Simple Cantonese home cooking

Cantonese cuisine is a very famous cuisine, light and fresh. Cantonese home cooking practices are also simple, come and learn the most famous Cantonese cooking practices!

Cantonese home cooking practices 1, white cut chicken

1, will have been slaughtered three yellow chicken wash blood water, and then boil a plate of hot water, and then into the ginger and green onions;

2, after the water boils into the chicken, be sure to the whole chicken did not pass, and then large fire without a cover, 5 minutes, and then turn off the fire cover!

3, 30 minutes after the fish out of the chicken, and then immediately into the cold water, quickly cooled, so that the chicken will be skin elastic meat smooth;

4, cut the chicken, plate can be eaten, dipped in soy sauce flavor is very good.

粤菜家常菜做法2、广式烧填鸭

1, the duck will be pulled out of the viscera and scalded with boiling water, so that the duck skin tightened, so that the even with diluted sugar evenly coated with duck body, hanging up to dry;

2, sugar, cooking wine, pepper powder, salt, monosodium glutamate (MSG), soy sauce, green onions, ginger, garlic, and other seasonings in a bowl, mixing evenly, injected into the duck abdomen.

3, put the duck on the grill until the duck skin crispy, uniform color;

4, cut the duck on the plate can be, pouring the marinade in the duck belly that is.

粤菜家常菜做法3、清蒸桂花鱼

1, the osmanthus fish to remove the viscera after scaling clean, and then cut some ginger and green onion shredded;

2, in the plate spread on the shredded ginger, and then use green onion to the fish frame, the fish belly should also be stuffed with some shredded ginger and green onion;

3, put the fish on a plate. Then lay a layer of shredded ginger on the top of the fish, and then drizzle a little peanut oil;

4, add water to the pot, and then boil over high heat and then put the fish into the water to steam, cover for 12~15 minutes;

5, poke the back of the fish with chopsticks, and if you can poke it in, it means that it is cooked, and then pour off the excess soup to be served.

Cantonese home cooking practice 4, salted egg steamed meat cake

1, the pork chopped into meat patties;

2, raw salted egg white yolks separate, onion and ginger chopped into mince standby;

3, add salted egg whites, scallions and ginger in the meat patties and then mix well;

4, put the Put the meatloaf into a bowl, then pat it flat, put the salted egg yolk on top of the meatloaf, and steam it under water for 15 minutes before serving.

粤菜家常菜做法5、梅菜扣肉

材料：梅菜一颗、五花肉；

1, will be peeled open, and then soak a little bit and then wash clean, squeeze out the water and then chopped and then replaced with clean water to soak;

2, the meat is clean, boil a pot of water, and then put the five-flower meat Put it in to cook to 7, 8 mature, drain, and then wipe with salt, marinate for about half an hour;

3, in a clean pot inside the oil boiling, put the meat to fry, skin down meat, and then turn over until all sides of the golden brown, drain;

4, prepare sauce, with ginger paste, chopped red onion, soy sauce, soy sauce, oyster sauce, sugar, salt, monosodium glutamate, water, mix well;

5, wait until the tie good pork cooled cut into slices, skin under the meat, and then set up in a large bowl;

6, will be spread to the meat on top of the preserved vegetables, and then poured with sauce;

7, into the pot to steam for 1.5 ~ 2 hours can be;

8, take out the big bowl, not hot hands can be everywhere soup with a small bowl, and then a large pot to buckle the big bowl, instantly! Inverted, it becomes "buckle meat";

9, and finally pour out of the juice with a little oil, and then cook into a gelatinous shape over low heat, poured on the buckle meat can be.