Hunan cuisine

Hubei flavor bacon

Hubei flavor bacon

KayHeller

Hubei people usually pickle bacon after the winter solstice every year. The difference in the curing method is that it uses salt to add pepper and stir-fry, then mixed into fish and meat, marinated for several days, and then dried in the sun. Its flavor is unique, and the aroma of food is fragrant. It has the effects of appetizing appetite, dispelling cold, and promoting digestion. <br /><br />Today's winter solstice, LG and I marinated the fish and meat together. A week later, when the weather is fine, you can get up and see the sun!
shredded cabbage

shredded cabbage

AleenWunsch

How can I stir-fry the dry, crispy and tender effect in the restaurant? <br /><br />Minoru tried repeatedly many times, and then climbed to Baidu to see what everyone was doing<br /><br /> Summarized the five tips for frying [hand-shredded cabbage] well-put some lard, drain the water from the vegetables, stir-fry over high heat, add a little sugar, not stir-fry to death, 6 just mature<br /><br />--Lard can help improve aroma. Without lard, it's delicious to stir-fry with pork. The meat should be cooked in advance and sliced before using it to reduce the time spent frying in the pan. Of course, many people nowadays talk about lard color change and are afraid of three highs and obesity, so they ignore this step. <br /><br />--Be sure to drain the water before putting the vegetables into the pan. If there is water, once you pour it into the pan, the temperature in the pan will drop rapidly and it will not have the effect of frying. You can wipe the cabbage clean with a clean cage cloth or kitchen paper, and then tear it into small pieces by hand. There is another stupid way, which is to wash it today and fry it tomorrow,^_^haha<br /><br />--When making a dry pot, we should pay attention to a "wok gas". The firepower must be strong enough, the pot must be hot enough, and the hands and feet must be quick enough! As the saying goes, we must be "full of steam"! <br /><br />--Adding a little white sugar is not only to sweeten, but also to freshen up. <br /><br />--Finally, because cabbage is a relatively easy vegetable, it can be taken out of the pot after frying until 6 or 7 parts cooked to maintain its crisp and tender taste. <br /><br /><br /><br />What else? I thought of so much first, and I welcome all good friends to add.
Steamed fish with chopped yellow pepper

Steamed fish with chopped yellow pepper

AbnerHegmann

In 1958, when the famous saying "I just drank Changsha water and ate Wuchang fish" came out, the Wuchang fish became famous in China and became famous in all continents. Wuchang fish is Bian Yu's brother, but the soil and water they grow in are different. <br /><br />There are three types of border fish: wild, semi-wild and pond raised. The wild ones born in the river are real river fresh, silver-white, not big, but have big heads and big eyes; the ones raised in the pond are gray and black, and they can be fat to one or two kilograms, but they have thin heads and thin eyes. The so-called semi-wild refers to using wild fish species and raising them in cages in rivers. <br /><br />Side fish makes people love and hate it. It has many bone spurs, but it tastes delicious, has a special sweet smell, and is not fishy. Of course, the wild ones are the most valuable, and the meat is particularly clear and sweet. <br /><br />The edge fish is relatively flat and cannot be fleshed like the carp. It can only be cooked whole or in whole sections. Moreover, the edge fish is sweet and delicious, and is especially suitable for steaming for its original flavor. Common ones are steamed with olive corn and steamed with black bean sauce. Others use only dried tangerine peel to steam and sprinkle with beautiful soy sauce after steaming. <br /><br />When eating fish, be careful of bone spurs. There is both the danger of bone spurs and the temptation of delicious food. For the enjoyment of our taste buds, we have no choice but to be careful.