Xiang cuisine has always attached great importance to the matching of raw materials, flavors penetrate each other, flavoring, especially hot and sour.
Because of its geographical location, Hunan's climate is mild and humid, so people like to eat chili peppers, used to refresh the damp. Sour pickles as a seasoning, accompanied by chili cooked dishes, appetizing and refreshing, favored by the unique local dietary practices. At the same time, stir-fry is also a Hunan people cooking specialty.
Xiangcai cooking characteristics, a long history, in the hot cooking, cold, sweet seasoning of the three categories of cooking techniques, each type of technique is less than a few, more than dozens of kinds. Comparatively speaking, Hunan cuisine, "simmer" is better, almost to the point of pure fire.
Simmering, in the color changes can be divided into red simmer, white simmer; in terms of seasoning there are clear soup simmer, thick soup simmer and milk soup simmer. Slowly simmered over a small fire, original flavor. Some dishes are crystalline and mellow, some are pure and nourishing, some are soft and rich, some are crispy and fragrant, and many of the dishes simmered have become famous delicacies in Hunan cuisine.
Changsha, Hengyang, Xiangtan as the center, is the main representative of Hunan cuisine. It is fine, with a wide range of materials, changing tastes, a wide variety of characteristics are: heavy oil color, affordable, in the taste focus on hot and sour, fresh, soft and tender; in the method of simmering, stewing, wax, steaming, stir-frying method is known.
Simmering, stewing, pay attention to micro-fire cooking, simmering flavor through the juice is thick, stewed soup clear as a mirror; waxy system including smoking, brining, barbecue, the famous Hunan bacon is smoked products, both for cold dishes, can be stir-fried, or steamed with high-quality broth; stir-fried to highlight the freshness, tenderness, aroma, spiciness, known in the city. Famous representative dishes are: "sea cucumber basin steam", "preserved meat and steam", "go oil black bean buckle meat", "spicy chicken "and so on, are famous dishes and delicacies.
When it comes to spicy, we have to say that Sichuan cuisine, spicy and dry incense is enough to summarize. The spicy Hunan cuisine is different from this, the numbness is reduced, the sauce is strong, it is a kind of spicy with a heavy savory flavor. This flavor has been accepted by the various cuisines, a little change, can be adapted to the local market.
Most Hunan dishes can be divided into several series according to their containers, such as dry pot series, iron plate series, casserole series, casserole series, etc. Just by looking at the containers, we know that Hunan chefs pay much attention to the maintenance of 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 a lot of soup dishes, such as baby vegetables will be used to make soup modulation, soup, naturally, also play a certain role in heat preservation.
Into the Hunan kitchen, and other cuisines are different, the stove on a variety of seasonings, at least 20 kinds of, which to the local seasoning.
Liuyang's black beans, 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, etc., the use of seasonings is enough to highlight the personality of Hunan cuisine.
At the same time, you will also find that there is the shadow of Cantonese cuisine seasoning, soy sauce king, XO sauce, oyster sauce, pork chop sauce, etc. has completely penetrated into Hunan cuisine and y influenced it. Hunan cuisine with more seasonings, it is its dishes compound flavor of a reason.
One of the reasons why Hunan cuisine is sought after, is that the raw materials "enough earth", it is the earth incense and earth color, so that it becomes a point of view, because there is a great deal of customers to adapt to the surface.
Hunan raw materials, basically relying on local specialties to "support the surface", like bacon is a Hunan specialty, where livestock and aquatic meat can be used for curing, red color, smoke flavor, fat and not greasy.
There are also raw materials market in Hunan recently popular air-dried vegetables, such as air-dried cabbage, air-dried beans, air-dried cucumbers, etc., the fresh vegetables after dehydration made of air-dried vegetables, the taste of dry incense.
The air-dried vegetables are fermented with water before cooking, and the pan is constantly turned when frying to prevent the texture from being too tough to bite. Specialty ingredients also include soy sauce duck, crystal vermicelli, and Lapa beans.
Many masters of other cuisines have been struggling to understand why Hunan cuisine has such a mellow aftertaste, and the secret is actually in the two main oils.
First, cooked lard
Xiang cuisine masters used to use cooked lard when frying, which is an important source of the unique flavor of Hunan cuisine. Cooked dishes with it should be eaten while hot, otherwise there will be a kind of oil smell when it cools down, so Hunan cuisine is often used to support the fire heating to keep the dishes warm. While using cooked lard, Hunan cuisine masters will also add soybean oil, salad oil, sesame oil, butter mixed with the appropriate.
Second, homemade spicy oil
It is different from the Sichuan spicy oil, no strong spice flavor, but has a unique flavor, it is boiled with fresh vegetables, and almost every Hunan dish will use homemade spicy oil.
