How to cook Hubei people's dishes

The practice of shrimp introduces the cuisine and its function in detail: hubei cuisine.

Taste: spicy technology: other shrimp production materials: main ingredient: 500g river shrimp.

Accessories: 50 grams of pepper (red and sharp) and 50 grams of indica rice flour (dry and fine).

Seasoning: salt 10g, onion 10g, ginger 10g, peanut oil 20g. Characteristics of shrimp: fragrant, salty, spicy, fresh and unique in flavor. Teach you how to cook shrimp, and how to cook shrimp is delicious 1. Wash I river shrimp, drain water, put it in a pot, roast it with medium and small fire until it is broken, and let it cool;

2. The red pepper is pedicled and seeded, washed and cut into pieces;

3. Wash the onion and ginger, cut the onion into chopped green onion and mince the ginger;

4. After cooling, pour into the pot, add salt, Jiang Mo and minced red pepper and mix well;

5. Add the indica rice flour, mix well, put it into a small deep clay pot, and press it with a clean wooden stick while filling it;

6. Cover the shrimp noodles in the jar with clean lotus leaves, then seal the jar mouth with a clean straw handle, pour it into a shallow basin, and inject clean water to seal the jar mouth;

7. Shrimp to be prepared? , put into a 70% hot oil pan and stir evenly with a spatula;

8. Stir-fry until the oil penetrates into the vegetable, then put it into 40 ml of clear water to cook, cover the pot, simmer for 3 minutes on low heat, and turn the kang repeatedly until the shrimp? When it is ripe and loose, add chopped green onion, stir well, and put it in a pot to eat. Tips for making shrimp: 1. With a wide range of materials, fish, shrimp, meat and vegetables can be made at one time? The main ingredient * * * is about 900 grams, and every time you eat it on the kang, it is about 500 grams. Although it is taken many times, it can be preserved for half a year as long as it is sealed according to the original method;

2. Before curing, it is necessary to mix well with indica rice flour, pepper powder, Jiang Mo and refined salt, so it is necessary to prepare red pepper 1000g, indica rice flour 2000g and ginger 250g. The practice of white-cutting sheep meat (Yidu, Hubei Province) introduces the cuisine and its effects in detail: Hubei cuisine impotence and premature ejaculation recipes tonify yang recipes strengthen waist and kidney recipes cold limbs and chills.

Taste: Salty and umami flavor technology: other white-cut mutton (Yidu, Hubei) Material: main ingredient: mutton (thin) 2500g.

Seasoning: 200g of soy sauce, 50g of cooking wine, 0/00g of sugar, 0/00g of ginger, 0/5g of star anise, 0/0g of fennel seed, 3g of clove, 0/0g of salt and 0/0g of pepper. Teach you how to cook white-cut sheep meat (Yidu, Hubei) and how to cook white-cut sheep meat (Yidu, Hubei) delicious 1.

2. The selected mutton is cut into long squares with a length of 20cm, a width of 13cm and a thickness of 5cm. Clean and wash the lamb chops at the same time.

3. Put the pot on a high fire, add 2 Jin of clear water, put all the seasonings in the raw materials into a gauze bag, put the sheep at the bottom of the pot, put them into a seasoning bag, put the mutton on a comb-back-shaped bag, put the beaten ginger and the onion knotted with refined salt, soy sauce, cooking wine and white wine into the pot, boil it on a high fire, then change it to a low fire, cover and stew for 40 minutes, then cook the meat pieces.

4. Spread 1m square white cloth on the chopping board, wrap the cooked meat slices on the white cloth, and then press the same 25kg square board for about 10 hour.

5. Cut the pressed meat into rectangular pieces with a length of 5 cm, a width of 3 cm and a thickness of 0.3 cm, put them in a plate and fold them into ingots.

6. Fold the mutton and brush it with sesame oil immediately, and it will become a finished product. The practice of Wuhan bacon introduces the cuisine and its effect in detail: hubei cuisine

Taste: Salty and umami Technology: Roasted Wuhan Bacon Material: Ingredients: pork ribs (pork belly) 5000 grams.

Seasoning: salt 150g, sugar 300g, white soy sauce 125g, cooking wine 75g, white pepper 10g, curry 2g. The characteristics of Wuhan bacon are: dry skin, bright red lean meat, transparent fat and unique flavor. Teach you how to cook Wuhan bacon, and how to cook Wuhan bacon is delicious 1. Selection and dressing of raw materials: fresh ribs are selected, boned and cut into strips about 45 cm long and 4 cm wide.

2. Pickling: salt and nitrate are weighed according to the actual weight, and pickled for 65,438+02 to 65,438+04 hours. After taking out of the tank, the surface bleeding and other pollutants are washed with warm water at 40-45℃ (not soaked), and then the rest ingredients are evenly mixed and pickled for 2-3 hours.

