In the old days, evaluating the skills of a Cantonese chef would usually look at three dishes: white cut chicken, steamed fish, and stir-fried tom yum (or other seasonal vegetables).

Mandatory Subject 1: Pepper and Rotting Vegetables

Doing a good job with these three dishes is an essential foundation for a Cantonese chef, and if you do a good job with these three dishes, the rest of the dishes will not be far behind. Of course, after the reform and opening up, the population circulation, the dishes of various places into Guangdong, concocting dishes from other places has also become a chef's necessary skills, this is the latter.

Mandatory subject 2: white cut chicken

As the oldest human ingredients, each country, each place has a stubborn heritage of cooking, such as Europe and the United States like to grill the fish; Japanese people love sashimi, the fish skinned and thorned, sliced into thin slices, dipped in wasabi soy sauce and eaten raw; India's approach to the practice of a bit of Chinese style, like to stew, but under the seasoning let a lot of Chinese people are not accustomed to: onions, cumin, curry and other materials stewed a pass, basically can not eat the flavor of the fish.

European grilled fish

The Chinese way of cooking fish is mostly related to the local climate and living habits. For example, when the weather is cold in the northeast, people like to add garlic, celery, chili peppers and other ingredients and stew them in a big iron pot.

Northeastern pot of fish

Xiang, Sichuan, Guizhou, a spicy area, like braised fish, practice is the first fish frying pan dry, and then under the ginger, garlic, chili pepper popping, plus the sauce (the choice of sauce varies from person to person, probably can't be separated from the oyster sauce, soy sauce, soy sauce, a class of) and water with the cooking, after the collection of juice, thin gravy from the pot can be played. Braised fish is the most popular way for Chinese people to enjoy the flavor and taste of fish while having a strong taste.

Braised fish

As for the later popularity of the country's pickled fish, chopped pepper fish, boiled fish, etc., are the new school of practice, can be point, for the non-spicy people, is really love.

Sauerkraut fish

Guangdong is a relatively alternative province in cooking, eating healthy, light, the flavor of the ingredients themselves. Fish cooking is the same, the favorite is steamed fish, the practice is to select the texture is excellent, after the mountain spring water lean fish (if it is a reservoir feed fed fish, mud fishy taste heavy, even if it is a gold-medal celebrity chef can not do a delicious steamed fish), slaughtered, placed in a beautifully shaped steamed fish oval long dish, laying on the ginger, placed in a steamer to be steamed.

The length of time to steam fish, the most test of the chef's level: the fire is not, the fish is not cooked through, blood dripping; fire is too much, the fish is old and faggy, tastes like chewing wax, only experienced masters, according to the size of the type of fish, the size of the flame of the stove head, the size of the steamer basket and so on the conditions, to make the appropriate judgment: to steam how many minutes to be just right.

Steamed fish 1

Pour off the water juice left on the plate during the process of steaming the fish, and put on the fish body with shredded green onion, shredded red pepper and cilantro, and pour the hot oil that burns to the point of smoking on the top of the shredded green onion, and the shredded green onion squeaks under the high temperature, and the aroma is all over the place. The fineness of the green onion and pepper, the test is the master's knife work, the master cut the green onion as fine as hair, wrapped around the fish body, very beautiful; if it is a novice, cut the green onion thicker than a matchstick, the view of the whole thing, to see there is no impulse to go down the chopsticks, failure.

Steamed Fish 2

The last thing you need to do is to pour on the secret soy sauce, and one of the most popular Cantonese favorite steamed fish is done. The soy sauce directly determines the final flavor of the fish and is the finishing touch to the dish. Each master chef has his own, personally concocted soy sauce for steaming fish. Steamed fish soy sauce is like the unique martial arts secrets of each major martial arts school, unless the first disciple, no outsiders. Nowadays, there are many chefs who use ready-made soy sauce for convenience. Steamed Fish Soy Sauce? The flavor and texture is greatly reduced, family use, of course, no problem.