Latest Cantonese cuisine

The recipe of three-cup duck is introduced in detail, the cuisine and functions: Cantonese cuisine

Taste: Salty and umami Craftsmanship: Bamboo-roasted three-cup duck Ingredients: Ingredients: 100 grams of duck head, 200 grams of duck wings, 150 grams of duck feet, 200 grams of duck neck

Seasoning: 20 grams of soy sauce, 35 grams of glutinous rice wine, 25 grams of peanut oil. Features of three cups of duck: unique, simple local flavor that makes diners excited dump. Teach you how to make three cups of duck, how to make three cups of duck delicious 1. Heat the oil first, then add soy sauce and Jiujiang rice wine and heat together;

2. When the three cups of duck are cooked When the aroma comes out after opening, you can put the ingredients in;

3. Add sugar (this can neutralize the saltiness of the soy sauce) and keep turning the ingredients over low heat;

4. After about 45 minutes, the sauce will be concentrated and ready to be taken out of the oven;

5. After the duck is cooked, wait for it to cool, cut and serve on a plate;

6. Finally drizzle Serve with the sauce for boiled duck. How to make Panlong eel in black bean sauce (Cantonese) Detailed introduction to the cuisine and functions: Cantonese home-cooked recipes Cantonese cuisine Cantonese cuisine

Taste: Black bean flavor Technique: Steaming Panlong eel in black bean sauce (Cantonese) Ingredients: Main ingredients: 1 clean white eel (about 750 grams).

Accessories: 10 grams of coriander leaves, 5 grams of chopped green onion.

Seasoning: 25g Cantonese tempeh, 15g minced fresh garlic, 5g minced ginger, 2g minced tangerine peel, 5g minced water-frozen mushrooms, 5g minced bright red pepper, 2g minced celery stalks, 10 grams of Shaoxing wine, 5 grams of sugar, 5 grams of soy sauce, 5 grams of MSG, 2 grams of refined salt, 0.5 grams of pepper, 30 grams of stock, 5 grams of wet starch, 10 grams of sesame oil, 10 grams of cooked chicken fat, 15 grams of peanut oil, 10 grams of pig fat granules, 10 grams of green onions, 10 grams of ginger slices, and appropriate amount of dry starch. Features of Panlong eel in black bean sauce (Cantonese): rich black bean aroma and strong salty taste. Teach you how to make Panlong Eel with Black Bean Sauce (Cantonese), how to make Panlong Eel with Black Bean Sauce (Cantonese) so that it is delicious 1. Rub the eel with dry starch (or salt, white vinegar) to remove the mucus on the surface, and use a knife to cut along the spine. Make cuts every 4 centimeters, do not cut off the belly, and make it into joints. Remove the internal organs from the cutting edge, wash and pat dry. 2. When the pan is done, add peanut oil and heat until it is 50% hot. Add in the fat and stir-fry until the oil is released (do not turn yellow). Add minced garlic, minced ginger and tangerine peel and stir-fry until fragrant. Add tempeh and stir-fry until fragrant. , add minced mushrooms, minced red pepper and minced celery and stir until fragrant, add Shaoxing wine, add stock, sugar, soy sauce, salt, pepper and MSG, stir-fry briefly, pour in chicken oil and take out to cool, then serve with eel Mix well. Put the eel into a glass plate and plate it into a dragon shape (with the head in the center). Insert the green onion into the eel's mouth. Pour the remaining juice on the eel. Add the ginger slices. Steam it in a steamer over high heat for about 10 minutes until it is cooked. Take it out. . Remove the scallions and ginger slices, decant the original juice into the pot, boil and thicken the gravy with wet starch, pour it on the eel in the plate, and sprinkle with the chopped green onion. Heat the sesame oil in a pot, pour it on the chopped green onion, and sprinkle with coriander leaves. The recipe of Jinling sliced ??duck is introduced in detail, the cuisine and its functions: Cantonese private cuisine, constipation recipe, spleen-boosting and appetizing recipe, malnutrition recipe

Taste: Salty and umami. Craftsmanship: Open oven roasting of Jinling sliced ??duck. Ingredients: Main Ingredients: 1800 grams of duck

Accessories: 15 grams of shrimp

Seasoning: 10 grams of ginger, 25 grams of shallots, 15 grams of salt, 10 grams of star anise, 50 grams of shrimp paste, 15 grams of white sugar Gram, 200 grams of peanut oil. Features of Jinling Sliced ??Duck: bright red, crispy skin, smooth meat.

Teach you how to make Jinling sliced ??duck. How to make Jinling sliced ??duck delicious. 1. Put a rope around one foot of the duck, then hang it up around the wing, straighten the duck's neck, cut the throat and bleed it. Soak in hot water at 70℃ to remove hair;

2. Make a small hole at the bottom of the right wing, use a knife to break three ribs in the small hole, first dig out the esophagus and trachea, and then hook up the urine in the anus Remove the water membrane of the intestines and kidneys, remove the internal organs and lungs, chop off the lower sections of the feet and wings, and use a piece of bamboo with a diameter of about 12 mm and a length of about 6.5 cm to support it in the cavity;

3 . After being stretched, put it into a boiling water pot and soak it until the duck skin becomes hard, take out the water and let it dry for a while, then apply sugar water all over the duck's body;

