The ten classic dishes of Guangdong, each dish is worth learning, and it is worth collecting

Guangdong is located in the Lingnan region. Guangdong cuisine is one of the four major cuisines in China. Guangdong originated from the Central Plains. Historical reasons have made Guangdong cuisine sophisticated and complex. It inherits the concepts advocated by Confucius and inherits the Central Plains food style. Guangdong cuisine focuses on quality and harmony. Taste, the taste is relatively light, and strive to be fresh in the clear and beautiful in the light. Moreover, it changes with the change of seasons, summer and autumn tend to be light, winter and spring tend to be rich, pursuing color, fragrance, taste and shape. Among them, the dishes represented by the following ten classic dishes are the best display.

So do you know what are the top ten classic dishes in Guangdong? Do you know how to make the top ten classic dishes in Guangdong? Friends who know can see if it is the same as what you think. Friends who don’t know can learn about it, pick a dish they like, try cooking at home, and cook a famous Cantonese dish for family or friends to try.

Guangdong Crispy Roast Goose

Hanging oven roast duck and crispy roast goose are Guangdong’s prestigious delicacies. As early as the 1980s, the streets and alleys of Guangzhou had such barbecued products, and they were most popular among the people. The roasted goose skin is crispy and tender, the color is bright, and the taste is delicious. The following briefly introduces one of the methods of roasting goose with crispy skin.

Ingredients: tempeh, salt, sand ginger powder, peanut butter, monosodium glutamate, star anise powder, cooking wine, pepper, pepper, green onion, maltose, marinade, ginger.

1. Cut off the feet and wings (the former joint) of the goose and wash them. Wash the sprouts and cut into sections, soak the chili into sections, cut the green onions into long sections, smash the ginger, put it into a bowl, add salt, pepper, pepper, monosodium glutamate, tempeh, cooking wine, star anise powder, mix well and put into the goose In the abdomen. Use a hard bamboo with a length of 13 cm, put it into the goose abdominal cavity from the opening, one end against the back of the goose, one end against the breast of the goose (to avoid shrinkage during roasting, which will affect the appearance of the shape), use a bamboo skewer for the anus, and blow good air , Solid.

2. Hang the head of the goose with an iron hook, put it in a boiling marinade pot (special marinade) and scald it until the skin is tight and shiny, then hang it in a ventilated place, dry the water slightly, and smear the caramel Add cooking wine and mix thoroughly) Hang in a ventilated place, dry the water, boil the marinade, and pour it into the duck belly from the opening.

3. Put charcoal in the oven to burn. After heating the hearth, turn the charcoal to both sides. You can leave more charcoal in the hearth to adjust the firepower. Hang the goose in the furnace, and place a thick bowl in the middle of the furnace (that is, under the hanging goose) to catch the dripping oil when roasting the goose. When the goose is cooked until brownish-red, it is cooked (about 40 minutes).

4. Put the goose on a clean pier and cut it open, take out the auxiliary materials in the abdomen, chop it into large strips and put it into the plate, pour the goose oil and the marinade from the goose belly in a thick bowl, and two more Serve the plate lotus leaf cake.

Guangzhou Wenchang Chicken

Guangzhou Wenchang Chicken is one of the eight famous chickens in Guangzhou. Choose high-quality fat and tender chickens and cook them in a slow heat. While keeping the skin intact, the chicken must have a uniform taste and a bright skin color. It can be cut into strips with a knife when serving. Shape, but the skin and meat cannot be separated, it is better to show the original shape of the chicken. Finally, it is served with a dipping dish for a unique flavor.

1: Cut the neck of the live chicken, remove the hair and remove the dirt (do not damage the original state of the chicken), wash: insert a porcelain soup spoon into the mouth of the chicken sac (to facilitate the convection of the soup from the chicken cavity) and twist the chicken feet back Insert it into the lower abdomen hole of the chicken and fix it: Bend the chicken head upside down and clamp it with the wing nest. (The purpose is to make the chicken head tilt back and not clamp the wings, but you need to master the shape when cooking the chicken.) Flip and scald the broth in the boiling broth, so that the chicken body will be heated and expanded to shape.

2. Change to slow heat soaking (with the temperature in the soup instead of boiling) for about 5 minutes, lift the chicken with an iron hook, pour out the abdominal cavity soup, and then add it to the soup to soak and cook, repeat three or four times , Until only cooked (not too raw or overcooked), after leaving the fire, put it in a cold soup and soak it for a while, then take it out, smear a layer of fragrant sesame oil to make the skin light yellow and bright, cut the pieces and put on a plate when eating, and build the original Chicken shaped on the table.

