Exercise:
1. Wash and chop the ribs. Put a proper amount of vegetable oil in the pot, heat and stir-fry, then add ginger and onion, and then put the ribs in the pot and stir-fry; 2. After the meat turns white, add soy sauce, cooking wine and sugar, and then add the boiled water that just drowned the ribs; 3. After the fire rolls down, simmer for about 20 minutes. After the ribs are cooked, add a proper amount of salt according to the amount of salt, and then change the fire to collect the concentrated juice.
Question 2: How to cook braised pork ribs with Hunan flavor? The main ingredient ribs 1.5 kg or so.
Dried Chili: about 20; Zanthoxylum bungeanum: about 30-40 capsules; Ginger: a big piece; Garlic: 6 or 7 petals; Onion:1; Salt; Monosodium glutamate; Sugar.
working methods
1, blanch the ribs first, and pick them up.
2. After the pan is hot, add a little oil, wait a moment, add dried pepper, pepper, ginger, garlic and sugar, stir-fry for about 2 minutes, then add ribs and green onions, and then add a little rice wine (personally, white wine can also be added).
3. Wait until the ribs change color (only about 2 minutes), add boiling water, the water is just full or slightly less than the ribs, boil over high fire, and stew over low heat until cooked (it took me 40 minutes).
4. Add the right amount of monosodium glutamate, stir fry, turn off the fire and simmer for another 5 minutes.
Question 3: How to cook braised pork ribs in Hunan? Answer patiently! Jianli 1258bqjfdpjefu Ingredients: ribs or small ribs Ingredients: ginger, onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate and boiled water. Practice: put a proper amount of vegetable oil in the pot, heat the ginger and onion, stir-fry the ribs, and add soy sauce, cooking wine and sugar after the meat turns white. After the ribs are cooked, add a proper amount of salt according to the amount of salt, and then change the fire to collect the juice. The last delicious braised pork ribs are ready. If someone likes sweet and sour pork ribs, they can add vinegar and more sugar.
Question 4: What are the specialties in Hunan and how to make them? "Stir-fried meat with Chili, chopped fish head" 25 delicious recipes (pictures and texts) that make your husband drool, a total of 25 recipes.
1, braised snapper
2. The practice of apo tofu
3. homemade potato cake
4. Teach you to cook braised pork.
5. Warm winter melon balls in winter
6. Nourish lamb chops in winter
7. Beef slices with pickled peppers
8. Sweet and sour hairtail
9. Beijing-style braised prawns
10, French fries box
1 1, spicy fish fillet
12, super simple and easy omelet
13, rotating banana
14, nourishing mutton stew in winter
15, pine kernel corn
16, chilli shrimp
17, old jar chicken feet
18, pickled loach
19, farm fish
20, Chili fat sausage
2 1, self-salted salted eggs
22, glutinous rice bacon roll
23. Soft coconut balls
24. Taste the ribs and keep them fragrant.
25, salt and pepper ribs
Braised snapper (full record)
1. I bought a bighead carp (it feels too small. If I caught this kind of bream when I was a child, I would set it free. Unfortunately, bighead carp weighing more than 2-4 kg in my hometown is rarely seen in the market. In fact, it's best to have bighead carp in the Yangtze River. It's estimated that all the good things in childhood are going extinct. Necessary ginger and onion.
2. Pay attention to cleaning the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish!
3. cut the flower knives on both sides of the fish-it will be easy to taste.
4. Because the fish is small, you don't need to cross it, just cut it obliquely for 3 knives-pay attention to cutting the meat obliquely, not straight!
5. Sprinkle some salt evenly on both sides of the fish, even the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping powder, because I think it destroys the taste of fish skin!
6. Put the prepared fish on a plate, with shredded ginger, minced garlic, dried peppers and some green onions! Several colors look good together!
7. pull the pot. After the oil burns blue smoke, stir-fry the ingredients. Don't burn too much, mainly stir-fry incense.
8. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention to red pepper, it will not look good.
10. The remaining oil is used for frying fish! The oil temperature is 6 minutes.
1 1. Just light yellow on both sides, or slightly fried! ! Be careful when turning over the fish. If you break it, you will break the pot.
