How to stir-fry ribs with Hunan flavor

Question 1: How to make Hunan Changsha flavor braised pork ribs? Raw materials: spare ribs; ingredients: ginger, green onion, anise one, salt, sugar, soy sauce, cooking wine, monosodium glutamate

Practice:

1, spare ribs cleaned and chopped section. Put the right vegetable oil in the pot, heating ginger and onion into the fried incense, and then put the ribs into the pot and stir fry; 2, such as meat color white, add soy sauce, cooking wine, sugar, and then add just submerged ribs of boiling water; 3, after the fire rolled, change to a small fire simmering for about 20 minutes. Look at the ribs have been burned, depending on the salinity to add the appropriate salt, and then change to high heat to collect thick juice can be.

Question 2: How to make Hunan-style braised pork ribs? The main ingredients of the ribs 1 catty and a half or so.

Ingredients dried chili: about 20; pepper: about 30-40; ginger: a large piece; garlic: 6, 7 cloves; onion: 1; salt; monosodium glutamate; sugar.

Practice

1, first blanch the ribs, fishing.

2, the pan is hot, put a small amount of oil, wait a little while into the dried chili peppers, peppercorns, ginger, garlic, sugar, stir fry for about 2 minutes can be put into the spare ribs, scallions and continue to stir fry, this time you can add a small amount of garnish wine (I think you can also add white wine).

3, wait until the ribs brown (just 2 minutes or so), into the boiling water, the amount of water just over the ribs or a little less can be, open the fire to cook, the water boiled with a small fire stewed until cooked (I used 40 minutes).

4, add the appropriate amount of monosodium glutamate, stir fry, turn off the fire, and then simmer for 5 minutes on the pot.

Question 3: How to make Hunan braised pork ribs? Patience to answer it! jianli1258bqjfdpjefu Ingredients: ribs or chops Ingredients: ginger, green onions, anise one, salt, sugar, soy sauce, cooking wine, monosodium glutamate (MSG), boiled water Practice: put the right vegetable oil in the pot, heat the ginger and green onions into the frying aroma, and then put the ribs into the pot and stir-fry, and so on the meat turned white, add soy sauce, cooking wine, sugar, and then add just submerged ribs kung boiled water, large fire rolled, and then change the After boiling over high heat, change the heat to low and simmer for about 20 minutes. Look at the ribs have been burnt, depending on the salinity of the appropriate salt, and then change the fire juice. Finally a delicious braised pork ribs are made. If someone likes to eat sweet and sour pork, you can add vinegar, sugar needs to put more.

Question 4: What are the specialties of Hunan and how to make them? "Chili pepper fried meat, chopped pepper fish head" 25 let your husband drooling delicious recipes (graphic) *** 25 recipes

1, braised bream

2, the practice of the mother-in-law tofu

3, homemade potato pancakes

4, to teach you to do the braised pork

5, winter winter warming winter melon boiled meatballs

6, winter tonic mutton brisket casserole <

7, shredded beef with pickled peppers

8, sweet and sour scallops

9, Beijing full of stewed prawns

10, fried eggplant box

11, spicy fish fillets

12, super easy easy egg pancakes

13, pulling bananas

14, winter nourishing stewed mutton

15, Pine nut corn

16, spicy shrimp

17, the old jar of phoenix claws

18, pickled pepper loach

19, farm fish

20, chili pepper fat intestines

21, self-pickled salted eggs

22, glutinous rice bacon roll

23, fluffy coconut balls

24, Taste ribs mouth to stay fragrant

25, salt and pepper ribs

braised bream (full record picture)

1. bought a eight two heavy bream (feel too small, if you catch this kind of childhood fishing is released, but the market has been rarely seen in the hometown of the kind of big bream 2-4 pounds, in fact, if there is a kind of Yangtze River bream will be the best, the best of the best, the best of the best. I think the childhood good things are extinct almost) necessary ginger, onion, garlic.

2. Pay attention to clean the abdominal cavity of the fish, nowadays there are different degrees of pollution in the water, so the fish abdominal cavity have a black membrane!

3. In the fish on both sides of the mowing on the knife - this can be easy to taste

4. Because the fish is small, so there is no need to do the crucifixion, diagonal slices of 3 knives can be - pay attention to is diagonally cut into the meat, not straight cut!

