What are the most suitable steamed dishes for Hunan cuisine, and what are the steamed dishes in Huna

Steamed meatloaf: about half a catty of meat filling, add salt, soy sauce, chicken essence, starch, 1 egg white, etc. and stir well, and put 2 salted egg yolks on top, that is, salted egg meatloaf; Cut some soaked squid into granules and steam them in the meat filling, which is the squid patty; The soaked dried shiitake mushroom cubes are shiitake mushroom patties; Put a piece of Guangdong salted fish on the meatloaf, which is a salted fish patty; You can also add the horseshoe cut into cubes to increase the freshness and sweetness; You can also cut the lotus root into cubes, which is the lotus root patty.

Steamed Eggs Water Eggs:

1 20 cm diameter, 2 cm high plate, you can steam 3 eggs, the amount of water is the same as eggs, you can use egg shells to measure, find a shell that is just half a whole, 6 times of water is just right. In addition to salt, you can add a little Maggi soy sauce to the egg, which will be more fragrant. In addition to steaming, add a preserved egg and a salted egg, which is a three-yellow steamed egg, but it is not easy to buy raw salted duck eggs in the north.

You can add shiitake mushrooms and dried shrimp. You can add dried scallops and shrimp to make seafood steamed eggs. Add minced meat.

Jiaclam is Shanghai's famous steamed clam egg.

Steamed fish: I'm also 1 person, so I can't eat the whole fish, so I usually buy cod, and one slice is enough for one meal. After the cod has been marinated, remember to spread flour on both sides, otherwise the fish pieces will fall apart after steaming.

In addition to steaming, there are several methods. Put a piece of Guangdong salted fish on it, and the dish is called "Life and Death Love", which means that fresh fish and dead fish are together. You can shred 2 soaked dried shiitake mushrooms and a slice of Jinhua ham, and steam them together on top of the fish.

If you like to eat fresh fish, then you can buy a grass carp of about 1 and a half catties, cut it in half, and use the upper body for steaming, as mentioned earlier; The lower body is used to cook the soup, you can add 2 zucchini to the soup, remember to add a few slices of ginger.

You don't need me to talk about steamed vegetables, right? What else is steamed pork ribs, steamed pork slices, steamed chicken, and so on.

Hunan steamed dishes include: dried lentils steamed bacon dice, steamed ham meat, steamed fish head, steamed Tujia wax meat, steamed eggs, etc. Hunan steamed vegetables, also known as Liuyang steamed vegetables, are a traditional famous food in Hunan, belonging to Hunan cuisine, with less fat, low calories, and easy to digest and absorb.

Liuyang steamed dishes originated in Liuyang City, Hunan Province.

The birthplace of the Liuyang River, Dawei Mountain, belongs to the Hunan cuisine series.

Characteristics of steamed dishes: 1. The ingredients are unique.

Liuyang is Changzhutan.

An important vegetable land, a large national pig county (city), a national advanced county (city) for tea oil production, and nearly 100 raw and auxiliary material bases and semi-finished product processing enterprises provide high-quality and sufficient raw materials for Liuyang steamed vegetables.

Liuyang's unique climate and geographical environment contains natural ingredients, rich in protein and trace elements.

vitamins and other nutrients. Especially amino acids.

and very high in nitrogenous substances, making the taste more delicious. The unique processing techniques and rich taste of ingredients make Liuyang ingredients more unique.

2. Nutrition and health.

Liuyang steamed vegetables can maintain the original taste and nutrition of food to the greatest extent during the steaming process, and avoid the destruction of effective ingredients and the production of harmful substances caused by frying and frying. Liuyang steamed vegetables contain less oil, low calories, and are easy to digest and absorb.

3. Authentic.

1. Chopped pepper fish head, the most classic delicacy of Hunan cuisine. The delicious big fish head is paired with a spicy and delicious chopped pepper, and under the action of time and steam, a delicate and delicious minced pepper fish head with fresh and spicy taste is enough to conquer all discerning tongues.