12. Then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the whole family will do it in their own way! Adding the most important yellow wine+soy sauce after boiling is a step of deodorization and dyeing!
13. Add the previous ingredients and cook together. Add a little salt to the soup, and consider the amount, because soy sauce is salty, and the sauce should be added later, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating!
14. Add a spoonful of bean paste, which is my favorite ~ ~ My hometown is basically homemade red pepper paste!
15. If you cook for a while, the fish will be cooked. Cooking for a long time is easy to damage the shape!
16. Now put the fish on the plate and sprinkle with onion leaves-do you think this is done?
17. There is some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!
18. The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!
19. It's done. Looks good!
The practice of tofu (illustrated)
1. Preparation materials: diced tofu (medium hardness), minced beef, bean paste, salt, wine, chopped dried peppers, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.
2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or minced beef with the above seasonings. stir-fry
3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.
4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.
5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!
Homemade potato cake (illustration)
1. Wash potatoes and steam them in a steamer (it's good to heat them in a pressure cooker privately, and it's very convenient! However, the suggestion is useless and too high ... >>
Question 5: What are the home-cooked dishes of Hunan people? Stir-fried meat with Chili, braised crucian carp, fried chicken with ginger, flavored frog, eggplant beans, dried pork, watercress and boy bone stew.
Question 6: What are the characteristics of Hunan cuisine? Hunan cuisine is Hunan cuisine, represented by Changsha cuisine. Hunan cuisine has a national unified flavor. Mainly popular in Hunan. There are Hunan restaurants in most parts of China. It is the third largest folk food. The reason why Hunan cuisine is so famous is that it has the following seven characteristics: Hunan cuisine is much spicy, and the sauce flavor is enough to make it spicy. I have to say that Sichuan food is hot 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. Hunan cuisine has many characteristics of two containers, so most Hunan cuisine can be divided into several series according to containers, such as dry pot series, iron plate series, casserole series and casserole series. Just looking at the container shows that Hunan chefs pay great attention to keeping the temperature of dishes. Most dishes are served in the form of fire heating, 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. Hunan cuisine is characterized by three local seasonings, 80% of which enter the kitchen of Hunan cuisine. Different from other cuisines, there are various seasonings on the stove, at least more than 20 kinds. Among them, local seasonings are the main ones, such as Liuyang Douchi, Chaling Garlic, Xiangtan Soy Sauce, Shuangfeng Hot Sauce, Changsha Jade Vinegar, Liuyang River Xiaoqu, Liling Ginger, Spicy Girl Chili Sauce and so on. The use of spices is enough to show the personality of Hunan cuisine. Colleagues will also 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. Hunan cuisine is characterized by four major raw materials, and one of the reasons why Hunan cuisine is sought after is that the raw materials are "earthy enough". It is this earthy flavor that makes it interesting and has great customer adaptability. Hunan's raw materials are basically supported by local native products. Bacon, for example, is a specialty of Hunan. All kinds of meat, such as livestock and aquatic products, can be pickled, with bright red color, rich smoke and fat but not greasy. There are also recently popular air-dried vegetables in Hunan raw material market, such as air-dried kohlrabi, air-dried beans and air-dried cucumbers. Fresh vegetables are dehydrated and made into air-dried vegetables, which taste dry and fragrant. Before cooking, use clear water for air-dried vegetables, and turn over the pan constantly when frying to prevent the taste from being too tough and biting. Featured ingredients are sauce-flavored duck, crystal vermicelli, laba beans and so on. Hunan cuisine is characterized by five-cooked lard and spicy oil. Many other cuisines have been trying to study why Hunan cuisine has such a mellow aftertaste. In fact, the secret lies in these two oils. First, cooked lard. Chefs of Hunan cuisine are used to cooking with cooked lard, which is an important source of Hunan cuisine's unique flavor. The dishes cooked with it should be eaten hot, and after cooling, they will have oily taste, which will affect the appetite of diners. Therefore, Hunan cuisine is often heated by fire to keep the temperature of the dishes. When cooking with cooked