What is Cantonese cuisine?

Guangcai, scientifically known as "leaf taro", also known as "taro lotus", "taro seedling", "green peel leaf", "single peel leaf", is mainly produced in Guizhou, Hunan, Jiangxi, Guangdong, Guangxi and other places. It is a perennial wild vegetable, the stems and leaves growing on the ground are edible, mostly on the market in autumn, and relatively common in southern my country.

What is Cantonese cuisine like?

The plant of Guangcai can reach a height of 1.2m, with underground corms, purple-black petioles and veins, which are very eye-catching. The flower of Guangcai is a spathe inflorescence. The taro is edible, with thick tubers, several lateral corms, which are obovate and have petioles on them.

Cantonese cuisine

1. Cold salad

First, wash the Chinese cabbage and set it aside. Pour appropriate amount of light soy sauce into a bowl. Cut 2-3 cloves of garlic into minced garlic and put it in a bowl for later use. Add a little salt to the pot, add appropriate amount of water and bring to a boil, then put in the washed Chinese cabbage. Put the blanched Chinese cabbage into a plate, add a little oil to the pot, heat it over high heat, pour the hot oil into the bowl with the minced garlic, and finally, sprinkle the prepared sauce on top.

2. Stir-fried pork with Chinese vegetables

Cut the pork belly, heat a pot and add a small amount of cooking oil, pour the meat into the pot, stir-fry over low heat until the pork fat comes out, then turn to high heat, and stir-fry until the pork fat is almost out, then pack the lard! Then add star anise, cinnamon, fennel, shallots, salt, sugar, and some sauce, continue to stir-fry until fragrant, then add dark soy sauce, pour in cooking wine, about a small wine glass, add water to cover the noodles, bring to a boil over high heat, then simmer over low heat until the water is dry.

The efficacy and function of Guangcai

Cantonese cuisine is rich in nutrients such as protein, carbohydrates, calcium, iron, phosphorus, carotene, niacin, vitamins, etc. It is a relatively healthy green food. Eating more of it can supplement the trace elements needed by the human body.

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