A Complete Guide To How To Make Guangdong Home-cooked Dishes! 30 No-Fail Cantonese Recipes, A Must-read For Beginners
Golden Ratio·Hong Kong Style Classic Stocking Milk Tea (for 2 people)
In the tea restaurant culture of Guangdong, a cup of good silk stocking milk tea is like a touchstone to test the skill of the chef. This family version of the drink perfectly replicates the essence of its "tea flavor and smooth milk". The key lies in the technique used to "bump the tea" and the choice of evaporated milk.
Food dosage :
Tea base : 25g Ceylon black tea (coarse), 400ml water
Milk base : 100 ml of black and white evaporated milk (not milk) and 20 grams of condensed milk (can be adjusted according to how sweet you like it).
Tools : Tea bags (or high-density cotton filter bags), two heat-resistant teapots
Production steps :
The first step is to brew the tea. The specific operation is to boil the water to 100℃. Note that high heat is used here. After burning, pour it into a tea bag with 25g of broken tea. At this time, the tea soup will leak out, and a teapot should be used below to catch the tea soup. Wait until the tea liquid has completely drained out, then move the tea bag to another empty pot. Then pour the previously caught tea soup into the tea bag again. Then repeat this method 4 times. Only in this way can you complete the tea making process. Its purpose is to use impact to remove the astringent taste of tea, thereby stimulating the mellow aroma of black tea.
2. Baking tea : After completing the last tea brewing, soak the tea bag in the tea soup, close the lid, and bake the tea over low heat to keep it warm for a total of 8 minutes, so that the tea flavor can be fully released.
3. Melt the milk : The tea cup is warm, first pour 20g of condensed milk into it, and then pour 100ml of black and white evaporated milk into it.
4. Pour the milk : Pour the baked hot black tea into the cup at a higher position. The hot black tea is about 400ml. The impact of the higher position will make the tea and milk fuse instantly. After the fusion, a layer of fine foam will float on the surface.
Heat and techniques :
The water temperature is the key, and the water must be kept boiling throughout the process, otherwise the tea flavor will not come out clearly.
When pulling tea, the distance between the pots held by the two hands needs to be raised and further apart, so that the tea soup can build up in the air to form a thin water flow, so that it can fully contact the air and cause oxidation.
To create a smooth texture like stockings, you must use black and white evaporated milk with a butterfat content of more than 8%. If you use ordinary milk, it will be as bland as water.
Nutritional Tips :
Although light milk is slightly higher in calories, it can only provide a rich variety of fat-soluble vitamins. Condensed milk replaces part of the sugar and adds calcium. It is recommended to drink it during breakfast, which can not only refresh the mind, make people more alert, but also replenish energy.
Secret Sauce·Rice Cooker Braised Beef Brisket with Sauce
This dish is a typical representative of the "rice cooker" in Guangdong home cooking. There is no need to monitor the heat throughout the process. It relies on the constant temperature and slow stewing by the "rice cooker" to completely force the mellow sauce flavor of the Zhuhou sauce into the texture of the beef brisket.
Food dosage :
Ingredients : 500g beef brisket (pit brisket is best), 300g white radish
The soul part of the sauce is 30g of Zhuhou sauce, 2 pieces of southern milk, and a little southern milk should be added, and 10g of peanut butter. This is the key to improving the flavor.
Accessories : 5 slices of ginger, 5 cloves of garlic, 1 clove of tangerine peel, 2 star anise, 15g of rock sugar
Production steps :
Step 1: Perform pre-processing operations. Cut the beef brisket into square pieces with a side length of 3 cm. Then put the beef brisket into cold water, add ginger slices and blanch the water until the water boils. Skim off the scum on the water, then remove the beef brisket and rinse it with warm water. Then, remove the outer skin of the radish and cut it into hob-shaped pieces.
2. Stir -fry: The rice cooker needs to turn on the "quick cooking" mode (if not, use a wok directly). First pour a small amount of oil, then add ginger slices, then add garlic cloves, and then add star anise to stir-fry. Then pour in the beef brisket cubes and stir-fry until the surface of the beef brisket cubes turns slightly yellow.
