#平时你在家里做什么家常菜 #
Xiaopeng this time to share with you is a super classic Collection of Cantonese cuisine, friends who like to eat Cantonese cuisine are blessed, the method is simple and fast.
10 Cantonese dishes
1. Cantonese roast duck leg
Cantonese roast duck legs
1: Wash the duck legs, remove sweat and dry them with kitchen paper. Prepare thirteen spices, soy sauce, oyster sauce, ginger, garlic and honey, stir well and spread over duck legs. Cover with plastic wrap! , Marinate for 2 hours!
2: Take out the marinated duck leg and naturally air-dry the skin moisture. Do not minced ginger or minced garlic.
3: Set the oven to 200 ° to preheat for 5 minutes, put it in the oven for 20 minutes after the first time, take it out and brush it with honey water again, and then put it in the oven to bake for the second 15 minutes. Then brush the honey water again and bake for a third time for 10 minutes.
2. Perilla stewed water duck
Perilla braised duck
1. A very fragrant and delicious dish of perilla stewed duck.
2: First prepare half a fragrant duck, stir well with salt, soy sauce and corn starch
3、 Fry the duck on both sides until golden brown and set aside.
4: Sauté the ginger, shallots and garlic and add the fried duck
5: Season with oyster sauce and sugar from cooking wine, add an appropriate amount of water, simmer for 30 minutes, and finally put in the perilla and stir well to get out of the pot.
3. Salted fish eggplant stew
Salted fish eggplant casserole
1: Cut the eggplant into long pieces and then cut into small pieces, soak the salted fish in warm water for 20 minutes and tear into small strips.
2: Heat the oil 80% and pour in the eggplant. Sauté over high heat until golden brown, drain and place in a casserole.
3: Leave a little bottom oil in the pot and pour in the minced ginger, stir-fry the minced garlic until fragrant. Pour in the diced pork belly, stir-fry for 2 minutes, pour in the salted fish and continue to stir-fry for 1 minute.
4: Add a small amount of soy sauce, a small amount of dark soy sauce, a small amount of watercress sauce and fry the red oil, then drizzle the sautéed salted fish pork belly on the eggplant.
5: Drizzle with a small bowl of boiling water, cover and simmer for 10 minutes. Just open the lid and sprinkle with green onions.
4. Cantonese lamb stew
Cantonese lamb stew
1: Cut ginger slices, garlic heads, garlic leaves, green onions, carrots and sugar cane
2. Wash the lamb, fragrant leaves and tangerine peel
3, Yaozhu sauce, curd milk, cooking wine, soy sauce rock sugar a small amount, peanut butter, sesame paste
4: Lamb in cold water, green onions, a small amount of cooking wine, a small amount of ginger slices, remove the foam after the water is boiled, and then rinse with water after the pot is out of the pot.
5: Heat the pan with oil, sauté the ginger slices and garlic until fragrant, add a small amount of cooking wine to the lamb brisket and stir-fry
6: Add 2 tbsp yaozhu sauce, soy sauce and stir-fry part of the garlic leaves
7: Add hot water to cover the lamb, add fragrant leaves, tangerine peel, curd milk, sugar cane, horseshoe, boil over high heat and simmer for half an hour
8, change the casserole, carrots to lay the bottom, pour all into the casserole, add 2-3 rock sugar, you can add a small amount of peanut butter and sesame paste (increase the aroma, no matters) Cover the pot and simmer for more than half an hour!
9, try the taste, too light can add salt or a small amount of curd, before serving the garlic leaves can be eaten!
5. Steamed pork belly with salted fish
Salted fish steamed pork belly
1: Wash the fine pork belly and slice it into a dish.
2: Pour minced garlic, ginger shredded and tempeh into a bowl, heat the oil and pour it into the bowl, continue to put oyster sauce and soy sauce, stir well and then drizzle with pork belly and stir.
3, put on the rice cooker, press the cook button, the super rice dish is ready
6. Cantonese traditional sour plum goose
Cantonese cuisine traditional sour plum goose
Seasoning: sour plum juice
1: Rinse the goose with clean water and drain the water.
2: Heat the oil at 70% and fry the goose until the skin is golden and cut into pieces.
3: Leave the bottom oil in the pot, add ginger and garlic to fry until fragrant, add cooking wine, add sour plum juice.
