Prepare ingredients, 5 abalones, 1 spring onion, ginger shredded, steamed fish soy sauce, Shaoxing rice wine, cooking oil.
Step 1: Use a toothpick to cut the onion into strips, soak it in clean water to make it curl up naturally, remove the abalone, insert a knife along the inside of the abalone, cut the abalone completely, wash it with water, and then draw a net knife flower on the surface of the abalone.
Step 2: Put the abalone in a bowl, pour in rice wine and steamed fish soy sauce, marinate the ginger shreds for 5 minutes, put the abalone in the pot and steam for 8 minutes on high heat, take out the abalone with ginger shreds and shallot shreds, heat the oil in the pot, drizzle with hot oil to stimulate the aroma of the shallots and ginger to eat.
Prepare ingredients, 500g shrimp / 2 garlic / ginger / green onion knots / 2 tablespoons balsamic vinegar / 1 tablespoon of light soy sauce / 2 toothpicks.
Step 1: Wash and slice the ginger, press the garlic into garlic paste, put the soy sauce, balsamic vinegar and garlic paste together and mix well to make a dipping sauce, shrimp to the shrimp line, add a scoop of water to the pot to boil first, put the ginger slices and green onion under the pot.
Step 2: Put the shrimp under the pot to boil can be fished, the shrimp in the pot has turned red and curved, floating on the surface of the water, it means that the shrimp has been cooked, the most delicious white-burned shrimp is ready! When you eat it, you put it on a plate and dip it in a little sauce, and the taste is really good!
Prepare ingredients, wash the lettuce (greens), two tablespoons of oyster sauce, two tablespoons of minced garlic, two tablespoons of water starch.
Step 1: Bring water to a boil in a pot, add a little salt and sesame oil, add the greens and blanch them slightly and set the plate.
Step 2: Put a little oil in the pot, put the minced garlic in the pot and stir,Then pour in the oyster sauce and stir, put some soy sauce, and finally add the water starch to form a thick juice that can be drizzled on the green vegetables on the plate, and the crispy oyster sauce lettuce is ready to eat.
Ingredients to prepare: sea bass / cooking wine / ginger / carrot shredded / green onion / shallots / steamed fish soy sauce / cooking oil.
Step 1: Green onion, shallots, ginger cut into strips and set aside, spread the ginger shreds on the bottom of the plate first, wash the perch, remove the gills and remove the internal organs, draw 3 to 4 knives on both sides of the fish body to taste, add a small amount of cooking wine and marinate for 10 minutes, and then put it on the plate where the ginger shreds are laid.
Step 2: Spread the green onion shreds on the fish, ginger shreds, and then put a few strips of carrot shreds to garnish it, boil the water in the pot first, and then steam the fish for 8 minutes, not more than 8 minutes, otherwise the fish will be steamed and will affect the taste.
Step 3: Steamed fish up the pot, pour off the juice in the plate, and then remove the ginger, green onion, and then re-spread the shallots, ginger shreds, carrot shreds, drizzle with steamed fish soy sauce, burn the oil in the pot until it smokes, and finally pour on the fish, you can hear the sound of nourishment! In this way, the taste of green onion and ginger is fully integrated into the fish, and it is time to eat.
Prepare ingredients seasoning, hollow cabbage 500 g / curd 30 g / salt to taste / sugar 3 g / cooking oil 30 ml.
Step 1: Pick and wash the hollow cabbage, cut into small pieces, heat the pan under the oil, put the curd milk under the pan and fry it.
Step 2: Add sugar and salt and stir-fry slightly, stir-fry the hollow cabbage until cooked, you can put it on the plate and eat it, is it super simple.
Prepare ingredients, 4 eggs, 8 to 10 clams, 1 tablespoon of cooking wine, a little salt, and green onions.
Step 1: Beat the eggs, add cooking wine and salt, add a small half bowl of cold water together to mix well, boil water in the pot, brush the clam shell with a brush and then blanch the clams in the pot.
Step 2: Prepare a plate of a little depth and place the cooked clams, then pour the mixed egg mixture into the dish, cover with plastic wrap and prepare to steam.
Step 3: Cover the egg mixture with plastic wrap and steam for 5 minutes to get out of the pot, sprinkle with green onions and garnish.
Prepare ingredients, 8 to 10 scallops, take an appropriate amount of dragon mouth vermicelli and soak in boiling water for half an hour, drain the water, cut the red pepper into fine pieces, cut the garlic into minced garlic, cut the green onion into green onions, steamed fish sauce with two tablespoons, oyster sauce two tablespoons.
Step 1: Brush the scallop shell with a hard brush, break it open and remove the internal organs, wash it, separate the shell from the meat, leave the shell and don't throw it away, and marinate the scallop meat with cooking wine and ginger slices for 10 minutes.
Step 2: The shell is laid out on the plate, the vermicelli is placed on the scallop shell as shown in the picture, after the vermicelli is placed, then the scallop meat is placed on the table, the oil is put in the pot and heated, the garlic is first fried until slightly yellow, the red pepper is added and stir-fried evenly, and then the steamed fish soy sauce and oyster sauce are added, a little salt.
Step 3: Stir-fry the ingredients in a bowl. Then use the soup spoon to put an appropriate amount on the vermicelli scallops one by one, everything is ready, boiling water in the pot to steam the prepared scallops on the hot pot for 4 to 5 minutes, sprinkle with green onions before the pot to decorate, you can go to the table to eat.
