Simple and delicious method, you can eat such a classic Cantonese dish without going to Guangdong!
Cantonese cuisine has a long history and a long history. Like the cuisines and cuisines of other regions, it shares the commonality of Chinese food culture. As early as ancient times, the Lingnan Ancient Yue people had close contacts with the Chu land of the Central Plains. With the change of history and the change of dynasties, many Central Plains people fled south to escape the chaos of war, and the Two Ethnic Groups of Han and Vietnam gradually merged. The southward migration of the Central Plains culture, the combination of the skills of Central Plains food production, cooking utensils, eating utensils and the rich products of Baiyue agriculture and fishing, this is the origin of Cantonese cuisine. Cantonese cuisine originated in the Han Dynasty, which is based on this history. Today Xiaobian will introduce you to several delicious Cantonese recipes!
One: Sacha stir-fried beef
Ingredients: 300 grams of tender beef, 250 grams of kale leaves, 1 duck egg white, 150 grams of shacha hot sauce, 150 grams of soup, minced garlic, ginger, corn starch, rice wine, sugar, white soy sauce.
method:
1: Remove the beef fascia, cut into 5 cm long and 2 cm wide slices, and use duck egg white, rice wine (1/2), sugar, soy sauce (1/2), monosodium glutamate and appropriate amount of corn starch to grasp well and marinate for 10 minutes.
2: Heat the pan, put the oil under the oil, when it is seven ripe, put the marinated beef slices out of the pot, quickly remove the oil for 1 minute, then pour into a colander to filter out the oil.
3, the wok on the high heat, under the oil heat, first the garlic, ginger stir-fry fragrant, and then the washed kale leaves into the quick fry until cooked, then add soup, sand tea spicy sauce, soy sauce, monosodium glutamate, Shao wine stir-fry mix well, with corn starch water hook, and finally put in the oil beef slices, quickly stir-fry for 1 minute, and finally drizzle with sesame oil.
<h1 class="ql-align-justify" > two: iron grilled chicken</h1>
Ingredients: 1 tender chicken 200 g, 1 egg, 150 g tomatoes, 50 g tomato juice, 2 tablespoons each of sugar and vinegar, starch 1. 5 tablespoons, light soy sauce, cooking wine 0. 5 tablespoons, 1 piece of ginger, 5 green onions, 3 teaspoons of refined salt, 1 teaspoon of monosodium glutamate, 1000 grams of peanut oil
1, chicken feathers, wash the internal organs, remove the bones, slice into thick slices, use the back of the knife to pat the loose meat, put ginger slices, green onion, fine salt, raw soy sauce for a while, pick off the green onion, ginger, add eggs, starch and mix well, dip thousands of starch.
2: Fry the chicken in a pan of oil, fry it to a golden brown, and change the knife to plate.
3: Put the bottom oil in the pot, sauté the eggplant juice, add clear soup, sugar, vinegar, monosodium glutamate to make the juice boil, starch hook, pour on the chicken, tomato slices into thick slices around the plate.
<h1 class="ql-align-justify" > three: taro button meat</h1>
Ingredients: Pork belly 500 g, taro 400 g, green vegetables to taste, garlic paste 1 g, star anise 0.5 g, refined salt 2.5 g, sugar 5 g, dark soy sauce 25 g, wet starch 10 g, peanut oil 1500 g (about 75 g consumption).
1: Cut the taro into 6 cm long, 3.5 cm wide and 4 cm thick rectangles; use the fire to remove the hairs on the skin of the meat, scrape it clean, put it in a pot of boiling water and cook until it is 70% soft and rotten, take it out, and spread it well with soy sauce (10 grams);
2. Mix the garlic paste, fine salt, star anise, sugar and soy sauce (10g) into a sauce;
3, use medium heat to attack the hot wok, boil the oil until it is eight ripe, put in the taro cubes and fry until cooked, then add the pork and fry for about 3 minutes until the big red, pour into the fence to drain the oil, rinse with water for about 30 minutes, take out and cut into pieces of the same size as the taro;
4, put the meat into the sauce bowl and mix well, and then put the skin down one by one, and arrange it between the large bowls with the taro pieces, steam for about 1 hour on medium heat until soft and rotten, and re-buckle in the large dish; decorated with blanched green vegetables;
5: Heat a wok over medium heat, pour in the original juice of the steamed meat, add soy sauce (5 grams), dilute and evenly mix with wet starch, add oil (15 grams) and push well, drizzle on the button meat.
<h1 class="ql-align-justify" > four: bitter melon fat intestine</h1>
Ingredients: 1 bitter melon, 1 large intestine, 1 chili pepper, 1 tbsp minced garlic, 1 tbsp wine, 2 tbsp sauce, 1 teaspoon sugar, a little pepper, 1/2 tbsp sauce
1: Wash the bitter melon, cut it open and remove the seeds, cut it into three small sections first, and then cut it straight into strips.
2, the large intestine is washed first, boiled and then taken out, cut open and cut into strips; pepper cut into oblique slices.
3: Sauté the minced garlic with 2 tbsp oil, then add the large intestine and stir-fry, then add the bitter melon and add all the seasonings (except the sauce).
