is characterized by clear soup color, just as the fish is white and transparent like glass, with green Chinese cabbage, the color is refreshing, the entrance is smooth and tender, and the soup tastes fresh.
one dried squid (about 15g). 5 grams of spinach heart. 59g clear soup, 1g pepper, 2g salt, .5g monosodium glutamate and 1g cooking wine.
during the production process, the squid is soaked in warm water for 1 hour, washed by scouring, and the whiskers and skins are removed. A sharp blade is used to grow a complete and uniform slice with a width of about 9 cm and 3.5 cm, which is put into a bowl and washed by warm water once. Drain the water, add white alkali and mix well, cover it tightly with boiling water, and when the water is not hot, remove the water and cover it with boiling water, and so on until the squid turns white. Wash the spinach heart, put it in a boiling water pot until it is cooked, take it out and put it in a soup bowl, boil it in a hot-bottomed ore pot, put it in the fillet after boiling, feed it twice, take it out and cover it with spinach heart. Boil the clear soup in the pot, add pepper, salt, monosodium glutamate and cooking wine, and pour into the soup bowl. Taste shrimp is also called Changsha Taste Shrimp, Spicy Crayfish, Spicy Crayfish, Thirteen Fragrant Crayfish, or even Ma Xiao for short. Features bright red color, spicy and fresh. Ingredients: lobster (scientific name: crayfish, called crayfish in the north) Ingredients: onion, ginger, garlic, star anise and cinnamon; Seasoning: salt, soy sauce, cooking wine, vinegar, lobster sauce and hot sauce.
1. First, keep the lobster in clear water for at least one or two days, so that the shrimp can spit out all the sludge in its body. Wash the lobster with an abandoned toothbrush, especially the joint between the head and the body, which is very dirty; If necessary, consider removing the head of the lobster and cutting a hole in the back of the shrimp tail to tear off the black line.
2. Put the oil in the pot, heat the oil and put the shrimps in the oil. At this time, don't put salt. When the surface of the shrimps turns red, quickly pick them up for later use and take them out of the pot.
3. Put a proper amount of vegetable oil in the pan, stir-fry garlic and ginger in the pan with medium fire, then put shrimp, star anise and cinnamon in the pan and cook with high fire
4. Boil the water for 3 minutes, then pour in the prepared red pepper, refined salt, soy sauce, vinegar, etc. and wait for a while;
5. Turn to medium heat, add a proper amount of cooking wine, add water to half of the main ingredients, cover the lid, and simmer for 1 minutes on medium heat. When the water is boiled into thick juice, add chopped green onion to the pan and serve the bowl.
if you like spicy food, you can add spicy sauce containing lobster sauce, which is more spicy and rich! Ingredients: a silver carp head, more than 2 pickled red peppers, two tablespoons of cooking wine, one tablespoon of chicken essence, one tablespoon of lobster sauce, three chives, a small piece of ginger, half a garlic and a proper amount of salt. 1. Wash and blow the fish head in half, connect the fish heads at the back, soak the red pepper and chop, chop the onion, chop the ginger and chop the garlic in half.
2. Then put the fish head in a bowl and grease it. 3. Sprinkle chopped pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head.
4. add water to the pot and bring it to a boil, then put the fish head and bowl into the pot and steam it (about 1 minutes). 5. Spread minced garlic and chopped green onion on the fish head and steam for another minute (the authentic practice is to put chopped green onion after the pot is taken out, and I put it first in order to steam the fragrance of green onion into the fish head).
6. after taking out the bowl from the pan, put oil on the wok and burn it to 1% heat, scoop it up and pour it on the fish head.
