Several dishes in Hunan cuisine can be said to be very simple. As long as the ingredients are ready and the fire is turned to the strongest, the flavor of Hunan cuisine can come out. If you don't believe me, you can follow my method to ensure that you are also a chef of Hunan cuisine.
Ingredients: 4 eggs, 500g fresh pork belly.
Ingredients: 20g chopped pepper, 3 green garlic seedlings, Auricularia auricula 1 small handle, 6 garlic seeds, 6 ginger 1 small pieces, 6 green peppers and 3 millet peppers.
Seasoning: white sugar, monosodium glutamate, soy sauce, soy sauce, cooking wine, oil and salt.
Preparatory work:
1, first remove the skin of the pork belly, and then cut it into pieces of your own size for later use. If you like sliced meat, you don't have to cut it.
2. Clean the green garlic seedlings and cut them into 0.5 cm long pieces for later use.
3, garlic can be broken up with a knife, ginger can be broken up with a knife and chopped for use.
4. Cut the green and red peppers into small circles for use.
I use garlic and chopped pepper. This can also be made with chopped peppers. If not, the problem is not big. Generally, chopped peppers are salty, so when adding salt to taste later, you must count the salt such as chopped peppers.
6. There are a lot of black fungus after a small amount of soaking, so don't use too much. Soak Auricularia auricula in water first, then wash the surface of Auricularia auricula by hand, and then remove the hard roots. If the flower shape is too big, tear it into small flowers for later use.
Cooking method:
1. Bring the pot to a boil. After the water is boiled, pour the soaked black fungus into the pot and blanch it. The blanching of auricularia auricula can be disinfected, reducing some phototoxic substances and a large amount of water absorbed by auricularia auricula due to soaking in water, thus reducing the probability of frying pan and frying pan in the later stage. When the water boils again, boil for 2 minutes to control the water.
2. After cleaning the pot, turn on the fire, add a little oil to the pot, add the blanched auricularia auricula, stir-fry for a few times, stir-fry the moisture in the auricularia auricula slightly, and take it out of the pot for use at most 15 seconds. When frying the fungus, the oil temperature should not be too high, and the frying time should not be too long, so as to fry the moisture in the fungus.
3. After cleaning the pot again, burn the pot until it smokes, add 1 spoon of cooking oil to the pot, wet the pot wall with oil, then pour out the oil, and add another spoon of cold oil again. This is hot pot cooling oil, and the ingredients will not stick to the pot when put into it. Let's fry the eggs first. If you can turn the pot upside down, beat all the eggs into a bowl and pour them into the pot, so it can be done at once. If you don't know how to turn the pot, to be honest, just beat an egg into the pot, or beat the egg into a bowl before pouring it into the pot.
Don't touch the eggs after they are in the pot. Let the bottom surface solidify and then turn it over. Fry both sides until golden brown. It is suggested that the eggs be fried a little hard, so that they taste better.
5. After the eggs are fried, cool them slightly and cut into pieces with a knife. 1 Eggs can be cut into 4 or 6 pieces, but it is not recommended to cut them too small. I cut four pieces.
6. After the pot is cleaned, put it on the fire to dry until it smokes, add a little oil and slide it. Be careful that there is not much oil, because pork belly will fry a lot of oil. Then stir-fry the pork belly in medium fire, and stir-fry the fat of the pork belly slowly, so that it won't get tired and fragrant.
7. Turn the pork belly more, so that the pork belly is heated more evenly and the oil is faster. Pork belly has been fried until it is oily and the color is a little yellow. By this time, the pork belly has spit out most of the oil. If it is stir-fried, the taste will become dry and firewood.
8. Add 20 grams of cooking wine to remove fishy smell and increase fragrance, and stir well. When cooking wine meets high temperature, alcohol will volatilize and take away the fishy smell of meat.
9, pork belly with soy sauce, better color, looks more appetizing, no, 2 grams is enough. Stir well immediately after the soy sauce goes down, so that all the pork belly is eaten and colored by soy sauce.
10, you can fry garlic and ginger together after changing the fire. The general feature of Hunan cuisine is that it can stir-fry quickly in a big fire, which can stimulate the taste of ingredients.
1 1, stir-fry for 10 second at most, then pour the green and red peppers into the pot, stir them quickly and evenly, and stir-fry the spicy taste of the peppers.
12, and then we can go to the seasoning step, add a little salt first, as we said before, because the chopped pepper is salty, so we can't add too much salt here. I'd rather add a little less now and make it up when the salt at the bottom of the pot is not enough.
13, add 2 grams of monosodium glutamate to freshen up, and don't add it if you don't like it.
14, add 2 grams of sugar to taste fresh. You don't need to add what you don't have.
15, plus chopped pepper, can add a unique flavor to this dish. Then stir-fry evenly, so that all the flavors are fully blended.
16. After the pepper is chopped, you can pour the auricularia auricula into the pot for up to 5 seconds and stir well together.
17, stir well. Pour the chopped poached eggs into the pot and stir well. Let the scent of poached eggs react with other scents to produce a new scent.
18,15g soy sauce is cooked from the side of the pot to improve the taste. The soy sauce can be instantly coked at high temperature, and the sauce flavor is immediately excited and quickly stirred evenly.
19, then pour the green garlic seedlings into the pot and stir fry quickly. The green garlic seedlings are almost ripe, so don't fry them for too long.
20. After the green garlic seedlings are put into the pot, they can stop growing and maturing for 10 second at the longest, and then they can be put into the pot.
1. Except for the process of stir-frying pork belly on medium fire, all other steps are stir-frying on high fire to split the ingredients at high temperature.
2. Chopped pepper is the crowning touch of this dish, which can well increase the flavor of the whole dish.
3, you can also use half of pork belly and half of lean meat. Pork belly is fried first, and then lean meat is marinated with a little soy sauce and oyster sauce. This kind of pork belly is very fragrant, and the lean meat is very tender. There are two completely different meat flavors and different tastes. This way of eating is really enjoyable.
500g pork belly 19 yuan, 4 eggs in 3.2 yuan and others in 6 yuan. The cost of a bowl of coriander for farmers is probably around 29 yuan.
Many cities have Hunan restaurants, which are basically full. It is not unreasonable to be so popular. People are voting with taste buds, which is the truest performance. Every cuisine has its unique killer, that is, the impressive performance of major cuisines.