Three pieces of marinated chicken

Process:Stewed

Flavor:Sour and spicy flavor.

Label:Xiang Cuisine anemia formula, spleen and stomach formula, beauty formula, indigestion formula

Practice:1. chicken gizzard washed, drained, and then cut into two slices, torn off the inner tendons and washed; 2. each chicken wing from the middle of the bone joints cut into two sections; 3. ginger, green onion cut into segments and spare; 4. chicken claws to remove the rough skin and the tip of the claws, blanch together in a pot of boiling water to remove the fishy, and then washed with cold water. Drain, and gizzard together in a casserole; 5. dry red pepper cut into fine powder, put into the casserole containing 3 pieces of chicken, add vinegar, yellow wine, refined salt, ginger, put into the cage to dry until the texture becomes soft, remove; 6. frying spoon into the medium heat, add cooked lard, heated to 60% hot, pour into the 3 pieces of chicken and the original sauce, simmering for 3 minutes; 7. add monosodium glutamate, chopped green onion, thickened with wet starch, out of the pot.

Shrimp Sauce

Process:Transparent Cooking

Flavor:This tastes savory.

Label:Hunan cuisine nourishing food therapy neurasthenia food therapy nourishing yin food therapy Yang nourishing food therapy

Practice:1. onion and ginger pounded, with cooking wine and a little water to get the juice; will be cooked ham cut into powder; cabbage to remove the side leaves, leaving the tender shoots, washed. 2. Lily outer layer of the old part of the skin, and then white petals to the center of the skin, clean again, into the pot of boiling water, cooked (do not boil, do not cook, do not cook, or the quality of the water. Otherwise affect the quality), fish out, cold water cooling standby. 3. Wash and chop the shrimp to make shrimp paste. 4. Prepare 12 small dishes, smear oil, squeeze the shrimp paste into a small ball of 3cm, put into a small dish, sprinkle dry starch and ham, insert the small lily petals into the center of the shrimp paste, and the larger inserted in the shape of the lily. 5. Eight minutes before serving, put the lily shrimp paste into a cage, steam it out, put into a long board with two rows, and put the cabbage sprouts Into the frying pan, add salt and stir-fry to taste, put the lily shrimp paste empty rows and two sides, the pot into the chicken broth 250 ml, salt and monosodium glutamate, boiled, seasoned, thickened with wet starch to dilute the juice, poured in the lily and cabbage sprouts, drizzled with chicken oil.

Chaohu Pi Zhang Feng

Process:braised

Flavor:salty and fresh.

Label:Hunan cuisine constipation recipes beauty recipes for teenagers

Practice:1. chopped green onion and ginger; 2. scrape off the skin of the carrots, cut into 4-cm-long tubes, cut into 12 round beads, put in a frying pan for a while to dip, fry, and fish out and set aside; 3. remove the side leaves of the Chinese cabbage, leaving the tender heart to be washed; 4. chop the tips of the chicken claws off, cut the back to remove the bones, and blanch them in a pan of boiling water Fish out into the water to wash the blood foam, wipe dry with a clean white cloth; 5. Mixed with glutinous rice wine, put into the 70% hot frying pan until the skin is loose and golden, take out, put into the casserole paved with a thick bamboo mat; 6. Add cooking wine, green onions, ginger, soy sauce, sugar, dashi and water (water to not over the phoenix palm shall prevail), high heat boil, skim the foam, simmer over low heat until crispy and fragrant, remove from the fire and wait for use; 7. 10 minutes before serving. Phoenix palm casserole boiling concentrated juice, high heat and fish out onions, ginger, dashi, take out the phoenix palm neatly arranged in a dish, sprinkle pepper, the original juice poured on the phoenix palm; 8. At the same time, the pot into the lard heated to 60% hot, into the carrot beads and cabbage with salt stir-fry to taste, add 100 ml of chicken broth and monosodium glutamate, thickening with 20 grams of wet starch (10 grams of corn starch and 10 grams of water) diluted, the carrot beads and cabbage alternately around the chicken palms and drizzle with chicken fat.

Milk silverfish

Process:Soup popping

Flavor:Milk soup is salty and fresh.

Label:Hunan cuisine nourishing nourishing nourishing formulae malnutrition formulae spleen toning formulae hyperlipidemia formulae

Practice:1. Cut off the head and tail of the silverfish with scissors, soak it in cold water for 1 hour, and then wash it again with water. After removing impurities, wash again, rinse with clear water, onion and ginger pounded.2. Cut the sediment from the root of the flat mushroom, tear off the surface layer of gray skin film, wash, add green onion, ginger, salt, cage steaming, take out and cut into julienne. Take off the side leaves of Chinese cabbage, leave the bracts, wash them with boiling water and cool them with cold water.3. To serve, put 1250ml of ordinary soup, cooking wine, salt, green onion and ginger into a pot, then add silverfish and boil it, pour it into a leaky spoon to drain, fish out green onion and ginger, then put it into a soup plate, sprinkle pepper on it, put 1250ml of milk soup into a pot, add Chinese cabbage buds, flat mushrooms, salt and monosodium glutamate, bring it to a boil, and season it to taste. .

Lotus Crispy Duck

Process:Fried Breadcrumbs

Flavor:Pan-fried.

