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The practice of Guangdong family recipes: slippery chicken pot materials
Ingredients: 1/2 chickens (500g), 150g dried onion (red onion), 8 cloves of garlic, 8 slices of ginger, 1g green pepper, 5g lobster sauce.
Marinade: salt 1/4 tsp, cooking wine 1 tsp, egg white 1/4, corn starch 1 tsp.
Seasoning: 1 and 1/2 tablespoons Haitian seafood sauce, 1 tablespoon oyster sauce, 2 tablespoons water, 1/2 tablespoons sugar, 1/4 tablespoons black pepper.
working methods
1 Cut the chicken into small pieces, peel the onion, slice the ginger, peel and mash the garlic, and cut the green pepper into diamond-shaped pieces.
2 Add salt, cooking wine and corn starch into the chicken nuggets and mix well. Finally, add a little egg white and mix well.
3. Chop the lobster sauce
4 Put the seasoning into a bowl and mix well.
Heat the oil in the pan, add the chicken pieces and stir-fry until they change color, and take them out for later use.
6 Stir-fry the lobster sauce in the pot, then pour in all the seasonings and cook until it bubbles.
7 Add the fried chicken pieces and stir fry until evenly coated with sauce.
8 Add 1/2 tbsp oil to the casserole and heat it. Add ginger slices, garlic, green pepper and dried onion and stir-fry until fragrant.
9 pour in the fried chicken pieces.
10 Cover the casserole, pour a little white wine along the pot and cook for 2 minutes.
skill
1. It's best to choose tender chicken for this dish. The frying time is not easy to be too long, and the chicken pieces can turn white. Because it is lighter than the second heating of casserole, don't be afraid of being unfamiliar.
This dish doesn't need extra soy sauce, because seafood sauce can help color, otherwise it will be too dark.
You don't need to add too much sugar, just a little, because the seafood sauce itself is sweet, so you'd better try it when mixing that bowl of sauce.
The rich fragrance of red onion is the key to make this dish. North Renye Fang is called dried onion. If you can't buy it, use small purple onions instead.
The practice of Cantonese family recipes: Cantonese boiled fish materials
Ingredients: grass carp
Accessories: soybean sprouts, tomatoes
Ingredients: ginger, onion, starch, egg white, pepper, cooking wine, salt.
working methods
1. Drain the cut grass carp slices, sprinkle with salt, cooking wine and pepper, gently wipe them evenly by hand, add starch and egg white, mix well and marinate for about 30 minutes.
2. Boil the water, add a little salt, wait for the water to boil, add tomatoes and bean sprouts to cook, remove and drain the water, and spread it at the bottom of the bowl.
3. Add the marinated fish fillets in step 1 and open them with chopsticks after a few seconds. After the fish fillets are boiled and discolored, pour the soup and bean sprouts into a bowl.
4. Finally, add coriander.
The practice of Guangdong family recipes: garlic and lily chilli shrimp materials
300g of prawn, lemon 1 piece, 4 cloves of garlic, 2 tomatoes, tomato sauce 100g, onion 1 piece, 0.75g of lily, 3 small red peppers, salt 1 teaspoon, half a cup of brandy and a proper amount of olive oil.
working methods
1. Prepare ingredients
Step 2 Wash tomatoes, onions, garlic, red peppers and lilies.
3. Chop tomatoes, onions, garlic and red peppers.
4. brine shrimp method; 1. Wash the shrimp, cut it from the back, remove the mud sausage, put it in a bowl, and add red pepper and lemon juice. 2. Add brandy, olive oil and salt. 3. Put a fork in the shrimp a few times, so it's easy to taste and won't roll up when frying. 4. After marinating the shrimps 15 minutes, fry the shrimps in 60% olive oil.
5. Cook the fried shrimp in brandy for a while, and the shrimp will be served when it is cooked.
6. Making sauce; 1, when it is 60% hot, add olive oil, minced garlic and chopped green onion and stir fry. 2. Stir-fry tomatoes. 3. Add lily and tomato sauce and cook for 10 minute. 4. Put the shrimp on the plate and pour the sauce on it. (Eat with fruits and vegetables)
7.shrimp in sauce
skill
With a glass of brandy, it's OK!