1, the more beautiful chicken
【Dish name】 Yuexiu chicken 【Belongs to the cuisine】 Cantonese cuisine 【Features】 Golden yellow and pleasant, the skin is smooth and slightly crisp, and the meat is sweet and fragrant, no less than the sun chicken. 【Ingredients】 Ingredients 1 light chicken (weighs about 1 kg, qingyuan chicken is the best), 30 grams of fried egg shreds, 20 grams of bamboo shoots. Seasoning 800 g sesame oil (actual consumption is about 100 g), salt 15 g, sand ginger powder 25 g. 【Preparation process】 (1) Put the salt and ginger powder into a bowl, add a little water to open into a paste, evenly rub in the processed chicken cavity, and at the same time apply a little on the chicken skin, and then marinate for about 1 hour. (2) Heat the steel pot on a high heat, put the sesame oil together with the chicken, cook for 5 minutes, then cook for 10 minutes on low heat, turn it once, and cook for about 5 minutes to cook. (3) Start the pot, chop into pieces, drain the oil, take the original juice and drizzle the noodles. Place on a plate and trim with fried egg shreds and bamboo shoot filigree.
2. Coconut crystal chicken
【Dish name】 Coconut Crystal Chicken 【Cuisine】 Cantonese Cuisine 【Features】 【Ingredients】 Ingredients 600 grams of chicken, 1 large coconut, 150 grams of cooked ham, 30 grams of egg white. Seasoning Chicken broth to taste, wet starch 8 g, salt 6 g, MONOS glutamate 4 g. 【Preparation process】 (1) Cut the chicken into pieces, add egg white and wet starch and stir well, then blanch it in a pot of boiling water. Cut the ham into slices. (2) Remove the outer skin of the coconut and saw off the lid from 3 cm from the top. Remove the coconut water, remove the coconut meat, add the ham, chicken, coconut juice, chicken broth, mix it into the coconut, cover the lid and form the original shape. (3) Place the prepared coconuts in a bowl and steam them over high heat until the chicken is hot.
3, Chaozhou roast goose
【Dish name】 Chaozhou roast goose 【Cuisine】 Cantonese cuisine 【Features】 Red and purple color, crispy skin and tender meat, sweet flavor. 【Ingredients】 1 goose (about 2000 grams), 5 grams of cinnamon, star anise and licorice, 50 grams of southern ginger (Chaoshan specialties), 25 grams of coriander, 150 grams of sour beets, 10 grams of pepper, 5 grams of sesame oil, 5 grams of monosodium glutamate, 20 grams of cooked lard, 60 grams of refined salt, 250 grams of dark soy sauce, 50 grams of sugar, 50 grams of cooking wine, 30 grams of wet starch, 1500 grams of vegetable oil (consumption of 100 grams). 【Preparation process】 1. Pepper, sesame oil, monosodium glutamate, lard mix well into pepper oil, set aside. 2. Cinnamon, star anise, licorice into a small cloth bag into the mouth into the wok, add soy sauce, salt, sugar, rice wine, water 3000 grams, boil over medium heat and then switch to low heat, put in the fat goose roll (氽) for about 10 minutes, pour out the soup in the goose cavity, and then put it back into the pot, while rolling and turning, about 30 minutes to cook (chopsticks inserted into the chest meat without blood water for the degree). 3. Take out the goose to cool, cut off the goose meat on both sides, remove the four-column bone; chop the goose backbone into cubes, mix well with 10 grams of wet starch; and coat the goose skin with 20 grams of wet starch. 4. Heat the frying pan over medium heat, heat the oil until slightly boiling, first put the goose bones and then put the goose meat (skin up), soak the end from the fire, fry while turning, fry for about 7 minutes and then bring it back to the stove, continue to fry until the bone is hard, the skin is crisp, and it is golden brown. 5. Put the goose bones into a dish, cut the goose meat diagonally into 6 cm long, 4 cm wide and 5 mm thick pieces, and cover the bone. Sour beets and coriander are served on the side of the dish, and pepper oil is drizzled over the goose meat, accompanied by a tidal sweet sauce.
