1, rice flour

Ingredients: rice flour, shredded mustard tuber, shredded pork, salt, monosodium glutamate, soy sauce, miscellaneous bone soup, dried pepper, chopped green onion and cooked lard.

Methods: ① Shredded pork, pickled mustard tuber, stir-fry, adjust the taste, add mixed bone soup and stew for later use. ② Put salt, monosodium glutamate, soy sauce and dried pepper into a bowl.

, miscellaneous bone soup, cooked lard, chopped green onion for use. ③ Boil boiling water in a pot, add rice flour, blanch it, remove it and put it in a bowl, then pour in shredded pork.

2. Dutch powder

Ingredients: Dutch powder, sesame oil, salt, monosodium glutamate, soy sauce, balsamic vinegar, fermented bean curd, radish rice, peanuts, dried pepper and sesame sauce.

Method:

① Scrape Dutch powder with bean jelly to make silk and put it in a small bowl.

② Pour all the ingredients on the bean jelly according to the taste.

Hongjiang duck blood cake

Ingredients: a duckling, glutinous rice, red pepper, salad oil, salt, monosodium glutamate, white wine, sweet noodle sauce, red oil, sesame oil, ginger slices, dried pepper festival and chopped green onion.

Method:

① Wash the glutinous rice, soak it in warm water 1 ~ 2 hours, and cut the red pepper into pieces for later use.

(2) Duck slaughter: pour duck blood on the drained glutinous rice, and cut the clean duck into pieces for later use.

③ Mix glutinous rice with duck blood, steam it in a cage, press it into strips, fry it in a 50% hot oil pan, drain the water, let it cool, and cut it into thick slices.

(4) Put oil in the pot, stir-fry the duck pieces until the meat and bones are separated, cook white wine, add salt, sweet noodle sauce, ginger slices, red pepper pieces, dried Chili knots and water, add duck blood and stew until the taste is good, pour the red oil and sesame oil into a bowl, and sprinkle with chopped green onion.

Braised pork knuckle

Ingredients: Wash trotters, salad oil, salt, monosodium glutamate, cooking wine, soy sauce, sugar, white sugar, chopped green onion, ginger, onion stalk, cinnamon, star anise, whole dried Chili.

Method:

(1) Cut the trotters into pieces and blanch them.

(2) Stir-fry ginger, onion, cinnamon, star anise and dried chili, add pig's trotters, stir-fry until dry, cook wine, sugar and soy sauce, add water to stir-fry, adjust the flavor, and simmer with low fire until crisp and rotten.

When eating, pick out ginger, onion and spices, put them in a bowl and sprinkle with chopped green onion.

Baoqing Zhuxue Pill

The main raw material of Baoqing pig blood meatballs is tofu. First, filter the water in the tofu with gauze, then crush the tofu, then cut the fresh pork into diced meat or strips, and mix in proper amount of pig blood, salt, Chili powder, spiced powder and a little seasoning such as sesame oil, sesame oil, monosodium glutamate and sesame seeds. Stir well, make into oval balls the size of steamed bread, dry them in the sun for a few days, and then hang them on a firewood stove and smoke them with fireworks. There is also an iron shelf under which sawdust, chaff, chaff or charcoal are burned and smoked. This smoking method pays special attention to the heat, and it should not be rushed or too fierce, otherwise it will taste bad. Meatballs can be eaten after being smoked. The most popular way to eat is cooking.

Pig blood meatballs are good in color, smell and taste, spicy and delicious, stimulating appetite, easy to store, and will not deteriorate for at least half a year. At the same time, it is convenient to carry and can be eaten after being cooked and sliced. They are an appetizing cold dish when entertaining guests.

Steamed multi-cured ham

"Steamed bacon" is a famous dish with traditional flavor in Hunan cuisine, which is smoked with various bacon flavors and has a unique flavor. This dish has a strong waxy fragrance, salty and sweet taste, bright red color, flexible and not greasy, slightly thick juice, complementary tastes, and each has its own advantages.

Raw materials: 200g of bacon, 25g of broth, 200g of preserved chicken, 0.5g of monosodium glutamate, 200g of preserved fish, 25g of cooked lard and 0/5g of sugar/kloc-.

Technology:

1. Wash bacon, chicken and fish with warm water, put them in a bowl tile, steam them and take them out. Boneless preserved chicken, peeled preserved meat, scaled preserved fish; Cut the bacon into pieces 4 cm long and 0.7 cm thick, and cut the cured chicken and the cured fish into strips of the same size.

2. Take a porcelain bowl, put the bacon, chicken and fish skin into the bowl neatly, then put the cooked lard, sugar and broth with good taste into a cage for steaming, take it out and turn it over in a large porcelain bowl.

note:

1. "Bacon" is one of the main features of Hunan. Its raw materials are varied, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Cured pork: Wash 5000g pork with this pork, filter, cut into 5 strips, add 250g refined salt, 10g pepper, 1.5g sodium nitrate, 50g white sugar, marinate for 4 days, turn it once, marinate for 3 days, take it out and wash it with clear water, tie one end of the strips with hemp rope, dry it in the sun for 2 days, and then hang it. Waxed chicken: cut the clean chicken from the back, remove the food bag and internal organs, and cut a knife on the thick thigh to make the seasoning tasty. The curing method is the same as that in bacon. Preserved fish: 500g of fresh fish, with gills and viscera removed from the back of each fish, washed and filtered to remove water, mixed with 250g of refined salt, pepper10g, sodium nitrate1.5g, and 50g of sugar, marinated for 3 days, washed, hung in the sun for 2 days, and then hung in the fumigation room for 36 hours to obtain preserved fish.

