特色粤菜（Characteristic Cantonese cuisine）.docVIP

特色粤菜（Characteristic Cantonese cuisine） Braised mutton with chestnuts Cantonese cuisine Belongs to the type of specialty Cantonese cuisine Basic characteristics The basic materials are 640 grams of lamb, 320 grams of chestnuts, 1 pieces of cinnamon, 3 star anise, 2 red peppers, 1 teaspoons of ginger and 1 red and white radishes. Seasoning: soy sauce, oyster sauce, 2 tablespoons each piece, chicken powder, sugar and 1 teaspoon salt 1 / 2 tsp, 5 cups of water. Sauce ingredients: 2 tsp cornstarch, 4 tbsp water. The number of visitors is 2965 Join time 2003-10-16 Mutton chop, flying water cold river, drain water; red, white radish cut angle; the red, white radish half of the pot, add water to boil, add mutton and boil for 15 minutes, remove the lamb cold river, drain water, discard the radish; heat the wok with oil, explosion fragrant ginger, add fried mutton, wine, seasoning, namely cinnamon, star anise and pepper into the boil and simmer for about 1 hours. Try to use chopsticks inserted mutton, such as through adding radish and chestnuts remaining, then simmered to chestnut juice soft, moderate, can add sauce, dish. Fried chicken recipe name Cantonese cuisine Belongs to the type of specialty Cantonese cuisine The basic characteristics of fried chicken is Guangdong cuisine signs chicken, crispy tender, Shouyan wedding indispensable. The basic materials of light 1 chickens, weighing about, salt, wine, ingredients: salt, ginger juice, dip chicken feed: pepper, star anise, orange peel, cinnamon, ginger, caoguo. Sweet and sour material: sugar, vinegar, vinegar, flour, chestnut flour, liquor, seasoning: salt, pepper powder five The number of visitors is 9514 Join time 2003-7-10 [process] 1. Wash the chicken and wipe the chicken cavity with ingredients. Two, chicken feed to dip bags with Chinese cloth, add ten cups of water and simmer for twenty minutes, remove the bag, add salt, wine and simmer until the chicken, goose bumps out. Three, sweet and Sour mix, stewed in water to