Hunan cuisine is actually Hunan cuisine, and attention is paid to details when cooking. The unique cooking system makes Hunan cuisine have four characteristics. First, it has a wide range of materials, diverse tastes and varieties. The second word is affordable and colorful; The third is the spicy and tender taste; Finally, I am good at cooking skills, such as stewing, stewing, frying and steaming.

Hunan cuisine is a blend of various local flavors, and then it is dominated by three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Let me explain it to you.

Xiangjiang River Basin: centering on Changsha, Hengyang and Xiangtan, it is the main representative of Hunan cuisine. Cooking surprises have a wide range of materials and tend to be sour and tender.

Dongting Valley: Good at cooking seafood, poultry and livestock. Cooking is characterized by heavy oil, and the most common is all kinds of exquisite stews.

Xiangxi Mountain Area: It is good at cooking all kinds of delicious food and game. It is also necessary to cook bacon. The taste will be salty and fragrant, and firewood is often used as a dye. The flavor of the mountains is particularly strong.

Hunan cuisine? Sisters tuanzi

Ingredients: glutinous rice 600g, rice 400g, pork belly 350g, Beiliu sugar 100g, osmanthus sugar 10g, red dates 150g, water-soaked mushrooms 15g, soy sauce 20g, monosodium glutamate 5g, salt 5g and cooked lard 30g.

Production steps:

1. Wash the rice and glutinous rice together, then soak them in clean water for 4 to 7 hours, take them out and wash them again, then add 1250g clean water to grind them into rice slurry, pour them into a cloth bag to squeeze out the water, knead them into flat cakes with 150g rice flour, then put them in a steamer for cooking for half an hour, take them out and knead them with raw flour for later use.

2. Wash the red dates, remove the core, chop them into mud, and then steam them on a plate for 1 hour for later use; Overburned oil, stir-fry Beiliu sugar first, then add jujube paste and sweet-scented osmanthus sugar, stir-fry again and serve for later use.

3. Wash the pork belly and chop it into stuffing. Wash and chop mushrooms, then mix, mix well with salt and monosodium glutamate, then add soy sauce and appropriate amount of water, and mix well into meat stuffing for later use.

4. Knead the dough into strips and then divide it into single portions of about 15g. Wrap the sugar stuffing and meat stuffing separately after rounding. Sugar stuffing is made into a circle, and meat stuffing is kneaded into other shapes. Then put it in a steamer and cook for about 10 minutes.

Tip at the end of the article

1, the dough must be kneaded until the surface is smooth, otherwise the taste is not good enough.

2. Don't worry when you stir-fry the sugar stuffing. Be sure to stir-fry it slowly with a small fire, and it will burn if you are not careful.

3, the meat should be added with water in moderation, and then it must be added several times, while stirring in the same direction.