Shinyang Three Steam is one of the famous traditional Chinese dishes of Shinyang (now Xiantao) in Hubei province, which belongs to Hubei cuisine. Shinyang three steam is to aquatic, livestock, vegetables as the main raw materials, to steam as the main technique, steaming, buckling steam and other steamed dishes made of a variety of techniques and a series of dishes, and there is a folk proverb, "three steam nine buckling ten bowls, not on the steamer is not a seat", steamed vegetables has become a unique dietary practices in Xiantao, with a wide range of the mass base [1]. This dish is tender and soft, original flavor, light, soft. It is a pearl in Hubei cuisine, and occupies an important place in the famous Chinese cuisine.
"Steamed dishes can best ensure that there is no loss of nutrients," the reference is now widely known, "Shin Yang three steamed" is also thus in the "eat to eat science" wave of rejuvenation. It is a well-balanced combination of meat and vegetables. It is a well-balanced combination of meat and vegetables, and the steamed dishes are wrapped in finely pounded rice flour, the original flavor of the dishes with the fragrance of the rice, and a long aftertaste.
In 2010, "Shinyang Three Steam and its Steamed Vegetable Technique" has been listed by the Hubei Provincial Government as a provincial intangible cultural heritage. 2015, in the first Shinyang Three Steam Cultural Festival, Xiantao was awarded the title of "China Shinyang Three Steam Hometown". On September 10, 2018, "Chinese Cuisine" was officially released in Henan Province, and "Shinyang Three Steam" was named as one of the top ten classic dishes of Hubei Province in "Chinese Cuisine".On December 3, 2020, the standard of "Chu Cuisine" was officially released. On December 3, 2020, the "Chu cuisine standard" was officially released, "Shinyang three steamed" as the first 21 dishes selected
Traditional practice
Pork and mackerel cut into thick slices of long 5 cm square, sopping up the water with a cloth, add salt, soy sauce, red curd juice, ginger, wine, chicken essence, sugar, mix well together, marinate for ten minutes. Marinate for ten minutes. Then the vegetables (optional amaranth, taro, bean curd, pumpkin, radish, Chrysanthemum coronarium, lotus root, potatoes) and other washed and cut into pieces, and fish, meat, respectively, mixed with coarse rice flour, and rice into a bamboo retort steam,
Ingredients:
Pentapods, strawberries, round-grained rice, vegetables (according to the different seasons, different tastes, free to mix), salt, soy sauce, red fermented milk juice, minced ginger, Shaoxing wine, chicken essence, white sugar, Cinnamon, cloves, star anise each appropriate amount.
Steps:
(1) round-grained rice washed and dried, put into the frying pan, frying on a slight fire for three minutes, slightly yellow, add cinnamon, cloves, star anise, and then fry for three minutes out of the pan, grinding into the size of the fish roe powder granules.
(2) the flesh and grass carp cut into thick slices of long 5 cm square, sop up the water with a cloth, add refined salt, soy sauce, red curd juice, ginger, wine, chicken essence, sugar, mix together, marinate for ten minutes.
(3) will be green vegetables (optional amaranth, taro, bean curd, pumpkin, radish, with artemisia, lotus root, potatoes) and other washed and cut into sections, or cut into pieces, and the fish, meat, respectively, mixed with five-spice rice flour, and rice into a retort steam, steaming equipment is the cedar wood barrel.
(4) the order of steaming is also very good to pay attention to.
Huangzhou Dongpo meat, is a dish. September 10, 2018, "Chinese cuisine" in Henan Province, officially released, "Huangzhou Dongpo meat" was named "Chinese cuisine "of the top ten classic dishes in Hubei.
Su Shi, also known as Su Dongpo, is a famous politician and literary scholar in China during the Northern Song Dynasty. He not only in poetry, calligraphy, painting attainments are very deep, but also on medicine, archaeology, water conservancy and other aspects have unique insights. And on the meal, cooking is also quite a study, can be said to know the flavor of good taste, both can eat, but also can do, is a famous culinary scientists and gourmet. Named after his nickname Dongpo many dishes, and there are a lot of anecdotes, especially the famous dish "Dongpo meat" legend is the most extensive. And with its extraordinary history, reputation in ancient and modern times.
Ingredients
Huangzhou Dongpo meat is the invention of Su Shi, so the name Dongpo meat. Dongpo meat with pork as the main ingredient, each catty of meat cut into eight pieces of four square, first burned with high fire, and then stewed with a small fire.
Characteristics
The color is reddish sauce, the soup and meat are blended together, the meat is as crispy as tofu, and the taste is not oily and greasy.
