Hubei cuisine
ErvinConsidine
Ingredients: chicken essence,salt,Hawthorn,fennel,cooking wine,onion,Jiang,garlic,octagonal,grass fruit,cinnamon,soy sauce,dried chili,duck wings
AmeliaCollins
Steamed pork with rice flour (also known as noodles) is a traditional and famous dish for guests in China. Steamed pork with rice flour is waxy and fragrant, crispy and refreshing, soft, tender, sweet, fragrant and salty, rich in taste and gentle in diet. It is made from the main material, skinned pork, rice and other seasonings. The "steamed pork with rice flour" is fat and lean, with red and white, tender but not delicate. The rice flour is oily and has a rich aroma. When the vegetables are finished, they are topped with old lotus roots. The color is pink, glutinous and fragrant, adding color. <br /><br />historical and cultural<br /><br /> 1. "Steamed pork with rice flour" was popular in Mianyang Prefecture (including Tianmen, Honghu, Qianjiang, and Mianyang) in the old days. It is known as the "Hometown of Steaming Vegetables" and is one of the famous "Three Steaming in Mianyang". The story about the "Three Steams in Mianyang" is even more well-known;<br /><br /> 2. According to legend, the "Three Steams in Mianyang" began with the story of Chen Youliang, the leader of the peasant uprising at the end of the Yuan Dynasty. At that time, Chen Youliang led his troops from his hometown of Mianyang on the eve of an expedition to Caishiji. In order to reward the soldiers 'courage and boost morale, he ordered the army's chefs to cook some hometown dishes according to the word "levy", implying victory in the expedition. Smart chefs made steamed fish, steamed meat, and steamed dumplings according to the different meanings of "sign" and "steam". Chen Youliang's wife, Luo Shi, took advantage of the occasion to wash and cut ready-made green vegetables-Shanghao, use rice noodles from steamed fish meat, add seasonings, mix well, steam, and serve them on the table. All the soldiers loved it very much and praised it. From then on, the people in this area followed suit and used "three steamed" as a big dish to entertain guests on festive days, which has been passed down to this day.
EvelineLittle
This dish is rich in nutrients and has the effects of moistening dryness, strengthening the spleen, and replenishing qi. <br /><br />Steaming is an important cooking method, and there is a saying in my country that "no vegetables can be steamed". <br /><br />It is characterized by maintaining the original shape, original taste and original flavor of the dishes, and can preserve various nutrients of the dishes to a large extent. Steamed vegetables taste fresh and fragrant, tender and refreshing, beautiful in shape, and have less loss of original juice, are not mixed or scattered, and have no greasy feeling, so they are very suitable for the elderly.
LulaConnelly
Due to the unique method of cooking the meat, which is crispy but not rotten, oily but not greasy, and is extremely delicious,"Dongpo Pork" became a good story for a while and soon became a specialty food in Hangzhou. <br />The method of "Dongpo Pork" is not difficult. The method is to cook a large piece of pork belly and then cut it into suitable cubes. Put the onions and ginger pieces into the casserole. Place the pork belly skin down on the onions and ginger. Add soy sauce, rock sugar, rice wine, onion knots, cover, first boil over strong heat, then simmer over low heat for two hours. Then, put the meat into a pottery jar, cover, seal with peach blossom paper, and steam thoroughly.
