Cantonese steamed dishes recipes

Cantonese cuisine is actually Guangdong cuisine. Guangdong cuisine is famous for its light food because Guangdong people pay great attention to health preservation. In their eyes, light food can promote gastrointestinal absorption and keep them young forever. Cantonese cuisine is also one of the eight traditional Chinese cuisines, so this is enough to illustrate the status of Cantonese cuisine in China. Steamed dishes are the most common dish in Cantonese cuisine, so what are the methods of steaming Cantonese dishes?

Cantonese style steamed abalone

Material

6 abalones, a small packet of vermicelli (25g). Appropriate amounts of minced ginger, minced garlic, and chopped green onions.

practice

1. Wash the abalone and set aside. Boil the vermicelli and set aside. Place the vermicelli on a plate as a base, then place the abalone on top, sprinkle with minced ginger, minced garlic and chopped green onions and set aside.

2. Make the sauce: Mix appropriate amounts of rice wine, salt, MSG, pepper, abalone juice and soy sauce to make a sauce. Pour the sauce onto each abalone and marinate for 10 minutes.

3. Pour clean water into the pot, cover the pot and bring to a boil over high heat. Place the abalone in the steamer and steam for 3 minutes.

Cantonese Steamed Spare Ribs

Material

100g pork chops, 5g fermented black beans, 5g light soy sauce, 5g cornstarch, 3g minced garlic/ginger, and appropriate amount of oil/salt.

practice

1. Chop the ribs into 2CM pieces and wash them; add appropriate amounts of light soy sauce/cornstarch/garlic/minced ginger/fermented black beans/oil/salt to mix the ribs and marinate for 10 minutes.

2. Steam the marinated ribs in a bone dish in a pot for about 20 minutes, and garnish with green/red pepper rings.

Steamed Chicken Feet with Black Bean Sauce

Material

Chicken feet, boiling water, oil, cold water, light soy sauce, dark soy sauce, star anise, pepper, five-spice powder, fermented black beans, wine, sugar, sesame oil, red pepper, mashed garlic, a small amount of cornstarch water,

practice

1. Remove the nails from the chicken feet and then blanch them in boiling water.

2. Use kitchen paper to absorb the moisture of the chicken feet after blanching (this is to avoid water spraying out during frying).

3. Fry the chicken feet in a large oil until golden brown. This step is extremely dangerous because the popping sound is like an explosion.

4. Soak the fried chicken feet in cold water for 1 hour. The purpose is to alternate between hot and cold to create a wrinkled effect.

5. Use brine (including light soy sauce, dark soy sauce, star anise, pepper, five-spice powder and other ingredients) to cook until the food is fully flavored.

6. Add fermented black beans, wine, sugar, sesame oil, red pepper, mashed garlic and a small amount of cornstarch water to the cooked chicken feet and steam for 20 minutes.

Cantonese style steamed sea bass

Material

One and a half pounds of sea bass (blind sea bass), onion, ginger, light soy sauce (or steamed fish soy sauce), oil. Method 1. When killing the fish, be sure to scrape clean the black membrane in the fish's belly, otherwise it will have a fishy smell. After scraping it clean, apply a little bit of vinegar to remove the fishy smell.

2. When steaming, just put a few scallions at the bottom of the fish, and nothing else needs to be added. For fish of normal size, it takes about eight minutes for the water to boil before cooking. One minute more is too old, one minute less is too raw, my husband said.

3. After taking it out, throw away the scallion segments and pour out all the water used to steam the fish.

4. Then, heat the oil, stir-fry the scallions and shredded ginger, and pour it all over the fish.

5. Finally, pour appropriate amount of steamed fish soy sauce or light soy sauce on the fish.

Tips

1. The most important thing when steaming fish is to control the heat and time. That's a pretty good 8-minute summary.

2. The hot oil with shredded green onion and ginger at the end will enhance the freshness of the fish, and steamed fish soy sauce or light soy sauce can add fragrance and flavor.

Cantonese-style steamed spareribs with black bean sauce

Material

Pure meat steak, fermented black beans, salt, chicken powder, light soy sauce, dark soy sauce, sugar, fresh red pepper, cornstarch, oyster sauce, and cooking wine.

practice

1. Rinse the ribs and clean them.

2. Chop the fermented black beans and ginger; dice the red pepper and set aside.

3. Mix the fermented black beans, minced ginger and red pepper with the ribs, and add appropriate amounts of salt, chicken powder, light soy sauce, dark soy sauce, oyster sauce, sugar, cooking wine, wet starch and salad oil. Marinate for two hours.

4. Steam over high heat for about 30 minutes.