Complete Guide to Hunan Snacks_Hunan Special Dietary Delicacies Introduction
Hunan people love to eat Chili Hunan people are friendly, and the Hunan people's love to eat and eat are also famous all over the country. The small snacks of Hunan are characterized by oil, color, and aroma, with long-lasting sour, spicy, fragrant, and fresh flavors. The streets and alleys are full of delicious restaurants. Some people say that if you come to Hunan, you don't have to visit the scenic spots, but you must eat all the snacks, otherwise you will not have come to Hunan.Hunan snacks, especially snacks in Changsha, are good at finding and making food. With the increase of people who like to eat, there are more and more famous old stores and delicious food stalls, such as Huo Gong Dian, Yang Yu Xing, Gan Chang Shun, Yu Lou Dong, and De Yuan, as well as Nan Men Kou and Po Zi Jie small food street. Many delicious snacks, more people like to eat, gradually formed a vibrant and sweet spicy Hunan snacks culture. In older Changsha people, there is a saying: "Yang Yu Xing's face, Xu Chang Xing's duck, and De Yuan's buns are all delicious."This shows the importance of these three snacks in the hearts of Changsha people. Besides "Xu Chang Xing's duck", is now renamed, and it is hard to find the original "North has Full Ji De, South has Yang Yu Xing"prosperous scene, which is a pity. The other two snacks, "Yang Yu Xing's face" and "De Yuan's buns" are still characteristic snacks of Changsha.Flavor shrimp IntroductionFlavor shrimp is a characteristic snack that started in Changsha's education street, Nan Men Kou, etc., later spread to the whole city and even the whole province. It is still popular today. Flavor shrimp is colorful, rich in soup, thick, fragrant, and spicy. It is very popular among the people of Changsha who like spicy food. Originally, flavor shrimp was sold as a snack at night. Now, there are many specialty restaurants selling flavor shrimp in Changsha. Some of the most famous ones include "Four Jiao Zhi" on Nan Men Kou, "Sheng Ji" under Eight One Bridge, and "Mei Yuan" etc. Flavor shrimp is as spicy as a charming Changsha girl. It is a spicy that starts from the brain and ends at the toe. It is so spicy that you can't help but enjoy it. After drinking a glass of ice beer, you will continue to eat it, and you will regret not eating flavor shrimp. Flavor shrimp is also colorful and fragrant, with red shrimp shells and white shrimp meat, scallionand purplepurple onion.
Pick up a large shrimp from the pot, tear it apart with both hands, take out two shrimp claws, then gently open the shrimp shell, and expose the crescent-shaped shrimp meat. Those who don't like spicy food can also add some soup.
Unlike Shanghai people who use chopsticks to pick crabs, Changsha people eat flavor shrimp with a sense of. It is no wonder that this flavor shrimp has the effect of "enhancing".
A friend who lives in Shenzhen, also comes to Changsha to have dinner, but every summer, he will be attracted by flavor shrimp and fly back to Changsha. When he leaves, he will also bring back several packages to eat. There are many famous things in Changsha, such as Yue Lu Shan, orange, Zhou Tou, Yue Lu School, Ma Wang Heap, and Han tombs. These can let you know the vast and profound Hunan culture. Every time I mention Hunan to my friends from outside, besides these scenic spots, I will also talk about the snacks of Hunan.
Hunan snacks are also famous: smelly tofu, rice noodles, and sticky rice noodles, which have a history of hundreds of years. In recent years, some home-style dishes have also gained popularity and are challenging the popularity of these famous snacks. Flavor shrimp is definitely one of them! This shrimp is called "long shrimp" in the north, and it was originally grown in some ponds. People rarely used it as a table dish.Later, someone started to cook it, and after many chefs, it has become a popular snack in summer in Changsha. In fact, the unique flavor of flavor shrimp is its extreme spiciness.Different flavor shrimp restaurants have their own cooking methods, which can attract more people to eat. If you have a chance to come to Changsha in the summer, you will definitely see many stalls and small shops on the street, with words like "so spicy that you can cry", "don't be afraid of spicy", "no spicy is free", and "the world's most spicy" on the signs. Yes, these are all stalls and small shops selling flavor shrimp. Many friends from outside have come to Changsha and have seen the scene of eating flavor shrimp. They are surprised: how can a small shrimp be so attractive? In fact, the edible part of a small shrimp is very small, except for two large claws and a little meat on the tail, the rest can't be eaten.
