Teach you 16 dishes that Hunanese love to eat. Hunan home cooking recipes, delicious and easy to make

-fried pork with pepper

Ingredients

3 green peppers; 4 red peppers; pork belly 300g

Method

Wash and slice fresh pork. Don't care too much about the cut shape, try to be uniform in size. Fresh pork does not need to be marinated in cooking wine, after which we will sauté the fragrant, it will not taste fishy.

Slice the green pepper and red pepper with an oblique knife. In fact, just cut it as you like. As long as the size is the same, the shape is arbitrary~

Throw the fat part into the hot pot and stir fry to get the lard. Put the lean meat part into the pot and stir fry. The stir-frying time can also be increased or decreased according to personal preference. I personally like to eat the fragrant pork, which has a slightly firmer texture, so I will stir-fry for a longer time. Wait until the pork is discolored and slightly burnt, and serve on a plate.

Add appropriate amount of oil to the pot (Hunan dishes are all heavy oil, but you can also adjust it according to personal preference! But the heavy oil stir-fry is definitely more delicious~) After the oil is hot, add the cut peppers. Add a pinch of salt and stir fry.

When the pepper is dehydrated and tastes good, add the previously stir-fried pork slices. At the same time, salt can be added to color the dark soy sauce (soy sauce). Then continue to stir fry. Stir-fry for about 2-3 minutes. At this time, the peppers and pork slices are fully colored and ready to be served after the taste.

Hunan spicy fire-roasted fish

Ingredients

fire-roasted fish; oil; salt; pepper; garlic; ginger; garlic seedlings; cooking wine; light soy sauce

method

prepare fire-roasted fish

Shred

garlic sprouts, cut into small cubes

, ​​stir-fry in oil and cook for 70% heat, add fire-roasted fish, fried crispy

, ​​add chopped red pepper

, ​​add garlic and ginger

, ​​add a little water and cook for a while

, ​​add soy sauce

Add garlic seedlings

, ​​add salt and cooking wine out of the pot

Xiang-flavored pepper claws

Ingredients

garlic cloves 3; appropriate amount of light soy sauce; appropriate amount of chopped pepper; remove the skin of 10 eight claws

Cut the side dishes.

fish once in hot water, stir-fry

Xiang-flavored small fried lamb

Ingredients

lamb leg 250g; oyster sauce (for marinating) 4g; soy sauce (for marinating) 2g; corn starch (for marinating) 3g Salad oil (for marinating meat) 5g; green and red pepper 80g each; garlic clove 15g; coriander 20g; oyster sauce + light soy sauce total 10g; appropriate amount of oil

method

sliced ​​lamb, with oyster sauce, soy sauce, cornstarch, salad sauce Evenly marinate. The package of our ingredients is marinated and can be cooked directly.

Wash the green and red peppers, dry them, and cut them into sections for later use. Cut the greens into sections. Heat up the

wok on high heat, add a little oil (about 10g), pour in the lamb shank, and stir-fry quickly. It will take about 40 seconds on high heat. Do not fry for a long time.

Take out the leg of lamb, save the remaining oil in the pot, pat the garlic cloves and put them in. Add the green and red peppers together. Stir-fry for 1 minute and 30 seconds on high heat.

Pour the lamb shank back into the pot, add oyster sauce and light soy sauce, stir fry for about 30 seconds on high heat.

immediately turn off the heat, and finally put in the coriander, stir it to get out of the pot.

Steamed pork ribs with black bean sauce and chopped pepper

Ingredients: 300g

short ribs; a little tempeh; a little chili; a little ginger; a little garlic; a little cooking wine; soak a little light soy sauce/soaked soy sauce with a little

water for minutes.

Drain the water. Finely chop ginger and garlic.

