"Food in Guangzhou", this is worthy of the name, in Guangzhou, there are always a variety of special foods, walking in the streets and alleys, but there are always some classic delicacies, whether it is a star hotel, or roadside stalls, always a must-order for eaters, called a classic, a few days Xiaobian will take you foodies to inventory, with super detailed methods Oh! Everyone collects and forwards it in case of emergency!
White cut guise chicken
White cut chicken is a traditional Han Chinese dish with full color and flavor, which belongs to the most common kind of Cantonese chicken dishes, which belongs to the soaked chicken, which is characterized by its simple production, just cooked and not rotten, without adding ingredients and maintaining the original taste.
White cut chicken skin is smooth and light and delicious. The famous Panxi restaurant white cut chicken has won the Golden Tripod Award for Quality Products of the Ministry of Commerce. Zhanjiang white cut chicken is more famous in Guangdong, Hong Kong and Macao. In addition, Qingping chicken is also a kind of white cut chicken.
White cut chicken is a very famous home-cooked dish in Liangguang, except for Guangdong, it is very popular throughout Guangxi, and it is an indispensable dish in rural red and white celebrations. Whether it is a Guiliu dialect ethnic group or a vernacular (Cantonese branch) ethnic group or an ethnic minority such as Zhuang Dong Miao Yao. White cut chicken is also known as "white chopped chicken". The Qing Dynasty man Yuan Ming's "Suiyuan Food List" called it a white piece of chicken. He said: "The chicken is the most powerful, and the vegetables depend on it, so it is the head of the Yu clan, and he is attached to the birds, and the Yu clan is single." "There are dozens of chicken dishes listed on the list, which are used for steaming, cannon, simmering, brine, and bad, and the first in the list is the white slice of chicken, saying that it has the taste of "taitangyuan wine". Nowadays, in the Cantonese kitchen altar, there are more than 200 kinds of chicken dishes, and the most commonly eaten is the white cut chicken, which is original, the skin is smooth and smooth, and the feast and small table are suitable, which is favored by the eaters. Many places in Guangdong have the habit of eating white cut chicken, but Zhanjiang people especially love white cut chicken, which is the first dish for Zhanjiang people to add vegetables and feasts to festivals. Locals make white cut chicken with one re-selected chicken, two-fold boiled chicken, and triple flavor. The selected chickens are all local fine-boned farmhouse chickens, and there is no use for feed chicken and large bone chicken; boiling chicken requires slow cooking and dipping, cooked to 80% or 90% of the time; ingredients are sand ginger and garlic. The local white cut chicken is tender and fragrant, very delicious. The price of white cut chicken sold in the market and hotels is 30 to 50 yuan per kilogram.
Common Practices:
Ingredients: chicken, onion ginger, onion, scallops, ham rings, water chestnuts, carrots, chicken broth, peel
method:
1, after the chicken is cleaned, drain the water, apply salt to the inside and outside of the chicken, marinate for more than one or two hours, put the shallots, shallots and ginger slices into the chicken shell;
2, make the ingredients of the chicken water soup soaked in the guifei: yuan shell, ham ring, water chestnut, carrot, chicken soup, fruit peel, ginger slices, the material is put in the pot water to boil until boiling, then turn off the slow heat and cook for about two hours, so that the material is fully flavored
3, boil a pot of boiling water, after the marinated chicken removed the head, use boiling water to blanch the chicken body, the inner shell of the chicken should be fully immersed in boiling water. Lift the chicken body to flow out of the chicken shell water and repeat the above actions three times. This can both remove odors and initial stages;
4, soak chicken soup water reheat, put in the whole chicken, chicken shell must be fully immersed in the soup, soup water should be covered over the whole chicken is better. Turn off the heat immediately after re-boiling, cover the pot, simmer for 13-20 minutes, depending on the size of the chicken or the fresh chicken frozen chicken to determine the dipping time;
5, take out the whole chicken, put it on the plate with rice wine and the original soup water to drizzle the chicken body, then evenly coated with sesame oil, let cool to chop;
6, delicious white cut chicken is completed, of course, seven points of chicken flavor, three points of sauce taste, you can choose different sauces to dip the sauce.
Cantonese roast duck
Cantonese roasted duck is a traditional Han Chinese dish in Guangdong Province, which belongs to the Cantonese cuisine family. Dressed in a long fish dish, it is beautiful and generous in shape, golden in color, and crispy and fragrant in the skin.
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 skin, then spread the thin sugar evenly on the duck, hang it up and dry. Put sugar, cooking wine, peppercorns, salt, monosodium glutamate, soy sauce, green onion, ginger, minced garlic and other seasonings in a bowl, mix well and pour into the belly of the duck. Roast the duck in the oven until the skin is crisp and evenly colored. Cut the grilled duck into chunks, set it in the shape of a raw duck, and pour the marinade from the duck's belly to serve.
