Wuhan is a city born of water, because of the water, the Yangtze River and the Han River through the border, there are more than a hundred large and small lakes in the territory, known as the "city of a hundred lakes".
"Relying on mountains to eat mountains, relying on water to draft water", so many water-related delicacies were born. One of the most famous "water system" home-cooked dishes are "Wuchang fish" and "lotus root rib soup". Chairman Mao once wrote a poem: "Only when I drink the water of the Yangtze River, I also eat the fish of Wuchang." It can be seen that the chairman also likes this fish dish very much. Lotus root rib soup is a nutritious and delicious soup dish that every household must eat.
<h1 class="pgc-h-arrow-right" > braised Wuchang fish</h1>
The color is golden, the skin is charred and tender, the oil is smooth and smooth, and the taste is exceptionally delicious. With Wuchang fish as the main ingredient, with a little auxiliary materials to make, tender and delicious, suitable for all ages, deeply loved and respected by the public.
Ingredients: Wuchang fish, sugar, vinegar, green onion, monosodium glutamate, wet starch, soy sauce, ginger, salt, pepper.
Steps: 1. Rinse the slaughtered Wuchang fish bought in the supermarket and control the water so as not to splash the oil when frying the fish. Wash and cut the green onion into sections, peel the ginger and wash and finely chop.
2. Place the fish on the cutting board and draw a cross knife pattern on the body.
3, turn on the high heat, pour in the cooking oil to heat, sprinkle a little salt to prevent sticking to the pan, put the fish down the pan, wait for the fish to fry a side and then turn the noodles, do not rush to turn over easy to peel. Fry until both sides are brown, be careful not to fry the paste.
4: Add vinegar, minced ginger, soy sauce, salt, green onion and small bowl of hot water to simmer together. When the soup is thick, put the fish on the plate.
5, there is a soup in the pot, at this time add MSG, sugar, with wet starch after the hook, lift the pot and pour on the fish.
The Wuchang fish in this way is golden in color, delicious in color, delicious in taste, delicate in flesh, and very delicious!
<h1 class="pgc-h-arrow-right" > lotus root pork rib soup</h1>
In Wuhan, it is known that "no soup is not a table", and there must be a jar of fresh and fragrant soup in the big dish. Wuhan people love to drink soup, but also make soup, lotus root rib soup for the soup in the best, hospitality on the choice. In particular, the "Lotus Root Rib Soup" made of lotus root, which is known as one of the "Eight Immortals of Water", has a fresh and fragrant taste, lotus root powder, light and not greasy.
Ingredients: ribs, lotus root, casserole, ginger, salt, sugar, pepper, shallots
Step 1: Wash and peel the lotus root, cut into hob pieces, slice ginger and set aside
2: Wash and drain the chopped pork ribs.
3: Heat the wok and pour in cooking oil, pour the washed ribs into it and stir-fry over high heat, stir-fry until it changes color, add a small spoonful of sugar (can be fresh and fishy), continue to stir-fry for about 5 minutes.
4: Add an appropriate amount of water when the surface of the ribs is scorched, bring to a boil over high heat and pour into a casserole, add ginger slices to simmer the soup over medium heat.
5: After simmering for about 15 minutes, add the lotus nuggets and continue simmering.
6, the soup color becomes white with powder, the lotus flour meat is rotten when the soup is fragrant, stew well, add the right amount of salt, pepper and simmer for about 2 minutes to get out of the pot. When serving in a bowl, sprinkle a little green onion with Titian.
Slowly simmered lotus soup in a casserole dish, soup fresh lotus powder, rotten meat is easy to chew, eat will not forget!
< h1 class= "pgc-h-arrow-right" > bacon stir-fried moss</h1>
Wuhan people love to eat Hongshan vegetable moss, stir-fried vegetable moss, bacon stir-fried vegetable moss are very delicious. Its purple dry pavilion, yellow flowers are brilliant, the stems are fat and the leaves are tender, and the vegetarian stir-fried plate is sweet and delicious. The quality of Hongshan cabbage moss is particularly outstanding, and its local production is not comparable. Good color, aroma and taste, crisp and tender, very delicious.
Ingredients: moss, bacon, garlic cloves, salt, thirteen spices
Steps: 1, first pinch the moss to grow the index finger, too thick stem to use a knife to split in two, in order to taste, cook thoroughly, cut the bacon into slices for later.
2: Add cooking oil to a hot pan, cook until it is seven minutes hot, sauté the bacon, fry the oil in the bacon, stir-fry until it is browned, pour in the moss and stir-fry together.
3: Wait until the vegetable moss is fried, then add salt and thirteen spices to stir-fry. When the core is translucent, it is said that it is cooked, and it is ready to go out of the pot.
Authentic Hongshan cabbage moss, long body and wide leaves, thick stem, crisp and refreshing in the mouth, slightly sweet aftertaste, the more you eat the more you love to eat!
Note: The image comes from the Internet
Dear, like my text, remember to like, add attention to yo (the same name of the public account) ~ more wonderful good articles in the later stage, share with you.