Hengyang is located in the concave axis zone of south-central China, which constitutes a typical basin situation and belongs to subtropical monsoon climate. Read the special snacks in Hengyang with me, I believe I can help you.
1, fried Toona roll
Fried Toona roll is a traditional snack in Hengyang. Raw materials: 200 grams of flour, 25 grams of wet starch, 2 eggs, about 500 grams of clean water, pork (half fat and half lean) 150 grams, clean winter bamboo shoots 100 grams, leeks (or leeks) 150 grams, and squid 100 grams. Methods: ① Sieve the flour, put it in a bowl, add eggs, wet starch and a little salt, add 150g water and mix well, then add 100g water and mix well, pour some water on the surface (to avoid peeling), cover it, and stir for two hours at about 24℃ (winter). (2) Pork, winter bamboo shoots and water-soaked squid are all cut into filaments, and the old roots of Toona sinensis are washed, and the leeks are washed and cut into 5 cm long sections. (3) Add lard to 60% heat in the pot, add shredded squid, shredded pork and shredded winter bamboo shoots to stir-fry until fragrant, add cooking wine, proper amount of salt and soy sauce, stir-fry, plate, cool, add Toona sinensis bud, shallot, sesame oil and monosodium glutamate and mix well to replace the stuffing. (4) Put the scalded egg skins on the chopping board one by one, with 25 grams of stuffing in the middle of each piece, and then stick the edges of the egg skins with gouache paste and wrap them into a cylinder with a bottom diameter of 4 cm and a length of 10 cm. ⑤ Heat the pan, add the vegetable oil to boil, put the Toona sinensis rolls into the oil pan one by one, fry them in medium heat until golden brown, remove them and put them on a plate. It tastes crispy and delicious.
2, pickled pepper rattle
Ingredients:100g dry screw.
Ingredients:100g pickled pepper, 50g cucumber.
Seasoning: 50g of vegetable oil, 3g of refined salt, 5g of monosodium glutamate, 3g of chicken essence, 4g of oyster sauce, 25g of Guangdong rice wine, 8g of steamed fish soy sauce, 25g of ginger, 5g of garlic, 20g of shallot, 2g of pepper oil, 4g of sesame oil, 5g of wet starch and fresh soup100g.
Method:
1. Soak rattlesnake slices in clear water, add onion ginger (20g) and Guangdong rice wine, steam them in a cage for one and a half hours until they swell, and take out the slices and blanch them for later use.
2. Peel the cucumber, cut it into pieces obliquely, blanch it and put it in a plate; 80g long red pickled peppers are cut into sections, and the rest are mashed; Slice ginger and garlic seeds.
3. Put the base oil in the pot, heat it, stir-fry ginger slices, garlic slices and pickled pepper powder, add rattlesnake slices, add pickled pepper segments, salt, monosodium glutamate, chicken essence, oyster sauce, steamed fish and soy sauce to taste, cook the fresh soup for a while, then collect the thick soup, thicken it, and pour sesame oil, pepper oil and soy sauce.
Features: fresh and tender, slightly spicy.
3. Taste Taurus hooves
Taste Taurus hoof raw materials: ingredients: ox hoof 750g. Ingredients: 50 grams of pepper. Seasoning: 750g of vegetable oil, 3g of refined salt, 5g of monosodium glutamate, 20g of oyster sauce, 5g of cooking wine10g, 5g of soy sauce, bean paste10g, spice pepper sauce10g, garlic seed10g, 5g of ginger and 3 shallots.
4, open screen Wuchang fish
Ingredients: Wuchang fish 1 (about 750g).
Seasoning: 20g vegetable oil, 5g refined salt, monosodium glutamate 10g, yellow lantern Chili sauce 15g, steamed fish black soybean oil 20g, shallot 10g, ginger 5g, perilla leaf 10g and pepper 5g.
Method:
1. Put chopsticks into the mouth of Wuchang fish, wring out gills and viscera, scale, chop off head and tail, then cut it from the back of the fish and cut it into blades with a width of 0.7 cm and abdomen connected.
2. Put the perilla leaves and ginger slices in the center of the disc, then put them on the head and tail, with the knife edge on the back of the fish facing outwards and placed in a fan shape around the head. Sprinkle salt, monosodium glutamate, yellow pepper sauce and steamed fish sauce on it, put it in a cage and steam for 10 minute, then take it out, sprinkle chopped green onion and pepper, and pour hot vegetable oil.
