Recipe: Boiled Cantonese cuisine

Home Cooking Recipe: Boiled Cantonese cuisine


Burned back but the appetite has not come back, smash a bowl of clear porridge, with a burning heart, slowly activate the appetite.



  1. Garlic chopped flat into garlic, fry until golden fried to spare; add a small bowl of savory juice and broth / water in a small bowl, put in a microwave oven for 20 seconds, add a little salad oil and mix thoroughly;

  2. Wash the heart and wash the old leaves and roots, boil the water and add a small spoonful of salt and a few drops of cooking oil. Put the roots of the cabbage into the boiling water for 30 seconds until the color becomes darker. Second out

  3. A good dish can be plated whole, or you can change the knife to the plate; topped with the prepared seasonings, sprinkle with fried fragrant garlic.


Guangdong cuisine is also called vegetable 薹. It is the most common green leafy vegetable in Cantonese restaurant. It can be fried or fried. It is not only crispy and nutritious, but also has the effects of clearing away heat and detoxifying, sterilizing and lipid-lowering.

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