1. Juice fish nuggets
【Dish name】 Juice fish nuggets 【Cuisine】 Cantonese cuisine 【Features】 Golden color, soft and tender texture, fresh and fragrant fish, sweet and sour. 【Ingredients】 Ingredients 300 grams of net fish meat, 120 grams of fruit juice, 30 grams of corn flour, 20 grams of eggs Seasoning 600 grams of vegetable oil (actual consumption of about 80 grams), salt 2 grams, wet starch 30 grams. 【Preparation Process】 (1) Cut the processed net fish into 3 cm long, 0.6 cm thick and 1.5 cm wide pieces, put them in a bowl, add salt and marinate. (2) Put the eggs and wet starch in a bowl, add the appropriate amount of water, stir well and put the fish pieces into a layer of dip, and then dip a thin layer of corn flour. (3) Pour vegetable oil into the stir-frying spoon, heat it to 7 to 80%, put in the fish pieces one by one, fry until golden brown, and then drain the oil and put it on the plate. (4) Pour out the hot oil in the stir-frying spoon, leave some bottom oil, put it back on the fire, add the juice and stir-fry well, use the thinning wet starch to outline the thin mustard, add the tail oil, and drizzle on the fish pieces.
2. Fish belly
【Dish name】 Fish belly 【Cuisine】 Cantonese cuisine 【Features】 Fish belly cartilage is white, the taste is light and tender, the disc is elegantly decorated, and the banquet is beautiful and generous. 【Ingredients】 Ingredients 120 grams of fried fish maw, 100 grams of pork fat, 200 grams of shrimp meat, 50 grams of minced ham, 200 grams of eggs, a little chopped coriander. Seasoning 300 g chicken broth, 25 g cooking wine, salt to taste, a little pepper, wet starch 30 g, monosodium glutamate 5 g, green onion 3 g, ginger minced 2 g. 【Preparation process】 (1) First wash the fried fish maw and soak it thoroughly, and then simmer it with chicken soup to remove its fishy taste. (2) Cut the belly into rectangular pieces and squeeze the water out. (3) Chop the fatty pork belly and shrimp meat, add eggs, cooking wine, salt, pepper, monosodium glutamate, green onion, ginger, etc. to form a filling, and brew on the fish maw. Add the minced ham and chopped parsley and steam them in the basket drawer. (4) When eating, use wet starch to dilute the mixture and drizzle it.
3. White chopped chicken
【Dish name】 White chopped chicken 【Cuisine】 Cantonese cuisine 【Features】 Fresh alcohol, fat and tender. 【Ingredients】 Ingredients: 1 chicken in tender oil (1.25 kg), 5 grams of coriander. Seasoning: 25 g of soy sauce, 10 g of sesame oil. 【Production process】 1. After the chicken is slaughtered, blanch it with 80% hot water, remove the hair and dig out the internal organs, wash it and put it in a pot of boiling water (to submerge the chicken), soak it for about 1 hour on low heat (the water cannot boil, so as not to break the chicken skin), poke the chicken leg meat with a bamboo skewer, if there is no blood water, you can fish it up and let it cool naturally. 2. Cut the cooked chicken from the back ridge into two pieces, then remove the legs, then take 1 piece of chicken breast, cut it into 6.6 cm long and 1 cm wide strips, repair it into a knife face and put it aside for use; after the other piece of chicken breast is chopped into pieces, it is put in a basin with the trimmed shredded chicken, and then the two chicken legs are cut into 6.6 cm long and 1 cm wide strips with a diagonal knife, neatly arranged on both sides of the chicken nuggets; then the chopped knife surface is covered on top, slightly bridge-shaped. Top with parsley. 3. Divide the soy sauce into two small plates, add sesame oil, and dip it on the table with the white chopped chicken.