2. Pickled chicken should be boned first, then leg bones. Be sure to stick the bone into the knife and pay attention to keeping the chicken shape intact. Scales are removed from the pickled fish, and the back bone and sternum are removed to keep the shape of the fish. Bacon in the middle, preserved fish on the left and preserved chicken on the right, neatly arranged in a bowl.

3. Add dried red pepper and fermented soybean to steam, which tastes better.

There are various varieties of bacon, and the varieties can be changed.

5. The steamer is tightly covered and steamed on medium fire for about 1 hour.

Sugar lotus

Ingredients: 200 grams of fragrant white lotus, 25 grams of canned green beans, 50 grams of fresh pineapple, 25 grams of canned cherries, 25 grams of longan pulp, 300 grams of rock sugar and 650 grams of water.

Technology:

1. Peel and core the lotus seeds, put them in a bowl of 150g warm water, steam them in a cage until soft and rotten, wash the longan meat with warm water, soak for 5 minutes, blanch, peel the fresh pineapple, and cut them into squares 1cm square.

2. Put the wok in medium heat, add 500g of water, and then add Paulownia to boil. When the rock sugar is completely dissolved, remove the wok from the fire. Filter the sugar residue with a sieve, then pour the crystal sugar water back into the pot, add green beans, cherries, longan pulp and pineapple, and bring to a boil over high fire.

3. Drain the steamed lotus seeds, put them into a big soup bowl, then pour the cooked rock sugar and ingredients into the soup bowl, and the lotus seeds will float on it.

note:

1. Add warm water and baking soda to lotus seeds and brush them with a brush until they turn red. When they are brushed on the epidermis, take them out and poke them with a small bamboo stick, take out the lotus plumule and evaporate.

2. The ratio of rock sugar to water is: 1: 0.6. If it is too little, the lotus seeds will float.

3. If it is not steamed temporarily, it must not be soaked in cold water for a long time, otherwise it will not evaporate easily.

Hunan preserved fish

Production method: Smoked preserved fish generally takes fresh fish such as carp, herring and grass carp as raw materials. According to the size and cutting method of fresh fish, it can be divided into three types: wax block, wax skin and salted fish. Generally, for fresh fish weighing more than 1.5 kg, behead the fish, remove the tail and viscera, cut the fish into small pieces of 3.3 cm square to make preserved fish, cut the fresh fish weighing less than 1.5 kg into small pieces from the back, punch a flower knife at the meat thickness to facilitate thorough pickling, and then process it into wax-wrapped fish, and generally cut the viscera of smaller fresh fish weighing less than 200 g..

Rinse the fish with clean water after cutting, marinate every 65,438 kg of fresh fish with 8- 1 1 kg of salt, take it out of the tank (basin) for 6-8 days, and smoke it with low fire for 6-8 hours until there is no water on the body surface. When smoking, control the smoke quantity and temperature, and turn it every 2 hours.

Xiangxi vegetable tofu

Method:

(1) Tofu is cooked with slow fire and steamed with pumpkin flowers, vegetables and shallots.

(2) Stir-fry Chili powder with oil and mix with it.

Features: spicy and tender, often used as dishes, but also can replace food.

Zhuwanzi

Pig blood meatballs, also known as tofu meatballs, are traditional home-cooked dishes in Shaoyang, Hunan. It is in 1 1 month and1February every year that almost every household makes this product for several months.

Ingredients: 50 pieces of blood tofu, 0/6 eggs, 0/000g of fresh pig blood, 750g of fresh pork, 0/50g of refined salt and 200g of chilli powder.

Production method:

1. First, put the tofu in the basket, filter the water, chop up the pork and boil the eggs.

2. Knead the tofu into a paste, add minced meat, pig blood (250g for coloring), salt and Chili powder, and stir well.

3. Divide the bean curd with mixed ingredients into 16 equal parts, knead into balls, each part is wrapped with a shelled and cooked egg, and knead into balls.

4. Stick a layer of blood on the meatballs one by one, and put them flat on the board to dry (two or three days, you can dry them for fear of deterioration).

Product features: The prepared pork balls are round and black. When eating and drinking, cut it into 3 mm thick slices and cook it with wine. This kind of meatballs is easy to store and carry. If properly preserved, it can be preserved until May and June of the following year.

Taste shrimp

Cut off the head and tail of the grass lobster, then brush it with a brush, add enough spices such as pepper, persimmon pepper, pepper, star anise, fennel, cumin, garlic, ginger, stir-fry with wine, and finally cook it thoroughly. The fresh shrimp served on the table is red and fragrant, so spicy that people can't stop.

