All About Zhuzhou Snacks_Sharpening Introduction to Local Special Snacks in Zhuzhou
Zou is one of the eight major industrial cities built in the first batch after the establishment of New China, and it is an old industrial base in China. The Jing-Guang line, the Zhe-Gan line, and the Xiang-Qian line converge in Zhous, making Zhous one of the most important railway hubs in China. Zhous is one of the three core cities of the Chang-Sha-Tan urban agglomeration, and it is a part of the Chang-Sha-Tan two-type social construction and comprehensive reform experiment zone.
Features Snacks|Braised Duck Meat Dumplings|Fruit Rice,TofuShrimp|Braised Duck,Stewed Chicken,|Braised Cold Mushrooms, Hunan Pickled Duck, Yellow Fish with Tofu,Ginger|Braised Duck,Chrysanthemum|Fish, Snake Meat, Liling Braised Meat, Liling Fried Noodles, Liling Green Vegetables, Liling Pickled Duck, Liling Small Dumplings|Braised Duck,Mung Bean Starch|Braised Duck,Bone|Braised Tofu, Clear Soup with Duck, Vegetarian Braised Radish|Ball, Xiangdong Boiled Fish|Braised Meat with Shredded Pork, Group Sea Cucumber.
Mixed Vegetables Seaweed
Introduction
Mixed Seaweed is a traditional Han Chinese dish from Hunan Province, which belongs to Hunan Cuisine cuisine. The main ingredients are seaweed, with a fresh and salty taste, and the main process is steaming, which belongs to advanced difficulty. Using various ingredients with seaweed, this dish, Mixed Seaweed is made. This dish is rich in ingredients and flavors, especially after the seaweed is braised, it changes its original appearance, becomes soft and chewy, and is delicious. Flavor:
Fresh and salty taste;
Rich in ingredients, with various flavors, seaweed is braised, soft and chewy, and delicious. Recipe:
Effects: To replenish and nourish the body and regulate blood, with double-nourishment and nutrition.
History and Culture said: "Seaweed is a tasteless food, with a lot of air and smell, and it is the most difficult to make palatable. However, its nature is very strong, and it cannot be boiled in clear soup." This dish follows this principle, using various ingredients with seaweed, making Mixed Seaweed, a famous dish in Hunan.
Making
Making materials:Main ingredients: Seaweed (500g)
Pork
（Fat and lean）(200g)
Auxiliary ingredients:Eggs（180g）
Chicken （50g） Ham （50g） Shiitake mushrooms （50g） Lotus root （50g） Chinese cabbage |100g) Starch （20g） Seasoning: Shaoxing rice wine (25g) Salt (10g)MSG（2g）
Black pepper （1g） Green onion (10g) Chicken oil (10g) Lard （Rendered）(30g) Making process:1. Remove the membrane from the seaweed, cut it into 4 cm long and 3 cm wide thin slices, put it into boiling water and remove it, then soak it in hot water; 2. Cut the chicken, ham, shiitake mushrooms, and lotus root into thin slices;
3. Put the chicken slices, ham slices, shiitake mushroom slices, and lotus root slices into a bowl and add
100ml chicken broth, steam in the oven for 10 minutes, then take it out;
4. Wash and blanch the Chinese cabbage, then soak it in cold water;
5. Cut the green onions into 2 cm segments;6. Peel and mince the pork, then stir-fry it with Salt, eggs (about 60g), and wet starch (30g) until a dough is formed;
7. Beat 2 eggs (about 120g) and stir in salt, wet starch;
8. Use the dough to make small egg skins;
9. Fill the egg skins with the meat, then shape them into Dumplings;
10. Put the finished dumplings in a pan with oil;
11. Then squeeze the remaining meat into 2 cm diameter meat balls;12. Put the meat balls and dumplings together in a steamer, then steam until cooked; 13. Place the cooked dumplings in a braising pot, add braising soup, Shaoxing rice wine, salt, and MSG, then bring to a boil and skim off the foam, then pour in the pot with seaweed, and add chicken oil.
Making tips:
Soaking seaweed: Put the dried seaweed in a cold pot and boil it, then turn off the heat;
Cover and soak in hot water for 2 hours, then take it out and put it in a container with clean water, rub it with sand or straw, then cut it in the belly cut, then change the water to boil, then soak for 2 hours, the seaweed will be soft and elastic.