4. Dragon's Whisker Swallow Pill
【Dish name】 Dragon's Whisker Swallow Ball 【Cuisine】 Cantonese Cuisine 【Features】 Tender and clear mouth, white and transparent 【Raw materials】 Swallow skin (Note) (175 grams), Shrimp (175 grams), Pork Shank Meat (175 grams), Kaiyang (20 grams), Ground Chestnut (275 grams), Celery (a little), Salt (7 grams), Clear soup (750 grams) 【Preparation process】 1. Chop shrimp, leg meat, and Kaiyang into fine minced; Ground chestnuts are also chopped into fine minces, squeezed out of the water, placed together with shrimp, leg meat, and minced kaiyang, mixed with salt and less washed clear soup. Make 40 balls. Second, sprinkle the swallow skin with a little water, and then roll it soft by hand, cut it into thin wires, and stick it to the outside of the balls. Third, use a plate and apply a thin layer of oil to the bottom of the plate to prevent sticking to the bottom. The finished balls are then placed on a plate, basketed and steamed over high heat (about five minutes), removed and rinsed with a little hot soup so that the balls are not too dry. Fourth, use a large bowl to fill the hot clear soup, push the balls into the bowl, sprinkle with celery and fine. Note: The method of making swallow skin is to first de-ribbed and peel the pork leg meat, smash it into a pulp with a wooden stick, add salted water (500 grams of meat needs a tablespoon of salted water) and evenly. Then, like rolling dough, sprinkle some dry flour on the panel, put the pulp on top, slowly roll it out with a wooden stick, and roll it on the stick, so that it is rolled out repeatedly like a paper book, and then dried in the shade.
5. Teppanyaki beef
【Dish name】 Teppanyaki beef 【Cuisine】 Cantonese cuisine 【Features】 【Ingredients】 Beef tenderloin, sizing, red yeast rice, lemon, onion, carrot, chili fennel, tomato paste, sugar, white degreas. 【Production process】 (1) Remove the tendons of the beef tenderloin, cut into thick slices, add seasoning and marinate, and then sizing and set aside. The ingredients of the teppanyaki sauce are its key points, you must use red yeast rice, lemon, onion, carrots, peppers, fennel and other spices, add an appropriate amount of water to make brine, and then mix it with lee pailin juice, sauce and tomato sauce, sugar, etc.; (2) Put the beef into a 40% hot oil pot and over-oil, and then mix it with the mixed teppanyaki sauce, slightly collect the juice into the basin, put the chopped onion and white degreas on a small dish, and serve it at the same time as the hot iron plate, and put the minced onion and white degreasin into the iron plate in public, and mix it slightly.
6. Beef with oyster sauce
【Dish name】 Oyster Sauce Beef 【Cuisine】 Cantonese Cuisine 【Features】 (Cantonese Cuisine) 【Ingredients】 Beef leg meat, soda powder, rice wine, eggs, sugar, starch, water, soy sauce king, sizing, oyster sauce, monosodium glutamate, soy sauce, pepper, wet starch, soup, green onion, ginger, rice wine. 【Preparation process】 (1) Cut the net beef thigh meat into thin willow leaves, mix and sizing with soda, rice wine, eggs, sugar, starch, water and a little soy sauce, mix and paste, mix some peanut oil and set aside. Mix oyster sauce, monosodium glutamate, soy sauce, pepper, wet starch, soup and mix into a sauce; (2) Sprinkle the sizing beef slices into a three-ripe oil pot, slide until ripe, and drain the oil. Sauté the green onion and ginger in a pot, pour in the sliced beef, cook rice wine, stir-fry the shallots with the sauce, stir-fry a few times over high heat, and quickly plate.
