Fresh start, just desserts

By Li Yingxue | China Daily | Updated: 2019-08-23 08:59
Double-boiled grouper soup.[Photo provided to China Daily]

"Each part of the fish needs a separate cooking method to make its flavor shine, and the cooking times also vary," says Lau.

Lau thinks the key to Cantonese cuisine is to keep the original flavors of the fresh ingredients.

His wok-fried abalone with scallions proves his skills in Cantonese cooking as it only takes two minutes to make-the fresh abalone is pan-fried for just a minute before scallions are added and fried along with it over a high heat for a minute more.

"When the abalone starts to curl, it means it's ready and you need to plate it straight away. The key is you have to keep watching it and turn off the heat at the right moment," he says.

|<< Previous 1 2 3 4 5 6 7 Next   >>|

Related Stories

Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349