3. Seasoning: There are usually two kinds, one is salty and umami type, which is prepared with ginger, garlic, monosodium glutamate and dark soy sauce, and the other is sweet and sour type, with white vinegar, sugar, refined salt, Prepared with minced ginger and garlic. Another hot sauce is available. There are also condiments made of camellia oil or sesame oil blended with ginger, garlic, orange juice, refined salt and so on.

White sliced ​​chicken

White-cut chicken is widespread in the southeast coast and other regions. Among them, the white-cut chicken in Guangdong is the most famous. The white-cut chicken is also called the white-cut chicken in some areas. In the Lingnan area, the white-cut chicken mostly uses the three yellow chicken as the main ingredient. The Qingping chicken is also the Cantonese white-cut chicken. A kind of chicken, white-cut chicken pays attention to freshly cut off, and keep the meat tender and not rotten, simple seasoning, original flavor. It is loved by the majority of diners.

practice:

1. Remove the internal organs of the three yellow chickens and wash them, and put part of the ginger and green onions into the chicken's belly. Then add in water and cook the chicken (add chicken in cold water), green onion, and ginger slices. After the water boils, cook on medium heat for 30-40 minutes. Remember to add salt before serving.

2. Prepare the dipping ingredients: shallot rings, ginger, light soy sauce, sesame oil.

Do not throw away the boiled chicken soup. Skip the slick oil on the soup and add your favorite vegetables such as winter melon and spinach to make a pot of nutritious and delicious soup.

Traditional Chrysanthemum Three Snake Soup

This dish is very special. Two of the three types of snakes used are poisonous snakes, so when making this dish, the poison of cobra and golden ring snake must be cleaned. Snake scales should also be cleaned and boiled for five hours. Afterwards, the white snake juice was filled with the fragrance of snake meat and mixed with the floral fragrance of chrysanthemums. A sip was sweet and refreshing, removing dampness and cold, without the slightest greasy feeling. It's a long aftertaste.

practice:

1. Clean the cobra, golden ring snake, and banyan snake, and blanch them in a pot of ginger and spring onion water.

2. Put it in the soup of pork bones and old chicken and cook for more than an hour, add pepper, ginger, sugar, a little salt, ginger, tangerine peel, longan, Shao wine and other basic condiments.

3. Take out the snake meat to remove the bones, tear it into shreds by hand, filter the soup for boiling the snake meat, pour it into the pot again, put the shredded snake meat in a pot for more than five hours, and put it in a casserole or other utensils .

4. Finally, you can hook the thin gorgon with horseshoe powder and sprinkle with chrysanthemum petals before serving.

Mini Buddha jumps over the wall

This mini version of Buddha Jumping the Wall belongs to the wide-flavored version of the Buddha Jumping the Wall. The method is slightly simpler. It is improved on the basis of the original Mincai Buddha Jumping the Wall to make it more civilians. Learn this mini version of the Buddha Jumping the Wall. The main dish is the boiling of the broth and the rising and processing of the ingredients, and then simmering slowly, the nutrition and deliciousness will naturally come out.

1. Prepare an urn and use boiled cabbage heart as the bottom (this cabbage is the bottom, it is not easy to stew the sticky bottom after the ingredients are laid, and the soup is more fresh and sweet).
2. Put chicken drumsticks, fried pork ribs, shiitake mushrooms, and taro on the second layer.
3. Put pork belly, hericium and beef tendon on the third layer, and finally spread quail eggs and various seafood. After the whole urn is placed, add an appropriate amount of salt to the chicken broth and mix it, add it to the urn, and add soaking hair The abalone soup and 1 teaspoon of Shaoxing wine are simmered for 1 hour. After the high heat is boiled, start to steam and stew, and then simmer for more than 1 hour.

Hakka Shredded Salt Baked Chicken

The Cantonese-style shredded salt-baked chicken is very delicious. The taste and aroma of the cooked chicken are just left in the chicken. Time is just right to be delicious. The shredded chicken is mixed with condiments such as sand ginger or follow this one below The homemade method is very good to eat. It is a cold dish suitable for all ages. It can be served as a high-end banquet or used as a water table to entertain guests. The Hakka chicken cooking method is simple and exquisite and worthy of everyone. Learn.

