Cantonese cuisine is also known as Cantonese cuisine, one of the eight major cuisines . The dishes are characterized by clear, fresh, refreshing, tender and smooth. In terms of cooking style, in addition to retaining the Central Plains food style of "never getting tired of fine food, never getting tired of fine food", it also absorbed cooking styles from various places, forming the unique cooking, dishes and taste of Cantonese cuisine. It is precisely because of its boldness Innovation has further consolidated its unique position among the eight major cuisines.
Summer is the most suitable Cantonese dish. Whether it is braised, braised, pot-baked, steamed or stewed, it is a very simple summer taste. For example, here is a dish of Boiled Shrimp . It is simple to make and retains the freshness of the seafood to the greatest extent. In addition, I will introduce 5 Cantonese dishes that may seem difficult but can actually be made at home. I guarantee that your children will love it. Please make them quickly. Families, give it a try.
Steamed pork ribs with black bean sauce
1. Preparation of ingredients:
Chop the pork ribs into small pieces and soak in water for 30 minutes to soak in the blood; cut half a red pepper into red pepper dices (not spicy); cut two green onions into chopped green onions; half Cut an onion into dices; remove the roots of a few mushrooms and cut into quarters; flatten the garlic and cut into minced pieces; smash the ginger into minced ginger; chop the black bean sauce and set aside.
Control the water content of the pork ribs, add oyster sauce, chicken powder, pepper, sugar, salt, cooking wine, light soy sauce, and dark soy sauce and mix well. Add the mushrooms, mix well, and marinate for 10 minutes.
2. Start cooking:
Heat oil in a pot. After the oil is hot, add minced ginger and garlic and stir-fry until fragrant. Pour in onions and black beans and stir-fry over low heat. Add a little thirteen spices to increase the compound aroma. Pour in along the edge of the pot. Cooking wine, fry the ingredients until slightly yellow and dry, then turn off the heat and let cool.
Pour the fried ingredients and ribs together and mix well, then sprinkle in a handful of starch and mix well, then pour it into a plate, add the green onions and seal with plastic wrap.
Boil water in a pot, add air to the steamer, put the ribs in, steam over high heat for 20 minutes, take it out, remove the plastic wrap, sprinkle with chopped green onion and red pepper, and serve.
Honey-glazed barbecued pork
1. Prepare the marinade:
Cut the onion into slices, cut the ginger into slices, cut the green onion into sections, cut the small parsley into sections and put them together, add a little salt and half a can of beer and knead to get the juice. , soak for a while.
2. Prepare ingredients:
Choose snowflaked pork front leg meat and cut it into strips, add three spoons of barbecued pork sauce, two spoons of honey, two spoons of seafood sauce, two spoons of oyster sauce, a little salt, a little sugar, chicken powder, and thirteen spices. Then pour in the marinade you just prepared, mix well, seal with plastic wrap and refrigerate for 12 hours.
Add two spoons of barbecued pork sauce and two spoons of honey into a bowl, stir well, add a little hot water and stir, and a simple version of crispy water is ready.
When the time is up, take out the marinated pork, put it into an atmospheric steamer and steam it over medium heat for 10 minutes. Steam the meat until it is six or seven times ripe, then take it out.
Brush a layer of crispy water on the steamed pork, then place it on the grill, brush it again with crispy water, and brush it a few more times to make the skin even crispier and sweeter.
3. Start cooking:
Preheat the oven for 3 minutes in advance. Put the pork in and heat up and down at 230 degrees at the same time. Bake it for 20 minutes, then take it out and brush it with crispy water. Put it in the oven again and bake it for 20 minutes. You need to pay attention to the later stages of baking. Observe the color to avoid burning. When the time is up, take out the roasted barbecue pork and cut it into even thin slices, place it on the plate and serve.
Pig's trotters, ginger
1. Prepare ingredients:
Boil water in a pot, put eggs in cold water, boil for 5 minutes, then remove and cool, peel and set aside; 3 pieces of ginger, break up and set aside; 200 grams of pig's trotters.
2. Start cooking:
Boil water in the pot, put the cold water of the pig's feet into the pot, add 10 grams of cooking wine to remove the fishy smell, boil out the impurities and blood water inside, and after the water is boiled, remove the foam in the pot, about 2 minutes Finally, take out the pig's feet and control the water for later use.
