Another outstanding feature of Cantonese cuisine is its precise and fine dosage, skillful ingredients, beautiful and gorgeous decoration, and its variety. In 1965, the "Guangzhou Famous Cuisine Beauty Exhibition" introduced 5,457 kinds.
the third feature of cantonese cuisine is that it pays attention to quality and taste, and its taste is relatively light, striving for freshness in the clear and beauty in the light. Moreover, it changes with the change of seasons, with light in summer and autumn, rich in winter and spring, and pursuing color, fragrance, taste and shape. The taste of food is clear, fresh, tender, cool, smooth and fragrant; Seasoning is sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors.
The famous dishes of Cantonese cuisine are: roast suckling pig, boiled shrimp, Long Hudou, Taiye chicken, braised pork with taro, braised skirt wings, scrambled eggs in Huangpu, stewed insects, dog meat pot, multicolored shredded snake, chrysanthemum, dragon, tiger and phoenix snake soup, all of which are famous Guangzhou dishes with local flavor.
The ancient Cantonese cuisine can be traced back to the Qin Dynasty, and it developed in the Southern Song Dynasty because the imperial chef went to Yangcheng with him. After the Opium War, Guangzhou, as one of the first foreign trading ports, had frequent foreign exchanges, and Cantonese cuisine absorbed some specialties of western food.
At the same time, Cantonese cuisine itself has gone abroad. Now, there are thousands of Cantonese restaurants in new york alone. With its unique charm of freedom, strangeness, complexity and lightness, Cantonese cuisine has become a famous Chinese delicacy at home and abroad. Geographically speaking, Cantonese cuisine is gradually formed as the representative of Guangzhou, Chaozhou and Dongjiang. In a broad sense, Cantonese cuisine also includes Guangxi, Hainan and Taiwan Province.
* raw materials: extensive collection and vigorous pursuit, especially famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals.
* taste: fresh, tender, refreshing, smooth, light and crisp, light in summer and autumn, slightly mellow in winter, and six flavors (sour, sweet, bitter, salty, spicy and fresh) for seasoning.
* cooking skills: good at frying, frying, stewing, stewing, stir-frying and so on, with strong colors.
* Famous dishes: "Three Snakes, Dragon, Tiger and Phoenix", "Roasted Suckling Pig", "Beef in Oyster Sauce", "Old Meat", "Winter Melon Cup", "Dry Fried Prawns" and "Guangdong Roasted Goose".
The simplest method of Cantonese cuisine
Prepare pork ribs with a little fat (I don't think all thin ones are as delicious as this), and prepare as many as you want. You can ask the butcher to chop them up for you.
2. Add water and salt to the ribs and cook them until they are 8% cooked. If there is enough time, you can cook them in an electric rice cooker.
3. Take out the spareribs (soup for later use), drain them, put them in an oil pan (not too much oil, because fried spareribs will get oil) and stir-fry. First, add yellow wine and stir-fry them to make them fragrant, then add soy sauce and stir-fry them to the pot. Don't pour too much soup at a time, stir-fry them several times, and add sugar water and sugar water to your taste when the juice is half dry for the last time.
Note:
1. You can put more rice wine and soy sauce and color it. Soy sauce must be put later, and don't fry it for too long, because it is easy to paste the pot, so you must not put monosodium glutamate.
2. Be sure to stir fry more, so that the color of the ribs will be even and beautiful.
3. This method is characterized by simple steps and delicious taste. Also, the extra soup can be used to cook side dishes, and you can drink it directly by sprinkling chopped green onion. It's really killing two birds with one stone.