I think, it must be the fun of eating flavor shrimp to find ways to eat these meats!The word "flavor shrimp" has become very popular, and sometimes we jokingly say: "In fact, Changsha can be defined as a cartoon flavor shrimp". Therefore, it is really important in the hearts of Changsha people. In the future, flavor shrimp may become a traditional snack in Changsha, and we also think that it may have a place in the Hunan diet culture.
Hunan smelly tofu Introduction Hunan smelly tofu products are different from other places' smelly tofu.Compared with the color and smell, Changsha smelly tofu is very "smelly tofu". Black color, strange smell.In fact, it is crispy, tender, fragrant, and also smells, and is made carefully, with delicious taste."Smelly" tofu is caused by the protein in the tofu being decomposed by protein enzyme under the action of water and heat. The resulting compound has a pungent smell. After protein decomposition, the amino acid has a delicious taste, so "it tastes good".In the past, smelly tofu was considered "unhealthy". Now, it has become a healthy and delicious food. According to the Taiwan "Healthy" magazine, smelly tofu is rich in plant lactic acid bacteria, which has good effect on regulating the intestinal tract and stomach.
Smelly tofu uses high-quality yellow beans as raw materials.The production process is relatively complex, yellow beans are selected, peeled, soaked, milled, filtered, boiled, added with stone gelatin, formed, sliced, fermented, etc. The final smelly tofu is soft and fluffy, with a strange smell."The taste is perfect, the food is no less than jade"
It has high nutritional value and good medicinal value. Ancient doctors recorded that smelly tofu can strengthen body, promote blood circulation, relieve swelling and pain, and clear heat and blood.
People who eat smelly tofu often have a strong body and healthy skin. Recipe:
Raw materials:Yellow beans 5kg, chili oil
250g, tea oil 1kg, sesame oil 150g, soy saucebroth
15kg,
coarse salt
100g, gypsum300gProduction process:(1) Make tofu: soak yellow beans, wash, replace with 20-25kg of water, grind with a stone mill, add the same amount of warm water, mix well, put in a cloth bag, squeeze the juice, wash again, replace with clean water, put in a bag, squeeze the juice again, then add water, stir, put in a pot, add stone gelatin, stir, add 15-20 turns, add a little water, shake, if the water is not mixed, it takes about 20 minutes to become tofu.
The "smelly tofu" smells bad because the tofu is fermented and then fermented, which contains protein in the protein, which is broken down by enzymes, and the resulting sulfur-containing amino acids are fully hydrolyzed to produce a compound called hydrogen sulfide (H2S). This compound has a pungent odor. After the protein is broken down, amino acids are produced, and amino acids have a delicious flavor, so it "tastes good."In the past, stinky tofu was generally considered an "unhealthy" food, but now it has been transformed into a good thing. According to the Taiwanese magazine "Health", stinky tofu is rich in plant lactic acid bacteria, which has good effects on regulating the intestines and improving digestion.
Stinky tofu is made with high-quality soybeans as raw materials. The production process is relatively complex, soybeans are selected, peeled, soaked, ground, filtered, cooked, and then formed into a mold, and then cut into pieces and fermented. The "En Gong" stinky tofu has a soft and slippery texture and emits a special aroma. As a saying goes: "The taste is exquisite, and good food should not be shared."It has high nutritional value and good medicinal value. In ancient medical texts, stinky tofu can nourish the body, strengthen the spleen and stomach, relieve pain, dispel heat and blood stasis, and eliminatedampness. Regular consumption can strengthen the body and improve skin health.The preparation method is as follows: Ingredients and formula:5 kg of soybeans, chili oil250g, 1 kg of tea oil, 150g of sesame oil,
soy sauce
and 15 kg of brine.
