Practices and skills of steaming vegetables
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liuyang tempeh steamed pork ribs
Production materials:
Ingredients: Steamed ribs and small ribs 12 two traditional tofu 1 piece of Liuyang lobster sauce 2 tablespoons chopped green onion 2 tablespoons. Liuyang Douchi Sauce Ground Meat 1 Bowl of Douchi 1 Bowl of Garlic Powder 1/2 Bowls of Red Pepper with the right amount of oil. Soy sauce 1 ~ 2 tablespoons rice wine1tablespoons salt, a little water, 2 tablespoons salt and monosodium glutamate.
Practice:
(1) Marinate the ribs with marinade for 15 minutes, then add Liuyang lobster sauce and stir well.
(2) Cut the tofu from the middle, spread it on the bottom of the dish, sprinkle some salt and monosodium glutamate on it, then spread the prepared (1) materials on it, cover it with plastic wrap, steam it in a steamer for 1 hour until the ribs are cooked, take it out, remove the plastic wrap and sprinkle with chopped green onion, and serve.
Liuyang douchi sauce method:
(1) Stir-fry the lobster sauce in the oil pan and scoop it up for later use.
(2) Stir-fry the minced meat in the original oil pan, then add minced garlic and saute until fragrant, and finally add pepper and douchi and stir well.
(3) If the amount of oil is too small, oil must be added again until the flooded material continues to be heated until it boils, then the flame can be turned off, and it can be bottled and stored after cooling.
Steamed Fish Head with Diced Hot Red Peppers
The practice is as follows:
Ingredients: 750g fish head, 3 teaspoons of chopped chili, 4 pieces of ginger 10 scallion.
Ingredients: 2-3 teaspoons of salt, chicken essence 1 teaspoon of cooking wine, 2 tablespoons.
Oil 2 tablespoons sesame oil 4-5 drops
Practice: firstly, wash the fish head, drain the water, and then put the cooking wine, which should be evenly spread all over the fish, then evenly spread salt on the fish head, put the ginger slices and scallions on the top and bottom of the fish for 15 minutes, then remove the scallions, evenly put the chicken essence, then spread the chopped peppers on the fish head and steam them on high heat 10 minutes. Take the oil pan, put the oil to 80% heat, pour it evenly on the fish head, and drop a few drops of sesame oil, and you can do it!
Liuyang steamed cuisine
Mainly steamed preserved vegetables, and now vegetables can also be steamed to produce superior delicacies.
The selection of steamed vegetables in Liuyang is mainly based on the selection of pollution-free vegetables from farmers.
Liuyang's bacon has a good reputation.
Following? ? Vegetables or steamed rice can also be considered.
Steamed taro with chopped Chili peppers
Steamed bacon,
Steamed pork with flour,
Steamed sausage,
Steamed fish with ginger and glutinous rice grains
Pig blood balls,
Braised tofu,
Steamed ribs with pumpkin
Liuyang's fire-cultured fish,
Authentic Hunan native chicken.
Bacon rice
Laxiang dry rice,
Rib rice,
Steamed fish rice,
Braised pork rice with plum vegetables,
Liuyang huopei fish rice,
Sausage rice,
Bacon rice,
Bullfrog rice, etc.
Bacon rice,
Bacon beef rice,
There are a lot of fresh lotus leaves in Hunan, which can be steamed by padding the bottom of a dish or wrapping them. The aroma produced by steaming fresh lotus leaves and dishes is very appetizing.
Liuyang steamed cuisine is very famous. There are several "food streets" in Changsha which are famous for operating Liuyang steamed cuisine. During the holiday, I went to Liuyang with my family and tasted authentic Liuyang steamed vegetables in a small shop. There are several cauldrons at the entrance of the restaurant. There are bamboo bamboo steamer as high as five or six stories high in the pot. The water in the pot is kept boiling, and whenever guests come to the store, they will be led to choose. There are many kinds of steamed vegetables, such as steamed pork ribs with bamboo tube, steamed pork with dried beans, steamed sausage with preserved fish and bacon, and steamed edamame, steamed radish slices and steamed taro. Although the varieties are different in color, one thing is the same, that is, no matter what is steamed, most of the hilltops are covered with red and bright dried Chili slices or a few black Liuyang fermented beans. Steamed dishes are all steamed in advance, and there are many varieties, so they are the most easily managed by fast food mode in Hunan cuisine, and those Liuyang steamed restaurants in Changsha often become the dining places for friends.
