Three characteristics of Cantonese cuisine
Characteristic one 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 insects that unknown people mistakenly think of as "grasshoppers", placentas, etc. are all eaten. Once the chef's hands, all the ingredients are instantly transformed into exotic treasures and delicious delicacies. Every time they are praised by the eaters, they are praised as "exotic treasures."
The second characteristic of Cantonese cuisine: the dosage is precise and fine, the ingredients are numerous and clever, the decoration is beautiful and colorful, and it is good at innovating through imitation. There are many varieties.
The third feature of Cantonese cuisine: focus on quality and taste, and the taste is relatively light, striving to seek freshness while clear and beauty while light.
Cantonese cuisine also 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.
Famous Cantonese dishes include: roast suckling pig, braised shrimp, dragon and tiger fight, Taiye chicken, braised pork with taro, braised wings with large skirt, Whampoa scrambled eggs, stewed grass insects, dog meat pot, colorful fried snake shredded with chrysanthemum, dragon, tiger and phoenix snake soup, etc. are all famous Guangzhou dishes with local flavor.
I have always liked light food, so Cantonese food is also my favorite. Boiled cabbage is also one of the ways to eat Cantonese food. This simple and delicious boiled cabbage is a dish I often eat. I will share it with you today and hope you will support and like it!
boiled kale
By RhettWalsh
Recipe Recommendations
- kale 500 grams
- fresh ginger appropriate amount
- green onions appropriate amount
- sugar appropriate amount
- vegetable oil A little (peanut oil is best)
Steps for boiled kale
1
Clean the kale.
2
Remove the outer skin of the rhizome with a knife and cut it into long strips, top leaves and tender stems, remove the old leaves and cut into smooth sections.
3
Shred fresh ginger, slice green onions, set aside.
4
Put the washed kale in boiling water and blanch it until cooked and remove it.
5
Put the fished kale in cold water and cool it.
6
Then fish out the kale, dry it, and plate it.
7
Heat a wok to cool the oil, add 60% heat, add in the onion slices and shredded ginger for a while.
8
Remove the onions and ginger, add soy sauce, sugar, and salt, and stir slowly with a shovel. Stop fire when you smell the aroma.
9
Pour the prepared soy sauce soup on the bottom of the plate.
10
Then arrange the kale neatly and plate it.
11
Although kale is average, it is not bad! Kale is better in winter and spring!
12
Green Angel welcomes friends!