Prepare ingredients, 200 ml of coconut milk, 200 ml of milk, 100 g of sugar osmanthus flowers, sugar to taste, 45 g of gelatin slices.
Step 1: Divide the gelatin slices into two portions and put them on a plate, soak them in cold boiling water, prepare a small pot, mix the coconut milk, milk, and sugar together and heat them until the sugar melts, add the soaked gelatin slices and stir well, let cool and set aside.
Step 2: Add 200 ml of warm boiled water to stir the sugar osmanthus flowers evenly, then add the second gelatin tablets to the osmanthus flowers and stir until completely melted, let cool and set aside.
Step 3: Pour half of the coconut syrup in the container, put it in the refrigerator for 30 minutes to completely solidify and take it out, pour in half of the osmanthus liquid again, refrigerate it again for 30 minutes to solidify, alternately pour the remaining coconut syrup and osmanthus liquid again, the last time refrigerate for 2 hours to take out and eat, the osmanthus contains the fragrance of the osmanthus flowers, with sweet coconut water, be sure to try it on the weekend.
Ingredients to prepare: Glutinous rice flour 300 g / Peanut rice 50 g / Caster sugar 50 g / Sesame seeds 20 g / Brown sugar 50 g / Purified water in a bowl.
Step 1: Glutinous rice flour add an appropriate amount of cold water to mix well, knead into a dough cover with plastic wrap, let stand for 10 minutes, fry the peanut rice out of the aroma and then pour out, sesame seeds are also fried and poured out to cool, peanut rice and sesame seeds to cool, put into a plastic bag with a rolling pin to crush peanuts, mix well with fine granulated sugar.
Step 2: Roll the glutinous rice flour into dumpling-sized balls, prepare a large bowl of cold water, add water to the pot and boil into the glutinous rice dumplings to cook until they float out, then pick up the glutinous rice dumplings and put them in cold water.
Step 3: Add a small bowl of water to the pot and bring it to a boil, pour in brown sugar to boil the brown sugar, put the glutinous rice dumplings into the brown sugar water and cook until it is colored, sprinkle the pot with peanut crushes, and then boil the brown sugar into a syrup and pour it on the glutinous rice dumplings to eat.
Ingredients: Crucian carp about 500 g / papaya one / ginger / one shallot / salt to taste / oil 2 tablespoons.
Step 1: wash the fish, cut a knife in the head and tail of the fish, remember not to cut, cut on both sides, after cutting at both ends, use a knife to shoot a few times on the fish, there is a white fish line in the middle of the head fish body, gently pull out the white line with your hands, why the boiled fish has a fishy smell is also because of this white line, so please remember that patting the fish body can easily take out this fish line.
Step 2: After the fishing line is removed, a few knives are drawn on the fish to taste, and the fish is evenly marinated with cooking wine.
Step 3: Peel and cut the papaya in half, remove the seeds, cut the papaya into cubes, cut the green onion into sections, slice the ginger, put two large spoonfuls of oil in the pot, add ginger slices and fry until golden brown, and fry the fish until golden brown on both sides.
Step 4: Take a casserole dish, add the fried fish, papaya, and then add the fried ginger slices. Put in the right amount of pure water on high heat and boil on low heat for 20 minutes, add the right amount of salt to the boiled fish soup, sprinkle in the green onion, and a delicious papaya crucian carp soup is ready!
Ingredients: 150g bamboo / 5g ginger / 2g shallots / 35ml cooking oil / 2 green peppers / 2 tablespoons garlic paste / Salt to taste / 1 tablespoon of light soy sauce / 1 teaspoon of sugar / 2 tablespoons of fried shallots.
Step 1: Bamboo is soaked in water, green onion cut into green onions, ginger is chopped into small pieces, green peppers are cut into small circles, bamboo is cut into two pieces, green pepper rings, ginger minced, garlic sauce, sugar, salt are mixed well in a bowl.
Step 2: The oil is boiled and poured into the mixed sauce, the sauce is mixed with soy sauce, and the fried shallots can be mixed well, and the perfect sauce is done.
Step 3: Cook in a bamboo pot for 2 minutes to drain the excess water, and finally drizzle with the mixed sauce, mix well when you eat it on the table, eat it crispy, a faint bean flavor, don't miss it!
Prepare ingredients, pork neck 500g / cooking wine 1 tsp / light soy sauce 1 tsp / garlic rice 10 g / honey 2 tbsp / oyster sauce 1 tbsp / char siu sauce 1 tbsp / corn oil 10 ml.
Step 1: Cut the pork into strips, use a fork to fork the pork to taste, release soy sauce, minced garlic, oyster sauce, cooking wine, char siu sauce, honey, and marinate by hand for one hour.
Step 2: Brush the oil in the rice cooker, put in the marinated meat, even the marinated juice is poured into the pot together, cover the pot lid to set the general cooking button, fish out the braised char siu meat, slice and plate, and finally pour the soup of the char siu meat, so that people can smell the drooling char siu meat can be eaten.
Kikuko Monogatari
Cantonese cuisine is composed of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics. Its wide selection of materials, fine workmanship, combination of Chinese and Western, delicious quality, is a very good choice for Chinese New Year's Eve rice. These 12 Cantonese dishes, the steps are detailed, the method is simple, the color and flavor are complete, a table of Chinese New Year's Eve rice is just right, learned to show a hand at home, the whole family praise Oh! Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
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