Each local chefs have their own strengths in using local raw ingredients to make special dishes with regional symbols. For example, the Hunan cuisines to be introduced below are good examples. Because there are many sweet potatoes grown locally, the main ingredients of Zhajiang fake lamb are powder peeled made by mixing sweet potato flour and spreading it. Liuyang fermented black beans are also an indispensable seasoning for Hunan cuisine. The steamed dishes are naturally full of Hunan flavor...
1
Orange-flavored meat
original Ingredients: 750 grams of fresh pork belly, 100 grams of sauerkraut, 50 grams of fresh orange leaves, 50 grams of ginger slices, 50 grams of garlic, 5 grams of thirteen spices, 10 grams of dried pepper sections, 10 ml of braised soy sauce, 10 ml of light soy sauce, 5 ml of spicy fresh dew, 50 ml of cooking wine, 1000 ml of fresh soup, salt, MSG, sugar , red oil, and rapeseed oil, a little wet starch
Preparation method:
1. Cut the pork belly into pieces, put it in an 80% hot oil pan, fry until the skin is golden and takes it out for later use. Cut the sauerkraut into sections, put it in a pan and stir-fry it, and put it on a plate to put it on the bottom.
2. Add a little oil to heat it in another pot, first add slices of ginger, garlic, and fresh orange leaves to stir-fry, then add dried chili festivals and fried pork belly pieces and stir-fry well. Add salt, thirteen spices, braised soy sauce, light soy sauce, sugar, etc. while cooking wine, add fresh soup and bring to a boil over high heat, then simmer over low heat for about 30 minutes. After picking out the slices of ginger, garlic, fresh orange leaves and dried pepper festivals, put the pieces of meat on the plate on top of the sauerkraut.
3. Season the original sauce in the pot with MSG and spicy fresh dew, finally add thin layer and drizzle red oil, pour it on the meat pieces on the plate, and then it is done.
Key points for making:
This dish is fat but not greasy and has a faint orange fragrance. When making pork belly, it should not be chosen to be too thick, and the color should not be too dark during processing.
2
Nanyue Yunwu Wild fungi
Dried wild fungi are mostly used for stewing soup. Here you add pork belly, bone soup and oyster sauce to stew into dishes, which is quite highlighted.
Ingredients: 150 grams of dried wild mushrooms, 100 grams of pork belly, 50 grams of red pepper rings, 30 grams of green pepper rings, 30 grams of oyster sauce, 5 grams of salt, 5 grams of chicken essence, 10 ml of cooking wine, 50 ml of bone soup, 30 ml of rapeseed oil
Preparation method:
1. Soak the dried wild mushrooms in warm water and remove the stems. Also cut pork belly into slices.
2. Add oil to the clean pot and cook until 60% hot. First add pork belly slices and stir-fry until the oil is yellow. Then add wild mushrooms and continue stir-frying. Add cooking wine and add oyster sauce. Add bone soup to boil and add salt and chicken essence. Stew over low heat until it is tasty and cooked. Sprinkle in red pepper rings and green pepper rings until the sauce is collected. Stir well and stir-fry and put it on the pan and then put it on the plate.
3
Liuyang Steamed rice bran sausage
Ingredients: 150 grams of rice bran sausage, 30 grams of chopped peppers, 50 grams of small red pepper rings, 20 grams of Liuyang sausage, 5 grams of salt, 3 grams of chicken essence, camellia oil 30 ml, appropriate amount of chopped green onion
Preparation method:
1. Wash the rice bran sausage in water, cut into thin strips, and set aside.
2. Put the shredded rice bran sausage into a bowl, add salt, chicken essence, chopped chili, small red pepper rings, and Liuyang fermented black beans, then pour in camellia oil, steam in the steaming cabinet for 30 minutes, then take it out, sprinkle chopped green onion, mix well after serving.
4
cuttlefish fat intestines stew
Ingredients: 200 grams of fresh cuttlefish, 300 grams of pig fat intestines, 50 grams of green and red pepper rings, 30 grams of diced garlic, 20 grams of ginger, 10 grams of star anise, 10 grams of cinnamon, 5 grams of bay leaves, 30 grams of dried pepper section, 10 ml of cooking wine, 5 ml of braised soy sauce, 5 ml of spicy fresh dew, 3 grams of oyster sauce, salt, chicken essence, pepper, wet starch, and vegetable oil,
Preparation method:
1. After the pig fat intestines are cleaned, put it in a boiling water pot with star anise, cinnamon, bay leaves and dried pepper sections, cook until you can use chopsticks to cut it out, and apply braised soy sauce while it is hot. Then cut the pig intestines into 2 cm long circles, fry them in a hot pan until the surface becomes crispy, and then take them out. Wash cuttlefish , pour it into a pot of boiling water and cook for 20 seconds before taking it out.
2. Put oil in the pot and heat it. Add diced ginger and garlic until it is yellow. Add green and red pepper rings to stir-fry until fragrant. After adding fat intestines and cuttlefish, cook wine and add salt, spicy fresh dew, oyster sauce, chicken essence and pepper powder to season. Finally thicken and pour the oil out. Put it in a hot casserole.
production points:
fat intestines do not cook too much, cuttlefish should not be fried in the pot for too long to avoid affecting the taste.
