Principles of Hunan cuisine: Spicy dishes with a lot of sauce, many containers, clever insulation, local seasonings accounted for 80%, with soy sauce, many times, the preparation of materials fine, fast food.

1, spicy dishes more sauce incense foot

Mention of spicy, have to say Sichuan cuisine, spicy dry incense enough to summarize. And Hunan cuisine is different from this spicy, hemp flavor to reduce the sauce is strong, it is a kind of spicy with a heavy savory flavor. This flavor has been accepted by various cuisines, a little change, can be adapted to the local market.

2, more containers, clever insulation

Most Hunan dishes, can be divided into a number of series according to the containers, such as dry pot series, iron plate series, casserole series, casserole series, and so on, just look at the containers know that the Hunan chef is very focused on maintaining the temperature of the dishes. Most of the dishes are served on the table in the form of fire heating, which not only enlivens the atmosphere, but also ensures the temperature of the dishes. In addition to heat preservation with the help of containers, Hunan cuisine is also more soup dishes, such as baby vegetables will be made with soup modulation, soup, naturally, also play a certain role in insulation.

3, local seasonings accounted for 80%

Into the Hunan kitchen, and other cuisines are different is that there are a variety of seasonings on the stove, to say the least, there are more than 20 kinds of, which is dominated by local seasonings. Liuyang's black bean, Chaling's garlic, Xiangtan's soy sauce, Shuangfeng's hot sauce, Changsha's Yuhe vinegar, Liuyanghe's Xiaoqu, Liling's ginger, and Spicy Girl's chili sauce are just a few of the seasonings used to highlight the personality of Hunan cuisine.

At the same time, there will be found the shadow of Cantonese cuisine seasonings, soy sauce king, XO sauce, oyster sauce, pork chop sauce, etc. have completely penetrated into Hunan cuisine and y influenced it. Hunan cuisine with a lot of seasonings, is precisely its dishes compound flavor of a reason.

4, with soy sauce, many times

Xiang chef with soy sauce is very alternative, very careful, unlike some chefs cooking, just dripping a spoonful of soy sauce. Hunan cooks use soy sauce into the dish several times, each time the number, role, the type of soy sauce are different. Such as Hunan stir-fried pork, only used salt, monosodium glutamate, soy sauce, the three seasonings, and fry the authentic flavor of Hunan cuisine all in the use of soy sauce.

5, the preparation of fine, fast food

A major feature of Hunan cuisine is that the food is extremely fast, the reason for this is because of the preparation work done. Many foreign chefs to study in Hunan, found that Hunan chef stir fry is very simple, start the pot, grab a handful of small ingredients, scoop a spoonful of seasoning, turn the pot out of the dish, is so simple process, stir fry out of the dish is unique.

Don't look down on this grab a handful of small ingredients and scoop a spoonful of seasoning, there is a great deal inside. Small ingredients, seasonings are pre-processed, fried garlic, soaking ginger water, dry-fried minced pork, homemade chili oil, etc., each of which is carefully crafted, play a decisive role in the flavor of the dishes.