Among the various cuisines in China, Guangdong's cuisine can be described as second to none, but because of the difference in eating habits between the north and the south, many northerners say that it is difficult to accept the cuisine of Guangdong, and today baking Jun will introduce 3 Cantonese home-cooked dishes that northerners can also accept
<h1>Pineapple grunts on the meat</h1>
The sweet and sour sauce completely masks the fishy smell of the meat, and it is not at all against the rice
【Ingredients】
Tenderloin 200g pineapple 1/2 pepper to taste Egg 10ml cooking wine 5g starch 5g tomato sauce 45g white sugar 20g white pepper 3g white vinegar 20ml
【Directions】
1. Cut the green and red pepper into pieces, soak the pineapple in light salt water and cut into pieces.
2. Marinate the tenderloin in chunks and marinate with cooking wine, white pepper, salt and eggs for half an hour.
3. Tomato sauce, white vinegar, sugar, a little salt, starch, water sauce.
4. The meat is wrapped with starch, if there is too much starch, you can sift through the sieve to remove excess starch.
5. When the oil is 6 into heat, the meat is fried and plated for later. To be crispy, the oil temperature rises and re-frys for 20 seconds, and the oil of the fried meat is cut off again and again.
6. Raise the pan, pour in the sweet and sour sauce until it bubbles, and stir-fry the meat pieces until the meat pieces hang the juice.
7. Finally, add green and red pepper and pineapple and stir-fry evenly, then plate and put it out of the pan.
<h1>Braised cabbage hearts</h1>
The crispy hearts of the vegetables and the fresh aroma of steamed fish soy sauce and the tender green color will always add a lot of appetite.
1 handful of vegetable hearts 4 cloves of garlic 1/2 bowl of water 1 spoon of oyster sauce 1 spoon of steamed fish sauce 1 spoonful of caster sugar
1. Wash the vegetable hearts, drain the water, peel and cut the garlic and set aside
2. Bring a pot of water to a boil, add a spoonful of salt and bring to a boil over high heat.
3. Boil the water time to prepare the sauce, a small half bowl of water + oyster sauce + soy sauce + sugar mixed together.
4. Bring the water to a boil, put the vegetable hearts on a low heat to cook, to prevent the leaves from boiling rotten rhizomes and not ripe, blanch the vegetable hearts and fish out the plate.
Step 7
5. Put a little oil in the pot, add half of the garlic grains and stir-fry until fragrant, pour in the prepared sauce and bring to a boil.
6. Add half of the garlic on the top of the cabbage and pour in the boiling sauce.
<h1>Crystal shrimp dumplings</h1>
The entrance is flexible and elastic, it is smooth and fresh to eat, delicious and tempting, and the key is that the appearance is high.
Wheat starch 300 g Shrimp 200 g Pork lean meat 200 g Green onion 30 g Carrot 1 root Oil 3 ml Salt 2 g Soy sauce 1 ml Ginger to taste
Step 1
Crystal dumpling skin: wheat starch, dumpling filling ingredients: shrimp, lean pork, carrots, dumpling filling seasoning: salt, oil, soy sauce, green onion, ginger.
1. Thaw and wash the shrimp, 1/3 cut into sections, 2/3 minced; pork lean meat washed and chopped into minces; carrots washed and chopped, green onion white washed and finely chopped.
2. Put the above ingredients into a large bowl, add the seasonings and mix them clockwise, and the filling of the crystal shrimp dumplings will be ready
3.100 g of wheat starch pour into a large dish, pour 150 ml of boiling water, mix to a translucent state, then pour another 100 g of wheat starch and knead the smooth dough
4. Knead the dough to a smooth state that does not stick to the hands, and knead into 15 grams.
5. Roll out the dough into a dumpling skin, the thinner the better. Place the rolled dumpling skin on the palm of your hand and add the shrimp filling and a large shrimp
6. Make the dumplings, put them in a bamboo steamer, put them in a steamer, and steam for 15 minutes after the water is boiling
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