Select the old ones, cook twice to make it more elastic.
Braised Meat with Shredded Pork
Introduction
Braised Meat with Shredded Pork is a delicious Han Chinese dish, which is especially popular in the Jiangnan region.
Wash and chop the snow pea shoots, Chili, Chop into small pieces, prepared.
Heat a pot, pour in
Vegetable oil,
Add ginger and garlic, stir-fry until fragrant, then add minced pork and stir-fry until the color turns white. In the pot used in step 2, add the snow pea shoots and chili, stir-fry for 1 minute, then add all the seasonings and stir-fry to taste.Features: This dish has a fresh and delicious flavor, with the effects of clearing the eyes and relieving heat, and it is suitable for people with red eyes, heat and pain. It is also suitable for people with constipation, poor appetite, and restlessness. Snow pea shoots:Snow pea shoots, a perennial grass plant, Radishof the cabbage family, when the leaves are preserved, it is called snow pea shoots, which is also called spicy pea shoots.
The leaves are deep and narrow, the edges are wrinkled, and the flowers are bright yellow.
The leaves and stems are both vegetables, and they are usually preserved and eaten.
Snow-white:
Snow-white, an annual herbaceous plant,Chinese cabbage a variation of, which pickles Chinese cabbage with stems, resulting in Snow-white (also known as Snow-onion), commonly known as spicy vegetable. The leaves are deeply divided, with wrinkled edges, and the flowers are bright yellow. Both the stems and leaves are common vegetables, usually pickled for consumption.
Uses:
Snow cabbage has the effects of diuresis, stopping diarrhea, expelling wind, dispelling blood, swelling and pain relief. Traditional Chinese medicine believes that it has the effects of replenishing middle and nourishing qi, nourishing spleen and stomach.
How to make
Ingredients:
200 grams of snow cabbage, 150 grams of minced meat, 10 grams of minced garlic, 10 grams of minced ginger, 1 piece of chili, 2 tablespoons of salad oil, a little salt, 1/4 teaspoon of chicken powder, 1/2 teaspoon of fine sugar, a little fragrant oil.
Steps:
1. Wash and chop the snow cabbage finely, slice the chili into small pieces, and set aside.
2. Heat the pan, pour in salad oil and heat, add minced garlic and minced ginger to sizzle, add minced meat to stir-fry, and cook until the color turns white.
3. Continue to add the chopped snow cabbage and chili segments from method 2 into the pot, stir-fry for 1 minute, then add all the seasonings and stir-fry until the flavors are absorbed.
Braised pork ribs with lotus root
Introduction
Braised pork ribs with lotus root is a traditional Han Chinese dish from Hunan Province, belonging to the Hunan cuisine. Add washed lotus root, then add 2 bowls Pork rib soup Add pork ribs, the water should be enough to cover the pork ribs, cover the pot with a lid and cook over high heat for 5 minutes, then simmer over low heat for 20 minutes. Eating too much raw lotus root can cause insect infestations, so it needs to be washed thoroughly before eating, and it is best to blanch it in hot water before eating.
Features:
Bright and beautiful in color, delicious in taste.
Uses of pork ribs:
Pork ribs have high nutritional value, with the effects of tonifying yin and yang, replenishing essence and blood. After braising with soup, add scallions and other seasonings, the resulting dish is very delicious and also very nutritious.