100g of coarse salt, 300g of gypsum.Production process: 1. Tofu making: Soak soybeans in water, then wash them thoroughly, and add 20-25 kg of clean water. Grind the soybeans into a slurry with a stone mill, then mix it with an equal amount of warm water, and pack it in a cloth bag. Squeeze the slurry out forcefully, and then pass it through the soybeans again. After squeezing the soybean pulp, the soybean pulp is no longer sticky.When the soybean pulp is completely squeezed, drain the foam and pour it into a pot and cook over high heat, then add the gypsum juice and stir with a wooden spoon. After stirring for about 15-20 turns, add a small amount of water if needed, and stir until mixed. 500g If the water is not mixed with the soybean pulp, it will become tofu pudding within 20 minutes. Bean curd
and bean curd
Introduction Ginger bean curd is named after ginger.History and culture The "Fire Palace Hall" bean curd is made by the daughter of copper craftsman Liu Ren.The two sisters rented a stall and sold bean curd. The "bean curd" is named after the two sisters. Preparation method It is made with glutinous rice， ， ， ，
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（3）flower 2.5kg ， 15kg ， ， 1500g ， 1 ，
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shaped.
Pickled peppers fish head， ，introduction A signature dish from Hunan.Steam the preparation method of；fat head fish with flavor，made from fresh pork， ，and dried chilies，and sesame seeds， ， ，，
The "Fire Palace Hall" stinky tofuintroduction
The "Fire Palace Hall" stinky tofu
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“Stinky tofu” is available in many places, but the fried “stinky tofu” in Changsha, Hunan is the most famous.
：It is said that in the 1950s, a famous person came to Hunan to collect local materials and visited the "Fire Palace Hall" where stinky tofu was famous. 1 （2 ）It is very spicy and has a strong, pungent odor, which is very appreciated. Therefore, the stinky tofu of "Fire Palace Hall" became famous in the province and spread throughout the country. 3 10 10 8And sugar, but its manufacturing process is very detailed and specific. 15
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In Changsha, no matter how beautiful or ugly the person is, their social status, or their gender and age, anyone who loves life and enjoys eating can have a wonderful experience with sugar and oil.Three sugar and oil pancakes are enough to fill you up for the whole day, and three sugar and oil pancakes in the afternoon can give you energy and make you feel full, and sugar and oil pancakes are very delicious and have special effects in the eyes of Changsha people.
Preparation method
， ，， ，1. Heat the oil, glutinous rice
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and stir-fry until golden brown.
,, The oil should be enough. Because you need to knead the dough and also flip the pancakes, and you need to control the fire carefully, otherwise it will be difficult to control.2. Flip and fry the pancakes., ， ，， ， ，
Note, do not fry too long, otherwise it will explode.
3. When the pancakes are golden brown on both sides, pour in the prepared sugar water.
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This process needs to be repeatedly flipped and mixed so that each pancake is evenly coated with sugar water. As the pancakes soften and change color, the oil shines, and when they are almost ready, take them out and serve.
20 ， ，
It is said that in the 1950s, a famous person came to Hunan to collect local folklore, and visited the "Fire Palace," a local restaurant known for its "stinky tofu."， ，The stinky tofu is very spicy and has a strong, pungent aroma, which is highly appreciated, and as a result, the reputation of "Fire Palace's" stinky tofu spread throughout Hunan and the surrounding regions.
， ，
，， Rot, then brew the broth, using Black beans Boil the beans, then add dried shiitake mushrooms, winter melon, white wine, etc., and simmer for 15 minutes. Fry until golden brown, with a crispy exterior and tender inside. Eat with chili sauce.
