"It is recorded in" The Songs of Chu Evocation "that" there is bitterness and salty, and there is sweetness and sweetness ". For more than two thousand years, Hunan people have been using spicy taste to drive away the cold. In the late Ming and early Qing dynasties, peppers were introduced to Hunan, and then they were addicted to peppers for 300 years without pepper mustard. "
food
Snail pepper and Yancun pork are preferred.
knife
When cutting, the most important thing to pay attention to is that the spiral lions and peppers are irregular in shape, so they should be cut with a hob to make each piece similar in size and even in weight. Eat three or two.
Slice garlic seeds.
The pork in the front leg should be cut through the meat with a knife. Cut the fat a little bigger, and it will be as big as the lean meat after spitting oil. Take six two, of which two are fat and four are thin. Whether there is skin or not depends on you.
Exclusive secret: peeling garlic
Peeling garlic is always troublesome, and a little skill will add a little leisure. Beat the garlic well, put it in the pot with the skin, shake it and rub it, and the garlic seeds will come out, bright and clean.
Exclusive secret 2 pickling and grabbing
The secret of tender and tender Chili meat is grasping and pickling. Light soy sauce, cooking wine, dark soy sauce, and salt. After feeding, pour a ladle of clear water and grab it with your fingers, and the collagen in the fleshy fiber will be squeezed out, glued with water and wrapped in sliced meat. At the same time, the four flavors are evenly soaked in the meat slices with water, which is full of flavor.
To cook/boil
"peanuts are under the sword, heat is the teacher", and the order of cutting and heating should match.
First, add the fat, stir-fry slowly, and add the garlic to stir-fry until fragrant. Stir-fry the green pepper until it is half cooked. Add salt, monosodium glutamate and sugar. Boiled water smells of pepper everywhere. Then add lean meat and stir fry.
sabot
Stir-fried meat with Chili peppers is rich in flavor, and Hunan people cool rice.
Episode 2 "Fish Head with Chopped Pepper"
food
Master Chen Yunfei made fish head with chopped pepper, used red chopped pepper sauce, and invited millet pepper, red pepper and ginger as company.
Chu people value fish and love to eat fish first, especially fat male fish.
Three liang of vegetable oil, two liang of soy sauce, four liang of soy sauce and one liang of monosodium glutamate.
knife
Knives should also have thoughts. After the fish head is removed, the center of the fish mouth is split in two. After the red pepper is peeled and seeded, it is sliced and connected like hemp fiber. Cut the millet pepper into rice, mince the ginger and chop the chopped green onion.
Du Jia Ji mi Diao hong you
Pickled red chopped pepper is salty, which needs millet pepper with spices and salt. Add Jiang Mo first, then chopped red pepper, pour vegetable oil, make it sour and salty, and marinate slightly.
cook
Boiling fish heads is not as good as steaming. But if you want to be fresh and salty, you need to add monosodium glutamate for a while, and then consider the amount of soybean oil and autumn oil according to the size of the fish. Pour four or two pieces of hot sauce, add ginger slices and onion segments, and cover with a red hemp fiber. Build a dish, put it in the pot and wait in the fire for a while. In the meantime, you can take vegetable oil into the pot, open a big fire and watch the oil boil, just wait for the chopped pepper to be like a rainbow and the meat to be as white as jade.
sabot
Sprinkle shallots and pour hot oil to make Xiaoxiang beautiful and the whole country beautiful!
The third episode "Braised Wild Water Fish"
According to Yizhoushu, the so-called "Changsha Turtle" was one of the tributes of West Zhou Chengwang more than 3,000 years ago. In the Jin Dynasty, there was also a record that "Changsha yellow turtle was exceptionally large and beautiful, so it was a tribute".
