[Chuan Xiang Cuisine Recipes]_ 湘菜 _How to make
In Hunan, there are many unique snacks and flavors, and different regions have different characteristics, but the Sichuan and Hunan cuisine in Hunan will make many people miss, especially some people who are far away, because they ca n’t go home because of some reasons, so they like it.Make some hometown flavors at home by yourself. Here are some more home-made Sichuan and Hunan cuisine recipes, so that friends who ca n’t cook can learn to make hometown flavors.
Hunan small stir-fried pork material pork belly, pepper, garlic slice method 1, choose the spicy green pepper to cut and roll the blade, pork with fat forelegs, fat and thin slices, garlic slices.
2. Heat the oil dissolved in the pan, fry the garlic slices, green pepper slices, and fatty meat slices, and stir-fry until the surface of the green pepper is slightly tiger skin-like.
Add meat slices, salt, old soy sauce, raw soy sauce, chicken essence, stir fry over high heat.
Tip: Meat is not too old or tender.
Xiangwei small fried eggplant material eggplant, sugar, old vinegar, garlic, thirteen fragrant powder, pepper, pickled pepper, soy sauce, salt, monosodium glutamate, pork slice method 1.
Thinly slice the eggplant in water.
Chopped peppers and garlic, chopped pork, diced peppers.
Stir-fry pork in hot oil until lightly white, and stir-fry with chopped peppers and garlic.
Stir fry eggplant, add soy sauce, salt, monosodium glutamate, sugar, old vinegar, and thirteen fragrant powder and continue frying.
Cover the pot with a small fire and simmer for a while, add the peppers and stir fry.
Related small fried eggplants Xiangwei small fried eggplants small fried Xiangwei Xiangxiang back-cooked pot materials lotus root 1 section, 1 celery root, 2 millet peppers, 2 cloves of garlic, 1 teaspoon of chili sauce, 1 teaspoon of soy sauce, 4 tablespoons of oil1.
Wash and peel the lotus root, cut into thin slices, wash the celery obliquely and cut into sections, chop the millet pepper, and slice the garlic 2.
Boil water in a saucepan. After the water is boiling, add the scallion pieces and blanch for 3 minutes 3.
Remove the drained water, sprinkle with raw flour and mix well 4.
Relax the oil in the pan, heat to 60%, add the scallion pieces and fry until the surface is slightly burnt 5.
Remove the sepals and drain the excess oil 6.
Leave the base oil in the pan, heat it up again, add the chili sauce, and fry the red oil 7.
Add scallion slices, add soy sauce and stir-fry evenly.
Add millet pepper, garlic slices and celery and continue frying for two minutes.