Ingredients: chicken, salt-baked chicken powder, coriander (coriander), sesame, sesame oil, chili noodles or dried chili, peanuts, ginger, green onions.

practice:

1 Prepare a light chicken; wash the chicken, smear the chicken with sesame oil and half a bag of salted chicken powder, spread it well, and marinate for more than 20 minutes, it is recommended that it be longer;

2 Slice the ginger, cut the green onion into sections, sprinkle on the light chicken, steam for ten to fifteen minutes; depending on the size of the chicken, you can insert chopsticks into the chicken thigh to determine whether it is cooked;

3 Let the chicken cool and tear it into strips by hand; it is not recommended to use a knife to cut it, because it follows the texture of the chicken when it is torn by hand;

4 Mix the remaining half bag of salted chicken powder with warm or cold water and add a small amount of sesame oil;

5 Heat the pan with oil, crush the peanuts with a knife surface, and fry them until fragrant. If you are using dried chilies, you can also put them in the pan and fry together at this moment;

6 Put the salt-baked chicken sauce, peanuts, chili, white sesame, and chopped coriander into the chicken and mix well.

Hakka Stuffed Tofu

Hakka cuisine is often unique. The recipe for this dish is derived from the idea of ​​making dumplings by the northerners. The Hakka people stuff different meat into tofu cubes, then put them in a frying pan and fry them. Finally, add fresh soup and cook until they taste delicious. The freshness and smoothness of the meat, the deliciousness of the meat, and the strong aroma of the soup make people want to eat it. This dish has not only become the home cooking of the Hakka people, but also one of the favorite dishes of the majority of diners.

1. Change the tofu into 8 pieces of uniform size. Cut out a small square hole in the middle of each piece of tofu. Stuff in the flavored shrimp glue. Add 40% hot oil and fry for 3 minutes until golden on both sides.

3. Raise the pot and cook the oil, sauté the spice heads, add water or fresh soup, put the fried tofu into a pan, adjust the basic flavor, cook until the tofu is delicious, put it on the plate and take the dish.

Hometown Stuffed Dace

This stuffed dace is a Shunde dish. The chefs in Shunde are good at cooking fish. There are eight ways to eat it with a single fish, and the methods are different. Among them, this hometown stuffed dace is one of the more outstanding representative dishes. 1. This dish requires good knife skills. The fish bones are taken out without breaking the skin and stuffed into the chopped fillings to make the fish look intact. The idea, knife skills and cooking in this dish can be called Three musts.

1. Remove the scales of the fish, cut the belly of the fish, remove the internal organs, and remove the bones to keep the fish skin intact.

2. Cut the removed fish meat into minced meat, fish bones can be boiled.

3. Add salt, sugar, cornstarch, green onion and ginger juice to the minced meat and stir well. Add other ingredients such as diced water chestnut, diced carrot, diced fungus, etc., stir well and set aside.

4. Put the mashed meat into the belly of the fish, put it in the refrigerator for more than half an hour, take it out and fry it in a pan, add an appropriate amount of fresh soup or water, adjust to the basic flavor, simmer and cook before serving , And then pour the juice from the pot on the fish to become a dish.

Mapi suckling pig

Mapi suckling pig is the most representative traditional food in Cantonese cuisine. It has been well-known as early as more than 1400 years ago. Mapi suckling pig uses light suckling pig. The roasted suckling pig is golden in color, fat and not greasy. The entrance disappears, making people particularly appetite when they see it.

1. Clean the suckling pig, remove the internal organs, and then split the back bone from the internal organs to make the suckling pig into a flat shape.

2. Spread the adjusted five spices evenly on the inner cavity of the pig, marinate for more than half an hour, insert it into the iron fork, pour the pig skin with boiling water, and then evenly spread the adjusted sugar water on the surface of the pig skin. Put the pig's cavity into the oven and roast it.

3. Bake on an open stove until the pigskin pits, and burn it until the color is red and bright.

Chaoshan Braised Goose

Chaoshan cuisine accounts for a relatively large proportion of Guangdong cuisine. This Chaoshan braised goose is a typical traditional dish in Chaoshan cuisine. The main choice is lion head goose. The taste is smooth and smooth, fat but not greasy, full of mouthfeel, and long aftertaste. , Served with coriander and garlic vinegar to increase the fragrance and relieve greasiness. It can be used as a signature dish in cold dishes.

1. Wash and dry the goose, smear the inside and outside of the goose body with salt, and use bamboo chopsticks to support the goose's abdominal cavity, then add coriander, garlic cloves, and ginger; wash the pork fat and cut into large pieces for later use.

2. Put the peppercorns in a pot and fry until fragrant, leave the pot to cool, wrap them with gauze together with star anise, cinnamon, licorice, and cloves, then put them in the pot, add water, fat slices, soy sauce, rock sugar, lemongrass, Bring the white wine and the remaining salt to a boil, then add the net goose, cook for 90 minutes on medium heat until it is ripe and delicious, remove and let cool for later use.

3. Chop the braised goose into strips, code plate, pour a little marinade, and serve with garlic vinegar sauce.

Cantonese cuisine has a rich variety of different factions, each with its own characteristics, and each has its own faction, such as Shunde cuisine, Chaoshan cuisine, Guangzhou cuisine, Hakka cuisine, Meizhou cuisine and so on. Do you still know which delicate dishes in Guangdong cuisine, please leave a message below, if there is any mistake, please correct me. Good food needs us to inherit, we need to taste, we need to innovate.