Washing method
Cooking this rare thing, washing it just right, can't be neglected. The fishy smell of nail film is particularly serious. Take it out and cut it into 4 cm pieces. Add ginger and grain wine to the water and cook the meat to remove the fishy smell.
condiments
Only by using auxiliary materials skillfully can there be wonderful harmony. But the ingredients can be changed into knives and you can make your own decisions. You can pick it out after dinner, and you won't see the guests anyway.
condiment
The smell of water fish is very strong, and there are many fishy smells, so it is necessary to have a variety of flavors, each offering a fragrance and trying to cure it.
Red stew with broth is fresh and fishy, which maximizes the original flavor of water fish.
Exclusive tips
The fish sauce made by Master Wang is made by grinding and blending bean paste, salt and monosodium glutamate. Ordinary materials, now kung fu is between discretion.
Wei Chao
The method of cooking is very wonderful in "Fire and Water are incompatible", and the camera moves. Pork belly first, then ingredients. You can add a few dollars of spices when you stir fry, and you can put the fish pieces in the water when the fragrance is overflowing. When the meat turns golden brown and bubbles appear, add a few yellow dried peppers. Then, spray cereal wine, add fish sauce, add broth and boil. Simmer for half an hour and wait.
Juice collection
Leak the soup, pick out the meat, then put the soup back in a clean pot, adjust the salt and add the fat to make the soup greasy.
sabot
If you get angry, you will get three fresh ones. If you can't eat delicious meat, you can also use up two bowls of rice in soup!
Episode 4 "Steamed Bacon"
In the Qing dynasty, the secret of eating fresh food said that "old meat has a different flavor", and in modern times Liang Shiqiu also praised that "Hunan's bacon is the most famous, but the beauty of preserved fish is above preserved meat."
food
Master Zhang Haibing cooked traditional steamed bacon, chicken and fish, all of which were made of cold smoked country chaff. Add laba beans to line it, and add red pepper and chives to make it fresh and fragrant.
Washing method
Old meat needs cleaning. First, the bacon, chicken and fish are soaked in salt water for about 4 hours, and then the fish scales are washed clean and fragrant.
knife
Things have their own characteristics and should not be confused. Bacon can be cut into large pieces, preserved chicken into small pieces, and preserved fish into strips for bone spurs. Then, shred the onion and cut the red pepper into small pieces for later use.
Exclusive tips
If things need to be kept for a long time, they need to be salted, so old meat tastes salty. Master Zhang has a clever plan to remove salt. Take bacon, chicken and fish, blanch them in a clean pot, and add a little salt to the water to take away the salty taste hidden in the meat. Laba beans are easier to salt, so just blanch them with clear water.
increase sharply
Everything tastes fresh, and it's done to the extreme. When the oil is heated to half maturity, quickly add the marinated fish, fry until golden brown, and then take it out. Then, add laba beans, wait for the oil to boil, and quickly take it out of the pot, and you can smell the salty fragrance.
evaporate
Bacon is mellow, so you only need to prepare simple condiments to taste it.
Take dry Chili powder and pour hot oil to let the spicy taste overflow the oil. The fat of bacon is too heavy to be colored. Apply autumn oil separately until it is colored. When you have time, put the marinated chicken in a buckle bowl, then cover it with lewd bacon, and pile the rest into a base. Then, spread laba beans, drain Chili oil, add sugar, monosodium glutamate and cooking wine to adjust the taste, move the bowl to a cage, and steam it over high fire for about 1 hour until the bacon oil oozes out and tastes as good as before.
sabot
Pour it into the plate and watch the floating steps, but don't say anything you know, and you have a taste in your heart!
Episode 5 "Group of Temple Dishes"
Combine fiber, make a little red, and the banquet will be accompanied by a dish, inviting connoisseurs of later generations to have a heart. The cuisine named after it was handed down by Tan, a native of Chaling, Hunan. Teenagers are sensitive to family studies, and they are awarded to Hanlin for editing and editing, full of pen and ink, thinking about it.