Hunan flavor fangrou

Method:

(1) Remove the tendons from Chinese meat, cut off the irregular edges, and make it into rectangular pieces.

(2) Use a bamboo stick or barbecue fork to puncture a number of small holes in the direction of abdominal muscles (but not penetrate the skin), and then puncture a number of small holes from the inner layer of the cross section. This is convenient for evaporating water and exhausting gas during barbecue.

(3) Pierce and fix the fork from China lean meat. After the crock catches fire, hold the fork handle with both hands and lay it flat on the edge of the crock for barbecue, and turn the roast fork at any time, paying attention to the uniformity of the heat, the change of size and meat color.

(4) If bubbles appear on the skin during the barbecue, immediately prick with a bamboo stick to release gas from the muscle surface corresponding to the bubbles.

(5) When eating, cut the hot crispy square skin into four pieces, then cut into rectangular pieces with a length of 4 cm and a width of 3 cm, put them on the original square meat, and serve them with lotus leaf clips or double biscuits, sweet noodle sauce, green onions, chopped green onions and chicken soup.

Dongan Chicken

Method:

(1) Cut the whole chicken and cook it for a while until chopsticks can be inserted.

(2) Take out the chicken, hold the knife by hand and cut it down. Generally, it is in the shape of a large block, so that it can be spliced into the shape of a chicken after cutting.

(3) Pour the chicken soup mixed with vinegar, ginger, pepper and salt, buckle it with a large bowl, and pour it several times repeatedly until the seasoning flavor basically penetrates into the chicken.

Hair shutter

Raw materials: 750g of raw beef venetian blinds, 50g of wet starch 1 5g, 50g of water-soaked Flos Magnoliae tablets, 50g of monosodium glutamate1g, 5g of dried red pepper powder1.5g, 3g of refined salt, 50g of beef soup, 2.5g of sesame seeds, and 10g of scallion10g, cooked.

Technology:

1. Divide the raw beef louver into five pieces, put it into a bucket, pour boiling water, stir it continuously with a wooden stick for 3 minutes, take it out, put it on a chopping board, rub off the black film on it, rinse it off with clear water, put it in a cold water pot and cook it 1 hour until it is 70% rotten, and take it out.

2. Tile the beef venetian blinds piece by piece on the drill board, remove the outer wall, cut it into filaments about 5 cm long, put it in a bowl, mix well with 1 0g yellow vinegar and10g refined salt, rub hard to remove the fishy smell, then rinse with cold water to squeeze out the water.

3. Magnolia slices are cut into filaments slightly shorter than the eaves. Cut onion into 2cm long pieces, take 1 small bowl, and add beef soup, monosodium glutamate, sesame oil, 10g yellow vinegar, onion pieces and warm starch to thicken.

4. Put the wok on high fire, add tea oil and cook until it is 80% cooked. First, put the shredded Flos Magnoliae and dried chili into a wok and stir-fry a few times, then stir-fry 2 grams of shredded beef leaves and refined salt, pour in the prepared juice, stir-fry a few times, and serve. note:

This product pays attention to knife work, and the thinner the blinds are, the better. When the fire and oil are hot, stir fry quickly, turn the juice over a few times after cooking, and immediately take out the pot.

Sour fish

This is the cooking skill of Miao chefs. Cut open the fish, clean it, sprinkle with glutinous rice and dried pepper powder, marinate in the jar for more than half a month, stir-fry for acid, then take it out of the pan, sprinkle with chopped green onion and Jiang Mo. This dish smells sour and sweet.

Chairman braised pork

Composition:

A catty and a half of pork belly, washed and cut into pieces about 2 cm square; Half an onion, cut into sections; A piece of ginger, broken; More than 20 pieces of pepper; Four or five capsules of star anise; Four or five tablets of Rhizoma Kaempferiae, crystal sugar and half A Liang, three tablespoons of braised soy sauce, a proper amount of salt, and about two pounds of fresh soup.

Operation:

1, put the meat in the pot, add fresh soup (water is also acceptable), boil it on high fire, and skim off the foam.

2. Add onion, ginger, pepper, salt, star anise, kaempferia kaempferia, crystal sugar and braised soy sauce.

3, switch to a small fire, always keep the boiling surface, burn until the juice is thick and the meat is cooked, remove the ginger and onion, and take it out of the pot.

Tujia Youxian County

Tujia and Miao people have created various snacks with distinctive national and local colors. There are many kinds of snacks in western Hunan, such as "oil stuffing", "wick nest", "snowballing", "mung bean head" and "oil tea soup". "Oil cake", known as "oil string" in the local language, is very common in the market.

Method:

(1) Soak glutinous rice, grind it into pulp, and put it in a cloth bag to drain the water.

(2) use bean paste, sugar, fresh meat paste, etc. As stuffing, making into cakes; Or pour the rice paste into a flat-bottomed spoon, fill it with shrimp and boiled peas, and cover it with a layer of rice paste.

(3) After the oil is hot, put it in an oil pan and fry it until it is slightly yellow.