/8d 5494 eef 0 1f3a 296 194 df 079225 BC 3 15d 607 c 9 e？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 85 Liuyang steamed cuisine is a traditional cuisine in Hunan cuisine. It is said that it originated in the Ming Dynasty and has developed for more than 500 years. Mainly steamed preserved vegetables, the basic dishes are: dried lentils, steamed diced bacon, steamed ham, steamed potatoes with chopped peppers, steamed Tujia bacon, steamed eggs, steamed eggplant, steamed dried bean curd, steamed taro, steamed white tofu, dried bean curd, yellow tofu, black tofu, stinky tofu, white tofu, braised tofu and steamed green pepper. There are also many steamed dishes in Liuyang. Liuyang steamed cuisine is a traditional and unique cuisine in Hunan cuisine, which originated in the east of Liuyang and has a history of nearly 600 years. According to legend, at the end of Yuan Dynasty and the beginning of Ming Dynasty, Zhu Yuanzhang sent troops to fight with Chen Youliang. For a time, wars were frequent, and Liuyang people had to hide in the mountains to avoid official arrest. In order to avoid smoking in cooking, clever Liuyang people steamed the dishes with rice, which not only saved cooking time, but also made it difficult to expose their whereabouts. According to ancient county records, Liuyang has always been rich in fireworks, chrysanthemum stone and love birds. Nowadays, fireworks and chrysanthemum stones are world-renowned, and Liuyang steamed vegetables are booming. According to legend, Sun Simiao, the drug king of the Tang Dynasty, lived in seclusion in Sunyin Mountain, Liuyang, and wrote Thousand Women and Thousand Women's Wings. He loved steamed vegetables and was obsessed with studying the nutritional value and efficacy of steamed vegetables. He lived 1, 0 1 years. Li Yi, the founder of fireworks, also entertained the villagers watching the fireworks with steamed vegetables. According to legend, in 1927, the villagers in Wen Jia, Liuyang hosted Mao Zedong and the garrison in the autumn harvest uprising with "Liuyang steamed vegetables"; 1955, General Wang Zhen entertained "8,000 Hunan women" with Liuyang steamed vegetables in the upper Tianshan Mountains.
/5366d 0 160924 ab 1802 1 debfe 3 efae 6 CD 7 a 890 beb？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 85 food features Liuyang steamed vegetables are healthy, delicious, cheap and fast. Mainly steamed preserved vegetables, the basic dishes are: dried lentils, steamed diced bacon, steamed ham, steamed potatoes with chopped peppers, steamed Tujia bacon, steamed eggs, steamed eggplant, steamed dried beancurd, steamed taro, steamed white tofu, dried beancurd, yellow tofu, black tofu, stinky tofu, white tofu, braised tofu, steamed green pepper, steamed fish head and steamed taro. Steamed vegetables are rich in color, mostly spicy. However, because steam can extinguish fire, detoxify and moisten the lungs. Cooking steamed vegetables is very particular. First of all, never steam quickly in a pressure cooker or electric stove. Most stores get up early, buy fresh vegetables or prepare special dishes, and then open the steamer for a long time. Some dishes should be steamed, steamed, steamed, such as steamed papaya, steamed seven times, and finally taste the taste of rock sugar, which is delicious. The bowls of steamed vegetables are mostly frosted coarse porcelain, or simply cut bamboo from the mountain and put the steamed vegetables in bamboo tubes. The fresh fragrance steamed with bamboo is even more delicious. There are many kinds of peppers used for steaming vegetables, including chopped pepper, red pepper, fresh green pepper, pickled pepper, pickled pepper, wild pepper, dried green pepper and so on. Different dishes. Adding different peppers and different seasonings naturally makes the taste different.
/b 03533 fa 828 ba 6 1 ecfb 2c 2e 64 a 34970 a 3 14 e 599 e？ X-BCE-process = image/resize，m _ lfit，w _ 450，h _ 600，limit _ 1/quality，q _ 85。 The weight of steamed vegetables is very small, not exceeding the size of a small bowl for eating. So it is not suitable for seafood. Only for a long time. A little more. Just eat 7 points for everything. Lose weight if it tastes good. We have to leave a aftertaste. I want to eat steamed vegetables next time. You have to add one or two soups to eat Liuyang steamed vegetables. Nothing tastes good, but tofu is the best. Water tofu is boiled with broth that has been boiled all night. Sprinkle a layer of pickles and shallots in front of the bag and put two pieces of water spinach. When the heat is good, it is soft and delicious, and the soup is fresh and light. There are several cauldrons in front of the restaurant. There is a steamer as high as five or six stories in the pot. The water in the pot is always on, and whenever guests come to the store, they will be led to choose. There are many kinds of steamed vegetables, such as bamboo tube steamed ribs, dried bean curd steamed meat, preserved fish steamed sausage, steamed edamame, steamed radish slices and steamed taro. Although the varieties are different in color, one thing is the same, that is, no matter what is steamed, the top of the mountain is mostly red and bright dried Chili slices or a few black Liuyang lobster sauce. Steamed dishes are all steamed in advance, and there are many varieties, so it is the easiest to operate in fast food mode in Hunan cuisine, and those Liuyang steamed restaurants in Changsha often become places for friends to eat. Summary: Steamed vegetables are not only convenient, but also delicious. There are all kinds of dishes. You can order anything you want. In Hunan, steamed vegetables are more authentic.