3. Baking: after pickling, put on hemp rope, hang it on a bamboo pole, send it into a baking room and bake it with charcoal (the temperature is controlled at 50-55℃) for 36 hours to get the finished product. "The Practice of Three Panels" introduces the cuisine and its function in detail: the recipes of working people in Hubei cuisine in low temperature environment.

Taste: Salty and umami flavor process: materials for decocting three panels: main ingredients: pork liver 250g, pork ribs (big ribs) 250g, pork brain 200g, and pig oil 150g.

Accessories: 50 grams of walnuts, 75 grams of fat, 50 grams of eggs, 50 grams of wheat flour, and 50 grams of indica rice flour (dried essence).

Seasoning: 25g sugar, 2g pepper, 25g shallot, 50g ginger, 3g salt, 50g soy sauce, 2g monosodium glutamate, 50g vinegar and 80g peanut oil. The characteristics of the three panels are: soft liver slices have the unique oil flavor of peach kernels, pig brains are tender and crisp, and ribs are crisp and fresh. Teach you how to cook three-plate dishes, and how to cook three-plate dishes is delicious. 1. Wash pig liver and chop it into pieces;

2. Cut the fat pork into diced soybeans;

3. Wash shallots 10g, cut into sections, and mince shallots 15g;

4. Shell the walnut and take the walnut kernel for later use;

5. Put onion, soy sauce, sugar, vinegar and water 150ml into a bowl to make a marinade;

6. Put the pork liver into a bowl, add flour, wet starch grams, raw indica rice flour, monosodium glutamate, refined salt, chopped green onion, Jiang Mo, diced pork fat and walnut kernel, and stir evenly to form pork liver stuffing;

7. Spread the pork oil on the chopping block, put the evenly stirred liver paste on it, roll it into a cylinder with a diameter of 5 cm and put it on the plate;

8. Roll the clean oil into a cage, steam it with high fire for 15 minutes, then take it out and cool it, and make it into 0.7 cm thick clean oil liver slices with an inclined blade;

9. Put the pig brain into a bowl, rinse it with clear water, and twist the blood tendon with a bamboo stick;

10. Cook the pig brain in the brine pot again, take it out and let it cool, and cut it into pieces 1 cm square;

1 1. Beat the eggs into a bowl and add wet starch, flour, refined salt, monosodium glutamate and Jiang Mo to make an egg paste;

12. Chop the ribs into 3cm long pieces, cook them in salt water until they are 80% cooked, and take them out to dry;

13. Put the wok on a big fire, add peanut oil, heat it to 50%, and fry the liver slices with clean oil for 3 minutes. When the liver slices float on the hot oil, pick them up with a colander and put them in the corner of the plate;

14. When the oil in the original wok is heated to 70%, dip the pig brain into the egg paste piece by piece, fry it in the wok for 1 min, then fry it out of the fire until it floats and turns golden, then scoop it up with a colander and put it in the other corner of the plate;

15. When the original wok oil is reheated to 70% heat, add the ribs and fry for 4 minutes, remove the oil with a colander and put it in the other corner of the plate;

16. Drain the remaining oil from the original wok, then put it on the fire, pour in the marinade and bring it to a boil. Pour it on the ribs and sprinkle with chopped green onion and pepper. Tips for making three panels: 1. When frying liver slices, pig brain marrow and ribs, pay attention to the different raw materials, so the frying time and heat are different, remember to distinguish them strictly;

2. Clean oil liver tablets should be cut evenly;

3. Because of the frying process, it is necessary to prepare1000g peanut oil. The practice of champion oil introduces the cuisine and its effect in detail: hubei cuisine

Taste: Sweet technology: Top-grade silk reeling oil. Material: main ingredient: 250g lard (sheep fat).

Accessories: sesame 100g, orange cake 25g, wheat flour 120g, starch (broad bean) 10g, egg white 50g, red and green silk 5g.

Seasoning: sugar 100g, rock sugar 30g, osmanthus fragrans 10g, honey 30g and lard (refined) 40g. Teach you how to make champion oil, and how to make champion oil is delicious. 1. Peel 250g of raw plate oil, and use a blade to make slices 7 cm long, 3.3 cm wide and 0.3 cm thick, with the same length and uniform thickness;

2. Dice the remaining pig suet;

3. Stir-fry sesame seeds and crush them;

4. Chop the rock sugar and orange cake;

5. Put sesame seeds, crystal sugar and orange cake together in a bowl, add osmanthus, honey, diced suet and flour, and mix well to form a filling;