Types and texture of pork ribs:
Generally speaking, when we talk about pork ribs, we are referring to Pork ribs bones. Pork ribs have a delicious taste and are not too greasy. Pork ribs contain protein, fat, vitamins, as well as a large amount of calcium phosphate and bone collagen. This can provide calcium for children and the elderly. Small pork ribs - Small pork ribs refer to the pork ribs near the belly of the pig, the top is
Rib and sub-rib ，The meat layer of small pork ribs is relatively thick and has a white soft cartilage. Suitable for steaming, frying, and roasting, but needs to be cut into small pieces. Sub-rib - Sub-rib refers to the part of the pig's abdomen connected to the spine, the bottom is
Five-color meat ，The ribs extend up to 30 centimeters, cut into a triangular oblique slice. The meat layer of sub-rib is very thick, with a layer of thin oil and a piece of five-color meat, so it is rich in oil and the meat is the most tender of all pork ribs, suitable for various cooking methods and flavors, but the taste is slightly greasy. Suitable for frying, roasting, and braising, the length should be 5-7 cm. Large ribs - Large ribs refer to
Pork belly and back ribs connected, also known as pork ribs, mainly used for frying, with meat slices, but with ribs, in addition to increasing the amount of meat slices to make the meat slice area appear larger, when frying, it will also add the unique fragrance of large bones. Besides frying, you can also braised large ribs, but before braising, you need to go through a frying or quick frying process, the purpose is to seal the blood water in the large bone, so that it will not flow out during cooking, affecting the color of the meat and soup. Suitable for frying and braising, if frying, cut thinner, if braising, cut thicker. Rib - Rib refers to the flat rib in the chest, the meat layer is relatively thin, the meat is relatively lean, the texture is tender, but because of one side connected to the back, the bone will be relatively thick.
Because the ribs are large, some stores will divide it intoBone Sub-rib, so customers can choose. For example, the slice-shaped baked ribs are selected from the tender part in the middle. After cutting into small pieces, you can pick out the meat layer, which is suitable for steaming, frying, and braising. The large pieces are suitable for roasting. How to make
Ingredients:
Pork ribs (half a pound), lotus root (half a pound), garlic (3 cloves), scallions (1 bunch), ginger (2 slices),
Chili (1 bunch) Seasoning:
Oil (3 tablespoons), salt (1/5 teaspoon),
Soy sauce (1/2 teaspoon), sugar (1/6 teaspoon), chili powder (1/5 teaspoon), (1 teaspoon) Steps:
1. Boil half a pot of water, add 1 tablespoon of, then add washed pork ribs, cook for 30 seconds, then remove and drain.
2. Boil 1/3 pot of water, add the pork ribs, cook over high heat for 20 minutes, then remove and drain, and keep the soup in the pot.
3. Mash garlic, remove the skin and chop into pieces, scallions, wash and chop into scallion segments, ginger slice.
Heat 3 tablespoons of oil in the pot, add scallion, ginger, and garlic to sizzle, add minced meat and stir-fry for 1 minute, when the color turns white.4. Add washed lotus root, then add 2 bowls of pork rib soup, the water should be enough to cover the pork ribs, cover the pot with a lid and cook over high heat for 5 minutes, then simmer over low heat for 20 minutes.
5. Add 1/5 teaspoon of salt, 1/2 teaspoon of soy sauce, 1/6 teaspoon of sugar and 1/5 teaspoon of chili powder, stir-fry the pork ribs until the flavors are absorbed.
Braised pork ribs with lotus root
Introduction
Braised pork ribs with lotus root is a traditional Chinese dish, belonging to
Sichuan cuisine
cuisine.
It is made with lotus root and pork ribs.
Features:
The finished dish is bright red and beautiful, the lotus root is crispy and delicate,
The meat is tender and fat, with a delicious flavor of salt and freshness, spicy and fragrant. Introduction:
Lotus root, also known as "grass root," has been known since ancient times for its "cleansing effect on the intestines and reducing sand."
It is a perennial herbaceous plant growing on the mountains at an altitude of 250-2500 meters.
Lotus root has multiple functions, including lowering blood sugar, lowering blood pressure, resisting cancer and anti-cancer, delaying aging, reducing swelling, dispelling toxins, beautifying, promoting blood circulation, and slimming.
Duck has very high nutritional value, is a cool-natured food, and has the benefits of moisturizing and nourishing the stomach, calming the liver, enriching qi and blood. Braised duck is a popular snack and a featured dish on banquets. The deliciousness of braised duck lies in its ability to be made with four different flavors: sweet and non-spicy, slightly spicy, medium spicy, and very spicy, depending on the diners' preferences;It can also be made into braised duck with various flavors depending on the subtle differences in the ingredients.Duck neck foot, and duck back and the most delicious duck tongue. Cooking methods
Lingling Braised Duck, uses wild-raised and unhatched one-year-old ducks.
1. After slaughtering and removing the feathers and internal organs, cut open and wash the duck, then hang it to drain the moisture, and then start the first step of pickling.
