Guangdong cantonese cuisine menu daquan

1, boiled chicken. Ingredients: Sanhuang chicken 1, leek 1, ginger 1, 6 cloves of garlic. Seasoning: 2 tsps of sesame oil, vinegar 1 tsp, refined salt 1 tsp, sugar12 tsp, monosodium glutamate12 tsp. Practice: Slaughter and clean the chicken, put the chicken mouth under the wing, then soak the chicken in hot water for 30 minutes, pay attention to the small fire to ensure that the water in the pot will not boil, and use the heat of the water to soak the chicken, so that the chicken will be tender. Wash onion and ginger, cut into pieces, chop garlic, put in a small bowl, add sugar, salt, monosodium glutamate, vinegar and sesame oil, and mix well with chicken essence in fresh soup. Then take out the chicken, chop it into small pieces, put it on a plate, and pour the mixed juice on the chicken.

2, honey sauce barbecued pork. Ingredients: 400g pork (lean meat). Accessories: barbecued pork sauce 1 tablespoon, 2 drops of oyster sauce, 2 grains of garlic, 5ml of light soy sauce, 2ml of cooking wine, honey 10ml, 2g of sugar and 2g of peanut oil. Practice: Wash and dry lean meat. Adding all seasonings for curing12h; Turn it over when pickling to make the meat more tasty; Put the meat on the grill to cool the surface of the meat slices and pick out the garlic. Then put it into an oven preheated to 220 degrees for controlled baking, and the baking tray is placed under the grill with tin foil, which is easy to clean after copying; After about 10 minutes, you see that the surface of the meat is drained, so you apply a layer of marinade and continue baking. After drying, turn it over and apply it again, and so on for four times; Finally, apply honey; After baking, cut into pieces and serve.

3. Steamed ribs with soy sauce. Ingredients: 80g of lobster sauce, 40g of ginger, 40g of chopped green onion, 20g of fried garlic, 5g of dried tangerine peel, 40g of onion, 40g of garlic seeds and 3 slices of perilla leaves. Seasoning: 50g light soy sauce, 25g oyster sauce, sugar 10g, soy sauce 10g, crude oil 150g, and a little sesame oil and pepper. Practice: Wash and shred perilla leaves. Soak tangerine peel, wash and chop. Wash and dice onions. Chop lobster sauce, ginger, dried onion and garlic. Heat oil in a pot, add all the raw materials, stir-fry until fragrant, add crushed perilla leaves, dried tangerine peel, onion and fried garlic, and mix in seasoning.