Steamed sea bass
【Dish name】 Steamed sea bass 【Cuisine】 Cantonese cuisine 【Features】 White color, delicious flavor, suitable for all seasons. 【Ingredients】 Sea bass (1 piece, 700 grams), shredded pork (50 grams), shredded mushrooms (20 grams), salt (a little), lard (40 grams), sesame oil (a little), white soy sauce (a little), ginger (15 grams), pepper (a little), green onion (2 pieces), chestnut powder (a little), monosodium glutamate (a little). 【Production process】 First, the sea bass is slaughtered, the internal organs are removed, and washed. Mix well with salt, sesame oil, monosodium glutamate, etc. and pour into the belly of the sea bass. Place two or three green onions on the bottom of the dish and place the perch on top of the shallots. Second, use shredded pork, shredded mushrooms, shredded ginger and (a little) hot salt, soy sauce, chestnut powder to stir well, spread on the fish, steam for ten minutes in the water, take out half of the original juice after cooking, add raw onion and pepper on the fish, and then boil the lard and drizzle, slightly add the appropriate amount of sauce wine.
Birds towards the phoenix
【Dish name】 Birds of Prey Phoenix 【Cuisine】 Cantonese Cuisine 【Features】 Fresh taste, complete color and fragrance, colorful. 【Ingredients】 350 grams of chicken breast, 6 eggs, 275 grams of lean ham, 8 inches square of chicken skin, 275 grams of fresh shrimp meat, 75 grams of crab yellow, 1 rooster head, 150 grams of chicken soup, 2 pairs of chicken gizzard liver, 6 quail eggs, 12 anchovies, 2 grass finches, a little salt, 1 carrot, a little pepper, 1 white flower kale, 4 grams of monosodium glutamate, 40 grams of diamond powder, a little sesame oil, 40 grams of coriander, 60 grams of white fat, 4 grams of sugar [Production process] 1. First, cook 50 grams of chicken breast, cut into 8 pieces of willow leaf, 200 grams of ham into small pieces of willow leaf type, kale leaves also cut into 8 willow leaf type, these three pieces into phoenix wings. Two. Chop 200 grams of chicken breast, 100 grams of white fat, and 200 grams of fresh shrimp into mushrooms, add sugar, monosodium glutamate, salt, pepper, diamond powder, egg white and mix together and divide into two piles. Cut the chicken skin into goose eggs, put a bunch of chicken and shrimp on top, add crab yolk, coriander, sprinkle some minced ham, steam for 15 minutes, take out and cut into 24 slices, and piece it into the body of the phoenix. Three. Open 4 eggs, egg white, egg yolk separately, fried into two egg skins, one yellow and one white, put some minced ham, kale stalks, carrot slices dotted on it, cut into several triangles together, and then add soy sauce, salt boiled, cut into slices, and egg skin pieces into 4 phoenix tails, the tail is mounted behind the body, in front of a rooster head, put together into a phoenix. Fourth, cut 100 grams of ham into 14 semi-circles to make a flower; then cut the kale into the shape of a flower leaf and put it next to the flower; cut it into pieces with egg skin and put it in the center of the flower as a flower bud, 5. 6 quail eggs are steamed and shelled, each cut into two pieces to make the bird body of 12 birds; 10 small bird heads are carved with carrots and placed in front of the bird body made of quail eggs; and 12 anchovies are used, coated with some chicken shrimp mushrooms, set behind the bird body to make the tail, so that after doing so, steam for 15 minutes and take it out, surrounded by the phoenix. Six. Remove the bones of 12 grass finches, stuff the remaining chicken shrimp into the finch belly, fry them in raw oil and place them next to the phoenix. Seven. Use chicken soup to add some MONOS glutamate, salt, pepper, sesame oil to burn all the time, add some wet diamond powder, and pour it on the phoenix.
Plain sailing
【Dish name】 Smooth sailing 【Cuisine】 Cantonese cuisine 【Features】 Crab fresh, fruity, clear mouth. 【Ingredients】 One pound each of melon, papaya, honeydew melon, 12 crabs. 【Preparation process】 Peel and dice the fruit and freeze it in the refrigerator. Crab is cooked, remove the meat and leave the tongs and lid, mix the crab meat, fruit grains and salad sauce well, put it back into the crab lid, and the crab claw meat can be inserted vertically in the middle like a sail.