4: Heat the heat to taste, add the chili flakes at the same time, and cook until the soup is slightly dry, and then the soup can be filled.
<h1 class="ql-align-justify" > five: full of children and grandchildren</h1>
Ingredients: 4 salted egg yolks, 300 grams of ground meat, 200 grams of melon seeds, 100 grams of shrimp and lettuce, 1 egg white, 15 grams of starch, 5 grams of refined salt, 1 gram of pepper, 2 grams of monosodium glutamate, 50 grams of water, 1000 grams of oil
1, salted egg yolk steamed in water, each egg yolk cut into 4 small pieces for use; 2, shrimp chopped into shrimp puree, added to the ground meat and refined salt, pepper, egg white, monosodium glutamate, starch, water carefully mixed well, and then squeezed into 16 small balls, embedded in the middle of a small piece of egg yolk, and then dipped in water to roll the melon seeds on the melon seeds for use; 3, warm oil into the melon seeds full of balls fried with low heat, fried until golden brown can be fished out and discharged into the lettuce bottom of the plate.
<h1 class="ql-align-justify" > six: Cantonese radish cake</h1>
Ingredients: 3 cups of self-rising powder, 900 grams of white radish, 200 grams of bacon (or sausage), 2 tbsp of rice, 1 teaspoon of salt, a little pepper, a little monosodium glutamate
1. Mix the spontaneous powder with 3 cups of water to dissolve it into a spontaneous powder slurry. Peeled and shaved radish; diced bacon or sausage; softly chopped sea rice.
2: Sauté the rice and bacon (or sausage) in 3 tbsp oil, add shredded radish and stir-fry, add a cup of water and add salt, pepper and monosodium glutamate.
3: When it is to be boiled, slowly pour in the spontaneous powder and fry into a paste. Take a rectangular steaming dish or container, first smear a little salad oil and then add the spontaneous powder paste, smooth it out, and steam it in a steamer basket for 50 minutes.
4: After cooling, you can slice and fry, and prepare garlic soy sauce for food.
<h1 class="ql-align-justify" > seven: honey pepper field chicken thigh</h1>
Ingredients: Chicken thighs 250g Flour 50g Egg 1 breadcrumb 20g Green pepper, sweet pepper Each a little 1 tbsp black pepper 1/2 tsp salt 1/2 tsp fresh chicken powder 1/3 tsp sesame oil 1/3 tsp
1: Deboned the chicken thighs, add all the seasonings and flour and stir well, marinate for 10 minutes and set aside.
2: Beat the eggs into egg juice, then dip the whole chicken thighs in egg juice, then wrap in breadcrumb and fry in medium temperature for 6 minutes.
3: Cut the green peppers and peppers into small pieces, stir-fry in salad oil until cooked, then mix well with the fried chicken thighs and serve.
<h1 class="ql-align-justify" > eight: three-diced fried oyster eggs</h1>
Ingredients: 500 grams of fresh oyster meat, 15 shiitake mushrooms, 6 duck eggs, 50 grams of pork fat, 25 grams of net water chestnut, 50 grams of diced green onion, 1 tablespoon of rice wine, corn starch, sesame oil
1: Pound the duck eggs in a large bowl, beat and mix with corn starch to form egg powder.
2: Wash the oyster meat, put it in boiling water until it is five ripe, drain the water, let it cool and mix it into the egg powder pulp. Cut the pork fat and shiitake mushrooms into small cubes.
3, heat the pot, under the oil to eight ripe, the fat meat, shiitake mushrooms, water chestnuts, diced green onion under the pot slightly fried, add salt, MSG stir-fry well, and then pour in the oyster egg powder pulp stir-fry for 5 minutes, and finally add Shao wine, sesame oil, slightly stir-fry for a while. Serve with parsley and tomato slices.
<h1 class="ql-align-justify" > nine: fried fresh milk</h1>
Ingredients: 250 g of fresh milk, 250 g of egg white, 25 g of chicken liver, 3.5 g of monosodium glutamate, 25 g of crab meat, 4 g of refined salt, 25 g of pickled shrimp, 2 g of dry starch, 25 g of fried olive kernels, 500 g of cooked lard, 15 g of cooked lean ham
1: Cut the ham into small pieces about 1.5 cm square. Cut the chicken liver into long, 2 cm wide slices.
2: Put the chicken liver in a pot of boiling water and roll until just cooked, pour in a colander and drain the water. Heat a frying pan over medium heat, add 250 grams of oil, heat to 40%, add shrimp and chicken liver until cooked, pour into the fence and drain the oil.
3: Heat the wok over medium heat, add the milk, boil until slightly boiled, and pour the dried starch, egg white, chicken liver, shrimp, crab meat and ham that have been mixed with milk.
4, use medium heat to heat the frying pan, pour back into the oil basin after cooking, add 25 grams of oil, put in the milk that has been mixed, stir-fry while turning, add oil 2 times (20 grams each time), fry into a paste, then add olive kernels, pour oil for a dollar, and fry well on the butterflies.
Well, this issue of simple classic Cantonese cuisine is introduced here Ha ~ we will see you in the next issue ~ ~
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