Recipe: Garlic Cantonese cuisine

Home Cooking Recipe: Garlic Cantonese cuisine


The quality of Guangdong cuisine is crisp and tender, with unique flavor and rich nutrition. The edible part per 100 grams contains vitamin C79 mg, and it has the functions of clearing away heat, detoxifying, sterilizing and lowering blood fat.



  1. Guangdong cuisine heart picked old roots washed, garlic chopped

  2. Put the oil in the pot, gently put it into the neat dish and stir fry until the color darkens the green leaves.

  3. Transfer a little salt, a small bowl of water. Cook for a minute or so, the pot is slightly sideways, allowing the water to lean towards the roots.

  4. Pan tray

  5. Wash the pot, pour a little oil, heat until it smokes, turn off the fire and add the garlic and sauté

  6. At this time, adjust the juice, a tablespoon of soy sauce, a tablespoon of oyster sauce, a little bit of sugar, add a small bowl of water, mix well

  7. Pour the soup into the pan and heat it to a small heat. Poured on the heart of the dish


1. If you don't fry, you can boil directly (salt and oil in water), and the individual feels more crispy. 2. Put the garlic in the oil heat and turn off the garlic to prevent the garlic from over-expanding.

Look around:

ming taizi durian tofu pizza pumpkin pork soup margaret noodles fish bread watermelon huanren jujube pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea cookies taro