Lingnan stir fried "Baobei fried Huazhi Pian"(ling nan xiao chao bao bei chao hua zhi pian )

Lingnan stir fried "Baobei fried Huazhi Pian"

Introduction:

"Huazhipian" is the name of Lingnan area, and its scientific name is "cuttlefish". When making this dish, cuttlefish can be cut into single or double fliers, which is the most commonly used basic knife technique in Cantonese cuisine. When cutting, the knife should be skillful, because it is not a vertical knife, but a slice of cuttlefish with a slope knife. "Huazhipian" can also be cut into gill shaped single or double flyers, which will be more beautiful. Cantonese cuisine is the most exquisite in terms of knife work and heat. The chefs stir fry dishes very fast and work very hard. They often stay in front of the stove for a few hours, sweating in the hot summer, but their Kung Fu is always so skillful. The dishes they stir fry are beautiful and the heat is just right. Any onlooker who sees this scene will be amazed by the superb skill I'm so impressed! What I appreciate most is watching the Cantonese cuisine masters stir fry. They fly up and down, bow from left to right, and work very fast. Although they are nervous, they are busy and orderly. They seldom see the master splash oil on them, and their work clothes are always so clean. The beauty of the dishes is an art, but the cooking skills of the masters are even more art. Their skillful cooking skills are reflected in the whole set of beautiful actions at that moment! Today, we make a Cantonese dish stir fry with Lingnan characteristics, which is called "Baobei stir fry Huazhi Pian"

Production steps:

Step 1: make a few vertical strokes on the cuttlefish, two-thirds deep.

Step 2: then use the slope blade to form a pair of flyers, that is, draw one knife, and then disconnect one knife.

Step 3: slice the abalone into thin slices.

Step 4: put a little dry starch in cuttlefish slices and grasp well.

Step 5: mix the sauce; put 2G salt in the bowl.

Step 6: add 2 grams of sugar.

Step 7: add a little pepper.

Step 8: add 2 grams of chicken powder.

Step 9: add another 10 grams of Shaojiu to the bowl.

Step 10: mix with water.

Step 11: bring the soup pot to a boil and put the cuttlefish fillets in water.

Step 12: take out the cuttlefish after color changing.

Step 13: mix abalone slices with ingredients.

Step 14: take out the water for standby.

Step 15: heat up another pot, add appropriate amount of scallion oil, heat up the oil and add all the ingredients.

Step 16: turn it over high heat twice, then pour in the mixed sauce and stir well.

Step 17: after the sauce is gelatinized, add the remaining oil and remove from the pan.

Step 18: get out of the pot and serve while it's hot. It takes two minutes for the operation to complete.

Materials required:

Bob: 100g

Fresh cuttlefish: 120g

Bamboo shoots: 25g

Red pepper slices: 20g

Winter bamboo shoots: 20g

Salt: 2G

Sugar: 2G

Chicken powder: 2G

Pepper: a little

Yellow rice wine: 10g

Onion oil: 20g

Starch: appropriate amount

Note: this dish features: fresh materials, beautiful color, delicious taste, fast production. Warm tips: 1. The material must be fresh. The flower pieces can be fried separately or with other ingredients. 2. No matter what kind of slice is cut, the thickness and size of the slice must be cut evenly, so that it can be heated evenly, and the product can reach the perfect state, and the taste is good. 3. All stir fry need fast, cooking must not be muddy, will affect the quality of the finished dish. This kind of home-made Cantonese dish with large spoon is ready for small stir fry of "Baobei stir fried flower slices". This dish tastes delicious. It's a good choice to drink with food! For your reference!

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ling Nan Xiao Chao Bao Bei Chao Hua Zhi Pian