Hubei cuisine, also known as Chu cuisine, is based on the flavors of Hanyang, Wuchang, Huangpi, Hanchuan, Xiaogan and other places. It absorbs the strengths of various flavor schools inside and outside the province and gradually forms its own unique style. . There is a saying in Chu cuisine that "the banquet is complete without soup", the banquet is complete without fish, and the banquet is complete without pills. What famous dishes in Hubei are recommended?
1. Spare ribs and lotus root soup
Spare ribs and lotus root soup is one of the must-have dishes for Hubei people to entertain distinguished guests. It is a classic soup dish in Hubei. It belongs to Hubei cuisine and is made with local Hubei ingredients. The lotus roots and meat bones are simmered until the meat becomes rotten and the bones fall off. This dish has both the sweetness of lotus root and the richness of pork ribs. The lotus root pieces taste pink and glutinous, and the soup is rich and sweet.
To make pork ribs and lotus root soup, first blanch the chopped ribs in boiling water, remove them and drain them. Heat the pot with oil again, pour the ribs into the pot and stir-fry, then put it into a crock pot, add an appropriate amount of warm water, and add salt after the water boils. For lotus roots, choose old lotus roots. Peel, remove and wash them. Cut them into irregular rhombus shapes. Add a little salt and mix them. When the ribs are ripe, pour the lotus roots into a jar, stir them and then boil them. According to your personal taste. Add salt, wait until the meat is tender and the lotus root powder is cooked, put it into a soup bowl, then sprinkle some chopped green onion and pepper and it is ready to eat. Its characteristics are the fragrant lotus root and delicious soup. This dish is delicious, nutritious, appetizing and blood-replenishing, and can replenish qi and calcium.
The pork ribs and lotus root soup uses lotus roots and meat bones produced locally in Hubei, and is simmered until the meat becomes rotten and the bones fall off. The lotus root pieces taste pink and glutinous, and coupled with the fragrant and sweet soup, the fragrance of lotus root and meat are perfectly integrated. Spare ribs and lotus root soup was selected as the first batch of 21 dishes in the "Chu Cuisine Standards" list. It was also selected as one of the "Top Ten Famous Dishes of Chu Cuisine" by the Hubei Provincial Department of Commerce and one of the "Top Ten Classics of Hubei Chinese Cuisine" by the China Cuisine Association. Famous dishes".
2. Steamed Wuchang fish
Steamed Wuchang fish is a traditional famous dish in Hubei Province. It belongs to Hubei cuisine. Fresh Wuchang fish is usually used as the main ingredient when making it, and is served with It is made with winter mushrooms and winter bamboo shoots and seasoned with chicken broth. It has a smooth and tender texture, fragrant and delicious. "You only drink Changsha water and eat Wuchang fish." This poem by Chairman Mao made Wuchang fish famous throughout the country and became a signature dish in Hubei. Wuchang fish production techniques include steaming, braised in oil, netting, slippery, boiled, broiled, etc. Among them, steamed Wuchang fish, braised Wuchang fish in red and braised Wuchang fish with green onions are the most famous.
The main method of steaming Wuchang fish is to first cut the cleaned fish with orchid flowers on both sides, blanch it in boiling water and put it into the steamer. Add the mushroom slices, cooked ham slices, winter bamboo shoot slices, etc. according to certain instructions. Arrange them in order, sprinkle with diced pig fat, green beans, green onion knots, ginger slices, refined salt, Shaoxing wine, and clear soup. Steam for about 10 minutes. Take it out, pick out the green onion and ginger, pour the fish soup into a spoon and bring to a boil. Remove the floating foam, add MSG, chicken oil, and pepper, and pour it on the fish.
Steamed Wuchang fish was selected into the list of "Chu Cuisine Standards" as the first batch of 21 dishes, and was also rated as one of the "Top Ten Famous Hubei Cuisine Dishes" by the Hubei Provincial Government, while the Braised Wuchang Fish with Scallions was selected by Hubei Provincial Business It was selected as one of the "Top Ten Famous Dishes of Chu Cuisine" by the restaurant and one of the "Top Ten Classic Famous Dishes of Hubei Chinese Cuisine" by the China Cuisine Association.
3. Jiayu Fish Balls
The eating custom of making fish balls is found everywhere in Jingchu. Jiayu fish balls originate from Baizhou Bay, and the Yangtze River flows eastwards. When you arrive at Yanzhou Bay in Jiayu County, the current turns west, so the fish here are particularly fresh, and the fish balls are unique.
To make Jiayu fish balls, first remove the spines from the fish and cut it into pieces, slice the ginger, cut the green onions into sections, put them into a blender, add egg white, a little MSG, white pepper and water, and mix. Increase speed from slow to fast and blend until smooth fish paste is formed. Pour the mixed fish paste into a basin, add salt and stir well with your hands. Add lard after it is stirred slightly, and continue stirring until the fish paste is strong and elastic. Fill the pot with cold water and do not light the fire. Squeeze the fish paste into fish balls with your hands and scrape them into the water with a spoon. The gesture of squeezing a fish ball is to draw the thumb of the left hand across the surface of the curved index finger, and squeeze the fish ball out of the round hole formed by the index finger and the palm. After squeezing all the fish balls, turn on the heat and bring to a boil. When the water is almost boiling, turn down the heat and turn off the heat before it boils. When eating, it can be steamed and heated, then dipped in vinegar and eaten, or it can be eaten in a hot pot.
Jiayu fish balls have won the best-selling product award at the Hubei Agricultural Expo, and have been awarded consumer satisfaction products by the Provincial Consumer Committee many times. Famous trademark. At present, Jiayu fish balls are sold at home and abroad.