4. Hook the chin with an iron hook, and then use two Spread the two wings with a small bamboo branch, bend a piece of wing hair and insert it into the anus, open the anus, and hang it in a cool and ventilated place to dry;

5. Crush the ginger and green onion strips flat, and mix them with the Huaihe River. Fill the duck cavity with salt and star anise from the opening at the bottom of the wings, pluck out the anal wing hairs, and replace with a wooden plug;

6. Place the duck on a clean chopping board and use a long iron fork to remove it from the cavity. Insert the inside of both legs, pass through the two arms, wrap the duck neck along the iron fork, and finally insert the fork tip tightly into the lower jaw;

7. Hold the fork handle with both hands, tilt the fork tip slightly upward, and Roast the duck head, neck, and tail on the charcoal stove until light red;

8. Heat a wok over medium heat, add oil, and heat until 50% hot, add shrimp slices and fry until crispy. Pour in the drained oil, take it out and put it on a large plate;

9. Then roast the duck body over high heat until it turns deep red and is cooked;

10. Roast the duck body Place the duck immediately on the chopping board and use a cutting blade to slice 24 pieces;

11. Spread the duck slices flat on top of the shrimp slices and serve quickly;

12. Thousands of them at the same time Layer cake, onion balls, 50 grams of hoisin sauce;

13. Cut off the head, wings, tail, legs and breast meat from the skinned duck;

14. Cook over medium heat Heat the wok, add oil, and cook until cooked. Add the duck head, wings, tail and breast meat, and fry for about 1 minute until cooked;

15. Drain the oil, take out, cut into pieces and place on a plate. Serve again in duck shape. Tips for making Jinling sliced ??duck: 1. The water temperature should be appropriate during hair removal. If it is too high, the duck skin will not be easy to color, if it is too low, the fine hairs will be difficult to pluck out. It is also easy to pull off the skin, and there will be spots when roasting;

2. When supporting the duck, peel one end of the support flat, and the other end is beveled into a fork shape on both sides. The flat end is against the duck breast, and the fork is One end is against the back;

3. Keep turning when roasting so that the whole duck is heated evenly;

4. Due to the deep-frying process, 1,000 grams of peanut oil needs to be prepared.

The recipe of fried fresh milk is introduced in detail on the cuisine and its functions: Cantonese desserts/snacks

Taste: Sweetness Craftsmanship: Crispy fried fresh milk Ingredients for making: Ingredients: 500 grams of milk

Accessories: 25g egg white, 100g starch (corn), 25g baking powder, 50g wheat flour

Seasoning: 50g white sugar, 50g butter, 50g peanut oil grams, 3 grams of salt. Characteristics of fried fresh milk: golden on the outside, white on the inside, crispy on the outside and soft and tender on the inside. Teach you how to make fried fresh milk, how to make fried fresh milk delicious 1. Put the milk into a copper pot and heat it up, add 0.1g of pineapple essence, butter and sugar. After boiling the pot, add 100 ml, thicken with water starch, and smooth it with a wooden spatula Stir in one direction;

2. When the milk thickens, pour it into a square plate brushed with butter. After cooling slightly, put it in the refrigerator;

3. Mix the flour, starch, stinky Mix 5 grams of powder, baking powder, salt, egg whites, peanut oil, and appropriate amount of water, stir evenly to make a crispy paste;

4. Place the pot on the fire, add peanut oil, and heat until 5 to 60% hot. Cut the milk base into small diamond-shaped pieces, first dip it in dry starch, then add crispy paste, fry it in oil until golden brown and take it out;

5. Place the fried fresh milk on a plate and sprinkle it with Sugar and serve.

Tips for making fried fresh milk: 1. Stir the fresh milk in one direction;

2. Strictly control the ratio of water starch to fresh milk to make the milk base moderately soft and hard;

3. After aligning the crisp paste, let it rest for a while before use;

4. Gently push the milk base with a spoon to avoid adhesion, so that it is heated evenly, the coloring depth is consistent, and the oil is added once , to make the outside crispy and tender inside;

5. Add 10 grams of agar, add a little water to steam it, add the milk slurry, mix well, and then freeze it to make the milk texture tough and easy to paste. After frying, the agar melts and the fresh milk becomes softer;

6. Due to the frying process, 1000 grams of peanut oil needs to be prepared.

Tips - foods that conflict with each other:

Egg white: Egg white cannot be eaten with saccharin, soy milk, and rabbit meat.

How to make Sydney Pear Double Crisp with detailed introduction to the cuisine and its functions: Cantonese constipation recipe, heat-clearing and detoxifying recipe, expectorant recipe, thyroid disease recipe

Taste: Salty and umami. Craftsmanship: Mixing Sydney Pear Double Crisp. Materials: Ingredients: 300 grams of jellyfish head

Accessories: 50 grams of pears, 100 grams of celery

Seasoning: 5 grams of salt, 10 grams of sesame oil. Teach you how to make double crispy pear. How to make delicious snow pear double crisp 1. Soak the jellyfish head in water for three to four hours and cut into thin strips;

2. Wash the celery and snow pears and cut them into thin strips;

3. Mix shredded jellyfish, shredded celery, and shredded pears, then add refined salt and sesame oil.

Tips - foods that conflict with each other:

Jellyfish heads: Avoid marinating jellyfish with sugar, otherwise they cannot be stored for a long time.