Try to replace "spicy" with "fresh" to create Cantonese mutton that can be eaten all year round
In the starry sky of Chinese cuisine, Cantonese cuisine has a unique position, and Cantonese cuisine is one of the treasures. Traditional Cantonese cuisine is known for its light and delicious taste, but it rarely involves mutton dishes. However, in recent years, a new trend is emerging, which is to perfectly combine umami with lamb to create a Cantonese style of mutton that can be eaten all year round, bringing people a whole new taste enjoyment.
In traditional Cantonese cuisine, spicy is often not the main focus. And the delicious taste is the core of Cantonese cuisine. Therefore, "fresh" was replaced by "spicy" to create a new Cantonese mutton dish. This dish not only retains the light taste of Cantonese cuisine, but also adds the freshness of mutton, so that the originally light Cantonese cuisine can also bring a rich taste bud experience.
The innovation of Cantonese mutton is not simply the addition of mutton to traditional Cantonese cuisine, but has been carefully developed and improved. First of all, the selection of materials is very particular. A good quality lamb must be fresh, delicate and tasteless. Second, seasoning is key. Traditional Cantonese cuisine is relatively simple in seasoning, mostly based on soy sauce, green onions, ginger and garlic, but Cantonese mutton combines more seasonings and spices, such as star anise, cinnamon, Sichuan pepper, etc., to make the flavor richer. Finally, the cooking method is also quite exquisite. Cantonese cuisine focuses on heat and skill, and this is especially true of Cantonese mutton