Boiling juice formula; 4 kg of vegetable water, 2 kg of black pepper 1 2, 3 kg of Meiji, 2 kg of tomato sauce, 3 kg of Japanese boiled juice 1 piece, 3 kg of butter, 8 kg of monosodium glutamate, 2 kg of chicken powder, 4 kg of crystal sugar and 8 kg of Japanese sake.
The production method of Cantonese boiled sauce: 600g of Japanese Lin Wei, 250g of Haitian soy sauce, 400g of white crane wine, 250g of thick soup and 0/50g of garlic Chili sauce/kloc-are mixed, heated, dissolved and filtered.
Zhao Shao's head is sliced with onion and garlic. This juice can be used to cook silver snow fish, mandarin fish, dental tape, chicken leg steak and pork chop.
You can try to do the following. Cantonese food is really a mixture of juices. Don't be too delicious!
Guangzhou cuisine covers the Pearl River Delta, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, superb skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature just right.
It is also compatible with many western food practices, paying attention to the momentum and grade of food. Chaozhou cuisine originated in Chaoshan area, combining the strengths of Fujian and Guangdong, and formed its own genre. He is good at cooking seafood, especially soup, vegetarian dishes and beets. Fine knife work and pure taste.
Dongjiang cuisine originated from Dongjiang in Guangdong Province. Most of the dishes are meat, but there are few aquatic products. The main ingredients are prominent, the flavor is rich and the oil is heavy and salty. Good at casserole dishes, with unique local flavor.