4: Add two bowls of water, boil the water and then cook for 40 minutes.
7. Braised goose in the skin of southern milk tofu
Southern milk tofu skin stewed goose
method:
1: Cut the goose into pieces, cut the ginger and shallots into sections, then heat the oil on high heat, and sauté the ginger, shallots and garlic to bring out the aroma.
2, at this time, the goose meat, stir-fry back and forth, until the goose skin is colored, add the column hou sauce, southern milk, oyster sauce, soy sauce continue to stir-fry, do not let the seasoning burn.
4: Pour in 2 tablespoons of cooking wine and stir-fry over high heat.
5: Add two bowls of boiling water, cover and simmer for 20 minutes, then reduce heat and simmer for 40 minutes.
6: Then add green pepper, tofu skin and simmer for 10 minutes to collect the juice, add green onion and stir-fry a few times before leaving the pot!
8. Cantonese steamed cinnamon fish
Cantonese cuisine mainly pays attention to the freshness of the ingredients themselves, so it is also extremely simple in the use of ingredients.
Cantonese steamed cinnamon fish
1, cinnamon fish rinse with water, remove internal organs and some dirty things, cut along the back ridge, do not cut.
2: Then apply cooking wine and a small amount of salt to the fish and marinate for 10 minutes to remove the fish.
3: Put the marinated fish on the plate, cut the green onion into small pieces, and cut the ginger into strips and put it on the plate.
4: Put the fish in the steaming box without liding, and steam the lid for 10 minutes after gas. Large fish steamed for 15 minutes.
5. Make seasonings, take a small amount of steamed fish soy sauce, a small amount of raw soy sauce and mix well.
6: After removing the fish, drizzle with the mixed sauce, heat the oil and pour it on the fish.
9. Dry stir-fried beef powder
In Guangdong, it is rare to eat authentic dry fried beef powder, and many places make a little less taste. My approach is not authentic, the taste is OK.
Dry sautéed beef powder
1: Buy fresh bean sprouts and soak them in salt water, then wash them, cut the onion into strips and cut off the shallots for later.
2, if the beef is good, choose beef tenderloin, it doesn't matter, beef slices into the bowl, add a spoonful of soy sauce, a spoonful of salt, a spoonful of cooking wine, a small amount of starch, stir well, marinate for 30 minutes.
3: Boil water, open a few drops of oil, add pho and cook for 1-2 minutes, then drain and put on a plate for later.
4: Wash the pot and heat it up, pour in the oil (it doesn't matter if you have more points). When the oil temperature is 70% hot, pour in the beef slices, fry until both sides change color and then fish out, avoid stir-frying.
5: Leave the oil in the pan, pour in the chopped onion and bean sprouts, stir-fry quickly for 1-2 minutes on high heat.
6: Pour in the pho and stir-fry a few times, pour in the beef slices and stir-fry a few times. Prepare the soy sauce, soy sauce, sugar and salt and stir well into the pot. Add the shallots and stir-fry a few times.
10. Abalone flower snail chicken stew
Abalone flower snail chicken stew
1: Wash the chicken, cut into small pieces and put it in a bowl, add abalone juice, salt, sugar, soy sauce, oyster sauce, pepper, corn starch and peanut oil, stir well, put aside and marinate for 20 minutes.
3, add a small amount of salt, a few drops of oil, a small amount of water soaked for 20 minutes, after processing, the flower snail shell is brushed clean. Take out the abalone meat and clean it, cut it with a knife, add salt and ginger shreds, and marinate in a small amount of cooking wine for about 20 minutes.
5: Boil the water, put the ginger slices and salt and cooking wine after the water boils. Blanch the abalone and snail in water.
6: Heat the oil at 70% of the oil temperature, then pour in the millet spicy, ginger shredded, green onion, garlic, green onion white stir-fry and stir-fry to bring out the aroma.
7, pour in the chicken stir-fry to color, pour boiling water, no chicken on the line, add a small amount of abalone juice, salt, sugar, soy sauce, oyster sauce, soy sauce stir-fry evenly, simmer for 15 minutes after adding abalone, snails and then simmer for 5 minutes, simmer until the sauce is thick, and finally sprinkle green onion flowers to fish out.