Looking for Hunan recipes? Seeking the complete collection of Hunan cuisine is the name of the dish

Good silk shutters · Dong'anzi chicken · Hunan cuisine recipe - braised turtle meat · Chai put fish · Fried eggplant melon with ham · Chrysanthemum herring · Moist and heat-proof water chestnut egg soup · Crispy duck with hemp kernels · Hot and sour dog meat · Spicy chicken thigh · Stuffed meat with red pepper · Old ginger chicken · Chicken wings with palm leaves · Stir-fried bacon with sharp pepper · Bread chicken steak · Colorful fresh shellfish · Deer antler chicken soup with minced meat · Eucommia ulmoides bone crushed lean meat soup · Shou Wu Ma Di lean meat soup · Peanut and red date chicken 13

Dried eggs, grandmother's vegetables, Qianyi tofu, dry pot beef offal, dry pot haggis, Mongolian meat, dry pot lamb trotters, golden trotters, crystal beef tendons, five-spiced tripe, crispy esophagus, five-spiced deboned meat, fragrant pig's foot skin, dry pot beef trotters, assorted wild vegetables, river mussel meat, delicious small snails, flavored lamb tripe shreds, small fish and shrimp, crispy belly tips, a pot of fragrant, buckle meat mate, cocoa snail meat, duck four treasures, tender beef, chicken sauce smoked bamboo shoots, crystal beef tendon, crispy tendons, crispy bamboo shoots in chicken sauce, Bu beans.

Cong's Kitchen: Dried Eggs, Grandma's Dish, Qianyi Tofu, Dry Pot Beef Offal, Dry Pot Lamb Haggis, Mongolian Meat, Dry Pot Lamb Trotters, Golden Ox Feet, Crystal Beef Tendon, Five-Spiced Tripe, Crispy Esophagus, Five-Spiced Pork Knuckle, Aromatic Pork Foot Skin, Dry Pot Beef Trotters, Assorted Wild Vegetables, River Mussel Meat, Delicious Small Snails, Flavored Lamb Tripe, Small Fish and Shrimp, Crispy Belly Tips, One Pot Fragrant, Button Meat Companion, Cocoa Snail Meat, Duck Four Treasures, Tender Beef, Chicken Sauce Smoked Bamboo Shoots, Crystal Beef Tendons, Crispy Foot Tendons, Crispy Bamboo Shoots in Chicken Sauce, Bu Beans.

Hunan recipes include: chopped pepper fish head, bowl vegetables, steamed cured meat, spicy pig's feet, Yongzhou blood duck, etc.

1. Chop pepper and talk about rolling fish head.

Chopped pepper fish head is a special Hunan dish, which can be eaten in many Hunan restaurants. The taste of chopped pepper fish head: spicy and tender, it is a very good meal. Hunan people will also have this dish at their Chinese New Year's Eve dinner, which means prosperity.

2. Bowl vegetables.

Bowl dish is a special Hunan specialty, bowl dish is the use of special stewed bowl stove utensils, stew ingredients. There are vegetarian dishes and meat dishes. Bowl dishes are a bit similar to hot pot, and you can choose the ingredients according to your preferences and stew them to eat.

Bowl dish is the favorite delicacy of Hunan people in winter, steaming, warm and delicious. Many Hunan people will also have this dish at their Chinese New Year's Eve dinner.

3. Steamed cured meat.

Steamed cured meat is a special Hunan dish, and it is also a very delicious Hunan dish. Cured meat is steamed with bacon, chicken, fish and other ingredients steamed and eaten. At the end of the year, Hunan people will shoot bacon, preserved fish and other ingredients for the New Year. Hunan people's Chinese New Year's Eve dinner will also have this steamed dish.

4. Spicy pork knuckles.

Spicy pork knuckle is a very tasty dish. Spicy pork knuckle is a favorite delicacy of many Hunan people. The Chinese New Year's Eve meal is also essential.

Pork knuckles contain a lot of collagen, which is very suitable for female friends. The taste of spicy pork knuckles: spicy and soft, fat but not greasy, salty and delicious.

5. Contains Yu Yongzhou blood duck.

Yongzhou blood duck is a characteristic and very famous Hunan dish. Yongzhou blood duck is one of the delicacies that many Hunan people love to eat. Yongzhou blood duck is a delicacy made by stewing duck meat, duck blood, chili peppers and other ingredients.

The taste of Yongzhou blood duck: the duck meat is tender, spicy and delicious, and very delicious. Many Hunan people will also have this Yongzhou blood duck at their Chinese New Year's Eve dinner.

The above content refers to Encyclopedia - Bowl Dishes.

Encyclopedia - Yongzhou Blood Duck.

Hunan cuisine recipe recommendation: chopped pepper fish head, cured meat and steamed, Dong'anzi chicken, spicy chicken, flavor snake, etc.

1. Chop the fish head with pepper.

Chopped pepper fish head is a traditional famous dish in Hunan Province and belongs to Hunan cuisine. It is rumored that the origin is related to the Qing Dynasty literati Huang Zongxian. It is usually made with bighead carp head and chopped pepper as the main ingredients, and steamed with soy sauce, ginger, green onion, garlic and other auxiliary materials.

The dishes are bright red in color, strong in flavor, and tender in meat. Fat but not greasy, soft and glutinous taste, fresh and spicy and palatable.

2. Steamed cured meat.

Steamed cured meat is a local traditional dish in Hunan, which belongs to Hunan cuisine. It is made of preserved pork, preserved chicken, preserved fish, chicken soup and seasonings, steamed in a pot. The method is simple, and its wax fragrance is strong, salty and sweet, and pliable and not greasy.

