Tasty Cantonese cuisine how to make lily stuffed lily fried fresh lotus seeds
Main ingredients: 350 grams of shrimp, 50 grams of pork fat.
Accessories: 50 grams of fresh lotus seeds, 50 grams of lily of the valley, 20 grams of small hand-peeled peas.
Seasoning: 15 grams of delicious source of clear sauce, 3 grams of sesame oil, 2 grams of pepper, 15 grams of green onion and ginger thick water, 15 grams of cornstarch, 8 grams of monosodium glutamate, 5 grams of salt.
Production:
1, shrimp, pork fat with the back of the knife row chopped into shrimp paste, add salt, monosodium glutamate, green onion and ginger water, pepper, hand wrestling to the slurry, and then add cornstarch wrestling shrimp glue, standby.
2, fresh lotus seeds to the outer skin, boiling water standby; lily of the valley with the hand broken in half, smeared with a little cornstarch stuffed with shrimp glue, under the frying pan fried to golden.
3, leave a little oil in the pan, add delicious source of clear sauce, pepper, into the lotus seed, shrimp stuffed lily pocket stir fry evenly, drizzled with sesame oil, hand peeled small peas on the plate can be.
Choke clams lotus root box
Main ingredients: 8 clams.
Accessories: 200 grams of ground pork, 30 grams of fat, 10 grams of green pepper, 10 grams of green pepper, 5 grams of garlic.
Seasoning: 150 grams of flavorful fresh soy sauce, 3 grams of sesame oil, a little pepper, 30 grams of sugar, 5 grams of monosodium glutamate, 15 grams of chicken oil, 5 grams of Huadiao wine, 500 grams of vegetable water.
Production:
1, will fly clams boiling water to break the raw meat, and then the minced meat and fat mix, add a little bottom flavor made of meat filling spare.
2, will be mixed with seasonings boiled into soy sauce spare.
3, flying clams take half a piece of shell, in the inner side of a little dry powder, stuffed with clams and meat filling, fried in a frying pan until ripe, set the plate.
4, the green pepper, garlic, green peppercorns burst hot oil drizzle, followed by a pre-mixed drizzle of soy sauce can be.
The secret of making delicious Cantonese cuisine chestnut sauce roasted pork dump
Main ingredient: 4 pig tails, 10 chestnuts.
Accessories: 5 grams of cinnamon, 5 grams of star anise, 10 grams of Beijing green onion, 2 grams of peppercorns, 20 grams of garlic, 4 cardamom, 3 slices of sesame leaves.
Seasoning: 40 grams of columnar sauce, 30 grams of aji fresh soy sauce, 35 grams of oyster sauce, 800 grams of water, 30 grams of salad oil, 15 grams of yellow wine.
Making:
1, pig tail hair removal, fly water spare; chestnut fly water spare.
2, start the pot, put the auxiliary ingredients, stir fry, add the column of sauce and other seasonings and ingredients, simmer for about an hour, to be crispy, rise to plate can be.
Mini pumpkin stuffed sticky rice with abalone sauce
Main ingredient: 4 mini pumpkins.
Accessories: steamed glutinous rice 500 grams, 50 grams of hair of the open ocean, 50 grams of hair of the lotus seed, 50 grams of fresh bamboo shoots, 30 grams of hair of the mushroom, 50 grams of Guangdong sausage.
Seasoning: 30g of Tasty Source Golden Standard Oyster Sauce, 10g of Taste of Fresh Soy Sauce, 10g of Ajisai Sauce, 25g of Abalone Juice, 5g of Sugar, 30g of Lard.
Making:
1, mini pumpkin from the top of the cut, hollow out the inner spare.
2, all the ingredients plus seasoning mix well, lard fried standby.
3, the fried eight treasures of rice into the pumpkin, to be pressed tightly, and then wrapped in plastic wrap, into the steamer can be steamed for 50 minutes.
The production of delicious Cantonese dishes fresh pepper jellyfish okra
Main ingredient: okra 150 grams, jellyfish 100 grams.
Accessories: 15 grams of green Hangzhou pepper, 5 grams of minced garlic, a little shredded red pepper.
Seasoning: 20 grams of flavorful fresh soy sauce, 5 grams of Li Pailin_juice, 3 grams of sesame oil, 5 grams of spicy fresh dew, 4 grams of balsamic vinegar, 4 grams of sugar.
Production:
1, okra boiling water break through the ice water out, go to the head and tail, diagonal knife all two.
2, jellyfish slices, rinse, de-salted, squeeze dry standby.
3, will be Hangzhou pepper, garlic over the oil sautéed out.
4, will taste fresh soy sauce, LiPaiLin_juice and other seasonings evenly stirred to be used, then, add the sautéed pepper and garlic soak.
5, the jellyfish and okra on the plate, drizzled with sauce can be.
Fruitwood Smoked BBQ Pork
Main ingredient: 500g of skinless pork.
Accessories: 3 aromatic leaves, 2 star anise, green onion, 3 slices of ginger, 3 pieces of garlic, 50 grams of meat powder, 5 grams of fruit wood smoke, 20 grams of maltose, 1000 grams of water.
Seasoning: 120g tomato sauce, 50g pork chop sauce, 50g barbecue sauce, 20g Aji Shaoxing soy sauce, 5g Ajisai Shangcheng Zhisuo Fine Brewed Soy Sauce, 10g salt, 10g chicken broth powder, 5g rose wine, 5g monosodium glutamate (MSG), 3g five-spice powder.
Making:
1, cut the pork into 3cm wide strips, soak in meat powder and water for about 5 minutes.
2, mix salt, five-spice powder, chicken powder, monosodium glutamate, evenly rub the strips of pork marinated for 2 hours, then mix the remaining seasonings into the barbecue pork mix, marinate overnight.
3, baking pan lined with tinfoil and put on the marinated barbecue, upper heat modulation 220 ℃, lower heat modulation 200 ℃ bake for 10 minutes, remove, and then hang the barbecue maltose baked for another 3 minutes, to be on the color can be.
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