South milk braised pork is a special dish of Guangdong Han nationality, belonging to Cantonese cuisine. The meat is rotten, fat but not greasy, and the salt is slightly sweet.
1. All materials are ready, pork belly is washed, taro is peeled and washed, and onion and ginger are sliced.
2. Pour enough cold water into the pot, put pork belly with cold water into the pot, add onion, ginger and carved wine, cook for 15 minutes, and then take it out.
3. Dry the water on the meat with kitchen paper, and make even holes in the skin with toothpicks.
4. Pour the honey into the bowl and brush it evenly on the skin for later use.
5. Peel and wash the taro, cut it in half, and then cut it into large pieces; Add vegetable oil to the pot. When the oil temperature is 70% hot, add taro slices and fry until golden brown. Then take it out.
6. Put it on oil-absorbing paper to absorb excess grease; Deep-fry the pork belly with honey and color it. Be careful that the oil temperature is not too high, otherwise it will burn the skin quickly.
7. Take out the fried meat and control the oil; Cut into even slices; Take a large bowl with pork belly skin facing down, and put a piece of meat and a piece of taro in the bowl alternately and neatly.
8. Juice mixing: Mix a piece and a half of south milk, milk, sugar, carved wine, pepper, soy sauce, soy sauce, minced garlic and a little salt to make juice, and add some water.
9. pour the juice on the coded meat and taro; Steam in a steamer for one and a half hours; Take out the steaming bowl, pour out the soup in the bowl, don't throw it away, and buckle the bowl on the plate; Boil the soup that has just been decanted, thicken it with water starch and pour it on the meat.
Second, boiled shrimp
"Boiling" is a cooking technique of Cantonese cuisine, that is, cooking food with boiling water or soup. People in Guangzhou like to boil seafood in water to keep its fresh, sweet and tender original flavor, and then peel the shrimp and dip it in the sauce to eat it. It tastes original and delicious. Although autonomous driving is faster, it can be used as a gorgeous banquet.
1. Wash the fresh shrimp; Prepare onions and ginger.
2. Put water, ginger slices and shallots into the pot and tie them into knots.
3. In the process of boiling water in the pot, cut off the beard and remove the shrimp line.
4. Boil the water in the pot; Add the processed fresh shrimp, turn off the fire immediately after the shrimp turns red, and stew for 1 minute, so that the shrimp meat is fresh and tender.
5. Take out the shrimps one by one with chopsticks and put them on the plate; To make onion oil dipping sauce: wash the onion and cut it into small pieces.
6. Let the oil in the pot cool, add the onion, fry it slowly with medium and small fire until the onion turns yellow, and then turn off the fire.
7. Take a small dish and pour in the right amount of soy sauce; Pour in the freshly prepared scallion oil.
Third, boiled chicken.
Boiled chicken is the most common chicken dish in Cantonese cuisine, and it belongs to soaked chicken. Its characteristics are simple production, just cooked and not rotten, no ingredients added, and original flavor maintained. White-cut chicken skin is smooth and delicate, light and delicious, with white color and yellow oil. With ginger and onion soy sauce, it has the taste of onion oil. It is a hometown dish in Guangdong with a unique flavor.
1. Wash the fresh chicken; Add water to the pot and cook with ginger slices.
2. After the water is boiled, put the fresh chicken into the pot. The water must be enough to soak the whole chicken, not too little. After putting the whole chicken in the pot, pick up the water in the chicken's stomach with chopsticks and put it back in the pot.
3. Cook on high fire for 5 minutes; In the meantime, turn the whole chicken with chopsticks.
4. Turn over the fresh chicken to ensure that each side is evenly heated.
Turn off the fire after 6.5 minutes, cover the pot and stew for 10 minutes; /kloc-Open the lid after 0/0 minutes.
7. Prepare a plate of ice water, and then add ice cubes; Pick up the chicken, soak it in ice water, add ice cubes and soak for 15-20 minutes.
