1. Cantonese shrimp dumplings
【Dish name】 Cantonese shrimp dumplings 【Cuisine】 Cantonese cuisine 【Features】 (Cantonese cuisine) 【Raw materials】 450 grams of powder, 50 grams of starch, 125 grams of shrimp meat, 125 grams of dried bamboo shoots, 90 grams of lard, salt monosodium glutamate, sugar, sesame oil, pepper powder. 【Production process】 (1) Mix the powder and starch with salt, stir with boiling water, cover and simmer for 5 minutes, take out and rub it thoroughly, then add lard and knead it into a ball, set aside; (2) wash and absorb the dried water, chop it into a fine mushroom with the back of a knife, and put it into the basin; cut the cooked shrimp meat into small pieces; pork fat is slightly blanched with boiling water, soaked in cold water and cut into small particles; dried bamboo shoots are good, rinsed with water, add some lard and pepper to mix well; (3) Add some salt to the shrimp mushroom, stir vigorously, put in the cooked shrimp meat grains, fat meat particles, green onion shreds, monosodium glutamate, sugar, sesame oil, etc. Put it in the refrigerator and freeze; (4) Pick the dough, make the skin, wrap it in shrimp traps, knead it into dumpling shape, steam it in a fire cage or fry it in oil.
2. Crispy pigeons
【Dish Name】 Crispy Pigeon 【Cuisine】 Cantonese Cuisine 【Features】 【Ingredients】 Fat and tender pigeon (2), Cinnamon (a little), Licorice root (a little), Star anise (a little), Rice wine (325 grams), Green onion (165 grams), Ginger (80 grams), White soy sauce (80 grams), Chicken broth (2500 grams), Salt (80 grams), Caramel (a little), white vinegar (a little), Cloves (4 grams). 【Production process】 1. Remove the pigeons and wash them. In addition, put various spices into the chicken broth, cook for about an hour, that is, become white brine, and then put the pigeons into the white brine, that is, cease fire, soak until one hour and then take out. Second, with caramel, white vinegar into the original paste, coated on the pigeon skin, hanging in the cool place to blow for three hours, wait for the pigeon skin to dry, that is, into the raw oil pan fried until golden brown, then cut into pieces and plate, the side of the plate with pepper salt is good. Golden in color, crisp and tender in skin, most suitable in autumn.
3. Stir-fried quail pine
【Dish Name】 Stir-fried quail pine 【Cuisine】 Cantonese cuisine 【Features】 【Ingredients】 Three quails, 100 grams of lean meat, 75 grams of liver sausage, 25 grams of wet mushroom grains, 75 grams of egg yolk, 5 grams of green onion rice, 0.5 grams of garlic, 1 gram of ginger rice, 450 grams of bamboo shoot rice, 10 grams of dried corn starch, 60 grams of wet hoof powder, 0.5 grams of soup, 15 grams of shao wine, 10 grams of dark soy sauce, 2.5 grams of chili powder, 2.5 grams of sesame oil, 10 grams of oyster sauce, 2 dishes of lettuce slices, 500 grams of lard (or peanut oil) (100 grams of oyster sauce). 【Production process】 1, the head, feet and wings of the slaughtered quail are cut off and boned, the head is cut in half, and then the head, feet and wings are dried corn starch, and fried in the oil wok for use. 2: Chop the quail, lean meat and chicken fat separately, then mix them into quail pine and cut the liver and intestines into the size of rice grains. 3: Roll the bamboo shoots in boiling water; after squeezing 1 water, stir-fry the wok over low heat. 4: Add oyster sauce, dark soy sauce (5g), pepper, sesame oil and wet hoof powder (20g) to the soup and mix into a bowl. 5: Mix egg yolk, wet hoof powder (40 grams) with quail pine, then put it into the wok and stir-fry until fragrant, then add the soup, wet mushroom grains, green onion rice, garlic, bamboo shoot rice, ginger rice, add dark soy sauce (5 grams) and stir-fry well, splash into the shao wine, add a bowl of mustard and fry thoroughly, then fry the tail oil evenly, build the head, feet, wings, and two plates of sterilized lettuce slices.
