【cantonese Cuisine】——"hundred Flowers and Preserved Melon"
by Large frying spoon
Favorite
Difficulty
Easy
Time
20m
Serving
2
Continue our Cantonese cuisine series. In the above, I made a "Dong Mushroom in Scallop Soup", and today I'm still talking about winter melon.
"Winter melon" is the best summer vegetable in summer. Winter melon can diuresis, reduce swelling, and detoxify. It can also relieve dryness, cool down, quench thirst, and it can also moisturize the lungs, promote body fluids, and reduce swelling. The role of poison, in short, the benefits of winter melon are many, ha ha!
Today, I will make another Cantonese dish that uses winter melon as the main raw material, called "Hundred-flowered preserved melon".
The Baihua in Cantonese cuisine is called "baihuajiao", which is made by smashing and whipping fresh shrimp, cuttlefish and an appropriate amount of pig fat. I don’t know how the master Cantonese cuisine mixes and prepares Baihuajiao when making Baihuajiao. The ratio of the formula I used to make the Baihuajiao by myself is generally: 300 grams of fresh shrimp meat, 100 grams of cuttlefish meat, and 50 grams of pork fat. The preparation method is to chop these ingredients into fine pieces, then use the back of a knife to repeatedly smash them into mud. After smashing into mud, beat them repeatedly in the cooking bowl. Monosodium glutamate, pepper powder, Shao wine and a little scallion ginger juice, adjust the flavor and beat evenly before use.
There are too many dishes using "baihuajiao" in Cantonese cuisine. For example, Baihuayuan pigeon, Baihuayuan chicken, Baihuayuan duck recipe, Baihuayuan mushroom, Baihuayuan fish maw, Baihuayuan abalone, Baihuayuan palm wings, Baihuayuan tofu, Baihuayuan melon ring, etc., a series of meat and vegetable dishes, I can't count them, and I haven't counted them. The method is also divided into steamed glutinous rice, braised glutinous rice, fried glutinous rice and so on. The one I made today is "Hundred-flowered preserved melon", which is winter melon, haha! The main methods are as follows;"
"Winter melon" is the best summer vegetable in summer. Winter melon can diuresis, reduce swelling, and detoxify. It can also relieve dryness, cool down, quench thirst, and it can also moisturize the lungs, promote body fluids, and reduce swelling. The role of poison, in short, the benefits of winter melon are many, ha ha!
Today, I will make another Cantonese dish that uses winter melon as the main raw material, called "Hundred-flowered preserved melon".
The Baihua in Cantonese cuisine is called "baihuajiao", which is made by smashing and whipping fresh shrimp, cuttlefish and an appropriate amount of pig fat. I don’t know how the master Cantonese cuisine mixes and prepares Baihuajiao when making Baihuajiao. The ratio of the formula I used to make the Baihuajiao by myself is generally: 300 grams of fresh shrimp meat, 100 grams of cuttlefish meat, and 50 grams of pork fat. The preparation method is to chop these ingredients into fine pieces, then use the back of a knife to repeatedly smash them into mud. After smashing into mud, beat them repeatedly in the cooking bowl. Monosodium glutamate, pepper powder, Shao wine and a little scallion ginger juice, adjust the flavor and beat evenly before use.
There are too many dishes using "baihuajiao" in Cantonese cuisine. For example, Baihuayuan pigeon, Baihuayuan chicken, Baihuayuan duck recipe, Baihuayuan mushroom, Baihuayuan fish maw, Baihuayuan abalone, Baihuayuan palm wings, Baihuayuan tofu, Baihuayuan melon ring, etc., a series of meat and vegetable dishes, I can't count them, and I haven't counted them. The method is also divided into steamed glutinous rice, braised glutinous rice, fried glutinous rice and so on. The one I made today is "Hundred-flowered preserved melon", which is winter melon, haha! The main methods are as follows;"
