Recently, the reporter learned that Guangzhou Restaurant launched a healthy and beautiful carnival activity of "Eating with Color" from April to June, and Shuishe Village also launched a variety of summer delicacies on the occasion of its fifth anniversary. Everyone can feel the charm of healthy food in this early summer.
Spring healthy dishes
The climate in spring is changeable, so it is necessary to eat more fruits and vegetables to supplement vitamins and improve human immunity. A variety of healthy dishes launched by Guangzhou restaurant fully meet the needs of spring health preservation, which are both fresh and natural.
Dongying flavor snack
Fried mussel slices with green mustard are made of frozen mussel slices, Chinese kale slices, rice sprouts, fungus, red pepper strips, garlic slices, ginger slices and other rich materials. The special feature is that mustard oil is used in the cooking process, which has a Japanese feeling. This dish is bright in color, crisp in taste and rich in mustard.
Fresh collocation of barbecue and jam
Brazilian barbecue gives people the feeling of being generally fat, but the apple juice here is more refreshing to burn Brazilian meat. Because with applesauce and mixed vegetable salad, applesauce has the function of neutralizing fat, and mixed vegetable salad is green and healthy enough, and there is no fat feeling with barbecue.
Pudding made of melon
When the waiter brought this dessert, everyone mistakenly thought it was an ordinary mango sago pudding. Later, they learned that it was made of melon. This practice can be described as unique, because the golden melon is not as moist as mango, and it also has the effect of invigorating the middle energizer. The main raw materials used in this coconut sago melon juice distribution are cooked pumpkin juice, coconut juice, sugar, Geely powder, cooked sago, fresh milk and cream. The taste is smooth and delicious, with a strong coconut juice and pumpkin flavor, and it feels very special.
There is also a mini version of the cup.
Jiegua Cup is a traditional dish in Cantonese cuisine, which I believe you are familiar with, but Jinhua Mini Jiegua Cup has a completely different feeling from the traditional Jiegua Cup. The melon cup is made by the chef of Guangzhou restaurant. It is only 5 cm in diameter and 6 cm in height, and there are crystal-clear orange-red crabs on it. Just selling it, it is very popular with girls. Although it is a mini version, there are many materials in the melon cup, including shredded ham, shredded chicken, shredded mushrooms, shrimp skin and so on. , are all fragrant. The cup itself is also very soft. You can dig melon meat with a spoon and eat it together. It tastes better.
Purple-backed begonia moistening cake
Cabbage is a kind of healthy vegetable. Fresh stems and leaves contain high content of vitamin C and brass glycoside, which can prolong the effect of vitamin C. The iron content is twenty or thirty times that of Chinese cabbage, radish and melon, and it has good medicinal value. It has the effects of invigorating spleen, stimulating appetite and preventing diabetes, and is very suitable for use in spring and summer. It is usually used for cold salad or vegetable cooking, and the cooking method here is quite special. Is prepared from Anemone purpurea, orange juice, sugar, white bean jelly, etc. The cake is red and lovely and tastes smooth and delicious.
Xiari Huo Xian Cai's family
To make special dishes, of course, we should pay attention to the materials from the beginning. This series of dishes launched by Shuishe Village has collected local special ingredients and combined the cooking methods of traditional Guangfu cuisine and new Cantonese cuisine, giving people a fresh feeling of summer sunshine.
Mandarin fish are also "slimming"
I don't know when, slimming has become synonymous with health and fashion, and even fish have come to catch up with this trend. Now the fresh mandarin fish cooked raw in Shunde should be kept in the fish pond for a period of time after being bought, so that it can spit mud to lose weight. When a guest orders, the chef will catch one on the spot and deal with it immediately.
Thin slices of raw fish are placed on an ice tray, and the meat is white and crystal clear. When eating, order mustard or soy sauce, which is very sweet and has no fishy smell. It takes a little time to wait patiently for this dish because it is on the spot.
Steamed beef is not fishy.
Usually, we eat peeled cows, which are mostly fried or boiled with Puning bean sauce, and rarely steamed, because the peeled cows have a strong smell. But here, skinned cows are steamed in an unconventional way. There is not much ginger and onion in the dish, but there is no smell. The reporter asked the master for the secret, but the master just laughed and didn't answer, saying it was a secret recipe and didn't want to disclose it. Beef with skin has compact structure, long fiber and fresh taste. Because most of these fish are "stagnant water" and difficult to raise, it is rare to buy fresh skinned cattle in the market.
