Hunan Hunan cuisine is one of the eight major cuisines, which is spicy and sour. There are countless delicious foods here, and Hunan rice noodles are a famous feature. Besides, in Hunan, there are many different styles of rice noodles:
1, Changsha rice noodles
Changsha rice noodle is a traditional food in Hunan province, which belongs to Hunan cuisine. Rice noodles are divided into round and flat surfaces, and soup heads are the key to whether a bowl of rice noodles has a taste or not. After the powder comes out, you need to put the prepared code on it, which is mainly divided into two types: fried code and simmered code. Generally, the yards we often eat are shredded pork, miscellaneous sauce, hot and sour, etc.
2. Changde rice noodles
Changde rice noodle is a famous snack of Hunan cuisine, in which the rice noodle is round, slender and elastic, and is made of early indica rice through many processes. After the rice noodles are scalded, put them into a bowl, mix with seasoning, and then add your favorite oil code, which is delicious and unique.
3. Huaihua rice noodles
The most important thing of Huaihua rice noodles is the hardness of the soup head and rice noodles, followed by the ingredients. Generally, soup heads are boiled with big bones, accompanied by pieces of secret sausages and diced and oiled dried tofu, plus oil-splashed peppers with unique flavor. This is the most common. There are various methods for toppings, which are generally done according to customers' preferences.
4. Chenzhou Fish Meal
This is a local specialty snack in Du Qifeng, Chenzhou, Hunan. The vermicelli is made by adding fresh fish to it and cooking with a little pickled pepper. The finished product is red in color, delicious in taste, and has a strong fishy smell and spicy taste.
5. Hengyang halogen powder
Hengyang marinated powder is a local specialty snack, which is made from Guilin rice noodles through continuous improvement. Brine is refined from dozens of Chinese herbal medicines, which has a unique taste and meets the tastes of most people. The finished rice flour has the characteristics of delicious taste, rich flavor, smooth taste, strong sour taste and spicy taste.
6. Shaoyang rice noodles
Shaoyang rice noodles are white, smooth and elastic. The dough is made of pure rice, which is full of rice flavor when chewed, and the flour of Shaoyang rice flour is thick enough. It is really unforgettable with the unique tofu, fungus, minced meat and spicy oil soup of Shaoyang rice noodles. For local residents, this is also a way of life.
7. Xiangtan rice noodles
Xiangtan rice noodles are made of thin skin, which is different from Changsha rice noodles, Changde beef noodles and Hengyang fish noodles. Soup is mainly clear soup, not thick soup, and the fried size is not much, such as shredded pork and three delicacies. When local people eat it, they will be served with a scallion cake, and the taste will be stronger after putting one in a bowl to absorb the soup.
8. Xiangxi rice noodles
The nutritional vermicelli in Xiangxi rice noodles is made of selenium-enriched rice, which is different from other places in that the vermicelli is thin and the soup is rich. This kind of rice noodles has less thick soup and tastes delicious and smooth. It is a unique snack in Xiangxi, such as shredded pork with fungus, ribs, beef and braised pork.
9. Yuanling rice noodles
Yuanling rice flour is a silky rice product made of rice through multiple processes, which has the characteristics of flexibility and elasticity. The biggest feature of Yuanling rice noodles is the soup base of rice noodles. No matter whether it is Sanxian powder or pig's feet powder, it needs to be accompanied by carefully prepared soup base and cooked with various dishes, which is smooth and tasty and deeply loved by local people.
10, Liling fried rice noodles
Liling fried powder is the most famous local traditional snack, which belongs to Liling cuisine, a Hunan cuisine. The taste of the finished rice noodles, and whether the rice noodles still taste, depends on the masters' accurate grasp of the heat, so this dish is not only a climax, but also the embodiment of local cooking technology.
