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.
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.
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.
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.
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!
Seaweed jelly mixed with golden needle
Recipe Recommendations
- sheet jelly 350 grams
- Flammulina velutipes 100 grams
- cucumber 100 grams
- kelp silk 50 grams
- red pepper 20 grams
- salt appropriate amount
- soy sauce 1 seasoning spoon
- MSG Half seasoning spoon
- ginger a little
- green onion a little
- sesame oil a little
Steps for Seaweed jelly mixed with golden needle
1
Seaweed and golden needle mixed with jelly ingredients.
2
Cut shredded seaweed into inches, cut into thick shredded jelly, remove the center of cucumber and cut into shredded shredded, and cut into shredded red peppers.
3
Put the mushroom into a boiling water pot and blanch it with water. Use cold water to cool it and set aside.
4
Put the mushroom into a boiling water pot and blanch it with water. Use cold water to cool it and set aside.
5
Bring the sea into a boiling water pot and cook it (about 5 minutes). Add some ginger to remove the fishy smell.
6
Put various ingredients that are blanched and dried into a small basin.
7
Add soy sauce, sesame oil, sugar, white sugar, shredded ginger, shredded green onion, salt and a little sesame seeds.
8
Stir well with seasoning.
9
My seaweed mixed with golden needle jelly will be ready!Seaweed jelly mixed with golden needle Make Tips
1. Don't eat seaweed and white wine together. It will be difficult to digest and may easily cause gastrointestinal upset. 2. Don't over-heat the golden needles, otherwise it will get old and taste bad.