Master Yang's "vegetable gall" is exquisite in workmanship, rich in nutrition and delicious, adding another delicacy to spring health preservation.
food
It is said that Tan Fu cooked a dish with his heart, and each dish cost two loads. Today, Master Yang Long still needs 8 kg of small hall dishes to cook, which are made of six kinds of delicacies, such as old hen, pork elbow, chicken feet, pigskin, pork chops and pork hands, with four-color seasonings.
Dujia secret soup
Master Yang is so bold in cooking that he can't make anything without soup. The six flavors must be boiled in water first, then put into a casserole, slightly add ginger slices and onions to remove the fishy smell, and then simmer for 6 hours with slow fire to make the six flavors one.
Take vegetable bile as an example.
Never tire of food, never tire of food. Peel off the coarse leaves of the small hall vegetables, leaving only two tender leaves in the middle, which is called vegetable gall. Then, cut the bottom of the cabbage with a sharp knife, like a sword.
To cook/boil
The method of ripening leaves is also very interesting. First, cook the fat meat half-cooked. When it becomes transparent, soak it in the vegetable gall. When it is fully cooked, take it out and the leaves will be as green as ever. At this point, the simmered broth is filtered with gauze, and the soup is as white as water. Pour the soup into a clean pot, add salt to taste, add vegetable gall, stir and take it out, then take dozens of vegetable gall and put it on a wide board. The tower looks impressive.
Qiaojigou
Master Yang's thickening beauty lies in the fragrance of chicken oil, which adds color and freshness. First take raw flour, add water, stir well, then pour the broth into the pot, pour the chicken oil, simmer with low fire, and stir the water and oil together to make the sauce golden yellow.
Episode 6 "Herbal Pig Hands"
"Shennong Herbal Classic" contains, "Glycyrrhiza uralensis Fisch, beautiful grass, sweet and flat, has the function of detoxification." If the grass is beautiful and harmonious, medicine and food can be combined to have the best of both worlds.
food
Pig's trotters and feet can nourish gastric juice and help blood vessels. Master Huang Huiming cooked pig's trotters, collected 4 Jin of meat with bones and few front paws, and then prepared red pepper, onion and ginger to taste. Seasoning is unusual, and the wonder lies in nine spices, beautiful grass, and hoof-claw cooking, which is especially beneficial to qi.
Scrubbing and knifing
Special animals are chic, so be careful when washing them. First iron the skin, then soak it in cold water for a while, scrape it and wash it. Then, cut the hoof and claw into pieces and fly into the cold water pot to smell. Then, cut the red pepper, onion and ginger into sections for later use.
Du Jia Jimmy Ben Cao Jiang
Master Huang makes medicated pork hands, and the key to nourishing lies in medicated sauce. First, pour nine kinds of herbs and spices into the pot, bake them with low fire, and force out the water before smelling the strange smell. Then, the dry spices are mashed in a mortar to match the drugs and spices. Then, put the ingredients back into a clean pot, add salt, sugar, soy sauce and lake wine, and stir-fry evenly to form a sauce.
cook
Careful preparation can ensure foolproof. Put clean water in a clean pot, pour the prepared hoof, red pepper, onion, ginger and medicinal juice into the pot, stir well, and add white sugar to make it fresh. Then, simmer for 20 minutes, and the fragrance will gradually increase, so you don't have to taste it. Wait patiently for it to cool, pick out hooves and paws, lubricate it with oil in another cold pot, then filter the soup into a clean pot, thicken it with wet starch, add hooves and paws to taste, and then turn to low heat to get thick juice and strong aroma.
Although the beautiful grass is delicious, it is beneficial to qi and nourishes, but don't forget to stop before you are full and eat moderately, which is the way to keep fit.
Episode 7, "Firestone Beats Pepper and Buck Meat"
The flavor of braised pork varies from place to place. Sichuan cuisine and Sichuan cuisine are both called boiled white, while gluttonous Su Shi likes "no water, no firewood", while Hunan people prefer Chili with different flavors.
food
Xiang brand braised pork is pork belly with skin, which looks bright and soft. With the characteristics of western Hunan, pepper is served, and big green pepper, lobster sauce, garlic seeds and some seasonings are prepared.
