Editor of Famous Dishes in Western Guangdong
Yuan Mei of the Qing Dynasty's "Suiyuan Food List": "Chicken is the most powerful, and all the dishes depend on it, so he is the leader of the Yu clan. The bird is attached to it, and it is called the feather tribe. "Chicken is the king of the feather tribe, so there is a saying in western Guangdong that there can be no feast without chicken."
White-cut chicken
Among Cantonese and Western dishes, "white-cut chicken" is the most famous. It is cooked without seasoning and can be cut into pieces as you eat. Basin, served with sauce for dipping, so it is called "white-cut chicken". There is a jingle passed down from the past: "The chickens made by the master Xinyi in Zhanjiang are not complete with all the ingredients including sand and ginger." This illustrates the importance of selecting the ingredients and making the chicken. Huaixiang Chicken is also known as Xinyi Chicken and Zhanjiang Chicken (Xinyi was under the jurisdiction of Zhanjiang before 1983). It is a typical mountain three-yellow chicken with yellow feathers, yellow skin and yellow claws. It has plump muscles and tender meat. When choosing a chicken, you should choose a hen that has only laid an egg once. It is best to use a hen that is about to lay an egg for the second time, but has some spots on its feet. Egg flower chicken.
Method: Remove the feathers, make an opening under the neck of the chicken and the soft belly area at the tip of the tail, wash it, and remove all the internal organs of the chicken, especially the lungs, and put in the chicken's claws Put the soft tip of the tail into the mouth of the belly and put salt. Fold the chicken wings back. After the water boils, first put the chicken into the water by its neck and blanch it to allow the chicken's body to be evenly heated, then lift it out of the water and scald it again to avoid damage to the chicken's skin. After the chicken is cooked, ( Use chopsticks to pierce the chicken at the drumstick position. If no blood comes out, it means it is cooked.) Then scald the head. Add the chicken to the water and bring to a boil. Then remove from the pot, cut and serve on a plate.
In addition: boiled duck, boiled goose, boiled dog, boiled pork, boiled sheep, boiled beef, boiled pork knuckles, etc., are boiled in water, scalded and fished out , drain the water and simmer over slow fire for 40 minutes until cooked, take out and let cool, cut into pieces and put on a plate. Dip in ginger soy sauce when eating.
Boiled type
Boiled type is also boiled in white water. It is mainly made of small fresh ingredients boiled in white. The water is removed and the food is left. Boiling may seem simple, but actually there is a trick to it. It is the original method of searing, such as boiling shrimp, boiling fish, boiling meat in soup, etc.
In daily cooking, the original white-boiled shrimp is more common. The best way to maintain its original flavor is: first add scallions and ginger slices to the pot, pour a little white wine, and then add an appropriate amount of water. After the water boils, put in the prawns and cook them (to the degree of crab eye water), dip them in the cooked chili soy sauce and eat them. If you only use boiling water to boil them, the fishy smell of the shrimps will still remain, so add ginger. Onion wine and other ingredients will naturally remove the fishy smell.
Boiled rice noodles, boiled goose intestines, boiled pork liver, boiled kidneys, etc. Before burning, the materials must be processed, such as pickling, "beer", etc. to make them cool, and then Caizhuo.
Steamed Cantonese and Western dishes are mostly seafood: steamed fish, steamed shrimp, steamed clams, steamed shellfish, steamed snails, steamed with garlic seasoning. However, with the development of food culture in western Guangdong, steaming in western Guangdong has turned to steamed chicken, duck, goose, pig, sheep, and even fruits, as well as special small rice noodles, noodles, and bean products.
Steamed cuisine
The steaming of Cantonese and Western dishes is mainly steamed in water, and steamed chicken in water is the representative one. As the name suggests, it is chicken steamed through water and steam. The method of steaming chicken in water is actually very simple. Hollow out the internal organs of the chicken, stuff them with ingredients, put the whole chicken on a plate, then put it into a pot with a certain amount of boiling water, heat it over fire and steam it slowly. The chicken is steamed with boiling water steam. The chicken is smooth, delicious and mild-tempered, which will whet the appetite of people who are afraid of fried food. [1]
Western Guangdong has many special dishes, such as lobster, abalone and other precious seafood, pan-fried sand tip fish, electric white salted fish, Shuidong boiled mustard greens, pan-fried oyster eggs and a large number of other dishes The style has long been popular in the Pearl River Delta; the popularity of food in western Guangdong is unrivaled in Guangzhou.
In addition to the boiled series, the specialties of Western Guangdong are also fried, fried, stir-fried, simmered, stewed and baked.
Frying
Mainly pan-frying, heat a small amount of oil in a pot, then put in the salted fresh ingredients to make them cooked. The surface will turn slightly golden or even slightly burnt.
The famous Cantonese and Western cuisine is fried fish. The seasoning is simple and only uses salt. Fried fish is not as complicated as anyone imagines. After washing the fish, drain the water and put it in the pot. After washing, drying and heating, rub the ginger back and forth in the pot, then add oil. After the oil is hot, put the fish in and fry over a slow fire. Fry the fish skin until golden brown, then flip the other side.
