The previous article talked about the main ingredients of Hunan cuisine, and this one we talked about the ingredients and spices of coriander.
The variety of Hunan cuisine is extremely rich, which is very closely related to the delicacy of the ingredients and its endless variation. A dish is often made of several or dozens of ingredients, a table of dishes use more raw materials, Hunan cuisine ingredients are generally considered from the quantity, taste, texture, shape, color five main factors.
Common collocation methods mainly include "stacking", stacking is the use of several different raw materials, processed into slices or the shape of the paste, and then stacked into thick slices of the same color at each other, typical is "lotus leaf steamed bacon", "fragrant dried mixed with pig's ear" and so on.
Then there is "wearing", which is to wear the appropriate material in the middle of a certain raw material, such as "crisp fried squid shredded".
The next one is the "roll", the roll is the tough material, processed into a larger sheet, the piece added to other raw materials made of minced, strip, silk, powder and other shapes, and then rolled up, typical dishes are "sauce cucumber roll", "green pepper fried meat roll" and so on.
The next one is "tie", which is to process the material into strips or flakes, and bundle it into a bunch of shapes with yellow cauliflower, kelp, dried green shoots, etc., such dishes are: "sour and spicy konjac knot" and so on.
The last is the "row" row is to use the color and shape of the raw material itself, arranged into various shapes to increase the aesthetics of the dish, the most typical dish is "double pepper fish head".
There are many kinds of spices in Hunan cuisine, the most commonly used are sugar, vinegar, pepper, pepper, sesame oil, soy sauce, cooking wine, chicken essence, jam, green onion, ginger, garlic, cinnamon, star anise, peppercorns, five-spice powder and so on. Many spices are carefully blended so that the raw materials are matched with each other, and various flavors affect each other, penetrate each other, intersect and integrate, which can achieve the purpose and role of removing odors, increasing taste, and enriching tastes.
Hunan cuisine seasoning will also be treated differently according to different seasons and different raw materials, and it will be used flexibly. Summer is relatively hot, it is advisable to eat light and refreshing dishes, and in winter it is cold, it is advisable to eat fragrant and fatty dishes. Fresh fish and shrimp, meat seasoning should not be too salty, too sweet, too spicy or too sour, these ingredients themselves are delicious, if not properly seasoned, the original umami will be covered, noisy. Fish, shrimp and other seafood materials have a fishy taste, beef and mutton have a fishy taste, should be added sugar, cooking wine, green onion, ginger, garlic and other spices to remove the fishy taste and smell. For ingredients that have no taste in themselves, such as bird's nest and shark fin soup, it is necessary to add fresh soup to make up for the lack of umami taste. This is what people often say: "The tasteless one makes it taste, and the tasteless one makes it taste." ”
Well said so much about The knowledge of Hunan cuisine, let's also try it, so that our Hunan cuisine is more flavorful and more flavorful.
Iron plate crystal powder (crystal fans are not tasteful, bird's nest, shark fin fat brother is not sure, fans can try. ）
Ingredients: 150 grams of minced meat, 300 grams of crystal noodles, 50 grams of onion, 55 grams of carrots, 55 grams of chaotian pepper, sliced ginger, minced garlic, a little bit of green onion;
Seasoning: 4 grams of salt, 2 grams of chicken essence, 2ml of dark soy sauce, 10 grams of bean paste, soy sauce, cooking wine, water starch, sesame oil, vegetable oil;
Preparation Method:
1、 Wash the onion into fine strips;
2、Peel and wash the carrots and cut them into strips;
3, wash and cut the pepper into small circles; soak the vermicelli in warm water, control the dry water, cut into long segments;
4, add water to the pot to boil, add a few drops of vegetable oil, carrot shreds blanched until about seven ripe, fish out and set aside;
5, pour a small amount of oil into the pot, and oil the onion shreds;
6, leave the bottom oil in the pot, add minced meat, dark soy sauce, watercress sauce, soy sauce, ginger slices, minced garlic, green onion, cooking wine, Chaotian pepper stir-fry evenly;
7, put in the appropriate amount of water, chicken essence, salt stir evenly, put in crystal vermicelli, carrot shredded, add a little water starch, sesame oil to stir well; (many people want to ask, why there are vermicelli, vermicelli materials also need to be hooked, hook is to quickly collect juice, do not let the vermicelli inhale too much water, affecting the taste of the vermicelli. ）
8: Preheat the iron plate or pan, spread the tin foil, put onion strips, pour in the sautéed noodles.