How to make Wugang spiced dried food delicious

How to make Wugang spiced dried food delicious? In fact, most people can't resist the temptation of delicious food in our life, and there are various kinds of delicious food in life. There are many different ways to make different foods. Here's how to make Wugang spiced dried food delicious. How to make a good job of spiced and dried spiced sauce in Wugang 1

1, 1 bag of spiced and dried sauce, appropriate amount of green pepper, a little millet pepper, an appropriate amount of garlic cloves, a little cooking oil, a little salt, and a little soy sauce for mushrooms.

2. Put oil in a hot pan. When the oil is hot, add garlic slices and stir-fry until fragrant.

3. Add green and red peppers and salt, and stir-fry the green and red peppers with low heat until soft.

4. Add the dried bittern and stir well.

5. Pour a proper amount of water to change the fire.

6. Cover the pot and cook for two minutes with high fire.

7. Season with mushrooms with soy sauce and stir well.

Wugang spiced dried food

Wugang spiced dried food is a special food in Shaoyang, and its unique flavor is liked by many people. Speaking of how to make braised dried incense? Dried spiced bittern is made by putting carefully selected dried spiced bittern in brine for a certain period of time.

the surface of the processed dried bittern is slightly black, and it smells a unique alcohol and aroma. Cut the marinated dried bittern into small pieces, and then mix with condiments made of chili, Jiang Mo, peanut oil, etc. You can enjoy the delicious dried bittern of Wugang specialty. If you cook with dried spiced bittern, the taste will be even more fragrant, because the dried spiced bittern is made from the leaves of Chinese fir, which are common in the south. After cooking, the special wax flavor will linger. In Wugang, the easiest to cook and the best to eat is braised pork ears, and the taste is unforgettable.

Wugang spiced dried bean curd is a special food in Shaoyang, and its unique flavor is liked by many people.

The freshly baked Wugang spiced dried bean curd represents the master's craft, which is not only a food, tradition, but also a culture. It is made of more than 2 kinds of precious Chinese herbal medicines, such as fennel, cinnamon, licorice, fragrant leaves, angelica dahurica, cardamom, etc., which are boiled in a bittern and dried repeatedly. The bittern is often fresh, the more bittern it is, the more delicious it is, and the aftertaste is endless. Besides its unique taste, it also has the history and culture of Wugang for thousands of years.

In Wugang, the pace of life is slow and there is leisure everywhere. Marinating a dried incense requires meditation and "waiting". Wugang spiced stem pays attention to the accumulation of taste by time. It will take at least 3 days to marinate and dry. Each piece of yellow and tender dried bean curd should be marinated in the secret brine boiled by dozens of traditional Chinese medicine ingredients for five times. When the dried bean curd changes color, it should be taken out, drained and then soaked in the brine, and repeated for five times is the best. When the spoon is used to turn the pot, the mellow smell of the brine overflows, and the sweetness and saltiness in the pot are all contained in the incense.

Every piece of freshly baked Wugang spiced dried bean curd represents the master's skill, which is not only food, tradition, but also a kind of culture.

Most foreigners' first impression of Hunan is Changsha stinky tofu, but in Hunan, in addition to stinky tofu, Wugang spiced dried bean curd is also an indispensable daily food for Hunan people. Wugang, known as the capital of brine, is famous all over the country for its unique brine technology.

The difference between Wugang spiced dried food and other spiced dried foods is that it selects high-quality tofu from Wugang, adds bittern made of twelve spices such as fennel cinnamon, and then marinates it carefully to make a spiced dried food. In the whole marinating process, no extra additives are added, so that the marinated dried beans retain the fragrance of soybeans and do not lose their own flavor. The unique geographical environment makes Wugang a very suitable raw material for preparing Wugang Xianggan, so Xianggan has its unique taste, which makes people drool, and they will never forget it after eating it.

shaoyang's special food "Wugang bittern dried" has a unique flavor. Have you tried it?

Everyone's memory of Wu Gang is vague, and it feels more like deja vu. Wugang, formerly known as Dou Liang. The history of the ancient city of more than 2, years has accumulated a strong cultural heritage. Due to the diversity of existing forms of marinated tofu, it will not lose its original flavor because of packaging like stinky tofu, and the products made are also diversified. Therefore, it is not only a banquet, but also a flavor and leisure food, and it is also the best gift for friends and relatives. Dear friends, Shaoyang special food "Wugang bittern dried" has a unique flavor. Have you tried it? How to make a good meal of spiced and dried spiced sauce in Wugang 2

The correct way to eat spiced and dried sauce

The traditional method of spiced and dried sauce is to bind the spiced and dried sauce together, put it in a pot, boil it with strong fire, simmer it with low fire, cool it and cut it into shreds before eating. The marinated fragrant dried fruit tastes chewy, and can be used as an appetizer or a snack to relieve cravings. So, what is the specific practice of marinated incense? Let's have a look together.

