salty and fresh Recipe
MargueriteRomaguera
Continue our Cantonese cuisine series. I made a dish above,"Winter Minced in Soup with Yaozhu", and today I even talked about wax gourd. <br />"Winter melon" is the best summer vegetable. Winter melon can relieve heat, relieve swelling, and detoxify. It can also relieve dryness, cool down, quench thirst. It can also moisturize the lungs, promote fluid, and relieve swelling. It can also relieve alcohol and poison for friends who are addicted to alcohol. In short, winter melon has many benefits, haha! <br />Today, we will make another Cantonese dish with wax gourd as the main ingredient, called "Hundred Flowers and Preserved Melon". <br />The flowers in Cantonese cuisine are called "Baihuangjiao"."Baihuangjiao" is made by beating fresh shrimp meat, inkfish meat and appropriate amount of pig fat. I don't know how Cantonese chefs mix and make flowers when making flowers, but the formula ratio I use to make "flowers" myself is generally; 300 grams of fresh shrimp meat, 100 grams of inkfish meat, and 50 grams of pork fat. The preparation method is: first chop these raw materials into fine pieces, then repeatedly smash them into mud with the back of a knife. After smashing into mud, repeatedly beat them in the cooking basin. Beat, wait until it is strong, and start to season. Add salt, monosodium glutamate, pepper, Shaoxing wine and a little green onion and ginger juice into the "Baihua Glue", mix well and stir well and you can use. <br />There are just too many dishes that use "potamia" in Cantonese cuisine. For example, there are hundreds of flowers in young pigeons, white flowers in chicken, hundreds of flowers in duck square, hundreds of flowers in duck square, hundreds of flowers in mushroom, hundreds of flowers in fish maw, hundreds of flowers in abalone, hundreds of flowers in palm wings, hundreds of flowers in tofu, hundreds of flowers in melon rings, etc. There are a series of meat and vegetable dishes, and I have not counted them in detail. The methods are also divided into steaming rice, stewed rice, frying rice, etc. The one I made today is "Hundred Flowers Preserved Melon", which is white gourd, haha! The main practices are as follows;
LonProhaska
Looking at Baidu, fish has high nutritional value:<br /> 1. The fat content of hairtail is higher than that of ordinary fish, and most of them are unsaturated fatty acids. This fatty acid has a long carbon chain and has the effect of lowering cholesterol;<br /> 2. The scales and silver-white oil layers of the entire body of hairtail also contain an anti-cancer ingredient, 6-thioguanine, which is beneficial for the adjuvant treatment of leukemia, gastric cancer, lymphoma, etc.;<br /> 3. Eating hairtail regularly has the effect of replenishing the five internal organs;<br /> 4. Hairfish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. <br />5. Eating hairtail often also has the effect of nourishing the liver, nourishing the blood, moisturizing the skin, nourishing the hair and building body. Of course, you should eat more good things. Today, I'll have a braised hairtail.
AnaMcClure
Three characteristics of Cantonese cuisine<br /> Characteristic 1 of Cantonese cuisine:<br /> The selection of materials is extensive and strange, and the variety is diverse, which is dazzling and confusing. <br />Almost everyone who flies in the sky, crawls on the ground, and swims in the water can sit. There is no need to talk about bird game such as partridge, ravishes, leopard cats, civet cats, pangolin, and fur seal fish; cats, dogs, snakes, mice, monkeys, turtles, and even grass insects that unknown people mistakenly think of as "grasshoppers" are also included in the cooking, and once the chef's hands, it will immediately become a rare and delicious dish. Every time the eater appreciates it, it will be praised and praised as "a rare and rare treasure." <br /><br />Feature 2 of Cantonese cuisine:<br /> The dosage is precise and fine, the ingredients are numerous and clever, the decoration is beautiful and gorgeous, and it is good at innovating in imitation, so there are many varieties. <br /> <br />Characteristics three of Cantonese cuisine:<br /> Pay attention to quality and taste, the taste is relatively light, and strive to seek freshness while being clear and beauty while being light. <br />Moreover, it changes with the seasons. Summer and autumn are light, and winter and spring are rich, pursuing color, aroma, taste and shape. The taste of food is clear, fresh, tender, refreshing, smooth and fragrant; the seasoning is sour, sweet, bitter, spicy and salty; this is the so-called five flavors and six flavors. <br /><br />Although it is simple fungi, it tastes more delicious when cooked with Cantonese cuisine, not to mention fungi are more conducive to health. So I like eating fungi very much and also like the taste of oyster sauce. This stewed double mushroom in oyster sauce has a beautiful color and delicious flavor. It is my favorite dish. I will share it with friends today. I hope everyone will support and like it! <br /><br />Features of braised double mushrooms in oyster sauce:<br /> simple manufacture<br /> color looks good<br /> rich nutrition<br /> delicious taste
FilomenaQuitzon
Characteristics of three-cup chicken: It is named because when cooking the chicken nuggets, add a small cup of sweet rice wine, lard, and soy sauce. No soup is added. The chicken nuggets are stewed over charcoal fire. The source of "Three Cup Chicken" is said to have been accidentally discovered by chefs in other places. After returning to Chang, the cooking method was improved. Chives, ginger, etc. were added to the seasonings, and they were covered with a small casserole and placed on a charcoal stove for slow stewing. After serving the table, the seat is full of fragrance. The chicken nuggets in the casserole are red in color. The chicken is delicious, and the soup is fragrant and mellow. It is original and popular. How to do three-cup chicken: Cut the chicken into small pieces, place it in a casserole, and put all the ingredients in at the same time<br /> Cook on the stove over medium heat, turning about every ten minutes to prevent sticking to the pan.
LiaKlocko
While eating, my husband asked me, what is the name of this dish? The father-in-law said, it's fine as long as it's delicious. Who cares what it's called? My husband said it was called hodgepodge, but I said no, this should be called a pot of fresh ~~~<br /><br /> Among the authentic Chaozhou dishes, there is a dish called crab meat vermicelli pot. I originally wanted to make shrimp meat vermicelli pot, but people at home had to come for dinner at night. With this quantity, five people were definitely not enough, so I added other ingredients in it, and mainly used oyster sauce to flavor it. Unexpectedly, my husband said it was very delicious. <br /><br />This pot is fresh, salty and fresh, and has many ingredients. Except for the crab fillets, all the ingredients are relatively elastic and taste full. In addition, the fans absorb the flavor of seafood, which is really good for the meal.
KyleighSchroeder
In the "Cantonese Cuisine" banquet, in addition to large dishes and seafood, there are also many kinds of exquisite stir-fried food. For example, fried shredded snake, shredded duck, shredded chicken, shredded eel, shredded dragon and phoenix, fried beef with cashew nuts, fried beef with seasonal vegetables, fried beef with oyster sauce, fried beef with black pepper, and so on. Each restaurant and restaurant also has its own special stir-fry, which is called the "stir-fry king" who drinks wine and rice. <br />Today, I will make a small dish for drinking and rice, called "Colorful Mandarin Duck Willow". The main production methods are as follows;
