Lingnan Stir-fried "abalone Stir-fried Scalloped Chips"
by Large frying spoon
Favorite
Difficulty
Easy
Time
10m
Serving
2
"Flower stick slices", this is the name of the Lingnan area, the scientific name is "cuttlefish". When making this dish, the cuttlefish can be cut into single or double flying slices. This is the most commonly used basic knife method in Cantonese cuisine. When cutting, the knife should be skillful, because it is not cut with a vertical knife, but a thin slice of cuttlefish with a slope knife.
"Flower branch slices" can also be cut into single or double fly slices in the shape of fish gills, which will be more beautiful. Cantonese cuisine pays attention to knives and heat. The chefs cook food very fast and work very hard. They often stand in front of the stove for a few hours. Sweat and sweat in the hot summer, but the skill under their hands is always so skillful. The dishes are beautiful and beautiful, and the heat is just right. Any bystander who sees this cooking scene will be amazed and be impressed by the superb skills!
What I admire most is watching the Cantonese chefs cooking. I can see that they fly up and down and bow left and right. The hands are quite fast. Although I work nervously, I am busy and orderly. I rarely see the master splashing oil on the body. The work clothes are always so clean. net. The beauty of the dishes is an art, but the cooking skills of the chefs are even more of an art. The skillful cooking techniques are reflected in the complete set of beautiful actions at that moment!
Today, I will make a Cantonese dish with Lingnan collocation characteristics, called "Bao Bei Stir-fried Huazhi Slices", the main methods are as follows;"
"Flower branch slices" can also be cut into single or double fly slices in the shape of fish gills, which will be more beautiful. Cantonese cuisine pays attention to knives and heat. The chefs cook food very fast and work very hard. They often stand in front of the stove for a few hours. Sweat and sweat in the hot summer, but the skill under their hands is always so skillful. The dishes are beautiful and beautiful, and the heat is just right. Any bystander who sees this cooking scene will be amazed and be impressed by the superb skills!
What I admire most is watching the Cantonese chefs cooking. I can see that they fly up and down and bow left and right. The hands are quite fast. Although I work nervously, I am busy and orderly. I rarely see the master splashing oil on the body. The work clothes are always so clean. net. The beauty of the dishes is an art, but the cooking skills of the chefs are even more of an art. The skillful cooking techniques are reflected in the complete set of beautiful actions at that moment!
Today, I will make a Cantonese dish with Lingnan collocation characteristics, called "Bao Bei Stir-fried Huazhi Slices", the main methods are as follows;"