4. Shrimp sea cucumber
【Dish name】 Shrimp sea cucumber 【Cuisine】 Cantonese cuisine 【Features】 Golden color, cartilage texture, delicious and strong, nourishing cuisine. 【Ingredients】 Ingredients 600 grams of water sea cucumber, 200 grams of shrimp. Seasoning 30 g sesame oil, 300 g chicken broth, salt 4 g, sugar 20 g, pepper a little, cooking wine 30 g, starch 10 g, a little monosodium glutamate, 20 g soy sauce, 10 g green onion, 10 g ginger. 【Production process】 (1) The sea cucumber is soaked with water, the intestines are removed and washed, then boiled over low heat, and after the ginseng body is enlarged, it is soaked in cold water, so that it is processed repeatedly. In order to make the ginseng easy to expand, alkali surface or wood ash catalysis can be added, which takes about 36 to 48 hours, and it can be developed well. (2) Cut the haired sea cucumber into long strips, put it in a pot, and use green onion and ginger water to remove the ash flavor. (3) Stir-fry spoon on the fire, pour sesame oil to burn to 6 to 70% heat, add green onion, ginger to incite the aroma, add chicken soup, sea cucumber, shrimp, stir-fry a few times, and then add salt, sugar, cooking wine, soy sauce, pepper, monosodium glutamate, etc., and finally use diluted starch to outline the sauce.
5. Stir-fry the grass and finches
【Dish name】 Stir-fried grass flower finch 【Belonging cuisine】 Cantonese cuisine 【Features】 Black color, sour and spicy sweet taste, unique, welcome to foreign guests 【Raw materials】 Main ingredients Net grass flower finch 20 grams, only vegetables 260 grams, carrot 120 grams, lemon half. Seasoning 600 grams of vegetable oil (about 60 grams of actual consumption), a little pepper, 40 grams of sugar, 10 grams of cooking wine, 8 grams of soy sauce, 8 grams of salt, 5 grams of monosodium glutamate, a little green onion, ginger, chicken broth. 【Preparation process】 (1) Wash and dry the grass finches first, and then put them in a bowl and marinate with an appropriate amount of green onion, ginger, cooking wine and salt. (2) Pour oil into a stir-frying spoon, heat over medium heat until 7 to 80%, add the marinated grass finches, fry for about 1 minute, and drain the oil. (3) Put sugar, pepper, soy sauce, salt, monosodium glutamate, green onion, ginger and other spices into a bowl, add 150 grams of chicken broth and mix well. (4) Spoon the fried finches, sauté them a few times over high heat, cook a little cooking wine, then add the mixed seasonings and fry the juice dry. (5) When walking vegetables, cut the carrots and lettuce into thin strips, place them on the bottom of the plate and around them, place the grass finches in the center, put lemons on top, and pour the juice by the guests themselves when eating.
6. Sankota chicken slices
【Dish name】 Sanjiatian chicken slice 【Cuisine】 Cantonese cuisine 【Features】 Sweet and soft, special flavor, good feast, salty in all seasons. 【Ingredients】 Ingredients 100 grams of beetle meat, 100 grams of field chicken slices, 40 grams of egg white. Seasoning 800 grams of vegetable oil (about 60 grams of actual consumption), 10 grams of light soy sauce, 10 grams of sugar, 15 grams of cooking wine, 8 grams of salt, 6 grams of monosodium glutamate, 10 grams of wet horseshoe powder, green onion, ginger minced to taste, a little baking soda. 【Production process】 (1) The tender pangolin is peeled, bone, film, tendons and other toughest impurities, and then pulled into sheets. Marinate for 30 minutes with cooking wine, green onions, baking soda, ginger slices, wet horseshoe powder, soy sauce, etc. Remove the green onion, ginger and mix well with a little egg white. (2) Mix the chicken slices with egg whites and wet horseshoe powder (3) Pour oil into a stir-frying spoon, heat them on high heat, pull the marinated beetle slices and field chicken slices until cooked, and drain the oil. (4) Stir-fry the bottom oil back to the fire, sauté the green onion a few times, pour in the mountain nail slices, field chicken slices, add sugar and stir-fry a few times, cooking wine, pour in the pre-prepared wet horseshoe powder, raw oil, monosodium glutamate, salt, sugar and other sauce
7: Fry eight pieces
【Dish name】 Fried eight pieces 【Cuisine】 Cantonese cuisine 【Features】 Fresh and crispy, outer and tender 【Ingredients】 Ingredients 1 chicken with bamboo shoots (about 700 grams), 25 grams of egg white. Seasoning 900 grams of vegetable oil (about 90 grams of actual consumption), 15 grams of ginger and soy sauce, 10 grams of cooking wine, 3 grams of salt, 25 grams of green onion, 10 grams of pepper salt, 50 grams of wet starch. 【Production process】 (1) Remove the chicken eyes, claws and mouth of the bamboo shoots, cut the legs with a knife, wash them, and chop them evenly into 8 pieces. After that, marinate with salt, soy sauce, green onion, ginger (pat loose), cooking wine, egg white and an appropriate amount of wet starch syrup. (2) Heat the vegetable oil on a stir-frying spoon to 70%, fry the syruped chicken nuggets in oil for 3 minutes, then drain the oil. When the oil temperature reaches 8 ripe, fry the chicken nuggets for 2 minutes, and then put in the frying for 1 minute to quickly remove the drainage code into the dish when the oil is 90% hot. Put the pepper salt on a plate and serve with the chicken nuggets.
