A complete collection of Guangdong home cooking recipes, no longer afraid of having no food to eat

Cantonese cuisine has always been loved by the general public. It is a very distinctive cuisine. The first thing you have to do when visiting Guangdong is to eat Cantonese cuisine. Cantonese cuisine is not only popular in China, but also very popular abroad. It is mainly cooked in a variety of ways such as stir-frying and sautéing. It tastes not raw, oily but not greasy, and can be called a delicious delicacy. Here we introduce to you the methods of Cantonese braised prawns, Cantonese pepper and salt spare ribs, Cantonese oyster sauce, etc.

Guangdong Braised Prawns

1. Heat the pan with cold oil and fry the scallion, ginger and garlic slices over low heat until fragrant. Add the prawns and stir-fry over high heat until they turn into a beautiful red color. 2. Add cooking wine and stir well, then pour in clear soup, cover the pot and simmer over low heat for a while.

3. Add salt and sugar to season, simmer over high heat until the sauce thickens and remove from heat.

Guangdong oyster sauce

1. Put the noodles in boiling water and cook until done. Then rinse them in cold water, remove them from the water, spread them out and blow them with an electric fan.

2. Next, prepare the seasoning, which is also very simple: minced garlic, oyster sauce, dark soy sauce (for coloring), and oil.

3. Heat the pan with cold oil and sauté the minced garlic. Put the prepared noodles into the pan and stir-fry, add oyster sauce and continue to stir-fry. Add dark soy sauce and continue stir-frying. When you feel it’s almost done, turn off the heat, stir-fry the noodles evenly and serve. If you feel it is a bit monotonous, you can add some vegetables to stir-fry together, which will be better.

Guangdong Salt and Pepper Spare Ribs

1. Wash the ribs and chop them into small even pieces. Add appropriate amount of rice wine and salt and marinate for a while. Then add the egg yolk of 1 egg and mix well with your hands. You can also use a whole egg.

2. Mix wheat flour and starch in a ratio of approximately 1:1, add it to the ribs little by little, and stop adding more when it feels very sticky. The batter on the surface of the ribs cannot be too thick, as it will affect the taste of the finished dish.

3. Let the processed ribs sit and marinate for more than 2 hours. When the weather is hot, you can put them in the refrigerator to marinate.

4. Fry the marinated ribs in 60% hot oil until they are almost cooked, then turn on high heat to raise the oil temperature to about 90% hot, and fry until the surface of the ribs turns a beautiful golden color, then remove from the pan and drain the oil.

5. Leave a little oil in the pan and heat it up. Add chopped green pepper, chopped red pepper, chopped garlic and chopped shallot and stir-fry until fragrant.

6. Add the fried pork ribs and stir-fry over high heat, add appropriate amount of salt to season, then pour appropriate amount of rice wine around the walls of the pot, continue to stir-fry quickly over high heat for a few times and then serve.

Cantonese Crispy Roast Pork

1. Wash the pork belly, then put it in cold water, add green onion and ginger, and slowly cook until the meat changes color. When you poke it with chopsticks, there is no blood. The meat is about 70% cooked.

2. After the meat is cooked, immediately remove it from the water and rinse it with cold water. After the outside has cooled slightly, use a towel to absorb the moisture.

3. Use a bamboo stick to poke some small holes in the skin of the meat. The denser the better. Then use a knife to scrape off the white film and impurities on the skin of the meat.

4. Sprinkle a pinch of salt (about 3 grams) on the skin and apply baking soda.

5. Turn the pork belly over and make a few cuts on the lean meat side to ensure even seasoning. Then pour the remaining salt, sugar, five-spice powder and soy sauce into a bowl and place the lean meat side down in the seasoning and marinate for 1-2 hours.

6. Take out the marinated pork belly, drain the excess juice, cross-skewer it with bamboo sticks to prevent it from deforming, and then wrap the meat tightly with tin foil, leaving only the skin exposed.

7. Heat the oven to 250 degrees (or the highest temperature), put the pork belly in and keep baking at this temperature for about 30 minutes, or until the surface of the pork skin begins to turn yellow and burn, then take it out and scrape off the black burnt material on the surface with a knife.

8. Apply a layer of cooking oil on the scraped surface of the pork skin, put it into the oven and bake it at 200 degrees for 10 minutes, or until you see oil oozing out of the surface of the pork skin.

9. Finally, wait for the roasted pork to cool slightly and then slice it. The skin can be eaten with sugar, and the lean meat can be eaten with soy sauce.

Some people may not have much exposure to Cantonese cuisine. In fact, it appeared later than other cuisines, but it has a great influence and is one of the major cuisines that can represent China. The methods introduced above are all simple, so don’t miss them.