1. Guangdong pink fruit
【Dish name】 Cantonese pink fruit 【Cuisine】 Cantonese cuisine 【Features】 Thin skin and beautiful filling, mouth-watering. (Cantonese cuisine) 【Ingredients】 Pork (four two), carrots, meat (3/4 each), shiitake mushrooms (1/4 two), coriander (1 stalk), cheng noodles (6.5 two), corn starch (1 or 2), chestnut flour (1.5 two), salt (2 teaspoons), water (9 two), oil (3 tablespoons), seasonings: salt (3/4 teaspoons), sugar (1 teaspoon), light soy sauce (2 teaspoons), corn starch (1/2 teaspoon), sesame oil, pepper (a little each) 【Preparation process】 1. Soak the mushrooms and cut them with pork, carrots and meat. Coriander wash and pluck leaves. Two. Heat the wok, fry each ingredient with a tablespoon of oil, add the seasoning and mix well into the filling, waiting for freezing. Three. Cheng noodles, raw fen, chestnut powder with sieving evenly, water and salt boiling, extinguish the heat, pour in the powder quickly stir well, cover for three minutes to remove. Four. Add oil to rub the powder to the extreme, then rub into long strips, cut into small pieces, grind into round thin slices, wrap in the filling and coriander, coat with oil and drain on the dish, put in the steamer basket and steam for 10 minutes.
2. Steamed eggs with fish intestines
【Dish Name】 Steamed Egg with Fish Intestine 【Cuisine】 Cantonese Cuisine 【Features】 【Ingredients】 Ingredients: Fish intestines (two pairs), eggs (three), fritters (half a bar), green onion (1 tablespoon), Seasoning: salt, wine (1/2 teaspoon each), ginger juice (1 teaspoon), pepper (1/4 teaspoon), sesame oil (a little) 【Preparation process】 1. Fish intestines degreased and fish bile, fish liver washed and sliced, fish intestines cut open, washed with salt and corn starch, cut into sections, dried water. 2. Beat the eggs, add the cod liver, fish intestines and seasonings, mix well, and pour into the oiled deep dish. 3. Cut the fritters into thin slices, put them on the egg, steam them in water for 10 minutes, take them out, sprinkle them with green onions, praise a little cooked oil, and eat them while hot.
3. Parsley jellyfish roll
【Dish name】 Parsley jellyfish roll 【Belongings】 Cantonese cuisine 【Features】 Unique with unique, fresh taste 【Raw materials】 Ingredients: jellyfish skin, crab fillet, celery, spiced tofu dried sauce: vinegar, soy sauce, sesame oil, [production process] 1, jellyfish skin washed, soaked for two days (often change water), put into large hot water to drag water, half cut into one inch wide strip, the other half cut into strips, drip dry water. 2. Wash the dried tofu and crab fillets in boiling water and cut into coarse strips. Third, tear off the celery, cut into coarse strips, put in oil, salt and boiling water to sear. Fourth, lay out the jellyfish skin, add dried tofu, crab fillet, celery each, roll up and arrange in the dish, put the sea sting in the center, mix well and eat with the juice
4. Buckle the soup around the world
【Dish name】 Button universal soup 【Cuisine】 Cantonese cuisine 【Features】 This is a soup dish, with many colors, beautiful colors, and tender taste. (Cantonese cuisine) 【Ingredients】 Chicken (125 grams), chicken soup (1250 grams), sea cucumber (200 grams), chicken gizzards (2 pieces), small shiitake mushrooms (or fresh mushrooms) (10 pieces), water squid (125 grams), pork (125 grams), fish meat (175 grams), lard to taste, (salt, pepper, sesame oil, rice wine, monosodium glutamate, sugar each a little. 【Production process】 1. Chop the chicken into mushrooms, humidify the diamond powder and salt to make 10 round balls, chop the fish and pork into mushrooms, add salt, pepper, sesame oil, and dried diamond powder, and make 10 round balls each. Cut the chicken gizzard, sea cucumber and squid into 10 pieces each, wash the small mushrooms and cut off the old stalks. Second, these raw materials together under the boiling water pot, under the wine, lard Sichuan cooking, fished out in a small bowl, and then add MSG, salt, pepper buckled, basket steamed out, poured into the large soup bowl, add chicken soup boiled, on the original soup pot on the table.
5. Plant steak four treasures
【Dish name】 Plant Grilled Four Treasures 【Cuisine】 Cantonese Cuisine 【Features】 Light yellow color, fresh and crispy taste, suitable for all seasons. 【Ingredients】 Bamboo shoot tip (100 grams), water hair mushroom (65 grams), fresh mushroom (65 grams), green cabbage heart (14 pieces), dried bamboo thorn (20 grams), oyster sauce (13 grams), chicken fat (40 grams), (monosodium glutamate, diamond powder, fine salt, sugar each a little), chicken soup (400 grams) [production process] First, put the bamboo shoot tip, winter mushrooms, mushrooms, bamboo thorns into the warm oil pot, fry it with a warm fire, add chicken soup (300 grams), chicken fat (15 grams) and oyster sauce, monosodium glutamate, sugar each a little simmer for about five minutes. Place each separately in the center of the plate to form a petal shape. Second, when you are about to eat, one side will be steamed on the original plate for about ten minutes, while the green vegetables under the heart of the hot lard pot, add the appropriate amount of condiments, cook with warm heat, take out the edges. Finally, a small amount of braised bamboo shoot tips and other original soup, add an appropriate amount of diamond powder, chicken fat to the mustard, pour well
6. Stewed chicken with winter melon and scallops
【Dish name】 Stewed chicken with dried scallops with winter melon 【Cuisine】 Cantonese cuisine 【Features】 Light and refreshing 【Ingredients】 Winter melon (500 grams), dried scallops (150 grams), field chicken (500 grams), refined salt (15 grams), ginger (a little). 【Production process】 1. Peel and cut the winter melon into a chess piece shape, peel the chicken and cut it into pieces, wash it with warm water, take it out and drain it. 2. Boil the scallops, remove the odor and pour out the water. 3. Prepare another cup of boiling water, put the winter melon, field chicken, scallops, ginger, salt together under the pot, basket steaming for about two hours that is good. Features: light blue with light yellow color, for summer good dish, clear heat to heat. Note: When steaming, the cup should be sealed with lotus leaves, and then sealed with corneal paper to maintain the original juice. This dish should be light and refreshing, not suitable for chicken soup, otherwise it is thick and uncomfortable.
