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w, etc 粵菜有超過 20多種的烹飪技法,尤 擅長尤以炒、煎、燜、炸、煲、燉、扣 ? Accurate dosage of ingredients 用量精而細(xì) Emphasize the Decorating and the color 注重顏色,裝飾美而艷。 Cooking skills Main ingredients : Spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil Ginger, peppers, spices, white pepper, anise used with caution Xo sauce 、 fish sauce, sand tea sauce, mei cade sauce, ginger wine sauce The condiment The condiment ? 主要配料:蔥、糖、鹽、醬油、黃酒、玉米淀粉、醋、大蔥蘸少量油、和 麻油 ? 謹(jǐn)慎使用生姜 , 辣椒 ,五香粉 ,白胡椒粉 , 八角。 ? Xo醬 、魚露、沙茶醬、梅羔醬、姜酒等調(diào)味品 Flavor features ? Attach great importance to mouthfeel 菜肴 注重良好的 口感 ? Be famous for the taste of light 、fresh、 crispy、 smooth which stand for south china s character 講究 清、鮮、爽、嫩、滑,體現(xiàn) 濃 厚 的嶺南 特色 五滋:酸、甜、苦、辣、咸; 六味:清、鮮、嫩、爽、滑、香 Cantonese cuisine feature