3. Dong'an chicken.

Dong'an chicken, also known as Dong'an chicken and Guanbao chicken, is a local traditional famous dish and belongs to Hunan cuisine. Because it is cooked with Dong'an new hen, it is named. Dong'anzi chicken is red, white, green and yellow, and the chicken Xun meat is fat and tender, and the taste is sour, spicy and fragrant.

This dish was selected into the list of the four traditional Hunan dishes of the 2010 Shanghai World Expo.

4. Spicy chicken.

Founded in the Tongzhi period of the Qing Dynasty, it is one of the authentic Hunan dishes with strong local flavors. Take out the internal organs, there is a saying that "if you eat spicy chicken, you will eat Hunan cuisine", and spicy chicken is the most famous in Changsha's century-old Yuloudong Restaurant. Spicy chicken was first created in Changsha Yulou East Restaurant during the Tongzhi period.

5. Taste snake.

The flavor snake is a traditional famous dish in Hunan Province, among which the Ningxiang flavor snake is the most famous, which is a well-known dish in Changsha, which belongs to the Hunan cuisine and is an indispensable flavor protagonist dish in Changsha's large and small restaurants; This dish uses high-protein, low-fat, and delicate local snakes as raw materials to prepare fresh, fragrant, and spicy flavors.

Xiangxiang back pot lotusIngredients: 1 lotus root, 1 celery, 2 millet peppers, 2 garlic cloves, 1 teaspoon chili paste, 1 teaspoon light soy sauce, 4 tablespoons oil.

Method:

1.Wash and peel the lotus root, cut it into thin slices, wash the celery and cut it diagonally, chop the millet pepper, and slice the garlic 2Boil water in a soup pot, add lotus root slices and blanch for 3 minutes.

3.Drain and sprinkle a little cornstarch to grasp well.

4.Relax the oil in the pan, boil until 6 is hot, add the lotus root slices and fry until the surface is slightly charred 5Remove the lotus root slices and drain the excess. Oil.

6.Leave the bottom oil in the pan, heat it again, add the chili sauce, and fry the red oil 7Add lotus root slices, add light soy sauce and stir-fry evenly.

8.Add the millet peppers, garlic slices and celery and continue to stir-fry for two minutesOlive cabbage, minced meat, green beansMethod:

1.Pick and wash the green beans and cut them into small pieces, and cut the garlic into minced pieces for later use;

2.Heat the wok with oil, stir-fry the meat filling, cook a little cooking wine, and put it out for later use;

3.Leave a little base oil in the original pot, stir-fry the garlic after heating, pour in the green beans and stir-fry, fry for a while, about a minute, (the green beans must be fried, you can pour a little water to simmer if you are afraid of not cooking), then add the olive vegetables and the fried minced meat, and finally add the salt, and fry well.

Hunan eggs

Ingredients: 3 eggs, 3 small red peppers, 1 large red pepper, 2 green onions, 5 cloves of garlic, 1 small handful of tempeh.

Method:

1.Soak tempeh in water for about 10 minutes in advance.

2.Chop the green onion, garlic, and chili pepper separately.

3.Soak the soft tempeh, wash and set aside.

4.Immerse the boiled eggs in cold water to cool down.

5.After cooling, peel and slice the white water egg.

6.Heat the pot, put the oil, add the garlic and chili flakes and stir-fry until fragrant after the oil is hotWhen you smell the aroma, add the tempeh.

8.Add chopped green onions and stir-fry for half a minute.

9.Add the eggs in white water and shake the pan to evenly coat the eggs in oil.

10.Add a pinch of salt and stir-fry evenly.

Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines with a long history in China, and has been formed as early as the Han Dynasty. It is dominated by three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Let me share with you a few recipes for Hunan cuisine.

Material. Pork belly, peppers, garlic slices.

Method:1. Choose spicy green peppers and cut them into hob blades, and slice the pork with fat front leg meat separately and garlic.

2. Heat more oil in the pot, add garlic slices, green pepper slices, and fat slices and fry until fragrant, and keep stir-frying until the surface of the green pepper is slightly tiger skin-like. Add the sliced meat, add salt, dark soy sauce, light soy sauce and chicken essence, and stir-fry over high heat.

Tips. The time of the meat is not easy to be too old or too tender.

Material. 3 eggs, 3 small red peppers, 1 large red pepper, 2 green onions, 5 cloves of garlic, 1 small handful of tempeh.

Method:1.Soak tempeh in water for about 10 minutes in advance.

2.Chop the green onion, garlic, and chili pepper separately.

3.Soak the soft tempeh, wash and set aside.

4.Immerse the boiled eggs in cold water to cool down.

5.After cooling, peel and slice the white water egg.

6.Heat the pot, add the oil, add the garlic and chili flakes and stir-fry until fragrant.

7.When you smell the aroma, add the tempeh.

8.Add chopped green onions and stir-fry for half a minute.

9.Add the eggs in white water and shake the pan to evenly coat the eggs in oil.

10.Add a pinch of salt and stir-fry evenly.

Material. Eggplant, sugar, old vinegar, garlic, thirteen spice powder, chili, pickled pepper, soy sauce, salt, monosodium glutamate, pork slices.

Method:1.Thinly slice the eggplant and soak it slightly in water.

2.Chop the pepper and garlic, slice the pork, and dice the pepper.

3.Stir-fry the pork in a pot with little oil until it is white, then chop the pepper and garlic and stir-fry.

4.Add soy sauce, salt, monosodium glutamate, sugar, old vinegar, and thirteen spice powder to continue stir-frying.

5.Cover the pot and simmer for a while, add chili peppers and stir-fry, and thicken the water starch.