Liuyang steamed vegetables in our lives appear a lot, not only in Hunan there, in other places have its shadow, steamed vegetables is very convenient, go to the steamed vegetables restaurant dinner, direct order can be served, do not need to spend another time to fry, for people in a hurry is very convenient, the following together to see the introduction of steamed vegetables in the culture of Hunan cuisine.

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Steamed dishes in Liuyang are a traditional dish in Hunan cuisine. The main steamed vegetables, the basic dishes are: dried lentils steamed wax meat, steamed ham meat, chopped pepper steamed potatoes, steamed meat, steamed eggs, steamed egg, steamed eggplant, steamed dried bean curd, steamed taro, as well as steamed white bean curd, dried bean curd, yellow bean curd, black bean curd, stinky tofu, white bean curd, marinated bean curd, steamed green chili peppers, and so on. There are also many ways to make Liuyang Steamed Vegetables. Liuyang steamed vegetables is a traditional unique dishes in Hunan cuisine, originated in the eastern part of Liuyang, has a history of nearly 600 years, according to legend, the end of the Yuan and the beginning of Ming Dynasty, Zhu Yuanzhang sent troops to war with Chen Youliang, a time of frequent fighting, people are not happy, Liuyang people to avoid the government to arrest the Ding, had to hide deep in the mountains, in order to less see the smoke of the cooker, the smart people of Liuyang will be the vegetables and rice with the steamed rice, rice good food is also ripe, so as to save the time of cooking, and not easy to expose the trail, and from then on, Liuyang people will be steamed with the meal, so that save time cooking! In order to see less smoke, the clever Liuyang people will steam vegetables and rice together, rice is also cooked vegetables, so as to save time cooking, and is not easy to expose the whereabouts of the Liuyang steamed dishes were born. Ancient county records, Liuyang has always been rich in three things: fireworks, chrysanthemum stone, Acacia bird. Nowadays, fireworks and chrysanthemum stones are internationally renowned, and together with them, Liuyang steamed vegetables are also famous for their prosperous business. Legend has it that Sun Simiao, the king of medicine in the Tang Dynasty, retired to Liuyang Sun Yin Mountain, with the "Thousand Golden Essentials" and "Thousand Golden Wings", liked steamed vegetables, and was also obsessed with researching the nutritional value and efficacy of steamed vegetables, and lived to be 101 years old; and the ancestor of the firecrackers, Li Tian, also feasted on steamed vegetables for the townsfolk who were watching the firecrackers. And according to legend, in 1927, liuyang wenjia city townspeople to "liuyang steamed vegetables" hospitality to mao zedong and qiu harvest insurrection troops; 1955, general wang zhen to liuyang steamed vegetables hospitality to the mountains of heaven "eight thousand xiang female".

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Food CharacteristicsLiuyang Steamed Vegetables are healthy and delicious, inexpensive and quick. Steamed waxy vegetables, the basic dishes are: dry lentils steamed wax meat diced, steamed ham meat, chopped pepper steamed potatoes, steamed Tujia wax meat, steamed eggs, steamed eggplant, steamed dry bean curd, steamed taro, as well as steamed white bean curd, dry bean curd, yellow bean curd, black bean curd, stinky tofu, white sandy bean curd, marinated tofu, steamed green chili peppers, steamed fish head, steamed fire-roasted fish, as well as steamed empty heart sauerkraut, sweet potato sauerkraut, green cabbage sauerkraut, and steamed Bean pickles, as well as steamed beans, steamed sausage, steamed pork, diced chicken, shredded beef, steamed ambrosia fish, ambrosia chicken, ambrosia duck, steamed dry bamboo shoots, small bamboo shoots, bean shoots, steamed greens, steamed yellow cabbage, and so on, amounting to dozens of kinds. Steamed vegetables are rich in color, mostly spicy. But because of the steam to remove fire, so clean and moisturize the lungs. Steamed vegetables do pay attention to a lot. First of all, never use a pressure cooker, electric stove steam, most of the store is to get up early, buy fresh vegetables or prepare special dishes, and then open the steamer, fine diffuse steam. Some dishes have to steam two steam three steam, such as steaming papaya, must do seven steam seven sun, and finally flavored icing sugar, only called delicious. Steamed vegetables bowl, mostly frosted coarse porcelain, or simply cut from the mountains to bamboo, steamed vegetables in a bamboo tube. Steam of fresh plus bamboo incense, more delicious. Steamed vegetables with a variety of chili, chopped chili, fresh red chili, fresh green chili, dipped sour chili, dipped morning glory, dipped wild peppers, sun-dried green peppers and so on. Different dishes. Into different chili peppers, put different ingredients, the flavor is naturally different.

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Steamed vegetables are small in portion size, up to a dinner size of a small bowl. Therefore it is not suitable for seafood. You can only eat at a leisurely pace. Order more than one item. Eat only up to 7 points each, delicious, there is no portion. Gotta leave the aftertaste. Next time you want to eat steamed vegetables. Eat Liuyang steamed vegetables, must be accompanied by one or two soup. No soup is delicious, but water tofu is the best. Water tofu boiled with overnight broth, out of the wrap before sprinkling a layer of salt mustard greens, green onions, put two leaves of cabbage, the fire to the right, soft and refreshing, soup for the fresh and light. The entrance of the restaurant is set with a few large pots, pots placed as high as five or six layers of high bamboo gabion steamer, the pot of water to maintain a boiling temperature, whenever a guest to the store, will be led to pick. Steamed vegetables of many varieties, meat, such as bamboo steam ribs, dried beans steamed meat, preserved fish and preserved meat steamed, steamed sausage, vegetarian steamed beans, steamed radish slices, steamed taro, although the varieties of different colors, but one thing is the same, that is, no matter what is steamed, the top of the hill are mostly a layer of red colored dried chili pepper flakes, or else a few black black Liuyang edamame. Steamed vegetables because they are pre-steamed, variety and more, so it becomes the Hunan cuisine in the most easy to be used with fast food mode of operation, Changsha, those Liuyang steamed vegetables restaurant also often become the buddy of the dining place. Summary: Steamed dishes are not only convenient, but also very tasty, a variety of dishes are available, as long as you want to eat, you can just point, in Hunan, steamed dishes are more authentic.