Due to the geographical location, Hunan has a mild and humid climate, so people like to eat peppers to refresh themselves and get rid of dampness. The dishes cooked with pickled vegetables as seasoning and pepper are appetizing and refreshing, which are favored by people and become a unique local eating custom. At the same time, stir-frying is also a major feature of Hunan cooking.
So, what is the difference between the production of Hunan cuisine and other cuisines? In the past, we have introduced Cantonese cuisine, Jiangsu cuisine, Sichuan cuisine and Southeast Asian cuisine. Today, I will introduce various characteristics of Hunan cuisine to you.
Hunan cuisine has a long history of cooking characteristics. Among the three cooking techniques, hot cooking, cold cooking and sweet blending, there are not many techniques in each category, and there are dozens of them. Relatively speaking, Hunan cuisine? Simmer? Kung fu is even better, almost to the point of perfection.
Stewing can be divided into red stewing and white stewing in discoloration; In seasoning, there are clear soup stew, thick soup stew and milk soup stew. Slow stew, original flavor. Some dishes are crystal clear and mellow, some dishes are pure and nourishing, some dishes are soft and delicious, some dishes are crisp and delicious, and many stews have become famous dishes in Hunan cuisine.
Changsha, Hengyang and Xiangtan are the main representatives of Hunan cuisine. Fine production, extensive materials, varied tastes and various varieties. Its characteristics are: strong oil color, emphasis on practical benefits, and emphasis on hot and sour taste, fragrant and fresh, soft and tender; In the production method, it is known as simmering, stewing, waxing, steaming and frying.
Stew and stew pay attention to small fire cooking, thick juice stew, clear soup like a mirror; The production methods of bacon include smoking, marinating and barbecued pork. The famous Hunan bacon is a smoked product, which can be cold dishes, stir-fried or steamed with high-quality original soup. Cooking is fresh, tender, fragrant and spicy, which is well known in the market. The famous representative dishes are: steamed sea cucumber basin? 、? Steamed bacon? 、? Braised pork with black bean sauce? 、? Spicy chicken? Wait, it's all famous dishes.
Function 1
There are many spicy dishes and plenty of sauce.
Speaking of spicy, I have to say that Sichuan food is spicy and dry. Hunan cuisine, on the other hand, has different spicy taste, less hemp taste and a fragrant sauce. This is a kind of salty chili pepper. This taste has been accepted by various cuisines and can be adapted to the local market with a little modification.
Function 2
More containers, clever insulation
Most Hunan cuisine can be divided into several series according to containers, such as dry pot series, iron plate series, casserole series and casserole series. Just looking at the container shows that Hunan chefs pay great attention to keeping the temperature of dishes. Most dishes are heated by fire, which not only enlivens the atmosphere at the scene, but also ensures the temperature of the dishes.
Hunan cuisine is not only insulated in containers, but also has many soup dishes. For example, when making doll dishes, it will be accompanied by broth, and the soup will be full, which naturally plays a certain role in heat preservation.
Function 3
Local seasoning accounts for 80%
Entering the kitchen of Hunan cuisine is different from other cuisines. There are many kinds of spices on the stove, at least 20 kinds, among which local spices are the main ones.
Liu Yang's Douchi, Chaling's Garlic, Xiangtan's Soy Sauce, Shuangfeng's Hot Sauce, Changsha's Jade Vinegar, Liuyang River's Xiaoqu, Liling's Ginger, Spice Girl's Hot Sauce, etc. The use of seasonings is enough to show the personality of Hunan cuisine.
At the same time, you will also find the shadow of Cantonese seasoning. Soy sauce, XO sauce, oyster sauce and ribs sauce have completely penetrated into Hunan cuisine and deeply influenced it. Hunan cuisine uses a lot of seasonings, which is one of the reasons for the rich compound flavor of its dishes.
Function 4
Raw materials, soil and slag
One of the reasons why Hunan cuisine is sought after is raw materials? Is it dirty enough? It is this earthy flavor that makes it interesting because it has great customer adaptability.
Hunan's raw materials are mainly local products? Support pad surface? Bacon, for example, is a specialty of Hunan. Meat such as livestock and aquatic products can be pickled, with bright red color, rich smoke and fat but not greasy.
There are also recently popular air-dried vegetables in Hunan raw material market, such as air-dried kohlrabi, air-dried beans and air-dried cucumbers. Fresh vegetables are dehydrated and made into air-dried vegetables, which taste dry and fragrant.
Before cooking, use clear water for air-dried vegetables, and turn over the pan constantly when frying to prevent the taste from being too tough and biting. Featured ingredients are sauce-flavored duck, crystal vermicelli, laba beans and so on.