Add the ribs with ginger, garlic, a little cooking wine and light soy sauce. Marinate for 10 minutes

Marinated spare ribs, add tempeh, chopped peppers, a little sesame oil and appropriate amount of salt (the chopped peppers have a salty taste, so just a littleSalt)

boil the water in the steamer. After the water is boiled, put it in the pot and steam for 18-20 minutes. Sprinkle with chopped green onion

Laoganma sautéed dry

Ingredients

fragrant dried; mustard; minced meat; ginger; garlic; sharp pepper; Laoganma oil chili; light soy sauce; green onion; chicken essence (optional); salt Practice

First prepare the ingredients. I strongly recommend Laoganma's "oiled chili". This chili stir-fried bibimbap with cucumber is definitely an artifact~ it also contains peanuts...

dried tofu cut into small cubes, slightly more than thumb nails It’s better to be bigger~ I usually buy this kind of colored brined dried tofu and it tastes delicious. A piece of dried tofu can be cut into 16 pieces.

Cut ginger into strips, slice or mince garlic, and cut sharp pepper into circles. Usually one garlic, 3-5 strips of ginger, 2-3 red hot peppers, sliced ​​mustard slices slightly, because a pack of sliced ​​mustard slices is longer.

pork is chopped into minced meat. I usually like to use pork belly. After the skin is chopped into minced meat, because the fat and thin minced meat is more delicious~ After the pan is hot, stir-fry the minced meat with a little oil. After the minced meat changes color, add ginger garlic and chili rings and stir for 5 seconds.

add a tablespoon of dried meat Mom, if you have a lot of dried tofu, you can add more Laoganma

add a little light soy sauce

and stir evenly, then add dried tofu

dried tofu. After adding it, you can stir-fry first

or add mustard shreds and then stir-fry evenly. Mix

and stir fry for about 20 seconds. Mix the sauce evenly.

add a little water and simmer for a while.

simmer for a while to make the dried tofu more delicious and let the TA cook...

taste the taste before coming out of the pot, because the old godmother is Salty and shredded mustard has a taste. Light soy sauce is also added in front. If it is weak, add some salt, add some chicken powder

and sprinkle with chopped green onion to decorate ~

oil splashed noodles

flour 300g; salt 2gz

; 2 tablespoons of chili powder; 2 tablespoons of minced garlic; 2 tablespoons of minced green onions; 1 tablespoon of minced ginger; 3 tablespoons of light soy sauce; 1 tablespoon of old vinegar

Method

Put water and salt into the cook machine tank and mix well

Add flour and start the cook machine Knead a program (about 6, 7 minutes)

knead into a smooth dough

kneaded dough covered with plastic wrap for 30 minutes

garlic, green onion, ginger mince separately, light soy sauce, vinegar, mix well, chili powder

wake up Knead the good dough into strips

and evenly cut into small doses. About 30 grams of

plate, brush with a layer of oil on the bottom layer of

, ​​and knead it into a cylindrical shape. Place the doses on the plate and brush on the dough. Cover with a layer of oil, cover with plastic wrap

饧 for 1 hour

饧 roll out the dough into a long strip, use a rolling pin to press

across the middle of the noodles to lengthen the noodles, if the middle is thick, pull both ends Beat the chopping board with the noodles, so that it will become longer and longer

The part of the horizontal pressure will form a film, and then gently buckle open a mouth at the film

boil the water, add the pulled noodles

, ​​stir and cook When it is broken (about 2 to 3 minutes), take it out and put it in a bowl

pour 1 tablespoon of the prepared sauce into the noodles, put the garlic, onion, ginger, and chili powder on the noodles

in a pot and heat to 7 When it is 80% hot, immediately pour the chili powder and scallion, ginger and minced garlic, and mix well to get

spicy pork

meat pieces; appropriate amount of cooking wine; moderate amount of soy sauce; slightly more minced ginger; slightly minced garlic More; appropriate amount of chopped green onion; appropriate amount of chili powder; appropriate amount of salt

Method

The meat is taken out of the refrigerator for a little while, and the meat is cut into small slices in a slightly hard state. Cut ginger, garlic, and green onions into finely pieces and set aside.

