"Three Steams in Honghu Lake" means steamed herring, steamed pork slices and steamed lotus roots. Its production feature is powder steaming, so it is also called "powder three steaming". It has the characteristics of rolling, rotten and fresh.
Steamed herring with powder:
Steamed herring with powder, mainly live herring. Its production method is: first, a live herring weighing one kilogram is descaled and gilled, then it is cut by laparotomy to remove dirt, then the knife arm is cut in half from the back along the spine, and then it is cut into pieces with a knife that is two and a half inches long and one and a half inches wide. Choose fish back, fish belly stall, fish head and fish tail, put them into a bowl, add soy sauce, refined salt, monosodium glutamate, Jiang Mo and cooking wine, mix well, marinate for a while, stick rice flour on both sides of the fish, then divide it into three triangles, put it into a six-inch steamer with the fish head in the middle, put ginger slices and chopped green onion on the fish, and steam it on boiling water for ten minutes. Then put the casserole on medium fire, add a little lard to heat it, add chicken soup, soy sauce, vinegar, monosodium glutamate and scallion, add wet starch to hook the glass, pour it on the fish pieces, and sprinkle with chopped green onion and Jiang Mo.
This dish is delicate in fish, rich in fat, tender and delicious, and beautiful in shape. It is steamed with rice flour, so it keeps its original flavor.
Steamed pork slices with flour:
Steamed pork slices, mainly made from pork on pig's buttocks, are prepared by cutting pork into bowls one inch long, eight minutes wide and three minutes thick, adding refined salt, soy sauce, red milk, Jiang Mo, monosodium glutamate and white sugar, uniformly mixing, pickling for five minutes, washing and draining rice, putting into a wok, and frying for about five minutes with low fire until it turns pale yellow. Then, mix the marinated pork with spiced cooked rice flour, put it in a steamer, sprinkle with shallots, steam for 15 minutes, take it out, throw away the shallots, and put it on a plate. Then pour the sauce, vinegar, monosodium glutamate, chopped green onion and wet starch into the pot, pour it on the steamed meat slices and sprinkle with pepper. Put the sliced meat in a bowl, add salt, soy sauce, red milk, Jiang Mo, monosodium glutamate and a little sugar, mix well, marinate for five minutes, wash and drain the rice, put it in a wok, and stir-fry for about five minutes on low heat. When it turns pale yellow, add cinnamon, clove and star anise, fry for another three minutes, take out the pan and grind into powder particles the size of fish eggs; Then, mix the marinated pork with spiced cooked rice flour, put it in a steamer, sprinkle with shallots, steam for 15 minutes, take it out, throw away the shallots, and put it on a plate. Then pour the sauce, vinegar, monosodium glutamate, chopped green onion and wet starch into the pot, pour it on the steamed meat slices and sprinkle with pepper.
This dish is delicious and not greasy.
Steamed lotus root with powder:
Steamed lotus root with powder, using lotus pond old lotus root as the main material, is made by scraping the lotus root clean, cutting off the old lotus root of joints, and then placing the cross section of the lotus root down on the thatched board with a knife.
Break up the noodles, cut them into strips one inch long and three minutes thick, put them in a bowl, add Jiang Mo, refined salt and a little monosodium glutamate, mix well and marinate for a while. Stir in diced fat meat, then mix the pickled lotus root with uncooked rice, put it in a steamer, steam for a quarter of an hour, take it out, put it in a plate, pour marinade, pour sesame oil and sprinkle chopped green onion.
Rzw Honghu net
This dish is sticky but not sticky, oily but not greasy.
Honghu bean skin:
Bean skin is a traditional name deeply loved by Honghu people. It is made by soaking mung beans and rice, grinding, spreading into skin, wrapping with seasonings such as glutinous rice, diced meat, onion and ginger, and frying in oil. It is golden in color and delicious. At the same time, "Honghu bean skin" can be coated with eggs, mixed with fresh meat, eggs and shrimps in glutinous rice stuffing, and then carefully fried to form a distinctive flavor. Different materials, such as diced chicken, mushrooms and magnolia slices, can be added into the stuffing, which can be divided into different varieties according to the quality of the stuffing. Bean skin is thin and bright in color, crisp outside and soft inside, tender, smooth and refreshing, oily but not greasy.
Reagan noodles:
Regan Noodles is a special popular food in Wuhan, Hubei. At the same time, it is also the special breakfast of Honghu Lake, with different practices and tastes. The method is to put the pre-made noodles in boiling water until they are 70% cooked, then pick them up, blow them with cold air, add oil and shake them evenly, and then put them in boiling water for several times before eating. Add sesame sauce, chopped green onion, shrimp, diced radish with soy sauce, sesame oil and vinegar and mix well. When it is convenient to eat, it is fragrant, thick but not greasy, cheap, chewy and delicious.
Honghu lotus seed
Honghu Lotus Seed, a specialty of honghu city, Hubei Province, is a symbol protection product of chinese national geography. Lotus seeds in Honghu Lake are produced in Honghu Lake area with excellent ecological environment. The product is big and round, with thin skin and thick meat, and has a sweet, moist, slightly sweet and fresh flavor. It has extensive edible and medicinal value.
Honghu lotus seed products are big and round, thin and thick, with sweet, moist, slightly sweet and fresh flavor. Honghu lotus seed is rich in protein, starch, phospholipids, alkaloids, flavonoids and vitamins, which can be made into various drinks and foods. In medical treatment, lotus seeds have the effects of stopping bleeding, removing blood stasis, strengthening the spleen and calming the nerves, and are good tonics. Its lotus plumule is made into tea, which has the effect of losing weight.
Honghu hairy crabs:
Honghu hairy crabs, a specialty of Honghu Lake District, honghu city, Hubei Province. Because our city registered the trademark "Qingshui Brand" for Honghu hairy crabs, it is also called "Honghu Qingshui Crab", "Honghu Qingshui Hairy Crab" and "Honghu Qingshui River Crab". The main breeding area of this product is located in Honghu Great Lakes. The product is bright in color, full of fat and yellow, and does not contain any hormones. It is the top grade of river crab.
Braised wild duck:
Braised wild duck is a famous dish in Honghu Lake.
Wild ducks produced in Honghu Lake are used as the main material, and seasonings such as white sugar, sesame oil, lard, Shaoxing wine, salt water, refined salt, ginger slices, pepper, garlic white and chives are added. Stir-fry and cook over high fire
Its characteristics: thick soup, bright red color, looks very attractive; After eating, it has the characteristics of hot outside and tender inside, delicious fresh juice, sweet and crisp, and endless aftertaste. In addition, it also has the characteristics of less fat and more protein. It can be described as a unique traditional dish of Honghu Lake.
In addition, Honghu Lake also provides delicious food made from vivid plants in Hong Hushui. Wild lotus root juice, wild lotus root juice, red heart salted duck eggs, wild lotus root powder and wild lotus root powder will make you taste pure natural flavor. Wild ducks, shellfish, fish and turtles, lotus roots, Rong Hao, water chestnuts and other green foods make tourists appreciate the charm of this land of fish and rice.