4: Duck with winter melon and barley
【Dish name】 Duck stew with winter melon barley 【Cuisine】 Cantonese cuisine 【Features】 Duck is soft and the soup is delicious. 【Ingredients】 750 grams of light duck, 1500 grams of winter melon with skin, 75 grams of barley, 10 grams of ginger mushrooms, 10 grams of Cantonese rice wine, 6 grams of refined salt, 5 grams of monosodium glutamate, 1 gram of tangerine peel, 25 grams of vegetable oil, 3000 grams of water. 【Production process】 1. Ginger mushrooms are soaked in rice wine to form ginger wine. 2. Heat the wok over medium heat, fry the duck slightly, cook the ginger juice and drink the duck. 3. Take a large clay pot, add winter melon, barley, tangerine peel, add water to boil first with high heat and then put the duck, change to a slow simmer until the soup is concentrated about 1500 grams. 4. When serving, put the winter melon on the bottom of the dish, arrange the duck cuts on the melon noodles, and add the salt and MSG to the soup.
5. Sesame balls
【Dish name】 Sesame ball 【Cuisine】 Cantonese cuisine 【Features】 Golden color, sweet and delicious 【Raw materials】 Glutinous rice flour 700 grams, Japonica rice flour 300 grams, sugar 200 grams, oil 150 grams, cooked sesame seeds to taste. 【Production process】 (1) Mix glutinous rice flour and japonica rice flour, add an appropriate amount of water to knead into a powder ball, divide into several parts of the billet and set aside; (2) put the sugar into the pot, add a little cold water to cook into the sugar juice; (3) put the oil into the net pot until the smoke is seen, remove the oil pot end from the fire, mix with the cooked sugar juice, and then put the raw blank into the oil pot one by one, until the powder raw blank is full of sugar juice in the oil, the oil surface is floating, and when it is golden, fish out and filter out the oil; Take another container, pour in the sautéed sesame seeds, and put the fried hemp balls into the sesame seeds
6. Oyster sauce duck feet
【Dish name】 Oyster sauce duck feet 【Cuisine】 Cantonese cuisine 【Features】 This dish is soft and delicious, the sauce is strong, the oyster is fragrant, and the wine and rice are suitable. 【Ingredients】 20 pairs of duck feet (about 800 grams), 15 grams of green onion strips, 5 grams of ginger slices, 2.5 grams of tangerine peel, 1 gram of star anise, 40 grams of refined salt, 10 grams of sugar, 15 grams of oyster sauce, 0.5 grams of sesame oil, 45 grams of dark soy sauce, 15 grams of rice wine, 10 grams of wet starch, 50 grams of vegetable oil. 【Production process】 1. Peel the duck feet and toenails, rub well with 30 grams of fine salt, wash and dry, and spread well with 10 grams of soy sauce. 2. Heat a wok over high heat, add 15 grams of oil, add ginger, green onion, duck feet and stir-fry slightly, cook Shao wine, add 15 grams of soy sauce, transfer to the clay pot with bamboo grate at the bottom, add oyster sauce, star anise, tangerine peel, soy sauce 20 grams, 10 grams of refined salt, 3 grams of monosodium glutamate, 5 grams of sugar and appropriate amount of water, cover, simmer for about 70 minutes over medium heat until soft and rotten. 3. Pour out the original juice, remove the ginger, green onion, star anise, tangerine peel, put the duck feet in a bowl, steam in a steamer basket and then take it out, cover it on the plate. 4. Heat a frying pan over medium heat, add 15 grams of oil, add the original juice, the rest of the soy sauce, sugar, monosodium glutamate, dilute with wet starch, then add sesame oil and peanut oil to push well, drizzle on the duck feet and make it.
7. White cloud pig hand
【Dish name】 Baiyun pig hand 【Cuisine】 Cantonese cuisine 【Features】 This dish skin is smooth and smooth, fat and sticky [Raw materials] Ingredients: one pig each in front and back hooves (weighs about 1250 grams). Seasoning: 45 grams of refined salt, 1500 grams of white vinegar, 500 grams of sugar. Five willow ingredients (melon, goldenrod, red ginger, white sour ginger, sour mustard head) 110 g. 【Production process】 1. Remove the pig's feet from the hair nails, wash them, boil them in boiling water for about 30 minutes, rinse with clean water for about 1 hour, cut and cut into pieces, each piece weighs about 25 grams, wash, boil in boiling water for about 20 minutes, take out, rinse with clean water for about 1 hour, then change the boiling water and boil for 20 minutes to 60% soft rotten, take out, let cool, plate. 2. Bring the white vinegar to a boil, add sugar and salt, cook until dissolved, filter, cool and pour into the basin, soak the pig's feet for 6 hours, take as you eat.
