Hunan cuisine consists of three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Xiangjiang river basin is good at stewing, stewing, burning, steaming and frying, with heavy, fragrant, fresh, sour and tender flavor; In Dongting Lake area, stewing, roasting and waxing are mostly used. They are good at cooking fresh river animals, and pay attention to oil concentration, salty, spicy and soft. Xiangxi is good at making delicacies and bacon, paying attention to salty, sweet and sour, with strong mountain flavor.
First, home-cooked fish with Chinese sauerkraut
Grass carp or carp, preferably grass carp, a catty and a half is better. One sauerkraut (I say one because sauerkraut made from kohlrabi is usually pickled one by one).
Exercise:
1. After washing the fish, remove the head and cut the fish into small pieces. Fish bones were cut into small pieces. If the pot is not big, you can save the fish head to make fish head soup later. If the pot is big enough, you can cook fish heads together.
2. Put the fish bones and fish heads together and marinate them with salt and cooking wine, and marinate the fillets with salt and cooking wine separately 10 minute. Beat an egg white and grab the fillets evenly. Cut sauerkraut into small pieces and wash it for 3 times to remove some salty taste.
3, put some oil after the hot pot, not too much, too much soup will be greasy, use chopped green onion, garlic and ginger to explode the pot, put the marinated fish head in, fry it, add water, add more water, fish bones and monosodium glutamate, and dry peppers at home. You can put more if you like spicy food. If you don't like spicy food, you can decorate it with a dried red pepper. Put the sauerkraut in, boil it, and cook it for a long time, so the soup is more delicious. At this time, you can taste the salty taste of the soup and add salt appropriately (because salt has been added before pickling, and sauerkraut is also salty).
4. Put the fish fillets into the pot. When the fillets are cooked, take the pan immediately. Don't overcook the fish fillets, they will not taste good.
5. Finally, add some chopped parsley and put it in a big soup pot, and it will be ok.
Features:
The fish fillets are tender and the soup is especially delicious.
Second, celery fried meat
Raw materials:
2 or 3 celery and 2 lean meat. Two fresh red peppers.
Exercise:
1, choose dry celery, just cut off the end of leaves and the end of old roots. Then cut into small pieces. Cut the lean meat into small pieces and the red pepper into small pieces.
2, put more oil, garlic and ginger, put celery and red pepper slices, add salt and monosodium glutamate, stir fry, be sure to stir fry celery and pepper thoroughly. Never add water. After cooking, plate it.
3, put a little oil, lean slices, a spoonful of soy sauce, stir fry, and then add the fried celery and pepper to stir fry together. And don't let water in. Cook the sliced meat right away. Don't fry the meat too hard.
4. In the whole process, the attention should be paid not to let anything go.
Features:
This dish is full of color and flavor, and celery tastes tender.
Third, spicy cola chicken wings
Raw materials:
6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (cumin granules, not powder).
Exercise:
1, put water in the pot, wait for the water to boil, then add the chicken wings, and the chicken wings will be cooked. Drain water for later use.
2, put more oil, stir-fry chopped green onion and garlic in the pot, add chicken wings, add cumin and Chili powder, stir-fry over high heat until the skin is slightly burnt.
3. Scoop out the excess oil with a spoon, add coke, salt and monosodium glutamate, and don't let any water go. When the coke is almost dry, turn off the heat and collect the juice. You can skim the minced garlic and chopped green onion with a spoon when burning coke.
Don't forget to put the juice in the last dish.
Features:
This dish is more delicious than KFC's chicken wings, which are spicy and crisp.
Small fried meat is a famous dish in Hunan.
1, 250 grams of lean pork belly were frozen in the refrigerator for 2 hours, and then sliced into mahjong-sized slices (the thinner the better), and 200 grams of lean pork legs were also sliced. Wash the tender peppers and break them.
2, the pot is hot, pour a little salad oil, stir-fry the pork belly slices in the pot (fragrant, white, usually stir-fry for 3 minutes), then add the soaked lean meat, stir-fry together, and pour into a bowl for later use.
3. Wash the pan, pour in 30g salad oil, add pepper, stir-fry until fragrant (simmer for 2 minutes with low fire, and the skin bubbles), add 15g salt and 20g monosodium glutamate, pour in the fried meat slices, add 10g pepper and 10g yellow wine, just add soy sauce and pepper.
Note: There is no sugar in this dish!
Features: delicious.
Steamed bacon
Click to enlarge.
raw material
200g bacon with skin
200 grams of clean preserved fish.
200 grams of clean pickled chicken.
Sugar 15g
25 grams of broth
Legislation
Wash the raw materials with warm water, steam them in a cage and take them out.
Boning and peeling the chicken, scaling and slicing the fish, putting it face down in a bowl, pouring the broth with seasoning into the bowl, steaming it in a cage, taking it out and buckling it into a plate.
Braised meat with red pepper
raw material
500 grams of pickled peppers.
300g pork
Golden shrimp 15g, water-borne mushrooms 15g.
Eggs 1
50g garlic cloves
Legislation
Chop pork into paste, wash shrimp and Lentinus edodes, chop, and add minced meat, eggs, essence and salt to make stuffing;
Cut the pulp of red pepper, fill it with meat, seal it with wet lake powder, fry it until it is 80% ripe, and take it out;
Put it in a bowl with the bottom facing down, sprinkle with garlic cloves, steam thoroughly in a cage, pour out the original juice and turn over the dish.
Add seasoning to the original juice and pour it on the red pepper. Serve.
Dongan chicken
raw material
Tender hen 1 1000g.
Red dried pepper 10g
25 grams of onion and ginger each.
Legislation
Boil the washed chicken until it is 70% cooked, take it out, let it cool, remove the head, claws, bones and cut into pieces.
Add oil to the wok and heat it to 80% heat. Fried chicken, shredded ginger and pepper.
Add yellow vinegar, cooking wine, salt and pepper powder to adjust the taste, add broth to stew until the soup is dry, and then thicken the onion and serve.
Bing Tang Xiang Lian
raw material
Xiangbailian 200g
300 grams of rock sugar
50 grams of fresh pineapple
Cherry peach 25g
25 grams of mung beans
25 grams of longan meat
Legislation
Peel and core the lotus, steam in a cage until soft, take out the decanted juice and put it in a bowl;
Wash longan pulp, peel and dice pineapple;
Put the wok into medium fire and add 500g of clean water;
Add crystal sugar, dissolve, filter out impurities, add ingredients to boil, and pour into a soup bowl. There are only a few ways to supplement the answer. I'll give you some dish names for your own study. If I don't give it to you, you won't understand Hunan. Hunan is sour and tender, stewed, pickled, steamed and fried. Cooking method (wax)