2. Burnt white, the burnt white in Sichuan is divided into two kinds: sweet burnt white and salty burnt white, both of which are delicious, fat but not greasy. Salted roasted white is actually almost the button meat in the north. The meat has been processed through multiple processes to absorb the juice and become rich in flavor, and it is very delicious because it is soft but not rotten and set off with sprouts (in some areas, umeboshi).

Sweet and lacking sou roast white is also called sand, sweet and glutinous and refreshing, not greasy or greasy. 3. Wuchang fish, Wuchang fish has been highly praised, and it is naturally very delicious. And the biggest highlight of this steamed fish dish is the beautiful shape presented by the wonderful knife processing.

When it comes out hot, it is simply a work of art with both color and flavor.

4. Steamed pork ribs, the pork ribs themselves are very delicious and have less fat, especially suitable for friends who want to eat meat and are afraid of fat. Coupled with the absorption of rice noodles, this dish becomes even more refreshing and delicious. The aroma of rice noodles and the meaty aroma of pork ribs echo each other, which makes this dish present a new taste.

5. Steamed yellow croaker in snow sauce, now the wild big yellow croaker is basically extinct, but the freshness of yellow croaker is really a very extreme taste. Fortunately, there are wild small yellow croakers to taste, although not as rich as the big yellow croaker, but it also naturally has a homely and simple deliciousness. Steamed with the juice of pickles in the snow can best bring out the delicate and delicious taste of the yellow croaker.

6. Steamed fish with soy sauce, as the saying goes, eat in Guangzhou, Cantonese people should know how to eat best, in the kitchen equipment of Cantonese people, there are not a few families with three-layer steaming drawers. In the case of Cantonese people's favorite seafood, most of it is steamed. Steamed fish in soy sauce retains the original taste of the fish, and the saltiness of the soy sauce is used to keep the fish from being too bland, which is very appropriate.

7. Steamed cured meat, sausages, preserved chicken, and preserved fish will subconsciously drool just by listening to the name. If it is steamed with a variety of cured meat, the taste will be richer and more delicious, and the blend of oil and fat will also solve the problem that some cured meat taste is relatively hard.

8. Taro sandwich meat, summer is a good time to eat taro, big taro is pink and glutinous, steamed with pork belly, can absorb the deliciousness of the meat, and remove the greasy taste of the meat, very classic with potatoes.

1. Eggplant with garlic paste.

Garlic eggplant is a characteristic traditional dish of Shandong Province, which belongs to the Shandong cuisine. A home-cooked dish with garlic and eggplant as the main ingredients. Wash and peel the eggplant, cut it into pieces, steam it in a steamer for about 15 minutes, and let it cool on a plate for later use.

Peel the garlic, chop it into a puree, put it in a bowl, add soy sauce, sesame oil, refined salt, and monosodium glutamate and mix well. Pour the sauce over the eggplant and mix well.

2. Steamed tofu with minced meat.

Steamed tofu with minced meat is a simple home-style private dish with common ingredients, easy to make, and is deeply loved. The main ingredients are silk tofu, minced meat, mustard, etc. Tofu steamed with soy milk, egg whites, and egg yolks has a pale yellow color with a soft sheen and a springy, delicate and uniform texture.

3. Oyster sauce cabbage buns.

Oyster sauce cabbage bun is a dish made from Chinese cabbage, meat puree, and other ingredients.

4. Steamed pork ribs with tempeh and peppers.

Steamed pork ribs with tempeh and pepper are simple and convenient, spicy and delicious, and the soy sauce is fragrant.

5. Beef pearl balls.

Pearl meatballs, the name of this dish sounds exquisite. The pearl balls are made by chopping beef into a filling, adding seasonings and whipping to make it stronger, then wrapping the soaked glutinous rice on the outside and steaming.