7. Net oil phoenix liver roll
【Dish name】 Net oil phoenix liver roll 【Cuisine】 Cantonese cuisine 【Features】 【Ingredients】 Ingredients: chicken liver (175 grams), ham (40 grams), fresh mushrooms (40 grams), net oil (20 grams), fresh bamboo shoots (40 grams), sesame oil (a little), monosodium glutamate (4 grams), refined salt (a little), ground chestnut powder (40 grams), pepper (a little), oyster sauce (8 grams). 【Production process】 1.First boil the water, put the chicken liver into the hot seven ripe, take out, cut into nail slices, put the fresh mushrooms ham Fresh shoots are also cut into nail slices, and monosodium glutamate sesame oil oyster sauce pepper salt and other mixture, put the chicken liver into the drag 2.Then spread the net oil, sprinkle some ground millet powder, roll the chicken liver on top of the net oil into a 4-inch long 2-inch circle, smear a thin layer of wetland chestnut powder on the outside of the roll, then sprinkle a layer of dried chestnut powder, put it into a hot raw oil pan to fry it, and then turn the heat to fry it into a golden brown 3.Take out, Cut into piece shapes
8. Duck paws with oyster sauce
【Dish name】 Oyster Sauce Duck Palm 【Cuisine】 Cantonese Cuisine 【Features】 Crisp and fresh, best as a snack 【Raw materials】 Duck palm (500 grams), tangerine peel (a little), star anise (a little), monosodium glutamate (a little), raw oil (a little), oyster sauce (12.5 grams), ground chestnut powder (a little), chicken soup (appropriate amount) [Preparation process] (1) Cut off the nail toes, first put it in boiling water, take it out, peel off the outer skin, and then wash it (2) Cut the tangerine peel into small pieces, cut the star anise into small pieces, and put the oyster sauce and duck paws into the pot. Add an appropriate amount of chicken broth, simmer for about an hour, and then add MSG. Before the pot is raised, remove the tangerine peel and star anise, remove the duck paws and put them on a dish. (3) Then use the marinade in the pot to mix a little chestnut powder, drizzle on the duck paw, and pour a little raw oil.
9. Crystal shrimp balls
【Dish name】 Crystal shrimp ball 【Cuisine】 Cantonese cuisine 【Features】 Snow white and transparent, crisp to eat, the most suitable in summer. (Cantonese cuisine) 【Ingredients】 Ming shrimp (10 pieces), monosodium glutamate (12.5 grams), refined salt (a little), ground chestnut powder (a little), sesame oil (a little), pepper (a little). 【Production process】 1. Peel the shrimp off the head and tail, and then remove the black skin from the surface with a blade. Each shrimp slice is divided into 3 pieces, marinated in lye water (50 grams of lye water per 500 grams of shrimp), removed after two hours, and then rinsed in cold water for one hour. Second, use another pot of warm oil on high heat, put the shrimp in, slightly burst and fish out, and then boil with water, put the shrimp into a river and fish it out. Heat the frying pan, put the shrimp in, and pour it out with a push. Three. Using the crude oil pot, put the ginger shredded and green onion shredded into the sauté, then pour the shrimp in, quickly scratch open, and add sesame oil, monosodium glutamate, pepper, salt, oil hook, immediately pour into a colander, filter out the chestnut powder and plate. Serve with a small plate of oyster sauce and shrimp paste. The color is snow white and transparent, and it is crisp to eat, which is most suitable in summer.
10. White-burning screw
【Dish name】 White scorched snail 【Cuisine】 Cantonese cuisine 【Features】 Milky white color, crisp and tender and refreshing. (Cantonese cuisine) 【Ingredients】 Large snail meat (2000 grams), ginger (2 slices), green onion (2 pieces), rice wine (20 grams), white vinegar (3 drops). 【Production process】 1. Knock out the large snail shell to remove the meat, wash it and cut off the edge of the snail, and use the horizontal cutting method to slice the snail into a lamp shape. 2． In a pot of lard, pour the ginger and green onion into a slightly frying, then add water to burn thoroughly, take out the green onion and ginger, add 3 drops of white vinegar, immediately put the screw into the pot, blanch it for three seconds, take it out, drain the water (use a clean towel to suck the snail water dry). 3. Use another oil pot, add a little lard to heat, pour the snail meat down and fry it a few times, that is, add a little rice wine and stir-fry a few times, then leave the fire and put it on the plate.
The above practices originate from the network collation, if there is infringement, private message Xiaobian, Xiaobian delete!
Thanks for watching, welcome to pay attention to the message!
Xiaobian irregularly summarizes and sorts out and improves the correction!