Processing
1. Remove the hair from the whole piece of pork in a hot pan and wash it.
2. The whole piece of pork is brined in white sauce for eight years, and then cut into one-inch square pieces for use.
3. Cut the meat to add rock sugar, pork chop sauce marinade whole material and a variety of little flavor, cooking in the pot over moderate heat for 40 minutes after the pot, buckle bowl steamed for 15 minutes after the plate, the plate side to add the cooked broccoli can be.
The key to the process
Dongpo "stewed meat song" is the guidelines for braised meat, slow fire, less water, when the fire is enough to his own beauty.
Flavor Characteristics
1. Su Shi, a writer and painter of the Northern Song Dynasty, was relegated to the Huangzhou regiment as a deputy envoy, calling himself "Dongpo Jushi". Because of his fondness for meat, he once made a song about stewed meat: "Huangzhou good pork, cheap as dirt, the rich won't eat, the poor don't know how to cook. Slow fire, less water, when the fire is enough, he is beautiful. Every day, I get up and make a bowl of it, so I don't care if it fills my family. Dong Po's "stewed meat song" in the folklore, later generations will be cooked by this method of meat dishes, called "Dong Po meat".
2. This dish is cooked according to the traditional method of Huangzhou, the marinade is sticky, the color is red, the meat is tender and not surly, salty and sweet, mellow and pleasant.
Beaulieu dishes, also known as coiled dragon dishes, roll cut, commonly known as chopped vegetables, known as "Zhongxiang three" one of the top ten classic dishes in Hubei. It has been included in the "Chinese Recipes", and its production technology is included in the "Intangible Cultural Heritage List of Hubei Province".
Beaulieu dish was born in the Ming Wuzong years, got its name when Jiajing ascended to the throne, so far there are about 500 years of history, its main raw materials are eggs, pork, fish, green onions, ginger, etc., the dish is characterized by bright color, fat and not greasy, slippery and oily meat, and the aroma of a long time. Coiled dragon dish is Zhongxiang area people on New Year's holidays, weddings and funerals away from the traditional dishes, where the feast will have "dragon seat"; its eating method in the inheritance has also continued to innovate: can be steamed, pan-fried, fried, distilled, can be made into a hot pot, noodles, blanch the soup and so on.
Production method
Main ingredients
Main ingredients: pork (lean) 500 grams, 250 grams of fat meat, 450 grams of grass carp.
Accessories: 100 grams of egg white, 150 grams of eggs, 100 grams of starch (fava beans).
Seasonings: 5 grams of ginger, 2 grams of monosodium glutamate, 15 grams of lard (refined), 5 grams of salt, 5 grams of green onions.
The basic process
1. lean pork minced into mush, put the bowl, add water soak for half an hour;
2. to be precipitated after the meat mush drain, add salt, starch, egg white, green onion, ginger, stirring the side of the water, stir into a viscous paste;
3. grass carp slaughtered and treated, the piece of net meat minced, add salt, starch, stirring on the strength of the taste of sticky paste;
3.
4. egg knocked into a bowl, whisked, into the pot spread into the egg skin 3;
5. fish, minced meat together and mix evenly, respectively, spread in the egg skin rolled into a round roll;
6. fish and minced meat rolls on the cage, in a pot of boiling water on high heat steam for half an hour, take out and let it cool;
7. let it cool and then cut into 3 mm thick slices of the rolls;
8. fish and minced meat, minced pork and pork, minced fish, minced pork and meat, minced pork and pork, minced pork and pork, minced fish and minced pork;
9. Take a bowl, wipe with lard;
9. will be interconnected with the egg roll slices circling yards into the bowl, on the cage over high heat steaming for 15 minutes to take out of the buckle into the plate;
10. frying pan on the heat, add chicken broth 50 ml, salt, monosodium glutamate, thickening, dripping into the cooked lard 10 grams, poured on the egg rolls, embellished with decorations that is complete.
Note
1. Mushroom every time you change the water precipitation, need to soak for half an hour, straight bleaching to the white until.
2. Soaked minced meat modulation, you need to add 1 egg white, 2.5 grams of refined salt, 150 grams of starch and water and other mixing.
3. Egg skin should be spread into a 45 cm diameter skin, egg roll rolled into a 30 cm long, 4 cm wide, 5 cm diameter roll, to roll elastic, smooth and soft, no powder.
4. When steaming with a bowl, the bowl should be smeared with oil, the disk rolled into shape, into the cage when the fire should be big, the water should be boiled, the cage is full of gas.
