There are many spicy dishes and plenty of sauce.

Speaking of spicy, I have to say that Sichuan food is spicy 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.

Function 2

More containers, clever insulation

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 heated by fire, 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.

Function 3

Local seasoning accounts for 80%

Entering the kitchen of Hunan cuisine is different from other cuisines. There are many kinds of spices on the stove, at least 20 kinds, among which local spices are the main ones.

Liu Yang's Douchi, Chaling's Garlic, Xiangtan's Soy Sauce, Shuangfeng's Hot Sauce, Changsha's Jade Vinegar, Liuyang River's Xiaoqu, Liling's Ginger, Spice Girl's Hot Sauce, etc. The use of seasonings is enough to show the personality of Hunan cuisine.

At the same time, you 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.

Function 4

Raw materials, soil and slag

One of the reasons why Hunan cuisine is sought after is the raw material "earth". It is this earthy flavor that makes it interesting because it has great customer adaptability.

Hunan's raw materials are basically supported by local specialties, such as bacon, which is a Hunan specialty. 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.

Function 5

Cooked lard and spicy oil

Many masters of other cuisines have been trying to study why Hunan cuisine has such a mellow aftertaste. In fact, the secret lies in two major 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. Cooking with it should be eaten while it is hot, or it will smell oily when it is cold, so Hunan cuisine often heats dishes with fire. While using cooked lard, Hunan cuisine masters will also add soybean oil, salad oil, sesame oil and butter to mix.

Second, homemade spicy oil.

It is different from the spicy oil of Sichuan cuisine, and has a unique fragrance, not a strong spicy taste. Boiled with fresh vegetables, almost every Hunan dish is cooked with homemade spicy oil.

The manufacturing method is as follows:

1. Put 20kg of soybean oil and 1 0kg of lard into a pot, heat to 30% heat, then add1kg of celery, carrot, dried onion, scallion, ginger and coriander, and 250g of fresh perilla leaves (for coloring and flavoring), and simmer for 40 minutes.

2. After the above raw materials are fished out, add 10 kg of self-ground pepper slices, simmer for 40 minutes with low fire, and filter.

note:

Put the pepper slices in a spoon and fry them slowly, don't boil them.

Function 6

Fine preparation, fast food delivery.

One of the characteristics of Hunan cuisine is that it is very fast, because it is well prepared.

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.

Characteristic seven

Use soy sauce and put it many times.

The soy sauce used by Hunan chefs is very different and exquisite, 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 usage of soy sauce.

When cooking, first marinate 200 grams of pig forelegs with 20 grams of delicious juice, which can not only remove the fishy smell and increase the bottom, but also won't rob the taste of the raw materials themselves.

Stir-fry the marinated meat slices in a 50% hot oil pan. When the meat changes color (about 80% ripe), add 10g soy sauce to enhance the color, and the sauce color should be red and bright.

When this dish is cooked immediately, add 5g soy sauce at last, and cook the sauce with quick and hot air. Use soy sauce three times, the effect is different.