Washing method
Pork skin is rough and hairy, and there is a clever removal scheme. When the pot is hot, put the meat into the pot with a hook, let the skin face down, brand it for 10 second, then immerse it in cold water, the scale will rise, and then take a knife and scrape it directly into the water.
knife
In addition to the shortcomings of meat, accessories are also easy to cut. The green pepper is flattened and cut into sections, and the garlic seeds are flattened. Pickles should be washed first, then soaked in cold water 1 hour, and chopped for later use.
Fried sugar color
Sugar water is colored and the appetite is sudden. Add oil and sugar to the cold pot, and the fire will not be too big. Stir until the color becomes darker. When bubbles appear, boil water and add wine to the pot. When frying sugar, avoid the high temperature, so as to avoid the sugar zooming paste.
Stewed pork with brown sauce
While the sugar water is warm, quickly take the pot to hold cold water, add the pork belly, and pick it up when it is cooked. Immediately, the cooked pork belly is colored with hot sugar water. Then take a hot pot and put oil in it. When the oil is 7 minutes hot, add the pork belly so that the skin faces down until the skin is covered with tiger skin. Then, soak the fried pork belly in hot water. When the tiger skin is soft, you can slice it directly, then add salt, lobster sauce, Chili powder and soy sauce and mix well. Before steaming the meat, take sauerkraut powder, soy sauce, lobster sauce and Chili powder, stir-fry them in a pan, and then cover them on the sliced meat. Move the vegetables into a cage and steam for two hours.
Lei chillies
When the delicious meat is cooked, you should take cold oil from the hot pot, add green pepper, take a small spoon and press it hard on both sides of the pepper until it is 80% cooked.
Co-bombing
After the main ingredients are properly processed, just stir-fry and season. Put oil in a hot pan, then add garlic and lobster sauce to stir fry, add monosodium glutamate, salt and soy sauce to adjust the taste, and then add green pepper and pork belly to stir fry.
sabot
Sauerkraut is at the bottom, and the skin is laid. Perilla is afraid that "no meat makes people thin", so this time, I don't have to worry.
The eighth episode "Changde Taoyuan Chicken Bowl"
Cooking and drinking the same utensils, the pain of this trip has been told through the ages: "I don't want to be attached to the horse, just stew the cooker."
In Yongzhenyuan, Liu Meng climbed Wuling and looked at the land and water. He was disappointed with a poem: "The wild bridge rides over the hill, and the tired bird sends the hawthorn."
I pity the pain of riding and shooting in Sima Lang, but I don't know the joy of stewing pots and stoves, which has been circulated since ancient times.
food
Now, the bowl dishes cooked by Master Wang Jianwei are said to have originated from riding in Changde to satisfy hunger. Choose a native chicken, with onion, ginger, garlic and pepper, and then with three-color spices and four seasonings.
knife
Before changing the knife, take chicken oil and chicken offal, then chop the whole chicken into pieces, then cut green pepper and garlic leaves into sections, slice ginger, remove the head and tail garlic, and wrap the shallots around your fingers to form knots. The sword is a coincidence, but it is more subtle than the quail in the caravan.
cook
In the past, when I was on the road, I only knew how to mix ordinary condiments and mix them into the pot. Now Master Wang pays attention to it. Stir-fry chicken oil first, then add vegetable oil, add spices and stir-fry until fragrant, then stir-fry chicken pieces with low fire, add salt to high fire, boil water, add pepper, sesame oil, soy sauce and cooking wine, and remove fishy smell to taste. After the soup is boiled, add chicken offal and onion and stew for another half an hour. I used to drink horses at leisure, but now it tastes the same after picking out the ingredients and putting them in the pot. The juice will be collected by fire, which will be a considerable Jiang Tao throughput and the sky will be white.