3. When stewing, add Zhuhou sauce, crushed southern milk, peanut butter, rock sugar and tangerine peel. Then pour in enough boiling water to cover the beef brisket, then close the lid of the rice cooker, then select the "stew" or "soup" mode, and finally set the time to 90 minutes.
4. Add ingredients and collect the juice : when the simmering time reaches 60 minutes, open the lid, add the white radish cubes, and continue simmering for 30 minutes. After the cooking process is completed, if the amount of soup is too much, you can pour the soup into the wok and turn on a high fire to reduce the juice until the soup becomes thick.
Heat and techniques :
Zhuhou sauce is a special sauce used for braised pork in Cantonese cuisine. It has a salty taste with sweetness, and the aroma of black bean sauce is very strong. It cannot be replaced with soybean sauce.
The addition of a small amount of peanut butter is a secret recipe not shared among the Cantonese restaurants. This secret recipe can increase the thickness of the soup and add its complex aroma.
Do not rinse the blanched beef brisket with cold water, otherwise the meat will shrink and become hard, so use warm water .
Nutritional Tips :
Beef brisket is rich in protein and iron. The white radish absorbs the meat juice during the stew, but brings rich dietary fiber and mustard oil, which can promote gastrointestinal peristalsis and neutralize the greasy effect of meat, thus achieving a nutritional balance.
One-Pot Cooked Cured Pork Ribs Claypot Rice
The burnt aroma is achieved by the infusion of fat from the crispy rice and cured meat. This is the essence of claypot rice. Does your home kitchen lack a professional clay pot? A single nonstick pan or just a cast iron pan will do the same thing.
Food dosage :
Rice water: Use silk rice or Thai fragrant rice, the quantity is 200 grams, the amount of water is 240 ml, the ratio of rice to water is 1:1.2.
Cured meat : 2 Cantonese-style sausages, 80g bacon (wash in warm water and slice)
To make the sauce, you need to prepare 15 ml of light soy sauce, 5 ml of dark soy sauce, 10 ml of oyster sauce, 5 ml of sesame oil, 3 grams of white sugar, and 15 ml of cool boiled water, and then mix them evenly.
Production steps :
Silk rice should be soaked in clean water for 30 minutes in advance, so that the original rice grains will be saturated with water. This is the key to preventing the phenomenon of inclusion.
2. Cooking : Drain the soaked rice, put it into the pot, and add 240 ml of water. Turn on medium-high heat and bring to a boil, stir once to prevent it from sticking to the bottom, cover the lid, reduce to low heat and cook slowly for about eight to ten minutes, until "shrimp eye"-shaped holes appear on the surface of the rice, and the water is almost dry but not yet dry.
The first step is to spread the ingredients. You need to spread the sliced sausages and sliced bacon evenly on the surface of the rice. Then, pour a circle of cooking oil along the edge of the pot lid. I have to say here that this is the key to making crispy rice.
Cover the lid and simmer on the lowest heat for 10 to 12 minutes. At this time, you can hear a slight "sizzling" sound in the pot, which indicates that the rice crust is forming.
5. Remove from the pan : After turning off the heat, do not open the lid immediately. Use the remaining temperature to bake for about 5 minutes. Finally, pour the prepared sauce into it, sprinkle with chopped green onion, and stir evenly.
Heat and techniques :
Criteria for judging whether the moisture is going to be dry: Many small pores like shrimp eyes appear on the surface of the rice.
Pour the oil along the lid of the pot, and the oil will flow along the walls of the pot to the bottom, forming a golden and crispy rice cake. And in this case, the rice cake will not burn easily.
A small fire is the key to the whole process, and a big fire means the water is dry and the rice is not cooked.
Nutritional Tips :
Although cured meat has a unique taste, it belongs to the category of pickled food. It is recommended to eat it with a piece of blanched green vegetables such as lettuce or cabbage sum. The vitamin C and dietary fiber contained in green vegetables can balance the fat and salt in the cured meat, making the various nutrients absorbed through this meal more complete.
