What are the classic dishes in Guangdong? How come?

Guangdong is located in Lingnan area, and Cantonese cuisine is one of the four major cuisines in China. Guangdong originated from the Central Plains. Due to historical reasons, Cantonese cuisine is fine and complicated, inheriting the concept advocated by Confucius and inheriting the style of the Central Plains. Cantonese cuisine pays attention to quality and taste, and its taste is relatively light, striving for freshness and seeking beauty in lightness. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape. Among them, the following ten classic dishes are the best examples.

Do you know the top ten classic dishes in Guangdong? Do you know how to cook the top ten classic dishes in Guangdong? Friends who know can see if it is the same as you think, and friends who don't know can find out, pick a favorite dish, try to cook it at home and make a Cantonese dish for family or friends to taste.

Guangdong crackling roasted goose

Roast duck and crispy roast goose are famous cuisines in Guangdong. As early as the 1980s, there were barbecues everywhere in Guangzhou, which were the most popular among the people. Roasted goose skin is crisp and tender, bright red in color, delicious and fragrant, and it is particularly appetizing just looking at it. Here is a brief introduction to one of the methods of crispy roast goose. Let's have a look.

Ingredients: Douchi, salt, ginger powder, peanut butter, monosodium glutamate, star anise powder, cooking wine, pepper, pepper, onion, caramel, marinade and ginger.

1. Cut off the goose's feet and wings (front joints) and wash them. Wash bean sprouts and cut them into sections, marinate peppers and cut onions into long sections, mash ginger, put them in a bowl, add salt, pepper, pepper, monosodium glutamate, lobster sauce, cooking wine and star anise powder, mix well and put them in the belly of goose. Put a 13cm-long hard bamboo into the abdominal cavity of the goose from the opening, with one end against the goose's back and the other end against the goose's chest (to avoid shrinkage during baking, which will affect the appearance), and tie the anus with bamboo skewers, blow it evenly and tie it tightly.

2. Hook the goose head with an iron hook, put it in a boiling gravy pot (special gravy) and scald it until the skin is tight and shiny, then hang it in a ventilated place, slightly dry the water, then coat it with maltose (mixed with caramel and cooking wine), hang it in a ventilated place, dry the water, then boil the gravy and pour it into the duck belly from the opening.

3. put charcoal in the stove to burn. After burning the furnace, put charcoal on both sides and leave more charcoal to adjust the firepower in the furnace. Hang the goose in the oven and put a thick bowl in the middle of the oven (that is, under the goose) to catch the oil dripping from the roast goose. When the goose is ripe to reddish brown, it can be discharged (about 40 minutes).

4. Cut the goose meat on a clean chopping board, take out the auxiliary materials of the abdomen, chop them into large pieces and put them in a plate. Pour the goose oil and the gravy flowing from the abdomen of the goose meat into a thick bowl, and serve with two plates of lotus leaf cakes.

Chicken liver, ham and sliced chicken

Guangzhou Wenchang Chicken, one of the eight famous chickens in Guangzhou, is made of high-quality fat and tender chicken and cooked with slow fire. Under the condition of keeping the chicken skin intact, the chicken should have a uniform taste and bright color. You can cut it into strips with a knife when loading, but skin and meat are inseparable, so it is better to let the prototype of the chicken out. Finally, it is served with a dip dish, which has a special flavor.

65438+) is put into the boiled broth and turned over, so that the chicken will expand and shape when heated.

2. Boil with slow fire (taking the bubbling in the soup as the degree) for about 5 minutes, lift the chicken with an iron hook, pour out the belly soup, and cook it in the soup for three or four times until it is only cooked (not too cooked and not too cooked). After leaving the fire, soak in cold soup for a short time, take it out, apply a layer of sesame oil to make the skin yellow and bright, and you can eat it.

3. Seasoning: There are generally two kinds, one is salty and made with shredded ginger, minced garlic, monosodium glutamate and soy sauce, and the other is sour and sweet and made with white vinegar, sugar, refined salt, Jiang Mo and mashed garlic. And Chili sauce can be used. There are also condiments made of shredded ginger, minced garlic, orange juice and refined salt mixed with camellia oil or sesame oil.

Boiled chicken in sauce

Boiled chicken is common in the southeast coastal areas, among which Guangdong is the most famous, and some areas are also called boiled chicken. White-cut chicken is mainly Sanhuang chicken in Lingnan area, among which Qingping chicken is also a kind of Guangdong white-cut chicken, and fresh-cut chicken is the best, keeping the meat tender but not rotten, with simple seasoning and original flavor. Deeply loved by the majority of diners.

Exercise:

1, Sanhuang chicken is eviscerated and washed, and some ginger slices and shallots are put into the chicken belly. Then add water and cook the chicken (in cold water), onion and ginger together. Boil the water for 30~40 minutes on medium heat, and remember to add salt before taking it out.

2. Prepare dip: onion rings, Jiang Mo, soy sauce and sesame oil.

Don't throw away the cooked chicken soup. Skim off the oil slick on the noodle soup and add your favorite vegetables, such as melon and spinach, to make a nutritious and delicious soup.

Traditional Chrysanthemum Three Snake Soup

This dish is very special. Two of the three kinds of snakes used are poisonous snakes, so when cooking this dish, the poison of cobra and golden ring snake must be cleaned, and the snake scales should also be cleaned. Boiled for five hours, the white snake juice is full of snake meat fragrance, and then mixed with the floral fragrance of chrysanthemum. Take a sweet and refreshing drink, dispel dampness and cold, and feel no stagnation. Let people have a long aftertaste.

Exercise:

1. cobra, golden ring snake and banyan snake are washed and blanched in a pot of ginger and onion water.

2. Put it in the old hen soup with pig bones and cook for more than an hour. Add pepper, ginger, sugar, a little salt, ginger, dried tangerine peel, longan, Shaoxing wine and other basic seasonings.

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

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

Hakka hand-fried salted chicken

Cantonese-style shredded salted chicken is very delicious. The taste and fragrance of boiled chicken only stay in the chicken, and the time is just right. Hand-shredded chicken mixed with seasonings such as Jiang Sha or cooked according to the following home cooking methods are all very good. A cold dish suitable for all ages can be used as a high-grade banquet and a flowing water mat to entertain guests. This method of Hakka cooking chicken is simple and exquisite, and it is worth learning.

Ingredients: chicken, salted chicken powder, coriander, sesame, sesame oil, Chili noodles or dried Chili, peanuts, ginger and onion.

Exercise:

1 Prepare a bare chicken; Wash the chicken, coat it with sesame oil and half a bag of salt chicken powder, and marinate for more than 20 minutes. It is recommended to keep it for a long time.

2 Slice ginger and onion, sprinkle on chicken and steam 10- 15 minutes; According to the size of the chicken, chopsticks can be inserted into the thigh of the chicken to judge whether it is cooked or not;

3 let the chicken cool and tear it into strips by hand; Cutting with a knife is not recommended, because tearing by hand is the best way to follow the chicken texture;

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

5 put oil in a hot pot, crush peanuts with a knife and put them in the pot for frying. If you use dried peppers, you can also fry them in a pot.

6 Put the marinated chicken juice, peanuts, peppers, white sesame seeds and chopped parsley into the chicken and mix well.