Beer is a magic in Cantonese cooking

The "beer water" in Cantonese cooking is one of the techniques used in the processing and cooking process of ingredients. For example, Cantonese cuisine [Baiyun Pork Knuckle] and [Baiyun Phoenix Feet] are made by boiling pork knuckles and chicken feet in water until soft, and then processed with "beer water" (brewing cold water) to remove the gum and oil of the ingredients, and then make them, which has a refreshing but not greasy taste. That's the magic of "beer".

From the perspective of the list of ingredients and the production steps, "beer" has the following magic in Cantonese cooking:

1.Ingredient selection: In the selection of ingredients, Cantonese chefs will choose different ingredients according to different dish needs, such as poultry offal, game, shark fin and other ingredients with variegated odors.

By using the processing method of "beer water", these odors and variegations can be removed, and the quality and texture of the ingredients can be improved.

2.Preparation steps: In terms of production steps, Cantonese chefs will use different "beer" treatment methods according to the needs of different dishes.

For example, for some stubborn ingredients, they will be pre-treated with treatments such as "flying water", "boiling water" or "enthalpy", and then treated with "beer water" to achieve better results.

3.Effect: Through the "beer water" treatment, it can remove impurities such as oil, gum, mucus and other impurities on the surface of the ingredients, making the taste of the ingredients more crisp and refreshing. At the same time, the "beer water" treatment can also better release the nutrients in the ingredients and improve the nutritional value of the dishes.

To sum up, "beer water" has the effect of removing peculiar smells, variegated colors and oils, improving the quality and taste of ingredients in Cantonese cooking, and at the same time making dishes more refreshing and nutritious.

The cooking skills of Cantonese cuisine are extremely exquisite, especially through techniques to meet the requirements of Cantonese cuisine that are beautiful, refreshing, tender and smooth. "Blanching" is one of the ways to highlight the lightness of Cantonese cuisine. The term "blanched" is increasingly used in restaurant recipes.

"Burning" is a technique of Cantonese cooking, in which raw food is blanched in boiling water or soup, which is called burning. The method of cautery is roughly divided into two categories, one is the original cautery method and the other is the "metamorphic" cautery method. The original material can maintain the original umami, and Guangzhou people often use this method to cook Jiwei shrimp and Caiyuan.

The "deterioration" burning method, in order to be refreshing, before the burning of the material processing, such as pickling, "beer", etc., to make it cool, and then burning. Goose intestines, pork loin, etc. are often cooked in this way. Bai Zhu seems simple, but in fact, there is a trick, ordinary families often feel that "burning" out of the flavor of the restaurant, because some details are not handled well.

In daily cooking, the original white boiled shrimp is more common, the best way to maintain its original flavor is: first put the green onion into the ginger slices from the pot, pour a little white wine, and then add an appropriate amount of water, wait for the water to boil, put into the base shrimp to cook (to crab eye water as the degree), dip in the chili soy sauce cooked oil and eat, if the process is only burned with boiling water, the fishy smell of the shrimp will still remain, and add ginger and scallion wine and other ingredients, the fishy smell will naturally go away. Boiled cabbage is also far more common, and the method is as follows:

Add a little raw oil to the boiling water and treat it over high heat, and the dish will be oily and green far away. The "deterioration" method is: example 1, white boiling goose intestines.

Although the goose intestine is crisp and refreshing, but slightly tough, if it is marinated in an appropriate amount of edible alkaline water, so that its essence becomes slightly soft, and then burned and eaten, the crispness is greatly increased, and the taste is excellent; Example 2, boiled pork liver and pork loin. When cooking, you can first remove the pork loin, flower and slice, and then put it into running water to soak and bleach, and then soak it in running water for a while (referred to as "beer water") to wash off the particles, and then burn, it will be more crisp and reduce the feeling of stagnation. In fact, in practice, as long as we make more summaries and strive for excellence in operation, we can dedicate high-quality products to our families Boiled kale:

Ingredients: kale, shredded green onion, shredded red pepper, steamed fish soy sauce, salad oil, salt Method: 1. Remove the skin of the old leaves of the kale, wash and drain.

