Analysis:

Fried bacon with winter bamboo shoots

There is a "fried bacon with winter bamboo shoots" in Hunan cuisine, and foreigners who come to Hunan in winter always want to try it. The credit for his reputation is said to be attributed to Zeng Guofan.

Although the origin of eating bamboo shoots can be traced back to at least three generations, it's hard to say that fresh winter bamboo shoots are eaten. In the past, it seems to be unique to Hunan cuisine. The winter bamboo shoots used in foreign recipes are actually magnolia slices, that is, dried winter bamboo shoots. As a unique specialty in Hunan, Yulan films have been exported for more than hundreds of years, and even became rare in the Qing Dynasty. This first involves the special skill of digging winter bamboo shoots. This skill of Hunan people used to be very famous, even a bit mysterious. I have heard an exaggerated statement from my friends in the north: Hunan people's eyes have supernatural power and can see things buried deep in the soil through the surface, so where there are traces of these people, the underground treasures in that area will never be left. The purpose of digging winter bamboo shoots is simply for bamboo forest conservation. According to experience, this kind of bamboo shoots will not only grow well, but also consume a lot of nutrients, which will affect the growth of bamboo forests in the coming year. Secondly, it is for early adopters. Because of the ground temperature, winter bamboo shoots often grow deep in the soil, which is invisible to ordinary people on the ground. This requires experts who have planted bamboo for many years to identify the direction of the whip of the big bamboo roots in the soil and find out the position of winter bamboo shoots by observation, so as not to damage the bamboo roots, but also to take out the bamboo shoots like fat mice completely. Of course, if the bamboo forest is not your own, you can also dig and plane it.

As for bacon, as Mr. Liang Shiqiu said, "Hunan's bacon is the most famous", especially Xiangtan's. It is appropriate to quote an article by Mr. Liang Shiqiu: "I specially visited the kitchen and was surprised. The kitchen is more spacious than the living room, and it is spotless. There are a lot of chickens, ducks and fish hanging on the beams, and branches and dry leaves piled up on the ground below, which still smoke in Ran Ran. It turns out that the most important step in the production of preserved meat is smoking. Mild smoky fire, the meat will be blackened after a long time, but the special smell of smoke has been smoked in. The smoke dispersed from the chimney and the air in the kitchen was clean. " What needs to be explained here is that the chimney in the kitchen leads directly to the stove chamber and can't disperse the smoke of smoked fish. Therefore, the smoke in the room can only be very weak and slowly disperse from the gap between the roof tiles, which will not affect the work under the kitchen. The inner class made in this way is not burnt black, but golden red, bright, dry and hard.

Hunan is a province with hilly land, and red soil is a good place for the growth of good bamboo forests. Foreigners who have never really been to the countryside of Hunan in winter and spring (or have seen the processing process of bacon with their own eyes like Mr. Liang Shiqiu) can't understand why Hunan people have a special liking for it.

However, as long as you have tasted the Hunan cuisine of "Fried Bacon with Winter Bamboo Shoots", I think you will like it.

Fried beef with winter bamboo shoots

Traditional home cooking. Winter bamboo shoots, good beef, fungus, mushrooms and seasonings, which are the specialties of northern Guangxi, are carefully cooked and fried, and served on a plate. It is characterized by tender and smooth beef, crisp winter bamboo shoots, delicious color, nourishing yin and blood, invigorating spleen and nourishing stomach.

Fried Malan with Winter Bamboo Shoots

Raw materials:

Malan100g, clean winter bamboo shoots 250g, onion segments, cooking wine, refined salt, sugar, monosodium glutamate, wet starch, peanut oil and cooked chicken oil.

Method:

1. Wash Malan first, blanch it in boiling water, take it out, soak it in a lot of cold water, remove the smell of grass, then take it out, control the water, and straighten the cooked Malan for later use.

2. Put the wok on the fire. When the wok is hot, when the peanut oil is heated to 70%, add the bamboo shoots and shallots, stir-fry with salt until it is thorough, add the Malan, stir-fry, cook the cooking wine, add sugar, monosodium glutamate and soup, thicken it with wet starch after boiling, and pour in cooked chicken oil while pushing the wok. And you can't cover it. You should cook Malan quickly after it enters the pot. (Young bamboo shoots can also be used instead of winter bamboo shoots).

Features: light yellow and dark green, fresh and tender.

Fried fish with winter bamboo shoots

--------------------------------------------------------------------------------

Ingredients: grass catfish 1 tail (about 75og); Ingredients: 50g of cooked winter bamboo shoots, 5g of water-soaked mushrooms 1O, 5g of carrot flower, 5g of water chestnut onion, 5g of garlic and 5g of egg white; Seasoning: 500 grams of peanut oil (about 75 grams of oil consumption), 5 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of sugar, 2 grams of sesame oil, 5 grams of broth, wet starch 1O grams, dry starch 1O grams. Method (1) Kill the grass Burmese fish, wash it, chop off the head and tail, remove the spine, skin and breast meat, cut it into fish pieces with a length of 8 cm, a width of 5 cm and a thickness of 3 cm, and put the fish pieces into the egg paste mixed with egg white and dry starch to paste; Cut winter bamboo shoots and mushrooms into pieces and blanch them for later use.

Vegetarian dishes: fried gluten with winter bamboo shoots

Method:

(1) Cut all two pieces of gluten, cut bamboo shoots into rectangular pieces 4 cm long, 1.4 cm wide and as thick as matchsticks, and slice mushrooms with oblique knives.

(2) Put the wok on high fire, add clear soup, gluten, bamboo shoots and mushrooms, add soy sauce, white sugar and monosodium glutamate, bring to a boil, cover the wok on low fire, soak the starch on high fire, mix well, make it into willow catkins, turn the wok over several times, add sesame oil and mix, and take it out of the wok and plate it.

Fried fresh squid with winter bamboo shoots

Ingredients: 200 grams of water-soaked squid, 0/00g of winter bamboo shoots, 25g of green garlic, 50g of peanut oil, 0/5g of soy sauce, 0/0g of fresh ginger juice, 0/0g of water starch and refined salt. Children 0 tutor 0 children 0 education

Practice: (1) Wash the squid and cut it into pineapple patterns, and then cut it into small pieces; Wash the winter bamboo shoots and cut into small pieces; Peel the green garlic, wash and cut into filaments; (2) Put the wok on a strong fire, inject peanut oil to heat it, add the winter bamboo shoots, stir-fry and take it out; Then add peanut oil to the wok and heat it, stir-fry the garlic and squid quickly, then pour the soy sauce, salt and water starch into the wok, and add the fried winter bamboo shoots to stir-fry.