Making methods are as follows:
1, 20 kg of soybean oil and 10 kg of lard together into the pot, heated to 30% hot, and then into the celery pieces, carrots, dry onions, scallions, ginger, cilantro, 1 kg each, 250 grams of fresh perilla leaves (coloring the role of aroma), simmering slowly over low heat for 40 minutes.
2. Fish out the above ingredients, down into 10 kg of self-grinding chili pepper flakes, and then simmer for 40 minutes, filtered that is.
Note:
When the next chili pepper slices should be put one spoonful at a time, slowly fry, do not make it boil the pot.
One of the main features of Xiang cuisine is that it is very fast, and the reason for this is because of the good preparation work.
Many foreign chefs go to Hunan to learn, and found that Hunan chefs frying 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, fried dishes are unique.
Do not underestimate the grab a handful of small ingredients and scoop a spoonful of seasoning, there is a great deal inside. Sprinkles, seasonings are pre-processed, fried garlic, soaking ginger water, dry-fried minced pork, homemade spicy oil, etc., each of which is carefully crafted, play a decisive role in the flavor of the dishes.
Such as Hunan stir-fried meat, only salt, monosodium glutamate, soy sauce, the three seasonings, and fried authentic Hunan cuisine flavor all in the use of soy sauce.
Cooking fried, the first 200 grams of pork forelegs, with 20 grams of Meiji-Fresh flavor sauce marinade to taste, play the role of fishy, increase the role of the bottom flavor, and will not rob the raw material of its own flavor.
And then the marinated meat into the 50 percent hot frying pan stir-fry, when the meat brown (about eight mature), under the 10 grams of soy sauce, to increase the role of color, to the sauce color red as appropriate.
When the dish immediately start the pot, the last under the 5 grams of soy sauce, with a sharp fire out of the pot gas, cooking sauce flavor. Use soy sauce three times, all for different purposes.
Below, please see a number of Hunan cuisine masters combined to bring you the production of Hunan cuisine:
Production: small hibiscus Huang Xianbing
Main ingredients:
250 grams of snail meat.
Ingredients:
70 grams of leek flowers, 10 grams of millet pepper, 5 grams of garlic, 5 grams of ginger, 5 grams of perilla.
Seasoning:
5g salt, 5g oyster sauce, 3g dark soy sauce, 2g aged vinegar.
Production:
1, put the pan hot, put canola oil, under the ginger, snail meat burst incense.
2, add salt, oyster sauce, old soy sauce stir fry, pour out and spare.
3, put vegetable oil, under the millet pepper, garlic fried, add salt, then add the stir-fried snail meat, add perilla, leek flowers, put a little vinegar can be.
Features:
This dish is full of flavor, and the snail meat is very strong, eat fresh and delicious, good wine.
Preparation: Baisha Bay Fashion Catering Chef Zhou Lizhong
Main Ingredients:
750 grams of male fish.
Ingredients:
150 grams of bean sprouts, 3 grams of garlic, 50 grams of dried chili, 3 grams of green onion.
Seasonings:
15g oil, 3g yellow ginger powder, 5g pepper oil, 3g salt, 10g cornstarch, 5g thirteen spices, 5g curry powder.
Making:
1, male fish slaughtered, scaled, cleaned, cut into 0.5 cm thick butterfly-shaped slices, under running water to remove blood.
2, the fish slices wipe salt, add cornstarch, egg white mix, marinate for 2 hours, blanch for 10 seconds.
3, bean sprouts washed, blanched until cooked, into the basin, the fish fillets covered in bean sprouts, evenly sprinkled with yellow ginger powder, thirteen spices, curry powder, garlic seeds, dried chili peppers, green onions, pepper oil.
4, the oil will be burned to 8 into the heat, poured in the basin. Can be brought to the table with fire.
Production:逅山. Nan Ting Jiang Zhou Jia
Main Ingredients:
240g of yellow patties, 100g of Longshan bacon.
Ingredients:
50g of big red pepper, 100g of Dutch beans.
Seasoning:
5g of salt, 5g of monosodium glutamate (MSG), 10g of soy sauce, 5g of Haitian soy sauce.
Production:
1, the patties cut into consistent size of the diamond-shaped pieces; large red pepper, Dutch beans, patties together with cut diamond-shaped pieces, standby.
2. Heat a wok, pour in salad oil (30g or so), add the yellow patties and fry until both sides are browned, then pour out and drain off the excess oil.
3. Stir-fry the Longshan bacon in the pan, add the Dutch beans, red pepper and seasonings, and stir-fry a little.
Characteristics:
Colorful, light taste, wax fragrance, patty cake glutinous incense.
Preparation: Xingcheng old flavor Liu Hui
Main ingredients:
1200 grams of male fish head.