If the kale is thicker, cut the stem of the kale into four (the upper half is still connected, which is more beautiful) 2, put an appropriate amount of water and a spoonful of salt and a spoonful of salad oil in the pot, put the kale in the boiling water and blanch it (about 3 minutes, the heat is in your own hands, don't blanch it) 3, take out the kale and drain it and put it on a plate 4, sprinkle with shredded green onions and red peppers and steamed fish soy sauce 5, put an appropriate amount of salad oil in the wok, and pour it on the kale when it is hot until it is 6.

After putting a pot of water to boil, add salt and cooking oil, the key is to master the time, such as the shrimp time is very short, one minute after turning red; Kale rolls about three points.

It depends on how you think of "upscale". Cantonese cuisine generally pays attention to freshness, so the ingredients are selected as fresh as possible, and the cooking techniques are diverse, and it can be called the most delicate and complex. However, the luxury of the selection of materials is not the first of the eight major cuisines, although there are often abalone and shark fin in Cantonese cuisine, but the most luxurious should be Hui cuisine, it is said that Hui cuisine often uses some valuable ingredients when cooking, and some famous dishes in Hui cuisine are also quite high, not ordinary people can consume.

Huicai himself has not tried it, whether it is true or not, I have only heard it from others or seen it from books.

In addition, the landlord said "all dishes", I don't know if it includes French food, if you count that, Cantonese cuisine is not high-end (except for some dishes).

As far as I know, my friend and I went to Guangzhou New Oriental Cooking School to learn that Cantonese cuisine is based on fresh seafood, and among the other dishes in the hotel, Cantonese cuisine is the most tricky, with many recipes and a very special taste!

Personally, I think Cantonese cuisine is a high-end cuisine.

When talking about local cuisine, people will think of the spicy Sichuan cuisine, the heavy northern cuisine, and the lightness of Cantonese cuisine. And the most valuable quality of Cantonese cuisine - innovation should not be forgotten. Because diners in Guangzhou love to chase new things, love to hunt for curiosity, and love to gather together, get together, and be picky.

In this way, in order to satisfy the appetite of Cantonese people, chefs must continue to innovate, and the driving force for Cantonese cuisine to stand still lies precisely in innovation.

Today, the three most representative cooking systems in the world are the Chinese food system represented by Chinese cooking; the Western food system represented by French cooking; The Islamic (halal) system represented by Turkish cuisine. Chinese cuisine is influenced by factors such as geographical environment, living habits and customs, and there are four major cuisines, and Cantonese cuisine is one of the 'Four King Kongs'. Cantonese cuisine has a unique southern flavor and is known for its wide selection of ingredients and novel and bizarre dishes.

Cantonese cuisine is fine and fine, the ingredients are many and ingenious, the decoration is beautiful and bright, and it is good at innovating in imitation, and there are many varieties. Cantonese cuisine originates from traditional Chinese culture, but compared with the Central Plains diet or other cuisines, its traditional food culture is not as rich as that of the Central Plains and other regions. Cantonese cuisine has long been influenced and nourished by overseas cultures, attaches importance to inheritance, but is not fixed in tradition, and shows flexibility, freshness and youth in unification, and is the most reformed and innovative role in China's food system.

It absorbs many advantages of Western cuisine and foreign diets, and attaches importance to actively borrowing and absorbing. Digest the advanced aspects of foreign food culture, and then integrate them into the national food culture.

Cantonese cuisine has been popular in the country since the early 80s of the last century, and has been prosperous for more than 20 years, the main reason for which is the rapid development of the local economy in the Pearl River Delta, which has stimulated the prosperity and revitalization of the catering industry; Cantonese cuisine has a wide range of ingredients. It meets the needs of diners seeking novelty and difference; Continuous innovation has promoted the sustainable development of Cantonese cuisine. With the development of China's economy, Cantonese cuisine formed a climate in the country from the early 80s to the end of the 90s of the last century, and gradually embarked on the hegemony of major cuisines, becoming the leader of major urban dishes, leading the consumption trend, and its position has not been shaken so far.