lard, soybean oil, salad oil, sesame oil and butter can also be added for mixed use. Second, Hunan chefs make their own spicy oil. It's different from Sichuan spicy oil. It has a unique fragrance and is cooked with fresh vegetables. Almost every Hunan dish will use homemade spicy oil. The preparation method is as follows: 20 kg of soybean oil and 0/0 kg of lard/kloc-are put into a pot, heated to 30% heat, then celery, carrot, dried onion, onion, ginger, coriander 1kg, and 250 g of fresh perilla leaves (for coloring and fragrance enhancement) are added, and the mixture is slowly boiled for 40%. Take out the above raw materials, add 10 kg of self-ground pepper slices, simmer for 40 minutes, and filter. Pay attention to put the pepper slices in spoonfuls and fry them slowly, don't boil them. The characteristics of Hunan cuisine are six: careful preparation and fast cooking. One of the characteristics of Hunan cuisine is that it is cooked quickly. The reason is that the preparation work is well done. 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. Hunan cuisine is characterized by seven uses of soy sauce. It is very different and particular to put soy sauce n times in Hunan kitchen, unlike some chefs who pour a spoonful of soy sauce when cooking. The soy sauce used in Hunan kitchens is divided into n times, and the quantity, function and types 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 use of soy sauce. When cooking, first cook 200 grams of pig forelegs with 20 grams of beauty ... >; & gt
Question 7: Home cooking. How to make ribs delicious? Simple! Thank you. Wash the ribs first, then blanch them in water, drain all the blood inside, cook the ginger slices in water alone until they are 80% cooked, then take them out, fry them, and stew them with soy sauce, salt, sugar and vinegar. It tastes sweet and sour, and it feels good.
Question 8: What are the delicious characteristics of the fish head with chopped pepper in Hunan cuisine? This kind of fish is tender, thick in soup and delicious in flavor. The special chopped pepper sauce with this dish often surprises diners. At first glance, the protagonist of this dish seems to be the head of bighead (commonly known as male fish, also known as bighead). In fact, the special chopped pepper sauce played a finishing touch. Characteristics of hand-torn peasant chicken: crispy skin and crisp meat, tearing and eating, with unique flavor. Characteristics of beer duck: Beer duck is a good food with endless aftertaste, tender and slightly spicy, slightly beer-flavored, unique flavor, and has the effects of clearing heat, appetizing, diuresis and dehumidification. Characteristics of bandit ducks in Xiangxi: local bandits in Xiangxi. Stewed for more than three hours, the old duck was cooked with "bandit kung fu", and it tasted rotten but not scattered, a little spicy. Features of griddle frog: the meat quality of griddle pheasant is very delicate, and only bones are left when it is gently sucked. Features of the snail meat in the griddle: Miao village still treats guests in the form of "fire pond" to show its grandeur. The wok on the fireplace stirred and gradually extended into a dry pot-the placement of raw materials in the pot is arbitrary, and usually the dry pot chicken is the best dish. At first, griddle was only a local "specialty" in Guizhou, and then it gradually spread to Guangxi, Hunan, Hubei and other places. When the griddle suddenly appeared in Shanghai, the original "earthy flavor" added some flavor of fashion and petty bourgeoisie ... Cumin inch bone features: Cumin inch bone is a traditional Hunan dish, and the raw materials of the dish are very particular. You must use the local inch bone in Hunan, otherwise the taste will be different. Even condiments are flown in, so it's not surprising that they taste authentic. Characteristics of bamboo tube ribs: "Bamboo tube ribs" are one of the few Hunan dishes that are not spicy. Waxy but not greasy, delicious, let you realize that Hunan cuisine is not only spicy, but also so affectionate. Because we are rich in bamboo here, we use bamboo to make all kinds of dishes, and there are many more! For example, "Girls in Love with Spring" is to brew some meat in bamboo, which is why it has such a good name. Features of stewed hoof flowers in western Hunan: Hunan cuisine is a unique local practice. Braised pig's trotters in kelp broth are slightly spicy, but there is soup to drink. The characteristics of boiled eel with water celery: the unique wild vegetables grown in Dongting Lake area, with fresh eel, are beneficial to health and blood. The characteristics of fried shrimp with green pepper: it is casserole, slightly ugly in appearance and quite delicious to eat. Characteristics: choose the hoof of cattle with a growth period of more than three years, if the cow is too tender and tasteless. With more than ten kinds of medicinal materials, the taste is fat but not greasy, smooth and spicy.