"Chicken peeled belly, duck peeled back" is to prevent the bitter and astringent bile juice from being broken.2. The pickling method uses hot salt rubbing, and the ratio of salt to duck is surprisingly the same as the golden ratio.
The pickling time is generally 1 day in summer, 3 days in winter, and 2 days in spring and autumn.3. When the duck is pickled to 60%, pour the salt water into the container, add chili powder, five-spice powder, sodium nitrate, and other medicinal ingredients according to the secret recipe, and then pickle for a short time.
4. After the duck is out of the container, use two pieces of bamboo to form a cross shape and place it in the duck's abdomen, then press the duck's abdomen with a stone plate to make it flat, and dry it, which completes the second step of pressing the board.
5. The third step is roasting.
Roast the duck repeatedly until it turns golden, and during the roasting process, most of the duck oil will evaporate, and at the same time, pour the remaining braising sauce andchili oil into it, and the flavor will be deeply infused. Finally, cut it into small pieces and arrange it on the plate. Mushroom Peel Duck
Introduction
Mushroom peel duck is a traditional Chinese dish, belonging to
Sichuan cuisine cuisine. It is made with mushroom peel and duck meat. Features:
The finished product is red and shiny, the mushroom peel is crispy and delicate,
The duck meat is tender and fatty, with a delicious taste of salt and freshness, and spicy.Ingredients: Introduction:
Mushroom peel is also known as "fairy peel" in ancient China. Since ancient times, mushroom peel has been known for its "cleansing the intestines and removing stones."
It is a perennial herbaceous plant that grows at an altitude of 250-2500 meters in the mountains. Mushroom peel grows in the forest, with functions such as lowering blood sugar, lowering blood lipids, lowering blood pressure, anti-cancer, delaying aging, reducing swelling, eliminating toxins, beautifying, promoting blood circulation, slimming, facilitating digestion, and improving appetite. It is a perennial herbaceous plant that grows at altitudes of 250-2500 meters.
Yam grows in sparse forests and has multiple functions, including lowering blood sugar, lowering blood lipids, lowering blood pressure, anti-cancer, anti-aging, reducing swelling, detoxifying, beautifying, promoting blood circulation, weight loss, relieving constipation, and appetizing.
Instructions
Main ingredients:
Duck, wood ear fungus
Side ingredients:
Star anise In particular, snakes are fierce reptiles that feed on rats, frogs, birds, and other animals, and often infected with various parasites.Black pepper Small Fennel Historical and Cultural Fermented broad bean Sauce Sichuan braise Red bell pepper Sichuan braise ginger, ginger, garlic, cooking wine, light soy sauce, salt,White sugar
Steps:
1. First, cut the wood ear fungus into approximately 0.5 cm thick slices, after boiling water, put the wood ear fungus into the water, blanch for about 2 minutes, then use a colander to take it out. Pour the water from the pot in which the wood ear fungus is blanched, then add some water and boil, blanch the wood ear fungus again for about 2 minutes, take it out and soak it in water for 10 minutes, then take it out and drain.
2. Wash and drain the duck, then cut it into pieces;Slice the braised ginger, ginger, and garlic, break the chili peppers into pieces, and chop the fermented broad bean. Heat the oil, sauté the ginger slices, then add the duck and stir-fry until the water evaporates and the surface is slightly browned, then remove and discard the ginger slices inside.
3. Add a small amount of oil to the pot, add star anise, fennel, black pepper, fermented red bell pepper, fermented ginger, garlic, and sauté for a moment to release the fragrance, then add finely chopped fermented broad bean and stir-fry over low heat.
4. Add the duck pieces and stir-fry. Add the appropriate amount of light soy sauce and cooking wine to color.
5. Add the prepared wood ear fungus and stir-fry. Add sufficient amount of hot water, bring to a boil and remove the foam.
6. Cover the pot and cook over low heat until the duck meat is cooked through, then add salt and white sugar and cook over high heat until the sauce is thickened.[1]
Culinary tips:
1. Wood ear fungus should be blanched first. Because the wood ear fungus contains alkaline ingredients during processing, blanching helps to remove the alkaline taste.
Sea snails Celery
Introduction
Sea snails and celery is a traditional Chinese dish, belonging to Hunan cuisine. Wash the celery, break it apart and tear it into pieces, cut it into segments, blanch in boiling water, then cool it with cold water, and put it in a bowl with ginger. Mix clear soup, MSG, salt, soy sauce, and flower pepper oil, pour it on the celery and stir, then sprinkle sea snails when serving.
