It is a traditional dish in Guangdong and belongs to the Cantonese cuisine. It is a favorite dish of Chaoshan people, this dish fish meat is tender, bean sauce aroma, crispy fish fresh, meat is relatively hard Sand tip fish That fish aroma and soft and tough taste are just right.
Ingredients: 500 grams of fresh sand tip fish, 60 grams, 10 grams of ginger shredded, 10 grams of green onion, 5 grams of monosodium glutamate, 3 grams of sesame oil, 300 grams of water, 5 grams of red pepper shreds, 10 grams of raw oil.
method:
(1) After patting off the scales of the sand tip fish, remove the gills from the belly and wash and set aside.
(2) Wash and put the ding into the water, when the water boils, put in the sand tip fish, pour in the bean paste, put on the ginger shredded, raw oil, cover with the lid, cook for about 8 minutes, open the lid and put the green onion, the red pepper and MSG are cooked for another minute, and the sesame oil is added.
The region is rich in bamboo shoots, and bamboo shoots are the main raw materials of this Teochew folk snack. Because the main raw material of bamboo shoots is spring shoots, this small snack has a strong seasonality. It is generally listed in May and June, when Spring Shoots are abundant in Chaozhou.
Ingredients: japonica rice, bamboo shoots, pork, shiitake mushrooms, dried shrimp
Ingredients: salt, monosodium glutamate, pepper, garlic
Method: The key to making bamboo shoots is to make the kon skin, the preparation method of the kway teow is to grind the japonica rice into a powder paste, put it in a cooking cage to cook, and then add boiling water to knead until soft, push into a round strip, knead into a small piece, and use a noodle stick to push it into a round koji. When making the koeh skin, you can add some oil appropriately to make the koeh skin softer.
The filling of the bamboo shoots is bamboo shoots, pork, shiitake mushrooms, and dried shrimp (all cut into fine grains), and salt, monosodium glutamate, pepper, and garlic are added (of which the amount of monosodium glutamate and pepper should be appropriately increased). Then place the filling in the middle of the kon, wrap it up and serve.
The bamboo shoots can be eaten after steaming, or steamed and put into a frying pan, fried in lard until golden brown on both sides, and served on a plate drizzled with Zhejiang vinegar, which is more appetizing. The characteristics of fried bamboo shoots are golden and crispy, coupled with the sweet taste of delicious bamboo shoots, which makes people endlessly evocative.
It is a traditional famous dish in Guangdong Province and belongs to the Cantonese cuisine. The main ingredients are shrimp, eggs, ham and pork. It is made by using shrimp puree as the main ingredient, accompanied by flour and other accessories, and fried into the shape of a large date.
Dry fried shrimp dates Ingredients: shrimp (400 g) Accessories: pork (fat) (50 g) Eggs (75 g) Ham (10 g) Leek (15 g) Water chestnut (75 g) Wheat flour (20 g) Seasoning: coriander (10 g) Salt (3 g) MONOSodium glutamate (2 g) Peppercorn (1 g) Pepper (1 g) Sesame oil (1 g) Vegetable oil (50 g)
Preparation method of dried fried shrimp dates
1. Wash the shrimp, absorb the water, chop with a knife, do not chop;
2. Cook the lean ham into fine pieces;
3. Cut the pork fat into fine grains;
4. Wash the leeks and cut into fine pieces;
5. Peel off the skin, wash and cut into fine pieces;
6. Put the minced shrimp, fatty meat, ham, leeks and water chestnut meat into a bowl, add salt, monosodium glutamate, minced peppercorns and egg liquid and mix well, then mix well with dry flour to form the filling;
7. Heat the frying pan over medium heat, heat the oil until slightly boiled, end away from the fire, squeeze the filling into a date shape (each grain weighs about 20 grams), put it on the back end of the frying pan and return to the oven, soak and fry for about 10 minutes to be golden brown until cooked, and use the fence to remove the oil;
8. Pour out the remaining oil, put the wok back on the stove, add sesame oil and pepper, then pour in the shrimp and dates and stir-fry well on the plate, disinfect the sour beets and coriander leaves and accompany them around the dish;
9. Served with Teochew sweet sauce.
Dry fried shrimp dates tips
1. Because there has been an oil frying process, it is necessary to prepare 1000 grams of vegetable oil;
2. Sour beet preparation method: peel the radish strips, remove two cucumbers (cucumbers), the noodles are engraved with a slanted knife (the knife is as deep as 1/2 of the thickness of the melon strips), and then cut each strip diagonally into four or five pieces, marinated with salt, increase the stone pressure for 4 hours, take out and rinse with water to only contain about 1/10 of the salt, then press dry the water, and finally put it into the clay pot, add sugar, white vinegar, red pepper cubes and stir well, and eat in the refrigerator at any time;
3. Stir in the dry flour under the filling and place in the refrigerator for 30 minutes. It can make the shrimp dates crisp and tender after becoming a dish.
It is a dish made with lobster as the main ingredient, and is a traditional dish in Guangdong.
Ingredients: lobster (750 g)
Seasoning: Salt (3 g) Lard (refined) (40 g) Ginger (3 g) White wine (15 g) Coriander (25 g) Spring onion (25 g)
1. Wash the original live lobster first, cut off the shrimp feet, then chop the sections, use a knife to lightly go down, and first swing the dish;
2. The head is opened, the shell and shrimp ribs are cleaned, and the chopped pieces are placed on the shrimp feet;
3. Open the tail, pick up the shrimp excrement, and put the shell chopping pieces on the feet; Fill the white wine in a small bowl, add the fine salt and spread the shrimp meat;
5. Put the shrimp on top of the green onion, steam in the steamer basket for 8 minutes to cook;
6. Remove the ginger and green onion and drizzle with white lard;
7. Serve on a plate with coriander and orange oil.
prompt
1. When slaughtering shrimp, it is necessary to clean the gills and shrimp droppings, so that the steamed shrimp are delicious and odorless;
2. Put into the steamer basket must be steamed by fierce fire (steam straight up, in case of breeze does not sway, that is, fierce fire gas), master the time, to no more than 10 minutes for the degree. The steamed lobster meat is crisp and tender without noodles.