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Hi Chinese food!

Xiaoxiang cuisine, represented by Hunan cuisine, is one of the eight major cuisines in China. Hunan Province, located in the middle and South regions, is on the South Bank of the middle reaches of the Yangtze River.

It has a warm climate, abundant rainfall, abundant sunshine and distinct seasons. There are Nanyue Hengshan Mountain in Xiongzao in the South and Dongting in the north. The four rivers of Hunan, Zizi, Yuanyuan and Chengsi pass through the whole province. Western Hunan is rich in bamboo shoots, mushrooms and rare mountain game. Hunan cuisine is the main representative of Hunan cuisine, centering on Changsha, Hengyang and Xiangtan. It has fine production, wide range of materials, varied tastes and a wide range of varieties. Its characteristics are: heavy oil color, pragmatic, hot and sour taste, fragrance, soft and tender.

In the legal system, it is known as stewing, stewing, wax, steaming and stir-frying. Boiling and stewing are fastidious to light-fire cooking, while stewing is full of juice, while stewing is clear as a mirror; the method of curing includes smoking, brine and fork-burning. The famous Hunan bacon is a smoked product, which can be used as cold dish, hot stir-fried, or steamed with high-quality soup; while fried highlights fresh, tender, fragrant and spicy, which is well known in the market.

Overall, the common flavor of Hunan cuisine is spicy dishes and preserved dishes. Chaotian pepper, known for its strong spicy taste, is produced all over the province and is the main raw material for making spicy dishes. Overall, the knife is exquisite, delicate in shape and taste, changeable in flavor, famous for its sour and hot, exquisite in raw juice and various techniques, especially for simmering and roasting. With the progress of the times and the development of the national economy, Hunan cuisine, a wonderful flower, will be more brilliant and dazzling.

Here is the fried tofu in Hunan cuisine. Hee-hee, I've tried it at home. ~His photos have not been taken well. ~Next time, I'll fill in the real photos for you.~

Hunan vegetable tofu ingredients: fresh tofu, garlic, lean meat, wine and onion~

Practice: fry tofu at 50 degrees oil temperature until both sides are salted out and meat foam comes out. Stir-fry garlic until fragrant. ~Then you are ready to fry tofu before you put down a small bowl of salt and water, then cover it with a pan and boil the pan and sprinkle onions on it.~·~