There is a "fried bacon with winter bamboo shoots" in Hunan cuisine, and foreigners who come to Hunan in winter always want to try it. It is said that his reputation is attributed to Zeng Guofan.

Although the origin of eating bamboo shoots can be traced back to at least three generations, it is hard to say that fresh winter bamboo shoots are edible. It used to be unique to Hunan cuisine. The winter bamboo shoots used in foreign recipes are actually magnolia slices, that is, dried winter bamboo shoots As a unique specialty in Hunan, Yulan tablets have been exported for hundreds of years, and even became rare in Qing Dynasty. This first involves the special skill of digging winter bamboo shoots. This skill of Hunan people used to be famous, even a little mysterious. I have heard an exaggerated statement from my friends in the north: Hunan people's eyes have supernatural power, and they can see things buried deep in the soil through the surface, so where there are traces of these people, the underground treasures there will never be left. The purpose of digging winter bamboo shoots is simply to protect bamboo forests. According to experience, this kind of bamboo shoot not only grows badly, but also consumes a lot of nutrients, which will affect the growth of bamboo forest in the coming year. Secondly, it is aimed at early adopters. Because of the ground temperature, winter bamboo shoots often grow deep in the soil, which is invisible to ordinary people on the ground. This requires experts who have been planting bamboo for many years to identify the whip direction of bamboo roots in the soil and find out the position of winter bamboo shoots through observation, so as not to damage bamboo roots, but also to take out bamboo shoots intact like fat mice. Of course, if the bamboo forest is not your own, you can also dig it.

As for bacon, as Mr. Liang Shiqiu said, "Hunan's bacon is the most famous", especially Xiangtan's. It is appropriate to quote an article by Mr. Liang Shiqiu: "I went to the kitchen specially and was surprised." The kitchen is more spacious and spotless than the living room. There are many chickens, ducks and fish hanging on the beams, branches and dead leaves piled up on the ground below, and Ran Ran is still smoking. It turns out that the most important step in making bacon is smoking. Mildly smoked and roasted, the meat will turn black after a long time, but the special smoke smell has been smoked in. Smoke scattered from the chimney and the air in the kitchen was clean. " What needs to be explained here is that the kitchen chimney leads directly to the stove chamber and cannot disperse the smoke of smoked fish. Therefore, the smoke in the room can only be slowly dispersed from the cracks in the roof tiles, which will not affect the work under the kitchen. The inner class made in this way is not burnt black, but golden red, bright, dry and hard.

Hunan is a hilly province, and red soil is a good place to grow bamboo forests. Outsiders who haven't really been to Hunan's rural areas in winter and spring (or people who have seen the processing process of bacon with their own eyes like Mr. Liang Shiqiu) can't understand why Hunan people have a special liking for it.

However, as long as you have tasted the Hunan cuisine of "Fried Bacon with Winter Bamboo Shoots", I think you will like it.

Fried beef with winter bamboo shoots

Traditional home cooking. Winter bamboo shoots, excellent beef, fungus, mushrooms, spices, these specialties in northern Guangxi, carefully cooked, fried and served. It is characterized by tender beef, crisp winter bamboo shoots, delicious color, nourishing yin and blood, strengthening spleen and nourishing stomach.

Fried Malan with Winter Bamboo Shoots

Raw materials:

Malan 100g, clean winter bamboo shoots 250g, onion segments, cooking wine, refined salt, white sugar, monosodium glutamate, wet starch, peanut oil and cooked chicken oil.

Method:

1. Wash Malan first, blanch it in boiling water, take it out, soak it in plenty of cold water to remove the smell of weeds, then take it out, control the moisture, and straighten the cooked Malan for later use.

2. Put the pot on the fire. When the wok is hot, when the peanut oil is heated to 70%, add bamboo shoots and shallots, add salt and stir-fry thoroughly, add Malan, stir-fry, cook wine, add sugar, monosodium glutamate and soup, thicken with wet starch after boiling, and pour in cooked chicken oil while pushing the wok. And you can't cover it. Cook Malan quickly after it is in the pot. (Young bamboo shoots can also be used instead of winter bamboo shoots).

Features: light yellow and dark green, fresh and tender.

Fried fish with winter bamboo shoots

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Raw materials: grass carp 1 tail (about 750g); Ingredients: 50g cooked winter bamboo shoots, water-soaked mushrooms 10g, 5g carrot flowers, 5g water chestnuts, 5g garlic, 50g egg white seasoning: 500g peanut oil (about 75g oil consumption), 5g refined salt, 3g monosodium glutamate, 2g sugar, 2g sesame oil, 5g broth, and wet starch/kloc. Methods (1) The grass Burmese fish was slaughtered, washed, chopped off the head and tail, the spine, skin and breast were removed, cut into fish pieces with a length of 8 cm, a width of 5 cm and a thickness of 3 cm, and pasted in the egg paste mixed with egg white and dry starch. Dice winter bamboo shoots and mushrooms and blanch them for later use.

Vegetarian dish: fried gluten with winter bamboo shoots

Method:

(1) Two pieces of gluten, bamboo shoots cut into 4cm long and1.4cm wide, as thick as matchsticks, and mushrooms sliced with an oblique knife.

(2) Put the wok on a big fire, add clear soup, gluten, bamboo shoots and mushrooms, add soy sauce, white sugar and monosodium glutamate, cover the pan after boiling, soak starch in a big fire, mix well to make catkins, turn the wok over several times, add sesame oil, mix well, and take out the pan and plate.

Fried fresh squid with winter bamboo shoots

Ingredients: 200g of water-soaked squid, winter bamboo shoots 100g, 25g of green garlic, 50g of peanut oil, soy sauce 15g, fresh ginger juice 10g, appropriate amount of water starch and appropriate amount of refined salt. Children 0 tutor 0 children 0 education

Practice: (1) Wash the squid and cut it into pineapple patterns, and then cut it into small pieces; Wash the winter bamboo shoots and cut them into small pieces; Peel green garlic, wash and cut into filaments; (2) Put the wok on the fire, inject peanut oil for heating, add winter bamboo shoots, stir-fry and take them out; Then add peanut oil to the wok and heat it, stir fry garlic and squid quickly, then pour soy sauce, salt and water starch into the wok, and add fried winter bamboo shoots to stir fry.