Hunan "10 famous dishes" what? How many have you eaten? The netizen: all is the next meal

When it comes to Chinese cuisine, we must be familiar with the eight major cuisines, which are Lu Cuisine, Sichuan Cuisine, Guangdong Cuisine, Huaiyang Cuisine, Fujian Cuisine, Zhejiang Cuisine, Hui Cuisine and Hunan Cuisine. To talk about this inside the most rice, the most grounded, the most civilian dishes, I think that in addition to Sichuan cuisine, when it comes to Hunan cuisine.

Xiang cuisine, also known as Hunan cuisine, as early as the Han Dynasty period has gradually formed a faction, mainly in the Xiangjiang River Basin, Dongting Lake District and the western Hunan mountainous areas of the three local flavors. 2018, the China Cuisine Association to the world for the first time in the Chinese cuisine released the regional classic dishes, Hunan region, there are 10 Hunan dishes on the list, and has been pushed to the world.

Next, the lazy meow will tell you one by one, what are these 10 famous Hunan dishes? Let's see how many of them you've eaten.

As we all know, Chairman Mao is Hunan Xiangtan people, early in the first teacher's college in Hunan, very much like the dish of braised pork (according to historical records, his classmates Zhou Shizhao and Jiang Zhuru recollections). Later, it was said that Chairman Mao would eat braised pork to celebrate every victory.

It is said that Chairman Mao did not like to eat the dishes put soy sauce, but also like to eat braised pork, so the cooks came up with a way to fry sugar color with salt, instead of soy sauce to braised pork color and seasoning, did not expect to put soy sauce braised pork, but also can do a very good job. This "Mao's Braised Pork" is the result. The whole dish is red, meat flavor, because of the addition of chili pepper, salty, spicy and sweet taste intertwined, eating is fat but not greasy.

Unlike other livestock, cows have four stomachs, namely rumen (tripe), net stomach (honeycomb stomach), flap stomach (beef louboutin) and wrinkled stomach. Cow louboutin pas cher, in fact, refers to the cow's stomach. Hairline beef lily leaf is made by cutting the beef lily leaf into julienne and then stir-frying it in a hot fire. The whole dish looks white in color, shaped like hair, and tastes very rich.

The famous Hunan dish of shredded beef fleur de sel has a long history of hundreds of years, originating from Li Hesheng, a restaurant of the Hui people in the Guangxu period of the Qing Dynasty, and a long-established brand in Changsha, Hunan Province. This restaurant has three classic dishes, braised beef medulla oblongata, braised beef knuckles, hairy beef leaves, which **** the same as known as "three masters of the cow".

Mushroom egg without yolk, from the name of the dish can be seen, the main ingredients of this dish for mushrooms and eggs, and is no yolk eggs. In the cooking process of the whole dish, you need to knock a small hole in the shell of the raw egg, the yolk and the egg white out, remove the yolk, add the yolk to the egg white with the yolk of chicken broth, lard, salt, monosodium glutamate and other auxiliary ingredients, and then injected back into the empty egg shell steamed.

That's not all, the steamed eggs, but also need to peel out, and after peeling the shell must be a complete egg, just no yolk only, and then add mushrooms and other ingredients for the next step in cooking. From the whole cooking process, we can see that the difficulty of making this dish is not small, especially in the fire to take care of. After the dish is finished, the taste of the mushrooms without yellow eggs will be very tender.

When it comes to one of my favorite Hunan dishes, and one that I must order every time I go to a Hunan restaurant, it must be chopped pepper fish head. It is said that the origin of this dish is related to a scholar named Huang Zongxian during the Qing Dynasty. When he stayed with a family in the Hunan countryside, the host made a fish head dish with fathead fish and homegrown chopped chili peppers to entertain him.

The literati ate this dish, can not forget, and so home, and then ordered the home cook to reproduce the improved again, so there is a chopped pepper fish head, it is also a representative dish in Hunan steamed dishes. Authentic chopped pepper fish head, more bighead carp (fathead fish) fish head as the main material, plus chopped pepper and other seasonings steamed. After the dish, the fish meat, and the flavor of the chili combined together, bite and fresh and tender, salty and spicy flavor.