5. This dish in addition to the steam method can also be used to deep frying method, that is, the steamed egg wrapped in meat rolls cut into two points thick block Sheng bowl, with an egg, 10 grams of starch, 50 grams of flour and the appropriate amount of water mixing and sizing. Frying in the pan presents a golden brown when removed, each piece of interconnected circling the plate into
Lotus root rib soup is a traditional dish, belonging to the E cuisine, the production of raw materials are mainly pork ribs, lotus root, salt and so on. It is a famous dish in Hubei, which is the province of a thousand lakes, the land of water and lotus root.
In Hubei, there has been "no soup is not a seat" that all feasts, the finale is inevitably a can of fresh and fragrant soup. Hubei people love to drink soup, but also very good at making soup, lotus root rib soup, chicken soup, fish round soup are good soup, hospitality selection. Especially with the lotus root of Honghu Lake, known as "the treasure of the water" to do out of the "lotus root rib soup", it is very regional characteristics, concentrated in the Jingchu culinary culture of the essence.
On September 10, 2018, "Chinese cuisine" in Henan Province was officially released, "lotus root rib soup" was named "Chinese cuisine" of the top ten classic dishes in Hubei.
Preparation materials
Main ingredients: pork ribs (big row) 500 grams, 750 grams of lotus root
Seasoning: 10 grams of salt, 3 grams of pepper, 10 grams of green onions, 7 grams of ginger
Lotus root spare ribs soup
Preparation
1, pork ribs washed, chopped into a 4-centimeter-long pieces;
2, Lotus root choose and wash clean, scrape off the skin, put in the case, and then put in the case. clean, scrape off the skin, put on the plate hard beat, cut into the same with the ribs in small pieces;
3, pressure cooker into the amount of boiling water, into the pork ribs, lotus root, into the onion, ginger, salt, pepper, cover the lid;
4, put on a high fire after boiling, turn to simmer for 30 minutes can be on the table.
Fish cake, originated in the Spring and Autumn and Warring States period of the Chu region, today's Hubei Province, Yichang to Jingzhou area, commonly known as Chu Yi flower cake. It is a steamed food made of minced fish, eggs and pork as the main ingredients.
It is fresh and tender in the mouth, fragrant and delicious, nutritious, and suitable for young and old, and is the top product of folk feasts and hospitality.
Fish cake belongs to minced fish products. Surimi products, is a variety of saltwater fish surimi or freshwater fish surimi as raw materials, after a series of processing made of a high-protein, low-fat, nutritional structure is reasonable, safe and healthy a class of deep-processed food, the type of food fish cakes, crab sticks, fried flowers, surimi bread, fish ham, fish sausage and shrimp cakes and other simulated food. This product can be eaten directly, can also be used as a platter, sushi, hot pot raw materials, loved by domestic and foreign consumers.
Winter melon turtle skirt soup is a special traditional cuisine in Hubei. It is a kind of soup simmered with the skirt of soft-shelled turtle (also known as turtle, doughnut fish, foot fish) and young winter melon, which is soft and tender, pure soup, fragrant winter melon and original soup.
Main ingredients: 300 grams of turtle, 1500 grams of winter melon
Seasonings: 50 grams of ginger, 100 grams of green onion, 15 grams of salt, 25 grams of white vinegar, 100 grams of lard (refined), 2 grams of monosodium glutamate, 5 grams of cooking wine
Ingredients
Technique: steaming Taste: fragrant
Main ingredients: turtle (300 grams) winter melon (1500
Seasonings: ginger (50 grams) green onion (100 grams) salt (15 grams) white vinegar (25 grams) lard (refined) (100 grams) monosodium glutamate (2 grams) wine (5 grams)
production process
will be slaughtered and washed, put into a pot of boiling water for 2 minutes, fished out and removed the black skin, shelling and gutting, remove the skirt of the sablefish, the turtle chopped into 3 cm square pieces; winter melon peeled, skinned, and then steamed. pieces; winter melon peeled, flesh scooped out cut into lychee-sized 28 winter melon ball;
frying pan on a high flame, down into the cooked lard burned to 60% heat, the turtle first pan slippery oil, decanting oil, stir-frying a little bit, and then under the ball of winter melon and stir-fried, add 150 ml of chicken broth, 5 grams of refined salt, move the pot over a small fire for 15 minutes and then wait for use;
the turtle skirt cushion the bottom of the bowl, and then yards on the fried rotten sablefish! meat, eggs, add ginger, scallions, salt, cooking wine, white vinegar, chicken broth, steamed until the skirt is soft sticky, crispy meat out of the cage;
out of the cage, take out the whole green onion, ginger, add monosodium glutamate, reverse buckle in the soup pot, set up a good ball of winter melon is complete.