8. Prepare sauce, cut ginger slices into ginger paste, add soy sauce and a little chopped green onion.
9. Use hot oil and pour the hot oil into the soy sauce ginger.
10. For the prepared sauce, if you like the taste of soy sauce, you can add soy sauce. If you don't like soy sauce, you can add salt to ginger and pour hot oil on it.
1 1. Chicken soaked in ice water; Cut into pieces and chopped; The delicious white-cut chicken is finished
Four, fish head tofu pot
The good fortune of Cantonese cuisine translates into casserole, fish head and tofu pot, which can add a little warm atmosphere to the table when served steaming.
1. Cut the fish head in half and wash it; Wash the frozen tofu and cut it into pieces.
2. All kinds of fish balls are ready; Onion, ginger, large slices, garlic slices.
3. Heat the oil pan and saute the ginger and garlic; Try to remove the water from the fish head with kitchen paper and fry the fish head in the pot.
4. Continue to fry while frying until both sides are golden; Add proper amount of water, onion, cooking wine and salt.
5. Transfer to a casserole, bring it to a boil, add tofu and simmer for more than 40 minutes, and add fish balls; The pills are cooked thoroughly.
Five, stir-fried hibiscus eggs
"Fried hibiscus eggs" is a traditional Cantonese dish. It is made by mixing egg liquid with barbecued pork, shredded bamboo shoots, mushrooms and seasonings. The dishes are lumpy, golden on both sides, and all kinds of auxiliary materials are wrapped in egg blocks and intertwined. The outer layer is tender and smooth, and the egg fragrance is rich. This is a famous dish of Guangzhou banquet.
1. Prepare barbecued pork and add eggs, mushrooms, fresh bamboo shoots and green onions; Water-soaked mushrooms and cooked fresh bamboo shoots are cut into medium shreds respectively.
2. Barbecued pork and shredded; Green onions are also shredded; Bring water to a boil, add mushrooms and shredded bamboo shoots and cook for 30 seconds.
3. Add barbecued pork and blanch it, then take it out and drain it; Beat the eggs into a bowl, add salt, pepper and monosodium glutamate and mix well.
4. Add shredded pork, shredded bamboo shoots, shredded mushrooms and shredded onions.
5. After stirring evenly, add sesame oil and stir evenly; Heat the wok, drain the oil, and pour in half of the egg mixture. Stir-fry until solidified.
6. After shoveling out, put it into the remaining egg mixture and mix well.
7. Add a small amount of oil to the wok, add the mixed egg liquid and fry on low heat.
8. Fry one side and then the other side until both sides are golden; The fried egg roll is cut into pieces on the chopping board and stacked on the plate.
Six, shrimp wonton
Wonton is a famous snack in Guangdong, and everyone likes it as breakfast or midnight snack. Wonton skin is made of eggs and flour, and the stuffing is mainly pork, but also shrimp, horseshoe, carrot and mushroom. The wrapping method is simple, fast, elegant, easy to knead, and does not pay attention to appearance.
1. Wash pork and chop it into minced meat; Shell the fresh shrimps, remove the shrimp lines and internal organs, and then chop them into foam (leave a few whole shrimps for later use).
2. Put pork foam and shrimp foam into a large bowl, and add ginger foam, onion foam, salt, sugar, cooking wine, fish sauce, raw flour, cooking oil and oyster sauce.
3. Then disturb and marinate the whole shrimp with cooking wine and salt; Take a piece of wonton skin, add meat stuffing and add a whole shrimp.
4. Then fold in half and pinch your mouth; Do the others in turn.
5. Cut coriander into foam, cut shallots into chopped green onion, and add salt, sugar, fresh soy sauce, oyster sauce and sesame oil.
6. Add a proper amount of water to Supor's fiery pot; Cover and boil.
7. Boil water and put it in wonton; Cook until the wonton floats.
8. Scoop a spoonful of boiled wonton hot soup and pour it into the coriander bowl; Then uniformly stirring; Put the wonton in a bowl and add the coriander dipping sauce.
9. Sprinkle with pepper and cooked sesame seeds and serve.