How to cook taro duck pot with delicious recipes of Cantonese cuisine
Ingredients: cured duck, taro, ginger, coconut milk.
Exercise:
1. Cut the cured duck into pieces, peel and shred the ginger.
2. Peel taro and cut into pieces.
3. Stir-fry shredded ginger with hot oil
4. Pour the salted duck into the pot and stir fry.
5. Pour in taro pieces and coconut milk, turn to low heat after the fire is boiled, cook until the taro is cooked, and add a little salt.
Steamed meatballs with spicy radish.
Ingredients: 200g minced pork.
Accessories: white radish, ginger, onion, dried pepper, soy sauce, cooking wine, sugar, salt, starch, thirteen spices, oyster sauce, water and oil.
step
1. Put the cured meat into the minced meat and stir it clockwise until it is gelatinous.
2. Peel the white radish, rub it into silk with a silk wiper, marinate it with a little salt for 10 minute, and then squeeze out the water.
3. Make minced meat into balls by hand.
4. Make minced meat into balls by hand.
5. Boil the water in the steamer and add the meatballs.
6. Steam over medium heat for 30 minutes and take out.
7. Chopped green onion and red pepper.
8. Pour out the soup of steamed meatballs for later use.
9. Put a little oil in the pot, stir-fry the chopped pepper and chopped green onion, pour in the meatball soup, season with salt, pour in the starch after boiling, and pour it on the steamed meatballs.
How to make cheese _ lobster with delicious recipes of Cantonese cuisine
Ingredients: a lobster (moderate amount) and a piece of cheese (moderate amount)
Accessories: a little pepper (appropriate amount) and an appropriate amount of garlic.
Exercise:
1. After the bought lobster is cleaned, put chopsticks in the tail of the lobster to urinate.
2. Separate the lobster head and lobster claws from the lobster.
3. Prepare all ingredients: a lobster body, a piece of cheese ingredients: a little pepper, a little garlic, and a little lobster marinade on the bread crumbs: salt, wine and ginger juice.
4. Cut the lobster body with kitchen scissors, and then marinate it in marinade for a while.
5. Put the cheese, garlic and breadcrumb pepper into the half-cooked lobster and bake it in the oven until the cheese dissolves.
6. Is it baked or scalded? Cheese _ lobster? It is delicious. The lobster meat is just cooked. Tasty and chewy. The burnt garlic melted in the milky cheese. Well, it overflowed after a bite.
Peanut _ pigtail
Ingredients: pigtail, peanuts, garlic, onion and ginger.
Seasoning: oil, oyster sauce, seafood soy sauce, crystal sugar, carved wine, water, star anise, cinnamon, monosodium glutamate, salt and dried pepper.
Production method:
1, food preparation: firstly, the pig tail is shaved and blanched, and then cut into sections for later use; Wash and soak peanuts with skin for later use; Cut onion and ginger into sections and cut into pieces for later use; Wash garlic with skin and set aside.
2, onion ginger star anise oil: put the oil in the wok and add star anise, onion, ginger, garlic, dried Chili (added according to taste), stir-fry and then take out the pot for later use.
3. Stir-fry the sugar-colored pigtails: add oil to the pot, add rock sugar at 50% oil temperature, stir-fry over medium heat until the rock sugar melts into brownish red, put the spare pigtails in water, stir-fry until they are completely colored, and then take them out.
4. Brush the wok clean, add the prepared onion, ginger and star anise oil, heat, add oyster sauce and pig tail, stir well, cook about 150g carved wine until the alcohol volatilizes, and add seafood soy sauce.
5. Stir well in the pigtail pot, add water to the soaked peanuts and stir fry in the pot. Pour the whole pot of ingredients into a boiling pot, add cinnamon and plenty of water to stew. Simmer for 3 hours with low fire, and then collect juice with salt and monosodium glutamate.
Delicious recipes of Cantonese Hong Kong restaurant.
Ingredients: 700g pork breast.
50g of seasoning salt, appropriate amount of spiced powder, white vinegar 100ml, edible oil 100ml, chicken powder 10g, and yellow mustard sauce 10ml.
Exercise:
1. Select pork, remove excess hair, scald the skin until it is half cooked, and cool it in ice water.
2. Take out the pork belly, put it in clean water, and remove the grease from the skin with running beer until it is cold and oil-free.
3. Gently loosen the uniform needles on the epidermis so that they are covered with small holes, and do not exceed lean meat. Pine needles should be uniform to avoid foaming.
4. Add a little water to a spoonful of cooking powder, evenly spread it on the epidermis, and let it stand for fifteen minutes. If the room temperature is high, it needs to be pickled in a fresh state.
5. Make the belly knife two fingers thick and don't cross the lean meat layer.
6. Mix well with salt, chicken powder and spiced powder and marinate for 20 minutes.
7. Take out the marinated pork belly, dry the epidermis, evenly apply white vinegar, and hang it until it is air-dried.
8. Wrap the pork in tin foil, let it leak from the epidermis, bake at 300 degrees for 20 minutes, and take it out after the epidermis turns black. Scrape off the epidermis with a knife and brush with cooking oil.
9. Add the pork belly and take it out after 200 degrees 10 minutes. Scrape the epidermis again with a knife and brush the cooking oil again. Put it in again, 100 degrees 10 minutes, and take it out.
10. Cut the pork belly into large pieces and drizzle with yellow mustard sauce.
Guangdong style mutton pot
Ingredients: fresh mutton, horseshoe, carrot, bamboo pole, garlic, ginger, fried Zhi Zhu, star anise, fragrant leaves, Amomum tsaoko, salt, soy sauce, vermicelli sauce and Guangdong rice wine.
Exercise:
1. Peel water chestnut, carrot and bamboo pole, wash, cut carrot into pieces, and cut bamboo pole into small strips.
2. Wash garlic, roll it up and tie it. Slice ginger and wash spices.
3. Boil the water, wash and drain the mutton.
4. Boil the water in the pot first, and don't put oil. Stir-fry the mutton until it is dry, then push it aside, add a proper amount of oil to heat it, add ginger slices, star anise and a proper amount of column sauce to stir-fry, and stir-fry it evenly with the mutton. Add appropriate amount of soy sauce and light soy sauce to taste and color, stir well, then add water until the mutton turns over, add water chestnut, carrot, bamboo pole, garlic leaves and spices, bring to a boil, add appropriate amount of rice wine, cover and stew until the mutton turns over.
5. Add the fried Zhi Zhu and stew for 5 minutes. After Zhu Zhi softens and fully absorbs the gravy, thicken the soup with strong fire, add proper amount of salt to taste, put the mutton in the pot, and eat it after the pot is heated.
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