Features:
Crispy and delicious.
Ingredients introduction:
Sea snails, also known as Shrimp or shrimp, are marine shrimp, red shrimp,Green shrimp plus salt water, after blanching and drying, put it in a bag, knead and rub, and then dry it by wind, peel and remove impurities, then steam and dry. Because it is ground into rice, it is called sea snails. The best sea snails are white shrimp, with excellent taste and aroma, which is very delicious when eaten fresh. White shrimp has long whiskers, with white body and thin flesh, so there are words like "curved body, white whiskers, one inch flesh". Before eating sea snails, soak them in water, the meat is tender and delicious, and it is suitable for frying, stir-frying, steaming, and boiling.
Nutritional value:
Sea snails are rich in calcium, phosphorus, and other beneficial trace elements, which is a good source of calcium, and other foods with high calcium content include dairy products and eggs. The protein content of sea snails is very high, more than 55%, and the protein content of dairy products and beans is also high. Therefore, sea snails are also good food.
Instructions
Ingredients:
500g celery, 200g small sea snails, ginger, flower pepper oil, MSG, salt, soy sauce, and clear soup as needed.
Instructions:
1. Wash the celery, break it apart and tear it into pieces, cut it into segments, blanch in boiling water, then cool it with cold water, and put it in a bowl with ginger.
2. Mix clear soup, MSG, salt, soy sauce, and flower pepper oil, pour it on the celery and stir, then sprinkle sea snails when serving.
Flavor:
Introduction
Tastes of snakes is a traditional Hunan cuisine, belonging to Hunan cuisine. This dish uses high-protein, low-fat, tender local snakes as raw materials, and is characterized by fresh, fragrant, and spicy taste.Snake cholesterol content is very low, which can help to prevent hardening of blood vessels.
Features:
The meat of snake is delicate and delicious, and it also has high nutritional value, which is a delicious food that people love.
Nutritional value:
The meat of snake is delicate and delicious, and it also has high nutritional value, which is a delicious food that people love. The protein content of snake meat can be comparable to Beef At the same time, it contains a variety of amino acids, including the 8 essential amino acids for the human body, which cannot be synthesized by the human body, and must be obtained from food.
The cholesterol content of snake meat is very low, which can help to prevent hardening of blood vessels. In addition, snake meat also contains a special substance called glutamic acid, which has the function of enhancing brain cell activity. In addition to this, it also contains calcium, iron, phosphorus, zinc and other inorganic salts, as well as vitamins A and B1, B2 and other trace elements.
Traditional Chinese medicine believes that eating snake meat often can dispel wind, promote blood circulation, dispel toxins, strengthen kidney and yang, and beautify. It can treat, joint rheumatism, kidney deficiency and impotence, and beautify.
However, snakes are carriers of many pathogens in the intestinal tract and Salmonella, with a carrier rate of up to 50%. Transplanted.[
It is a high-end banquet dish.
IntroductionIntroduction of snake meatSnake meat is the meat of snake, which is a popular meat in China. It is rich in protein and minerals, and has a unique flavor. Snake meat is a traditional Chinese dish, which has been eaten for thousands of years. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years.Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years. Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years.
Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years. Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years. Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years. Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years. Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years. Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years. Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years. Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years. Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years.
Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years. Snake meat is a very popular dish in China. It is said that snake meat was first eaten by the ancient Chinese, and it has been a popular dish in China for thousands of years.Chinese cuisine Chili Sauce, adding chopped dried peppers can enhance the spiciness.
Recipe
Ingredients
Main ingredients:Water spinach Snake 1000g, red bell pepper 10, red dried bell pepper 1 small bowl, garlic 1 small bowl, star anise, cinnamon, dried tangerine peel as needed.
Side ingredients: tea oil, salt, spicy chili oil,Soup water, a little cornstarch, oyster sauce two large bowls,chicken powder fragrant oil one large bowl.
Cooking steps:
1. Wash the water spinach and snake, then cut the snake into 6-7 cm pieces. Cut the red bell pepper into about 5 cm pieces, and cut the red dried bell pepper into small pieces.
