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Have you had enough of the hot ten Hunan dishes

1. Changsha flavor shrimp

Changsha people like to eat taste shrimp, can only use the word "Crazy" to describe. Spicy crayfish, also known as Changsha flavor shrimp and spicy crayfish, is a famous snack of Han nationality in Hunan and Anhui Province. It has a hot and delicious taste, red color, smooth texture and spicy taste. Summer is the best season to eat delicious shrimp. Walking in the streets of Changsha, you will find that almost every table of diners are "waving their teeth and claws" at the basin of taste shrimp on their table. Step 1. Wash the lobster with an abandoned toothbrush. 2. Put oil in the pan, heat the oil, put the shrimp into the oil, and when the surface of the shrimp turns red, quickly fish it up for standby, and take the pot out. 3. Put the right amount of oil in the pot, stir fry the garlic and ginger in the medium heat to make the fragrance, put the shrimp, star anise and cinnamon into the pot, add appropriate amount of water, and cook with high heat. 4. After boiling the water for three minutes, pour the prepared seasoning properly and let it cool for a while. 5. Turn to medium heat, add proper amount of cooking wine, add water to half of the main ingredients, cover the pot cover, and let it simmer for 10 minutes. When the water is boiled to a thick juice, add scallion to the pot and fill the bowl.

Fish head with chopped pepper

Fish head with chopped pepper belongs to Hunan cuisine, which is a famous dish in Hunan. With the "salty" and "spicy" of chopped chili peppers into the fish head, the flavor is unique. The dishes are bright red in color, strong in taste and tender in meat. Fat but not greasy, soft and glutinous taste, spicy and palatable. Production steps: 1. Wash the fish head and cut it in half. Chop the pickled red pepper, chopped scallion, chopped ginger and chopped garlic. 2. Then put the fish head in a bowl, and then grease it. 3. Sprinkle chopped pepper, ginger, salt, lobster sauce and cooking wine on the fish head. 4. After boiling with water, put the fish head and bowl into the pot and steam (about 10 minutes). 5. Spread garlic and chopped scallion on top of fish head and steam for another minute. 6. After taking out the bowl from the pan, put the oil on the fire and heat it to 100% heat. Scoop it up and pour it on the fish head.

3 Yongzhou blood duck

Yongzhou blood duck is a famous traditional dish of Han nationality in Yongzhou, Hunan Province. There are many kinds of sayings, such as Xintian, Yongyuan and so on. In the local area, almost every household can make this dish. It has the characteristics of delicious, appetizing and cooling blood. It is rich in nutrition. Production steps: 1: duck should be the first choice of farmhouse duck. 2: When killing ducks, take out duck viscera and wash them. 3: Duck, pepper and balsam pear should be cut into small pieces. 4: Please turn down the fire before putting duck blood out of the pot. Or put the duck blood into the pot and mix it well! Don't cook duck blood too old.

Maoshi braised pork

Maoshi braised pork is a famous dish of Han nationality with complete color, flavor and flavor. It belongs to Hunan cuisine and is known as Mao Zedong's exclusive cuisine. This dish is sweet but not greasy, with delicious flavor. Production steps: 1. After boiling the proper amount of oil in the pot, put star anise, cinnamon, dry pepper, pepper, garlic seed and pepper. Blanch pork with ginger slices and cooking wine, skim off the foam, and change the knife into a block. Add a small amount of oil and a large amount of sugar into the pot, boil it into light red, and then lead it into a spare bowl. 4 continue to boil sugar pot, directly into the pork, pour a small amount of sesame oil made just now. 5 medium heat frying for 1 minute, add half of the red syrup. 6 put a small amount of boiling water, boil nearly dry, thick soup. 7 put the remaining brown sugar syrup into the sesame oil, stir each piece of meat, and simmer for a while. 8 until the red color is revealed, add boiling water again, cook, and cook until thick.

5 "steamed cured meat"

\"Cured meat steamed together" is a famous traditional flavor dish in Hunan cuisine. This dish is rich in wax, salty and sweet, red in color, pliable and not greasy, with a little thick juice, and the taste complements each other. Production steps: 1. Wash the preserved meat, chicken and fish with warm water, put them into the pot and tile, steam and take them out. 2. Remove the bone of the preserved chicken, peel the preserved meat, and scale the preserved fish; cut the bacon into 4 cm long and 0.7 cm thick slices, and cut the preserved chicken and fish into strips of similar size. 3. Take a porcelain dish bowl and arrange it in the bowl with its skin facing down. Then put the cooked lard, sugar and meat soup with good flavor in the cage and steam it until it is steamed. Take it out and turn it into a large porcelain plate.

