The development of science and technology has liberated people's hands, but the liberated hands can't bear loneliness. In food, they are used to tear vegetables instead of weaving and spinning. Changsha calls the selection of vegetables "strategy", and there is a classic concept circulating: you have to be cut into pieces like cabbage, and "strategy" is divided into sections. Of course, it is a joke, not a joke, but tearing vegetables by hand shows the psychological pursuit of modern urbanites to return to nature and experience it. Hand-torn vegetables are like many popular handmade products: handmade cloth shoes make men's sole scenery unique here; Handmade sweaters make women's quality of life shine; Local restaurants are surging, and the pursuit of original flavor is even more popular. The "hand-torn" dishes launched by Xingcheng catering operators are competing to create a natural fashion of "clear water produces hibiscus, natural carving" in Hunan cuisine. Let's visit several restaurants and taste the unique flavor of "hand-torn" dishes.

Hand-stewed wild pork

Wild boar, it's your hind leg that's tearing.

Meat "tears" Lv Wanye pork

Raw materials: wild boar, red pepper rings, garlic, etc.

Production: take the hind leg meat of wild boar, take it out after boiling for half an hour, and tear it into silk by hand for later use; When the oil is cooked to medium-cooked, add red pepper rings, garlic and other condiments to taste, then add wild pork and stir-fry until the aroma is rich, and then take it out of the pot and plate it.

Features: wild boar is red, fresh and crisp, which makes people have a bad aftertaste after eating.

Fish is not delicious unless it is torn.

Braised fish with shredded fish.

Ingredients: selected smoked fish larvae, dried pepper, chives, garlic, special spices, etc.

Production: Wash the smoked fry first, then burn the oil to 80% maturity, add the fry for a while, then sprinkle some dried pepper out of the pan, then tear it into strips by hand, then add the chives and garlic into the dry pot and serve.

Features: spicy and delicious, promoting fluid production and appetizing.

Dog meat, first "fighting" with pig's trotters

Dogs "tear" people's happiness and local dog meat

Raw materials: local dog meat, special spices, pig's feet, bean paste, chicken essence, etc.

Production: slaughter and wash the local dog for later use; Then split pig's trotters, put them together with dog meat, add special seasoning, cook them until they are 80% mature, take them out, drain the water, keep the soup, and tear the dog meat into pieces; Then stir-fry the dog meat pieces, add the original soup to boil, add seasonings such as bean paste and chicken essence, and order coriander to eat.

Features: the soup is fresh and thick, and the dog meat does not need to be cut with a knife, retaining a lot of original flavor. Fat but not greasy, mellow taste.

The native duck, after being "torn", returned to its original shape.

Ducks "jump" fragrant local ducks

Raw materials: native duck, red pepper ring, leek, garlic, special spices, etc.

Production: Slaughter the local ducks alive, eviscerate them, wash them, marinate them with salt and spices for a period of time to make them fully tasty, then add sesame oil and other ingredients, stew them with strong fire until the fragrance overflows, then take them out of the pot, tear them into pieces by hand, put them into the shape of a whole duck, light red pepper rings, shallots, garlic, etc., and dry the pot.

Features: Duck meat is rich in flavor and thorough in taste. Because it is not cut with a knife, it keeps the original flavor.

Water spinach, I understand your emptiness now.

Empty view of "tears": stem water cabbage

Raw materials: stem of water spinach, dried shredded pepper, garlic kernel, fermented soybean, etc.

Production: wash the stems of water spinach first, and then tear them into strips by hand for later use; Then burn the oil until it is half cooked, add dried Chili, stir-fry spinach stalks, and finally add garlic and other seasonings to taste.

Features: fresh, crisp, green and tender, refreshing and appetizing.

Wen Qing si shan cabbage

Raw materials: fresh Chinese cabbage, pepper segments, essential oil, etc.

Production: wash the cabbage, tear it into random blocks or sectors by hand, and water it (take it out in cold water and boil it in water); Boil the big oil until it is half-cooked, then stir-fry the cabbage and season with salt, monosodium glutamate and pepper. And then take it out of the pot and put it on the plate.

Features: white and delicate color, less nutritional loss when not cut, crisp and refreshing.

Hand-tearing is not necessarily used in the whole process of cooking. Everyone has his own uniqueness: as an ornament or detail, if used properly, it will receive the finishing touch effect. "100 pages of hair" makes this technique simple and fashionable, which is really just right.

Niubaiye: I dare to tear you.

Skillful plucking the strings, Mao and Niu pages

Ingredients: beef venetian blinds, shredded winter bamboo shoots, onion, shredded red pepper, etc.

Production: Chefs don't use metal knives to destroy the texture of beef venetian blinds. He picked the tender ones, washed them and drained them for a while, then cut them into shreds, stir-fried them in a pot, and finally refined them by adding various seasonings such as shredded winter bamboo shoots, shredded onion and shredded red pepper.

Features: Hair-like, delicate and crisp in taste, crisp and tender in texture, sour and spicy.

As we all know, vegetables should be washed first and then cut, so that nutrients are not easily lost. And try to reduce the chance of "close contact" with metal knives, tear vegetables with both hands, and retain the nutrition of vegetables. Why not?