2. Heat the oil in the pot, add the snake and stir-fry, then add garlic, dried bell pepper, star anise, cinnamon, and dried tangerine peel to sauté, then add spicy chili oil, then add the water spinach and stir-fry, then add soup, cornstarch, oyster sauce, chicken powder, and fragrant oil.
Culinary tips:
1. The meat of the snake should not be stewed for too long, about 7 parts cooked, with a little chewiness.
2. Spicy chili oil is a brand of chili oil in Hunan.
Peanut crispy duck Sesame Oil Duck Food tips:
2000g of crystal fish, 1500g of chicken, 1000g of pork, 8g of salt, 2g of MSG, 50g of dried scallops, 1g of pepper, 50g of green onion, 50g of ginger, 150g of Shao wine, 25g of roasted chicken oil.
Introduction
Ma Ren Spicy Duck is a famous Hunanese Han ethnic dish, belonging to Hunan cuisine innovations. Because this dish emphasizes craftsmanship and modeling, pays attention to ingredient matching, has a beautiful shape, has a soft and gentle color, and integrates the characteristics of crispy, tender, fragrant, and delicious, it is very popular among guests from all sides.
Basic characteristics:
Ma Ren Spicy Duck is a Hunan innovation. Emphasizes craftsmanship and modeling, pays attention to ingredient matching, has a beautiful shape, has a soft and gentle color, integrates the characteristics of crispy, tender, fragrant, and delicious, and is very popular among guests from all sides.
How to make
Basic materials:
Duck 1, 2000g, Flavoring 1.5g Sesame 50g
Star anise 20 grains, 50g of pork fat, 1g of star anise powder
10g of cooked lean ham, 15g of scallions, 100g of coriander
Ginger 15g, 1 egg, 50g of dry starch
3 eggs Flour 50g, 25g of Sha wine
10g of sesame oil, 8g of salt Peanuts 1000g (about 100g consumption)
5g of white sugar
Steps:
1. Marinate the cleaned duck with yellow wine, salt, sugar, star anise, and chopped green onions and ginger for about 2 hours;
2. Then steam in the oven until 80% cooked, take it out and cool it;
3. After cooling, first cut off the head, wings, and palm, then carefully remove the bones from the duck body, cut the meat into threads;
4. Chop the ham;
5. Wash the pork fat, cook it, and cut it into fine threads;
6. Crack the eggs into a bowl, add flour, 10g of dry starch, and 50ml of water, and make a paste;
7. Wash and pick the coriander;
8. Apply a layer of egg paste on the surface of the duck skin, spread it on a flat plate with oil;
9. Place the pork fat threads and duck meat threads in the remaining egg paste, add flavor and mix well, and spread it on the inner side of the duck skin;
10. After arranging, fry in a pot to a golden color, then remove and place in a flat plate;
11. Beat the egg whites into foam, add dry starch, and mix well into a snowflake paste;
12. Spread it on the duck meat, and sprinkle with sesame and chopped ham;
13. In a wok, add peanut oil, heat to 60%, then fry the Ma Ren Spicy Duck, and drizzle with oil on the surface to make it golden, then drain the oil;
14. Sprinkle with star anise powder, and drizzle with sesame oil, then cut it into 5 cm long and 2 cm wide strips;
15. After cutting, arrange it neatly in the dish, and surround it with coriander. Features of Ma Ren Spicy Duck:
Culinary tips:
The container for the egg white must be clean and cannot contain oil, salt, alkali, and raw water. Beat with a whisk in one direction, do not stop in the middle, and make it in one go. Beat into a snowflake shape, and stand upright when inserting a chopstick to determine whether it is done.
Group Fish Wings
Introduction
Group Fish Wings, also known as Red-Braised Fish Wings, are a traditional Han ethnic dish in Hunan Province, belonging to the Hunan cuisine category. This dish is light yellow in color, with clear and bright juice, is soft and smooth, has a fresh and salty flavor, and is mellow and delicious. The ingredients used in Group Fish Wings are carefully selected and the production is unique. The flavor is rich, the fish wing is soft and delicious, and the nutritional value is rich, which is a true delicacy. Before liberation, the Qyuan Restaurant operated this dish, and was highly praised by customers.
Features:
The dish is light yellow in color, with clear and bright juice, is soft and smooth, has a fresh and salty flavor, and is mellow and delicious.