6 stinky tofu

Stinky tofu is a famous traditional snack of Han nationality in Hunan Province, belonging to Hunan cuisine. This dish uses soybean as the raw material of water bean curd, after the special brine soak for half a month, then with tea oil, Wenhuo deep fried, with sesame oil, hot sauce. It is named after "Yimo", which is different from "soft and fragrant". It smells smelly and tastes delicious. It tastes crisp outside and soft inside.

Seven sister group

Sister group is a special snack of Han nationality in Hunan Province, belonging to Hunan cuisine. Its color porcelain white, crystal clear, small and exquisite. Sugar dumplings are sweet and not greasy, while meat dumplings are fresh and tender. Its taste is soft and unique. Production steps:

With glutinous rice as the main raw material, it can be divided into sugar stuffing and meat stuffing: 1. The sugar filling is made of Beiliu sugar, osmanthus sugar and red jujube meat; 2. The meat filling is made of fresh pork with five flowers and mushrooms, and the meat filling is stirred with water mixed with mushrooms, so it tastes mellow and delicious. In terms of modeling, meat dumplings are pomegranate shaped, while sugar filled dumplings are flat peaches.

8 "goldfish playing with lotus"

"Goldfish playing with lotus" is made of squid as the main material. Squid rolls like goldfish, playing in the lotus refined with eggs, shrimp and green beans. This dish is exquisite in craftsmanship, hot and sour, crisp and tender squid, and smooth lotus seed. Production steps: 1, dry squid to hair, alkali hair, rinse clean, cross shaped knife, salt, dry starch mix well! Cut fresh red pepper, pickle, garlic, watery mushroom into diced rice; mix monosodium glutamate into juice. 2. Stir the egg white well and mix into the shrimp mixture. Take 12 small wine cups, one by one on the cooked lard, egg white, shrimp, ingredients into the cup, steaming on the cage. 3. Heat the wok over high heat. Add the lard and heat to 80% heat. Stir fry squid for a while. Stir fry until the knife is cut. Roll up and remove. Leave oil in the pan, add red pepper and other stir fry to taste, add squid rolls, stir fry well, pour in the mixed juice, pour sesame oil out of the pot.

9 Dongan chicken

Dong'an chicken, also known as Dong'an chicken, is a famous traditional dish of Han nationality in Hunan Province, belonging to Hunan cuisine. It is made of new hens, hence its name. Production steps:

1. Wash the chicken and wipe it dry. Steam it in a steamer for 15 minutes until it is ripe. Take it out and cool and cut it into pieces. Marinate it with salt and sugar for 10 minutes. 2. Onion, ginger, wash and chop. 3. Heat the oil in the pan, add the large ingredients and pepper to stir fry until fragrant. Add ginger and green onion to stir fry until fragrant. Add chicken pieces and stir fry well. Pour in wine and stir fry for several times. 4. Add stock, vinegar, pepper, salt and sugar, and bring to a boil. Thicken with starch.

10 rock sugar Xianglian

Rock sugar Xianglian is a famous traditional dish in Hunan Province. Since the Western Han Dynasty, white lotus was used to pay tribute to Liu Bang, the emperor of Han Dynasty. Therefore, Xianglian is also called Gonglian. Xianglian is mainly produced in Dongting Lake area. Xiangtan is a famous production area. Huashi and zhonglupu produce the most and the best quality in the city. There are red lotus and white lotus. Among them, white lotus is round, white and fragrant, ranking first in China. Production steps: 1. Peel and core the lotus seeds, add warm water to the bowl, steam until soft and rotten, wash and soak longan meat in warm water, peel and dice fresh pineapple.

2. Heat the wok over medium heat, add 500 grams of water, add rock sugar and bring to a boil. When the rock sugar is completely dissolved, remove the pan from the fire. Filter out the sugar residue with a sieve, then return the crystal sugar water to the pot, add green beans, cherries, cinnamon meat, pineapple, heat and bring to a boil. 3. Decant the cooked lotus seeds and put them into the soup bowl. Pour the boiled rock sugar and ingredients into the soup bowl. Float the lotus seeds on the top.

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