Ingredients:
30 grams of soy sauce chili, 30 grams of millet pepper, 10 grams of ginger.
Seasonings:
5g salt, 5g MSG, 10g cooking wine, 20g salad oil, 10g black bean oil, 15g black beans.
Production:
1, fish head rough processing, clean up.
2, sauce chili and millet pepper cut into rice, wash, dry the water, fried in oil.
3, cover the seasoning on the fish head, make it taste, on the steamer for ten minutes.
4, out of the pot, dripping hot oil, can be.
Production: Impression of Phoenix Folklore Restaurant Liu Jian
Main ingredients:
100 grams of fresh pepper leaves.
Ingredients:
200 grams of flour, 100 grams of cornstarch, 10 grams of baking powder, 5 grams of custard powder, 1 egg.
Seasoning:
10g salt, chicken essence, 5g pepper powder, 1500g oil.
Production:
1, the above ingredients and seasonings (except oil) with water into a paste.
2. Heat a pan, add cooking oil in the pan and heat to seven mature.
3, put pepper leaves into the paste.
4, take out the pepper leaves in the paste and fry them in the pan until golden brown.
5, ready to pot and leaky dipper, the pot of pepper leaves directly into the dipper bucket, let the oil dripping into the pot, remove the pepper leaves on a plate can be.
Preparation: small hibiscus Huang Xianbing
Main Ingredients:
1500 grams of wild water fish.
Ingredients:
15 grams of ginger, 15 grams of garlic, 15 grams of green onion, 10 grams of star anise, 10 grams of cinnamon.
Seasoning:
25g of bean paste, 5g of salt, 3g of monosodium glutamate (MSG), 5g of soy sauce.
Making:
1, the first pot to cook, put vegetable oil, lard a little, under the ginger fried incense.
2, put the water fish, big fire incense, pour out and spare.
3, the pot is hot, put vegetable oil, bean paste stir-fried.
4, put star anise, cinnamon, green onions, yellow pepper, add stock, put salt, monosodium glutamate, soy sauce, small fire simmering seventy percent.
5, put a little pepper, add garlic, juice can be.
Characteristics:
Reddish color, spicy flavor, thick and tasty soup, soft texture.
Preparation: Hu fat a little flavor Hu Xijin
Main ingredients:
1500 grams of male fish.
Ingredients:
10 grams of wild peppercorns, 10 grams of ginger, 10 grams of garlic, 15 grams of millet chili, 10 grams of wild peppercorns, 10 grams of yellow chopped peppercorns, 10 grams of red chopped peppercorns, and 1500 grams of tube bones.
Seasoning:
100g canola oil, 10g monosodium glutamate (MSG), 10g chicken essence, 5g spicy fresh dew, 5g black bean sauce.
Production:
1, the male fish slaughter, clean.
2, canola oil, ginger, garlic, millet chili, wild peppers, yellow chopped peppers, chopped peppers (homemade) simmered into a fish sauce, tube bone simmered into a soup.
3, the pot into the salad oil 2500 grams burned to thirty percent heat, will be under the pot of fish fry through small fire.
4, fish out into the hanging pot, put 500 grams of stock and 300 grams of homemade fish salt can be.
Features:
Tender meat, sweet and delicious.
Preparation:
Main Ingredients:
250g of fresh pork belly, 300g of mushroom.
Ingredients:
50g of green pepper rings, 10g of garlic cloves, 10g of scallions.
Seasoning:
8 grams of salt, 2 grams of monosodium glutamate, 5 grams of pepper, 50 grams of lard.
Production:
1, fresh pork belly washed, cut into strips, fried in a frying pan, into the pressure cooker pressure eight minutes, standby.
2, apricot mushrooms cut into small finger-sized strips, oil spare.
3, under the lard, sautéed garlic cloves, add pork belly strips, apricot mushrooms, green pepper rings simmering.
4, add seasonings out of the pot, sprinkle with chopped green onions can be.
Features:
Fresh flavor, pork belly and apricot mushrooms taste pleasant.
Preparation: Tianyi Meixi Lake Fish House Yang Chuanzheng
Main Ingredients:
250 grams of pickled lotus root tips.
Ingredients:
15 grams of pancetta, 10 grams of green and red bell peppers, 5 grams of garlic seeds.
Seasoning:
5g salt, 6g Yipinshi, 6g oyster sauce.
Production:
1, the pickled lotus root tip knife; green and red bell peppers, pork cleaned knife.
2, put cooked lard in the pot, the meat stir-fried flavor.
3, put the garlic, green and red bell peppers, lotus root tip stir-fry, put salt, a fresh, oyster sauce seasoning, high heat and quickly stir-fry to taste can be.
Features:
Sour and spicy flavor, lotus root tip is crisp and fragrant.
Made by: Cao DaSpoon XieQiang