"One side feeds one side with water and soil". Because of the different geographical location, products, living habits and eating habits, home cooking has formed different bases with different flavors in southeast, northwest and China. After development and upgrading, it has become a delicacy in China.
Home cooking is the source of Chinese cuisine and the foundation of local cuisine. Looking for the root of Chinese food, start with home cooking. Master Huang Qingbiao, a famous chef of Hunan cuisine, sounded the prelude to the series of lectures on home cooking for us. Zanthoxylum bungeanum, to drive away the wind and wet Hunan cuisine, focuses on sour and spicy. This is the development of geographical factors. Hunan is mountainous, with a warm and humid climate, and has been called the "lowly and humid land" since ancient times. So people like to eat Chili. Pepper can stimulate appetite, dispel dampness and drive away wind. Heavy spicy, become the requirement of life. Home cooking, especially showing this style. This is Master Huang's menu: spicy chicken, squid with golden hook, lobster sauce pepper, hot and sour shredded pork soup, scallops and mustard gall. Steamed fish with black bean sauce and pepper, silver roll with one-tailed Hunan cuisine. Six kinds of home cooking, almost all of them are Hunan flavor in Xiangjiang River basin.
Home cooking often eaten by great men.
"Douchi Chili" is impressive. This Xiangjiang home-cooked dish has been eaten twice in China. One is a welcome dinner for the captain of the Yangtze River cruise ship; Another time in Beijing, Zhang Yufeng, the secretary around the great man, opened the "Mao Family Pavilion". Douchi pepper is said to be an indispensable home-cooked dish for every meal of the great man. It can be called "authentic sect" and "Maojia cuisine". Master Huang's version of "Douchi Chili" is full of weight, original, spicy and delicious, and eaten with relish. Stir-fried dried bean curd, celery, garlic, shredded pork, lobster sauce, bell pepper, red pepper and oil residue, with strong flavor and heavy oil. The materials used are simple and simple, while the knives are exquisite and the materials are like hair.
Teach people to eat and pee.
When it is fried, it becomes a small ring, much like a small earring hung on a big girl's ear hole. In Xiangjiang River, it was originally called squid with earrings. Thick, suitable for both eating and drinking. Shred the soft squid tube, add leek, yellow pepper and shredded pork and stir fry. The leek is tender, the squid is sweet, and the shredded pork has the function of improving taste. Commonly used materials with local home cooking are really wonderful. There are many peppers, including chopped finger peppers, which make people eat spicy and hiss. . . . This is a typical Hunan home-cooked dish "squid with golden hook". Spicy, very suitable for Nanyang people's taste.
Hot and sour soup without red oil
The soup is made of bamboo shoots, dried beans, mushrooms and shredded pork. Although it is a home-cooked dish, it has a tradition of paying attention to the sword chapter. The ingredients are cut into small pieces and then twisted together. Especially the dried tofu, you can see the owner better. The batches are the same thickness and the strips are the same size, but they all have obvious characteristics, that is, they are unbreakable, and the shredded egg skin has a unique flavor. The soup is fresh but not turbid, which is different from Sichuan hot and sour soup with floating red oil. Spicy comes from Chili and sour comes from white vinegar. "Sour and hot shredded pork soup" is appetizing and delicious.
Salty and spicy chicken
Hunan is rich in natural products, and most of the home-cooked dishes are mainly seasonal vegetables and livestock. "Spicy chicken" is a common home-cooked dish, especially in Dongting Lake area, which is delicious for almost every household. Because chicken is boneless and diced, diners of all ages can enjoy it. The diced chicken is pickled and tasty, and it is more tender and smooth after being dragged with oil. Stir-fried with green and red peppers, although there are Chili noodles and shredded peppers, but the spicy degree is low. Hemp but not strong, spicy noodles are not dry, highlighting the umami of diced chicken. "Spicy chicken" expresses the rich, oily, salty, spicy and soft flavor of Hunan home-cooked food.
Wonderful douchi
Reusing douchi is a major feature of Hunan home-cooked dishes. Douchi seasoning is always inseparable from the company of red pepper, which is another feature of Hunan home cooking. In fact, the seasoning effect of lobster sauce is wonderful, salty and delicious. Many cuisines are seasoned with lobster sauce, which can be regarded as a great invention of China diet. "Steamed fish with black bean and pepper" is a very common home-cooked dish. The wonderful taste lies in seasoning with lobster sauce and pepper to make the meat tight, fresh, tender and spicy. Master Huang chooses cod, which is fresh and smooth.