Ingredients: 1 bare duck (weighs about 2.5 kg)
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 to taste
Ingredients:
1, put the duck on the cutting board, take out the internal organs from under the wings, wash it, and then use boiling water to tighten the duck skin, and then spread the dilute sugar evenly on the duck, hang it up and dry;
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 inject into the duck belly;
3, the duck on the stove to roast, until the duck skin is crisp, 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.
Kirin perch
Kirin perch is a dish made of sea bass as the main ingredient, which belongs to Cantonese cuisine. Sweet, not greasy, smooth, basically become the highest rate of civilian dishes in old Guangzhou.
Ingredients: 1000 grams of sea bass, 6 shiitake mushrooms, 300 grams of ham, 150 grams of bamboo shoot slices, 20 grams of ginger slices, 8 grams of refined salt, 25 grams of wine, 2 grams of pepper and monosodium glutamate, 15 grams of green onion and sesame oil
1, the fish washed, first cut off the head and cut open, the fish body to remove the large bone, remove the fish meat, and then the fish meat horizontal slice; Thick flakes.
2, shiitake mushrooms soak soft, remove the stem, each slice into 3 thin slices; The bamboo shoots are cooked, soaked and sliced.
3: Add a piece of shiitake mushroom and a piece of bamboo shoot in the middle of each piece of fish, then mix the seasoning well, drizzle on the fish, lay down 2 green onions and 2 slices of ginger, and steam for 10 minutes on medium heat.
4: Cut 2 green onions and 2 slices of ginger into strips and soak in water.
5: When the fish is steamed and taken out, first pick the shallots and ginger slices, and then add the drained green onions and ginger shreds.
Cook tai chi shrimp
Cooking Tai Chi shrimp is a famous traditional Han cuisine in Guangdong Province, which belongs to the Cantonese cuisine family. This dish is beautifully shaped, tender and fresh. First remove the shrimp intestines and wash them, turn the mallet into shrimp glue, chop the white meat and horseshoe into a fine puree with a knife, and put them together in a bowl with monosodium glutamate and salt and mix the egg whites evenly. 2, the shrimp gel into a shrimp-like 40 into the plate, put the two pieced together to smooth out a circle, one of which 1 shrimp on the ham to make a tai chi shape, smeared with egg white, and then put on the steamer for about 8 minutes to cook, take out, the original soup under the ding, add MSG, add MSG, with starch water hook thin paste on the Tai Chi shrimp is ready.
Ingredients: 300 grams of shrimp, 75 grams of white meat, 75 grams of horseshoe meat, 2 egg whites, monosodium glutamate, fine salt, minced ham, starch water
Production process:
1, the shrimp meat removed from the shrimp intestines washed, mallet into shrimp glue, white meat, horseshoe with a knife chopped into a fine puree, together into a bowl with a family of MONOSG, fine salt each egg white mixed and used.
2, the shrimp gel into a shrimp-like 40 into the plate, put the two pieced together to smooth out a circle, one of which 1 shrimp on the ham to make a tai chi shape, smeared with egg white, and then put on the steamer for about 8 minutes to cook, take out, the original soup under the ding, add MSG, add MSG, with starch water hook thin paste on the Tai Chi shrimp is ready.
Pond lotus
Pond lotus is a traditional Han Chinese name in Guangdong Province, which belongs to the Cantonese cuisine family. Shaped like a lotus, it is refreshing and delicious, and the food is not greasy. Chop the fish and fatty meat into minced meat, add banana taro powder, egg white, water and salt, mix and divide into 3 parts, 1 part add egg yolk, 1 part add edible red pigment, 1 part of the natural color. Minced lean meat into minced meat, add msg and salt to make 12 small balls, and the lotus seeds are steamed and cut into 2 slices. Take 12 small wine glasses of the same size, put in the white fish minced meat as the bottom, of which 6 small cups are then added to the yellow main ingredient to make noodles, and the other 6 small cups are added to the red main ingredients to make noodles, with small meatballs embedded in the middle and lotus seeds embedded around them. Steam for 25 minutes on the steamer basket, remove the cup, put it into a large dish, put the cooked green leaf shreds as a substrate, and then place the lotus-shaped, high center, like a flower bud.