5. In the fish on both sides evenly smeared with some salt, and even the abdominal cavity can also get a little, a little bit of pre-taste! I do not like some of the practice of dipping flour, think that destroyed the texture of the skin of the fish!

6. modulation of the fish on the plate, with shredded ginger, flattened garlic, dried chili pepper, and then added some scallions! A few color combinations look good!

7. In the pot pull, the oil burned blue smoke, into the ingredients stir-fried, the fire can not be too big, the main thing is to stir-fry the flavor.

8. When the onion and garlic yellow when you can fish out the ingredients to be used, red pepper special attention can not be fried black, it does not look good

10. the rest of the oil used to fry fish it! Oil temperature 6 points can be

11. Both sides of the yellowish on it, you can also slightly fried old point! Turn the fish when careful, get broken on the smash pot

12. Then you can put a small bowl of water (family does not have broth) began to cook - the restaurant fire big oil more, people even cook with oil, the family will use their own practice! After the water boils, add the most important yellow wine + soy sauce, is a fishy seasoning coloring step!

13. into the previous ingredients together with the burn, the soup into a little salt, to consider the amount of oh, because the soy sauce is also salty, the back to add sauce, including the fish itself as well as into the flavor! Keep pouring the sauce on the fish to ensure even heat!

14. Add a tablespoon of bean paste, this is my favorite thing ~ ~ ~ hometown is basically with homemade red pepper paste!

15. Burn for a short while, the fish is cooked, time is easy to destroy the shape!

16. Now the fish is served on a plate, sprinkled with green onion leaves - do you think it's done?

17. There is still some soup in the pot! The best part! Add a little sugar and vinegar, monosodium glutamate, adjust the bottom of a bowl of water starch, down the pot, high heat boil, quickly stirred evenly, a little sticky when the pot!

18. The final process - pour the soup! The amount of juice you grasp, less too dry, more flavor!

19. It looks good !

婆豆腐的做法（图解）

1. Preparation materials: tofu diced (medium hardness), beef minced, soybean paste, salt, wine, dried red pepper crushed, green garlic, ginger, pepper, water starch, soy sauce, a little sugar.

2. Add a little vegetable oil in the pot, heat on high heat, when the oil is hot, add bean paste, salt, dry red pepper, green garlic, ginger, pepper, ground beef, but also ground beef with the above seasonings marinated and added. Stir fry.

3. Add tofu cut into small pieces. Change to low heat and bring to a boil.

4. When the tofu is cooked, change the heat, add the gravy made of water starch, sugar, wine, monosodium glutamate, soy sauce. To be evenly adhered to the gravy, turn off the fire, start the pot.

5. Start the pot, sprinkle pepper, fragrant, Sichuan flavorful Mapo Tofu on the table!

Homemade potato cake (illustrated)

1. Wash the potatoes, on the drawer pot steaming (privately, with a pressure cooker heat is also good, and very convenient it! However, it is recommended not to use too high ...... >>

Question 5: What are the Hunanese home cooking? chili pepper fried meat, braised crucian carp, fried chicken with ginger, flavored field chicken, eggplant and bean curd, fragrant dried meat back to the pot, grandma's vegetables, child bone stew soup.

