1, spicy dishes are all sauce.
Speaking of spicy, I have to say that Sichuan food is spicy and dry. Hunan cuisine, on the other hand, has different spicy taste, less hemp taste and a fragrant sauce. This is a kind of salty chili pepper. This taste has been accepted by various cuisines and can be adapted to the local market with a little modification.
2, multi-container, clever heat preservation
Most Hunan cuisine can be divided into several series according to containers, such as dry pot series, iron plate, casserole and so on. Just looking at the container shows that Hunan chefs pay great attention to keeping the temperature of dishes. Most dishes are heated by fire, which not only enlivens the atmosphere at the scene, but also ensures the temperature of the dishes. Hunan cuisine is not only insulated in containers, but also has many soup dishes. For example, when making doll dishes, it will be accompanied by broth, and the soup will be full, which naturally plays a certain role in heat preservation.
3. Local seasoning accounts for 80%
Entering the kitchen of Hunan cuisine is different from other cuisines. There are many kinds of spices on the stove, at least 20 kinds, among which local spices are the main ones. Liu Yang's Douchi, Chaling's Garlic, Xiangtan's Soy Sauce, Shuangfeng's Hot Sauce, Changsha's Jade Vinegar, Liuyang River's Xiaoqu, Liling's Ginger, Spice Girl's Hot Sauce, etc. The use of seasonings is enough to show the personality of Hunan cuisine.
At the same time, you will 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 for the rich compound flavor of its dishes.
4. Use soy sauce and put it many times.
The soy sauce used by Hunan chefs is very different and exquisite, unlike some chefs who pour a spoonful of soy sauce when cooking. The soy sauce used in Hunan kitchen is divided into several dishes, and the quantity, function and type of soy sauce used each time are different. For example, Hunan small fried meat only uses three seasonings: salt, monosodium glutamate and soy sauce. The authentic taste of Hunan cuisine lies in the usage of soy sauce.
5, fine preparation, fast food.
One of the characteristics of Hunan cuisine is that it is very fast, because it is well prepared. Many foreign chefs go to Hunan to study and find that the cooking skills of Hunan chefs are very simple. It's such a simple process to take a pot, grab a handful of ingredients, scoop a spoonful of seasoning and turn over the pot to serve, 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, fried minced meat and homemade spicy oil. Each dish is carefully made and plays a decisive role in the taste of the dish.