Ingredients: 150 grams of fish, 100 grams of fatty meat, 100 grams of banana taro powder, 25 grams of lean meat, 1 egg, 15 grams of monosodium glutamate, 8 grams of salt, 24 white lotus seeds, 6 green vegetable leaves, red pigment to taste
1, the fish, fat meat chopped into minced meat, add banana taro powder, egg white, water, salt, mixed and divided into 3 parts, 1 part plus egg yolk, 1 part plus edible red pigment, 1 part of the natural color;
2, lean meat chopped into minced meat, add MSG, salt to make 12 small balls, lotus seeds steamed and cut into 2 pieces;
3, take 12 small wine glasses of the same size, put in the white fish minced meat as the bottom, of which 6 small cups are then added to the yellow main ingredient to make noodles, and the other 6 small cups are put into the red main ingredients to make noodles, embedded in the middle of the small meatballs, and embedded in the lotus seeds around;
4, steam on the steamer for 25 minutes, remove the cup, put into a large plate, the plate first put the cooked green vegetable leaves as a substrate, and then put the lotus-shaped, the center is high, like a flower bud.
Oyster Emperor Claw
Oyster Emperor Chicken Claw is a traditional Han Chinese dish in Guangdong Province, which belongs to the Cantonese cuisine family. Cantonese people love chicken feet and eat a lot. However, this dish is cooked in a delicate way, first boiled, then fried and then stewed. When frying chicken feet, pay attention to the chicken feet that have been smeared with old smoke must be dried before they can be put into the pan, otherwise they will burst the oil.
Ingredients: 300 g chicken feet, 50 g oyster sauce
Accessories: green onion, tangerine peel, dark soy sauce, chicken essence, cooking oil, ginger pieces, fennel (large ingredients, star anise), pepper powder, sugar, cooking wine, refined salt, sesame oil pepper powder, clear soup
1. Peel off the outer skin of the chicken feet, cut off the tip of the toe, and mix well with the old soy sauce to dry;
2, sit in the pot and light the fire to put the oil, after the oil is hot, put in the chicken feet and fry until the big red fishing out, soak in water for 1-2 hours, control the moisture and set aside;
3: Add fried chicken feet to onion and ginger pieces, sugar, chicken essence, cooking wine, dark soy sauce, clear soup, fennel, tangerine peel, pepper powder, and steam for 20 minutes over high heat;
4, sit in the pot and light the fire and put the oil, after the oil is hot, add chicken feet, cooking wine, clear soup, sugar, chicken essence, oyster sauce, the original juice of steamed chicken feet, pepper and simmer for 2-3 minutes, use water starch to draw the mustard, add sesame oil and stir-fry well.
Assorted winter melon cap
Assorted winter melon hat is a traditional Han chinese dish, belonging to the Cantonese or Lu cuisine. It is made with winter melon and pork as the main raw materials.
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
1, first 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 the powder pulp;
3, with cool water to soak the barley and wash it, and then put the diced meat, cooked ham, shiitake mushrooms, dried scallops, white fruits, etc. into the stir-fry spoon with 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, after filling the chicken soup, steam on the cage drawer with 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 make it.
Begonia mushrooms
Begonia mushroom is a famous traditional Han chinese dish in Guangdong Province, which belongs to the Cantonese cuisine family. This dish is exquisite in color, tender and fragrant, rich in nutrition, and salty in all seasons. The method is simple, the cost is low, the operation is not complicated, and the taste is delicious, which is a delicious dish. Especially when changing seasons, the elderly in the family can eat some begonia mushrooms in moderation, which is nutritious and easy to digest.
Ingredients: Shiitake mushrooms (dried) 75 g
Accessories: 200 g of shrimp, 100 g of fatty meat, 50 g of crab yellow, 30 g of egg white
Seasoning: Rice wine 5 g, salt 2 g, pepper 1 g, starch (corn) 15 g, coriander 5 g, ginger juice 2 g, green onion juice 3 g, lard (refined) 5 g
1. Soak the mushrooms in warm water until soft, remove the stems, wash them with clean water, and squeeze out the water;
2. Put it into the soup pot, remove it and squeeze out the juice;
3. Cut the crab yellow into finely chopped pieces;
4. Cut the shrimp and pork fat into minced and put them in a bowl;
5. Add rice wine, green onion and ginger juice, egg white, pepper, starch 5g, salt 1g and stir well into shrimp filling;
6. Sprinkle a little starch on the flat cutting board of shiitake mushrooms one by one, and then spread the shrimp filling on each shiitake mushroom;
7. Spread the circle with your fingers, inlaid with crab yellow and some coriander leaves, and put them on a flat dish;
8. Basket steamed and removed, arranged in the shape of a flower;
9. Put the wok on the heat, add lard and chicken broth to a boil;
10. Add 1 g of refined salt, add water starch, pour over the mushrooms.
The above is the authentic Guangzhou cuisine and methods sorted out by the editor, after reading these, are you eager to try and show your skills?