cup of rose wine, one cup of clear water, soy sauce, steamed buns, ginger and garlic crystal sugar and all marinated materials for 30 minutes. Marinate boneless chicken legs 10 minute, simmer slowly 10 minute.
6. Stewed egg trotters: Put the trotters in clear water, add onion, ginger, garlic, star anise and cooking wine and cook for 30 minutes. Pick them up and soak them in rose gravy for 30 minutes. After turning off the fire, soak for 65,438+00 minutes and chop into small pieces. Don't marinate it too badly, but chew it. Boil the eggs, shell them, cook them in rose marinade for 30 minutes, and then soak them overnight.
7, fresh double winter: winter mushrooms are soft, winter bamboo shoots are sliced, cook with a bowl of chicken soup, a little soy sauce, sesame oil until the soup is collected.
8. Brewing fried tofu: remove the head, shell and chop the shrimp; Chop pork belly into fine particles, add chopped shrimp, ginger, garlic, chopped green onion, a little salt, monosodium glutamate, cooking wine and water, stir well, and put it in oil tofu to brew and stir-fry. Boil half a bowl of chicken soup, add fermented bean curd, add a little oyster sauce and cook with pepper until the soup is collected.
9. Stir-fry broccoli: Use one spoonful of oil, three spoonfuls of chicken soup with a little salt and monosodium glutamate, stir-fry a little, don't over-fry, and the taste is crisp and refreshing. Set a basin for dinner!