Expanding knowledge: the practice of several characteristic Hunan rice noodles
There are many kinds of Hunan rice noodles, and different rice noodles have different methods. Here are some special methods for making Hunan rice noodles:
(A) the practice of Changsha rice noodles
What Changsha people miss most when they go abroad is this bowl of Changsha rice noodles. Changsha rice flour is wet powder, which is not suitable for preservation and is difficult to eat in other places. People in Changsha cannot live without oil and powder. Oil means soup oil. There is no soup without oil. Lard is the best soup oil, and other oils can't make this fragrance. Head refers to topping, also called "hijab", and Changsha dialect is called "code". There are round powder, flat powder, handmade powder, and noodles are alkaline noodles.
Production steps:
1. The handmade flour used for Changsha rice flour is thicker than other flours.
2, cut into your favorite thickness, knife water will be easier to cut.
3, ribs drowning.
4. Slice ginger, add a little salt and ribs, and stew a pot of soup together.
5. Drain the soup and put it away.
6. Put a little salt and soy sauce in the bowl and dig a little lard.
7. Pour in bone soup.
8, another pot of powder, the action should be fast, basically a boiled water. This kind of rice noodle is particularly easy to cook.
9. Take it out and put it in a bowl.
10, stewed pork ribs in yards, sprinkled with chopped green onion, and served with chopped pepper, which tastes delicious.
Tip: Stewed ribs soup powder is made here. If you like, you can cover it with other sizes, such as beef and shredded pork, or it is delicious without size. Some noodle shop owners will also eat with Chili radish, pickled mustard tuber or sour beans and rice noodles. Anyway, it's really charming. When I get up in the morning, I feel very satisfied with this bowl of powder.
(B) Changde rice noodle practice
Ingredients: pork, dried rice noodles.
Seasoning: garlic, cinnamon, dried pepper, cardamom, fennel, rock sugar, soy sauce, salt, chives and pepper.
Exercise:
1, pork (forelegs, hind legs, streaky pork, etc. ), cut into tiles the size of mahjong tiles.
2. Prepare the most important seasoning in the secret recipe of braised pork: the first three are garlic, cinnamon and dried pepper, and the bottom is cardamom and fennel.
Put the fatter meat in the pot and stir-fry some oil, so it won't be greasy.
4. Then add lean meat and stir-fry until the surface of the meat changes color slightly.
5, add all kinds of spices, a little rock sugar, add soy sauce, add half a pot of water, boil on high fire, stew meat on low fire.
Note: The more seasoning you put, the more it masks the taste of the meat itself. If you marinate the meat with soy sauce for 2 hours in advance, just put a simple seasoning.
6. It takes about an hour. If the taste is weak, add some salt. There is still a lot of soup left in the braised pork, which will be used later.
7. After the dried rice noodles are cooked, let them pass through cold water, then take them out and put them in a large bowl, sprinkle with a little chives and pepper.
8. Pour the soup of braised pork and braised pork, and add some Chili oil to eat spicy food. If you have time, use chicken rack and pig bones to make soup, and then pour some bone soup to taste better.
(c) Hunan flavor shredded pork rice noodles
Ingredients: rice flour, shredded pork, mustard tuber, onion, salt, chicken essence, thick soup treasure, soy sauce.
Steps:
1, shredded pork, washed, pickled mustard tuber ready, chopped green onion for later use.
2. Put a spoonful of salt, a spoonful of chicken essence, a few drops of soy sauce and a small amount of chopped green onion in the bowl.
3. Cook the rice noodles that have been soaked all night in advance, and put them into the bowl after cooking.
4. Put bone soup powder or thick soup treasure into boiling water and mix well to make soup base for later use.
5. Heat the pan, add shredded pork and mustard tuber and stir fry 1 min.
6. Add the remaining chopped green onion and two spoonfuls of bone soup to cook the shredded pork and make the topping.
7. Pour the bone soup into the rice noodle bowl and stir. Don't let go of rice noodles.
8. Finally, pour the toppings.