Shundegong snack Wang
Shunde Gong's light cooking is different from what we usually eat. It uses healthy seasonal vegetables and fish instead of a lot of vegetables and meat, such as leeks, shrimp and barbecued pork. Such as sweet and crisp local peas, Shunde caviar, lily, ginkgo, pine nuts and so on. This dish is low in oil and light in taste, so it is very suitable for eating in summer.
Pudding made of melon
When the waiter brought this dessert, everyone mistakenly thought it was an ordinary mango sago pudding. Later, they learned that it was made of melon. This practice can be described as unique, because the golden melon is not as moist as mango, and it also has the effect of invigorating the middle energizer. The main raw materials used in this coconut sago melon juice distribution are cooked pumpkin juice, coconut juice, sugar, Geely powder, cooked sago, fresh milk and cream. The taste is smooth and delicious, with a strong coconut juice and pumpkin flavor, and it feels very special.
There is also a mini version of the cup.
Jiegua Cup is a traditional dish in Cantonese cuisine, which I believe you are familiar with, but Jinhua Mini Jiegua Cup has a completely different feeling from the traditional Jiegua Cup. The melon cup is made by the chef of Guangzhou restaurant. It is only 5 cm in diameter and 6 cm in height, and there are crystal-clear orange-red crabs on it. Just selling it, it is very popular with girls. Although it is a mini version, there are many materials in the melon cup, including shredded ham, shredded chicken, shredded mushrooms, shrimp skin and so on. , are all fragrant. The cup itself is also very soft. You can dig melon meat with a spoon and eat it together. It tastes better.
Purple-backed begonia moistening cake
Cabbage is a kind of healthy vegetable. Fresh stems and leaves contain high content of vitamin C and brass glycoside, which can prolong the effect of vitamin C. The iron content is twenty or thirty times that of Chinese cabbage, radish and melon, and it has good medicinal value. It has the effects of invigorating spleen, stimulating appetite and preventing diabetes, and is very suitable for use in spring and summer. It is usually used for cold salad or vegetable cooking, and the cooking method here is quite special. Is prepared from Anemone purpurea, orange juice, sugar, white bean jelly, etc. The cake is red and lovely and tastes smooth and delicious.
Xiari Huo Xian Cai's family
To make special dishes, of course, we should pay attention to the materials from the beginning. This series of dishes launched by Shuishe Village has collected local special ingredients and combined the cooking methods of traditional Guangfu cuisine and new Cantonese cuisine, giving people a fresh feeling of summer sunshine.
Mandarin fish are also "slimming"
I don't know when, slimming has become synonymous with health and fashion, and even fish have come to catch up with this trend. Now the fresh mandarin fish cooked raw in Shunde should be kept in the fish pond for a period of time after being bought, so that it can spit mud to lose weight. When a guest orders, the chef will catch one on the spot and deal with it immediately.
Thin slices of raw fish are placed on an ice tray, and the meat is white and crystal clear. When eating, order mustard or soy sauce, which is very sweet and has no fishy smell. It takes a little time to wait patiently for this dish because it is on the spot.
Steamed beef is not fishy.
Usually, we eat peeled cows, which are mostly fried or boiled with Puning bean sauce, and rarely steamed, because the peeled cows have a strong smell. But here, skinned cows are steamed in an unconventional way. There is not much ginger and onion in the dish, but there is no smell. The reporter asked the master for the secret, but the master just laughed and didn't answer, saying it was a secret recipe and didn't want to disclose it. Beef with skin has compact structure, long fiber and fresh taste. Because most of these fish are "stagnant water" and difficult to raise, it is rare to buy fresh skinned cattle in the market.
Shundegong snack Wang
Shunde Gong's light cooking is different from what we usually eat. It uses healthy seasonal vegetables and fish instead of a lot of vegetables and meat, such as leeks, shrimp and barbecued pork. Such as sweet and crisp local peas, Shunde caviar, lily, ginkgo, pine nuts and so on. This dish is low in oil and light in taste, so it is very suitable for eating in summer.