8. Money steak
【Dish name】 Money steak 【Cuisine】 Cantonese cuisine 【Features】 Golden yellow with red color, crisp and tender and sweet, suitable for all seasons. 【Ingredients】 Beef tenderloin (net) (500 g), potato (note) (150), spicy soy sauce (25 g), tomato juice (15 g), sugar (a little), baking soda (3 g), chestnut powder (3.5 g), butter (a little), egg yolk (1 piece), salt (a little). 【Production process】 First, the beef tenderloin is repaired, cut into money-shaped pieces, each piece is about 200 grams, pat the pine with the back of a knife, add wine, baking soda, salt, egg yolk, chestnut powder and water 50 grams and mix, marinate for about an hour. 2. Cut the potatoes into strips (slightly larger than one finger), cook in salt water for about three minutes, then fry them in a pan of raw oil until golden brown, and put them on the side of the plate. Third, put the beef tenderloin into the oil pot, fry it to yellow on both sides, drain the oil, add tomato juice, spicy soy sauce, sugar, and slowly cook until the soup is dry, set on the other side of the plate.
9. Chaozhou frozen meat
【Dish name】 Chaozhou frozen meat 【Belongs to the cuisine】 Cantonese cuisine 【Features】 The taste is fresh and soft, melting in the mouth, fat but not greasy; accompanied by fish sauce and coriander, the flavor is special. 【Ingredients】 Ingredients: pork belly 500 grams, pig front feet 750 grams, pork skin 250 grams, coriander 250 grams, fish sauce 150 grams. Seasoning: 2 teaspoons MSG, 3 teaspoons of ice bran, bead oil (a condiment in the Chaoshan region, the color is similar to dark soy sauce, applause is sweet) 3 teaspoons, alum 0.5 teaspoons, 3 cups water. 【Production process】 1. Scrape the pork belly, pig's trotters and pig skin into pieces (each piece of flower meat is about 100 grams, pig trotters are about 200 grams, and pig skin is about 50 grams). 2. Roll the above meat in boiling water for about 1 minute, remove and wash. 3. Put 1500 grams of water in a wok, bring to a boil, add rock sugar, bead oil, fish sauce, put in the bamboo grate at the bottom, put all the meat on top of the bamboo grate, first boil over medium heat, then switch to low heat and simmer for about 3 hours until soft and rotten. 4. Remove the meat and place it in a sand pot (skin down). Then put the concentrated original soup (about 750 grams) in the wok back on the stove and cook until slightly boiled, add the alum, skim off the foam, add MSG, filter the soup with clean gauze, and pour into the sand pot. 5. Put the broth in the sand pot on the stove and boil until it is slightly boiling, put it away from the fire, cool and condense, then take it out and put it on the plate, accompanied by coriander and fish sauce
10. Crispy chicken
【Dish name】 Crispy Chicken 【Cuisine】 Cantonese Cuisine 【Features】 This dish is delicious and crispy 【Ingredients】 Ingredients: a chick hen, 50 grams of lobster slices. Seasoning: 0.5 tbsp ji juice, 1 dish of peppercorn salt, 5 teaspoons salt, 5 star anise, 6 grams each of cloves, licorice, cinnamon, 20 peppercorns, 20 grams of maltose, 0.5 tablespoons of rice wine, vinegar and boiled water, 500 grams of vegetable oil. 【Production process】 1. Clean up the chicken. 2. Wrap the star anise, cloves, licorice, cinnamon and peppercorns in gauze and put them in a pot with water before the chicken, cook for 1 hour, put the salt and cook to cook and fish out. 3. Put maltose, cooking wine, vinegar and boiling water in a bowl and mix well, drizzle on the chicken and hang for 2 hours. 4. Heat the oil in the wok and pour it into the chicken belly cavity, fry the chicken, move while frying, and fry until it is big red. Cut the fried chicken into pieces and plate them with chicken juice and peppercorn salt.
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