7. Gollum beef
【Dish name】 Gollum beef 【Cuisine】 Cantonese cuisine 【Features】 【Raw materials】 300 grams of beef, 150 grams of cooked fresh bamboo shoot meat, 30 grams of egg liquid, 25 grams of chili pepper, 5 grams of green onion, 0.5 grams of garlic paste and sesame oil, 1.5 grams of refined salt, 250 grams of sweet and sour brine (made of sugar, white vinegar, refined salt, tomato juice), 7.5 grams of fenjiu, 40 grams of wet starch, 75 grams of dry starch, 750 grams of peanut oil [Production process] (1) Cut the beef into pieces, and gently cut the horizontal vertical pattern on the top with a knife. Cut the fresh bamboo shoots and peppers into diamond-shaped pieces; mix the meat pieces with fine salt and fen wine, marinate for about 15 minutes, add egg liquid and wet starch and stir well, and then stick to the dry starch; (2) Heat the wok on medium heat, burn in oil until five ripe, fry the meat into steak, fry for about 3 minutes, leave the fire, fry for about 2 minutes. Put the pot back on the stove, cook until it is 50% hot, put the fried steak and bamboo shoots together, fry for about 2 minutes, until the meat is golden brown until cooked, pour in a colander to drain the oil; (3) Leave a little oil in the wok, put it back on the stove, add garlic and pepper, burst the aroma, add green onions, sweet and sour brine, burn until slightly boiled, dilute with wet starch, then pour in the meat and green onion pieces, stir-fry, knead into balls, pour sesame oil and peanut oil, and fry well.
8. Plum vegetables buckle meat
【Dish name】 Plum vegetable button meat 【Cuisine】 Cantonese cuisine 【Features】 【Raw materials】 Pork belly with skin l000 grams, dried plum vegetables 200 grams, soy sauce 20 grams, clear oil l000 grams. 【Production process】 (1) Scrape the skin of the pork, put it in a pot of cold water, cook it on high heat until it is eight ripe, remove the moisture on the skin with a clean cloth, and smear the soy sauce while it is hot; (2) Heat the pot, pour in the clear oil, burn until it is 80% hot, put the pork belly skin down into the pot and fry it until it is dark red, fish it out to cool, put the skin down on the cutting board, cut it into 7 cm long, 2 cm thick pieces, cut the skin in a neatly stacked bowl, put the plum vegetables on the meat, pour the soy sauce evenly, steam it in the steamer for about 30 minutes until the meat is soft and rotten, Remove the buckle in the dish.
9. Shrimp noodles
【Dish name】 Shrimp noodles 【Cuisine】 Cantonese cuisine 【Features】 【Ingredients】 300 grams of noodles, 60 grams of shrimp, 50 grams of fresh meat. Green pepper, red pepper 30 grams each, green onion, rice wine, ginger juice, soy sauce, starch, sesame oil each appropriate amount. 【Preparation process】 (1) The sizing shrimp is sliding out of the pot, then the minced green onion is added to the pot, cooking rice wine and ginger juice, adding water and seasoning to the boil, the shrimp soy sauce is hooked, the shrimp are put into the pot again, drizzled with sesame oil out of the pot, and the noodles are made of toppings. (2) Put the cooked noodles into the fresh soup prepared with cooked lard and shrimp soy sauce, cover with shrimp toppings, put on the shredded meat, green and red pepper shreds, the meat is cooked.
10: Steamed dumplings with shrimp
【Dish name】 Shrimp steamed dumplings 【Belonging cuisine】 Cantonese cuisine 【Features】 【Raw materials】 450 grams of flour, 50 grams of starch, 500 grams of shrimp meat, 125 grams of fatty pork, 125 grams of dried bamboo shoots, 90 grams of lard salt, monosodium glutamate, sugar, sesame oil, pepper powder each appropriate amount; [Production process] (1) Mix the flour and starch with salt, stir with boiling water, cover and simmer for 5 minutes, take out and rub well and then add lard to knead into a ball, set aside; (2) wash and absorb the dried water with the back of a knife, chop into a fine mushroom with the back of a knife, put it into a basin, and cut the cooked shrimp meat into small pieces The fat pork is soaked in boiling water and cut into small pieces; dried bamboo shoots are rinsed with water, add some lard and pepper and mix well; (3) add some salt to the shrimp mushroom, stir vigorously, add cooked shrimp meat grains, fatty meat grains, bamboo shoot shreds, monosodium glutamate, sugar, sesame oil, etc., mix well, put into the refrigerator and freeze; (4) Pick the dough, make the skin, wrap it in shrimp filling, pinch the salted dumplings, and steam it in a fire cage.
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