Hunan cuisine is coming, and there are some new dishes suitable for summer tasting. Stir fries and s

Suitable for new summer dishes, ask for recommendations.

At night, do a good job of calming the nerves, and light it is good.

1 Ingredients: loofah.

2 Peel and wash the loofah, and cut into hob pieces.

3 Heat oil and sauté chopped chives.

4 Add the loofah and stir-fry evenly, then add the light soy sauce.

5 After stir-frying repeatedly, add an appropriate amount of water.

6 After boiling, add salt to taste and cook for about 3 minutes.

7. Add monosodium glutamate to extract freshness, and collect juice over high heat. Stir-fry evenly and turn off the heat.

8 Remove from pan and serve.

Before cooking, you need to prepare: 500g of loofah, appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of monosodium glutamate, appropriate amount of green onion.

1. Peel and wash the loofah, and cut the hob pieces.

2. Heat the oil and stir-fry the chopped chives.

3. Add the loofah and stir-fry evenly, then add the light soy sauce.

4. After stir-frying evenly repeatedly, add an appropriate amount of water.

5. After boiling, add salt to taste and cook for about 3 minutes.

6. Add monosodium glutamate to extract freshness, and collect juice over high fire. Stir-fry evenly and turn off the heat.

7. Remove from the pot and serve.

Meat dishes. Steamed cured meat.

Hot and sour dog meat. Dong'anzi chicken.

Hot and sour chicken. Large-sided stove.

Junshan silver needle chicken slices.

Crispy duck with hemp seeds. Burnt salt rabbit slices.

Yulin incense waist. Stuffed meat with red peppers.

Five-element fairy chicken.

Dongting Golden Turtle. Old ginger chicken.

Zilong took off his robe. Paddle with soy peppers.

Steamed catfish with bamboo powder.

Butterflies cross the river. Vegetarian vegetable bean curd and winter bamboo shoots.

Stir-fried vegetarian mix. Seafood Sour and spicy pen holder squid.

Salad seafood rolls.

Kumian shark fin. Green leek squid shreds.

Goldfish play lotus. Glass fresh ink.

Staple food: Sunflower shrimp cakes.

Dessert: Strawberry cake with camelina.

Rock sugar Xianglian. Soup: Turtle and sheep soup.

The specialties of Hunan cuisine include chopped pepper fish head, stir-fried pork, Mao's braised pork, etc., as follows:

1. Chop pepper fish head:

The steps are as follows:

1.Ask the fishmonger to clean the head of the male and cut the top of the head (not all the way) so that the head can be pulled apart and placed flat on the plate.

2.Go home and wash the fish head and put it in a basin, pour 3 tablespoons of cooking wine and 2 tablespoons of seafood soy sauce into the fish head, sprinkle in an appropriate amount of salt and 3 slices of ginger, and keep smearing the fish head to make it better absorb the seasoning. After that, close the fish head and marinate for half an hour.

3.Find a steaming plate, place 2 slices of ginger, put the fish head on the ginger slices in the steaming tray, spread the dried salted radish, chopped pepper and bell pepper sauce evenly on the fish head, and pour the spicy powder, pepper, steamed fish soy sauce and pickled fish head soup.

4.Boil boiling water in a steamer, add chopped pepper fish head, close the lid and steam over medium high heat for about 7 minutes until cooked. Remove from the heat, heat the vegetable oil and pour it over the surface of the dish.

2. Hunan fried pork:

Ingredients: Ingredients: Pork belly.

Excipients: bell pepper, Hangzhou pepper, green onion, ginger, garlic.

Seasoning: steamed fish soy sauce, soy sauce, cooking wine, sesame oil, oyster sauce, monosodium glutamate.

Production steps: 1. Slice the pork belly, add oyster sauce and soy sauce and mix well for later use, and cut Hangzhou pepper and beauty pepper into two halves from the middle for later use;

2. Put the chopped Hangzhou pepper and beauty pepper into the wok and simmer softly, add oil to the pot, then put the pork belly, green onion, ginger and garlic into the stir-fry evenly, add cooking wine, and then put in the stir-fried Hangzhou pepper and beauty pepper, add steamed fish soy sauce, soy sauce, monosodium glutamate, sesame oil to taste out of the pot.

3. Mao's braised pork:

Ingredients preparation: Ingredients: 850 grams of pork belly with skin.

Seasoning: 60 grams of cooking wine, salt, monosodium glutamate, some spices, 100 grams of sugar.

1. After boiling an appropriate amount of oil in a pot, pour it into the oil star anise, cinnamon, dried pepper, pepper, garlic, and chili.