Question 6: What are the characteristics of Hunan cuisine? Hunan cuisine is Hunan cuisine, represented by Changsha cuisine. Hunan cuisine is a unified flavor. It is mainly popular in Hunan. There are Hunan cuisine restaurants in most parts of China. It is the third largest folk cuisine. Hunan cuisine is so famous because of the following seven characteristics: Hunan cuisine characteristics of a spicy dishes, the sauce is sufficient When it comes to spicy, we have to say that Sichuan cuisine, spicy and dry incense is enough to summarize. The spicy Hunan cuisine is different from this, the numbness is reduced, the sauce is strong, it is a kind of spicy with a heavy savory flavor. This flavor has been accepted by various cuisines, a little change, can be adapted to the local market. Xiang Cuisine Characteristics of the second vessel, clever insulation Most of the Hunan cuisine can be divided into several series according to the vessel, such as dry pot series, iron plate series, casserole series, casserole series, and so on. Simply look at the vessel to know that the Hunan chef is very focused on maintaining the temperature of the dishes, most of the dishes are heated in the form of fire heating on the table, both active atmosphere, but also to ensure that the temperature of the dishes. In addition to heat preservation with the help of containers, Hunan cuisine more soup dishes, such as baby vegetables will be used to make soup modulation, soup, naturally, also play a certain role in heat preservation. Hunan cuisine features three local seasonings accounted for 80% of the kitchen into the Hunan cuisine, and other cuisines are different is that there are a variety of seasonings on the stove, to say the least, there are more than 20 kinds. One of the main local seasonings, Liuyang's black beans, Chaling's garlic, Xiangtan's soy sauce, Shuangfeng's hot sauce, Changsha's vinegar and vinegar, Liuyanghe's Xiaoqu, Liling's ginger, chili sauce and so on, the use of seasonings, enough to highlight the personality of Hunan cuisine. Colleagues will also find shadows of Cantonese cuisine seasonings. Soy sauce king, xo sauce, oyster sauce, pork chop sauce, etc. have completely penetrated into Hunan cuisine and y influenced it. Hunan cuisine with more seasonings, it is its dishes compound flavor is a reason. Hunan cuisine characteristics of the four raw materials, dirt dregs Hunan cuisine is one of the reasons why the sought-after raw materials "enough dirt", it is the earthy flavor and color to make it become a point of view, there is a great deal of customers to adapt to the surface. Hunan raw materials basically rely on local specialties to "support the surface". Like bacon is a Hunan specialty, where livestock and aquatic and other meats can be used for curing, bright red color, smoke flavor, fat but not greasy. There are also air-dried vegetables that have recently become popular in Hunan's raw materials market, such as air-dried daikon, air-dried bean curd, air-dried cucumber, etc. Fresh vegetables are dehydrated and then made into air-dried vegetables, which have a dry and fragrant taste. The air-dried vegetables are dried in water before cooking, and the pan is constantly turned when frying to prevent the texture from being too tough to bite. Specialty ingredients also include duck in soy sauce, crystal vermicelli, and Lapa beans. Hunan cuisine features five cooked lard, spicy oil Many masters of other cuisines have been painstakingly studying why Hunan cuisine has such a mellow aftertaste, in fact, the secret lies in two major oils. First, cooked lard. Hunan cuisine chefs are used to using cooked lard when frying, which is an important source of the unique flavor of Hunan cuisine. The dishes cooked with it should be eaten while hot, and when it cools down, there will be a kind of fishy smell, which affects the appetite of the diners, so Hunan cuisine is often used to heat up the fire to keep the dishes warm. Stir frying with cooked lard at the same time, but also appropriate to add soybean oil, salad oil, sesame oil, butter and use. Second, Hunan Chef's homemade spicy oil. It is different from Szechuan spicy oil in that it does not have a strong spice flavor, but has a unique light flavor and is boiled with fresh vegetables. Almost every Hunan cuisine will be used in homemade spicy oil, the production method is as follows: 20 kg of soybean oil and 10 kg of lard into the pot together, heated to 30% hot, and then into the celery pieces, carrots, dry onions, scallions, ginger, coriander 1 kg, 250 grams of fresh perilla leaves (coloring and aroma), simmering slowly over a small fire for 40 minutes. Fish out the above raw materials, into the 10 kg of self-grinding chili pepper flakes, another 40 minutes of slow simmering, filtering that is complete. Note that the chili pepper slices should be put one spoon by one spoon, slowly frying, do not make it boil the pot. Hunan cuisine features six fine preparation, fast food Hunan cuisine is characterized by a very fast food, chase the reason, because the preparation work is done well. Many foreign chefs go to Hunan to learn, found that Hunan chef stir fry very simple, start the pot, grab a handful of small ingredients, scoop a spoonful of seasoning, turning the pot out of the dish, is so simple process, fried dishes are unique. Do not look down on this grab a handful of small ingredients and scoop a spoonful of seasoning, there is a great deal inside. Sprinkles, seasonings are pre-processed, fried garlic, soaking ginger water, dry-fried minced pork, homemade chili oil, etc., each of which is carefully crafted and plays a role in determining the flavor of the dish. Hunan cuisine features seven with soy sauce, n times put Xiang chef with soy sauce is very alternative, very careful, unlike some chefs cooking, just drizzle a spoonful of soy sauce. Hunan kitchen with soy sauce n times into the dish, each time the number, role, the type of soy sauce are different. For example, Hunan stir-fried pork, only used salt, monosodium glutamate, soy sauce these three seasonings. And fried out of the authentic flavor of Hunan cuisine all in the use of soy sauce, cooking and frying the first 200 grams of pork foreleg with 20 grams of U.S. ...... >>