Features: beautiful appearance, delicate texture, fresh and spicy.
5. Fish powder
At present, fish meal is the most popular breakfast rice noodle in Hengyang. Fish meal is deeply loved by Hengyang citizens because of its delicious taste, thick soup, refreshing and nourishing the stomach after eating, strong satiety and difficulty in getting hungry. So that when distinguished guests arrive, the host often doesn't let them have breakfast in the hotel, but takes them to the fish meal shop and enthusiastically orders a bowl of fish meal for distant guests. After eating the fish meal, the guests shouted loudly and offered to "eat fish meal tomorrow morning" when they came to Hengyang next time. Hengyang people also like to treat people to fish meals in the morning. At present, the source of fish meal in Hengyang should be Zhajiang fish meal in Hengyang County.
6. Zhanjiang "fake mutton"
Zhijiang is a small town in Hengyang county, but there are many celebrities. Famous ministers in the late Qing Dynasty, great painters in the late Qing Dynasty and the early Republic of China, celebrities in education and famous writers were all born in this hot land. In Hengyang, when it comes to Slag River, people's first reaction in Aino Collida is neither dazzling perspective nor elegant hearing, but hot taste. As long as the word "Zhajiang" is spoken, saliva will be produced under your tongue, your forehead will sweat, and a dish name-"fake mutton" will flash through your mind. Zhajiang people open restaurants and list "fake mutton" as a store dish, which is highly recommended.
7.sea eggs
Sea egg is a local traditional dish in Hengyang, and it is also an indispensable dish for banquets and New Year's Eve dinners. When I was a child, I lived in the city with my parents and only went back to my hometown to reunite with my grandparents during the Spring Festival. Ma Pingchuan, my hometown in memory, did not leave a particularly deep impression on me. However, I can't forget the delicious dishes cooked by my aunt, especially the delicious sea eggs. The young second aunt is full of energy and inexhaustible. She is always busy in the kitchen alone, washing clothes, cutting vegetables, cooking, cooking, adding firewood and making a fire, all by herself.
8. Hengdong local dishes
Hengdong local cuisine is a special food in Hengdong County, Hengyang City, Hunan Province. Hengdong local cuisine is a kind of dish with unique local flavor, which is famous for its good flavor, delicious taste, nutrition and health care in Sanxiang and Huguang. Hengdong local dishes have a long history. In the Qing Dynasty, Sanzhang yellow pepper was named "Gongjiao" because of its crisp and delicious taste. In addition, yangqiao bran meat, Xintangpi, Cao Shi bean curd, Liu Xia salted egg, Shiwan crisp belly and other local famous dishes are also famous for a long time. Hengdong people used local materials and began to operate large-scale local dishes and restaurants in Hengdong.
9. Hengyang fish balls
The custom of fishing for balls in Hengyang has a long history. It is said that it was originally created by Peng Yulin. There are fish balls in the pottery bowl of Yulin Xiangyao in Zhajiang. Hengyang fish ball is famous for its unique shape and taste, and it is an indispensable dish for birthday celebration and Spring Festival holiday. I heard that the fish balls in Beitang Village, Lianhe Street, zhengxiang district are particularly delicious, so I traced them back to the past. After two days of observation and observation, I finally found out the process and tricks of playing fish balls, and tasted the delicious fish balls that are fresh, tender, delicious and refreshing.
10, Zhajiang rice noodles
Hengyang people have a mantra: a beautiful day begins with a bowl of rice noodles. If Hengyang people don't eat rice noodles in the morning, it's not breakfast at all. It can be seen that rice noodles are important to Hengyang people. There are many kinds of rice noodles in Hengyang, the most famous of which is Zhajiang rice noodles. Zhajiang rice noodles originated from Zhajiang Town, Hengyang County, Qiong Yao's hometown, and are now squeezed and eaten. When you walk into the Zhajiang rice noodle shop, you can see this scene-in the middle of the kitchen, a high powder pressing frame is on a large iron pot, and rice noodles are being pressed fiercely. The boiling water in the iron pot is boiling and steaming.
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