In May 2010, Qianjiang City, Hubei Province, was assessed as "China's crayfish township". From then on, "China crawfish to see Hubei, Hubei crawfish to see Qianjiang," the saying has spread. Qianjiang stewed prawns is a Hubei cuisine originated in Hubei Qianjiang Jianghan oil fields, a small town called Wuchi city, in the Jianghan Plain fame, widely loved by diners! Every year in mid-June, Qianjiang will be held in the Lobster Festival, inviting stars to come to Qianjiang to organize the party.
Jianghan Plain, the most popular dish for the Qianjiang stewed prawns, in recent years, Qianjiang stewed prawns have been slowly moving towards the country, in all parts of the different brands of stewed prawns stores such as sprouting exposed. The local government also took the opportunity to organize five consecutive China Hubei Qianjiang Lobster Festival, in which the 2012 project signed a capital of 22.823 billion yuan.
The key to the production process of stewed prawns in the "stew" on the word, the oil used to cook this dish requires about seven to eight two per dish, stewing time in more than half an hour. So stewed and into the prawns, color and lustre bright and durable, spicy and fresh flavors are all complete. May-September each year, Qianjiang stewed prawns business is very hot. Diners from neighboring areas have come to the name, the local people are to take advantage of the location, often in the restaurant after the meal, but also packaged to take home to savor.
The Qianjiang stewed prawns using Qianjiang lobster as raw materials, to the Qianjiang unique "stew" cooking method. So made of prawns, color and lustre bright and durable, taste spicy and delicious. Qianjiang stewed prawns are generally consumed in the form of stalls. Summer nights, after work, with family, friends in the bustle of Qianjiang stewed prawns, then accompanied by beer, Qianjiang snacks, delicious and good situation, and enjoyable.
Jingsha turtle is a Jingzhou traditional dishes, taken from the Dongting Lake wild turtles as the main material, after careful cooking. Jingzhou turtle this dish has a long history, the end of the Warring States period, "Chu Rhetoric - big move" in the opening of the banquet list, there are more fresh water dishes, especially the Jingsha turtle most flavor. Turtle has always been recognized as nourishing Yin cool blood dry products,
Turtle 1 only (about 1000 grams), thousand sheets (that is, thin tofu skin) 200 grams. Seasoning lard 200 grams, Jingsha red oil sauce 50 grams, Jingsha bean sauce 50 grams, ginger 5 grams, 10 grams of monosodium glutamate, sugar 5 grams, 5 grams of black pepper, 10 grams of cooking wine, 200 grams of broth.
Practice
1, turtle slaughtered and cleaned chopped into 3 centimeters square block, Chichiban shredded into the boiling water in the fly [2] water for half a minute into the bottom of the potboy.
2, turtle into the boiling water in the fly 1 minute, fish out into the sixty percent of the hot oil sliding oil 2 minutes standby.
3, frying pan on the fire into the lard burned to 60% of the heat, into the ginger, red oil sauce, soybean paste, sautéed over high heat, and then into the snapper cooking wine, add broth, black pepper and other seasonings on high heat and simmer for 15 minutes on low heat, into the monosodium glutamate, sugar pot pots and pans into the pots and pans, with the fire on the table.
Steamed Wuchang fish is a traditional dish in Hubei Province. It is usually made with fresh Wuchang fish as the main ingredient, with mushrooms, asparagus, and seasoned with chicken broth, which is smooth and tender, fragrant and fresh.
Wuchang fish, also known as the group head bream, is named after the Liangzi Lake in Ezhou, with a small head and high body, a flat face and a thick back, in the shape of a rhombus, with abundant fat and delicious meat. In the first year of Ganluyuan of Eastern Wu (265 AD), the last emperor Sun Hao wanted to move the capital from Jianye to Wuchang. The left prime minister Lu Kai to discourage, quoted "rather drink Jianye water, not eat Wuchang fish" this sentence. As a result, Wuchang fish became known. Since then, many poems related to Wuchang fish have been written by literati throughout the ages. For example, Cen Sen of the Tang Dynasty wrote: "I remember Wuchang fish in the fall, and my dreams are only in Baling Road." Song Dynasty Su Shi's poem: "The Yangtze River around the silhouette of the fish is beautiful, good bamboo even the mountains feel the fragrance of bamboo shoots."