8. Cantonese roasted duck
【Dish name】 Cantonese-style roasted duck 【Cuisine】 Cantonese cuisine 【Features】 Decorated with long fish plates, the shape is beautiful and generous, the color is golden and pleasant, and the skin of the food is crisp and fragrant. 【Ingredients】 1 light duck (about 2.5 kg is appropriate). Seasoning 15 grams of sugar, 50 grams of cooking wine, 10 grams of peppercorns, 5 grams of monosodium glutamate, 10 grams of dilute sugar, 100 grams of soy sauce, onion ginger, garlic appropriate amount [Production process] (1) Put the duck on the cutting board, take out the internal organs from under the wings, wash it, and then blanch it with boiling water to tighten the duck skin, and then spread the dilute sugar evenly on the duck, hang it up and dry it. (2) Put sugar, cooking wine, peppercorns, salt, monosodium glutamate, soy sauce, green onion, ginger, minced garlic and other spices in a bowl, mix well and pour into the belly of the duck. (3) Roast the duck in the oven until the skin is crisp and the color is even and cooked. (4) Cut the grilled duck into pieces, arrange it in the shape of the original duck, and pour the marinade from the duck belly to serve.
9. Jiangnan Hundred Flowers Chicken
【Dish name】 Jiangnan Hundred Flowers Chicken 【Cuisine】 Cantonese Cuisine 【Features】 White, green and red bright, crisp and tender texture, light and refreshing taste, 【Raw Materials】 Ingredients 1 tender chicken (weighing about 1 kg is good), net shrimp meat 500 grams, pork fat 100 grams, ham mushroom 25 grams, crab yellow 50 grams, crab meat 50 grams, egg white 80 grams, coriander 100 grams. Seasoning 10 g pepper, 50 g wet starch, 10 g salt, 7 g MSG. 【Production process】 (1) The slaughtered and processed light chicken is stripped of meat to leave the head, wings and skin. (2) Smash the shrimp meat into purees, cut the fatty meat into fine cubes, stir in the shrimp puree, add salt, monosodium glutamate, egg white, pepper and wet lake pine (30 grams), stir well to form a thin filling. (3) Spread out the chicken skin, head and wings in order, and smear a little wet starch (sticky effect). (4) Insert the fried thin filling into the chicken skin, pat it to a thickness of 0.3 cm, and then add the ham minced pork, crab meat, crab yellow, coriander, etc. to the filling. (5) Put the chicken into the box, steam the basket drawer for 7 to 8 minutes, take it out and use the oblique knife method to cut into long strips, transfer it into a long dish, and then add the head, wings, and arrange it into the shape of the original chicken
10. Rose hand tear chicken
【Dish name】 Rose hand-torn chicken 【Cuisine】 Cantonese cuisine 【Features】 Golden and beautiful color, fragrant rose hops, smooth and tender meat, and its reputation has spread at home and abroad. 【Ingredients】 Ingredients 1 chick hen (weighs about 700~800 grams). Seasoning Rose sugar 1 kg, rock sugar 1 kg, rose wine 750 g, white raw soy sauce 15 kg, jade cinnamon 150 g, licorice 150 g, cardamom 25 g, fragrant leaves 25 g, apple 100 g, large ingredient 25 g. 【Production process】 (1) Wrap the above spices in a thin cloth, put them into the sauce jar, use the flame, until the aroma emanates out, add wine sugar to become soy sauce wine candy sauce tank, can add soy sauce, never add water. (2) Put the slaughtered and processed chicken into the rose drum oil tank and smoke it, and the chicken rot shall prevail. (3) Tear off the chicken and cut it into chopstick strips. (4) Put part of the chicken bones on the bottom of the plate, put the chicken on top, pour a little juice and serve. Can be served with rape core trimming.
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