Three characteristics of Cantonese cuisine
Characteristic 1 of Cantonese cuisine:
The selection of materials is extensive and strange, and the variety is diverse, which is dazzling and confusing.
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."
Feature 2 of Cantonese cuisine:
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.
Characteristics three of Cantonese cuisine:
Pay attention to quality and taste, the taste is relatively light, and strive to seek freshness while being clear and beauty while being light.
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.
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!
Features of braised double mushrooms in oyster sauce:
simple manufacture
color looks good
rich nutrition
delicious taste
Braised Double Mushrooms in Oyster Sauce
By AnaMcClure
Recipe Recommendations
- Pleurotus eryngii 200 grams
- beech mushroom 250 grams
- chives appropriate amount
- garlic cloves of 3
- Jiang appropriate amount
- red pepper 20 grams
- water starch a little
- oyster sauce one seasoning spoon
- soy sauce Half seasoning spoon
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Braised Double Mushrooms in Oyster Sauce
1
Stewed double mushroom ingredients in oyster sauce.
2
First, slice the pleurotus eryngii, remove the roots of the crab-flavored mushrooms, clean them, put them in a boiling water pot, blanch them, and then remove them for later use.
3
Heat the pan to cool the oil. When the wok is 60% hot, add the chopped green onion, minced garlic, and shredded ginger in turn and saute until fragrant.
4
Add blanched and sliced apricot mushroom and crab mushrooms and stir fry.
5
Pour in oyster sauce and stir-fry slightly. Then pour in the cooking wine and stir fry the soy sauce.
6
Add a little water, stir, bring to a boil, cover the pan and simmer for about 2 minutes.
7
Add a spoonful of shredded red pepper, sugar, appropriate amount of salt, sprinkle with a little water and starch, stir fry well!
8
Stir fry evenly and serve on the plate!
9
Green Angel welcomes friends!Braised Double Mushrooms in Oyster Sauce Make Tips
1. Fungi must come out immediately after being blanched in water and cannot be blanched too large. 2. Oyster sauce has a salty taste, so you need a little salt. 3. If the oyster sauce is stir-fried, it will be more fragrant. Sometimes I don't fry the oyster sauce with less oil.