Hibiscus fried slippery eggs
【Dish name】 Hibiscus fried slippery egg 【Cuisine】 Cantonese cuisine 【Features】 Golden color, tender and mellow, delicious and delicious, well-known in the north and south. 【Ingredients】 Ingredients 200 grams of eggs, 60 grams of roasted meat, 10 grams of shiitake mushrooms, 30 grams of magnolia slices, 10 grams of ginger. Seasoning 100 grams of large oil, 10 grams of sesame oil, a little pepper, 10 grams of wet starch, 4 grams of salt, 3 grams of monosodium glutamate, and an appropriate amount of hair soup. 【Preparation process】 (1) Beat the eggs into a bowl, beat with chopsticks, add pepper, salt, monosodium glutamate, stir well (2) Cut the roast meat, shiitake mushrooms, magnolia slices, green onions, ginger, etc. into strips, put them into the eggs, and then stir well and set aside. (3) Heat a stir-fry spoon, pour in large oil, heat until 7 to 80%, pour the eggs in, fry over low heat until golden brown on both sides, until cooked. (4) Cook the egg with an appropriate amount of hair soup, use dilute wet powder to outline the soup, and drip the sesame oil.
Crepe pigeon eggs
【Dish name】 Crepe pigeon egg 【Cuisine】 Cantonese cuisine 【Features】 Yellow and green color, crepe gorgeous, light and delicious, unique flavor. 【Ingredients】 Main ingredients 10 pigeon eggs, 50 grams of winter shoots, 50 grams of shiitake mushrooms, 100 grams of vegetable cores. Seasoning 800 g vegetable oil (about 50 g actual consumption), wet starch 50 g, sesame oil 6 g, a little pepper, cooking wine 10 g, salt 3 g, soy sauce 10 g. 【Preparation process】 (1) First clean the pigeon eggs, cook them in water, fish them out and put them in cool water to tighten them, peel off the shell. (2) Dip a thin layer of wet starch. (3) Heat the oil on a stir-frying spoon, fry the eggs until the crepe skin rises, then drain the oil. (4) Add winter shoots, mushrooms, vegetable cores, sesame oil, pepper, cooking wine, salt, soy sauce, etc., and add the sauce to serve.
Crispy fried lamb brisket
【Dish name】 Crispy fried lamb brisket 【Cuisine】 Cantonese cuisine 【Features】 【Ingredients】 Ingredients 500 grams of lamb, 250 grams of noodles, 25 grams of baking powder. Seasoning 150 grams of large oil, 10 grams of alkali, 10 grams of large ingredients, 12 grams of cooking wine, 10 grams of salt, 50 grams of sugar, 150 grams of soy sauce, 5 grams of monosodium glutamate, 30 grams of minced green onion, 20 grams of minced ginger. 【Preparation process】 (1) Cut the lamb into long pieces of 12 cm long and 3 cm wide, put it in the soup bowl, add cooking wine and soy sauce. Sugar, salt, minced green onion, minced ginger, large ingredients and a small amount of soup, steamed in the basket drawer on high heat for 20 to 30 minutes, with chopsticks to try to cook rotten, take out and cool. (2) Combine the flour with water, add alkali and stir well, then add baking powder to mix well. (3) Pour a large amount of oil into the stir-frying spoon, heat it to 7 to 80% on the high heat, coat the lamb pieces with a layer of baking powder, put it into the oil and fry until the skin is hard and yellow, and drain the oil. (4) Cut the fried lamb into 1 cm square pieces and serve on a plate. Bring shallot sauce, salt and pepper sauce.
Assorted winter melon cap
【Dish name】 Assorted winter melon hat 【Cuisine】 Cantonese cuisine 【Features】 Beautiful shape, bright color, refreshing taste and rich nutrition. 【Ingredients】 Ingredients: 1 winter melon (weighing about 2 to 2.5 kg is appropriate), pork 250 grams, cooked ham 25 grams, shiitake mushrooms 15 grams, white fruit 100 grams, barley 150 grams. Seasoning: a little pepper, 15 grams of cooking wine, 6 grams of wet starch, 15 grams of salt, 10 grams of monosodium glutamate, chicken broth to taste. 【Production process】 (1) Peel the winter melon, cut off the seeds, wash the inside and outside with water, blanch it with boiling water, and then put it in a large bowl. (2) Wash and cut the pork into small cubes and rub well with flour. (3) Soak the barley with cool water and wash it, then put the diced meat, cooked ham, shiitake mushrooms, dried scallops, white fruits, etc. into the stir-fry spoon and simmer in boiling water for about 5 minutes, take it out, drain the water and put it into the winter melon. (4) Add pepper cooking wine, salt, monosodium glutamate and other spices, fill the chicken soup, steam on the basket drawer over medium heat for about 1 hour, should not be rotten, to the melon inside the diced meat cooked thoroughly, and then take out. (5) Put the winter melon into the soup nest, buckle it into the shape of a hat, and then add the chicken soup to serve.