For steamed vegetables, I always have a different psychology from other dishes, because I think steamed vegetables can stimulate people's curiosity and desire to explore, and the process of making steamed vegetables is also a practical application of the overall planning method. Hunan people usually have this dish steamed with preserved meat on the table, but the steamed with preserved meat in each family is different. It can be said that a thousand bowls of steamed with preserved meat will have a thousand different flavors. Because different wax products, different proportion of preserved meat and different stacking order may have different feelings. More importantly, under those red or black bacon flavors, there are vegetarian dried vegetables that you can't guess at the end. It may be dried beans, pickled vegetables kneaded by my grandmother, and dried sword beans and dried purslane bought by my mother from the villagers. You won't know all these things until you eat them at the bottom. Maybe you can guess when you eat the bacon above, but it must be at the end that the mystery is solved.
Steamed bacon is the most common steamed dish, and it is also the most exquisite steamed dish. For example, steamed bacon with dried mushrooms must be stacked in the following order: dried mushrooms are at the bottom, bacon is in the middle, and bacon is at the top, and the fat part should be stacked at the center of the circle of bacon. This is not entirely a tradition, but also because of the consideration of taste. Dried mushrooms are placed at the bottom, because the sour taste of dried mushrooms is emitted upward after being heated, and can be absorbed by the preserved fish and bacon above; Bacon is put on the top, and the fat part is inward. Once steamed, the nourishing oil can penetrate downward along the terrain, so that preserved fish, especially dried vegetables, can fully absorb the oil. The steamed dishes in this way, different materials learn from each other, and finally give diners a taste that they can't achieve.
In fact, it is not difficult to cook. Regular things, like being a man and doing things, also pay attention to priorities and complement each other. Lao Tzu said, "Governing a big country is like cooking a little fresh food." I wonder if there is this meaning in it?
1 steamed pork with rice flour
Ingredients: sliced meat (both pork and beef), red fermented milk, salt, cooking wine, star anise, ginger, pepper, pepper, fermented grains, glutinous rice, sweet potato (or taro, but it is best to use sweet potato) lotus leaf.
Marinate the sliced meat with salt, pepper, star anise and cooking wine 15 minutes, then stir-fry it in the pan and take it out.
Use fermented glutinous rice juice to adjust the red rot milk to a proper degree of sweetness and saltiness, divide it into 2 parts, divide it according to the ratio of1:3, take a small part of it and evenly spread it on the meat slices for later use, and fry the other part with star anise and pepper, then crush the glutinous rice, roll the meat slices with rice flour and put them in order, spread the sweet potato cut into hob pieces, and add some fragrant leaves between the sweet potato and the meat slices (in fact,
2, small crispy meat
Ingredients: pork strips (both pork and beef), spice powder, tender meat powder, flour, cooking wine, chicken soup and dried tangerine peel.
Marinate the meat strips with spice powder, ginger, salt and cooking wine for 15 minutes, then roll in tender meat powder and flour, fry them in a pan until golden brown, put them neatly in a bowl, add onion, ginger slices and dried tangerine peel into the bowl, inject a little chicken soup, and steam them in a cage for 15 minutes.
3 braised chicken, the practice is the same as Xiaosu meat, except that the sliced meat is turned into diced chicken, which can be paired with mushrooms and bamboo shoots.
Small crispy meat and braised chicken will taste better if you squeeze some lemon juice or sour orange juice before frying the meat.
4 lion's head with fragrant crab powder (you can leave it without crab powder)
Chop beef tenderloin into fine mud, and then mix chicken meat according to the ratio of 3:1
Then mix with ginger juice, a little yellow wine and lemon juice, add salt and crab powder, then add chopped horseshoe, and stir in the same direction until the chopsticks can stand, and constantly pick out the meat tendons during the stirring process.
Then roll it into a lion's head, roll in egg white and raw flour, fry it slightly with low fire, then mix the crab powder with broth, put it in a small casserole, then put the lion's head in, then simmer it slowly, seal the lid seam with tea mud until the lion's head is crisp and waxy like tofu, and add Chinese cabbage to the soup to eat.
5 milk taro meat
After five flowers, the tip of the buttocks is half a catty, four taro, yellow wine, red fermented bean curd, salt, onion, smoked quail eggs or pigeon eggs, Chinese cabbage, star anise and pepper.
Find a small bowl, mash the fermented bean curd into a paste, add salt and sugar to adjust it to your favorite taste, add star anise, pepper, onion and so on to the yellow wine, cut the pork belly into thick slices, preferably in the proportion of fat and thin, cut the pork belly into thick slices in the pot, marinate the pork belly slices in the material mixed with yellow wine, then stir-fry it in the pot and wipe it on one side of the skin. When the meat feels soft and rotten with sharpened chopsticks, pour the milk on it and color it evenly, then find another casserole, put a cabbage on it, wrap it with smoked eggs, put the meat in a small casserole, seal the casserole and steam it over high fire 15 minutes.
6 steamed baby cabbage in chicken soup
Wash the baby cabbage, add a little starch, pepper, chopped mushrooms and a little baking soda to the chicken soup and steam it in a cage for 12 minutes.