August in the solar calendar is the most common 12 dishes on the table of Nen Hunan people in summer. How to make leek rolls for Qingliang in summer? The unbeatable secret of fried meat with green pepper, a special local dish of farmers. How to make pickled bamboo shoots for the next meal at home? How to make home-cooked pork intestines that can be used as a griddle? The finishing touch of a dish is fried fish with loofah. The most common 12 dishes on the table of Hunan people in summer. How to make leek rolls for Qingliang in summer? The undefeated secret of fried meat with green pepper, a local dish, how to make pickled bamboo shoots for next meal at home, and the practice of making a dry pot for home-cooked fat intestines. The highlight of a dish is the season when loofah is fried and roasted with fire. Compared with old ginger, young ginger has a flavor, and it has no strong spicy taste of old ginger. Besides the ingredients used for cooking, Hunan people have a very distinctive way of eating it. Young ginger is used as the main ingredient and mixed with red and bright soy sauce to make you feel young. Very appetizing, it is very good to eat with rice or noodles.
Because of the thick red color of soy sauce, we named this tender ginger Purple Oil Ginger. Let's see how it is made!
material: tender ginger 1g
seasoning: salt and soy sauce.
Practice:
1. First, clean the buds on the tender ginger skin, wash them and slice them;
2. Sprinkle a small amount of salt to marinate the ginger slices for more than one hour, and then wash them with cold boiled water to dry them;
3. Put ginger slices in a clean oil-free glass bottle or sealed fresh-keeping box, drench the ginger slices with soy sauce, then cover the lid tightly, and refrigerate for 24 hours before eating.
Tips:
1. Pickling ginger with salt can force out excess water and make ginger slices more crisp.
2. Marinate for at least one hour, or overnight. If you like to eat whole pieces, it is the same method. Break the tender ginger into small pieces, but marinate for a longer time.
3. The container must be clean and oil-free, otherwise it will be difficult to store. Soy sauce can be braised. After eating the remaining soy sauce, you can soak ginger or mix cold dishes, which will be more delicious than ordinary soy sauce.
eggplant pot
making materials: main ingredients: two eggplants and three water-borne mushrooms;
ingredients: half a bowl of minced meat, shredded ginger, 3 bright red millet peppers, and appropriate amount of onion;
seasoning: appropriate amount of oil and salt, one tablespoon of oyster sauce, one tablespoon of garlic hot sauce and a little chicken essence; How to make a special Hunan-style home-cooked eggplant pot: 1. First, cut the eggplant into 2 cm square thick strips and soak them in water;
2. Cut the mushrooms into millet, cut the millet pepper into small circles, and grab the minced meat with a little starch.
3. Wash the eggplant repeatedly, then put it in a dish and steam it in a steamer for 5 minutes;
4. Then, the eggplant steamed under burning oil is fried to be soft, filtered and put into a sand pot;
5. Leave a little residual oil in the pot, add the garlic hot sauce and stir-fry the red oil;
6. Stir-fry shredded ginger, minced meat and mushroom rice, and add a little broth to adjust the salty taste to make spicy juice and pour it on the eggplant;
7. light the casserole, bring it to a boil, then turn it to a medium-low fire for 5 minutes, then pour in oyster sauce, sprinkle with onion and chicken essence and mix well. Tips for making home-cooked eggplant pot with special Hunan cuisine: 1. Eggplant is suitable for cooking methods such as burning, stewing, steaming, frying and mixing, such as "fish-flavored eggplant", "fried eggplant box" and "braised eggplant with sliced meat";
2. Old eggplant, especially after autumn, contains more solanine, which is harmful to human body and should not be eaten more;
3. Frying eggplant will cause a great loss of vitamin P, which can be reduced by hanging and sizing and frying.
4. There is a light-colored girdle where the eggplant sepals are connected with the fruit. The wider and more obvious this girdle is, the faster the eggplant fruit is growing, and there is no aging. If the band is not obvious, it means that the eggplant has stopped growing when it is harvested, and the eggplant has become old at this time, which affects eating;
5. Eggplant is prone to oxidation when exposed to heat, and its color will turn black, which will affect its appearance. If it is put in a hot oil pan and fried with other materials before cooking, it will not change color easily.
6. After cutting the eggplant, immediately put it in the oil and fry it directly before it changes color. This can fry the excess water in the eggplant, which is easy to taste when stewing;
7. After eggplant is cut into pieces or slices, it will turn from white to brown quickly due to oxidation. If the eggplant cut into pieces is soaked in water immediately, and then picked up and drained when cooking, the color change of eggplant can be avoided;