Xiang cuisine, as early as the Han Dynasty period has been the system to build the completion, is one of China's eight traditional cuisine.

Xiang cuisine is actually Hunan cuisine, the production of the time very much attention to detail, the unique cooking system so that the Hunan cuisine has these four characteristics, the first is a very wide range of materials, flavors are very varied, the variety is very large; the second words are affordable, color and lustre; the third is the taste of spicy and tender; and the last point is the cooking techniques, more good at simmering, stewing, frying, steaming and other techniques.

The Hunan cuisine is a combination of many local flavors, and then the Xiangjiang River Basin, the Dongting Lake area and the western mountainous areas of the Xiangxi region are the three main local flavors, which are explained below.

Xiangjiang River Basin: the center is Changsha, Hengyang, Xiangtan area, which is the main representative of Hunan cuisine, cooking surprises with a wide range of materials, the taste is inclined to sour and spicy and fresh.

Dongting Valley: relatively good at cooking river food, poultry and livestock, cooking is characterized by heavy gravy and heavy oil, the most common is a variety of exquisite stew.

Xiangxi mountainous area: here is better at a variety of mountain game cooking, making bacon, cured meat that is also a masterpiece, the taste will be biased towards salty, and often use firewood to make dyes, mountainous areas of the flavor of the extraordinarily strong.

The Hunan cuisine? Sisters dumplings

Preparation ingredients: 600g of glutinous rice, 400g of rice, 350g of pork, 100g of Beiliu sugar, 10g of osmanthus sugar, 150g of red dates, 15g of mushrooms in water, 20g of soy sauce, 5g of monosodium glutamate, 5g of salt, 30g of cooked lard

Making steps:

1. Soak 4 to 7 hours, fish out again to wash and drain, and then add 1250g of water to grind into rice paste, pour into a cloth bag to squeeze the water out of the water, with 150g of rice flour rolled into a flat with the cake, and then put into the steamer for half an hour to take out, with the flour and kneaded together to be used.

2, jujube cleaning and remove the core after chopping into mud, and then installed in the plate steamed for 1 hour to be used; more than boiling oil, first put the Beiliu sugar frying, and then add the date mud and cinnamon sugar, fry again and then sheng out to be used.

3, the meat after cleaning chopped into a filling, mushroom cleaning and de-tipped chopped, and then they are mixed, with salt and monosodium glutamate together, and then add soy sauce and the right amount of water, mix into the meat filling to be used.

4, the dough rolled into strips, and then divided into a single 15g or so of the dose, rolled round and then wrapped into the sugar and meat fillings, sugar fillings made into a round, meat fillings pinched into other shapes, and then steamed into the steamer basket high heat steaming, 10 minutes or so can be enjoyed.

Tips

1, the dough must be kneaded until the surface is smooth, otherwise the texture is not good enough.

2, frying sugar filling, can not be in a hurry, must be with a small fire slowly frying, big fire a little inattentive will be blurred.

3, the meat filling with the right amount of water, and then be sure to add several times, while adding the same direction of the mixing to work.