Cantonese recipes, everyday Cantonese cooking, Guangdong home-style recipes

Yesterday Cooking Network The editor introduces you to Sichuan cuisine the approach, Sichuan cuisine is heavy on flavor, stimulating, and better fits modern people's needs. Sichuan dishes are also cooked faster.Cantonese cuisine to Ingredients Compared to cooking, he pays more attention to the quality of the dishes through the cooking process, time, and ingredients. Some people love spicy food, while others prefer mild flavors; it's purely a matter of personal taste. Therefore, today I will introduce some Cantonese cuisine recipes for those who enjoy mild and nutritious dishes with original flavor!

　　One, garlic paste fanssteam how to make abalone

Steamed abalone with garlic and in Guangdong restaurants is particularly popular. However, you can easily outshine restaurant versions by making this dish at home. Just try it once, and you'll realize that restaurants can't be as clean and well-prepared as they appear.

This dish is quite easy to make, but the tricky part is cleaning the scallops. The scallop meat itself is easy to clean, but the key is the edges, which are full of dirt, especially those small black spots on top. They are very difficult to wash and you need to scrape them off with your fingers one by one. You can discard all other parts except for the meat and the edges.

　Main materials:Yuanbei, fenzi

　　Ingredients:garlic, green onions, red chili peppers

　　Seasoning:salt steaming fishsoy sauce

　　How to make Steamed Abalone with Garlic and Fans

1. Soak the fans in advance to make them soft.

2, Preliminary cleaning of abalone is required. When buying, ask the vendor to split it open directly, remove sand packages, and clean out the intestines yourself, especially make sure to scrape off the black spots on the skirt.

3. Look, the abalone that has been initially prepared compared to those that haven't been prepared yet.

4. Use a knife to remove the abalone meat, also remove the foot threads, keeping only the meat and skirt.

5. Clean the shells thoroughly.

6. Squeeze the cleaned abalone to remove excess moisture.

7. Place a small amount of white wine on each scallop and marinate for 10 minutes.

8. Chop the garlic into small pieces.

9. Take three parts of the garlic and fry them in the oil pot over low heat, slowly cooking them.

10. Remove from heat and serve when the garlic is golden brown and crispy.

11. Add the fried garlic crumb to another third of raw garlic cloves, and mix with an appropriate amount of salt.

12. Shell first lay down some tofu skin.

13. Place the sea scallop meat.

14. Lay down the mixed garlic cloves.

15. After the water boils, put it in the pot and steam for about 4 to 5 minutes.

16. Remove the dish from the steamer, sprinkle with chopped green onions and red chili peppers. Drizzle with hot oil that has been heated until smoking, then add some steamed fish soy sauce.

　Food tip:

Fans with different brands have varying textures. Some soften quickly, while others require boiling water. Vermicelli is very easy to cook; it will become old if cooked for too long. Therefore, the pre-processing methods for different fans are also different.

　Two, Steamed to Perfection Chinese cabbage the approach

This question Chinese cabbage It's classic Cantonese cuisine — white-boiled fresh broccoli.

Blanch and Serve Fresh Rapeseed, also called white-boiled rapeseed, belongs to the Cantonese cuisine. It is commonly found and highly praised whether in Guangdong's restaurants or teahouses. People always order it when they go out for tea or meals.

White-braised Chinese cabbage heart uses Guangdong Chinese cabbage as the main ingredient. This dish is green, crispy, and tender with a unique flavor and rich nutrition. It also has the benefits of clearing heat and detoxifying, killing bacteria, and lowering blood pressure.blood The function of zhī. The main cooking technique is white boiling, "white boiling" being a method in Cantonese cuisine where ingredients are blanched in boiling water or broth and then poured with sauce.

1. Prepare the main ingredients: a bunch of Guangdong broccoli

2. Bring a half pot of water to a boil, add half a teaspoon of salt, and a few drops of oil. First, blanch the broccoli stems in the boiling water until soft, then add all the broccoli florets and cook until they change color, removing them immediately.

Place it on the plate.

4. Heat a small amount of oil in another frying pan, and fry the garlic slices until fragrant.

5. Then pour some water or stock, pour in 1 teaspoon of oyster sauce and soy sauce, bring the sauce to a boil.

Finally, pour the boiled sauce over the broccoli rabe, and the dish is complete.

　Tips for making blanched tender broccoli rabe:

Here, you can omit the garlic slices and use other ingredients instead.red bell pepper Silk, or raw Jiang Silk.

　　Tips for pairing ingredients with stir-fried clear water broccoli

Alkaline and Chinese broccoli should not be eaten together: Some people like to add alkali when stir-frying Chinese broccoli, which makes the color look more vivid. However, this practice is not advisable. Chinese broccoli contains rich vitamin C, which easily oxidizes and becomes ineffective in an alkaline solution. Therefore, you should not add alkali when stir-frying Chinese broccoli and should use quick stir-frying instead.

　　winter melon Watermelon and bok choy can be eaten together: Eating winter melon and bok choy at the same time can clear heat, detoxify, help with weight loss, and moisten the dryness.

　　Three,douchi steam ribs the approach

Dumpling-steamed pork with fermented black beans is one of the most clicked and popular dim sum dishes in Cantonese tea houses.

Guangdong people are really particular about cooking, saying "food should not be too refined and meat slicing should not be too meticulous." When making this dish, the first step is to select ingredients. Choose small ribs that are a bit thicker than a chopstick.lean meat It shouldn't be too thick, adding some fatty parts is best, and try to chop it into smaller pieces. Picking the right ribs is half the battle.

