Spinach chicken casserole
【Dish name】 Spinach chicken stew
【Cuisine】 Cantonese cuisine
【Features】 Cantonese cuisine
【Raw Materials】
Half a chicken, half a mushroom, six or two dried shallots, a few slices of ginger, five pieces of spinach, a few slices of sweet shoots, a tablespoon and a half of oyster sauce. 1 tablespoon of light soy sauce, 1/2 teaspoon of sugar, 1/2 tablespoon of corn starch, 1 tablespoon of oil, salt to taste.
【Production process】
(1) Wash the spinach, cut into short pieces and place in the pot. Peel off the red coat and wash the drizzles of water. Shiitake mushrooms are soft and remove the feet and wipe dry with water. Wash the chicken and wipe it dry, chop it into pieces, marinade for 10 minutes, soak in oil;
(2) Two tablespoons of oil, sauté the dried shallots and ginger, add chicken, mushrooms and oyster sauce and then fry for a while, add cooking wine, seasoning and sweet shoots, stir-fry, cook until the chicken is cooked, scoop up and put on the spinach, boil.
Chicken casserole with tomatoes
【Dish name】 Chicken casserole with tomatoes
1/2 chicken, 3 bamboo shoots and 2 tsp of minced garlic, several slices of ginger, 3 slices of green onion, 1 tomato, 1 cup of water, wine, soy sauce, chicken powder, sugar, star anise, corn starch, salt each appropriate amount.
(1) Wash the chicken, wipe dry water, chop the pieces, add a teaspoon of old soy sauce and fish well. soaking oil;
(2) Bamboo shoot shrimp washed several times with water, wiped dry water, put into boiling water and boiled for ten minutes, then fished up, then washed with clean water, rolled dry water, cut into appropriate length or size;
(3) Four tablespoons of oil, sauté shallots, garlic, tomato sauce, sauté the bamboo shoots and shrimp for a while, add seasoning and boil, simmer for 20 minutes, add chicken pockets evenly, simmer for another 15 minutes, try to taste the shallots, scoop up and put them into the pot to boil, put the green onions, and the original pot is on the table.
Salted egg steamed patties
【Dish name】 Salted egg steamed meatloaf
【Features】 Duck eggs have been salted for a period of time, have a special salty flavor, mixed with pork minced meat, steamed into meat cakes, is a common dish in families across Guangdong.
300 grams of pork, 3 grams of pepper noodles, 2 salted eggs, 25 grams of light soy sauce, 25 grams of dry starch, 25 grams of peanut oil 2 grams of monosodium glutaconium glutamate
Chop the pork, add salt, monosodium glutamate, salted egg whites, dry starch and stir until gummy, add a little peanut oil and mix well, then flatten on a plate. Flatten the egg yolks, put them on top of the meatloaf, steam over medium heat, remove it, mix well with the appropriate amount of soup and light soy sauce, and pour it on the meatloaf.
Note: Pork is selected to fatten three lean seven, peeled and chopped, and the vegetables are crispy and oily.
Sesame balls
【Dish name】 Sesame balls
【Features】 Golden color, sweet and delicious
700 grams of glutinous rice flour, 300 grams of japonica rice flour, 200 grams of sugar, 150 grams of oil, cooked sesame seeds to taste.
(1) Mix glutinous rice flour and japonica rice flour, add an appropriate amount of water and knead into powder balls, divide into several parts of the blank and set aside;
(2) Put the sugar into the pot and add a little cold water to cook into a sugar juice;
(3) Put the oil into the net pot until you see smoke, put the oil pot out of the fire, mix it with the cooked sugar juice, and then put the raw blank into the oil pot one by one, until the powder green blank is full of sugar juice in the oil, floating out of the oil surface, when it is golden brown, fish out, filter out the oil; take another container, pour in the fried sesame seeds, and put the fried sesame balls into the sesame seeds
Fried red cloud snow shadow
【Dish name】 Stir-fried red cloud snow shadow
【Features】 The color is red and white, and the taste is fresh and smooth. (Cantonese cuisine)
Egg white (8 pieces), milk (250 g), water elm ear (65 g), crab yellow (net 65 g), wet powder (a little), monosodium glutamate (a little), refined salt (a little), sugar (a little), pepper (a little).
One. Turn the elm ear slices into thin slices, put them into boiling water, beat the egg white, wet diamond powder, monosodium glutamate and milk (125 grams) evenly, drag the crab yellow oil pot, that is, take it out, mix it with the above two raw materials, and then pour it into the warm large raw oil pot, slowly push it with a scoop, soak it up, that is, fish it out with a soup spoon, filter out the oil, and pour out the oil in the pot at the same time. In addition, milk (125 grams), monosodium glutamate, salt, sugar, pepper and rhombus powder are added, and then the fished elm ear and crab yellow are poured into the mustard and turned over.
Dried osmanthus shrimp pickled loofah
【Dish name】 Dried pickled loofah of osmanthus shrimp
【Features】 The entrance is fresh and sweet
4 pairs of cinnamon fish (160 g), 12 dried prawns, 1/2 kg loofah (about 300 g), 4 slices of ginger, 1 can of clear chicken soup, 1 cup of water. Marinade: 1/4 tsp salt, a pinch of sesame oil and pepper, 1 tsp corn starch, 1 tablespoon of egg white, salt and pepper to taste.
1: Rinse and dry the cinnamon, cut into doubles and stir in the marinade for about 10 minutes.
2: Rinse the prawns dry, add 1 slice of ginger to the dish, steam for 5 minutes until soft, peel the loofah, rinse and take out.
3: Heat 4 tbsp oil, sauté the fillets until they change color and just cook, remove.
4: Sauté ginger slices and loofah in the remaining oil, sauté until soft, add chicken broth and boil until loofah is soft,
Add the steamed dried shrimp and fillets and stir-fry well, add seasoning and serve
Guangdong pink fruit
【Dish name】 Guangdong pink fruit
【Features】 Thin skin and beautiful filling, mouth-watering. (Cantonese cuisine)
Pork (four pairs), carrots, meat (three pairs each), shiitake mushrooms (1/4 two), coriander (one), cheng noodles (6.5 two), corn starch (one or two), chestnut powder (1.5 two), salt (two teaspoons), water (nine two), oil (three tablespoons), seasonings: salt (3/4 teaspoons), sugar (1 teaspoon), light soy sauce (2 teaspoons), corn starch (half a teaspoon), sesame oil, pepper (a little each)
1: Soak the mushrooms, cut them together with pork, carrots and meat, wash and pick the leaves.
2: Heat the wok, stir-fry each ingredient with a tablespoon of oil, add the seasoning and mix well into the filling, waiting for freezing.
3, cheng noodles, raw fen, chestnut powder with sieving evenly, water and salt boiling, turn off the heat, pour in the powder quickly stir well, cover for three minutes to take out.
4: Add oil to rub the powder to the extreme, then rub into long strips, cut into small pieces, crush into round slices, wrap in the filling and a slice of cilantro, coat with oil and drain on the dish, put into the steamer basket and steam for 10 minutes.