Soup bubble belly tip, also known as portobello mushroom soup bubble belly, is to pig belly tip, rape core and dried portobello mushrooms as raw materials cooked from a soup dish. In the cooking process, you need to deal with the pork belly tip cut into sloping slices, into the boiling water boil after serving plate. Then add mushrooms, ginger, monosodium glutamate and other seasonings to the chicken broth, and then add the core of rapeseed to make the soup. To eat, simply pour the tips of the pork belly on the plate into the chicken broth and enjoy.

The whole dish has an attractive color, and the richness of the chicken soup, the freshness of the mushrooms and the crunchiness of the pork belly tips are perfectly blended together with a refreshing taste, and a mouthful of the soup is incomparably delicious. Legend has it that Zeng Guofan's eldest grandson, Zeng Guangjun, had an impromptu poem after tasting this dish, "Spicy Chicken Soup with Pork Belly, which makes people often remember Jade House East", and has been passed down as a folk tale.

Braised sea double flavor, is a very classic dish in Hunan cuisine braised dishes. It is said that sea cucumber was once popular in Changsha, Hunan during the Ming and Qing dynasties. The first course of the banquet must be sea cucumber dishes.

This dish is made of sea cucumber, fish maw, cuttlefish, and oilseed rape, with salt, monosodium glutamate (MSG), pepper and other seasonings. The dish fully restored the freshness and tenderness of seafood, while also enhancing the toughness of the ingredients, eaten salty and spicy, very tasty.

If I say, Hunan cuisine and Sichuan cuisine is quite similar, dishes to heavy oil, heavy salty, heavy spicy mostly, so there is a "Sichuan cuisine spicy, Hunan cuisine spicy" said. Hunan famous dishes in this spicy chicken, and Sichuan spicy chicken taste is quite similar, in the cooking time, all need to be fried and then stir-fried.

The chicken used in spicy chicken is young. Chicken meat in the less elastic connective tissue, meat fiber easy to separate, the taste is much more tender than the old chicken chicken. After the second frying of the diced chicken, and then stir-fried with pepper oil and chili peppers, out of the pot after the red color, chicken meat outside the burnt inside tender, really is a super rice dish.

As we all know, Hunan's preserved meat, in the country is famous, since ancient times the local people have the custom of curing preserved meat. This is because Hunan is a place with low terrain and a humid climate, and in the past, when conditions were limited, fresh meat was not suitable for storage, so people invented the use of waxy products as a way to store meat ingredients.

Lap-mei double-steamed, also a classic dish in Hunan, is made of preserved pork, preserved chicken, preserved fish and other preserved raw materials, plus chicken broth and seasonings in a pot of steaming. Although the practice is relatively simple, but the taste of the dish is extraordinary, eat up the wax flavor, very next meal.

"Red simmering fish skirt claw" the name of the dish, at first glance, let a person feel a little confused, in fact, will be broken down a bit, we will suddenly realize. "Red simmer" refers to the practice of this dish, need to go through a long simmering. The name "水鱼裙爪" refers to the turtle's skirt and claws. The name of the dish summarizes both the cooking technique and the main ingredients.

Because the turtle skirt claws are old, they need to be simmered for a long time to be tender and flavorful. Therefore, when cooking this dish, it needs to be simmered for 3 to 4 hours over low heat. After the pot of red simmering fish skirt claws, color like amber, soup thick, eat is also smooth and tender.

Hunan famous dish Leigong duck, the name of the dish in the "Leigong" origin, because the dish after the duck meat, the appearance of black and shiny, as if by the thunder God split. This dish to duck as the main ingredients, you need to marinate the duck after air-drying, steamed and then burned, it can be said that the whole cooking process is very cumbersome.

However, the deliciousness of the duck is definitely worth the effort it takes to make it. After the dish, the duck meat has fully absorbed the flavor of the fat and spices, and tastes fragrant and spicy, so you can enjoy it while watching TV.

Lazy Meow's Tips

The 10 Hunan dishes mentioned above, Mao's Braised Pork, Hairline Beef Blanket, Mushroom Eggs without Yolks, Minced Pepper Fish Head, Soup Soup with Belly Tips, Braised Seafood with Double Meat, Spicy Chicken, Steamed Lapis Meat, Red Simmered Fish with Wrapped Pawns, and Leigong Duck are all very famous traditional dishes in Hunan province. If you ask me, Hunan cuisine is really good, every dish is a meal.