Cantonese cuisine is characterized by: fresh, fragrant, light and refreshing, full of color and flavor, pay attention to highlighting the original taste of the ingredients themselves. There are many varieties of Cantonese cuisine, because Cantonese people can eat and love to eat, so Guangdong's ingredients fly from the sky, swim in the water, run on the ground, and will use the characteristics of the ingredients themselves to cook. Today, I would like to share with you 6 of Guangdong's most famous dishes.
1. Perilla braised duck
1. A very fragrant and delicious dish of perilla stewed duck.
2: First prepare half a fragrant duck, stir well with salt, soy sauce and corn starch
3、 Fry the duck on both sides until golden brown and set aside.
4: Sauté the ginger, shallots and garlic and add the fried duck
5: Season with oyster sauce and sugar from cooking wine, add an appropriate amount of water, simmer for 30 minutes, and finally put in the perilla and stir well to get out of the pot.
2. Salted fish eggplant casserole
1: Cut the eggplant into long pieces and then cut into small pieces, soak the salted fish in warm water for 20 minutes and tear into small strips.
2: Heat the oil 80% and pour in the eggplant. Sauté over high heat until golden brown, drain and place in a casserole.
3: Leave a little bottom oil in the pot and pour in the minced ginger, stir-fry the minced garlic until fragrant. Pour in the diced pork belly, stir-fry for 2 minutes, pour in the salted fish and continue to stir-fry for 1 minute.
4: Add a small amount of soy sauce, a small amount of dark soy sauce, a small amount of watercress sauce and fry the red oil, then drizzle the sautéed salted fish pork belly on the eggplant.
5: Drizzle with a small bowl of boiling water, cover and simmer for 10 minutes. Just open the lid and sprinkle with green onions.
3. Cantonese lamb stew
1: Cut ginger slices, garlic heads, garlic leaves, green onions, carrots and sugar cane
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2. Wash the lamb, fragrant leaves and tangerine peel
3, Yaozhu sauce, curd milk, cooking wine, soy sauce rock sugar a small amount, peanut butter, sesame paste
4: Lamb in cold water, green onions, a small amount of cooking wine, a small amount of ginger slices, remove the foam after the water is boiled, and then rinse with water after the pot is out of the pot.
5: Heat the pan with oil, sauté the ginger slices and garlic until fragrant, add a small amount of cooking wine to the lamb brisket and stir-fry
6: Add 2 tbsp yaozhu sauce, soy sauce and stir-fry part of the garlic leaves
7: Add hot water to cover the lamb, add fragrant leaves, tangerine peel, curd milk, sugar cane, horseshoe, boil over high heat and simmer for half an hour
8, change the casserole, carrots to lay the bottom, pour all into the casserole, add 2-3 rock sugar, you can add a small amount of peanut butter and sesame paste (increase the aroma, no matters) Cover the pot and simmer for more than half an hour!
9, try the taste, too light can add salt or a small amount of curd, before serving the garlic leaves can be eaten!
4. Steamed pork belly with salted fish
1: Wash the fine pork belly and slice it into a dish.
2: Pour minced garlic, ginger shredded and tempeh into a bowl, heat the oil and pour it into the bowl, continue to put oyster sauce and soy sauce, stir well and then drizzle with pork belly and stir.
3, put on the rice cooker, press the cook button, the super rice dish is ready
5. Cantonese traditional sour plum goose
Seasoning: sour plum juice
1: Rinse the goose with clean water and drain the water.
2: Heat the oil at 70% and fry the goose until the skin is golden and cut into pieces.
3: Leave the bottom oil in the pot, add ginger and garlic to fry until fragrant, add cooking wine, add sour plum juice.
4: Add two bowls of water, boil the water and then cook for 40 minutes.
6. Abalone flower snail chicken stew
Abalone flower snail chicken stew
1: Wash the chicken, cut into small pieces and put it in a bowl, add abalone juice, salt, sugar, soy sauce, oyster sauce, pepper, corn starch and peanut oil, stir well, put aside and marinate for 20 minutes.
3, add a small amount of salt, a few drops of oil, a small amount of water soaked for 20 minutes, after processing, the flower snail shell is brushed clean. Take out the abalone meat and clean it, cut it with a knife, add salt and ginger shreds, and marinate in a small amount of cooking wine for about 20 minutes.
5: Boil the water, put the ginger slices and salt and cooking wine after the water boils. Blanch the abalone and snail in water.
6: Heat the oil at 70% of the oil temperature, then pour in the millet spicy, ginger shredded, green onion, garlic, green onion white stir-fry and stir-fry to bring out the aroma.
7, pour in the chicken stir-fry to color, pour boiling water, no chicken on the line, add a small amount of abalone juice, salt, sugar, soy sauce, oyster sauce, soy sauce stir-fry evenly, simmer for 15 minutes after adding abalone, snails and then simmer for 5 minutes, simmer until the sauce is thick, and finally sprinkle green onion flowers to fish out.