Pour a little more oil, after the oil is hot, pour in the meat slices, stir fry and add cooking wine, fry until the edges are browned and slightly dry, add appropriate amount of dark soy to increase the color. Reduce the heat to low

, ​​continue to add minced ginger and minced garlic, stir fry, add chili powder, add salt, and finally sprinkle with chopped green onion. carry out.

spicy hairy blood prosperous

Ingredients

duck blood (tofu size) 1 piece; soybean sprouts 300G; lunch ham half; yellow throat 200G; black louver 200G; Chongqing hot pot base material (flaky half palm size) 1 piece; Pixian Douban 2 Tablespoon; 10 dried small red peppers; 1 teaspoon of Chinese pepper; 1/4 teaspoon of salt; 1 tablespoon of rice wine; green onions; appropriate amount of chives; appropriate amount of chicken broth or water; a little ginger

method

sliced ​​duck blood and lunch ham A large piece of about 5cm thick. Wash the louvers, cut into comb-shaped silk, and cut the yellow throat into small pieces. Wash the soybean sprouts, pour out the seeds from the dried chilies, chop the chives, chop the scallions into chopped green onions and scallions

Put an appropriate amount of water in the pot, add the scallions and ginger slices to a boil; put it to a boil Add duck blood slices, yellow throat slices and shredded venetian leaves and boil for about 1 minute or so. Remove the spare

in a wok. When the oil is 50% hot, add the chopped green onion and saute, then add soybean sprouts and salt and stir-fry until the bean sprouts are fried Cook, put it out, and place it in a container to make a base dish

Put a little oil in the pot, heat it up, put the Chongqing hot pot and Pixian watercress base into the pot, stir-fry over high heat and add rice wine and chicken soup (Or clean water), after boiling, put in the lunch ham slices, duck blood slices, yellow throat slices in turn, cook for about 4 minutes, put in the shredded louver, cook for about 1 minute, turn off the heat, and pour the soup and water into the container Pour 3 tablespoons of oil in the

frying pan. When it is slightly hot, add the dried chili and pepper, turn to a low heat and slowly fry the aroma, then turn off the heat, pour it on top of the prepared blood, sprinkle some chives Crush it

spicy fried chicken wings

Ingredients

1 teaspoon of minced dried chili; 500 grams of chicken wings root; 5 dried chilies; 1 garlic; 1 small piece of ginger; chives; soy sauce; soy sauce; black pepper ; White sugar 1 pinch

practice

chicken wings roots, use a knife to make a few cuts on the surface, easy to taste. Use light soy sauce, dark soy sauce, white sugar, black pepper to marinate the chicken wings roots overnight.

Add an appropriate amount of oil, wait until the oil is warm, add the marinated chicken wings and fry.

fry until the surface of the chicken wings is golden, remove and drain the oil for later use.

continue to heat the oil pan until the oil temperature becomes high, put it in The fried chicken wings are deep-fried until the surface becomes darker, the skin is crispy, and the oil is removed. Drain the oil and set aside.

Dried chili, chopped green onion, minced ginger, minced garlic. Z2z

in another pot, inside the pot Add an appropriate amount of oil, wait until the oil is hot, add the onion, ginger, garlic, dried chili and saute.

add the dried chili and sauté.

add the fried chicken wings to the pot.

add light soy sauce, and a little white sugar to make it fresh. Stir fry evenly.

Tiger skin peppers

Ingredients

peppers; salt; sugar; light soy sauce; vinegar

method

clean the stalks, first boil the peppers in boiling water for a few minutes, let the peppers slightly soften Cut the pepper into sections. If you don’t like the seeds, just remove the seeds and tendons at this step. Heat the pan with a little oil. Put the cut peppers into a low fire and fry them. When the tiger skin is fried, turn it over and fry on the other side. Put the good hot peppers on the plate, sprinkle with salt and sugar, and drizzle with light soy sauce and vinegar~

Tomato Spicy Pasta

Ingredients

Cross the top of the tomatoes with a knife, then remove the stalks of the tomatoes, put them in boiling water for half a minute, let them cool, peel off the skins, and chop them for later use. Place 1 tablespoon of olive oil in a pan and sauté crushed tomatoes on low heat until sauce-like. Add chili, basil, black pepper and 1/2 teaspoon of salt to taste.

cut a few slices of pumpkin, the pumpkin is fried super delicious! Remove the stems and seeds of the green peppers, and fry them all. This step is best performed before frying the tomato sauce, so as not to brush the pot.