With the development of the times, cooking Wuchang fish production technology continues to improve and enhance, from the traditional steamed, boiled, sizzling three, the development of steaming, stewing, net clothes, slippery and other methods, especially steamed Wuchang fish unique, characterized by tender taste, fragrant and delicious. Steaming Wuchang fish requires a high level of selection of materials, usually only used in the group head bream. The complete dish fish shape, color white bright, crystal like jade; fish body decorated with red, white, black ingredients, elegant and gorgeous. The taste of the fish is delicious, the soup is clear, the original flavor, light and fresh, with ginger sesame oil, the aroma of the nose.
Preparation method
Ingredients: 1 fresh Wuchang fish, green onion, ginger, skinned pork, soy sauce, cooking wine, salt.
Steps:
1. Fresh live Wuchang fish scaled and gutted, gills removed and washed, cut diagonal knife on both sides.
2. Add salt, cooking wine, green onion, ginger, marinate for half an hour and wait for use.
3. Large plate covered with ginger slices, scallions, put on the Wuchang fish.
4. Fish belly stuffed with a few slices of skinned pancetta, back and then cover a few slices.
5. Steam over high heat for 8-10 minutes, then add soy sauce to taste. Sprinkle with shredded white onion and shredded chili pepper to decorate.
Pimples eel is a traditional dish of Jingzhou, Hubei, belonging to E cuisine, which has a history of hundreds of years. The eel has a history of hundreds of years. The eel is cut into long strips after removing the old bones, and then cooked like strips of skin, which gives it its name. It is also called bamboo eel because of its bamboo-like shape. It is deep-fried in two different temperatures until the skin is crispy, and then hung with sweet and sour sauce, which is golden in color and crispy on the outside and tender on the inside. Jingzhou Ju Zhen Yuan (demolished), Shashi Good Fair Restaurant (demolished), Hankou Yunhe Restaurant, the old Daxingyuan Restaurant and the old Huibin Restaurant cooking pimples eel are very elaborate.
Main ingredients: 450 grams of eel
Accessories: 50 grams of starch
Seasonings: 10 grams of green onions, 5 grams of ginger, 30 grams of sugar, 2 grams of salt, 20 grams of soy sauce, 60 grams of vegetable oil, 15 grams of vinegar, 10 grams of garlic and sugar, 3 grams of yellow wine, 15 grams of sesame oil, each in moderation
Preparation
1. Slaughter the eel and clean the flesh, and then cut the meat into 8-centimeter-long, 2-centimeter-wide strips into bowls, 2 cm wide into a bowl;
2. yellow wine, salt and dry starch to mix the fish paste;
3. soy sauce, vinegar, sugar, green onion, ginger, sugar, garlic, pork broth 100 ml into a bowl of marinade;
4. frying pan on a high flame, pouring vegetable oil, burned to seventy percent of the heat, the eel paste hang eel strips down to the pan, frying for about 3 minutes, to be eel strip unfolding when removed;
4. frying pan in a hot fire, pouring vegetable oil, boil until 70% of the heat, eel paste down to the pan, frying about 3 minutes, to be eel strips unfolding when the fish;
5. will be the pot of oil to seventy percent heat will be eel strips under the pot to re-fry, and then end of the pot off the fire blanch fry for 3 minutes, and then moved to the high fire continued to fry for 1 minute to golden yellow fish out;
6. frying pan in the brine to a high fire to boil, thickening with wet cornstarch, eel strips into the pot, the pot will be upside down a few, dripping sesame oil into the pot on a plate that is complete.
Production points
1. this dish with deep-fried cooking method, before cooking need to choose more than 150 grams of live fresh eel 3, from which the straight cut, remove the internal organs, pick the fish bones to take the net fish meat;
2. hanging batter battered fish into the wanghuo frying pan for about 3 minutes, each can be naturally stretched out. But in the pot frying to keep the fish flat, do not curl and sticking;
3. the second frying, the first 1 minute, and then blanch frying for 3 minutes, and then moved to the high fire to continue to fry, each frying can be based on the size of the fire flexibility, blanching and frying the pot away from the mouth of the fire can be;
4. pouring marinade, the action should be rapid;
5. because there is a frying process, you need to prepare the vegetable oil
The cooking process is very simple.
Cooking Tips
1, to do the skin strips of eel, remember to pick the process of cleaning the fish bones, leaving only the clean meat, this process can be asked to fish stalls to help deal with;
2, deep-fried eel section of the time to pay attention to the temperature of the oil, the first eel into the pot to try to ensure that each eel section is flat and neat;
3, to do the first eel used in this dish should not be too small, each 150 grams or so is preferred. Each about 150 grams is better.