When to add Sugar It also has some, after washing the spare ribs, add a large spoonful of brown sugar and a half spoonful peanut Oil, mix well and refrigerate to marinate for 3 to 4 hours. This extra step ensures the pork ribs are crisp when steamed.

This dish made at Guangdong restaurants appears snow white and rosy, so no soy sauce should be added. The fermented black beans also should not be chopped but only gently smashed with the back of a knife. Of course, if you are cooking at home and don't mind the color as much, you can add a little bit of soy sauce to taste according to your preference.

to make the ribs more tender, mix them with sweet potato starch, note to mix it before steaming. The principle is the same as when I steamed it to get a grainy and smooth texture previously.chicken wings like a private secret.

Very important: pork ribs marinated in sugar cannot be cooked again by steaming, or the meat will become tough and dry. In other words, this dish should only be made and eaten fresh; do not make too much at once.

　Main materials:ribs

　　Ingredients:garlic paste, fermented black beans, ginger, sugar, peanut oil sweet potato starch( )Goji berry(decoration)

　Seasonings:salt pepper powder, rice wine

　　The method for steaming spare ribs with fermented black beans

1. Steam the small pork ribs for half an hour to remove blood water, then drain the excess moisture or use kitchen paper to absorb it.

2. Add half a spoonful of brown sugar, a quarter spoonful of peanut oil, a few slices of ginger, cover with plastic wrap, and refrigerate to marinate for 3 to 4 hours.

3. Rinse the Yangjiang douchi (fermented black beans) clean, then smash them with the back of a knife. Chop the garlic finely.

4. Take the marinated spare ribs out of the refrigerator and mix them with salt, pepper powder, fermented black beans, minced garlic, and rice wine. Marinate for another 15 minutes. Then add thick wet starch, and steam over boiling water on medium heat for about 18 minutes.

　　Food tips

1. Adding brown sugar can give the spare ribs a crispy texture, but you can skip this step if you don't like it.

2. Adding rice wine makes the spare ribs easier to fall off the bone, making it more convenient to eat. Rice wine can be replaced with yellow wine or other alternatives if not available.

3. Bean paste should be flattened, as chopping it will affect the color of the finished spare ribs.

4. Adding oil and starch can lock in the meat juice to avoid its loss after steaming.

5. The people in Guangdong prefer a milder taste. If you like a stronger fragrance, you can fry the fermented black beans and garlic crumbs first before mixing them in. There's no problem with making adjustments when cooking at home.

If your steamer lid drips, it's best to place the ribs on a steam tray or in a way that they won't be directly under the drippings.bread One layer of foil to avoid too much moisture entering.

　　Four, Cantonese mystery How to make char siu

Cantonese people love char siu, which is a mainstay in many roast meat shops and is always the star of the show.

　　Materials:pork neck or pork head meat 750g (I prefer to use pork neck meat), 150g Li Jun Xi char siu sauce soy sauce 40g, salt 2g, brown sugar 15g, honey 20g

　　The method for making Guangdong-style honey-glazed roast pork

1. Clean and dry the pork clod meat and set it aside.

2. Then add all the seasonings (excluding honey, which is used during baking), and marinate for one day and one night. During this time, flip the meat several times to ensure that all parts are well-marinated.

3. Place the marinated raw meat in a non-stick baking pan (including the marinade), and preheat.oven If it's not a non-stick baking tray, you need to add a piece of aluminum foil at the bottom.

4. Press the one-touch button for the oven.grilled meat function time set 30 minutes because the pork tenderloin is thin, temperature set to 200 degrees, if it is thicker Pork Then you should choose 230 degrees.

In the last 10 minutes, take out the grilled meat and brush it with honey. Put it back in the oven to finish roasting for the remaining time. Let it cool to warm before slicing and eating.

　Five, Cantonese Cuisine Representative Dish: Soy Sauce Chicken

Shrimp Paste Chicken is fairly well-known in Guangdong.home-cooked dishes because it uses simple ingredients and has a simple preparation method, yet tastes particularly good, making it chicken Especially tender and delicious, and greatly loved by everyone. It can be easily made even in a family setting. If the taste is good, it's best to use an entire chicken, as that makes the chicken texture more smooth. However, if your family cannot eat that much, you can make half a chicken; it still tastes very good. Since it's freshly made and delicious, it's better to make half a chicken for just the girl and child to eat.

　　ingredientsfree-range chickens or three yellow chickens half a

　　Marinated chicken:salt

　　Seasoning:old soy sauce:new soy sauce:water = 1:4:6, 2 spoons of rock sugar, ginger slices, scallion segments

　　How to make soy sauce chicken

1. Rinse the chicken with water, rub salt all over it, and massage it for about 30 minutes.

2. Pour all the seasonings into the pot. The total amount of dark soy sauce, light soy sauce, and water should cover more than half the height of the chicken.

3. Bring to a boil and cook until the ice sugar is completely dissolved

4. Put the chicken in, cover the pot, and simmer for 20 minutes (turn the chicken over as a whole in the last 5 minutes).

5. Remove the lid and continuously drip the soy sauce over the chicken for about 10 minutes to make the coloring more even.

6. Take the whole chicken out, place it for 15 minutes until cooled, then start cutting and arranging on a plate to serve.

　Food tips

1. The chicken should be chopped with a sharp knife, otherwise the bones won't break cleanly. If you don't have a sharp knife, make sure to sharpen the blade before cutting, or it won't look good!

2. This should be the most common method, involving quite a bit of soy sauce (light and dark soy sauce, water, and rock sugar). If you don't want to waste so much soy sauce, you can reduce the amount and frequently flip the chicken to ensure that all sides get colored evenly.