5
Hengyang Glutinous Rice Chicken
Raw materials: 500 grams of glutinous rice, 100 grams of lard residue, 50 grams of chopped green onion, 50 grams of mushrooms, 50 ml of Long Brand soy sauce, 3 grams of salt, 3 grams of chicken essence, 50 grams of lard, batter, chopped green onion, and cooking oil. Method:
1. Wash the glutinous rice, then put it in a bowl, add water to the steamer and steam it.
2. Put the heat on the pot, heat it in lard, add chopped green onion, stir-fry the fragrant soup, then add steamed glutinous rice, lard residue, and mushrooms, add seasonings and stir-fry and stir-fry.
3. Put the fried glutinous rice balls into meatballs, wrap them on top of the batter, fry them until golden brown, remove them, and then put them in a small bamboo basket to hold the utensil.
Instructions: The batter is made of 50 grams of flour, cis powder 10 grams, baking powder 2 grams, add appropriate amount of water and mix well to form
6
Ancient method Steamed pig hand
Raw materials: 2 pig hand, 5 cloves of garlic, 2 star anise, 10 grams of cinnamon, 10 grams of dried red pepper segments, 10 ml of braised soy sauce, 5 grams of salt, 3 grams of MSG, 3 grams of chicken essence, 50 grams of Laoganma hot sauce, a little coriander leaves
Preparation method:
1. Treat the pig hand, put it in the water pot and cook it, remove it, apply braised soy sauce while it is hot, and then place it aside to dry, and wait for use.
2. Chop the dried pig hands into pieces and place them in a bowl, sprinkle evenly with dried red pepper pieces and seasonings, add all the spices, and add Laoganma spicy sauce to the noodles.
3. Put the bowl into the steamer cabinet and steam for 90 minutes, then take it out and garnish the coriander leaves.
7
Liuyang fermented black beans steamed crispy bone
Ingredients: 150 grams of fresh crispy bones, 30 grams of chopped chili peppers, 50 grams of small red pepper rings, 20 grams of Liuyang fermented black beans, 5 grams of salt, 3 grams of chicken essence, 30 ml of camellia oil, appropriate amount of chopped green onion
Preparation method:
1. Wash the fresh crispy bones in water and cut them into thin strips, and set aside.
2. Put the fresh crispy bone shreds into a bowl, add salt, chicken essence, chopped chili, small red pepper rings, and Liuyang fermented black beans, then pour in camellia oil, steam in the steaming cabinet for 30 minutes, take it out and sprinkle chopped green onion and serve.
Instructions: After the dishes are served, stir evenly, and it tastes delicious.
8
5 braised lotus root stir-fried braised beef
Raw materials: 150 grams of braised beef, 200 grams of braised lotus root, 20 grams of ginger diced ginger, 20 grams of garlic cubes, 15 grams of fresh peppercorns, 5 grams of chopped green onion, beer, oyster sauce, salt, soy sauce, MSG, and vegetable oil. Preparation method:
1. Cut the braised beef and braised lotus root into thin slices.
2. Put the vegetable oil in the pot and heat it. First add diced ginger and garlic and stir-fry it, then add braised beef slices and lotus root slices and stir-fry it. Then cook the beer and add oyster sauce, salt, soy sauce and MSG. After simmering for 1 minute until it becomes flavored, add fresh peppercorns and chopped green onion, stir-fry and then stir-fry and then put it on the pan.
9
Traditional Zhajiang Fake Lamb
Hunan Zhajiang is a local specialty dish that is not afraid of being counterfeited, and claims to be a fake lamb dish. Anyone who has eaten it thinks that the moment the ingredients slide across his throat feels more comfortable.
Ingredients: 150 grams of dried sweet potato paste, 150 grams of fresh pork head meat, 30 grams of millet pepper rings, 30 grams of garlic leaf segments, 10 grams of pepper, 10 grams of dried red pepper powder, 10 ml of cooking wine, 5 grams of salt, 3 grams of MSG, 3 grams of chicken essence, 2 grams of pepper powder, 500 ml of fresh bone soup, 50 ml of rapeseed oil
Preparation method:
1. The sweet potato paste is thoroughly purified with cold water and cut into large pieces, slice the pork head meat, and set aside.
2. Heat the pot over a fire, add rapeseed oil until 60% hot, add pepper, dried red chili powder, and millet pepper rings and stir-fry, then add the cut pork head slices and stir-fry, cook in cooking wine, add fresh bone soup and simmer for 1 minute, then add the fried crust pieces, add seasonings and season, cook for 2 minutes, then put in the garlic leaf section, and set it out to the pot and serve as a bowl to make a dish.
10
5 soybean sprouts fried month sprouts
Ingredients: 250 grams of fresh pig crispy bones, 400 grams of soybean sprouts, 30 grams of minced garlic, 5 grams of dried chili segments, 10 grams of millet pepper rings, 10 grams of leek sections, oyster sauce, soy sauce, salt, MSG, and vegetable oil, 1 pot of brine
Preparation method:
1. Put the pig crispy bones in a braised pot, pick them out and cut them into thick shreds, and pick the soybean sprouts off the roots.
2. Add oil to the pot and heat it, add minced garlic and dried chili festival to stir-fry, then add soybean sprouts and stir-fry until half-cooked, add pork crispy bone shreds and continue stir-frying. After adding oyster sauce, soy sauce, soy sauce, salt and MSG, stir-fry well, then add leek sections and millet pepper rings, stir-fry until they are raw and then come out of the pot.
Zhu Xiangjia/Text Hana/Chatting
Dishes provided: Hengyang City, Hunan Province Shiguangyao Restaurant
Hunan Hengyang Wangmingxuan Catering Company