Fried type
Frying of Western Guangdong specialties is a kind of shallow frying. Food raw materials are placed in hot oil. The surface temperature of the food rises rapidly, and the water vaporizes and appears on the surface. A dry layer. The aroma of most dishes is produced through thermal decomposition, which generally requires a higher temperature. When frying Cantonese and Western dishes, it is usually best to form a dry layer on the surface. The characteristics are that the surface is charred and dry, the interior is just cooked, and the aroma and freshness are just right. The fried series of Cantonese and Western cuisine is also reflected in the production of steamed meat, such as braised pork. In addition to pork, braised pork can also be made into dog meat and lamb meat. Cantonese and Western dishes can also be cooked in a pot, such as fish larvae pot, eggplant and melon pot, and eel pot. In Xinyi, fried river fish and beans in a claypot is a double-fried claypot dish that is a famous local dish.
Stir-fried food
The stir-frying of Cantonese and Western cuisine is mainly raw stir-frying. Raw stir-frying is also called fire-side stir-frying, and the raw materials are mainly non-paste. First put the main ingredients into the boiling oil pan and fry until they are five or six times ripe, then add the ingredients. The ingredients that are easy to ripe can be added later, and the ingredients that are not easy to ripe can be added together with the main ingredients. Then add seasonings and quickly toss them a few times. , it is better to stop life. This method of stir-frying has very little soup and is refreshing, crispy and tender. If the raw materials are in large chunks, add a small amount of soup to the ingredients during cooking and stir-fry a few times to stir-fry the raw materials thoroughly before taking them out of the pot. When adding the soup, you need to stir-fry the raw materials to dry them out before adding them to the soup, so that they can be flavorful. Stir-fried fish fillets and fried clams in western Guangdong are famous for their stir-fried dishes, which are served with ginger and green onions. People in Yangjiang mostly use black bean drumsticks as ingredients. In the mountainous areas of western Guangdong, stir-fried pig hearts and liver tips and stir-fried beef offal are famous dishes.
Stew type
In Cantonese cuisine, we prefer to use the word stew to express it. This is probably due to the cultural differences between the north and the south. The stew style of Cantonese and Western cuisine is reflected in the use of fire and low heat to cook the vegetables. . Cantonese and Western cuisine uses very few seasonings, such as Xinyi's special dish "braised pork with first vegetable". Wash the first vegetable, chop it up, add large pieces of pork belly, put it in a clay pot, add water and simmer it over a slow fire. When the fat of the pork belly overflows, it has become a common saying in Xinyi that the first vegetable is braised pork without salt or oil. There are many braised dishes in Cantonese and Western cuisine, such as braised beef, which is made from beef bones, beef intestines, anal brain, beef louver, beef heart, beef liver, beef lungs and other materials. The soup is thick and rich in flavor. It is a collection of all kinds of beef delicacies. Niu'ao soup is also called whole cow soup, and braised dog'o is all dog's waste. Leizhou in western Guangdong has a variety of cooking methods for dogs, such as braised whole dog, big pot dog, yellow braised dog and so on.
Stew
Main ingredients such as livestock and poultry meat are selected and processed into large pieces or whole pieces. There are two ways to stew. 1. Stew without water separation: The method of stewing without water separation is to scald the raw materials in boiling water to remove the blood stains and fishy smell, then put them in a pottery vessel, add onions, ginger, wine and other condiments and water (the amount of water added is normal). You can control a little more than the raw materials (for example, one and a half to two kilograms of water can be added to one kilogram of raw materials), cover it, and cook directly on the fire. When cooking, first boil over high heat, skim off the foam, then simmer over low heat until crispy. The stewing time can be determined according to the nature of the raw materials, usually about two or three hours. 2. Water-proof stew method: Water-proof stew method is to scald the raw materials in boiling water to remove the fishy dirt, then put them into a porcelain or pottery bowl, add onions, ginger, wine and other condiments and soup, and seal it with paper. , put the bowl into a pot of water (the water in the pot needs to be lower than the mouth of the bowl, so as not to be immersed in boiling water), and cover the pot tightly to prevent air leakage. Burn with strong fire. Keep the water in the pot boiling continuously, and the stew will be ready in about three hours. This stewing method can prevent the fresh aroma of the raw materials from being lost, and the dishes made will be full of flavor and the soup will be clear. Stewing in Cantonese and Western cuisine is mainly based on soup. In the past, soup was mainly made for the weak, and medicinal herbs were usually added. Now it is mostly used in large restaurants. [3]
Baked type
In the cooking of Cantonese and Western cuisine, the main ones are baked, such as baked ribs, baked fish heads, baked chicken and duck, etc., while fried and baked are mainly Hakka dishes. Cantonese cuisine and Cantonese cuisine are used for reference. Carambola duck is a famous baked dish. The preparation method is as follows: ingredients: appropriate amount of onion and garlic, 50 grams of sour star fruit, a small amount of coriander, a little pepper, 100 grams of light soy sauce, an appropriate amount of salt (add or subtract according to each person's taste), an appropriate amount of vinegar, and sugar 15 grams. Heat oil in a pan, add garlic, carambola and sauté until fragrant. Add duck, soy sauce, and add appropriate amount of water, sugar, vinegar, and salt. The amount of water should cover two-thirds of the duck. After boiling, use a medium or small pot. Slowly bake (about half an hour), cut into pieces and put on a plate, pour appropriate amount of dipping sauce on top.