Question 7: Home cooking. How do you get ribs to taste good? Simpler! Thank you First, the ribs clean, and then blanch the water, the inside of the blood all over the water, and then put a separate piece of ginger in the water to cook to eight mature, and then take out, put the oil to eight mature ribs a little fried, and then put soy sauce, salt, sugar and vinegar stewed under the sugar and vinegar flavor, the feeling is not bad la,

Question 8: Hunan cuisine what is good to eat Minced Pepper Fish Head features: tender fish meat, soup thick, fragrant in the contains delicious spicy flavor, with the dish *** supply of special chopped pepper sauce often make diners wonder. At first glance, the main character of this dish seems to be the head of bighead carp (commonly known as male fish, also known as big-headed fish), but in fact, the special chopped pepper sauce plays the role of the finishing touch. Hand-torn farmhouse chicken Characteristics: Crispy skin and meat, torn and eaten, a unique flavor. Beer Duck Characteristics: Beer duck is a good dish for dinner and wine, with a long aftertaste, fresh and spicy, slightly beer flavor, unique flavor, and has the effect of clearing heat, appetizing, diuretic, and removing dampness. Specialties of Xiangxi Bandit Duck: Xiangxi native "bandit", this old duck stewed for more than three hours, in the "bandit kung fu" simmering cooked, the taste is rotten but not scattered, there are a few slightly spicy. Dry Pot ChickenFeatures:The meat of the stone chicken in the dry pot is so delicate that only the bones are left in the dry pot after a gentle sucking.Dry Pot Snail MeatFeatures:To this day, Miao villages still use the form of "Fire Pond" to entertain their guests to show their grandeur. The stir-frying in the iron pots on the fire pits has gradually been extended to dry pots - the placement of the ingredients in the pots is arbitrary, and usually the dry pot chicken is the finest dish. At first, dry pot was only a local specialty in Guizhou, but gradually it became popular in Guangxi, Hunan and Hubei. When dry pot suddenly appeared in Shanghai, the original juice "earthy" in the more fashionable and "petty" flavor ...... Cumin Bone Characteristics: Cumin Bone is the traditional characteristics of Hunan cuisine, the dish is very careful about the ingredients. The raw material of the dish is very delicate, must use Hunan local inch bone, otherwise the taste is not the same. Even the spices are flown in, so it's no surprise that the dish tastes authentic. Bamboo Spare Ribs: "Bamboo Spare Ribs" is one of the few Hunan dishes that is not spicy, glutinous but not greasy, fresh and fragrant, letting you realize that Hunan cuisine is not only spicy, but also has such a sentimental side. Just because our side of the world is rich in bamboo, there are a lot of different names for dishes made from bamboo! For example, the dish "Young girl in love with spring" is made by stuffing some meat in the bamboo, and it gets such a beautiful name. Hunan stewed pig's trotters featured: Hunan cuisine is a unique local practice of stewing pig's trotters in a broth with seaweed, slightly spicy, but there is soup to drink. Boiled eel with watercressFeatures: The unique wild vegetables that grow around Dongting Lake, together with the tender eel, are beneficial to the body as well as to the skin and the blood. Green pepper fried river shrimp characteristics: is a slightly bad look point, eat or quite delicious casserole cow hooves characteristics: selection of growth period of more than three years of cow hooves, if the cow is too tender no flavor. With more than ten kinds of herbs, the taste of fat and not tired, smooth, flavorful and slightly spicy.

Question 9: Hunan cuisine called Hunan cuisine Hubei cuisine called Hubei cuisine Hubei cuisine, Hubei flavor, one of China's top ten cuisines, aquatic-based, fish dishes, juice thick gravy bright, fresh and spicy, focusing on the original color, rich dishes, feasts, specializing in steaming, simmering, deep-frying, burning, frying and other cooking methods, folk dishes to simmering soups, steamed dishes, meat cakes, fishballs, and rice products snacks as the main body, with a rolling, rotten, fresh, mellow, Fragrance, tenderness, foot seven beautiful, affordable.

