Cantonese cuisine recipes

Cantonese cuisine has a complete menu, also called Cantonese cuisine. It is one of the specialties of China, with unique dishes and tastes, and enjoys a high reputation at home and abroad. Cantonese cuisine also has many cooking techniques, mainly cooking. Let's take a look at the complete menu of Cantonese cuisine.

Cantonese cuisine recipes 1 Cantonese cuisine practices Sauté ed chicken

I personally like to use this brand to make soy sauce for black bean chicken.

Add a small bag of spiced gravy, and the fried chicken with soy sauce will be more fragrant.

Add ginger, onion, garlic cloves and cooking wine to the clear water in the pot.

A clean and fresh chicken.

People who eat less or eat less can also put only half a chicken.

Put all the ingredients in a pot and bring to a boil. Let the chicken soak in the juice.

Continue to cook over medium heat, and remember to turn the chicken over every once in a while, so that the whole chicken is soaked and tastes even.

You can also pour the juice on the chicken skin with a spoon from time to time to make the chicken look brighter.

Chicken skin soy sauce is full of color. Cook until the soup is absorbed, then take it out, cut it into pieces and put it on a plate, and you can eat it. Very delicious.

Cantonese recipe 2-step chicken feet with black bean sauce

1, ten chicken feet cut off toes.

2. Put it into the pot, add a spoonful of cooking wine and half a spoonful of soy sauce to soak in water.

3. Blanch the chicken feet to wash away the floating foam and drain the water.

After the oil in the pot is heated, put the chicken feet in the pot and fry them. You need to cover them.

5. Fry until golden brown as shown in the picture.

6. Cook the fried chicken feet in the pot for ten minutes.

7. Let the cooked chicken feet cool, dry the surface moisture and cut them in half.

8, ginger, garlic minced, Laoganma spicy sauce chopped, 20 pieces of lobster sauce for use.

9. Put the chicken feet in the bowl.

10, add appropriate amount of soy sauce, soy sauce, salt, chicken powder, pepper, Chili sauce, sesame oil, Jiang Mo, minced garlic, raw flour and peanut oil, and marinate for 20 minutes to taste.

1 1, spread chicken feet with pickled peppers on a plate and put them on the lobster sauce.

12. Put the plate into a boiling pot, cover it, and steam for 30 minutes.

13, finished product drawing.

tips &； skill

1, add half a spoonful of soy sauce when the chicken feet are cooked in the pot, so that the color of the cooked chicken feet is even, and the step of coloring the chicken feet can be omitted.

When the chicken feet are fried in the pot, they must be splashed with oil. When they are fried in a pot, they will look like tiger skins, or they will soak in clear water for several hours.

3. Add ingredients to chicken feet and marinate for 20 minutes. The time to steam in the pot depends on personal preference. Generally, it is more appropriate to steam for 30-40 minutes.

Cantonese menu 3 steamed ribs with black beans and peppers

Steamed pork ribs with black bean pepper is a favorite taste of many people. It not only retains the original flavor of ribs, but also increases the fresh flavor of lobster sauce and pepper, avoiding complicated procedures such as frying. It's really a very common and friendly meat dish. After reading many recipes and experiments, I found that the ribs were not soft enough. This formula is summed up after n times of making. For me, it is the simplest and most successful.

material

Sparerib, a little lobster sauce, ginger, dried red pepper, onion, soy sauce, cooking wine, sugar and starch.

working methods

1, Douchi was washed with water to remove surface salt, and chopped with a knife. Ginger is cut into powder, dried red pepper is cut into small pieces, and onion is cut into chopped green onion.

2. After the ribs are washed and drained, add a proper amount of chopped lobster sauce/Jiang Mo/soy sauce/sugar/cooking wine/starch, mix well, and then let stand and marinate for at least two hours (I sometimes marinate them at night and put them in the refrigerator the next day).

3. After the water in the steamer is boiled, put the ribs in the drawer. After steaming on high fire for 20 minutes, sprinkle with dried red pepper and continue steaming 10 minutes. Turn off the fire. If it is spicy, mix the pepper in the marinade. ).

4. Sprinkle chopped green onion on the pot. The meat is tender and the soy sauce is attractive.

skill

This dish would be more delicious if it were sweeter.

Guangdong oil chicken

The whole chicken can also be marinated in the same way, but after soaking 15 minutes, turn the chicken over and cook it on the fire, then turn off the fire and soak it for 40 minutes.

material

2 drumsticks, 1/2 cups of water, 13 cups of Guangdong oil chicken sauce.

working methods

(1) Blanch the chicken legs in boiling water, remove the blood, and then drain them for later use.

(2) Boil Guangdong Fried Chicken Juice in a pot, then add chicken legs, add 1/2 cup of water, cover the pot and cook for 3 minutes, then turn off the heat. Let the chicken legs soak for another 25 minutes, and then take them out to cool.

(3) Apply sesame oil to the cold chicken legs, then cut them into pieces and put them on the plate, and then pour a little marinade to serve.

Steamed ribs with Chili sauce

material

Pork chop, 1 tsp douchi, 3 grains of garlic, 1 red pepper, a little chopped green onion, half a tsp white powder, 1 tsp rice wine, a little salt, sugar and monosodium glutamate, and half a tsp sesame oil.

working methods

1. Wash pork chops and cut them into small pieces. Soak lobster sauce in hot water and crush it. Pile garlic into minced meat and cut red pepper into pheasant slices.

2. Drain two spoonfuls of water from the pig and scratch it with your hands (ribs will be more tender and smooth when they absorb water). Seasoned with lobster sauce, garlic, salt, sugar and monosodium glutamate, add rice wine, stir the spoon by hand, and then grab the raw flour evenly. Finally, add chopped green onion, pepper and sesame oil, mix well, then pour into a steaming plate and refrigerate for four hours.

3. Heat a pot of hot water on a high fire, put it in a steaming pan and steam for 15 minutes.