feature 1

There are many spicy dishes, and the sauce is full

When it comes to spicy, I have to say that Sichuan cuisine is spicy and dry. However, the spicy flavor of Hunan cuisine is different, the hemp flavor is reduced, and the sauce is fragrant. It is a kind of spicy with a thick and salty flavor. This taste has been accepted by various cuisines, and it can be adapted to the local market with a little modification.

Feature 2

More containers, clever heat preservation

Most Hunan dishes can be divided into several series according to containers, such as dry pot series, iron plate series, casserole series, casserole series, etc. Just looking at the containers, we can know that Hunan chefs pay great attention to maintaining the temperature of dishes. Most dishes are served in the form of fire heating, which not only enlivens the atmosphere at the scene, but also ensures the temperature of the dishes.

In addition to using containers to keep warm, there are also many soup dishes in Hunan cuisine. For example, when making doll dishes, they will be prepared with broth, and the soup is full, which naturally plays a certain role in keeping warm.

Feature 3

Local seasoning accounts for 81%

It enters the kitchen of Hunan cuisine. Different from other cuisines, there are various seasonings on the kitchen table, at least there are more than 21 kinds, among which local seasoning is the main one.

lobster sauce in Liuyang, garlic in Chaling, soy sauce in Xiangtan, hot sauce in Shuangfeng, jade and vinegar in Changsha, ditty in Liuyang River, ginger in Liling, hot girl Chili sauce, etc. The use of seasonings is enough to show the personality of Hunan cuisine.

At the same time, you will also find the shadow of Cantonese seasoning. Soy sauce, XO sauce, oyster sauce and ribs sauce have completely penetrated into Hunan cuisine and deeply influenced it. Hunan cuisine uses a lot of seasonings, which is one of the reasons why its dishes are rich in compound flavor.

four characteristics

raw materials, soil and slag

One of the reasons why Hunan cuisine is sought after is that the raw materials are "enough soil". It is this earthy flavor that makes it interesting because of its great customer adaptability.

Hunan's raw materials basically rely on local specialties to "support the noodles", such as bacon, which is a Hunan specialty. All meats such as livestock and aquatic products can be used for curing, with bright red color, strong smoke flavor and fat but not greasy.

There are also recently popular air-dried vegetables in Hunan raw material market, such as air-dried kohlrabi, air-dried beans, air-dried cucumbers, etc. Fresh vegetables are dehydrated and made into air-dried vegetables, which taste dry and fragrant.

before cooking, air-dried vegetables should be cooked with clear water, and the pan should be turned constantly when frying to prevent the taste from being too tough to bite. Special ingredients include sauce-flavored duck, crystal vermicelli, laba beans and so on.

five characteristics

cooked lard, spicy oil

many other cuisines have been studying hard why Hunan cuisine has such a mellow aftertaste. In fact, the secret lies in the two oils.

First, cooked lard

Chefs of Hunan cuisine are used to cooking with cooked lard, which is an important source of the unique flavor of Hunan cuisine. The dishes cooked with it should be eaten hot, otherwise there will be an oily smell after cooling, so Hunan cuisine often uses a fire to heat the dishes. While using cooked lard, Hunan cuisine masters will also add soybean oil, salad oil, sesame oil and butter to mix them.

Second, homemade spicy oil

It is different from Sichuan spicy oil, and it has a unique fragrance. It is boiled with fresh vegetables, and homemade spicy oil is used in almost every Hunan dish.

The preparation method is as follows:

1. Put 21kg of soybean oil and 11kg of pig oil into a pot, heat it to 31% heat, then add 1kg of celery block, carrot, dried onion, scallion, ginger and parsley, and 251g of fresh perilla leaves (for coloring and enhancing fragrance), and simmer for 41 minutes with low fire.

2. After taking out the above raw materials, put in 11 kilograms of self-ground pepper slices, simmer for 41 minutes, and filter.

Note:

Put the pepper slices in spoonfuls, fry them slowly, and don't let them boil.

six characteristics

Fine preparation and fast dish delivery

One of the major characteristics of Hunan cuisine is its fast dish delivery, and the reason is that it is well prepared.

Many foreign chefs go to Hunan to study, and find that the cooking of Hunan chefs is very simple. It's such a simple process to start cooking, grab a handful of small ingredients, scoop a spoonful of seasoning, and turn over the pot to serve dishes, but the fried dishes are unique.

don't underestimate this. Grab a handful of small ingredients and scoop a spoonful of seasoning, which is full of dried Kun. Small ingredients and seasonings are processed in advance, such as fried garlic, soaked in Jiang Shui, stir-fried minced meat, homemade spicy oil, etc., each of which is carefully made and plays a decisive role in the taste of dishes.

Feature 7

Use soy sauce and put it many times

The soy sauce used by Hunan chefs is very different and particular, unlike some chefs who just pour a spoonful of soy sauce when cooking. The soy sauce used in Hunan kitchen is divided into n times, and the quantity, function and types of soy sauce are different each time.

For example, Hunan small fried meat only uses three seasonings: salt, monosodium glutamate and soy sauce, and the authentic flavor of Hunan cuisine is all about the usage of soy sauce.

When cooking and frying, firstly, 211 grams of pork forelegs are marinated with 21 grams of delicious sauce, which can remove fishy smell and increase the bottom flavor, and will not rob the raw materials of their own flavor.

then stir-fry the marinated meat slices in a 51% hot oil pan. When the meat changes color (about 81% ripe), add 11 grams of soy sauce to increase the color, and the sauce color is red and bright.

when this dish is cooked immediately, 5 grams of soy sauce is added at last, and the sauce is cooked with quick and hot steam. Using soy sauce three times has different effects.