Cantonese cuisine seasoning compilation what are the Cantonese cuisine seasoning compilation

1, fragrant salt: 10 grams of five-spice powder, 5 grams of star anise, 350 grams of refined salt, 150 grams of sugar can be adjusted.

2, ginger wine: 500 grams of ginger grated into the mud, packed into a white gauze bag tightly tied bag, held in a bowl, poured into the Shaoxing wine 500 grams of soaking, with the use of squeezing the ginger can be adjusted.

3, ham juice: 500 grams of cooked ham, with a cup loaded, add 1000 grams of soup, into the steamer for about 2 hours to soften, skim the floating oil into.

4, juice: 500 grams of eggplant juice, 500 grams of sharp juice, 150 grams of sugar, 200 grams of light soup, 2 grams of salt, 2 grams of monosodium glutamate, sugar and vinegar 100 grams of mixing, down the pot to boil, to be dissolved sugar can be.

5, syrup: 30 grams of maltose dissolved in boiling water, after cooling, add 15 grams of zhejiang vinegar, 15 grams of dry starch, 10 grams of wine can be stirred into a paste, the syrup portion only for the production of 1 crispy chicken.

6, roast suckling pig sweet and sour sauce: 80 grams of maltose, 50 grams of zhejiang vinegar, 500 grams of white vinegar, 10 grams of glutinous rice wine, mix well, and heat to dissolve.

7, Sichuan pepper wine: 50 grams of Sichuan pepper fried, cooled, plus 500 grams of rice wine can be immersed in 1 day. Chuan pepper fried can increase the flavor easy to taste, to keep a longer time is better.

8, brine. Fine brine: 80 grams of anise, 30 grams of cloves, 100 grams of licorice, 30 grams of apples, 100 grams of cinnamon, 25 grams of sand ginger powder, 25 grams of tangerine peel, Luo Han Guo 1, and put into a cloth bag with a rope to tighten the mouth of the bag into a bag of materials. Also add 200 grams of peanut oil, 100 grams of ginger, 250 grams of long green onion strips, 5000 grams of light soy sauce, 2500 grams of shaoxing wine, 2100 grams of rock sugar and the bag of medicine with the boil to a slight boil; white marinade: 5 grams of baxi, 7 grams of cloves, 8 grams of apples, 6 grams of peppercorns, 6 grams of licorice, 9 grams of dry ginger, 5 grams of cinnamon, 2500 grams of boiling water, 1000 grams of the second soup. White brine, also known as fragrant dew water, is suitable for cooking fragrant and salty types of Hong Kong and Guangdong style brine series.

9, West juice. Tomato slices 2500 grams, 500 grams of carrot pieces, 500 grams of celery, 500 grams of onion slices, 250 grams of parsley, 125 grams of scallion strips, 125 grams of dry onion, 125 grams of garlic, 50 grams of peanut oil, 1500 grams of pork bone, 15,000 grams of water, 100 grams of salt, 300 grams of sharp juice, 200 grams of monosodium glutamate (MSG), eggplant juice 250 grams of sugar 160 grams of juice, fruit juice 100 grams. . West juice is suitable for west juice bureau pigeon, west juice fruit preserved meat and other dishes.

10, five willow material. Five willow material is made of ginger, white sour ginger, broccoli, sour buckwheat head cut into strips. Commonly used in "five willow fried egg" and other dishes.

11, orange oil. Orange oil is made from the original sugar boiled when pressed out of the orange cake. Brownish-black in color, sweet and sour taste, a specialty of Chaoshan.

12, Huai salt. Heat the frying pan with medium heat, put 500 grams of refined salt, stir-fry until hot and loud, end away from the fire, pour 20 grams of five-spice powder, mix well.

13, soy sauce royal juice. With the soup, fish bones boiled into 500 grams of fish soup, add 50 grams of sugar, 50 grams of monosodium glutamate, double yellow soy sauce 250 grams, pepper 5 grams of boiling and can be.

14, garlic meat. Peeled garlic meat cut off the ends, into the fifty percent hot frying pan until golden brown. Often used in burning fish pieces and so on.