6. Pinch the stuffing into a block, put it on one end of the slice oil one by one, and roll it into a slice oil roll;

7. Put the egg white, clear water, starch and flour into a bowl to make a paste;

8. Put the plate oil rolls into the prepared egg white paste one by one for hanging paste;

9. Put the wok on the fire, add the cooked lard, heat it to 70%, remove the wok from the fire, add the pasted plate oil roll, stir fry while frying, and when the skin becomes transparent, scoop up and drain the oil with a colander;

10. Put the wok on the fire, add 75 ml of water and sugar to melt;

1 1. When the sugar juice starts to be shredded, put the fried plate oil roll in the pot and stir-fry until it is soaked with honey juice, take it out of the pot and serve with red and green shreds. Tips for making champion oil: 1 The board is fried very crisp, but it can't be colored. White and crystal clear, but also implies high righteousness, which is the authentic flavor of Anlu;

2. Due to the frying process, it is necessary to prepare1000g cooked lard. The method of brightening dried meat introduces the cuisine and its efficacy in detail: the formula of nourishing yin and nourishing yin and malnutrition in Hubei cuisine.

Taste: Salty and sweet technology: cooked jerky. Ingredients: Ingredients: 500g pork leg.

Accessories: cucumber 35g, ginger juice 35g.

Seasoning: salt 1g, sugar 20g, soy sauce 10g, sesame oil 15g, osmanthus fragrans 10g. Characteristics of bright dried meat: this dish is purple, dry but not firewood, soft and smooth, oily but not greasy, salty and sweet, fresh and sweet, and the more you chew it, the more fragrant it is. Osmanthus fragrans, pickles and pleasant smell. Teach you how to cook bright dry meat, and how to cook bright dry meat is delicious. 1. Cut the pork leg into rectangular pieces with a length of 4 cm, a width of 3 cm and a thickness of 0.3 cm, and soak it in salt water and refined salt for 3 minutes.

2. Cut pickles and ginger into small slices and remove some salty taste with clear water;

3. Put the wok on medium fire, add 1000 ml of clean water, put the meat slices in the wok for half an hour, take them out when they are cooked, rinse them with cold boiled water, and drain the water;

4. Put the wok on the fire, add 250 ml of pork soup, and add sliced meat, white sugar, soy sauce, sauce slices, ginger slices, osmanthus flowers, etc. Stew for15min;

5. When the sugar water is dry, pour in sesame oil, knock a few pots and serve. The key to making bright dried meat: choose clean lean meat, preferably through the spine. Boil first, then stew, and put it in the juice. Mellow and crisp, delicious. The method of walnut waist introduces the cuisines and functions in detail: hubei cuisine Forgetting Prescription, Qiangyao Bushen Prescription and Yizhi Jiannao Prescription.

Taste: frying and baking process: making fried walnut tenderloin with bread crumbs. Ingredients: 350g of pig clean oil and pork tenderloin150g.

Accessories: walnut 100g, egg 150g.

Seasoning: 3g of salt, 5g of yellow wine, 35g of starch (broad bean) and 50g of vegetable oil. Characteristics of walnut waist: Huang Liang color, crisp and refreshing, full of walnut fragrance. Teach you how to make a walnut waist, and how to make a walnut waist is delicious. 1. Dry the pig clean oil, cut it into 12 pieces, and flatten the oil tendon with a knife;

2. Wash the kidney and cut it into 6 pieces, each of which is cut in half;

3. Shell the walnuts, pat the nuts into 6 petals, blanch them with boiling water, peel the walnuts and dry them;

4. Use a little salt to marinate the waist slices with yellow wine;

5. Spread clean oil on the chopping block, coat each slice with a layer of wet starch, put the waist slices on the clean oil respectively, put a walnut kernel on each waist slice, then roll it up from one side, roll it into a tube, and seal it with wet starch;

6. Do this one by one, *** 12, each cut into 4 sections, each section has kidney slices and walnuts;

7. Knock the eggs into a bowl, foam them with chopsticks, moisten the starch and stir it evenly, then add the dry starch and continue to stir, and add 2 grams of vegetable oil and stir it evenly into a crisp egg paste;

8. Roll the rolled oil rolls into the egg paste one by one;

9. Put the wok on the fire, pour in the vegetable oil and burn it to 70% heat, roll the sticky net oil down the oil pan and fry it until it is cooked, and take it out in Huang Shi;

10. Move the oil pan to low heat, add the fried walnut rolls and continue frying for 2 minutes, remove and drain the oil, and put it on a plate. Tips for making walnut loin: 1. Pay attention to the knife method when cutting the waist, and the thickness of each piece should be consistent;

2. Because of the frying process, it is necessary to prepare 1000g vegetable oil;

This dish is especially delicious if dipped in pepper and salt.