Method 1

Materials: dried fragrant dried fruit, eggs, thick soup treasure, marinade and light soy sauce

Steps:

1. Prepare the materials, and cook the eggs and shell them;

2. Add half a pot of water to the stew pot and put the marinade into the soup;

3. Slider on the surface of dried bean curd;

4. Put the dried fragrant fruits and eggs into the brine, and add a proper amount of soy sauce and salt;

5. Set fire to the pot, and simmer for 1 hour after the water boils;

6. After the halogen is turned off, it is best to stew in the pot for half a day before eating, which will be more delicious.

Method 2

Materials: dried fragrant incense, onion, garlic, pepper, red pepper, cinnamon, soy sauce, clove, sugar, white sesame and oyster sauce

Steps:

1. Prepare 8 pieces of smoked fragrant incense (about 7 cm square), 2 pieces of aniseed and 1 piece of clove.

2. Divide the fragrant dried fruit into four parts, cut oblique knives on both sides of the fragrant dried fruit respectively, and the last two sides are crossed;

3. Add a small amount of oil to the pan, and fry the chopped fragrant dried fruit. The length of time is up to you. If you like chewy food, fry it for a while.

4. Stir-fry onion, garlic, dried red pepper, aniseed, cinnamon, fragrant leaves and clove with a little oil left in the pot.

5. Add cooking wine, light soy sauce, dark soy sauce of straw mushroom and crystal sugar (how much can be adjusted by yourself) and cook on low heat until the crystal sugar melts;

6. Add water and fried dried fragrant mushrooms, add 2 tablespoons of oyster sauce, cover and simmer on low heat;

7. Turn over once in the middle until the soup is thick and basically dried;

8. finally, add sesame seeds and mix them evenly. How to make a delicious 3

savory spiced dry in Wugang? I'll share the secret formula and practice with you!

The improved spiced dried brine is a very old traditional dish, which almost lost its market. This dish is made of new ingredients, new seasonings and new containers, with scallion sauce, mellow taste and paper pot, which is especially popular among Anhui locals, and its gross profit is not low.

raw materials: 2g of dried citron, 1g of green pepper and 1g of red pepper, 5g of scallion.

seasoning a (soy sauce, chicken essence, abalone juice, 5 grams of red oil and scallion oil, 15 grams of steamed fish and black bean oil, 6 grams of roubaowang, 1 grams of oyster sauce and 25 grams of stock).

making 1. changing the dried fragrant rhizome into a tile block; The green pepper is changed into a knife to image an eye block. 2. Add material A, Beijing onion (fried to golden brown) and fragrant dried rice into the net pot and cook for 5 minutes until it tastes delicious. Pick the green onion and put it into a paper pot. 3. Stir-fry green and red peppers with scallion oil and red oil and pour them on them.

Key 1. The green onions must be fried to dry before they can be fragrant, and the fragrant dried onions must be cooked thoroughly. Usually put it in the cooked marinade to "raise". 2, batch production can add some wax pig's feet to enhance fragrance, and after cooking, it can still be made into dishes such as pork knuckles, which will not be wasted.

preparation method of onion sauce

1,5g of onion, 45g of chives and 5g of garlic seeds are chopped into paste. Put 2,5g of peanut oil, chopped onion and garlic into the pot, and boil until the fragrance overflows. Add 6g of Lee Kum Kee seafood sauce, 2g of thirteen spices from Wang Shouyi, 2g of Shajiang powder, 3g of spicy fresh food from Wang Shouyi, 3g of meat flavoring agent, 5g of maltol and 15g of steamed fish drum oil from Lee Kum Kee, and boil until the fragrance overflows. Then put them into a container and take them with you. When in use, add oil to the onion marinade sauce and stir-fry until fragrant, add the broth to taste, remove the residue with a fine leak, dry it, cook and season.

This is a good farm dish, with low cost. However, the author uses fried scallion to marinate the dried incense, and the flavor is not strong. I suggest cooking this dish with scallion marinade sauce, which is convenient to operate and quick to serve, with stronger flavor and more prominent flavor.