When the tomato sauce starts to fry, you can cook noodles in another pot. Recently, I love tube noodles. After eating, I can use this. Follow the instructions and cook for a few minutes after boiling. The time for each noodle is different., Cooking pasta requires a lot of water, it is best to add 1/2 tsp of salt. When the sauce is fried, the noodles are almost ready. Transfer them to the sauce pan and stir fry. At this time, add some olive oil. I don't think the sauce is not fragrant enough, I like to stir fry. Serve it, put the fried pumpkin and green peppers next to it!

Laoganma cumin lotus root

Ingredients

lotus root; Laoganma oily pepper; cumin; sugar; very fresh or light soy sauce

practice

lotus

Add a lot of oil, then put Laoganma oil and chili into the fry, then put the lotus root

into the dried castor water, put cumin powder, put in the light soy sauce, add a little sugar to the pan

spicy Pleurotus eryngii

Ingredients

apricot 2-3 pleurotus; flour; ice water; 1 tbsp dried chili; 1 tbsp Chinese pepper; 1/2 tsp + 1/2 tsp salt; 1/2 tsp sugar; 1 tsp light soy sauce

Pleurotus eryngii is cut into pieces with a hob, dried chili is cut into small sections for later use

Use flour and ice water to add 1/2 tsp of salt to make a batter, the consistency should be dipped in chopsticks, the batter is evenly wrapped on it and won’t drip Dip the eryngii mushrooms in the batter, and fry them in a 90% hot (180 degrees) oil pan until golden. Take out the oil to control the oil and set aside

. Put a little oil in the pan, first add the peppercorns and saute until fragrant. Stir-fry the oyster mushrooms, then add salt, sugar and light soy sauce to taste.

spicy dry pot chicken wings

chicken wings; green beans; red peppers; onions; sweet corn; ginger; garlic cloves; coriander; soy sauce; Soy sauce; sugar; salt; cooking wine; Laoganma; white pepper; bay leaves; dried chili; pepper

method

chicken wings marinated in advance, I will put salt this time, you'd better cut the wings, I'm lazy Without a knife

cut sweet corn, cut onion, cut red pepper into shreds, cut green beans with an oblique knife, slice ginger, peel off garlic clove

Adjust the juice: light soy sauce, dark soy sauce, white sugar, Laoganma, white pepper

Put an appropriate amount of oil in the pan, saute the ginger slices and garlic cloves

and fry the chicken wings. Fry slowly. Both sides are needed. Fry until the surface is slightly burnt. Z2z

put the sauce

and stir fry over high heat. Color the chicken wings

, ​​put onions and green beans

Continue to stir-fry on high heat until the green beans are broken

, ​​add bay leaves, dried chili, and Chinese pepper

, ​​continue to stir-fry

, ​​put sweet corn on high heat, stir for a while

put a little cooking wine

cover the pot and simmer for 2 minutes, mainly to let the sweet corn cooked Ha

parsley cut into sections, put it in with the red pepper shreds

sprinkle a little white pepper, stir fry until the red pepper is broken, then

spicy crab

Ingredients for

; Dried chili; Chinese pepper; garlic clove; ginger; onion; hot pot (spicy and spicy) base; soy sauce; sugar; salt; cooking wine; seafood sauce;

spicy crab method 1 (preparation)

clean crab, Remove the removed part, chop

, ​​take appropriate amount of hot pot base

, ​​cut onion into sections, slice ginger, peel off garlic clove

Spicy crab practice 2 (Step)

Put a little oil in the pot, saute garlic cloves and old ginger

and let dry Stir-fry chili pepper and pepper

, ​​put hot pot bottom material

, ​​stir fry on low heat

a little soy sauce

a spoonful of hoisin sauce and stir well

put crab

put onion

put a little salt and white sugar, cooking wine

z and stir fry over high fire until the crab tastes