百年品牌 口碑源远流长


Gourmet Kitchen
  • Boiled shrimp
    Boiled shrimp
    1. Wash the Jiwei shrimp, scrape off the shrimp thread, drain and set aside;
    2. Add an appropriate amount of water, add the chopped green onion and ginger slices, pour in a little white wine, and let the shrimps boil until they become red;
    3. Put it out of the pot and soak it in ice water quickly. , Pick up and drain the water;
    4. Pour an appropriate amount of "Fenyang Bridge" brand seafood soy sauce into the small dish.
  • White Ling Mushroom with Abalone Sauce
    White Ling Mushroom with Abalone Sauce
    1. Slice Bailing Mushroom, cook it under cold water, boil it and pick it up for use;
    2. Heat up the wok, add a little oil, add abalone juice, oyster sauce, a little dark soy sauce, and an appropriate amount of water, stir evenly, pour in the fished Bailing mushrooms, bring to a boil on high heat, and simmer for 20 minutes. Add appropriate amount of sugar and salt to taste, thicken evenly with water starch;
    3. In another pot, stir-fry the bean sprouts until fragrant and spread on the bottom of the plate; pour a small amount of peanut oil on the white ling mushrooms before they come out of the pot, and place them neatly on the plate.
  • Steamed Osmanthus Fish
    Steamed Osmanthus Fish
    1. The fish must be killed and washed, the blood must be drained, and the black mask of the fish belly must be removed.
    2. Use a small amount of salt, cooking wine (not necessary), or add some ginger foam. Apply the fish body to pickle a little. Remember to wipe the fish's abdominal cavity with a little bit of oil. Put the ginger slices into the fish's abdominal cavity. Place it on a dish and filter out the excess water.
    3. At the same time as the second step, boil water on a high fire. After the water is boiled, put the fish in the water and steam for ten to fifteen minutes.
    4. Turn off the heat and steam for about five minutes.
    5. Take out the fish and pour out the steamed juice from the plate. The fish is evenly placed with finely chopped green onions and ginger, and coriander is placed on both sides of the fish.
    6. Heat an appropriate amount of hot oil, add steamed fish soy sauce, and evenly pour it on the fish. The temperature of the hot oil immediately pushes out the aroma of ginger and green onions, and then drip in a few drops of Maggi Umami Sauce, a plate of delicious flavor and flavor The steamed yellow croaker is ready to serve.
  • Stir-fried Bitter Melon Skin with Garlic Black Bean
    Stir-fried Bitter Melon Skin with Garlic Black Bean
    1. Put the garlic bean drum sauce in the oil pan and saute;
    2. Pour the bitter gourd skin and stir fry;
    3. Add thin cornstarch water and a little salt, sugar and monosodium glutamate while frying (note: the bitter gourd will be very soft when it gets old).
    4. It will be ready soon, just one dish of fried cold melon skin with garlic and tempeh.
  • Stir-fried Lettuce with XO Sauce
    Stir-fried Lettuce with XO Sauce
    1.Cut the garlic into minced garlic, chopped green onion, and heat to 80%. Add the chopped green onion and part of the minced garlic to the pot. After the taste is tasted, add the lettuce and stir fry quickly. Then add an appropriate amount of "Fenyangqiao" brand according to personal taste. Fry the XO sauce. When the lettuce leaves become softer, add a tablespoon of water, turn to medium heat and simmer, add all the remaining garlic, and add salt when it is almost cooked.
  • Steamed pork belly with crude oil noodles and black soy sauce
    Steamed pork belly with crude oil noodles and black soy sauce
    1. Wash the pork belly and cut into pieces, and cut the onion into small pieces
    2. Stir the pork belly with crude oil noodles and salt, then add a few drops of peanut oil to taste
    3. Steam in a hot pot for 20 minutes
    4. Spread the chopped green onions on the pot, and a plate of delicious pork belly is ready
  • Dongpo Meat
    Dongpo Meat
    1. Stir-fried pork with ginger, aniseed, a little cooking wine, pierce the chopsticks thoroughly, wash in cold water and tie the rope
    2. A little oil, fry well and add Huadiao wine, dark soy sauce, light soy sauce, shallot knots, hot water over the meat
    3. Simmer for 20 minutes on low heat, then close the sauce on high heat
  • Braised ribs
    Braised ribs
    1. Wash and slice ginger, star anise, cinnamon
    2. Cut ribs into pieces and wash clean
    3. In a pot under cold water, boil the bleeding powder, pick up and set aside
    4. Add oil to the hot pot and stir-fry with rock sugar to make the sugar color, add the ribs, ginger slices, star anise cinnamon and stir-fry until the flesh becomes brown
    5. Add a spoon of cooking wine, 2 spoons of light soy sauce, 3 spoons of vinegar, add boiling water to submerge the ribs
    6. Simmer for 40 minutes on low heat, add appropriate amount of salt
    7. Wait until the soup is dry and out of the pot
Characteristic Products Of Fenyang Qiao

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