Tags:Hunan cuisine, private dining, spleen and stomach recipes, malnutrition recipes, deficiency and nourishment recipes

Practice:1. Beat green onion and ginger, cut ham into rice, and put fat meat into a soup pot, cook it, and then fish it out and cut it into shreds. Beat an egg in a bowl, add the right amount of flour, with 50 grams of wet starch (25 grams of starch and 25 grams of water) and water to make a paste. Pick and wash the cilantro. 2. Slaughter and de-feather the duck, open the rump, wash, marinate with green onion, ginger, cooking wine, salt, sugar, pepper for about 2 hours, put into a cage and steam until eighty percent rotten, take out and cool. First remove the head, wings and feet, remove the bones from the duck, shred the legs and thick part of the breast meat, smear the egg batter on the duck skin, put it in an oiled flat plate and put it in the oven. 3. Wash the lotus seeds once, put them in a bowl, add boiling water, steam them in a cage, take them out, put them on a board, press them with a knife, put them in a frying pan to fry and smell them, add salt, monosodium glutamate, pepper and flour, mix them well and spread them over the fried duck meat, press the surface of them with powdered ham. 4. When the oil is heated to 60% in a wok, put the duck with lotus mushrooms into the wok, deep-fry it until golden brown, fish out the oil, cut it into strips 5 cm long and 2 cm wide, and put it into a plate. Put the head, wings and feet into the plate, arrange the head, wings and feet into a duck shape, and put cilantro on the side to serve.

Five Spice Pork

Process:Crispy Fried

Flavor:Savory.

Label:Hunan cuisine

Practice:1. Wash the pork ribs, put them into a soup pot and cook them, then fish them out and let them cool down; 2. Remove the skin from the pork ribs, and cut them into pieces that are 5.4 centimeters long, 3 centimeters wide, and 0.6 centimeters thick; 3. Take the juice of the wine with chopped green onion and seasoned with minced ginger, and add salt, monosodium glutamate, sugar, and five-spice powder, and marinade the meat for about half an hour; 4. Beat the eggs, add the flour, starch, and the appropriate amount of Water, beat into a paste, put the meat into the paste; 5. peanut oil boiling, paste the meat piece by piece into the frying pan, fry until the surface solidified, that is, remove from the fire, with warm oil to make it crispy, so that the fat grease discharge; 6. stir fry over high heat, fry until golden brown, fish out, drizzle with sesame oil, plate, with pancakes, onions, sauce to eat.

Pork Fried Duck Nuggets

Process:Transparent Cooking

Flavor:Savory.

Label:Xiang Cuisine Constipation Recipes

Practice:1. Peel and wash hydrated shiitake mushrooms, shell and wash asparagus and cut into julienne strips. Stir fry in a frying pan, cook cooking wine, add the right amount of salt, monosodium glutamate, sugar and a little veggie broth, thicken with wet starch, that is, vegetarian duck filling, put the plate to cool.2. Scrape the carrot to remove the skin, cut it into a 2 cm long tube, cut it into a round bead, put it into a frying pan dipped in warm fire and fried, and put it into the soup to stew into a bead.3. Cut the bean curd skin into a triangle, soak it in damp cloth and wrap the bean curd skin with the veggie duck filling into a block of 5 cm long, 4 cm wide 4. Mix with wet starch and flour, seal, put into the frying pan and deep fry, buckle into a bowl, add soup and steam in a cage. 4. Put oil in a pot and boil 60% hot, put in the soup, salt, monosodium glutamate, pepper and Zhu Chao and boil, thicken with wet starch and put in the sesame oil. At the same time, take out the original duck slices, turn the plate, uncovered, left and right spelling Zhu Chao, pour the juice on Zhu Chao duck slices.

Fried Loach Fish

Process:Deep Fried.

Flavor:Spicy.

Label:Hunan cuisine

Practice:1. Wash loach with water, drain, put into pottery, marinate with cooking wine and salt (cover tightly to prevent it from jumping away), and drain with a slotted spoon.2. Chop small red peppercorns, scallions, ginger, garlic, and shiso into powders; mix 50 ml of broth, sugar, monosodium glutamate (MSG), vinegar, green onion, sesame oil, and 10 grams of wet cornstarch (5 grams of cornstarch and 5 grams of water) into a sauce. Pick and wash the parsley. 3. When the oil is 70% hot, fry the loach and remove it to a board. Cut off the head and tail with a knife, and drain the internal organs. 4. When serving, heat the oil to 60%, add the loach, fry over low heat, and fish out. Leave 50 grams of oil in the pot, add pepper, red pepper, ginger, garlic, perilla, add salt and stir-fry, then pour in the juice, stir a few times, put it into the dish, add cilantro.

Braised Pomegranate Chicken

Process:Steamed in packet

Flavor:Savory.

Label:Xiang Cuisine Nourishing Recipe, Blood Tonic Recipe, Malnutrition Recipe, Spleen and Appetizer Recipe

Practice:1. Cut the tender chicken into 1 cm square cubes; 2. Catch the chicken cubes with rice wine, refined salt and monosodium glutamate, and marinate them for 5 minutes; 3. Wash the glutinous rice, and soak it in boiled water for 10 minutes; 4. Cut the cooked ham, dried shiitake mushrooms, and Golden Hook Shrimp into small pieces of about 0.3 cm square 5. Wash the fat meat, boil it, and cut it into rice grains; 6. Take a large porcelain plate, put in the glutinous rice, diced fat meat, shiitake mushrooms, refined salt, pepper, mix well, then put in the ham, golden hook shrimp, diced chicken, lay them together, and steam them in a cage for about 2 hours; 7. Steam them until the diced fat meat is melted, and then take them out to cool a little bit; 8. Use a 10-cm-square cellophane paper to wrap the 30 small pomegranate-shaped packets one by one; 9. Wrap them up and put them neatly on a plate. Heat in a cage and remove.