Hunan cuisine is mainly spicy and delicious.
Many people will choose Hunan restaurant
when they go to restaurants. So, in the Hunan restaurant, what is the most worthy of
?
1, twice-cooked pork
This dish is one of Sichuan cuisine. The thin pork belly is stir-fried with various peppers. Finally, it is seasoned with some ingredients. It is fresh and salty, with a strong taste and full of spicy flavor. It has the ability to serve rice. It's not covered.
2, Mapo tofu
is the most classic home-cooked dish in Sichuan, and every family can make it. The tofu is tender and delicious, the taste is mainly numb, and the spiciness is not very heavy, so even those who can’t eat spicy food order this dish. I can eat with peace of mind. I put a piece of tofu in my mouth, and the aroma is delicious. It is really enjoyable to eat with rice.
3, Maoxuewang
It can be said that Maoxuewang is the most abundant dish used in Sichuan cuisine. It is similar to the Northeast Brawl, with a lot of various ingredients added, like duck blood, hairy belly, Potatoes, bean sprouts, etc. are all in one pot. Although the ingredients are mixed, they are perfectly matched.
4, fish-flavored pork
Although the name of this dish has the word "fish-flavored", the ingredients used in this dish have nothing to do with fish. Fungus and shredded pork are the protagonists, with a bit of taste It is heavy, but it gives a completely different taste and a sense of hierarchy.
5, boiled pork slices
This dish is completely wrapped in red oil at a glance. You may think this dish will be very spicy, but in fact, the taste is very fresh. The meat slices inside are the key point. The hemp is very spicy, but it still won't hinder the tenderness of the meat slices.
6, sauerkraut fish
This dish is not the same as most Sichuan dishes. I originally thought that the red oil in this dish would be very heavy, but in fact, this dish is mainly acid-based, spicy supplemented, and the soup is all sauerkraut The juice, the hotness of which is also from the pickled peppers, makes people full of appetites.
mainly used in Sichuan cuisine are dried chili, chili powder, red oil, soaked chili and so on. Dried chilies are made from fresh chilies and they are shiny and have seeds inside.
Dried chili has a special smell, pungent like burning. The principle of using dried chilies in Sichuan cuisine is to be spicy but not dead, and spicy but not dry. Dried chili can be cut into sections or used as a powder. Dried Chili Festival is mainly used for spicy dishes, such as rice lotus white, cucumber and other dishes.
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