What wonderful dishes are there in Hubei cuisine? We have several dishes in Xiaogan Anlu, which I think are great. Why do you say they are wonderful? Because these dishes are very different from ordinary food in taste and practice, they are only suitable for the tastes and habits of local people. This dish is very small and distinctive. In fact, I don't approve of these dishes in my heart, but they are still quite famous in the local area. Many rich people come for this dish. Let me introduce them in turn: rotten vegetable jar, high-pointed arrow white jar, fried chicken dish, stinky bean pot and moldy Zhang Tang. Its specific practices are as follows:
Rotten vegetable jar: salty and slightly spicy, fragrant and appetizing.
Method for make rotten vegetable jar:
Wash and drain the wild bitter pickles and dry them in the sun for about 5 hours.
Prepare a vat, boil a large pot of boiling water and let it cool.
Sprinkle the salt evenly on the wild bitter vegetables. In order to increase the compound flavor of kimchi, it is best to soak some pressed radish and cabbage. Generally, pickled vegetables with bitter game are used to cover the surface, and the pressed radish should be salted in advance. (Spread salt evenly on Nanxiang radish by hand for one day and one night) Put it at the bottom of the jar, and then put the pressed cabbage and bitter pickles in turn.
The mouth of the pickle jar is pressed with big bluestone, and then the lid is covered. It will be best used in May and June next year.
Take out the pickled bitter vegetables and chop them for later use (fermented pickles must be rotten).
Scrape oil in a hot pan, add a little lard, add ginger and Chili noodles and stir-fry until fragrant, add chopped rotten vegetables and stir-fry together, then add soy sauce, salt, monosodium glutamate and pepper, adjust the taste and pour into a small pot to boil.
I have something to say: the main ingredient of this dish is pickled bitter vegetables, and it is required to be old bitter vegetables, and it must be preserved until the hottest summer in beginning of autumn next year, so that this dish can be naturally mellow at high temperature until it is cooked and stinky, and then it will have that taste when it is taken out for cooking.
High-axis white can: salty and slightly spicy, crisp and delicious.
Composition: white arrow shaft
Ingredients: lard residue, pig blood.
Production method: cut the tall arrow shaft into small pieces 3-5cm long, cut the pig blood into small pieces and blanch for later use, stir-fry the lard residue in a pot, stir-fry ginger and a little pepper in the arrow shaft together, and add a little lard to stir-fry until fragrant. Add broth and pig blood to taste, pour into the pot and bring to a boil, and simmer for about 15 minutes until cooked.
Fried chicken yazi: salty and slightly spicy, delicious and appetizing.
Ingredients: chicken and duck
Ingredients: ginger, green and red peppers, dried peppers and onions.
Production method: cut the chicken and duck in half, cut the green pepper into small pieces, and cut the ginger and onion into sections for later use. Stir-fry ginger, add dried Chili, stir-fry chicken with low heat until half cooked, then add seasoning to taste, and pour in a little broth for stew.
Because of the limited space, I can't introduce it in detail here. There are many dishes I can recommend to you, such as Chili sauce, soybean oil wrapped roll, eel jar, stewed fish head with cabbage, small fish and shrimp, stewed nails with water, game turtledove and so on. These dishes are our classic food in Anlu. As long as you have eaten them, you will have an endless aftertaste.
Anlu gourmet game turtledove
Anlu gourmet fish and shrimp
Anlu gourmet Xun branch eel restaurant
Hubei people like to eat, there are many restaurants and the competition is fierce. If you have a boss, you will do some strange things:
Colorful ~
Some dishes taste great, some dishes have great names, and some dishes have great shapes.
Delicious: smelly mandarin fish, fresh fish.