Begonia mushrooms
【Dish name】 Begonia mushroom 【Cuisine】 Cantonese cuisine 【Features】 Refined color, tender and fragrant, rich in nutrition, salty in all seasons. 【Ingredients】 Ingredients 80 grams of shiitake mushrooms (preferably 24), 50 grams of pork fat, 300 grams of fresh shrimp meat, 40 grams of crab yellow, 2 eggs, 50 grams of southern water chestnut, 4 pieces of rape core. Seasoning 10 g sugar, a little pepper, wet starch 6 g, salt 10 in, MONOS glutamate 10 g, chicken broth to taste. 【Preparation process】 (1) Soak the mushrooms in boiling water and remove the stems, then cook with a little salt and sugar in the chicken soup, and wipe the water with a clean dry cloth after the soup. (2) Chop the shrimp meat, fatty meat and nanjing into glue, mix together and add salt, monosodium glutamate, egg white and a little water, stir well to form a filling. (3) Cut the crab yellow into finely chopped pieces. (4) Stuff the mixed stuffing in the shiitake mushrooms, garnish the crab yellow on top, and then lining the four pieces of rapeseed cores on all sides to form a semi-processed product. (5) Steam the above semi-processed products in the cage drawer over medium heat for about 10 minutes, remove them, place them on a plate, and hang a little thin mustard.
Smooth perch balls
【Dish name】 Slippery sea bass ball 【Cuisine】 Cantonese cuisine 【Features】 The dish is smooth and tender, and the taste is delicious. 【Ingredients】 Ingredients: net sea bass meat (peeled) 500 grams. Seasoning: 3.5 g, sugar 1.5 g, rice wine 10 g, wet starch 7.5 g, soup 100 g, sesame oil 0.5 g, cooked lard 1000 g (about 100 g). 【Preparation process】 (1) Cut the sea bass meat into pieces along the straight lines, each piece is 6 cm long, 3 cm wide and 0.6 cm thick, and mix well with fine salt (1 g). (2) Heat the wok over high heat, pour the peanut oil into the pan and pour back into the oil pan. Cook the lard until it is 50% hot, add the sea bass meat, let it oil for about 30 seconds to 8 mature, pour the oil together into the fence and drain. Put the wok back on the stove, add ginger, green onion, cooking wine, add soup, monosodium glutamate, sugar and salt (2.5 grams), then put the perch balls, dilute the mustard with wet starch, and finally drizzle sesame oil and cooked lard (25 grams) and stir-fry well.
Tai Chi hawthorn milk sauce
【Dish name】 Taiji hawthorn milk sauce 【Cuisine】 Cantonese cuisine 【Features】 Delicious taste, has high nutritional value. Mostly used for wedding banquets. 【Ingredients】 Ingredients: hawthorn 100 grams, fresh milk 500 grams. Seasoning: 450 g of sugar, 75 g of wet starch, 1000 g of boiled water. 【Preparation process】 (1) Add a small amount of boiling water to the hawthorn with a tile bowl, put it in the cage, and steam until it melts. (2) Put boiling water into the pot, add sugar, cook until the sugar dissolves, add fresh milk, cook until slightly boiled, humidify the starch and mix it evenly, become white milk sauce, take out two-thirds of the soup bowl, add the steamed hawthorn to the milk sauce, push and mix well, become red hawthorn milk sauce. (3) Inject hawthorn milk lotion into the other side of the white milk lotion from the side, and squeeze the white milk lotion on the edge of the basin, each accounting for half of the area of the soup basin, and form a tai chi shape.
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![In addition to steamed sea bass, these three kinds of fish are also suitable for steaming, and the meat is tender and smooth and delicious[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)