"Cantonese cuisine" includes a variety of dishes such as large vegetables, stir-fried, claypot, iron plate, baked, grilled, fried, steamed, etc. There are also many dishes with fruits and vegetables. <br />Today, I am making a casserole dish called "Seafood, Seasonal Vegetables and Tofu Stewed". The method is simple, casual, delicious, and a dish. The main practices are as follows;
A few days ago, I saw on the Internet that there is a method of braising rice bamboo in Jiangsu and Zhejiang, so I also wanted to give it a try. <br /><br />It seems that dishes in Jiangsu, Zhejiang and Shanghai all like to braise. Whether it is meat, fish or cabbage, they are all fried in the pan, and then half a bowl of rock sugar soy sauce is cooked into a big pot of black, red, and red. <br /><br />I wanted to completely follow the example once, and I was mentally prepared to throw it away if it didn't taste good. However, after burning a white rice bamboo until it was black, I still couldn't get rid of it after thinking about it, so I hesitated again and again. I couldn't help but add red peppers, and the amount of soy sauce was reduced a lot. I just burned a bowl of vegetables that was going to be black to red, but I felt much more comfortable looking at it.