Sauce-marinated duck
Introduction
The finished sauce-marinated duck has a deep red color, crispy skin and meat, rich aroma, and long-lasting flavor. It has the functions of promoting blood circulation, relieving gas, strengthening the spleen and stomach, and nourishing the stomach and beauty. It is a popular Han ethnic delicacy in the north and south of China, and is a good wine and gift. Hunan Xiandu chili-marinated duck is a famous dish in Hunan, which is made by soaking 30 kinds of precious Chinese herbs,
and through 15 steps of fine processing such as drying, roasting, etc., the finished product has a deep red color, crispy skin and meat, rich aroma, long-lasting flavor, and has the functions of promoting blood circulation, relieving gas, strengthening the spleen and stomach, and nourishing the stomach and beauty. It is a popular delicacy in the north and south of China, and is a good wine and gift. The product has a balanced flavor of fragrant, spicy, sweet, numbing, salty, crispy, and soft, with a full aroma, rich color, low fat and not greasy, long-lasting aftertaste, and easy to eat.
How to make
Ingredients: Duck: The duck should be as plump as possible, and it is best to choose ducks that are not yet born and have not molted.
How to make: 1, Marinate and remove the feathers, remove the internal organs, and skin.Cut off the wings and feet, and wash them. Then hang the duck in a ventilated place. 2, Salt rub. MixFine salt with 0.125% fennel and stir-fry until the water evaporates. Then grind it.Weigh the duck and use 6.25% of its weight of dry salt. Put 3/4 of the salt into the neck opening, rub it repeatedly, and make sure the salt is evenly attached to all parts of the abdomen. The remaining salt should be rubbed on the outside of the body, mainly on the chest muscles, small leg muscles, and mouth. After salting, place the duck in a bucket, and after 12 hours of salting, take it out, lift it up, open the anus, and drain all the salt water from the cavity. This is called "removing the brine". Then put it back in the bucket and brine it again after about 8 hours.frac14;3, Re-brine. After the second brine, mixwhite pepper, five-spice powder, nitrate (sodium nitrite), sugarand evenly coat duck body, more on the thick parts.In Nanjing, spread with sweet bean sauce, in Hunan add chili powder, then put in the bucket for 10 hours, turn once, if the duck is large, the brine time is longer. 4, After taking the duck out of the bucket, hang it to drain the salt water, wipe the inside of the duck with a hot towel, then use two bamboo sticks to make a cross shape and put it into the duck belly, press it into a plate, and dry.5, Use rice husk to start the fire, sprinkle with rice husk, wait for the initial smoke to dissipate, then roast the duck repeatedly until it turns golden. Another way to do this is to bake. Dry-fried chicken oilEight treasure riceIntroductionDry-fried eight treasure rice, traditional halal food, previously a unique product of Changsha Xu Changxing roast duck shop.
Eight treasure rice originally was a popular snack in Hunan, which can be served on banquet or as snack.Fire Palace had "Eight Treasure glutinous rice cakes" available, which was very popular.
Xu Changxing roast duck shop responded to the preference of Changsha people, and made dry-fried eight treasure rice, which is crispy and tender, red and glossy, and delicious, and was immediately popular.
