1. ribs lotus root soup
Ribs lotus root soup is one of the necessary dishes for Hubei people to receive distinguished guests. It is a classic soup dish in Hubei province and belongs to Hubei cuisine. It is made of lotus roots and meat bones produced in Hubei, and simmered with slow fire until the meat is rotten and boneless. This dish not only has the sweetness of lotus root, but also has the fragrance of ribs. Lotus root slices taste tender and glutinous, and the soup is fragrant and sweet.
Ribs lotus root soup's practice is to first blanch the chopped ribs with boiling water, remove them and dry them. Stir-fry the ribs in oil in a wok, then put them in a crock, add some warm water, and add salt after the water boils. Select the old lotus root, peel it, wash it, cut it into irregular diamonds, add a little salt and mix it raw. When the ribs are half cooked, pour the lotus root into the pot, stir-fry and boil, add salt according to personal taste, put the meat into the soup bowl after it is rotten, and sprinkle with some chopped green onion and pepper. It is characterized by rotten meat and delicious soup. This dish is delicious, nutritious, appetizing and enriching blood, and can also replenish qi and calcium.
Ribs lotus root soup uses lotus roots and meat bones produced locally in Hubei, and simmers them with slow fire until the meat is rotten and the bones are off. Lotus root blocks taste tender and waxy, with a fragrant and sweet soup, and the lotus root fragrance and meat fragrance are perfectly integrated. Ribs lotus root soup, as the first batch of 2 1 dishes, was selected into the standard list of Chu cuisine, and was also selected as "Top Ten Famous Cuisine of Chu Cuisine" by Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine of Chinese Cuisine in Hubei" by China Cuisine Association.
2. steamed wuchang fish
Steamed wuchang fish is a famous traditional dish in Hubei, belonging to Hubei cuisine. When making, fresh Wuchang fish is usually used as the main material, accompanied by mushrooms and bamboo shoots, and seasoned with chicken soup. It tastes tender and delicious. "Only drink Changsha water and eat Wuchang fish", a poem by Chairman Mao, made Wuchang fish famous all over the country and became a signature dish in Hubei. There are many ways to make Wuchang fish, such as steaming, braising, netting, sliding, boiling and roasting, among which steamed wuchang fish, braising Wuchang fish and scallion-roasted Wuchang fish are the most famous.
Steamed wuchang fish's main practice is to draw a bluegrass flower knife on both sides of the cleaned fish, scald it with boiling water and put it in a steamer. Put the chopped mushrooms, cooked ham and winter bamboo shoots in a certain order, sprinkle with diced pork fat, green beans, scallion, ginger slices, refined salt, Shaoxing wine and clear soup, steam them in a drawer for about 65,438+00 minutes, and then take them out.
Steamed wuchang fish, as the first batch of 2 1 dishes, was selected into the standard list of Chu cuisine, and was also rated as "Top Ten Famous Cuisine in Hubei Province" by the Hubei Provincial Government, while Wuchang Fish with Onions was rated as "Top Ten Famous Cuisine in Chu Cuisine" by the Hubei Provincial Department of Commerce and "Top Ten Classic Cuisine in Hubei Province" by the China Cuisine Association.
3. Jiayu fish balls
There is a diet custom of making fish balls all over Jingchu. Jiayu fish balls originated in Pazhou Bay, and the Yangtze River flows eastward, but they turn westward in Pazhou Bay, Jiayu County, so the fish here are particularly fresh, and the fish balls are different.
The practice of Jiayu fish tank: firstly, remove the spines from the fish, then cut it into pieces, slice ginger and onion, put it into a blender, add egg white, a little monosodium glutamate, white pepper and water, speed up from slow to fast, and stir it into smooth fish slurry. Pour the stirred fish sauce into a basin, add salt and stir by hand. After a little force, add lard and continue stirring until the fish paste is firm and elastic. The pot is filled with cold water and won't light. Squeeze the fish paste into fish balls by hand and scrape it into the water with a spoon. The gesture of squeezing the fish circle is that the thumb of the left hand crosses the surface of the curved index finger and squeezes the fish circle from the circular hole surrounded by the index finger and the palm. After all the fish balls are squeezed dry, ignite and boil. When the water is about to boil, turn down the fire, and then turn it off. When eating, it can be steamed and heated, dipped in vinegar, or eaten in hot pot.
Jiayu Royal Garden has successively won the Best-selling Product Award of Hubei Agricultural Expo, and has been rated as a satisfactory product by the Provincial Consumer Council for many times. "Pazhouwan" trademark was rated as a famous trademark in Hubei Province by the Provincial Administration for Industry and Commerce. At present, Jiayu Royal Garden has been marketed at home and abroad.