spiced Recipe
CarlottaHuels
Cantonese cuisine, referred to as Cantonese cuisine, is one of the eight famous cuisines in China. It consists of three local dishes: Guangzhou, Chaozhou and Dongjiang Hakka cuisine. The three local dishes have their own different characteristics. <br />Guangzhou cuisine is the main part of Cantonese cuisine. It has won the reputation of "Eating in Guangzhou" for its delicious, beautiful, fresh and rich dishes. Guangzhou cuisine has three major characteristics: first, birds, animals, insects and fish are all raw materials, and they are cooked into game delicacies in various shapes; second, they are prepared immediately, cooked and improvised, which is unique and tastes fresh and hot; third, they are light in summer and autumn, and fragrant in winter and spring, and are deeply loved by the public. <br />Chaozhou cuisine occupies an important position in Guangdong cuisine. Chaozhou dishes mainly use seafood, river fresh food and livestock and poultry as raw materials. They are good at cooking vegetarian dishes using fruits and vegetables as raw materials. They are made carefully stir-fried and processed in a variety of ways. It can be divided into frying, cooking, frying, braising, braising, roasting, baking, stewing, smoking, buckling, soaking, rolling, and mixing. The knife skills are exquisite, and the soups are particularly powerful. Among them, the clear stewing, braising, and soups are the most distinctive. <br />Dongjiang cuisine, also known as Hakka cuisine, is mainly made of meat, original flavor, and emphasizes crispy, soft, fragrant and strong. It pays attention to fire power and is famous for stewing, roasting, stewing and baking, especially for its casserole dishes. The practice still retains some ingenious cooking skills and has the style of the ancient Central Plains. <br /><br />All of these [Seaweed Mixed with Golden Lily Jelly] are one of the delicious and refreshing cold dishes. Although simple, it is also delicious and refreshing. I'm here to share it with you. I hope everyone will support and like it!
JohanKoelpin
Crispy roast pork is one of the classic Cantonese roast meats. Crispy roast pork is known as a unique one because of its fluffy, crispy meat, and its layered taste. A piece of meat can taste three tastes. First, you will feel the crispy skin, secondly, you will feel the softness of fat, and finally you will feel the sweet aroma of lean meat. <br />Roasted pork is the favorite food of Cantonese people and is a must-have for roast meat shops. Because the roast pig turns golden yellow after roasting, the people give it many festive names, such as "Good Fortune","Full of Gold and Jade","Seeking Money and Treasures", etc. It is an important dish for people's birthday banquets, corporate newsletters, and spring tea banquets. <br />Real crispy meat roasting processes are numerous and complex. I learned from Master Douniu. It is very suitable for cooking at home. It can be a feast for guests and eat it yourself.
ReyesKuphal
I have been cooking Cantonese food for a few days, including steamed, stir-fried, boiled, braised, grilled, soups, and stir-fried dishes, but I am missing a fried dish! <br />Among Cantonese cuisine, some fried dishes are impractical to make at home. They are both wasteful and expendable. Today, we will make a dish that is small and big, called "Huaiyan Golden Medal Crispy Fin". <br />"Huaiyan" is not the salt produced in the Jianghuai area, but a name in Cantonese cuisine. It is similar to the salt and pepper used in Shandong cuisine, but the preparation method is different. "Pepper and pepper salt" is made by frying pepper and rolling it into powder, and then adding a certain proportion of fine salt to mix, without frying the salt. "Huaiyan" is different. When making, the salt is stir-fried until it is slightly yellow, then add a proper amount of five-spice powder and pepper powder, and use preheating in the pan to stir-fry it until fragrant. The production process is slightly more refined and tastes better. <br />"Huai salt" can be used for stir-frying or dipping. It is a homemade condiment with a strong aroma. For example, in Cantonese cuisine, fried chicken, fried pigeon, fried duck, etc. are all served with a plate of Huai salt and a plate of plum sauce as above. You can dip it according to your own taste, salty, sweet and sour. The one I made today is fried fin with "Huai Salt". It is a good dish with wine, so it is called "Huai Salt Golden Crispy Fin". As long as the following practices are done;
RosettaSchamberger
"Fragrant mushrooms (xn) are only found in deep mountains to the shade. The method is: use dry wood, olive wood, known as mushroom wood, first cut down the ground deep in the mountains, use an axe to mottle the wood skin, wait for it to be flooded, and after two years, the mushrooms emerged. In the third year, they emerged. Every time after the beginning of spring, the earth qi is vented and the thunderstorms shake, it is handed over to the wood, and bamboo strips are used to wear and hang them and bake them. At the turn of autumn and winter, when the wood is knocked again, the mushrooms emerge from among them, called Jingying Mushrooms. However, after the rain, there will be more, and the products produced are also the same as the spring method, but they are not as thick as spring mushrooms. Most of them are thick and few, and the fragrance will be better. There is also a kind of mushroom that grows towards the sun at the appropriate Qingming Festival and dries itself on the wood. It is called Japanese mushroom. This mushroom is particularly good, but it is rare. This spring, the mushroom is dried in the sun. It is also called Japanese mushroom, and its fragrance is also good."