Question 10: What are the Hunan dishes? Hot and sour, crispy Hunan gazpacho

Thousands of layers of fungus

Drunken dried fish

Drunken dried fish

Dongting duck

Thinly sliced mustard meat

Dry pepper goose intestines

Crispy turnip skin

Peppery skin eggs

Hand-torn garlic

Hot and spicy enough to be strong, Hunan meat

Dongting Stir-fried Pork

Green Pepper Bone-in Pork

Mao's Braised Pork

Steamed Pork

Simmered Square Meat

Braised Pork with Dried Wild Mushrooms

Bamboo Meat

Stuffed Pork with Peppers

Glutinous Spare Ribs

Braised Spare Ribs with Tofu and Oil in Hanging Pot

Cumin Inch Bones

Cumin Inch Bones

Drunken Bones in Dry Pot

Sauteed Bacon with Quinoa

Asparagus and Bacon

Braised Bacon with Oil Tofu

Sauteed Bacon with Dried Turnips

Sauteed Bacon with Garlic Scarets and Bacon Ears

Steamed Bacon with Lap-mei

Lemony Pig's Face

Dry Pan Fatty Sausage

Sauteed Shredded Belly

Bao Qing Pork Blood Balls

Roasted Pig's Tail with Chestnuts

Spicy and Sour Cashew Flower

Stir-fried Trotter's Feet

Pig's Feet with Oil

Roasted Pig's Tail with Chestnuts

Stir-fried Yellow Beef

Stir-fried Black Mountain Lamb

Roasted Beef Tripe with Corn

Stewed Beef Brisket with Konjac Roe

Charcoal-Burned Dog Meat in Dongting

Dog meat hot pot

Spicy and fresh Hunan aquatic products

Pan-fried diaozi fish

Chopped pepper fish head

Chopped Pepper Fish Head

Steamed fire-roasted fish with black beans

Stewed fire-roasted fish in oil

Caviar in the Dongting taste fish fillet

Appetizing channel catfish

Hibiscus Carp

Bamboo popping marinated fish

Hand-torn Fish in Dry Pot

Fish Bladder with Caviar in Dry Pot

Zi Long Takes Off His Robe

Dong Ting Skewered Shrimp

Tian Snail Meat with Shiso

Steamed Tian Chicken with Chopped Pepper in Dry Pot

*** Fresh and Tender Hunan Poultry Eggs

Changde Chicken Pottage

Stir-fried Chicken with Pickled Chili Peppers

Stewed Chicken with Zuo Zong Tang Chicken

Chicken in dry pot

Chicken in oil

Bandit duck in dry pot

Duck with bamboo

Mushroom and yolkless egg

Duck in pot

Steamed duck with lotus leaf

Roasted duck with rice bean curd

Roasted duck with dahi duck

Chilli duck

Spicy lotus sparrow

Stewed goose with cassoulet

A Little Spice for the Soul Hunan Vegetarian Dishes

Red Beet Moss with Garlic

Bamboo Shoots in Cave Garden

Eggplant Stir-Fried with Green Bean Corner

Needle Mushrooms with Scallion Oil

Hand Torn Cabbage

Chopped Taro with Pepper

Tea Tree Mushroom in Dry Pot

Tofu Bowl with Three Fresh Mushrooms

Dried Tofu in Yuxian County

Chicken with Chestnut in Oil

Duck in a Flat Pot

Duck in a Crispy Pot

Pan-fried Tofu in a Flat Pot

Stinky Tofu in Changsha

Groupan Tofu

Stir-fried Vegetables with Chili Peppers

Fresh and Nutritious Soups from Hunan

Yellow Bone Fish Cooked with Hobo Eggs

Abalone in Cave Ting

Fish with Green Peppers and Perilla in Casserole

Fish Slices in Soup

Wild Snapper Simmered in Ancient Cave Ting Method

Wild Snapper simmered in ancient method in Cave Ting

Five rounds of whole chicken

Chicken soup

Turtle and goat soup

Turtle and goat soup

Simmered lotus root in Dongting

Mullein and sliced fish soup

Xianglian lotus in rock sugar

Specialty Hunan staple food

Braised pork noodle

Pork rib noodle

Cold noodle

Fried rice cakes <

Rice Cake

Pumpkin Cake

Sesame Cake

Mung Bean Congee

Water Chestnut Cake

Snowflake Dumplings

Chrysanthemum Siu Mai

Signature Sesame Flower

Buns in Tak Yuen

Deep-fried Snake Folk Cakes with Peppers Salt ... >>

The deep-fried noodle cake with salt and pepper.