History and culture
Anecdote:
This dish is a famous dish in the home of Mr. Tan Yan Kai, a prominent food connoisseur in the Qing Dynasty. Mr. Tan was known as Group, and his chef, Cao Jing, followed Mr. Tan for many years and understood his culinary skills. He constantly innovated and created this dish by braising fish wings with chicken and pork belly. The resulting flavor was unique and highly appreciated by Mr. Tan. Group Fish Wings were prepared according to Mr. Tan's requirements, whether he was inviting guests or being invited to dinner. People later called this dish Group 's dish, and it became a famous dish in Hunan Province.
How to make
Materials:
2000g of water-soaked fish wings, 8g of salt, 2.5g of flavor,50g of dried scallops 1500g of chicken, 50g of scallions,1000g of pork, 50g of ginger, 150g of Sha wine, 25g of cooked chicken oil. Steps:
1. First, clean the chicken and cut it into large pieces, then cut the pork belly into pieces. Put them into a pot and boil. Wash them with cold water.
Chop the scallions and ginger. Break the dried scallops into pieces, wash them, and add scallions, ginger, and sweats to them.6. Place the chicken and pork belly in a pot and add water. Bring to a boil.
After boiling, take out the chicken and pork belly, and set them aside.7. In a wok, add a little oil and heat it until 60%. Then, put in the fish wings and scallops. After the fish wings and scallops are colored, remove and set aside.8. In the wok, add a little oil, add scallions and ginger, and stir-fry. Add the chicken and pork belly, and stir-fry until cooked.
71. Add a little Sha wine and chicken oil, and stir-fry until cooked.
Chili, fennel,
73. Serve hot with rice and coriander.
tomato sauce
1. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's resistance, and is particularly suitable for people recovering from illness, or those who need to replenish blood and repair tissues. In the cold winter, eating beef can warm the stomach, and is a good choice for boosting health.
2. Beef is good for nourishing the spleen and stomach, strengthening the muscles and bones, dispelling phlegm and wind, stopping thirst and saliva. It is suitable for people with weak qi and body, sore muscles and bones, anemia, and yellow eyes and dizziness.3. Beef broth can nourish the fetus and god, strengthen the spleen and stomach, strengthen the muscles and bones.How to make Main materials:Marinate, red yeast rice,
Lemon, Onion,
Carrot,
Chili, fennel,
Tomato sauce,White oil. Steps:1. Dice 1/2 onion, half of it should be diced, and the other half should be sliced. Place diced onion at the bottom, and sliced onion on top. Cut the peppers into diamond shapes.
Cut the beef into pieces, don't cut too small, marinate with salt + cornstarch + tender meat powder + a little red wine for 15 minutes to soften the beef.
2. Heat up about 60% of the oil in a wok, and then stir-fry the beef.
After the beef is colored, remove and set aside.
4. Add a little oil to the wok, and stir-fry with scallion slices.
5. After the scallions have released their aroma, add the beef, and stir-fry until cooked.
6. In the wok, add
Corn
oil, put on the stove and
heat up. 7. Add onion slices and put it in.8. Finally, put the beef on the table and sprinkle with sesame seeds, and add coriander., white oil.Production steps: 1. Half of the onion, half of it sliced, half of it diced.
Use the diced onion as a base and the diced onion as a seasoning.
Cut the bell peppers into rhombus-shaped pieces. Cut the beef into pieces, using salt + cornstarch + lean meat powder + oyster sauce + a small amount of red wine to marinate for 15 minutes, to help the lean meat become tender.2. Pour about 6 cups of oil into the pot until it is hot, then add the beef.3. After the beef is browned, remove it and set aside.
4. Add a little oil to the pot, add green onion and bell pepper, stir-fry.
5. When the green onion is fragrant, add the beef and a little sugar and salt, and stir-fry evenly.
6. Pour
corn oil
into the pot and place it on the stove.7. After adding the onion and bell pepper, pour in the beef. 8. Finally, before serving, sprinkle with sesame seeds and arrange it on a wooden board.Fire Hot.
7. After placing the onion slices, pour in the delicious beef. Be careful, as this will splash oil.
8. Finally, sprinkle with sesame seeds and place on a wooden board.