Heat oil in a pot, add ginger and stir-fry until the aroma of ginger comes out. Pour in the moisture-controlled pig's feet and stir-fry evenly. Add 200 grams of sweet vinegar, 30 grams of mature vinegar, and 10 grams of cooking wine to remove the fishy smell. Pour in the pork feet that have not been soaked. Water, add 3 grams of salt to taste.
After the soup is boiled, pour the pig's feet into the casserole, turn on low heat and simmer for 25 minutes. When the time is up, put the eggs into the pot and simmer for another 15 minutes. When the time is up, turn off the heat and sprinkle with a little coriander and serve. .
White-cut chicken
can best reflect the deliciousness of chicken. The original flavor of chicken, the meat is cooked and the bones are not yet cooked. The characteristics of white and buttery are all due to the cooking skills of three lifting and three releasing.
1. Prepare ingredients:
Choose six-month-old Sanhuang chicken, preferably Qingyuan chicken or Zhanjiang chicken . The meat is more delicious, smooth and tender. Rinse it with clean water to remove the internal organs and excess oil, and remove the chicken feet. Keep the chicken skin intact; cut a green onion into sections; cut a piece of ginger into slices.
2. Start cooking:
Boil water in a pot. When the water comes to a boil, add ginger slices, green onion knots, and a few scattered gardenias . If you are cooking at home, you can leave out the gardenias. Sprinkle in salt to increase the flavor. Cut the chicken in white. There are almost no other seasonings, so the salt taste is stronger. Cook over high heat for a while to bring out the aroma of the spices.
First put the chicken body into boiling water and quickly blanch it for 5 seconds, then take it out and immediately put it into ice water to cool down. Repeat this step three times. Drain the ice water before adding it to the pot each time. This process is: The most important step of making boiled chicken is "three lifting and three releasing", the purpose is to make the chicken skin firm and firm while achieving a crispy texture.
Allowing the chicken to be slightly cooked can reduce the cooking time in the later stage and keep the meat fresh and tender. After scalding it three times, put the whole chicken into the pot, turn to a simmer and keep the water boiling for 10 minutes. Never cook it in boiling water, otherwise the chicken will easily become old and stale, and the skin will be easily broken, affecting the tenderness of the meat.
This method of soaking can produce the perfect effect of being tender and smooth, with blood in the bones. After 10 minutes, the chicken skin will be golden and buttery. Take it out and soak it in ice water for 20 minutes.
The presentation of plain-cut chicken is usually based on the original version of the chicken. The head of the chicken is chopped flat to remove the oily lymph on the neck, and the remaining parts are chopped into large pieces and placed on the plate in sequence.
3. Three kinds of dipping dishes:
The first kind of millet, pepper and coriander is a commonly used dipping sauce in Guangxi: light soy sauce, sesame sesame oil, sesame oil, mature vinegar and chicken powder are added to the dipping sauce. The taste is sour, spicy and fragrant.
The second kind of garlic sauce: just add light soy sauce and sesame sesame oil directly to the minced garlic.
There is also a ginger ingredient that is often eaten by Cantonese people: scrape the ginger into minced ginger and squeeze out the ginger juice, then chop some green onions and put them together, then add salt, salt-baked powder, sesame oil, chicken powder, and pour 200 The hot oil stimulates the fragrance. This is the most native dipping sauce for boiled chicken, which can fully bring out the fresh flavor of the chicken.
Pork belly chicken
1. Prepare ingredients:
half a chicken wood-fired chicken remove the chicken butt and chicken toes and chop into small pieces; remove the excess fat from a cooked pork belly and cut into wide strips for later use.
2. Start cooking:
Boil water in the pot, add sliced ginger, green onions, and pour in cooking wine to remove the fishy smell. Pour the chicken pieces into the pot and immerse them in water to remove the blood and fishy smell. After the fire boils, add the pork belly as well. Blanch them together in the pot, then boil them again, take them out and wash away the foam.
Put onion and ginger, Codonopsis , Angelica dahurica , and red dates into the casserole. Put the chicken pieces and pork belly in, then pour in the broth (or water), bring to a boil over high heat, then turn to medium heat and simmer for 20 minutes. When the time is up, Add a few wolfberries, salt, monosodium glutamate, chicken powder, and pepper and stir to dissolve the seasoning. Sprinkle in coriander and drizzle with sesame sesame oil before serving. Serve.
(First Food Editor: Cao Cao)