Question 9: Hunan cuisine is called Hunan cuisine. What is the hubei cuisine of Hubei cuisine? It is one of the top ten cuisines in China. It is mainly aquatic products, mainly fish, with thick and bright juice, fresh and slightly spicy, paying attention to its true colors, rich dishes and many banquets. Good at steaming, stewing, frying, roasting, frying and other cooking methods. The folk dish is simmer soup.
Question 10: What are the Hunan dishes? Hot and sour crackling Hunan cold dishes
Qian Ceng shun feng er
Dried drunk fish
Dried drunk fish
Dongting salted duck
Mustard slices
Dried Chili goose intestines
Crispy radish skin
Pepper preserved egg
Tear garlic seedlings by hand
Spicy goujin Hunan rouhun
Dongting snack rou
Pick the pulp with green pepper.
Mao home-cooked dish braised pork
Steamed meat
Braised square meat
Dried wild mushroom barbecue
Zhuxiangrou
Braised meat with red pepper
Nuoxiang sparerib
Roasted ribs with bean curd in hanging pot.
Stir-fried sparerib with cumin
Stir-fried sparerib with cumin
Griddle Zui Gu Xiang
Fried bacon with Artemisia selengensis
Winter bamboo shoot bacon
Baked bacon with tofu
Fried bacon with shredded radish
Fried pork ears with garlic seedlings
Steamed multi-cured ham
Overlord pig face
Dry fried food
Fried shredded pork
Baoqing Zhuxue Pill
Roasted pig tail with chestnuts
Hot and sour kidney flower
Snacks pettitoes
Zouyou pettitoes
Roasted pig tail with chestnuts
Snacks beef
Fried mutton slices with pepper and parsley
Roasted tripe with corn
Braised beef brisket with konjac
Dongting grilled dog meat
Dog meat hotpot
Spicy and delicious Hunan aquatic products
Pan-fried hanging fish
Steamed fish head with diced red pepper
Steamed fish head with diced red pepper
Steamed grilled fish with black bean sauce
Braised grilled fish in oil
Dongting tasty fish pian
Appetizing snakehead
Furong crucian carp
Braised fish in bamboo sauce
Griddle hand-fried fish
Griddle fish roe swim bladder
Zilong took off his robe.
Dongting kebabs Xia
Perilla snail meat
Griddle frog
Steamed frog with chopped pepper
* * * Fresh Hunan eggs
Changde chicken neck
Fried chicken with pickled peppers
Zuo Tang Zong braised chicken
Griddle griddle chicken
Youlinzhuang chicken
Griddle bandit duck
Bamboo duck
Mushrooms have no yellow eggs.
Roasted duck in pot
Steamed duck with lotus leaf powder
Roasted duck with rice and tofu
Zhijiang duck
Spicy lotus finch
Braised goose with braised pork
Xiaoyilaqing Hu' nan cuisine
Garlic and red cabbage moss
Dongting famous bamboo shoots
Fried eggplant with green beans
Flammulina velutipes with scallion oil
Shredded cabbage
Fried taro with Chili
Griddle Cooked Tea Tree Mushrooms
Sam sun tofu bowl
Youxian Xianggan
Right wall and a half mile
Fried tofu
Changsha stinky tofu
Anzu tofu
Stir-fry Chili peppers into vegetables
Tasty nutrition Hunan Tang
Boiled yellow croaker with poached eggs
Dongting abalone
Braised fish with green pepper and perilla
Soup fillets
Stewed wild soft-shelled turtle by Dongting ancient method
Five-wheeled chicken
Local chicken soup
Gui mutton soup
Gui mutton soup
Wei Dongting Hu 'ou.
Mushroom fillet soup
Sugar lotus
Hunan special staple food
Braised pork powder
Sparerib powder
Cold noodles with sauce
Fried bazan
Rice noodle cake
Pumpkin pie
Malumba
Mung Bean Congee
Double hemp horseshoe cake
Xuehua jiaozi
Chrysanthemum steamed dumplings
Qianzi dough twists
An Deyu steamed bun
Pickles with salt and pepper ... >>