Hunan cuisine, also known as Hunan cuisine, is famous for its rich variety, distinct taste and rich local characteristics, famous teachers, and its own lineage. For example, "hair 100 pages" is as thin as silver hair, "comb 100 pages" is shaped like comb teeth, "slipping beef tenderloin" slices are the same as thin paper, and there are innovative dishes "chrysanthemum squid" and "goldfish playing lotus", the knife method is strange, the form is realistic, and the craftsmanship is ingenious.
Dongan chicken
raw material:
1 chicken, 25 grams of ginger, 10 grams of dried red pepper, green onion, vinegar, starch, cooking wine, monosodium glutamate, oil to taste
method:
1. Put the chicken in the soup pot and cook for about 8-10 minutes, remove the foam. After fishing out, separate the chicken breast and chicken thighs and cut them into chicken fillets along the meat lines.
2. Cut the ginger and red dried pepper into thin strips and cut the green onion into sections.
3. Put the wok on high heat, put in the oil, 80% heat into the chicken fillet, ginger shredded, dried chili pepper stir-fry, out of the aroma and red oil, and then put vinegar, cooking wine, fine salt, peppercorns, boil on high heat, simmer for 2-3 minutes, until the soup is almost dry, put in the shallots, monosodium glutamate, with wet starch hook, change the heat, turn the spoon a few times, plate and serve.
Grape fish
350 grams of blue fish, 100 grams of grape juice, 1 egg, flour, green onion, ginger slices, soy sauce, vinegar, sugar, corn starch to taste
1. Cut the fish with a slanted flower knife first, then draw a straight flower knife horizontally, add green onion, ginger, salt, and soy sauce and marinate for about 20 minutes
2. Beat the eggs, with flour and into egg paste. Dip the fish into the egg paste.
3. Put the pot on high heat, when the oil is boiled until it is five ripe, add the fish, fry for about 3 minutes, the skin shrinks and is yellowish, the fish meat opens into grape grains, that is, fished out.
4. Put the pot on high heat, add grape juice, sugar, vinegar, soy sauce, salt, boil and use corn starch water to draw the sauce, and pour it on the fish.