How to makeIngredients: 300g glutinous rice, 250g red date, lotus seed, walnutkernel,
peanut
rice,white bean each 50g,grape dried,ginger and pork 25g,pie crust 50g, red gourd, green plum appropriate quantity, rose sugar 15g, red cherry 25g, sugar 100g, white sugar 250g, chicken oil 100g, vegetable oil 100-150g. Process: Wash the glutinous rice, soak it in water for 4-8 hours, rinse and drain, and steam it in a pot for about 40 minutes. Wash the red dates, put them in a steamer for about 15 minutes to remove the skin and core.Lotus seed, walnut kernel, and peanut use hot water to soak, then remove the skin and steam, and cut the pie crust into small pieces. Cut the sugar into small pieces, and soak the ginger, pork, and grapes in warm water. Cut the red gourd and green plum. Mix all the ingredients, including the above, with glutinous rice. Then steam it in a pot for about 1 hour.Place the pot on the fire, pour in vegetable oil and heat it until it boils. Then pour the steamed eight treasure glutinous rice into the pot and fry until it turns into a golden brown cake, then take it out and put it in a dish, sprinkle with cherry and sugar. Sweet potato bunsIntroduction Hunan has few cultivated lands but many hilly areas, which is suitable for growing sweet potatoes as staple food. Therefore, in the old days, there was a saying: "Sweet potato is enough for half a year". So it has been innovated and created various sweet potato products, and sweet potato buns are one of them. It is crispy and tender, fragrant and sweet, and can be bought at street stalls, which is very satisfying.
How to make
Make: 1, Wash and peel the sweet potatoes, cut into small pieces, and put them in a basin.
In another basin, put flour, potato starch, and salt, and add water to make a dough. Then mix the sweet potato pieces into it.2, Heat the iron pot over medium heat, pour in half a pot of vegetable oil and heat it to 170°C. Then scoop the sweet potato dough into the pan and fry until it solidifies, and it turns golden brown. Sugar and oil bunsIntroductionSugar and oil buns in Changsha are cheap, and the main ingredients are white flour and palm sugar. However, the manufacturing process is sophisticated and requires special procedures.
Although it cannot enter the high-class restaurants, nor can it be compared to delicacies and delicacies, but because of its cheap identity, it can enter ordinary households, and is loved by the people, and has become a popular snack.
In Changsha, regardless of people's appearance or status, regardless of gender and age, anyone who loves life and enjoys eating will have a wonderful experience with sugar and oil buns, and have a special feeling about a sugar and oil bun. Eating three sugar and oil buns in the morning can fill up the whole day, and with full energy. Eating three sugar and oil buns in the afternoon can invigorate and fill the stomach, and have a good spirit. The taste and function of sugar and oil buns are wonderful in the eyes of Changsha people.How to make 1, Heat the oil, and rub the flour into small circles and put it in the pot. You need to knead the dough and also flip the buns, so you need to use a small fire.2, Flip the buns. Pay attention, don't fry too old, otherwise it will explode.
3, Wait until the buns are golden brown, then pour in the prepared sugar and oil.
Sugar and oil quickly fuse, and bubbles.
This process needs to be repeatedly flipped, so that each bun is evenly coated with sugar and oil.The buns become softer, more glossy, and golden brown. When it's almost done, take it out and put it on a plate. It's similar to rice cakes, but its production process is more refined and meticulous, with a specific process. Although it cannot compare to delicacies like abalone,shark fin,bear paw, it can enter ordinary households due to its affordability and is loved by the public, becoming a popular snack that people enjoy endlessly. In Changsha, regardless of a person's appearance, social status, or age, anyone who loves life and enjoys eating can experience the wonderful taste of sugar oil. The affordable price of a sugar oil is particularly cherished. Eating three sugar oil in the morning can provide you with a full day of energy and strength, while eating three in the afternoon can help you relax and enjoy a satisfying meal, keeping you energized. The taste and effects of sugar oil are considered amazing by the people of Changsha.
Method:
1. Heat oil in a pan.Rice flour Shape into patties and add to the pan. Add plenty of oil. Because you need to knead the dough and flip the, it can be a bit hectic. Keep the fire low, otherwise it's difficult to control.
2. Flip and cook the. Be careful not to overcook, as it can explode.
3. When the is evenly golden brown, pour in the prepared sugar syrup.Sugar syrup Quickly mix with oil and bubbles will form. Stir and flip repeatedly to ensure that each is evenly coated with sugar syrup. The will gradually soften, change color, and become shiny. Once it looks right, remove from the pan and serve.
