Spring Festival Seven Days of Fun,
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"Seven Days of Seven Tastes , Hubei Tongue Tip Tour"
Hometown flavor to PK!
Where are the steamed vegetables more delicious?
Where is the chicken soup authentic?
Seven days of spring festival, one day at a time
Big competition on the tip of the tongue in Hubei!
Today, let's pick Hubei steamed vegetables!
In the big foodie country, steamed vegetables are definitely one of the old and popular delicacies. Steamed buns, steamed fish, steamed meat... In Hubei, each ingredient can be "sauna".
Give a Steamer to a Hubei person, he (she) can steam out of the world, so he is "steamed" by Hubei...
Qiuyang Sansheng (沔阳三蒸) is one of the traditional Han cuisines of Qiuyang (present-day Xiantao City) in Hubei Province, and occupies an important place in the Famous Chinese cuisine. The people of Qiuyang love to eat steamed vegetables, and there is a food custom of "no vegetables and no steaming", which is known as the hometown of steamed vegetables.
The so-called three steaming, that is, steaming livestock and poultry, steaming aquatic products, steaming vegetables (you can choose dozens of kinds of vegetables, amaranth, taro, beans, pumpkin, radish, artemisia, lotus, etc.). Speaking of steaming, steaming, steaming, cannon steaming, soup steaming, buckle steaming, brewing steaming, wrapping steaming, sealing steaming, pattern steaming, dry steaming, steaming techniques are no less than nine or ten kinds. In today's Xiantao, the three steamings in the folk banquet is always an indispensable part, known as "three steaming, nine buckles and ten bowls, not on the lattice (steamer) is not a table", has become a widely spread food culture phenomenon.
Tianmen steamed dishes are based on the basic flavor of "rolling, light and rotten".
Tianmen steamed dishes pay attention to piping hot, highlighting the hospitable characteristics of Tianmen people. No matter what variety or steaming method of Tianmen steamed vegetables, they are very particular about achieving a steaming hot effect when served. Steamed vegetables are mostly served in large bowls or directly on the steamer basket. When on the table" "steaming" aroma is tempting, there is a "crackling sound", such as cannon steaming eel, out of the cage, add a little green onion, garlic paste, pepper, and then pour a little hot oil, on the table is still squeaking in the plate, this is a quite nutritious sound dish, the reason why it is called "cannon steaming", that is, the sound when the dish has an explosive effect when the cannon is fired. When eating, uncover the button bowl or steamer lid, the aroma is fragrant, the taste is mellow and the meat is delicious. Due to the boiling heat, Tianmen steamed vegetables from the visual, auditory to the taste, can constantly impact the taste of diners, making people appetite.
Panlong cuisine, also known as panlong vegetables and roll cuts, is a special dish of Zhongxiang City, Hubei Province, and belongs to the imperial cuisine of the Ming Dynasty. It was first created in Huguang'an Luzhou (present-day Zhongxiang) to present the king's palace. Serve the food at the banquet. Red and yellow, plated into a dragon shape, fat but not greasy, silky and oily, long flavor. Now, it has become a New Year's Eve that can be seen on every family's dinner table.
The dragon dish is beautiful in shape, delicious in taste, oily but not greasy, rich in nutrition, and "famous for eating meat without meat". Eating dragon vegetables is suitable all year round, but autumn and winter are the best, because autumn and winter are a good time for people to supplement.
The steaming pot is an innovation of Zhuxi folk food culture, which collects various raw materials in one pot in a unique way of cooking, so that they achieve a high degree of integration in color and fragrance, which has endured for hundreds of years.
Zhuxi folk proverb: "The steaming pot is delicious, but the dish is difficult to make." "The characteristics of the Bamboo Creek steamer are, first of all, the inclusion of rich ingredients, and there are many exquisite. Its main materials and accessories and ingredients, as many as more than 20 kinds. The trick to doing a good job in the steaming pot is to master the timing and heat of the feeding and processing. The same ingredients, the order of addition and processing are different, and the taste is very different. Generally speaking, first fill the pig's trotters, chicken, dried bamboo shoots, shiitake mushrooms, sand ginseng, green onions, ginger pieces, dried red peppers, peppercorns, chicken fat, fine salt, and then steam on high heat for about 90 minutes. Next, add potatoes, carrots, cucumbers, egg boxes and steam over low heat for 30 minutes. Finally, add the green vegetable leaves and garlic seedlings, simmer for 5 minutes, and you're done. Such a process, known as "batch loading, two steaming and one stuffy".
In addition to the above, Hubei's steamed vegetables have many strong "players".
In the countryside of Xiangyang, near the New Year, there is such a "pig killing dish", which is accompanied by a large steamer with a unique firing method of "Chai He". What Xiaobian introduces to you here is the traditional steamed lattice of Xiangyang's traditional dish.
Hubei, which has vast waters, is rich in aquatic products. In particular, Wuchang fish is famous at home and abroad.
Wuchang fish, scientific name Tuantou bream, commonly known as bream, grass bream, etc., is located in Liangzi Lake in the southeast of Hubei Province, is the main production area of Wuchang fish. Wuchang fish, as an excellent freshwater fish unique to China, has a high meat content, high nutritional value and delicious taste, and steamed Wuchang fish preserves its nutrients and delicious taste to the greatest extent.
In Enshi Prefecture, a steamed dish called Gege is popular. Strictly speaking, Gege cannot be counted as E's cuisine, but a Xiahe gang dish of Sichuan-Chongqing cuisine, and "Gege" is also the local dialect of Chongqing Wanzhou, which means steamer. The grid is only the size of a palm, and does not sit alone, but more as a side dish. Enshi's grid is usually made of potatoes or sweet potatoes, and the lamb on top is called lamb grid, and the ribs are called rib grids.
Click on the link to participate in the prize voting activity on the first day of the Chinese New Year, just like this by Hubei "steamed" service!