2. Blanch the pork belly with ginger slices and cooking wine, skim off the foam, and change the knife into blocks for later use.

3. Put a small amount of oil and a large amount of sugar into the pot again, boil it until it is light red, and then introduce it into a spare bowl.

4. Continue to boil the sugar in the pot, without washing, directly put in the pork belly, and pour in a small amount of sesame oil just made.

5. Fry over medium heat for 1 minute, add half of the brown syrup.

6. Put a small amount of boiling water, boil close to dry, and the soup is viscous.

7. Put the remaining brown syrup in, sesame oil, stirred each piece of meat, and simmer for a while.

8. When the red color has been revealed, let go of the water again, boil, put in the salt after the soup turns red, less than monosodium glutamate, and get out of the pot after it is thick.

Hunan cuisine is composed of three kinds of land: the Xiangjiang River Basin, the Dongting Lake Area and the Xiangxi Mountainous Area.

Hunan cuisine is referred to as Hunan cuisine, it has a long history, a long history, and has gradually developed into a prestigious local cuisine Hunan is located in the south of the middle reaches of the Yangtze River, with mild climate, abundant rainfall, fertile soil, rich products, known as "the land of fish and rice". With superior natural conditions and abundant products, Hunan cuisine provides material conditions in the selection of materials. Hunan cuisine is composed of three local flavors: the Xiangjiang River Basin, the Dongting Lake area and the mountainous area of Xiangxi.

The cuisine of the Xiangjiang River basin is centered on Changsha, Hengyang and Xiangtan, among which Changsha is the mainstay, which pays attention to the essence of the connotation of the dishes and the beauty of the appearance, and the harmonious unity of color, fragrance, taste, utensils and quality, so it has become the mainstream of Hunan cuisine. The cuisine of Dongting Lake District is mainly in Changde and Yueyang, and it is good at making river fresh waterfowl; The cuisine of Xiangxi is composed of ethnic dishes of Xiangxi and Xiangbei, and is known for cooking mountain delicacies and game. There are many varieties of Hunan cuisine, and the categories are complete.

In terms of cuisine, there are folk dishes with local flavors and popular dishes that are economical and convenient; There are also affordable banquet dishes and elegant banquet dishes; There are also home-cooked dishes with casual taste and medicinal dishes that cure diseases and fitness. According to the statistics of relevant departments, there are more than 800 local dishes and famous dishes with different tastes in Hunan. There are more than a dozen basic knife techniques in Hunan cuisine.

In the long-term practice, the chefs are skillful in their techniques, which vary from material to material, and they are familiar with specific use, evolutionary participation, cutting and chopping. Make the dishes varied and varied. The whole chicken is peeled, the water is not leaked, the melon cup is "carrying treasure", the form is realistic, and it often makes people clap their hands and exclaim, and they are breathtaking.

Hunan cuisine has always attached importance to the matching of raw materials and the mutual penetration of flavors. Hunan cuisine is particularly seasoned with sour and spicy. Due to the geographical location, the climate of Hunan is mild and humid, so people like to eat chili peppers to refresh their minds and get wet.

The dish made with sour kimchi as a seasoning and served with chili peppers is appetizing and refreshing, and has become a unique local food custom. The cooking methods of Hunan cuisine have a long history, and dozens of cooking methods have been formed up to now, and in the three major types of cooking techniques of hot cooking, cold cooking, and sweet blending, each type of cooking technique is less than a few, and there are dozens of more. Comparatively speaking, the simmering skills of Hunan cuisine are even better, almost to the point of perfection.

Simmering can be divided into red simmer and white simmer in terms of color change, and there are clear soup simmering, thick soup simmering and milk soup simmering in terms of seasoning. Low heat is slow, original flavor. Some dishes are crystal clear and mellow, some vegetable juices are pure and nourishing, some vegetables are soft and glutinous, some vegetables are crispy and fragrant, and many simmered dishes have become famous dishes in Hunan cuisine.

The famous dishes are: steamed cured meat, Dong'an chicken, spicy chicken, red simmered shark's fin, soup belly, rock sugar Xianglian, money fish Dong'an chicken As early as the Tang Dynasty Xuanzong Kaiyuan period, Hunan Dong'an people began to cook Dong'an chicken, which has a history of more than 1,200 years. This dish has beautiful shape, bright color, rich nutrition, fragrant, spicy, numb, sour, sweet, crisp, tender and other characteristics.

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Reservoir fish head Hunan cuisine-

Mao's braised pork Hunan cuisine-

Farmhouse fried meat Hunan vegetables - taste shrimp.